New Books in Food

Lim Tse Wei, "Little Perfections: Eating in Singapore" (Kitchen Arts and Letters, 2026)

Tue, 12 May 2026 08:00:00 -0000

Despite the implications of its subtitle, this is not a travel guide to Singapore, although readers run the risk of becoming tempted to venture there. Author Lim Tse Wei begins this collection of essays with the candid admission, “I am a somewhat unusual cook. My main qualification for the profession is that I was born and raised in Singapore, where food is both secular obsession and national religion. I didn’t learn to cook at my mother’s side, or my grandmother’s, and although my grandfather had been a cook for some years, we didn’t speak of it in the family. In Singapore, good sons do not learn to cook.”

Lim’s dry commentary and insight introduces us to a world of striking juxtapositions, from expatriate French chefs preparing food for diners in Chippendale chairs to street hawkers who struggle to make a living wage, let alone one that would allow them to feel like full-fledged members of Singaporean society. He makes his grandmother’s recipe for lou arh, braised duck, in suburban Massachussets and questions why anyone would export Tabasco sauce to Southeast Asia, “home of the most nuanced and varied chilli-eating culture on the planet.” There are a few recipes, some traditional, some not at all, included to illustrate ideas rather than to command us to act. And although Lim makes no attempt to be systematic in his coverage, he still paints a vivid picture of the city-state’s culinary culture.

Little Perfections: Eating in Singapore (Kitchen Arts and Letters, 2026) is available to purchase exclusively at Kitchen Arts & Letters.

This interview was conducted by Ernest Lee, PhD student at the University of Chicago. He researches the history of postcolonial energy through the lens of development, infrastructure and environment, with a focus on West Africa and Southeast Asia.

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Cooking Sections, "Waves Lost at Sea" (Spector Books, 2026)

Sat, 02 May 2026 08:00:00 -0000

Waves Lost at Sea (Spector Books, 2026) traces the evolving practice of Cooking Sections, whose work spans visual arts, architecture, and ecology. Since 2013, they have been investigating anthropogenic infrastructures, industrial food systems, and human-made climates: from artificially colored farmed salmon and drained buffalo wetlands to ocean-filtering oysters and Sicilian tomatoes outlawed under EU regulations. Their research-based practice exposes the legal, environmental, and metabolic struggles behind what ends up on our plates, while simultaneously working to create prospects for the future. This monograph brings together six newly commissioned essays alongside an extensive series of images with detailed captions and reflective annotations. The book traverses legal fictions, queer ecologies, disappearing landscapes, multispecies entanglements, and speculative tastes. Through these layered investigations, Waves Lost at Sea invites readers to rethink food cultures and agricultural imaginaries, decentering humans at both microscopic and planetary scales.

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Mapping Out Food and Philosophy

Fri, 01 May 2026 08:00:00 -0000

This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their special issue. They discuss how this issue of Gastronomica engages with different disciplines and formats by bringing together short essays and reflections on the field of philosophy from scholars around the world. By attending to ethics, value, and aesthetics through a range of topics that include art, taste, hunger, sustainability, food waste, and bioethics and GLP-1s, the special issue highlights different perspectives on how food can enter philosophical practice.

Gastronomica’s special issue on food and philosophy was published in Fall 2025 (25.3) and is available online here.

Andrea Borghini is an associate professor of philosophy and the director of Culinary Mind, a research center for the philosophy of food, at the University of Milan. Learn more about his work here and about Culinary Mind here.

Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica.

Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes.

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Helen Goh, "Baking and the Meaning of Life: How to Find Joy in 100 Recipes" (Abrams, 2025)

Sun, 26 Apr 2026 08:00:00 -0000

Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the Meaning of Life: How to Find Joy in 100 Recipes, a debut that brings together more than a decade of recipe development with her clinical work in psychotherapy.

In this conversation, Goh speaks with host Laura Goldberg about the central question of the book: why we mark important moments with cake. What begins as a simple observation becomes a framework for understanding baking as ritual, a way of expressing care, marking time, and creating meaning through shared experience.

Goh describes baking as part of a broader “mosaic” of meaningful acts, where small gestures contribute to a sense of purpose and connection. Drawing on existential thinkers such as Viktor Frankl and Irvin Yalom, she emphasizes that meaning is something we actively construct in everyday life.

The discussion also explores her framework of meaningful activity, including autonomy, competence, relatedness, beneficence, and creativity, and how baking uniquely brings these together. Recipes such as the Pandan and Coconut Chiffon Cake, Green Tea and Red Bean Brownies, and the Very Good Apple Pie reflect the book’s blend of cultural memory, technical precision, and emotional resonance.

Goh reflects on her path from a Malaysian Chinese upbringing without a baking tradition to an international pastry career and a parallel life in psychology. The book ultimately positions baking as something beyond necessity, an act that reveals how people create connection, ritual, and meaning in everyday life.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Constance Bailey et al. "Get It While It's Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South" (LSU Press, 2026)

Sat, 25 Apr 2026 08:00:00 -0000

Get It While It’s Hot (LSU Press, 2026) is an innovative collection that examines an increasingly commonplace belief across the U.S. South—that some of the best, most enjoyable food comes from places you would not expect: a gas station, the back of a pickup truck, or a ramshackle building made of plywood.

These essays bring together scholars, food writers, influencers, and even a CEO to discuss the phenomenon of eating by the side of the road. They look at the delicious food that can be found in such spaces, but also at the ways that gas station, roadside, and convenience cuisine contributes to the social and cultural identities of people and communities in the U.S. South. Sometimes these roadside spaces serve goals of equity and food justice as they relate particularly to race, class, and gender, and sometimes they stymy them. Contributors address the importance of roadside vendors to low-income areas and communities of color, while also revealing how gas stations and convenience stores are particularly prone to anti-Black surveillance and community gatekeeping. Several essays examine the appearance of service stations and unconventional food vendors in southern literature. Interviews with photojournalist Kate Medley, social media influencer Stafford Shurden, and Stuckey’s CEO Stephanie Stuckey provide firsthand perspectives on the diverse landscapes of food culture in the South.

By surveying the importance of roadside and convenience cuisine to communities across the region, Get It While It’s Hot illustrates that these spaces do not function like typical restaurants. They mark boundaries of community, establish consistency and familiarity, and invite people, sometimes paradoxically, to pull up a chair and sit a while.

This is Constance’s second time on the podcast. She first appeared on September 24, 2025 alongside author Kiese Laymon, discussing her book, Conversations with Kiese Laymon (University Press of Mississippi, 2025). In this episode, we also mention the Catherine Coleman Literary Arts, Food, and Social Justice Summer Program.

If you are finding this episode in real time, you can attend the virtual launch for Get It While It’s Hot on Facebook, Wednesday, April 29, 2026 at 2:00pm CT.

You can find co-editor Constance Bailey at her website and on Instagram.

Subscribe, like, follow, and rate Additions to the Archive with Sullivan Summer on Instagram, Substack, and wherever you get your podcasts.

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Kasey Jernigan, "Commod Bods: Embodied Heritage, Foodways, and Indigeneity" (U Arizona Press, 2026)

Sun, 19 Apr 2026 08:00:00 -0000

The term "commod bod" is used with humor and affection. It also offers a critical way to describe bodies shaped by long-term reliance on U.S. federal commodity food programs.

In Commod Bods: Embodied Heritage, Foodways, and Indigeneity (University of Arizona Press, 2026), Kasey Jernigan shares her ongoing collaborative research with Choctaw women and describes the ways that shifting patterns of participation in food and nutrition assistance programs (commodity foods) have shaped foodways; how these foodways are linked to bodies and health, particularly "obesity" and related conditions; and how foodways and bodies are intertwined with settler colonialism and experiences of structural violence, identity making, and heritage in the Choctaw Nation of Oklahoma.

Organized thematically, the book moves from a critical history of obesity and health in Indian Country to narratives of Choctaw women navigating food, memory, and belonging. Chapters such as "Food and Fellowship" and "Heritage, Embodied" center personal stories that show how food is not only sustenance but also a site of connection, resistance, and meaning making.

Food is critical to cultural survival and affirmation. For Choctaw people, the intentional demise of traditional foodways and dependence on federal food programs are specific experiences that inform part of what it means to be Choctaw today.

Kasey Jernigan is an assistant professor of American studies and anthropology at the University of Virginia, where she also co-directs the Black and Indigenous Feminist Futures Institute. She is a citizen of the Choctaw Nation of Oklahoma.

Caleb Zakarin is the CEO and Publisher of the New Books Network.

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Mark A. Johnson, "American Bacon: The History of a Food Phenomenon" (U Georgia Press, 2026)

Fri, 17 Apr 2026 08:00:00 -0000

In American Bacon: The History of a Food Phenomenon (U Georgia Press, 2026), Dr. Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a twenty-first-century culinary and cultural powerhouse? Starting in early modern Britain and tracing the story of bacon through the colonial era, the Civil War, the Progressive Era, modern fad diets, and the emerging craft bacon industry, Johnson provides a new perspective on some familiar American narratives. More than a story of production, marketing, and consumption, Johnson argues, this cultural history connects bacon to race, class, and gender while also illuminating major historical forces, such as migration, warfare, urbanization and suburbanization, reform movements, cultural trends, and globalization. For Dr. Johnson, bacon’s story from “most dangerous food in the supermarket” to pop culture and gastronomic phenomenon reflects the cultural values of a nation.

This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts.

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Rawlston Williams, "The Caribbean Cookbook" (Phaidon Press, 2026)

Wed, 15 Apr 2026 18:40:00 -0000

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.

Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University.

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Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen

Sun, 12 Apr 2026 08:00:00 -0000

Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today’s innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century.

This panel discussion originally took place on November 18, 2020.

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Christian Henderson, "Monarchies of Extraction: The Gulf States in the Global Food System" (Cambridge UP, 2026)

Sun, 12 Apr 2026 08:00:00 -0000

In a region known for its export of oil, Monarchies of Extraction: The Gulf States in the Global Food System (Cambridge UP, 2026) explores how the Gulf states are simultaneously defined by the importation of food. Charting the economics and politics of the Gulf through an examination of its food system, Christian Henderson demonstrates how these states constitute a distinct social metabolism within the global food system. Starting with the pre-oil phase, this book examines the politics of agrarian change in the Gulf. In the contemporary period, Henderson considers the way that the Gulf states have evolved into 'inverted farms', where the import of prodigious quantities of agricultural commodities has enabled these economies to overcome their lack of arable land. As a result of this trade, states such as the UAE and Saudi Arabia have developed their own agribusiness sectors. Henderson further shows how food and consumption in the Gulf states constitute political questions of diet, sustainability, and boycott.

Christian Henderson is a lecturer at the University of Leiden. His research focuses on the Arab region, with a particular focus on Gulf investment in the states of North Africa and the Levant, rural development and business politics. Alongside his academic work, he has worked as a journalist in Lebanon and with Al Jazeera in Qatar.

Alec Fiorini is a PhD student at Queen Mary University London's Centre for Labour, Sustainability and Global Production (CLaSP) researching the political economy of nitrogen fertilizer supply chains.

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Chiang Mai 2015

Fri, 03 Apr 2026 08:00:00 -0000

The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica’s Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary tourism, a story set against the smoky skies of northern Thailand, Camille asks what it means to travel, to look for meaning, and to eat ethically. In conversation with Alyssa, Camille talks about how the haze shapes her story, reflects on the politics of culinary tourism, and shows how food can become a small anchor in times of crisis.

“Chiang Mai 2015” was published in the Spring 2025 issue of Gastronomica (25.1) and is available online here.

Camille Bégin is the author of Taste of the Nation: The New Deal Search for America’s Food (University of Illinois Press, 2016). Her personal essays have appeared in Gastronomica, Adelaide Magazine, and the scientific journal, Brain. She is currently writing a food memoir called Crumbs: A Trail of Taste and Illness. Website here

Alyssa A. L. James is an anthropologist and postdoctoral scholar at the USC Society of Fellows. Her current book project, Revival Grounds, examines coffee, heritage, and temporality in Martinique. Learn more here

Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes.

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Allan Greer, "Canada in the Age of Rum" (McGill-Queen's UP, 2026)

Tue, 31 Mar 2026 08:00:00 -0000

Awash in a sea of rum describes the years between the 1670s and the 1830s in the colonies that would later become Canada. Millions of litres of the sugar-based liquor were imported every year to supply a comparatively small population of colonists and Indigenous people. Why rum, and why so much?
Rum was cheap and plentiful. Intimately connected to the West Indian slave plantation complex, rum shipped to early Canada and around the Atlantic World was part of the early modern expansion of intercontinental trade known as the first globalization. Canada in the Age of Rum (McGill-Queen's UP, 2026) by Professor Allan Greer shows what happened to the vast quantities that came to Canadian shores. Rum was especially important to workers in the early Canadian staples industries. Fishermen and fur-trade voyageurs drank rum in massive quantities, supplied on credit and at grossly inflated prices by their employers, an arrangement that served to claw back wages and ensure the profitability of enterprises that would not have been viable otherwise. Traders deliberately sought to get hunting peoples hooked on rum in order to ensure a steady supply of pelts – alcohol was not so much a commodity for sale as it was a gift used to induce hunters to conform to the ways of the capitalist economy. However, Indigenous people drank rum in their own ways and for their own reasons; and when drinking became a serious social problem, they organized to resist it. The story ends in the 1830s when the combined effects of the temperance movement and the rise of whisky led to a sharp decline in rum consumption.
This brilliant history follows the thread of a single commodity from West Indian plantations to Newfoundland, Quebec, and the west, revealing rum as a critical lubricant of the social life of early Canada and its particular version of early capitalism.

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Ashkenazi Jews and Chinese Food

Mon, 30 Mar 2026 08:00:00 -0000

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today’s take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States.

This lecture originally took place on December 22, 2020.

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Patricia B. O'Hara, "Food Chemistry in Small Bites: The Alchemist in the Kitchen" (U California Press, 2025)

Mon, 30 Mar 2026 08:00:00 -0000

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don't naturally mix are forced to do so.

With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.

Patricia B. O'Hara is the Amanda and Lisa Cross Professor of Chemistry, Biochemistry, and Biophysics at Amherst College, coauthor of The Chemical Story of Olive Oil, and author of numerous scholarly research publications.

Melek Firat Altay is a trained musician and neurobiologist, currently a postdoctoral scholar at Stanford University.

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Karima Moyer-Nocchi, "The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America" (Columbia UP, 2026)

Fri, 20 Mar 2026 08:00:00 -0000

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women, whose contribution has long been overshadowed, played a crucial role in establishing the dish as an American tradition from the nation’s founding through the Civil Rights Movement.

The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America (Columbia UP, 2026) by Dr. Karima Moyer-Nocchi is a delectable history of macaroni and cheese, tracing an extraordinary journey of cultural exchange and social change. Karima Moyer-Nocchi reveals the religious, political, and industrial forces that shaped its evolution alongside stories of the unsung figures who crafted the dish as we know it today: enslaved cooks who preserved and adapted traditions, immigrant chefs who introduced new variations, and practical homemakers looking to nourish their families with an affordable meal. She emphasizes the adaptability of macaroni and cheese, which in different times has served as both an indulgence on the elite table and sustenance to those struggling to survive, crossing borders, social classes, and cultural divides. Deeply researched and rich with enticing details, this book uncovers the creativity and resilience that brought a beloved food to our tables. The Epic History of Macaroni and Cheese also shares centuries of recipes—from ancient Roman authors to celebrity chefs, reworked for modern kitchens—that provide a hands-on way to experience the evolution of this iconic dish.

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Eurie Dahn, "Snack" (Bloomsbury, 2026)

Mon, 16 Mar 2026 08:00:00 -0000

In the hierarchy of foods, snacks are deemed trivial – perhaps even childish – especially in contrast to meals, which are seen as substantial and necessary. The multiple aisles devoted to sweet and savory treats in supermarkets, and the availability of snacks even at places like home improvement and department stores, speak to the popularity of snacking. But the ubiquity of snacks is relatively new and not common to all countries.
In Snack (Bloomsbury, 2026), part of the Object Lessons series, Dr. Eurie Dahn traces the story of snacking culture through specific snacks, including Flamin' Hot Cheetos, cheese crackers, and Choco Pies, and in the contexts of ethnicity, popular culture, diet culture, and even parenting. Snack is an idiosyncratic cultural history that offers surprisingly filling food for thought.

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Rebecca Sharpless, "People of the Wheat: Culture and Cultivation in North Texas" (U Texas Press, 2026)

Sat, 07 Mar 2026 09:00:00 -0000

If you’ve ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there.

In the national imaginary, America’s amber fields of grain lie in the country’s center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex.

In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region’s cultural life. Sharpless covers 150 years of wheat’s very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas.

Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999).

Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here

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Rosella Cappella Zielinski and Paul Poast, "Wheat at War: Allied Economic Cooperation in the Great War" (Oxford UP, 2025)

Tue, 03 Mar 2026 09:00:00 -0000

The battlefields were not the only places that threatened death during World War I. As conflict raged on and supply lines tightened, the allied powers of France, Britain, and Italy faced a fundamental problem: keeping their soldier and civilian populations safe from starvation.

Wheat at War: Allied Economic Cooperation in the Great War (Oxford UP, 2025) describes how, faced with this immense challenge, the Allies devised a multilateral institution--the Wheat Executive--to do what no state could do alone. Rosella Cappella Zielinski and Paul Poast examine the difficult considerations made by the allied powers when ceding authority to an international body that would make decisions for them. Beyond successfully managing wheat shipping and distribution, they argue, the Wheat Executive proved to have significant influence in the evolving landscape of interstate cooperation. As a case study, the Wheat Executive improves our understanding of international institutional design, the importance of commodities during wartime, economic coordination amongst wartime coalition members, and the legacies of international cooperation during the First World War. As one of the first great experiments in supranationalism, the Allies' management of wheat while at war provides lessons about the emergence of international organizations and their contours.

Jobie Turner is a military historian who studies logistics in warfare. His most recent work is Feeding Victory: Innovative Logistics from Lake George to Khe Sanh, 1755-1968 which discuss the impact of technology on transportation across three centuries of warfare. Jobie is a retired Colonel in the USAF and a pilot for United Airlines

email: here

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Boiling Point

Mon, 02 Mar 2026 09:00:00 -0000

Every other movie seems to be touted as a “tour de force”--but Philip Barantini’s 2021 look at ninety minutes in the life of a chef and everyone around him really earns that praise. The entire film was shot in one take, not to be “original,” but because doing so reflects the tension and stress of the whole enterprise: a restaurant, like a film, is a complicated ecosystem in which personalities, hang-ups, failures, and backstories collide. Join us for a conversation about how the restaurant is, like so many of our jobs, a petri dish in which radically different people are placed and forced to coexist. Sometimes, things get ugly.

Incredible bumper music by John Deley.

Adam Reiner’s The New Rules of Dining Out explains how restaurants work and complements the film like a Cabernet Sauvignon does a steak. You can also see Adam Reiner being interviewed about his book and favorite restaurant-based films here on Pages and Frames.

Please subscribe to the show and consider leaving us a rating or review. You can find over three hundred episodes wherever you get your podcasts. Follow the show on Letterboxd and email us any time at fifteenminutefilm@gmail.com with requests and recommendations. Check out Dan Moran’s substack, Pages and Frames, where he writes about books and movies, as well as his many film-related author interviews on The New Books Network. Read Mike Takla’s substack, The Grumbler’s Almanac, for commentary on offbeat topics of the day.

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Anne Mendelson, "Spoiled: The Myth of Milk as Superfood" (Columbia UP, 2023)

Sun, 22 Feb 2026 09:00:00 -0000

Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices?

Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity.

Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it.

Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders.

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Josh Milburn, "Food, Justice, and Animals: Feeding the World Respectfully" (Oxford UP, 2023)

Sat, 21 Feb 2026 09:00:00 -0000

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable.

In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals. If so, then maybe non-vegan food systems would be preferable to vegan food systems, if they could respect animal rights.

Could they? The author provides a rigorous analysis of the ethics of farming invertebrates, producing plant-based meats, developing cultivated animal products, and co-working with animals on genuinely humane farms, arguing that these possibilities offer the chance for a food system that is non-vegan, but nonetheless respects animals' rights. He argues that there is a way for us to have our cake, and eat it too, because we can have our cow, and eat her too.

Josh Milburn is a British philosopher and a Lecturer in Political Philosophy at Loughborough University. He has previously worked at the University of Sheffield, the University of York, and Queen's University (in Canada), before which he studied at Queen's University Belfast and Lancaster University. He is the author of Just Fodder: The Ethics of Feeding Animals (McGill-Queen's University Press, 2022), and the regular host of the animal studies podcast Knowing Animals.

Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021).

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Good and Bad Palm Oil: Food Security, Paradigm Shift and Stakeholder Negotiations in Indonesia and the EU

Fri, 20 Feb 2026 09:00:00 -0000

Entangled in a nexus of commerce, industry, food security, and environmental concerns, palm oil has become a prominent topic of controversy and debate. In this episode, Dr. Ayu Pratiwi illuminates the complicated reality behind the controversy by introducing the University of Turku research project "Good and Bad Palm Oil: Food Security, Paradigm Shift and Stakeholder Negotiations in Indonesia and the EU." What is good and what is bad about palm oil, and what is the recent paradigm shift in its status between Southeast Asia and Europe?

Dr. Ayu Pratiwi is a Docent in economic geography at the Department of Marketing and International Business and Senior Researcher at the Department of Biodiversity Sciences at the University of Turku.

Ari-Joonas Pitkänen is a Doctoral Researcher at the Centre for East Asian Studies, University of Turku.

The Nordic Asia Podcast is a collaboration sharing expertise on Asia across the Nordic region, brought to you by the following academic partners: Asia Centre, University of Tartu (Estonia), Asian studies, University of Helsinki (Finland), Centre for Asian Studies, Vytautas Magnus University (Lithuania), Centre for East Asian Studies, University of Turku (Finland), Centre for East and South-East Asian Studies, Lund University (Sweden) and Centre for South Asian Democracy, University of Oslo (Norway).

We aim to produce timely, topical and well-edited discussions of new research and developments about Asia.

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Hanna Garth, "Food Justice Undone: Lessons for Building a Better Movement" (U California Press, 2026)

Sat, 14 Feb 2026 09:00:00 -0000

Food justice activists have worked to increase access to healthy food in low-income communities of color across the United States. Yet despite their best intentions, they often perpetuate food access inequalities and racial stereotypes. Hanna Garth shows how the movement has been affected by misconceptions and assumptions about residents, as well as by unclear definitions of justice and what it means to be healthy. Focusing on broad structures and microlevel processes, Garth reveals how power dynamics shape social justice movements in particular ways.
Drawing on twelve years of ethnographic research, Garth examines what motivates people from more affluent, majority-white areas of the city to intervene in South Central Los Angeles. She argues that the concepts of "food justice" and "healthy food" operate as racially coded language, reinforcing the idea that health problems in low-income Black and Brown communities can be solved through individual behavior rather than structural change. Food Justice Undone: Lessons for Building a Better Movement (U California Press, 2026) explores the stakes of social justice and the possibility of multiracial coalitions working toward a better future.

Hanna Garth is Assistant Professor of Anthropology at Princeton University, author of Food in Cuba: The Pursuit of a Decent Meal, and coeditor of Black Food Matters: Racial Justice in the Wake of Food Justice.

Reighan Gillam is Associate Professor in the Department of Latin American, Latino, and Caribbean Studies at Dartmouth College. Her research examines the ways in which Afro-Brazilian media producers foment anti-racist visual politics through their image creation. She is the author of Visualizing Black Lives: Ownership and Control in Afro-Brazilian Media (University of Illinois Press).

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Digestive Belonging, Trans-Species Sensing & Care in America’s Dairyland

Fri, 13 Feb 2026 09:00:00 -0000

In this episode, we speak with Assistant Professor of Environmental Humanities at the University of Copenhagen, Katy Overstreet. Katy is coordinator for the Landscapes, Senses, and Ecological Research Cluster as well as a core-member of the Centre for Sustainable Futures – both located at the University of Copenhagen. Katy’s core fields of research include multispecies ethnography, environmental anthropology, feminist STS, and agrarian political economy, and she has written on themes such as farm animal welfare, foodways, bioindustrialisation, technoscience, trans-species sensory worlds, and care.

Her main ethnographic fieldsites include the midwestern dairy worlds of the United States, and various sites in Denmark including pig farms, an insect farm, and a former brown coal mine. Across these sites, Katy has worked with a lot of different co-species social formations and technoscientifically modulated ways of living and dying in agriculture, and in today’s episode, she will speak to some of these, focusing on the relations between microbes, cows, and humans in raw milk consumption, production, and politics. The basis for our conversation is a talk that Katy gave on the day before we recorded the podcast as part of the BSAS seminar series. Her talk was titled ‘Digestive belonging: a microbial ethnography of raw milk in America’s Dairyland’.

In the podcast, Katy unravels the notion of ‘digestive belonging’ in this ethnographic context, connecting it to farmlife, microbes, social landscapes, pasteurization politics, and rural nostalgia among other things. We further discuss different modes of care in animal farming practices, the cultivation of trans-species sensing, and the idea of ‘positive animal welfare’.

The podcast was recorded in October 2025 when Katy was in Bergen to give a presentation as part of the Bergen Social Anthropology Seminar series.

Resources:

Katy Overstreet’s research profile

Articles mentioned, authored by Katy:

Digestive Belonging: A Microbial Ethnography of Raw Milk in America’s Dairyland (2026)
Be the boar: sex, sows, and courtship on a Danish pig farm (2022)
How to Taste Like a Cow: Cultivating Shared Sense in Wisconsin Dairy Worlds (2021)
EU funded Cost Action project LIFT aimed at ‘Lifting farm animal lives’ that Katy participates in: here

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Bridget Salmon and Andrew Godley, "The Making of the Modern Supermarket: Self-Service Adoption in British Food Retailing, 1950-1975" (Oxford UP, 2025)

Thu, 12 Feb 2026 09:00:00 -0000

What seems mundane today—walking into a supermarket, picking up goods, and paying at a checkout—was once a radical experiment. In our latest New Books Network episode, I speak with Andrew Godley about The Making of the Modern Supermarkett: Self-Service Adoption in British Food Retailing, 1950-1975 (Oxford UP, 2025), co-authored with Bridget Salmon, former archivist at J. Sainsbury plc.

This is a book about far more than shopping. It is a history of technology, management, urban planning, consumer behaviour, and how everyday routines were quietly transformed in post-war Britain. Drawing on rare corporate archives, Godley and Salmon reveal how supermarkets were not inevitable but carefully designed organisations shaped by strategic choices, technological constraints, and shifting consumer expectations.

In the conversation, we explore how self-service reshaped labour and productivity, why Sainsbury’s distinctive commitment to fresh meat helped define the one-stop supermarket, and how planning initiatives such as the New Towns and Abercrombie’s vision for London influenced retail geography. We also discuss early experiments with computerised ordering, the limits of technological modernisation, and what Sainsbury’s story can—and cannot—tell us about the wider evolution of retailing in Britain and Europe.

Finally, Andrew reflects on the surprises hidden in corporate archives and what the history of supermarkets can teach us about today’s transformations—from online grocery shopping to automated checkouts.

If you have ever wondered how the modern supermarket came to be—and what it reveals about capitalism, technology, and everyday life—this episode is for you.

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Gaoheng Zhang, "Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities" (Fordham UP, 2025)

Sat, 31 Jan 2026 09:00:00 -0000

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.
Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book’s title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?
This book shows how China-Italy food mobilities relayed in popular culture helped forge Chinese and Italians’ socioeconomic identities in recent decades by fundamentally shaping contemporary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut’s pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ultimately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization.

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Hanna Garth, "Food Justice Undone: Lessons for Building a Better Movement" (U California Press, 2026)

Fri, 23 Jan 2026 09:00:00 -0000

Food justice activists have worked to increase access to healthy food in low-income communities of color across the United States. Yet despite their best intentions, they often perpetuate food access inequalities and racial stereotypes. In Food Justice Undone: Lessons for Building a Better Movement (U California Press, 2026) Hanna Garth shows how the movement has been affected by misconceptions and assumptions about residents, as well as by unclear definitions of justice and what it means to be healthy. Focusing on broad structures and microlevel processes, Garth reveals how power dynamics shape social justice movements in particular ways. Drawing on twelve years of ethnographic research, Garth examines what motivates people from more affluent, majority-white areas of the city to intervene in South Central Los Angeles. She argues that the concepts of "food justice" and "healthy food" operate as racially coded language, reinforcing the idea that health problems in low-income Black and Brown communities can be solved through individual behavior rather than structural change. Food Justice Undone explores the stakes of social justice and the possibility of multiracial coalitions working toward a better future.

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Ishita Dey, "Sweet Excess: Crafting Mishti in Bengal" (Routledge, 2025)

Wed, 21 Jan 2026 09:00:00 -0000

Sweet Excess: Crafting Mishti in Bengal (Routledge, 2025) by Ishita Dey is an ethnographic work on excess. Based on a decade-long fieldwork of a single food substance – sweets – it follows sweet-making in sweetshops, domestic spaces, fairs, festivals and its representation in recipe books to understand how caste, religion, science and law inform the life of a food item with an extremely short shelf life. It shows how food items of conspicuous consumption find a meaning in everyday lives of people through its socio-cultural meanings – ritual, pride of craftsmanship, heritage and cultural identity. It also shows how sweets continue to be a ubiquitous part of ‘Bengali’ diet in a geography that has been witness to acute hunger, starvation, food movements and social welfare programmes to ensure food security. As a multi-sited ethnography on sweetness in diverse settings and its associated meanings in West Bengal and Bangladesh, this book explores everyday workplace hierarchies between artisans that reveal how caste and religion inform the choice of who is hired into this line of work. It also highlights how discourses on food safety and the overpowering presence of World Trade Organization have affected the life of the Bengali mishti. The volume will be of great interest to scholars and researchers of ethnography, sociology, history and South Asian studies. And if you, dear reader, love mishti, you will love this, too!
Satyaki Barua is a PhD student in Political Science at the University of Hyderabad. His research focuses on party organisation, party institutionalisation, and political mobilisation, particularly examining the interactions between the state, society, and political parties in India and South Asia. Outside of academia, Satyaki enjoys watching and discussing movies, as well as practising Hindustani classical music.

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Patrick McGuigan and Carlos Yescas, "One Cheese to Rule Them All: In Search of the World's 100 Best Cheeses" (Murdoch Books, 2025)

Tue, 20 Jan 2026 09:00:00 -0000

Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then One Cheese to Rule Them All: In Search of the World's 100 Best Cheeses (Murdoch Books, 2025) is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses. You'll learn how cheese is made, what to drink with each cheese, its World Cheese Awards status, its texture and taste, and lots more to help you choose your cheese more wisely and enjoy it even more.

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Ignacio M. Sánchez Prado, "Taco" (Bloomsbury, 2025)

Mon, 19 Jan 2026 09:00:00 -0000

Taco (Bloomsbury, 2025) is a deep dive into the most iconic Mexican food from the perspective of a Mexico City native. In a narrative that moves from Mexico to the United States and back, Dr. Ignacio M. Sánchez Prado discusses the definition of the taco, the question of the tortilla and the taco shell, and the existence of the taco as a modern social touchstone that has been shaped by history and geography.

Challenging the idea of centrality and authenticity, in this latest addition to the Object Lessons series, Dr. Sánchez Prado shows instead that the taco is a contemporary, transcultural food that has always been subject to transformation.

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Ines Prodöhl, "Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950" (Routledge, 2023)

Sun, 18 Jan 2026 09:00:00 -0000

Ines Prodöhl’s Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900-1950 (Routledge, 2023) is a history of how, why, and where the soybean became a critical ingredient in industry and agriculture in the first half of the twentieth century. Focusing on Japanese-dominated Manchuria, Germany, and the United States, Prodöhl shows that the soybean was a serendipitous solution to numerous and varied crises from the beginning of the century into the post-WWII decades. This story of imperialism, globalization, and technology begins in northeast China, the world’s soy cultivation center until the 1940s. It takes us to Germany, the number one importer of soybeans in the interwar period, and illuminates the various ways in which soy was integrated into the economy especially after the end of WWI as both an invaluable oilseed for industry and a source of protein-rich fodder for agriculture. Finally, Prodöhl explores how the United States first adopted the soybean mostly as a solution to overtaxed soils. Mixing economic, ecological, political, and technological/scientific history with a keen sense of the materiality of soy as a global product, Globalizing the Soybean is an accessible and enlightening book that will appeal to multiple audiences.

This book is available open access here.

This episode was recorded in person in the studios of Media City Bergen with technical assistance from Frode Ims.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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Q. Edward Wang, "Staple to Superfood: A Global History of the Sweet Potato" (Columbia UP, 2025)

Wed, 14 Jan 2026 09:00:00 -0000

Sweet potatoes were among the American crops Christopher Columbus brought back to Europe—where they were thought to be an aphrodisiac. In China, this versatile root became a staple that fueled rapid population growth. Introduced to Japan to stave off famine, sweet potatoes later sustained the country’s imperial expansion. Because this hardy plant can thrive in almost any soil, it has long been cultivated as a subsistence crop in Southeast Asia, Africa, and Oceania. In recent years, Western health experts have begun touting the humble sweet potato as a “superfood” with numerous nutritional benefits.

Considering these events and many others, Staple to Superfood: A Global History of the Sweet Potato (Columbia UP, 2025) explores the sweet potato’s rich history and remarkable global influence. Dr. Q. Edward Wang demonstrates how this resilient root has not only nourished communities but also defined their identities. Tracing its journeys through the intricate networks of global trade and cultural exchange, he shows how the sweet potato transformed agricultural practices, culinary traditions, and social structures worldwide. From the Americas to Europe to Asia and the Pacific, the spread of this crop illuminates the varied paths that global development has taken. Dr. Wang also contrasts the sweet potato with its botanically unrelated namesake, the white potato. Blending agricultural, cultural, and historical perspectives, Staple to Superfood offers a fresh look at the power of food to transform societies. It is a compelling exploration of how the sweet potato shaped the modern world and continues to influence global food systems today.

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Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

Wed, 31 Dec 2025 09:00:00 -0000

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide.

US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.

Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.

Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website.

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Sara Byala, "Bottled: How Coca-Cola Became African" (Oxford UP, 2023)

Tue, 30 Dec 2025 09:00:00 -0000

Travel to virtually any African country and you are likely to find a Coca-Cola, often a cold one at that. Bottled asks how this carbonated drink became ubiquitous across the continent, and what this reveals about the realities of globalisation, development and capitalism.

Bottled: How Coca-Cola Became African (Oxford University Press, 2023) by Dr. Sara Byala is the first assessment of the social, commercial and environmental impact of one of the planet's biggest brands and largest corporations, in Africa. Dr. Byala charts the company's century-long involvement in everything from recycling and education to the anti-apartheid struggle, showing that Africans have harnessed Coca-Cola in varied expressions of modernity and self-determination: this is not a story of American capitalism running amok, but rather of a company becoming African, bending to consumer power in ways big and small.

In late capitalism, everyone's fates are bound together. A beverage in Atlanta and a beverage in Johannesburg pull us all towards the same end narrative. This story matters for more than just the local reasons, enhancing our understanding of our globalised, integrated world. Drawing on fieldwork and research in company archives, Dr. Byala asks a question for our time: does Coca-Cola's generative work offset the human and planetary costs associated with its growth in the twenty-first century?

This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars.

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Kathryn Cornell Dolan, "Breakfast Cereal: A Global History" (Reaktion Books, 2023)

Mon, 29 Dec 2025 09:00:00 -0000

Breakfast Cereal: A Global History (Reaktion, 2023) by Dr. Kathryn Dolan presents the long, distinguished and surprising history of breakfast cereal.

Simple, healthy and comforting, breakfast cereals are a perennially popular way to start the day around the world. They have a long, distinguished and surprising history – around 10,000 years ago, with the advent of agriculture, people began breaking their fast with porridges made from wheat, rice, corn and other grains. It was only in the second half of the nineteenth century, however, in the United States, that a series of entrepreneurs and food reformers created the breakfast cereals we recognize today: Kellogg’s Corn Flakes, Cheerios and Quaker Oats, among others.

In this global, entertaining and well-illustrated account, Dr. Dolan explores the history of breakfast cereals, including many historical and modern recipes that the reader can try at home.

This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars.

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Thomas David DuBois, "China in Seven Banquets: A Flavourful History" (Reaktion Books, 2024)

Sun, 28 Dec 2025 09:00:00 -0000

In this episode of New Books Network, Laura Goldberg speaks with Thomas David DuBois, Professor at Beijing Normal University, about his book China in Seven Banquets, which traces Chinese history through seven extraordinary meals.

Gastronomy and dining rituals offer a revealing historical framework: they make visible social order, ethical values, and political power, expressed through ingredients, preparation, display, and etiquette. DuBois shares stories of early ritual feasts shaped by Confucian thought and of vast imperial banquets with hundreds of dishes – diving into fermented meat sauces, courtly excess, and the arrival of new foods via the Silk Road.

Conversation also turns to the modern period, considering the globalization of Chinese cuisine and the circulation of foreign foods within China. A feast from film – in the opening sequence of cult classic Eat, Drink, Man, Woman – is explored, as is the potential of food security impacting China’s culinary future.

In addition, DuBois shares how he recreated dozens of traditional recipes using modern kitchen techniques – all of which he includes in the book for the intrepid home cook.

Thoughtful and engaging, the discussion invites listeners to see meals not simply as nourishment, but as moments where culture, power, and history come together.

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Andrea Maraschi and Francesca Tasca, "Food, Heresies, and Magical Boundaries in the Middle Ages (Amsterdam UP, 2024)

Wed, 24 Dec 2025 09:00:00 -0000

In Food, Heresies, and Magical Boundaries in the Middle Ages (Amsterdam UP, 2024) by Dr. Andrea Maraschi & Dr. Francesca Tasca, readers will find stories about medieval heresies and “magic” from an unusual perspective: that of food studies. The time span ranges from Late Antiquity to the Late Middle Ages, while the geographical scope includes regions as different as North Africa, Spain, Ireland, continental Europe, the Holy land, and Central Asia.

Food, heresies, and magical boundaries in the Middle Ages explores the power of food in creating and breaking down boundaries between different groups, or in establishing a contact with other worlds, be they the occult sides of nature, or the supernatural. The book emphasizes the role of food in crafting and carrying identity, and in transferring virtues and powers of natural elements into the eater’s body. Which foods and drinks made someone a heretic? Could they be purified? Which food offerings forged a connection with the otherworld? Which recipes allowed gaining access to the hidden powers within nature?

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Veronica House, "Local Organic: Food Rhetorics and Community Writing for Impact" (Utah State UP, 2025)

Sat, 20 Dec 2025 09:00:00 -0000

This episode features a conversation with the inspiring Dr. Veronica House, whose book Local Organic: Food Rhetorics and Community Writing for Impact (Utah State University Press, 2025) explores how writing takes shape within community networks. House brings a generous scholarly voice to questions of writing, community partnership, and meaningful collaboration, and this episode offers a chance to hear how her ideas grew from years of work alongside the people who shaped the project.

From Dr. House’s faculty bio:

Veronica House is Associate Professor of the Practice and Director of the Writing Center at Boston College. She is the author of Local Organic: Food Rhetorics and Community Writing for Impact (2025) and Medea's Chorus: Myth and 20th Century Women's Poetry Since 1950 (2014). Veronica's recent teaching, community work, and scholarship focus on food movements, community-engaged writing, and writing as a force for social change.

Veronica is Founding Director of the Conference on Community Writing and Founding Executive Director of the Coalition for Community Writing. She consults with faculty at colleges and universities across the country to design community-engaged courses and programs. Veronica is recipient of Campus Compact's Engaged Scholar Award; University of Colorado's Women Who Make A Difference Award; and numerous teaching awards. She serves as Consulting Editor of the Community Literacy Journal.

ABOUT THE BOOK: In Local Organic, Veronica House explores ways to collaboratively build resilient local food systems and coalitions across disciplines and communities. Framed by a study of language, power, and food both nationally and in Boulder, Colorado, the book offers teachers, organizers, activists, and scholars ideas and examples for building interdisciplinary and intercommunity coalitional ecologies through writing in a methodology for engagement that the author calls ecological community writing. Based on more than a decade of research, teaching, writing, and project-building with undergraduate writing students and project partners, House theorizes how work to encourage local community-based writing becomes an ecological thread connecting things, ideas, and people. Local Organic is a book about collaboratively building community-derived definitions for resilient local food systems and how faculty and students can work to ethically partner with local communities using distributed definition building.
Local Organic offers writing and rhetoric faculty and graduate students an ecological methodology to produce, teach, and theorize writing to help communities engage with a wide array of social issues and to work toward individual and community-level impacts.

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Susan Weingarten, "Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds?" (Taylor & Francis, 2025

Sat, 13 Dec 2025 09:00:00 -0000

Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds? (Taylor & Francis, 2025) is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity.

Using both ancient written sources and archaeological evidence, this book sets the foods of the Mishnah and Palestinian Talmud in their Graeco-Roman context, and the foods of the Babylonian Talmud and the ge’onim in their Persian and Arab contexts. It explores practices of food preparation and their contribution to the ancient diet, as well as analysing the relationships between food, status and culture. The rabbinical authors of talmudic literature were more concerned with everyday food than were aristocratic Classical authors; by examining both talmudic sources and archaeological finds, this book paints a new picture of the diet, lifestyle and culture of ordinary people.

Ancient Jewish Food in Its Geographical and Cultural Contexts will interest Food Historians as well as students and scholars of Jewish Studies, particularly the period of the Mishnah and Talmud, as well as those dealing with the wider social and cultural history of the Ancient Near East.

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Rituparna Patgiri and Gurpinder Singh Lalli eds., "Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives" (Berghahn Books, 2025)

Sat, 13 Dec 2025 09:00:00 -0000

Exploring the entangled relationships between food, culture and society in India, this edited collection Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives (Berghahn Books, 2025) brings together empirically grounded research across diverse regions and contexts. Organised into four sections – Food, Culture and Identity; Food, Memory and Migration; Food, Livelihood and Nutrition; and Food, Consumption and Media – it highlights the complex role food plays in shaping identity, mobility, labour and representation. Drawing from a range of disciplinary perspectives, the volume contributes to broader conversations in sociology, social anthropology, international development, geography, cultural studies and food studies, offering a textured account of contemporary foodways and their significance in everyday Indian life.

Dr. Tiatemsu Longkumer, Senior Lecturer in Anthropology at Royal Thimphu College, Bhutan, researches indigenous religion and Christianity among the Nagas, Buddhism in Bhutan, and Generative AI in education.

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Bradley J. Borougerdi, "Cannabis: A Global History" (Reaktion, 2025)

Thu, 04 Dec 2025 09:00:00 -0000

Bradley Borougerdi joins Jana Byars to talk about Cannabis: A Global History (Reaktion, 2025). An international cultural history of the multifunctional plant. Cannabis explores the historical, pharmacological, and cultural significance of the controversial plant. Beginning with cannabis's origins as a food source in Southeast Asia, Borougerdi describes the global evolution of cannabis over the centuries, with a particular focus on its spread across the Atlantic and its modern renaissance in cuisine. The book also investigates the stimulant's mood-altering forms of consumption, from smoking to edibles and drinks. A richly illustrated guide, this book draws together a diverse account of international cannabis cultures in a single, captivating narrative.

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Anny Gaul, "Nile Nightshade: An Egyptian Culinary History of the Tomato" (U California Press, 2025)

Thu, 04 Dec 2025 09:00:00 -0000

By the end of the twentieth century, the tomato—indigenous to the Americas—had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity—and sometimes reinforced them.

In Nile Nightshade: An Egyptian Culinary History of the Tomato (U California Press, 2025), Dr. Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Dr. Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian.

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Meg Bernhard, "Wine" (Bloomsbury, 2023)

Fri, 28 Nov 2025 09:00:00 -0000

Today I talked to Meg Bernhard about her new book Wine (Bloomsbury, 2023). Agricultural product and cultural commodity, drink of ritual and drink of addiction, purveyor of pleasure, pain, and memory - wine has never been contained in a single glass. Drawing from science, religion, literature, and memoir, Wine meditates on the power structures bound up with making and drinking this ancient, intoxicating beverage.

While wine drunk millennia ago was the humble beverage of the people, today the drink is inextricable with power, sophistication, and often wealth. Bottles sell for half a million dollars. Point systems tell us which wines are considered the best. Wine professionals give us the language to describe what we taste.

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Jenny Linford, "Repast: The Story of Food" (Thames & Hudson, 2025)

Wed, 26 Nov 2025 09:00:00 -0000

Our insatiable appetite for creativity in the kitchen – or around the open fire – is reflected in the fascinating array of objects explored in this book. Authored by food writer Jenny Linford in consultation with curators from the British Museum, Repast: The Story of Food (Thames & Hudson in partnership with the British Museum, 2025) focuses on artefacts in the museum’s collections – from ancient clay cooking vessels to exquisite gold goblets – spanning Africa, Asia, Europe, North America, South America and Australasia, from prehistory to the present day.

Arranged into thirteen broad themes such as Hunting, Alcohol, Religion, Feasting and Eating Out, with lavish plates accompanying absorbing essays on subjects including tea (the world’s most consumed drink after water), pork (the world’s most widely consumed meat), and wheat (the source of 20% of the world’s human calorie consumption), Repast conveys the extraordinary global story of food, drink and the culinary arts.

This clearly structured, beautifully illustrated book will engage and delight the growing audience interested in the history of food and drink.

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Pyet DeSpain, "Rooted in Fire: A Celebration of Native American and Mexican Cooking" (HarperOne, 2025)

Thu, 20 Nov 2025 09:00:00 -0000

Chef Pyet DeSpain joins the New Books Network to discuss her new cookbook, Rooted in Fire: A Celebration of Native American and Mexican Cooking (HarperOne, 2025). Drawing from her Potawatomi and Mexican heritage, DeSpain shares recipes that connect past and present, including bison meatballs with Wojape BBQ sauce, raspberry mezcal quail, and poblano-corn tamales. Each dish reflects her effort to preserve tradition while creating something new.

In this conversation, Pyet talks about growing up between two cultures and how understanding their shared roots changed her approach to food and identity. She reflects on rediscovering ancestral ingredients, the meaning of her tribe’s “keeper of the fire” role, and the importance of gratitude and ceremony in her cooking.

She also speaks about the family members, chefs, friends and home cooks who inspire her to keep Native American and Mexican foodways alive, ensuring that these traditions continue to be seen, shared, and celebrated.

Interview by Laura Goldberg, longtime food blogger at here.

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Dorie Greenspan, "Dorie's Anytime Cakes" (Harvest, 2025)

Tue, 18 Nov 2025 09:00:00 -0000

Beloved baker and five-time James Beard Award winner Dorie Greenspan joins the New Books Network to discuss her new cookbook, Dorie’s Anytime Cakes (Harvest, 2025), a warm, inviting collection designed to slip easily into everyday life. From celebration-worthy showstoppers to simple loaves meant for sharing over coffee, Greenspan’s latest book distills decades of experience into recipes.

In this conversation, Dorie talks with host Laura Goldberg about how her life between New York, Connecticut, and Paris has shaped her sensibility as both a home baker and a recipe writer. She reflects on the cultural differences she has observed in American and French kitchens, their attitudes toward time, technique, and pleasure, and how these contrasts surface in cakes like her Franco-American Banana Bread, a recipe that bridges two culinary worlds.

Dorie shares the cookbooks and culinary mentors who have most influenced her craft, as well as the joy of collaborating with a design team whose work helps the book feel lively, inviting, and full of personality.

The episode also explores the book’s recipe inspirations, including holiday-ready desserts like the Thanksgiving Cake with its sweet potatoes, maple, and marshmallow frosting, and the Cocoa-Swirled Pumpkin Bundt, which links late autumn to winter festivities. She also explains her chapter on Salty Cakes, a playful reimagining of what a cake can be. Recipes such as the Harissa-Lemon Loaf and the Seaweed and Furikake Muffins show how savory ingredients can transform familiar forms into something surprising, satisfying, and perfect for lunch, snacks, or aperitif hour.

Interview by Laura Goldberg, longtime food blogger here.

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Jennifer Yip, "Grains of Conflict: The Struggle for Food in China’s Total War, 1937-1945" (Cambridge UP, 2025)

Sat, 15 Nov 2025 09:00:00 -0000

How did China’s Nationalists feed their armies during the long war against Japan? In her new book, Grains of Conflict: The Struggle for Food in China’s Total War, 1937-1945 (Cambridge UP, 2025), Jennifer Yip (National University of Singapore) looks at China’s military grain systems from field to frontline. Yip examines the bureaucratic processes and deeply human stories of requisitioning, transporting, and storing grain in Nationalist-held China. This forensic look at food helps readers rethink the geographies, timings and burdens of China’s war of resistance – as well as the meanings of total war itself. By uncoupling ‘total war’ from images of industrialised warfare, Grains of Conflict shows how China’s war with Japan mobilized the labor and resources of Chinese society on a total scale.

In this interview, Yip explores the achievements and difficulties of Nationalist grain mobilization and discusses how the long conflict in China became a multi-sided ‘struggle for food’ – with devastating results.

Grains of Conflict is highly recommended for anyone interested in modern Chinese history and the history of war in the twentieth century.

Host: Mark Baker is lecturer (assistant professor) in East Asian history at the University of Manchester, UK.

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Graeme Rigby, "Rigby’s Encyclopaedia of the Herring" (Hurst Publishers, 2025)

Mon, 03 Nov 2025 09:00:00 -0000

Rigby’s Encyclopaedia of the Herring: Adventures with the King of Fishes (Hurst, 2025) by Graeme Rigby contains almost everything you didn’t know you needed to know about Atlantic herrings. (Pacific and Baltic varieties are in there too.) Herrings make the world bigger: with spawnings seen from space, a trillion individuals make this one of the tastiest and most abundant vertebrates on Earth.

From ‘A Beginning’ to ‘Zuiderzee’, count the wars fought over herrings; don’t forget Scotland vs the Holy Roman Empire. The herring’s high-pitched farts were logged as Soviet submarines, and one herring joke featured in a Jonson play, four Shakespeare plays and the glorious, suppressed fantasia Nashes Lenten Stuffe. Herrings mock taxonomists; physically change with sea temperature and salinity; stuff predators full to bursting, then swim away.

The Great Sardine Litigation? The true history of kippers? Bloaters? Reds? Chopped herring? Shuba? All this and more. Between sustainable fishery genetics, sixteenth-century Bavaria’s ‘Herrings, herrings, stinking herrings’, and Van Gogh’s ear, every entry is a story, a comic journey, an adventure. Some even come with recipes.

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Gesine Bullock-Prado, "My Harvest Kitchen: 100+ Recipes to Savor the Seasons" (Countryman Press, 2025)

Fri, 31 Oct 2025 08:00:00 -0000

Beloved baker and author Gesine Bullock-Prado returns to the New Books Network to chat about her delicious new cookbook, My Harvest Kitchen, the highly anticipated follow-up to her best-selling My Vermont Table. This time, she invites us back into her kitchen to celebrate the beauty of cooking with the seasons.

From the tender crunch of just-picked lettuce to the simple perfection of Aunt Sis’s Tomato Sandwich, Bullock-Prado’s recipes remind us that good food starts with what’s fresh and local, whether it comes from your own garden, a farmers’ market, or the neighborhood grocery store. There’s even a revelatory recipe for perfect fries (spoiler: they’re brined and twice-fried).

In this lively conversation, Gesine shares her thoughts on growing food, understanding soil, and cultivating a real connection to the ingredients we use. She’s candid about her dream of full-on homesteading and the reality checks along the way, offering an encouraging, down-to-earth perspective for anyone who loves the idea of living closer to the land.

Her stories, like her recipes, are full of humor, heart, and honesty, and they’ll leave you inspired to savor whatever’s in season, wherever you are.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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The Trip

Mon, 27 Oct 2025 08:00:00 -0000

My Dinner with Andre (1981) is a film that uses the simple premise of two men sharing a meal as a vehicle for exploration of how we should live our lives. It asks fundamental questions about happiness and self-fulfillment that it doesn't wholly answer. The Trip (2010) uses the same premise as a way to dramatize two men earnestly debating who does the better impressions of Michael Caine, Al Pacino, and Sean Connery. But for all its playground sensibility, The Trip is not without ideas regarding how friendships are formed and sustained. Join us for a conversation about the real reason why men befriend each other and what they want from each other. Hint: it’s not sympathy, high regard, or a non-judgmental ear.

If watching The Trip makes you want to make a reservation at your favorite spot, you may want to first read Adam Reiner’s The New Rules of Dining Out: An Insider's Guide to Enjoying Restaurants.

Incredible bumper music by John Deley.

Please subscribe to the show and consider leaving us a rating or review. You can find over three hundred episodes wherever you get your podcasts. Follow the show on X and on Letterboxd–and email us any time at fifteenminutefilm@gmail.com with requests and recommendations. Check out Dan Moran’s substack, Pages and Frames, where he writes about books and movies, as well as his many film-related author interviews on The New Books Network. Read Mike Takla’s substack, The Grumbler’s Almanac, for commentary on offbeat topics of the day.

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Tami Parr, "Goats in America: A Cultural History" (Oregon State UP, 2025)

Thu, 23 Oct 2025 08:00:00 -0000

The humble goat has played a surprising and important role throughout the history of the United States. Despite this, goats are often overlooked by many Americans, even if they have strong opinions about these complex creatures. In Goats in America: A Cultural History (Oregon State UP, 2025) Dr. Tami Parr calls attention to these disregarded animals, uncovering the remarkable stories behind everything from goat meat and milk to goat yoga and more.

Since arriving in North America with cattle and other domesticated livestock in the sixteenth century, goats have provided people sustenance and valuable products, including milk, meat, and mohair. But humans did not appreciate the animals, and as a result, throughout much of American history goats were persecuted as public nuisances and symbols of degenerate behavior. Nevertheless, over the centuries the tenacious goat has overcome many of these stereotypes and secured a spot in the hearts and minds of modern Americans, who love goat cheese and embrace goats as social media stars.

Examining key moments and notable developments in goat history and culture, Goats in America outlines the history and evolving role of goats in communities across the country, from San Francisco and New York City to rural Wisconsin and the Navajo Nation. Parr shows that the evolving reputation of goats in American society ultimately reveals more about humans than it does about goats themselves. So, the next time you are enjoying your favorite goat cheese, take a moment to consider the history and role of goats within American culture.

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Teresa M. Mares and Laura-Anne Minkoff-Zern, "Will Work for Food: Labor Across the Food Chain" (U California Press, 2025)

Wed, 22 Oct 2025 08:00:00 -0000

Food consumers are demanding a healthier and more sustainable food system. Yet labor is rarely part of the discussion. In Will Work for Food: Labor Across the Food Chain (U California Press, 2025), Laura-Anne Minkoff-Zern and Teresa Mares chronicle labor across the food chain, connecting the entire food system--from fields to stores, restaurants, home kitchens, and even garbage dumps. Using a political economy framework, the authors argue that improving labor standards and building solidarity among frontline workers across sectors is necessary for creating a more just food system. What would it take, they ask, to move toward a food system that is devoid of human exploitation? Combining insights from food systems and labor justice scholarship with actionable recommendations for policy makers, the book is a call to action for labor activists, food studies students and scholars, and anyone interested in food justice.

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Michael W. Twitty, "Recipes from the American South" (Phaidon Press, 2025)

Tue, 21 Oct 2025 09:00:00 -0000

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial.

A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.

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Andrea Freeman, "Ruin Their Crops on the Ground: America’s Politics of Food, from the Trail of Tears to School Lunch" (Metropolitan Books, 2024)

Fri, 17 Oct 2025 08:00:00 -0000

The first and definitive history of the use of food in American law and politics as a weapon of conquest and control, a Fast Food Nation for the Black Lives Matter era In 1779, to subjugate Indigenous nations, George Washington ordered his troops to “ruin their crops now in the ground and prevent their planting more.” Destroying harvests is just one way that the United States has used food as a political tool. Trying to prevent enslaved people from rising up, enslavers restricted their consumption, providing only enough to fuel labor. Since the Great Depression, school lunches have served as dumping grounds for unwanted agricultural surpluses. From frybread to government cheese, Ruin Their Crops on the Ground: America’s Politics of Food, from the Trail of Tears to School Lunch (Metropolitan Books, 2024) on the Ground draws on over fifteen years of research to argue that American food law and policy have created and maintained racial and social inequality. In an epic, sweeping account, Andrea Freeman, who pioneered the term “food oppression,” moves from colonization to slavery to the Americanization of immigrant food culture, to the commodities supplied to Native reservations, to milk as a symbol of white supremacy. She traces the long-standing alliance between the government and food industries that have produced gaping racial health disparities, and she shows how these practices continue to this day, through the marketing of unhealthy goods that target communities of color, causing diabetes, high blood pressure, and premature death. Ruin Their Crops on the Ground is a groundbreaking addition to the history and politics of food. It will permanently upend the notion that we freely and equally choose what we put on our plates.

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The Light Between Apple Trees: Rediscovering the Wild Through a Beloved American Fruit

Thu, 16 Oct 2025 08:00:00 -0000

As a child in the foothills of the Himalayas, Priyanka Kumar was entranced by forest-like orchards of diverse and luscious fruit—especially apples. These biodiverse orchards seemed worlds away from the cardboard apples that lined supermarket shelves in the United States. Yet on a small patch of woods near her home in Santa Fe, Kumar discovered a wild apple tree—and the seeds of an odyssey were planted. Could the taste of a feral apple offer a doorway to the wild? In The Light Between Apple Trees: Rediscovering the Wild Through a Beloved American Fruit, Kumar takes us on a dazzling and transformative journey to rediscover apples, unearthing a rich and complex history while illuminating how we can reimagine our relationship with nature.
Apples are popular, but in our everyday lives we rarely encounter more than a handful of varieties: of the sixteen thousand apple varieties once celebrated in America, scarcely a fifth remain accessible. Kumar reveals the richness of a hidden world, bringing readers to the vibrant forests and orchards where historic trees still survive. These mature and wild orchards offer more than just fruit: they are havens for creatures from hummingbirds to bears and a living connection to generations past. She brilliantly weaves together science and childhood memories with the apple’s storied history, from its roots in Kazakhstan to Spanish orchards in the Southwest and Thomas Jefferson’s beloved Monticello fruitery. Kumar shows how—if we follow untamed paths—the tang and texture of an apple can lead us back to the wild.

Our guest is: Priyanka Kumar, who is the author of Conversations with Birds, and The Light Between Apple Trees. Her essays appear in The New York Times, The Washington Post, Los Angeles Review of Books, Orion, and Sierra magazine. She holds an MFA, and has taught at the University of California Santa Cruz and the University of Southern California. Her feature documentary, The Song of the Little Road, is in the permanent collection of the Academy of Motion Pictures Arts and Sciences, and her awards include an Alfred P. Sloan Foundation Award, a New Mexico/New Visions Governor’s Award, an International Center for Jefferson Studies Fellowship, and an Academy of Motion Pictures Arts and Sciences Fellowship.

Our host is: Dr. Christina Gessler, who is a writing coach and freelance editor. She is the producer of the Academic Life podcast, and writes the show's newsletter.

Playlist for listeners:

Welcome to Academic Life, the podcast for your academic journey—and beyond! You can support the show by downloading and sharing episodes. Join us again to learn from more experts inside and outside the academy, and around the world. Missed any of the 275+ Academic Life episodes? Find them here. And thank you for listening!

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David Singerman, "Unrefined: How Capitalism Reinvented Sugar" (U Chicago Press, 2025)

Sat, 11 Oct 2025 08:00:00 -0000

Sugar is everywhere in the western diet, blamed for epidemics of obesity, diabetes, and other modern maladies. Our addiction to sweetness has a long and unsavory history. Over the past five hundred years, sugar has shaped empires, made fortunes for a few, and brought misery for millions of workers both enslaved and free. How did sugar become a defining modern food and an essential global commodity?

In Unrefined: How Capitalism Reinvented Sugar (U Chicago Press, 2025), Dr. David Singerman recasts our thinking about this crucial substance in the history of capitalism. Before the nineteenth century, sugar’s value depended on natural qualities: its color, its taste, where it was grown, and who had made it. But beginning around 1850, a combination of plantation owners, industrialists, and scientists set out to redefine sugar itself. Deploying the tools and rhetoric of science, they transformed not just how sugar was produced or traded but even how people thought about it. By changing sugar into a pure chemical object, these forces stripped power from workers and enabled—and obscured—new kinds of fraud, corruption, and monopoly.

Taking us to unexplored spaces in the world of sugar, from laboratories and docks to refineries and the halls of Congress, Dr. Singerman illuminates dark intersections of the histories of corruption, science, and capitalism.

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Maria Fedorova, "Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935" (Northern Illinois UP, 2025)

Thu, 09 Oct 2025 08:00:00 -0000

Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935 (Northern Illinois UP, 2025) examines the US and Soviet exchange of agricultural knowledge and technology during the interwar period.

Maria Fedorova challenges the perception of the Soviet Union as a passive recipient of American technology and expertise. She reveals the circular nature of this exchange through official government bureaus, amid anxious farmers in crowded auditoriums, in cramped cars across North Dakota and Montana, and by train over the once fertile steppes of the Volga.

Amid the post–World War I food insecurity, Soviet and American agricultural experts relied on transnational networks, bridging ideological differences. As Soviets traveled across the US agricultural regions and Americans plowed steppes in the southern Urals and the lower Volga, both groups believed that innovative solutions could be found beyond their own national borders. Soviets were avidly interested in American technology and American agricultural experts perceived the Soviet Union to be an ideal setting for experimenting with and refining modern farm systems and organizational practices. As Seeds of Exchange shows, agricultural modernization was not the exclusive domain of Western countries.

Guest: Maria Fedorova (she/her) is an Assistant Professor in the Department of Russian Studies at Macalester College. She received her PhD in history at the University of California, Santa Barbara. Her research focuses on the history of agriculture, food insecurity, US-Russia/Soviet relations, and transnational history.

Host: Jenna Pittman (she/her), a Ph.D. student in the Department of History at Duke University. She studies modern European history, political economy, and Germany from 1945-1990.

Scholars@Duke: https://scholars.duke.edu/pers...

Linktree: https://linktr.ee/jennapittman

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Susannah Fisher, "Sink Or Swim: How the World Needs to Adapt to a Changing Climate" (Bloomsbury, 2025)

Tue, 07 Oct 2025 08:00:00 -0000

The world needs to adapt to climate change – but how? What are the key problems and hard choices that lie ahead for the global community? Sink or Swim: How the world needs to adapt to a changing climate (Bloomsbury, 2025) by Dr. Susannah Fisher reveals all.
Heatwaves, wildfires, hurricanes and flooding caused by climate change are already impacting people and nature. Adaptation until now has been incremental with governments and institutions tinkering around the edges of current systems. This will not be enough.
Sink Or Swim: How the World Needs to Adapt to a Changing Climate (Bloomsbury, 2025) explores the hard choices that lie ahead concerning how people earn a living, the way governments manage relationships between countries, and how communities accommodate the movement of people. Should people be encouraged to move away from the coast? How can global food supplies be managed when parts of the world are hit by simultaneous droughts? How can conflict be handled when there isn't enough water?
Drawing on cutting edge research, interviews with experts, and practical examples from across the world, Dr. Fisher tells the story of the tough choices on adaptation that lie ahead, and looks at ways we can still have a liveable planet later in this century and beyond. Will we choose to sink or swim?

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Eric T. Jennings, "Vanilla: The History of an Extraordinary Bean" (Yale UP, 2025)

Thu, 02 Oct 2025 08:00:00 -0000

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. In Vanilla: The History of an Extraordinary Bean (Yale UP, 2025) Dr. Eric T. Jennings explains how the world’s only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.

In tracing vanilla’s rise, Dr. Jennings describes how in the 1840s an enslaved boy named Edmond Albius discovered a way to pollinate vanilla orchids with a toothpick or needle—an ingenious process that is still in use. This method transformed the vanilla sector by enabling the plant to be grown outside of its natural range. Dr. Jennings also looks at how the vanilla craze led to the search for now‑pervasive substitutes, and how a vanilla lobby has fought back. He further unravels how vanilla—the world’s most expensive crop and once considered its most refined fragrance—came to mean “bland.”

This tale of botany, production techniques, consumption habits, and colonial rivalry connects the Atlantic, Indian, and Pacific Oceans, revealing how vanilla has become a potent symbol of the modern global village.

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Devin Smart, "Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City" (Ohio UP, 2025)

Sun, 21 Sep 2025 08:00:00 -0000

Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City (Ohio UP, 2025) is an urban history that connects town and country. Devin Smart examines how labor migrants who left subsistence food systems in Kenya’s rural communities acquired their daily meals when they arrived in the Indian Ocean city of Mombasa, a place where cash mediated access to daily necessities. In their rural homes, people grew their own food and created mealtimes and cuisines that fit into the environments and workday routines of their agrarian societies. However, in the city, migrants earned cash that they converted into food through commercial exchange, developing foodways within the spatial dynamics of urban capitalism. Thus, Smart considers how working-class formation and urbanization, central themes of modern world history, changed East Africa’s food systems.

Smart explores how these processes transformed domestic labor within migrant households, as demographic change and daily life in a capitalist city shaped the gendered dynamics of food provisioning and cooking. He also examines how urban capitalism in Mombasa, as elsewhere in the world, drove the expansion of eateries for working-class consumers. It focuses especially on street-food vendors who kept their overhead and prices low by operating on sidewalks, in alleyways, and along other open spaces in makeshift structures, where they fried, boiled, and grilled the meals that sustained working-class people in Kenya’s port city.

The history of street food also provides insights on the political economy of colonial and decolonizing African cities. Despite the services and income provided by street food, Mombasa officials also regularly pursued “modernization” campaigns to remove such informal businesses from the city’s landscape, fining and arresting vendors and demolishing their structures. Preparing the Modern Meal reveals the contradictions of such urban political economies from the colonial period to the more recent neoliberal era.

Devin Smart is an assistant professor of history at West Virginia University, where he teaches courses in African, European, and global history. His most recent articles have appeared in the Journal of African History and International Labor and Working-Class History, and his current research projects examine Kenya’s commercial fisheries as well as the energy transition that occurred in twentieth-century East Africa. He has two additional book projects underway, both of which address the relationship between environmental and economic change. Working the Water: Fishing and Extractivism in Twentieth-Century Kenya examines commercial fisheries as a particular kind of extractive industry, considering how these aquatic economies changed the region's lake, river, and marine environments. Dr. Smart's third book project, A Refined World: Energy Transitions in Modern East Africa, explores how different forms of energy, such as wood, coal, and petroleum, shaped daily life, the region's environments, and the political economy of colonialism and decolonization. Dr. Smart has also published articles on the history of tourism and economic development in Kenya in the African Studies Review, and on the politics of racial conflict in late-colonial Mombasa in the Journal of Eastern African Studies.

You can learn more about Dr. Smart’s work here

Afua Baafi Quarshie is a Ph.D. candidate in history at the Johns Hopkins University. Her research focuses on mothering and childhood in Ghana.

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Stephen A. Harris, "50 Plants That Changed the World" (Bodleian Library, 2025)

Wed, 17 Sep 2025 08:00:00 -0000

Have you ever stopped to think about how your morning cappuccino came to be? From the coffee bush that yielded the beans, to the grass for the cattle – or perhaps the soya – that produced the milk, plants are an indispensable part of our everyday life.

Beginning with some of the earliest uses of plants, in 50 Plants that Changed the World (Bodleian, 2025) Dr. Stephen Harris takes us on an exciting journey through history, identifying fifty plants that have been key to the development of the western world, discussing trade, imperialism, politics, medicine, travel and chemistry along the way. There are plants here that have changed landscapes, fomented wars and fuelled slavery. Others have been the trigger for technological advances, expanded medical knowledge or simply made our lives more pleasant. Plants have provided paper and ink, chemicals that could kill or cure, vital sustenance and stimulants.

Some, such as barley, have been staples from earliest times; others, such as oil palm, are newcomers to western industry. We remain dependent on plants for our food, our fuel and our medicines. As the wide-ranging and engaging stories in this beautifully illustrated book demonstrate, their effects on our lives continue to be profound and often unpredictable.

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Jessica B. Harris, "Braided Heritage: Recipes and Stories on the Origin of American Cuisine" (Clarkson Potter, 2025)

Tue, 16 Sep 2025 08:00:00 -0000

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze. With recipes ranging from everyday meals to festive spreads, Braided Heritage: Recipes and Stories on the Origin of American Cuisine (Clarkson Potter, 2025) offers a new, in-depth, delicious look at American culinary history.

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Cup Overflowing: How Christians Should Think about Wine

Mon, 08 Sep 2025 08:00:00 -0000

“You prepare a table before me in the presence of my enemies. You anoint my head with oil; my cup overflows,” wrote King David in Psalm 23. The overflowing cup is the image that Gisela Kreglinger uses when talking about the abundance and extravagance of God’s provision for His children.

Gisela Kreglinger is the daughter of winemakers and grew up on a vineyard and winery in Franconia, Germany, where her family has been crafting wine for many generations. She has a couple of master’s degrees in biblical studies from Regent College and a PhD in historical theology from the University of St. Andrews.

She has written three books—Cup Overflowing, The Spirituality of Wine, The Soul of Wine—

and most recently she is the co-author of a Bible Study Series called Wine in the Word which is the topic of our discussion today. She’s a Lutheran scholar but I think this is a topic where we Catholics agree with her 100%.

Gisela Kreglinger’s website, The Spirituality of Wine
Wine in the Word Bible Study website.
Wine in the Word Episode 1 on YouTube.
Books by Gisela Kreglinger

An episode of Almost Good Catholics about the film Babette’s Feast which we also talked about in this episode:

Sr. Maria Catherine, OP on Almost Good Catholics, episode 55: You Set a Table Before Me: The Teenage Witch who Became a Dominican Sister.

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Brian Duff, "Restaurant" (Bloomsbury, 2025)

Sat, 06 Sep 2025 08:00:00 -0000

In the last few decades, restaurants and food culture have achieved extraordinary cultural presence. Chefs are heroes and thought leaders, well-executed entrées go viral, dining out has become theater, plating has become art and ubiquitous Instagram content. But in recent years restaurants have faced crisis upon crisis.

Restaurant (Bloomsbury, 2025) by Dr. Brian Duff, part of the Object Lessons series, takes a deep dive into the drives, desires, and anxieties we bring to dining out at this time of uncertainty. It explores the meaning we find in good food and warm hospitality. It shows why the restaurant offers unique opportunities to change the quality of our engagement with others and to create shared meaning across the table.

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Tom Wooldridge, "Eating Disorders: A Contemporary Introduction" (Routledge, 2022)

Fri, 05 Sep 2025 08:00:00 -0000

Eating Disorders: A Contemporary Introduction (Routledge, 2022) presents an accessible introduction to the conceptualization and treatment of eating disorders from a psychoanalytic perspective.

Each of the chapters offers a different perspective on these difficult-to-treat conditions and taken together, illustrate the breadth and depth that psychoanalytic thinking can offer both seasoned clinicians as well as those just beginning to explore the field. Different aspects of how psychoanalytic theory and practice can engage with eating disorders are addressed, including mobilizing its nuanced developmental theories to illustrate the difficulties these patients have with putting feelings into words, the loathing that they feel towards their bodies, the disharmonies they experience in the link between body and mind, and even the ways that they engage with online Internet forums.

This is an accessible read for clinicians at the start of their career and will also be a useful, novel take on the subject for experienced practitioners.

Tom Wooldridge, PsyD, ABPP, CEDS-S is Chair in the Department of Psychology at Golden Gate University as well as a psychoanalyst and board-certified, licensed psychologist. He has published numerous journal articles and book chapters on topics such as eating disorders, masculinity, technology, and psychoanalytic treatment. His first book, Understanding Anorexia Nervosa in Males, was published by Routledge in 2016 and has been praised as “groundbreaking” and a “milestone publication in our field.” His second book, Psychoanalytic Treatment of Eating Disorders: When Words Fail and Bodies Speak, an edited volume in the Relational Perspectives Book Series, was published by Routledge in 2018, and has also been well reviewed. In addition, Dr. Wooldridge has been interviewed by numerous media publications including Newsweek, Slate, WebMD, and others for his work. He is on the Scientific Advisory Council of the National Eating Disorders Association, Faculty at the Psychoanalytic Institute of Northern California (PINC) and the Northern California Society for Psychoanalytic Psychology (NCSPP), an Assistant Clinical Professor at UCSF’s Medical School, and has a private practice in Berkeley, CA.

Helena Vissing, PsyD, SEP, PMH-C is a Licensed Psychologist practicing in California. She is associate professor at California Institute of Integral Studies. She can be reached at contact@helenavissing.com. She is the author of Somatic Maternal Healing: Psychodynamic and Somatic Treatment of Trauma in the Perinatal Period.

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Anders M. Greene-Crow, "Austerity Measures: The Poetics of Food Insecurity in Early Modern English Literature" (U Pennsylvania Press, 2025)

Wed, 27 Aug 2025 08:00:00 -0000

My guest today is Anders M. Greene-Crow. Anders teaches at the Woods College of Advancing Studies and is a former Professor of English at Boston College. More recently, Anders has been preparing for the New York state bar exam, while also co-hosting the podcast “Say Podcast and Die!,” about R.L. Stine’s book series, Goosebumps. Today, we are discussing Anders’s first book, Austerity Measures: The Poetics of Food Insecurity in Early Modern English Literature (U of Pennsylvania Press, 2025).

Austerity Measures is a brilliant intervention in how we read early modern poetry. Crow looks at a range of lyric poets and writers in the sixteenth and seventeenth centuries, including Thomas Tusser, George Herbert, Robert Herrick, Anne Bradstreet, and Thomas Tryon. Austerity Measures argues that early modern poets used literary form to model solutions addressed to pressing concerns about food insecurity and food ethics.

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Every Purchase Matters: How Fair Trade Farmers, Companies, and Consumers are Changing the World

Tue, 12 Aug 2025 08:00:00 -0000

We all have the power to change the world through the products we buy. This simple premise has driven the growth of the conscious consumer movement for decades. Indeed, what started with a handful of niche sustainability brands has exploded into the mainstream with labels like Organic, Non-GMO, and Fair Trade Certified now adorning products in major retailers across the country. Yet the true promise of ethical sourcing and conscious consumerism has not been fully realized. Paul Rice has dedicated his career to helping consumers and businesses embrace the power they have to protect the environment and improve the lives of farmers and workers on the far side of our global supply chains.
In Every Purchase Matters, Mr. Rice reveals the untold story of the Fair Trade movement and its significance for us all. Calling on the close relationships he cultivated over the last forty years with the pioneers of ethical sourcing—CEOs, activists, grassroots farmer leaders, and consumer advocates—Mr. Rice gives voice to the visionaries and practitioners who are making sustainable business the new normal. These protagonists share successes and failures, lessons learned, and their extraordinary impact in communities around the world. Their stories illuminate how sustainability is good not only for people and planet but also for business.

Our guest is: Paul Rice, who is the founder of Fair Trade USA and a pioneering figure in the conscious capitalism movement. He is the author of the national bestseller Every Purchase Matters.

Audio content correction: Dr. Gessler incorrectly stated that Mr. Rice worked in South America. He worked in Central America.

Our host is: Dr. Christina Gessler, who is the producer of the Academic Life podcast, and the author of the show’s Substack newsletter. She is a developmental editor and writing coach for humanities scholars at all stages of their careers.

Playlist for listeners:

Welcome to Academic Life, the podcast for your academic journey—and beyond! Join us again to learn from more experts inside and outside the academy, and around the world. Missed any of the 275+ Academic Life episodes? Find them here.

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Preserving Traditional Rice and Rice Culture in the Philippines

Tue, 05 Aug 2025 08:00:00 -0000

In the Philippines, rice serves as a fundamental component of the diet, typically accompanying most meals as either white or brown rice. It is also a key ingredient in various snacks and desserts. Consequently, the Philippines ranks among the top countries globally in rice per capita consumption, alongside nations like China and India. However, the majority of rice produced are modern varieties, which are intended for mass consumption, and differs from traditional varieties. In this episode of the Nordic Asia Podcast, Julie Yu-Wen Chen, a Professor of Chinese Studies at the University of Helsinki, engages in a discussion with Floper Gershwin Manuel about traditional rice in the Philippines and the initiatives aimed at its preservation.

Floper Gershwin Manuel is currently a PhD student at Thammasat University in Bangkok, Thailand taking up PhD in Sociology and Anthropology. His research interests include heritage and museum studies, rural and agricultural communities, cultural mapping, and gender and youth in agriculture and heritage work. Floper is also a Faculty at the Department of Social Sciences in Central Luzon State University (CLSU) in Nueva Ecija, Philippines. He has served as Head for the university’s Center for Central Luzon Studies, which also manages the CLSU Agricultural Museum. Prior to working at CLSU, Floper has worked at the Philippine Rice Research Institute, where he worked on projects related to the Rice Science Museum and other studies related to rice and culture.

Julie Yu-Wen Chen is Professor of Chinese Studies and Asian studies coordinator at the Department of Cultures at the University of Helsinki (Finland). Chen is one of the Editors of the highly-ranked Journal of Chinese Political Science. Formerly, she was Editor-in-Chief of Asian Ethnicity.

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Yuki Kato, "Gardens of Hope: Cultivating Food and the Future in a Post-Disaster City" (NYU Press, 2025)

Thu, 31 Jul 2025 08:00:00 -0000

Gardens are often spaces of hope, expected to solve many problems in a city including food insecurity and climate resilience. In fact, there has been a historical trend of urban gardening gaining popularity during times of crisis. Gardens of Hope is the story of urban gardening in New Orleans in the decade after Hurricane Katrina and Hurricane Rita. Yuki Kato highlights the impact urban gardens have on communities after disasters and the efforts of well-intended individuals envisioning alternative futures in the form of urban farming.

Drawing on repeated interviews with residents who began cultivation projects in New Orleans between 2005 and 2015, Kato explains how good intentions and grit were not enough to implement or sustain urban gardeners’ visions for the post-disaster city’s future. Coining the term “prefigurative urbanism,” Kato illustrates how individuals tried to realize alternative ways of living and working in the city through pragmatism and innovation. Gardens of Hope asks key questions about what inspires and enables individuals to pursue prefigurative urbanism and about the potential and limitations of this form of civic engagement to bring about short- and long-term changes in cities undergoing transformation, from gentrification, post-pandemic recovery, to climate change.

Yuki Kato is Associate Professor at the Department of Sociology at Georgetown University. She is an urban sociologist whose research interests intersect the subfields of social stratification, food and environment justice, culture and consumption, and symbolic interaction. She is the co-editor of A Recipe for Gentrification: Food, Power, and Resistance in the City (NYU Press, 2020).

Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, development studies, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here.

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Kelly A. Spring, "SPAM: A Global History" (Reaktion, 2025)

Wed, 16 Jul 2025 08:00:00 -0000

The year 2025 marks the 80th anniversary of the end of the Second World War, a conflict that solidified SPAM’s place in global food culture. Created by Hormel Foods in 1937 to utilize surplus pork shoulder during the Great Depression, SPAM became an essential resource during the Second World War, and helped shape perceptions of American culture. SPAM: A Global History (Reaktion, 2025) by Dr. Kelly Spring explores SPAM’s complex history, from its inception to its resurgence during the COVID-19 pandemic, highlighting its enduring legacy in places like Hawaii, Guam, the Philippines, Okinawa and South Korea. It demonstrates how SPAM, a long-lasting and valuable protein, played a crucial role during wartime and continues to influence dietary practices worldwide.

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John Nott, "Between Feast Famine: Food, Health, and the History of Ghana's Long Twentieth Century" (UCL Press, 2025)

Mon, 14 Jul 2025 08:00:00 -0000

Ghana’s twentieth century was one of dramatic political, economic, and environmental change. Sparked initially by the impositions of colonial rule, these transformations had significant, if rarely uniform, repercussions for the determinants of good and bad nutrition. All across this new and uneven polity, food production, domestic reproduction, gender relations, and food cultures underwent radical and rapid change. This volatile national history was matched only by the scientific instability of nutritional medicine during these same years.

Moving between the dry Northern savannah, the mineral-rich and food-secure Southern rainforest, and the youthful, ever-expanding cities, John Nott's Between Feast and Famine: Food, Health, and the History of Ghana’s Long Twentieth-Century (UCL Press, 2025) is a comparative history of nutrition in Ghana since the end of the nineteenth century. At the heart of this story is an analysis of how an uneven capitalist transformation variously affected the lives of women and children. It traces the change from sporadic periods of hunger in the nineteenth and early twentieth centuries, through epidemics of childhood malnutrition during the twentieth century, and into emergent epidemics of diet-related non-communicable disease in the twenty-first century. Employing a novel, critical approach to historical epidemiology, Nott argues that detailing the co-production of science and its subjects in the past is essential for understanding and improving health in the present.

John Nott is a Research Fellow in Science, Technology and Innovation Studies at the University of Edinburgh. His research interests sit primarily across the history of medicine and economic history, with a particular focus on colonial and postcolonial contexts. He also has complementary interests in medical anthropology and STS, and is currently a Research Fellow on Lukas Engelmann's ERC-funded project, "The Epidemiological Revolution: A History of Epidemiological Reasoning in the Twentieth Century." Amongst other things, he is working on a monograph detailing the economic and medical history of surveillance in Anglophone Africa. Dr. Nott is also the Principal Investigator of a collaborative British Academy-funded project, "Population Health in Practice: Towards a Comparative Historical Ethnography of the Demographic Health Survey," which explores the history and contemporary production of epidemiological and demographic data in Ghana, Tanzania, and Malawi.

Dr. Nott was trained at the University of Leeds, where his PhD focused on the history of nutrition and nutritional medicine in Ghana since the end of the nineteenth century. Immediately before coming to Edinburgh, he was a fellow at the Merian Institute for Advanced Studies in Africa (MIASA) at the University of Ghana. Before this, Dr. Nott was based at Maastricht University as a Research Fellow on Anna Harris' ERC-funded project, “Making Clinical Sense: a Historical-Ethnographic Study of the Technologies Used in Medical Education. The edited collection, “Making Sense of Medicine: Material Culture and the Reproduction of Medical Knowledge,” recently won the Amsterdamska Award by the European Association for the Study of Science & Technology (EASST).

You can learn more about his work here.

Afua Baafi Quarshie is a Ph.D. candidate in history at the Johns Hopkins University. Her research focuses on mothering and childhood in post-independence Ghana.

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Michael Grunwald, "We Are Eating the Earth: The Race to Fix Our Food System and Save Our Climate" (Simon & Schuster, 2025)

Sat, 28 Jun 2025 08:00:00 -0000

Michael Grunwald is a well renown journalist, who over the last thirty years has focused on public policy and national politics, with the last fifteen years having him zeroing in or climate-related issues. His current book, which he wrote this after six years of research. It was a passionate journey to understand, not to advocate for any position.

Because of his reporting for such publications as the Boston Globe, the Washington Post and Politico magazine, Michael won the George Polk Award for national reporting and the Worth Bingham Prize for investigative reporting, as well as being honored with many other journalism honors.

This is Michael’s third book, and like the previous two, his journalistic research and writing states the major challenges to the feeding the world’s population, but also provides a visionary path forward.

This book not only delves into agriculture practices and consumers’ choices about food, but the focus is on the immense climate impact from poor land land-use decisions.

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Michelle Phillipov, "Digital Food TV: The Cultural Place of Food in a Digital Era (Routledge, 2023)

Tue, 24 Jun 2025 08:00:00 -0000

Michelle Phillipov's Digital Food TV: The Cultural Place of Food in a Digital Era (Routledge, 2023) explores the new theoretical and political questions raised by food TV’s digital transformation.

Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and food media, in a digital era. With case studies of new and rerun television and emerging online genres, Digital Food TV considers what food television means at the current moment—a time when on-screen digital content is rapidly proliferating and televisual platforms and technologies are undergoing significant change.

This book will appeal to students and scholars of food studies, television studies, and digital media studies.

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Matthew Allen, "Drink and Democracy: Alcohol and the Political Imaginary in Colonial Australia" (McGill-Queen's UP, 2025)

Mon, 23 Jun 2025 08:00:00 -0000

The nineteenth-century spread of democracy in Britain and its colonies coincided with an increase in alcohol consumption and in celebratory public dinners with rounds of toasts. British colonists raised their glasses to salute the Crown in rituals that asserted fraternal equality and political authority. Yet these ceremonies were reserved for gentlemen, leaving others – notably women and Indigenous people – on the political margins.

Drink and Democracy: Alcohol and the Political Imaginary in Colonial Australia (McGill-Queen's University Press, 2025) by Dr. Matthew Allen traces the development of democratic ideas in New South Wales through the history of public drinking and temperance. As the colony transformed from a convict autocracy to a liberal democracy, Dr. Allen argues, public drinking practices shaped the character of the emerging political order. The ritual of toasting was a symbolic display of restraint – drunkenness without loss of self-control – that embodied the claim to citizenship of white male settlers. Yet the performative sobriety of the temperance movement was also democratic, a display of respectability that politicized its supporters around a rival vision of responsible citizenship. Drink was a way to police the limits of the political realm. The stigma of female drunkenness worked to exclude women from the public sphere, while perceptions of heavy drinking among Aboriginal people cast them as lacking self-control and hence unworthy of political rights.

Drink and Democracy reveals that long before the introduction of the franchise, colonists in Australia imagined themselves as citizens. Yet even as democracy expanded, drink marked its limits.

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Kathryn L. Beasley, "The Proof Is in the Dough: Rural Southern Women, Extension, and Making Money" (University of Georgia Press, 2025)

Sun, 22 Jun 2025 08:00:00 -0000

The Proof Is in the Dough: Rural Southern Women, Extension, and Making Money (University of Georgia Press, 2025) examines how rural white and African American women in Alabama and Florida used the Cooperative Extension Service's home demonstration programming between 1914 and 1929 as a means to earn extra income. Kathryn L. Beasley explores an area of rural women's history that has not been closely examined--that is, how rural American women involved with home demonstration used the skills they learned as a way to better themselves economically. Furthermore, Beasley traces how this extra income allowed these women to shape their own producing and consuming habits. While most home demonstration programming during the Progressive Era and 1920s focused on ways to save money--among other objectives--rural women in Alabama and Florida used different strategies to earn more money and gain some economic independence. Beasley's research shows how Alabama and Florida's rural women exercised their own determination and resourcefulness to create ways to economically sustain themselves by using food, tangible items, handicrafts, small businesses, and more to their advantage. However, while there were similarities in how these rural women earned extra money, the states in which they lived differed in important agricultural ways. Florida offered a wider variety of growing and environmental seasons and, as a result, a larger diversity of crops. By taking a comparative approach--both Florida versus Alabama and Black versus white--Beasley details the unique and innovative ways that rural southern women applied their considerable agricultural and domestic skills to improve their lives and the lives of their families. In so doing, she also reveals how disposable income helped establish ideas of empowerment and financial independence in the years before the economic struggles of the 1930s.

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L. Sasha Gora, "Culinary Claims: Indigenous Restaurant Politics in Canada" (University of Toronto Press, 2025)

Mon, 16 Jun 2025 08:00:00 -0000

Culinary Claims: Indigenous Restaurant Politics in Canada (University of Toronto Press, 2025) by Dr. L. Sasha Gora explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty.

Dr. Gora chronicles the rise of Indigenous restaurants and their influence on Canadian food culture, engaging with questions about how shifts in appetite reflect broader shifts in imaginations of local environments and identities. Drawing on a diverse range of sources – from recipes and menus to artworks and television shows – the book discusses both historical and contemporary representations of Indigenous foodways and how they are changing amid the relocalization of food systems.

Culinary Claims tells a new story of settler colonialism and Indigenous resistance, emphasizing the critical role that restaurants play in Canada’s cultural landscape. It investigates how food shapes our understanding of place and the politics that underpin this relationship. Ultimately, the book asks, What insights can historians gain from restaurants – and their legacies – as reflections of Indigenous and settler negotiations over cultural claims to land?

Culinary Claims presents a comprehensive history of Indigenous restaurants in Canada, highlighting their significant role in the evolution of Canadian food culture.

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Barry W. Enderwick, "Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread" (Harvard Common Press, 2024)

Sun, 15 Jun 2025 08:00:00 -0000

Barry Enderwick has been making, eating, and sharing historical sandwiches for years on social media @sandwichesofhistory and recently in live shows.

In Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread (Harvard Common Press, 2024) he painstakingly recreates dozens of recipes, staying faithful to the original sandwiches while also providing guidance on how to make each more amenable to a contemporary palate.

The recipes provide a window into the kinds of sandwiches that were common in prior eras and also highlight some of the ways that ingredients and techniques have changed. Ingredients like nasturtium leaves, watercress, and sardines may be surprising now but were common in the past. Other combinations speak to the new found prosperity and international interests of the post World War II years.

Above all, Barry's good humor and respect for both the sandwiches and the sandwich eaters make this book a compelling exploration of changing tastes and circumstances. Although some of the combinations are surprising or even downright baffling, the book provides the context to make sense of the past.

As just one example, the Toast Sandwich - yes, that's a piece of toast between two buttered pieces of untoasted bread -- was for people on restricted diets to provide some texture and taste to an otherwise bland eating experience.

This peek into the humble sandwich becomes a highly personal culinary experience deeply rooted in curiosity about the past and the enjoyment of a good meal today.

Author recommended reading:

The Apprentice: My Life in the Kitchen by Jacques Pépin

Hosted by Meghan Cochran

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Laura Lee Flanagan, "Hardcore Vegetarian: Welcome to the Vegedome!" (Process Media, 2025)

Fri, 30 May 2025 08:00:00 -0000

Laura Lee Flanagan's Hardcore Vegetaria n (Feral House, 2025) is a celebration of food and love for everyone! Hardcore Vegetarian is a journey into vegetarianism led by someone who fell into it inadvertently and is happily still learning as she goes. As a passionate home cook, Flanagan became what she describes as a "lazy vegetarian" while figuring out how to cook for herself and her vegetarian husband, musician Harley Flanagan. It is a narrative guide for the vegetarian-curious, for home cooks who want to explore vegetarianism and introduce plant-based recipes into their households. It explores the meaning of food in our lives, how we interact with it, and how our relationship to it evolves as over time. Included are short personal accounts, as Flanagan engages readers as she gently and humorously shares her own learning curve, along with road-tested, beloved, and delicious recipes. Hardcore Vegetarian brings readers along for the successes and sometimes failures as Flanagan overhauls her kitchen and recipes from meaty to beety. She shares tips and insights from the people who taught her how to cook for the people she loves. Hardcore Vegetarian is organized into easily digestible sections that cover every meal and includes a guide to vegetarian pantry essentials. As she writes, "Food is a primordial expression of love," and there is nothing more Hardcore than love.

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Andrew Ofstehage, "Welcome to Soylandia: Transnational Farmers in the Brazilian Cerrado" (Cornell UP, 2025)

Mon, 19 May 2025 08:00:00 -0000

Following a group of US Midwest farmers who purchased tracts of land in the tropical savanna of eastern Brazil, Welcome to Soylandia: Transnational Farmers in the Brazilian Cerrado (Cornell University Press, 2025) by Dr. Andrew Ofstehage investigates industrial farming in the modern developing world. Seeking adventure and profit, the transplanted farmers created what Dr. Ofstehage calls "flexible farms" that have severed connections with the basic units of agriculture: land, plants, and labor. But while the transnational farmers have destroyed these relationships, they cannot simply do as they please. Regardless of their nationality, race, and capital, they must contend with pests, workers, the Brazilian state, and the land itself.

Welcome to Soylandia explores the frictions that define the new relationships of flexible farming—a paradigm that Dr. Ofstehage shows is ready to be reproduced elsewhere in Brazil and exported to the rest of the globe, including the United States. Through this compelling ethnography, Dr. Ofstehage takes readers on a tour of Soylandia and the new world of industrial agriculture, globalized markets, international development, and environmental change that it heralds.

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Carrie Helms Tippen, "Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks" (UP of Mississippi, 2025)

Fri, 16 May 2025 08:00:00 -0000

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs.

In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation.

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Annalisa Marzano, "Plants, Politics and Empire in Ancient Rome" (Cambridge UP. 2022)

Mon, 28 Apr 2025 08:00:00 -0000

Plants, Politics and Empire in Ancient Rome (Cambridge University Press, 2022) by Dr. Annalisa Marzano investigates the cultural and political dimension of Roman arboriculture and the associated movement of plants from one corner of the empire to the other. It uses the convergent perspectives offered by textual and archaeological sources to sketch a picture of large-scale arboriculture as a phenomenon primarily driven by elite activity and imperialism. Arboriculture had a clear cultural role in the Roman world: it was used to construct the public persona of many elite Romans, with the introduction of new plants from far away regions or the development of new cultivars contributing to the elite competitive display. Exotic plants from conquered regions were also displayed as trophies in military triumphs, making plants an element of the language of imperialism. Dr. Marzano argues that the Augustan era was a key moment for the development of arboriculture and identifies colonists and soldiers as important agents contributing to plant dispersal and diversity.

Let's face it, most of the popular podcasts out there aredumb. NBN features scholars (like you!), providing an enriching alternative tostudents. We partner with presses like Oxford, Princeton, and Cambridge to makeacademic research accessible to all. Please consider sharing the New BooksNetwork with your students. Download this poster here to spread the word.

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Fernando Collantes, "Milk in Spain and the History of Diet Change: The Political Economy of Dairy Consumption Since 1950" (Bloomsbury, 2024)

Sun, 27 Apr 2025 08:00:00 -0000

In barely three generations the Spanish diet has changed beyond recognition. The traditional concerns around nutritional health and scarcity have been mostly left behind, but they have given way to new problems linked to excess. In Milk in Spain and the History of Diet Change: The Political Economy of Dairy Consumption since 1950 (Bloomsbury, 2024) Dr. Fernando Collantes shows how the dairy industry has been central to this societal shift. From widespread calcium deficiency in the 1950s to the more recent, and controversial, turn to highly processed foods, it provides a recent history of diet change in Spain. Probing the reasons behind why this shift has occurred, and how, it shows that when it comes to food society, politics, economics and the law are intrinsically linked.
Taking the reader beyond the world of food, Milk in Spain and the History of Diet Change combines qualitative and quantitative methods to position diet change within the broader debate on consumer society and 'the good life'. Contrasting two models of food consumption, it shows that unless public policy takes the challenge of affluence seriously, the food system can become an obstacle to a better society.

Let's face it, most of the popular podcasts out there are dumb. NBN features scholars (like you!), providing an enriching alternative to students. We partner with presses like Oxford, Princeton, and Cambridge to make academic research accessible to all. Please consider sharing the New Books Network with your students. Download this poster here to spread the word.

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Enrique C. Ochoa, "México Between Feast and Famine: Food, Corporate Power, and Inequality" (U Arizona Press, 2025)

Sun, 20 Apr 2025 08:00:00 -0000

As the birthplace of maize and a celebrated culinary destination, Mexico stands at the crossroads of gastronomic richness and stark social disparities. In México Between Feast and Famine: Food, Corporate Power, and Inequality (University of Arizona Press, 2025), Dr. Enrique C. Ochoa unveils the historical and contemporary forces behind Mexico’s polarized food systems.

México Between Feast and Famine provides one of the first comprehensive analyses of Mexico’s food systems and how they reflect the contradictions and inequalities at the heart of Mexico. Ochoa examines the historical roots and contemporary manifestations of neoliberal policies that have reshaped food production, distribution, and consumption in Mexico. Dr. Ochoa analyzes the histories of Mexico’s mega food companies, including GRUMA, Bimbo, Oxxo, Aurrera/Walmex, and reveals how corporations have captured the food system at the same time that diet-related diseases have soared. The author not only examines the economic and political dimensions of food production but also interrogates the social and cultural impacts.

As debates around food sovereignty, globalization, and sustainable development intensify globally, México Between Feast and Famine provides a timely analysis that counters conventional narratives about Mexican cuisine. Even as it looks back, this work looks to the future, where more equitable and sustainable food systems prioritize social justice and community well-being.

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Jennifer Clapp, "Titans of Industrial Agriculture: How a Few Giant Corporations Came to Dominate the Farm Sector and Why It Matters" (MIT Press, 2025)

Sat, 19 Apr 2025 08:00:00 -0000

Every year, hundreds of billions of dollars' worth of farm machinery, fertilizer, seeds, and pesticides are sold to farmers around the world. Although agricultural inputs are a huge sector of the global economy, the lion's share of that market is controlled by a relatively small number of very large transnational corporations. The high degree of concentration among these agribusiness titans is striking, considering that just a few hundred years ago agricultural inputs were not even marketed goods. In Titans of Industrial Agriculture: How a Few Giant Corporations Came to Dominate the Farm Sector and Why It Matters (MIT Press, 2025), Dr. Jennifer Clapp explains how we got from there to here, outlining the forces that enabled this extreme concentration of power and the entrenchment of industrial agriculture.

Clapp reveals that the firms that rose to the top of these sectors benefited from distinct market, technology, and policy advantages dating back a century or more that enabled them to expand their businesses through mergers and acquisitions that made them even bigger and more powerful. These dynamics matter because the firms at the top have long shaped industrial farming practices that, in turn, have generated enormous social, ecological, and health impacts on the planet and the future of food systems. Beyond analyzing how these problems have arisen and manifested, the book examines recent efforts to address corporate power and dominance in food systems and assesses the prospects for change.

Among the first works to examine deep roots of corporate power in agriculture, Titans of Industrial Agriculture helps illuminate just how corporate actors have encouraged the “lock-in” of industrial agriculture, despite all its known social and ecological costs.

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Christof Lammer, "Performing State Boundaries: Food Networks, Democratic Bureaucracy and China" (Berghahn, 2024)

Fri, 18 Apr 2025 08:00:00 -0000

On the podcast today I am joined by Christof Lammer, a social anthropologist based at the University of Klagenfurt and inherit fellow at Humboldt University of Berlin. Christof is joining me to talk about his new book, Performing State Boundaries: Food Networks, Democratic Bureaucracy and China published in Open Access by Berghahn Books in 2024.

The book delves into intricate political processes in an eco-village in Sichuan, revealing the multiple ways in which the boundary between state and non-state is performed. It shows how, in these performances, competing images of the Chinese state’s authoritarian, socialist and cultural otherness are mobilized to shape social policy and the transition to ecological agriculture in unexpected ways. Scholars working on China or the anthropology of the state more generally will find the book eye-opening, with its rich theoretical discussions and deep analytical insights, all based on fine-grained ethnography.

Performing State Boundaries: Food Networks, Democratic Bureaucracy and China is Open Access and available to download free on the Berghahn Books website.

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Will Potter, "Little Red Barns: Hiding the Truth, from Farm to Fable" (City Lights Books, 2025)

Sun, 06 Apr 2025 08:00:00 -0000

Little Red Barns: Hiding the Truth, from Farm to Fable (City Lights Books, 2025) is a groundbreaking investigation of factory farms and the unprecedented measures being taken to hide their impact -- on animals, public health, and the environment -- from the public.

Hiding behind the little red barns that dot the landscape of rural America and decorate so many of the animal-based products we consume is a dangerous truth and a very real threat.

Little Red Barns is the record of a harrowing journey that took investigative journalist Will Potter from factory farms to international climate summits, from congressional hearings to neo-Nazi fascist groups.

As Potter uncovers the frightening truth about animal agriculture's role in accelerating climate collapse, he shows how the authoritarian measures being taken to maintain control over this key aspect of the global food supply chain are directly linked to the proliferation and empowerment of far-right militias.

Writing in an engaging, personal style, he invites his reader to accompany him on the journey as he confronts a maelstrom of disturbing information, asking searching questions along the way about the role of a journalist and the impact of "bearing witness" in a world where we're bombarded with images, real and faked.

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Nathalie Cooke, "Tastes and Traditions: A Journey Through Menu History" (Reaktion, 2025)

Thu, 03 Apr 2025 08:00:00 -0000

Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History (Reaktion, 2025) by Nathalie Cooke provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.

This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s episodes on New Books with Miranda Melcher, wherever you get your podcasts.

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Sarah Ahn and Nam Soon Ahn, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes" (America's Test Kitchen, 2025)

Tue, 01 Apr 2025 08:00:00 -0000

When America’s Test Kitchen social media manager Sarah Ahn started her website Ahnest Kitchen to showcase her mother’s cooking via real-time videos of their home life, her work resonated with millions on Instagram and TikTok. Ahn’s experience living at home with her immigrant parents, reconnecting to her heritage, experiencing her mom’s love through her cooking, and the recipes that reflect the heart of Korean cuisine had a deep impact on her followers.

Sarah's online videos, showcasing her mother's authentic Korean cooking, resonated with millions, offering a glimpse into her heritage and the love embedded in each dish. Now, in Umma, Sarah and her mother, Nam Soon, share over 100 approachable recipes, from simple banchan and savory soups to comforting rice and noodle dishes, kimchi, street food, and desserts. Each recipe is accompanied by a personal story, weaving together memories of growing up in Southern California with the rich culinary history of Korea.

Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes stands out for its unique blend of rigorously tested recipes and intimate, candid storytelling. It's a testament to the idea that every step in cooking is an expression of love.

Sarah Ahn joins New Books Network to discuss her deeply personal journey in writing the book. Hear her talk about her relationship with her parents, her mother's dedication to creating delicious meals, and her own path to embracing and sharing her love for Korean cuisine. This interview offers a fascinating look behind the scenes of this extraordinary cookbook and the cultural connection it celebrates.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Amy Cox Hall, "The Taste of Nostalgia: Women, Race, and Culinary Longing in Peru" (U Texas Press, 2025)

Fri, 21 Mar 2025 08:00:00 -0000

From the late 1940s to the mid 1960s, Peru’s rapid industrialization and anti-communist authoritarianism coincided with the rise of mass-produced cookbooks, the first televised cooking shows, glossy lifestyle magazines, and imported domestic appliances and foodstuffs. Amy Cox Hall’s The Taste of Nostalgia (U Texas Press, 2025) uses taste as a thematic and analytic thread to examine the ways that women, race, and the kitchen were foundational to Peruvian longings for modernity, both during the Cold War and today.

Drawing on interviews, personal stories, media images, and archival and ethnographic research, Cox Hall considers how elite, European-descended women and the urban home were central to Peru’s modernizing project and finds that all women who labored within the deeply racialized and gendered world of food helped set the stage for a Peruvian food nationalism that is now global in the twenty-first century. Cox Hall skillfully connects how the sometimes-unsavory tastes of the past are served again in today’s profitable and pervasive gastronostalgia that helps sell Peru and its cuisine both at home and abroad.

Dr. Amy Cox Hall is Associate Dean of the Bard Prison Initiative at Bard College, and a writer and cultural anthropologist who specializes in Peru and the U.S. with research focused on science, race, photography, national heritage, and most recently, food. She is the author of Framing a Lost City: Science, Photography and the Making of Machu Picchu (published by University of Texas Press in 2017),editor of The Camera as Actor: Photography and the Embodiment of Technology (published by Routledge in 2020), and A Taste of Nostalgia: Women, Race, and Culinary Longing in Peru (published by UT Press in 2024).

Dr. Scott Catey is CEO of The Catey Group, LLC. and Executive Publisher of Rising Justice Publishing, a full-service multimedia publishing enterprise. Visit https://scottcatey.com/ for more information.

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Brendan A. Galipeau, "Crafting a Tibetan Terroir: Winemaking in Shangri-La" (U Washington Press, 2025)

Thu, 06 Mar 2025 09:00:00 -0000

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods.

From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities.

Brendan A. Galipeau is a Lecturer in Binghamton University’s Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan.

Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here.

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Alcohol

Mon, 03 Mar 2025 09:00:00 -0000

In this episode of High Theory, Nina Studer tells us about alcohol. The restrictions and prohibitions, medical and moral discourses surrounding alcohol reveal a great deal about a given society in a particular historical moment. Nina uses alcohol as a lens to analyze the history of French colonization in North Africa. Who consumed alcohol, in what places, how much, and what kinds, what was viewed as healthy and what was viewed as dangerous, even criminal, can help us approach larger questions of gender, class, and nation.

If you want to learn more, check out her new book, Hour of Absinthe: A Cultural History of France's Most Notorious Drink (McGill-Queens University Press, 2024). The book explores how the mythologizing of one distilled alcohol led to the creation and fabrication of a vast modern folklore. Mystique and moralizing both arose from the spirit’s relationship with empire. Some claim that French soldiers were given daily absinthe rations during France’s military conquest of Algeria to protect them against heat, diseases, and contaminated water. In fact, the overenthusiastic adoption of the drink by these soldiers, and subsequently by French settlers, was perceived as a threat to France’s colonial ambitions - an anxiety that migrated into French medicine. At the height of its popularity in the late nineteenth century, absinthe reigned in the bars, cafés, and restaurants of France and its colonial empire. Yet by the time it was banned in 1915, the famous green fairy had become the green peril, feared for its connection with declining birth rates and its apparent capacity to induce degeneration, madness, and murderous rage in its consumers.

Dr. Nina Studer is a historian working on the 19th and 20th century history of French colonies in North Africa and the Middle East. Her work focuses on the history of drinks, in particular tea, coffee, Fanta/Coca-Cola, Orangina, wine and absinthe. Her doctorate, published as

The Hidden Patients: North African Women in French Colonial Psychiatry (Böhlau, 2015) is available via Open Access. Currently she works as an associate researcher at the Institut Éthique Histoire Humanités at the University of Geneva, part of Dr. Francesca Arena’s team looking into the medical history of wet dreams between the 18th and the 20th century. The SNSF-project has the title: “Nuits polluantes: masculinité et médecine en Suisse et en France (XVIII – XX siècles)”.

The image for this episode is an advertisement for the Algerian wine "Sénéclauze" from 1933, from the personal collection of Nina S. Studer. Many thanks to Nina for sharing it with us.

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Alexander Smalls and Nina Oduro, "The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa" (Phaidon Press, 2024)

Fri, 28 Feb 2025 09:00:00 -0000

The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa (Phaidon Press, 2024) is an elegant collection of 120 home cooking recipes from Africa’s most exciting culinary voices today. Extensively researched and thoughtfully curated by James Beard Award winning chef, author, and restaurateur Alexander Smalls in collaboration with Dine Diaspora CEO Nina Oduro, this bold volume celebrates Africa’s extraordinary gastronomic past and present across a breadth of dishes. Composed of 55 countries with more than 1.4 billion people, and 2,000-plus languages spoken, Africa is home to distinct and diverse culinary traditions.

The Contemporary African Kitchen centers Africa’s multifaceted cuisine and, as Smalls writes in the introduction, seeks to bring it into the “contemporary, modern, and stunning realm, illustrated through a myriad of stories, images, and recipes, all of which highlight Africa’s gifts to the world, through people and cuisine.” To accomplish this, Smalls and Oduro meticulously selected 33 of Africa’s most innovative and influential figures working today, all of whom were born or raised across the continent or have demonstrated contributions across countries, among them: Sinoyolo Sifo, Matse Uwatse, Eric Adjepong, Rōze Traore, Mogau Seshoene, and Dieuveil Malonga.

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Kelly Alexander, "Truffles and Trash: Recirculating Food in a Social Welfare State" (UNC Press, 2024)

Mon, 24 Feb 2025 09:00:00 -0000

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe.

In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world.

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Emine Ö Evered, "Prohibition in Turkey: Alcohol and the Politics of Identity" (U Texas Press, 2024)

Wed, 19 Feb 2025 09:00:00 -0000

Historian Emine Ö. Evered’s Prohibition in Turkey: Alcohol and the Politics of Identity (University of Texas Press, 2024) investigates the history of alcohol, its consumption, and its proscription as a means to better understand events and agendas of the late Ottoman and early Turkish republican eras. Through a comprehensive examination of archival, literary, popular culture, media, and other sources, it unveils a traditionally overlooked—and even excluded—aspect of human history in a region that many do not associate with intoxicants, inebriation, addiction, and vigorous wet-dry debates.

Evered's account uniquely chronicles how the Turko-Islamic Ottoman Empire developed strategies for managing its heterogeneous communities and their varied rights to produce, market, and consume alcohol, or to simply abstain. The first author to reveal this experience’s connections with American Prohibition, she demonstrates how—amid modernization, sectarianism, and imperial decline—drinking practices reflected, shifted, and even prompted many of the changes that were underway and that hastened the empire’s collapse. Ultimately, Evered’s book reveals how Turkey’s alcohol question never went away but repeatedly returns in the present, in matters of popular memory, public space, and political contestation.

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Lori A. Flores, "Awaiting Their Feast: Latinx Food Workers and Activism from World War II to Covid-19" (UNC Press, 2025)

Tue, 18 Feb 2025 09:00:00 -0000

Though Latinx foodways are eagerly embraced and consumed by people across the United States, the nation exhibits a much more fraught relationship with Latinx people, including the largely underpaid and migrant workers who harvest, process, cook, and sell this desirable food. In Awaiting Their Feast: Latinx Food Workers and Activism from World War II to Covid-19 (UNC Press, 2025), Lori A. Flores traces how our dual appetite for Latinx food and Latinx food labor has evolved from the World War II era to the COVID-19 pandemic, using the US Northeast as an unexpected microcosm of this national history.

Spanning the experiences of food workers with roots in Mexico, Puerto Rico, Cuba, the Dominican Republic, Haiti, and Central America, Flores's narrative travels from New Jersey to Maine and examines different links in the food chain, from farming to restaurants to seafood processing to the deliverista rights movement. What unites this eclectic material is Flores's contention that as our appetite for Latinx food has grown exponentially, the visibility of Latinx food workers has demonstrably decreased. This precariat is anything but passive, however, and has historically fought--and is still fighting--against low wages and exploitation, medical neglect, criminalization, and deeply ironic food insecurity.

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Philip Howell, "Pub" (Bloomsbury, 2025)

Wed, 12 Feb 2025 09:00:00 -0000

The pub is an English institution. Yet its history has been obscured by myth and nostalgia. In Pub (Bloomsbury, 2025) a new addition to the Object Lessons series, Dr. Philip Howell takes the public house as an object, or rather as a series of objects: he takes the pub apart and examines its constituent elements, from pub signs to the bar staff to the calling of “time.” But Pub also explores the hidden features of the pub, such as corporate control, cultural acceptance and exclusion, and the role of the pub in communities.

This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars.

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Zai Liang. "From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States" (U California Press, 2023)

Fri, 07 Feb 2025 09:00:00 -0000

From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas.

Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.

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Shmuel Goldin, "Unlocking the Haggada: The Complete Haggada With In-Depth Commentary" (OU Press, 2018)

Mon, 03 Feb 2025 09:00:00 -0000

Who wrote the Haggada? Is there a thematic roadmap to the structure of the Seder? Why is the meal eaten in the middle of Hallel? These and many more questions could be asked in one's struggle to discern what the Seder is really about. All the more reason to join us as we speak with Rabbi Shmuel Goldin about his book, Unlocking the Haggada: The Complete Haggada With In-Depth Commentary (OU Press, 2018).

Rabbi Shmuel Goldin received his BS in psychology and his MA in Jewish education from Yeshiva University, and his rabbinic ordination from the Isaac Elchanan Theological Seminary of Yeshiva University. He was included in Newsweek’s list of “America’s Top 50 Rabbis for 2012” and in Forward magazine’s list of Jewish communal leaders who have made a difference in the community at large.

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Victor M. Valle, "The Poetics of Fire: Metaphors of Chile Eating in the Borderlands" (U New Mexico Press, 2023)

Fri, 17 Jan 2025 09:00:00 -0000

Chile is more than just spice, writes Pulitzer prize-winning journalist and Cal Poly Ethnic Studies professor Victor Valle in The Poetics of Fire: Metaphors of Chile Eating in the Borderlands (U New Mexico Press, 2023). By tracing the meaning of chile as a plant and chile eating as an act. Valle shows how Indigenous cultivation and culinary practices troubled colonizers, sustained cultures, and fostered exchange. The Poetics of Fire calls for decolonization of chile cultivation and a renewed embrace of Indigenous ideals toward land and nourishment, arguing that chiles serve as a connection point between pre-colonization Indigenous societies and twentieth century (and beyond) Chicanx and Latinx communities. At once food studies, Indigenous studies, and Latinx studies, The Poetics of Fire dispenses with Scoville units and instead thinks about how chile is a window for understanding a decolonized world.

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Patrick Dixon, "Nuggets of Gold: Further Processed Chicken and the Making of the American Diet" (U Georgia Press, 2024)

Mon, 13 Jan 2025 09:00:00 -0000

For McDonald’s, the Chicken McNugget, the flagship product of further processed chicken, represented a once-in-a-generation innovation, a snack item that quickly evolved into a meal, spawned a legion of imitators, and gained a large share of the global poultry market. Yet, almost as soon as the McNugget made its North American debut, it quickly became the subject of opprobrium and ridicule, taking on a symbolic status among serious food connoisseurs as an indication of Americans’ culinary decline and a growing disconnection between diners and the origins of the food that they ate.

During a time of rising beef prices and growing health concerns regarding red meats, the Chicken McNugget was received as a lighter alternative to traditional burger meals, clean and easy to consume, popular with children, and adaptable to busy “on-the-go” lifestyles of working parents. Consumers understood that they were not purchasing a premium product made from the finest cuts but selected the McNugget as a rational economic purchase that represented a new way of dining.

In reassembling the rise of poultry in the United States, Nuggets of Gold: Further Processed Chicken and the Making of the American Diet (University of Georgia Press, 2024) by Dr. Patrick Dixon presents a multilayered approach, connecting the entwined stories of workers and industrialists with restauranteurs and consumers, the former geographically moored within the South, the latter diverse and nationwide. Dr. Dixon centers further processed chicken within an analysis of the U.S. food system that demonstrates that consumers did not unwittingly succumb to a “junk food” diet but made deliberate and aspirational decisions based on conceptions of leisure, lifestyle, and bodily needs.

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Ariel Gordon, "Fungal: Foraging in the Urban Forest" (Wolsak and Wynn, 2024)

Sat, 11 Jan 2025 09:00:00 -0000

Both personal and entertaining, Fungal: Foraging in the Urban Forest (Wolsak & Wynn, 2024) is the highly anticipated second book of a trilogy and shows Winnipeg author Ariel Gordon at her best: interweaving the personal with the easily-overlooked local and natural and local world around her, and passing on her contagious delight for the world at—and under—our feet.

In a diverse range of essays, Gordon showcases her background in biology, taking us deep into the fungal world, exploring mushrooms both edible and not, found and foraged, and the myriad ways in which mushrooms and trees make up our ecosystem and are in fact a reflection of the way we build our own personal communities and connections.

This collection of essays will resonate with anyone who’s ever thought, “can I eat that?” when seeing a mushroom, but also those with larger questions about our place in the natural world.

More About Ariel Gordon:

Ariel Gordon (she/her) is a Winnipeg/Treaty 1 territory-based writer, editor, and enthusiast. She is the ringleader of Writes of Spring, a National Poetry Month project with the Winnipeg International Writers Festival that appears in the Winnipeg Free Press. Gordon’s essay “Red River Mudlark” was 2nd place winner of the 2022 Kloppenberg Hybrid Grain Contest in Grain Magazine and other work appeared recently in FreeFall, Columba Poetry, Canthius, and Canadian Notes & Queries. Gordon's fourth collection of poetry, Siteseeing: Writing nature & climate across the prairies, was written in collaboration with Saskatchewan poet Brenda Schmidt and appeared in fall 2023.

About Hollay Ghadery:

Hollay Ghadery is an Iranian-Canadian multi-genre writer living in Ontario on Anishinaabe land. She has her MFA in Creative Writing from the University of Guelph. Fuse, her memoir of mixed-race identity and mental health, was released by Guernica Editions in 2021 and won the 2023 Canadian Bookclub Award for Nonfiction/Memoir. Her collection of poetry, Rebellion Box was released by Radiant Press in 2023, and her collection of short fiction, Widow Fantasies, was released with Gordon Hill Press in fall 2024. Her debut novel, The Unraveling of Ou, is due out with Palimpsest Press in 2026, and her children’s book, Being with the Birds, with Guernica Editions in 2027. Hollay is the host of the 105.5 FM Bookclub, as well as a co-host on HOWL on CIUT 89.5 FM. She is also a book publicist, the Regional Chair of the League of Canadian Poets and a co-chair of the League’s BIPOC committee, as well as the Poet Laureate of Scugog Township. Learn more about Hollay at www.hollayghadery.com.

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Dayne C. Riley, "Consuming Anxieties: Alcohol, Tobacco, and Trade in British Satire, 1660-1751" (Bucknell UP, 2024)

Thu, 09 Jan 2025 09:00:00 -0000

Writers of the late seventeenth and early eighteenth centuries—a period of vast economic change—recognized that the global trade in alcohol and tobacco promised a brighter financial future for England, even as overindulgence at home posed serious moral pitfalls.

Consuming Anxieties: Alcohol, Tobacco, and Trade in British Satire, 1660-1751 (Bucknell University Press, 2024) by Dr. Dayne Riley is an engaging and original study that explores how literary satirists represented these consumables—and related anxieties about the changing nature of Britishness—in their work. Dr. Riley traces the satirical treatment of wine, beer, ale, gin, pipe tobacco, and snuff from the beginning of Charles II’s reign, through the boom in tobacco’s popularity, to the end of the Gin Craze in libertine poems and plays, anonymous verse, ballad operas, and the satire of canonical writers such as Gay, Pope, and Swift. Focusing on social concerns about class, race, and gender, Consuming Anxieties examines how satirists championed Britain’s economic strength on the world stage while critiquing the effects of consumable luxuries on the British body and consciousness.

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Steven Shapin, "Eating and Being: A History of Ideas about Our Food and Ourselves" (U Chicago Press, 2024)

Wed, 08 Jan 2025 09:00:00 -0000

What we eat, who we are, and the relationship between the two. Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024) is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.

Steven Shapin is professor emeritus of the history of science at Harvard University.

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Joshua Brinkman on American Farming Culture and the History of Technology

Mon, 06 Jan 2025 09:00:00 -0000

Peoples & Things host, Lee Vinsel, talks with Joshua Brinkman, Assistant Teaching Professor of Science, Technology, and Society at North Carolina State University, about his book, American Farming Culture and the History of Technology (Routledge, 2024). The book provides a fascinating exploration about how American farmers–contrary to their image as backwards and even anti-technology–have prided and put forward images of themselves as existing on the technological cutting-edge of modernity. Brinkman examines how different ideologies of farming have developed over time in the United States and how these ideologies have shaped the adoption of and ideas around new agricultural technologies. In addition to his academic work, Brinkman is also an accomplished saxophonist and jazz musician, and you can find recordings from two of his current bands, the Fabulous Nite-Life Boogie and Les Trois Chats, online.

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Peter Singer, "Consider the Turkey" (Princeton UP, 2024)

Thu, 26 Dec 2024 09:00:00 -0000

A turkey is the centerpiece of countless Thanksgiving and Christmas dinners. Yet most of us know almost nothing about today’s specially bred, commercially produced birds. In this brief book, bestselling author Peter Singer tells their story—and, unfortunately, it’s not a happy one. Along the way, he also offers a brief history of the turkey and its consumption, ridicules the annual U.S. presidential “pardon” of a Thanksgiving turkey, and introduces us to “a tremendously handsome, outgoing, and intelligent turkey” named Cornelius. Above all, Singer explains how we can improve our holiday tables—for turkeys, people, and the planet—by liberating ourselves from the traditional turkey feast. In its place, he encourages us to consider trying a vegetarian alternative—or just serving the side dishes that many people already enjoy far more than turkey. Complete with some delicious recipes for turkey-free holiday feasting, Consider the Turkey (Princeton University Press, 2024) will make you reconsider what you serve for your next holiday meal—or even tomorrow’s dinner.

Peter Singer is a professor of bioethics, with a background in philosophy. He works mostly in practical ethics and is best known for Animal Liberation and for his writings about global poverty.

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Lisa Sheryl Jacobson. "Intoxicating Pleasures: The Reinvention of Wine, Beer, and Whiskey After Prohibition" (U California Press, 2024)

Wed, 25 Dec 2024 09:00:00 -0000

In popular memory the repeal of US Prohibition in 1933 signaled alcohol’s decisive triumph in a decades-long culture war. But as Dr. Lisa Jacobson reveals in Intoxicating Pleasures: The Reinvention of Wine, Beer, and Whiskey after Prohibition (University of California Press, 2024), alcohol’s respectability and mass market success were neither sudden nor assured. It took a world war and a battalion of public relations experts and tastemakers to transform wine, beer, and whiskey into emblems of the American good life. Alcohol producers and their allies—a group that included scientists, trade associations, restaurateurs, home economists, cookbook authors, and New Deal planners—powered a publicity machine that linked alcohol to wartime food crusades and new ideas about the place of pleasure in modern American life.

In this deeply researched and engagingly written book, Dr. Jacobson shows how the yearnings of ordinary consumers and military personnel shaped alcohol’s cultural reinvention and put intoxicating pleasures at the center of broader debates about the rights and obligations of citizens.

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Jordan D. Rosenblum, "Forbidden: A 3,000-Year History of Jews and the Pig" (NYU Press, 2024)

Tue, 24 Dec 2024 09:00:00 -0000

Jews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become an iconic symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. There is nothing in the Bible that suggests Jews are meant to embrace this level of pig-phobia.

In Forbidden: A 3,000-Year History of Jews and the Pig (NYU Press, 2024), Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, when so-called Marranos (“Pigs”) converted to Catholicism, to Shakespeare’s writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were “eating ham for Uncle Sam;” in conversations about pig sandwiches reportedly consumed by Karl Marx; and in recent deliberations about the kosher status of Impossible Pork.

All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig.

Interviewee: Jordan D. Rosenblum is the Belzer Professor of Classical Judaism and Director of the Mosse/Weinstein Center for Jewish Studies at the University of Wisconsin–Madison.

Host: Schneur Zalman Newfield is an Associate Professor of Sociology and Jewish Studies at Hunter College, City University of New York, and the author of Degrees of Separation: Identity Formation While Leaving Ultra-Orthodox Judaism (Temple University Press). Visit him online at ZalmanNewfield.com.

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Jeffrey M. Pilcher, "Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity" (Oxford UP, 2024)

Fri, 06 Dec 2024 09:00:00 -0000

Today I’m speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland’s Guinness) the pale lager dominates in popularity. This wasn’t always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer.

Caleb Zakarin is editor of the New Books Network.

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Russell Thomas, "Tofu: A Culinary History" (Reaktion Books, 2024)

Wed, 04 Dec 2024 09:00:00 -0000

To the untrained eye there’s nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback.

Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu’ is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It’s anything but bland.

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Rachel Hope Cleves, "Lustful Appetites: An Intimate History of Good Food and Wicked Sex" (Polity, 2024)

Tue, 03 Dec 2024 09:00:00 -0000

We take the edible trappings of flirtation for granted: chocolate covered strawberries and romance, oysters on the half shell and desire, the eggplant emoji and a suggestive wink. But why does it feel so natural for us to link food and sexual pleasure? In Lustful Appetites: an Intimate History of Good Food and Wicked Sex (Polity, 2024), Dr. Rachel Hope Cleves explores the long association between indulging in good food and an appetite for naughty sex, from the development of the Parisian restaurant as a place for men to meet with prostitutes and mistresses, to the role of sexual outlaws like bohemians, new women, lesbians and gay men in creating epicurean culture in Britain and the United States. Taking readers on a gastronomic journey from Paris and London to New York, Chicago and San Francisco, Lustful Appetites reveals how this preoccupation changed the ways we eat and the ways we are intimate―while also creating stigmas that persist well into our own twenty-first century.

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Travis A. Weisse, "Health Freaks: America's Diet Champions and the Specter of Chronic Illness" (UNC Press, 2024)

Sat, 23 Nov 2024 09:00:00 -0000

In Health Freaks: America's Diet Champions and the Specter of Chronic Illness (University of North Carolina Press, 2024) Dr. Travis A. Weisse tells a new history of modern diets in America that goes beyond the familiar narrative of the nation's collective failure to lose weight. By exploring how the popularity of diets grew alongside patients' frustrations with the limitations and failures of the American healthcare system in the face of chronic disease, Weisse argues that millions of Americans sought "fad" diets—such as the notorious Atkins program which ushered in the low-carbohydrate craze—to wrest control of their health from pessimistic doctors and lifelong pharmaceutical regimens.

Drawing on novel archival sources and a wide variety of popular media, Dr. Weisse shows the lengths to which twentieth-century American dieters went to heal themselves outside the borders of orthodox medicine and the subsequent political and scientific backlash they received. Through colorful profiles of the leaders of four major diet movements, Health Freaks demonstrates that these diet gurus weren't shady snake oil salesmen preying on the vulnerable; rather, they were vocal champions for millions of frustrated Americans seeking longer, healthier lives.

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Luisa Weiss, "Classic German Cooking" (Ten Speed Press, 2024)

Sat, 23 Nov 2024 09:00:00 -0000

To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking (Ten Speed Press, 2024), Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria.

Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.

Speaking with New Books Network, Luisa gives history and context to the cooking of Germany and its influences worldwide.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Jill Norman, "The English Table: Our Food Through the Ages" (Reaktion, 2024)

Fri, 22 Nov 2024 09:00:00 -0000

The English Table: Our Food through the Ages (Reaktion, 2024) by Jill Norman is a delectable journey through the culinary history of England, from ancient times to the present day. The book sheds light on the evolution of English cuisine, which essentially was the food of the rich – the poor had to manage as best they could until the 20th century. Unveiling the secrets hidden in period cookery books, from the earliest known scroll of recipes – the 14th-century Forme of Cury – to modern classics such as Jane Grigson’s English Food, each chapter is a culinary time capsule. Enriched with historical context, the book features carefully curated recipes from each era, offering a mouth-watering glimpse into the flavours that have shaped English culinary heritage.

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Peter Singer, "Consider the Turkey" (Princeton UP, 2024)

Thu, 21 Nov 2024 09:00:00 -0000

Peter Singer is a professor of bioethics, with a background in philosophy. He works mostly in practical ethics and is best known for Animal Liberation and for his writings about global poverty.

Kyle Johannsen is Sessional Faculty Member in the Department of Philosophy at Trent University. His most recent authored book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021).

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Naomi S. S. Jacobs, "Delicious Prose: Reading the Tale of Tobit with Food and Drink: A Commentary" (Brill, 2018)

Fri, 08 Nov 2024 09:00:00 -0000

In Delicious Prose: Reading the Tale of Tobit with Food and Drink (Brill, 2018), Naomi S.S. Jacobs explores how the numerous references to food, drink, and their consumption within The Book of Tobit help tell its story, promote righteous deeds and encourage resistance against a hostile dominant culture. Jacobs' commentary includes up-to-date analyses of issues of translation, text-criticism, source criticism, redaction criticism, and issues of class and gender. Jacobs situates Tobit within a wide range of ancient writings sacred to Jews and Christians as well as writings and customs from the Ancient Near East, Ugarit, Greece, Rome, including a treasure trove of information about ancient foodways and medicine.

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Ashli Quesinberry Stokes and Wendy Atkins-Sayre, "Hungry Roots: How Food Communicates Appalachia's Search for Resilience" (U South Carolina Press, 2024)

Thu, 31 Oct 2024 08:00:00 -0000

A journey through Southern Appalachia to explore the complex messages food communicates about the region. Depictions of Appalachian food culture and practices often romanticize people in the region as good, simple, and, often, white. These stereotypes are harmful to the actual people they are meant to describe as well as to those they exclude.

In Hungry Roots: How Food Communicates Appalachia's Search for Resilience (U South Carolina Press, 2024), Ashli Quesinberry Stokes and Wendy Atkins-Sayre tell a more complicated story. The authors embark on a cultural tour through food and drinking establishments to investigate regional resilience in and through the plurality of traditions and communities that form the foodways of Southern Appalachia. They visit cafes serving cornbread and beans, a critically acclaimed soul food restaurant, distilleries, festivals celebrating Cherokee and Scottish heritage, a community center and garden serving under-resourced neighbors, and many other food and drinking venues. Hungry Roots demonstrates why Appalachian food matters.

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Larisa Jasarević, "Beekeeping in the End Times" (Indiana UP, 2024)

Sat, 26 Oct 2024 08:00:00 -0000

Every hundred years, as the story goes, two angels wonder out loud whether the bees are still swarming. For as long as the bees are swarming, the angels are reassured, the world holds together. Still, the tale suggests, the angels live in anxious anticipation of the End. Local beekeepers in Bosnia and Herzegovina retell the old tale with growing unease, as their honeybees weather the ground effects of climate change.

Beekeeping in the End Times (Indiana UP, 2024) relates extreme weather events and quieter disasters that have been altering honey ecologies across Bosnia and Herzegovina since 2014. While world-wide endangerment of pollinators, and bees in particular, has been the subject of much global concern, effects of climate change on the indispensable honeybees, remain understudied. Drawing on a five-year long study, the book suggests that local apiarists' field observations resonate with many climate biologists' concerns and speculations about the future of plant-bee relations on the warming planet. Local practice also adds to the record complex and puzzling trends that make honey scarce in otherwise lush, biodiverse landscapes.

To Bosnian Muslims, honeybees are more than pollinators. They are inspired beings whose honey is another form of divinely revelation. To appreciate the meaning of honeybees and to grasp the dire ecological catastrophe underway, Jašarević reads contemporary environmental writings and Sufi texts, she listens to the seasoned beekeepers and collects local wisdom tales. From start to finish, Jašarević pores over key Islamic texts, the Quran and the Hadith, and their popular retellings. The Islamic end-times lore, the book proposes, holds surprising lessons on how to live and strive in the 'not yet,' stalling the apocalypse.

Yadong Li is a PhD student in anthropology at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here.

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Hélène Jawhara Piñer, "Matzah and Flour: Recipes from the History of the Sephardic Jews" (Cherry Orchard, 2024)

Sun, 20 Oct 2024 08:00:00 -0000

From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.

Matzah and Flour: Recipes from the History of the Sephardic Jews (Cherry Orchard Books, 2024) offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like chickpea, corn, and barley, intertwines with cultural narratives and religious observance. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook's thoughtfully prepared recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine.

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Bananapocalypse: Plantation Southeast Asia and Its Many Afterlives

Sun, 06 Oct 2024 08:00:00 -0000

This episode focuses on a cluster of issues of longstanding significance in Southeast Asia and in Southeast Asian Studies – plantation agriculture, global commodity chains or supply chains, exploitation of labour and environmental degradation, and resistance. To discuss these issues, we are joined by Dr. Alyssa Paredes, an environmental and economic anthropologist who is an Assistant Professor in the Department of Anthropology at the University of Michigan.

Dr. Paredes received her PhD in Anthropology (with distinction) from Yale University in 2020. Her work has been published in a variety of journals, including Antipode, Ethnos, Gastronomica, and the Journal of Political Ecology. She is a contributor to the edited volume Multispecies Justice and the Feral Atlas website, and she is co-editor of Halo-Halo Ecologies: The Emergent Environments Behind Filipino Food, forthcoming with the University of Hawai’i Press in April 2025. She is currently working on a book manuscript provisionally titled Bananapocalypse: Plantation Capitalism from Philippine Mindanao, which traces the afterlives of externalities in the making and unmaking of an industrial agricultural crop, drawing on approaches from such fields as anthropology, science and technology studies, human geography, and critical food studies.

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Ellen T. Meiser, "Making It: Success in the Commercial Kitchen" (Rutgers UP, 2024)

Fri, 27 Sep 2024 08:00:00 -0000

The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment?

In Making It: Success in the Commercial Kitchen (Rutgers University Press, 2024), Ellen T. Meiser explores how the career path of restaurant workers depends on their accumulation of kitchen capital, a cultural asset based not only on their ability to cook but also on how well they can fit into the workplace culture and negotiate its hierarchical structures. After spending 120 hours working in a restaurant kitchen and interviewing fifty chefs and cooks from fine-dining establishments and greasy-spoon diners across the country, sociologist Ellen Meiser discovers many strategies for accumulating kitchen capital. For some, it involves education and the performance of expertise; others climb the ranks by controlling their own emotions or exerting control over coworkers. Making It offers a close and personal look at how knowledge, power, and interpersonal skills come together to determine who succeeds and who fails in the high-pressure world of the restaurant kitchen.

Michael O. Johnston, Ph.D. is a Assistant Professor of Sociology at William Penn University. He is the author of The Social Construction of a Cultural Spectacle: Floatzilla (Lexington Books, 2023) and Community Media Representations of Place and Identity at Tug Fest: Reconstructing the Mississippi River (Lexington Books, 2022). His general area of study is at the intersection of built-environment, experience, identity, and place. He is currently conducting research on how architectural designers, builders, and community planners negotiate a sense of identity and place for residents of newly constructed neighborhoods. To learn more about Michael O. Johnston you can go to his website, Google Scholar, Twitter @ProfessorJohnst, or by email at johnstonmo@wmpenn.edu.

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Anne Byrn, "Baking in the American South: 200 Recipes and Their Untold Stories" (Harper Celebrate, 2024)

Tue, 17 Sep 2024 08:00:00 -0000

Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the biscuits, cornbread, cakes, and rolls that will help home cooks bake like a Southerner, whether or not they come from below the Mason-Dixon line.

As Anne Byrn explains on New Books Network, recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? She shares these stories and recipes, developed from good times and bad, having diligently uncovered them using the investigative expertise she earned as a journalist with the Atlanta Journal-Constitution and Tennessean

She provides a fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—discussing the places, the people, the products and the culture of the moment that influenced what people baked. Anne talks about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations. She shares stories about Jewish families that came to the South and reinterpreted traditional baked goods to incorporate local ingredients, and she also talks about the pastry chefs who have thoughtfully reimagined how the South bakes.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Eli Revelle Yano Wilson, "Handcrafted Careers: Working the Artisan Economy of Craft Beer" (U California Press, 2024)

Tue, 17 Sep 2024 08:00:00 -0000

Handcrafted Careers: Working the Artisan Economy of Craft Beer (U California Press, 2024) unpacks the problems and privileges of pursuing a career of passion by exploring work inside craft breweries.

As workers attempt new modes of employment in the era of the Great Resignation, they face a labor landscape that is increasingly uncertain and stubbornly unequal. With Handcrafted Careers, sociologist Eli Revelle Yano Wilson dives headfirst into the everyday lives of workers in the craft beer industry to address key questions facing American workers today: about what makes a good career, who gets to have one, and how careers progress without established models.

Wilson argues that what ends up contributing to divergent career paths in craft beer is a complex interplay of social connections, personal tastes, and cultural ideas, as well as exclusionary industry structures. The culture of work in craft beer is based around “bearded white guy” ideals that are gendered and racialized in ways that limit the advancement of women and people of color. A fresh perspective on niche industries, Handcrafted Careers offers sharp insights into how people navigate worlds of work that promote ideas of authenticity and passion-filled careers even amid instability.

Michael O. Johnston, Ph.D. is a Assistant Professor of Sociology at William Penn University. He is the author of The Social Construction of a Cultural Spectacle: Floatzilla (Lexington Books, 2023) and Community Media Representations of Place and Identity at Tug Fest: Reconstructing the Mississippi River (Lexington Books, 2022). His general area of study is at the intersection of built-environment, experience, identity, and place. He is currently conducting research on how architectural designers, builders, and community planners negotiate a sense of identity and place for residents of newly constructed neighborhoods. To learn more about Michael O. Johnston you can go to his website, Google Scholar, Twitter @ProfessorJohnst, or by email at johnstonmo@wmpenn.edu.

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Thomas White, "China's Camel Country: Livestock and Nation-Building at a Pastoral Frontier" (U Washington Press, 2024)

Sat, 14 Sep 2024 08:00:00 -0000

China today positions itself as a model of state-led environmentalism. On the country’s arid rangelands, grassland conservation policies have targeted pastoralists and their animals, blamed for causing desertification. State environmentalism - in the form of grazing bans, enclosure, and resettlement - has transformed the lives of many ethnic minority herders in China’s western borderlands. However, this book shows how such policies have been contested and negotiated on the ground, in the context of the state’s intensifying nation-building project.

Drawing on ethnographic fieldwork in Alasha, in the far west of China’s Inner Mongolia Autonomous Region, Thomas White describes how ethnic Mongols have foregrounded the local breed of Bactrian camel, mobilizing ideas of heritage and resource conservation to defend pastoralism. In exploring how the greening of the Chinese state affects the entangled lives of humans and animals at the margins of the nation-state, this study is both a political biography of the Bactrian camel and an innovative work of political ecology addressing critical questions of rural livelihoods, conservation, and state power.

Thomas White is lecturer in China and Sustainable Development at the Lau China Institute, King’s College London. His research interests include China’s borderlands, political ecology, infrastructure, and Sino-Mongolian relations. China's Camel Country: Livestock and Nation-Building at a Pastoral Frontier (U Washington Press, 2024) is his first monograph.

Yadong Li is a PhD student in anthropology at Tulane University. His research interests lie at the intersection of the anthropology of state, the anthropology of time, hope studies, and post-structuralist philosophy. More details about his scholarship and research interests can be found here.

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Pamela Riney-Kehrberg, "When a Dream Dies: Agriculture, Iowa, and the Farm Crisis of the 1980s" (UP of Kansas, 2022)

Fri, 13 Sep 2024 08:00:00 -0000

Unlike a flood or fire, a the Farming Crisis of the 1980s did not have a set beginning of ending. Rather, it was a rolling, often invisible, disaster that could be easy to ignore if you lived in towns or cities, even within the West and Midwest. Yet, in places like rural Iowa, the impacts of this complex crisis were devastating and indeed, ongoing even today.

In When a Dream Dies: Agriculture, Iowa, and the Farm Crisis of the 1980s (UP of Kansas, 2022), emininet Iowa State historian Pamela Riney-Kehrberg explains the roots, details, and impacts of the farm crisis on 1970s and 1980s Iowa. Riney-Kehrberg focuses in particular on the mental and psychological effects of this slow disaster on family farmers themselves, with an emphasis on the psychic damage caused by farm closure which contributed to a rash of murders, suicides, and mental health crises across the state. Among the first book-length studies of the 1980s Farm Crisis, When a Dream Dies shows how the disconnect between rural and urban America was both caused, and deepened, in the crucible of debt, banking, and bankrupt farms during the Reagan years.

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Jeremy Salamon, "Second Generation: 100 Hungarian and Jewish Classics Reimagined for the Modern Table" (Harvest Publications, 2024)

Fri, 06 Sep 2024 08:00:00 -0000

From Jeremy Salamon the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation – Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table (Harvest Publications, 2024).

Salamon speaks to New Books Network, talking about the inspiration that came from growing up a second-generation Hungarian Jew, spending a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.

His cookbook features dishes that include a Hungarian take on pimento cheese, Chicken Paprikash, Palacsinta, and even the classic Tuna Melt sandwich – and all are part of the conversation.

Throughout the interview, Jeremy shares stories about family, food, travel, and the challenges and joys of sharing his modern spin on age-old traditions with diners at his restaurant and now with readers through his cookbook.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)

Mon, 02 Sep 2024 08:00:00 -0000

Why do we eat? Is it instinct? Despite the necessity of food, anxieties about what and how to eat are widespread and persistent. In Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950 (University of Chicago Press, 2020), Elizabeth A. Williams explores contemporary worries about eating through the lens of science and medicine to show us how appetite—once a matter of personal inclination—became an object of science.

Williams charts the history of inquiry into appetite between 1750 and 1950, as scientific and medical concepts of appetite shifted alongside developments in physiology, natural history, psychology, and ethology. She shows how, in the eighteenth century, trust in appetite was undermined when researchers who investigated ingestion and digestion began claiming that science alone could say which ways of eating were healthy and which were not. She goes on to trace nineteenth- and twentieth-century conflicts over the nature of appetite between mechanists and vitalists, experimentalists and bedside physicians, and localists and holists, illuminating struggles that have never been resolved. By exploring the core disciplines in investigations in appetite and eating, Williams reframes the way we think about food, nutrition, and the nature of health itself.

Elizabeth A. Williams is professor emerita of history at Oklahoma State University.

Claire Clark is a medical educator, historian of medicine, and associate professor in the University of Kentucky’s College of Medicine. She teaches and writes about health behavior in historical context.

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Christine Folch, "The Book of Yerba Mate: A Stimulating History" (Princeton UP, 2024)

Sun, 01 Sep 2024 08:00:00 -0000

Brewed from the dried leaves and tender shoots of an evergreen tree native to South America, yerba mate gives its drinkers the jolt of liquid effervescence many of us get from coffee or tea. In Argentina, southern "gaúcho" Brazil, Paraguay, and Uruguay, mate is the stimulating brew of choice, famously quaffed by the Argentine national football team en route to its 2022 FIFA World Cup victory.

In The Book of Yerba Mate: A Stimulating History (Princeton UP, 2024), Christine Folch offers a wide-ranging exploration of the world's third-most popular naturally stimulating beverage. Folch discusses who drinks mate, and why, and whether this earthier caffeinated drink with its promise of a different buzz and a more authentic, spiritual connection to place can find a market niche beyond South America.

Folch traces yerba mate's odysseys across the globe, from South America to the Middle East and North America. She discovers that mate inspired the world's first written tango, powered early Jesuit and German nationalist utopias, ignited one of modern history's most devastating wars, and fueled Catholic conspiracies. And, Folch reports, mate is currently starring in puppet shows put on by Syrian dissidents.

By tracing yerba mate production and consumption as they change over time and place, from precolonial Indigenous beginnings to the present, Folch unravels the processes of commodification and their countervailing forces to show how accidents of botany intersect with political economic systems and personal taste. The stories behind the caffeinated infusions we prefer, she finds, are nothing less than the story of how the modern world is put together.

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Henry H. Work, "Wood, Whiskey and Wine: A History of Barrels"(Reaktion Books, 2024)

Sun, 01 Sep 2024 08:00:00 -0000

Barrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest wines and spirits. For over two thousand years they’ve been used to store, transport and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging book titled Wood, Whiskey and Wine: A History of Barrels (Reaktion, 2024), now available in paperback, Henry H. Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia.

Offering a new way of thinking about one of the most enduring and successful products in history, Wood, Whiskey and Wine is a must-read for everyone from technology and history buffs to wine and whiskey aficionados.

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Constance L. Kirker and Mary Newman, "Mango: A Global History" (Reaktion Books, 2024)

Sat, 31 Aug 2024 08:00:00 -0000

Mango: A Global History (Reaktion, 2024) by Constance L. Kirker & Dr Mary Newman is a beautifully illustrated book that takes us on a tour through the rich world of mangoes, which inspire fervent devotion across the world. In South Asia, mangoes boast a history steeped in Hindu and Buddhist mythology, even earning a mention in the Kama Sutra. Beyond myth, mangoes hold literary significance as a potent metaphor. While mango-flavoured smoothies grace Western shelves, the true essence of sweet, juicy mangoes or tangy, unripe varieties is a rarity: supermarket offerings often prioritise shelf-life over taste. True mango aficionados savour the sensory delight of over a thousand vibrant varieties, relishing diverse colours, flavours from sweet to sour, textures and fragrances.

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Susan Greenhalgh, "Soda Science: Making the World Safe for Coca-Cola" (U Chicago Press, 2024)

Sat, 31 Aug 2024 08:00:00 -0000

Soda Science: Making the World Safe for Coca-Cola (U Chicago Press, 2024) takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mould research to meet industry needs. The 1990s were tough times for the soda industry. In the United States, obesity rates were exploding. Public health critics pointed to sugary soda as a main culprit and advocated for soda taxes that might decrease the consumption of sweetened beverages—and threaten the revenues of the giant soda companies.

Soda Science tells the story of how industry leader Coca-Cola mobilized allies in academia to create a soda-defense science that would protect profits by advocating exercise, not dietary restraint, as the priority solution to obesity, a view few experts accept. Anthropologist and science studies specialist Susan Greenhalgh discovers a hidden world of science-making—with distinctive organizations, social networks, knowledge-making practices, and ethical claims—dedicated to creating industry-friendly science and keeping it under wraps. By tracing the birth, maturation, death, and afterlife of the science they made, Greenhalgh shows how corporate science has managed to gain such a hold over our lives. Spanning twenty years, her investigation takes her from the US, where the science was made, to China, a key market for sugary soda. In the US, soda science was a critical force in the making of today’s society of step-counting, fitness-tracking, weight-obsessed citizens. In China, this distorted science has left its mark not just on national obesity policies but on the apparatus for managing chronic disease generally.

By following the scientists and their ambitious schemes to make the world safe for Coke, Greenhalgh offers an account that is more global—and yet more human—than the story that dominates public understanding today. Coke’s research isn’t fake science, Greenhalgh argues; it was real science, conducted by real and eminent scientists, but distorted by its aim. Her gripping book raises crucial questions about conflicts of interest in scientific research, the funding behind familiar messages about health, and the cunning ways giant corporations come to shape our diets, lifestyles, and health to their own needs.

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Hope Bohanec, "The Humane Hoax: Essays Exposing the Myth of Happy Meat, Humane Dairy, and Ethical Eggs" (Lantern Publishing, 2023)

Mon, 26 Aug 2024 08:00:00 -0000

As consumers become increasingly aware of the animal agriculture industry’s cruelty and environmental devastation, clever industry marketers are adapting with alternative “humane” and “sustainable” labeling and marketing campaigns. In the absence of accurate information, it has never been more important to educate consumers on the realities behind the industry lies, and people are hungry for the truth.

The Humane Hoax: Essays Exposing the Myth of Happy Meat, Humane Dairy, and Ethical Eggs (Lantern Publishing & Media, 2023) features a range of engaging and thought-provoking essays from eighteen notable experts who are at the forefront of this marketing and societal shift, chronicling every aspect with in-depth analyses and intellectual rigor. Among other timely topics, the book explores how the humane hoax intersects with feminism and environmentalism, how it is represented in the media, and the affects it has on human and non-human communities alike. The Humane Hoax will leave the reader questioning everything that they have been conditioned to believe as consumers.

Hope Bohanec has been active in animal protection and environmental activism for thirty years and has published the book The Ultimate Betrayal: Is There Happy Meat? She is the Executive Director of Compassionate Living and the host of the Hope for the Animals Podcast. Hope co-founded the Humane Hoax Project, the Ahimsa Living Project, and has organized numerous online and in-person events including the Humane Hoax Online Conference, the Humane Hoax Chicken Webinar, and the Sonoma County VegFest. Over the last three decades, Hope has worked for the national non-profits United Poultry Concerns and In Defense of Animals and has contributed chapters to two anthologies.

Kyle Johannsen is a Sessional Faculty Member in the Department of Philosophy at Trent University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021).

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Christopher Beckman, "Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine" (Hurst, 2024)

Fri, 23 Aug 2024 08:00:00 -0000

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy.

Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history.

Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West’s cuisine.

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Crystal Wilkinson, "Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks" (Clarkson Potter, 2023)

Wed, 14 Aug 2024 08:00:00 -0000

Poet Laureate of Kentucky Crystal Wilkinson’s food memoir, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks (Clarkson Potter, 2023), honors her kitchen ghosts, five generations of Black Appalachian women. She contends, “The concept of the kitchen ghost came to me years ago, when I realized that my ancestors are always with me and that the women are most present while I’m chopping or stirring or standing at the stove.” Wilkinson shares nearly forty family recipes like Corn Pudding, Chicken and Dumplings, and Granny Christine’s Jam Cake, with stories and family photos to bring to life the rich heritage of Black Appalachia.

Dr. N’Kosi Oates is a curator. He earned his Ph.D. in Africana Studies at Brown University. Find him on Twitter at DrNKosiOates.

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Roger Crowley, "Spice: The 16th-Century Contest that Shaped the Modern World" (Yale UP, 2024)

Thu, 01 Aug 2024 08:00:00 -0000

The spice islands: Specks of land in the Indonesian archipelago that were the exclusive home of cloves, commodities once worth their weight in gold. The Portuguese got there first, persuading the Spanish to fund expeditions trying to go the other direction, sailing westward across the Atlantic.

Roger Crowley, in his new book Spice: The 16th-Century Contest that Shaped the Modern World (Yale University Press: 2024) covers six decades of exploration, conflict and conquest, starting from the Portuguese capture of Malacca in 1511 to the Spanish founding of Manila and the start of the galleon trade in 1571.

Roger Crowley is a narrative historian of the early modern period. He is the author of five celebrated books, including City of Fortune: How Venice Won and Lost a Naval Empire (Faber & Faber: 2011) and Conquerors: How Portugal Forged the First Global Empire (Random House: 2015).

You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Spice. Follow on Twitter at @BookReviewsAsia.

Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon.

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Theresa McCulla, "Insatiable City: Food and Race in New Orleans" (U Chicago Press, 2024)

Thu, 11 Jul 2024 08:00:00 -0000

A history of food in the Crescent City that explores race, power, social status, and labor.

In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city’s economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans’s culinary history to focus on how food suffuses culture and our understandings and constructions of race and power.

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Samuel Dolbee, "Locusts of Power: Borders, Empire, and Environment in the Modern Middle East" (Cambridge UP, 2022)

Wed, 03 Jul 2024 08:00:00 -0000

In this episode, I talk to Samuel Dolbee, Assistant Professor of History at Vanderbilt University. His book, Locusts of Power: Borders, Empire, and Environment in the Modern Middle East (Cambridge University Press, 2023).

In this highly original environmental history, Samuel Dolbee sheds new light on borders and state formation by following locusts and revealing how they shaped both the environment and people's imaginations from the late Ottoman Empire to the Second World War. Drawing on a wide range of archival research in multiple languages, Dolbee details environmental, political, and spatial transformations in the region's history by tracing the movements of locusts and their intimate relationship to people in motion, including Arab and Kurdish nomads, Armenian deportees, and Assyrian refugees, as well as states of the region. With locusts and moving people at center stage, surprising continuities and ruptures appear in the Jazira, the borderlands of today's Iraq, Syria, and Turkey. Transcending approaches focused on the collapse of the Ottoman Empire or the creation of nation states, Dolbee provides a new perspective on the modern Middle East grounded in environmental change, state violence, and popular resistance.

Deren Ertas is a PhD Candidate in History and Middle Eastern Studies at Harvard University.

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Michelle T. King, "Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food" (Norton, 2024)

Wed, 03 Jul 2024 08:00:00 -0000

In 1971, the New York Times called the Taiwanese-Chinese chef, Fu Pei-Mei, the “the Julia Child of Chinese cooking.”

But, as Michelle T. King notes in her book Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food (Norton, 2024), the inverse–that Julia Child was the Fu Pei-Mei of French cuisine–might be more appropriate. Fu spent decades on Taiwanese television, wrote three seminal cookbooks on Chinese cuisine, ran a famous cooking academy and even provided important culinary advice to those making packaged food and airline meals.

And this all starts from humble beginnings, when she was an amateur–and not very good–home cook arriving in Taiwan from mainland China.

In this interview, Michelle and I talk about Fu Pei-Mei, her humble beginnings and rise to the heights of Chinese cooking, and what Fu’s work tells us about Chinese cuisine.

Michelle T. King is an associate professor at the University of North Carolina at Chapel Hill, where she specializes in modern Chinese gender and food history. She can be followed on Instagram at @michtking.

You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Chop Fry Watch Learn. Follow on Twitter at @BookReviewsAsia.

Nicholas Gordon is an editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon.

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Keja L. Valens, "Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence" (Rutgers UP, 2024)

Sat, 22 Jun 2024 08:00:00 -0000

Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavours of domestic autonomy.

Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence (Rutgers University Press, 2024) by Dr. Keja Valens integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savour the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.

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John Soluri, "Banana Cultures: Agriculture, Consumption, and Environmental Change in Honduras and the United States" (U Texas Press, 2021)

Sun, 16 Jun 2024 08:00:00 -0000

Bananas, the most frequently consumed fresh fruit in the United States, have been linked to Miss Chiquita and Carmen Miranda, "banana republics," and Banana Republic clothing stores—everything from exotic kitsch, to Third World dictatorships, to middle-class fashion. But how did the rise in banana consumption in the United States affect the banana-growing regions of Central America? In this second edition of Banana Cultures: Agriculture, Consumption, and Environmental Change in Honduras and the United States (University of Texas Press, 2021) Dr. John Soluri presents a lively, interdisciplinary study that integrates agroecology, anthropology, political economy, and history to trace the symbiotic growth of the export banana industry in Honduras and the consumer mass market in the United States.

Beginning in the 1870s, when bananas first appeared in the U.S. marketplace, Dr. Soluri examines the tensions between the small-scale growers, who dominated the trade in the early years, and the shippers. He then shows how rising demand led to changes in production that resulted in the formation of major agribusinesses, spawned international migrations, and transformed great swaths of the Honduran environment into monocultures susceptible to plant disease epidemics that in turn changed Central American livelihoods. Soluri also looks at labor practices and workers' lives, changing gender roles on the banana plantations, the effects of pesticides on the Honduran environment and people, and the mass marketing of bananas to consumers in the United States. His multifaceted account of a century of banana production and consumption adds an important chapter to the history of Honduras, as well as to the larger history of globalisation and its effects on rural peoples, local economies, and biodiversity.

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Adam Zientek, "A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front" (McGill-Queen's UP, 2024)

Fri, 24 May 2024 08:00:00 -0000

Adam Zientek, Assistant Professor of History at UC Davis joins Jana Byars to talk about his new book, A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front (McGill-Queen's University Press, 2024). Beginning in the fall of 1914, every French soldier on the Western Front received a daily ration of wine from the army. At first it was a modest quarter litre, but by 1917 it had increased to the equivalent of a full bottle each day. The wine ration was intended to sustain morale in the trenches, making the men more willing to endure suffering and boredom. The army also supplied soldiers with doses of distilled alcohol just before attacks to increase their ferocity and fearlessness. This strategic distribution of alcohol was a defining feature of French soldiers’ experiences of the war and amounted to an experimental policy of intoxicating soldiers for military ends.

A Thirst for Wine and War explores the French army’s emotional and behavioral conditioning of soldiers through the distribution of a mind-altering drug that was later hailed as one of the army’s “fathers of victory.” The daily wine ration arose from an unexpected set of factors including the demoralization of trench warfare, the wine industry’s fear of losing its main consumers, and medical consensus about the benefits of wine drinking. The army’s related practice of distributing distilled alcohol to embolden soldiers was a double-edged sword, as the men might become unruly. The army implemented regulations and surveillance networks to curb men’s drinking behind the lines, in an attempt to ensure they only drank when it was useful to the war effort. When morale collapsed in spring 1917, the army lost control of this precarious system as drunken soldiers mutinied in the thousands. Discipline was restored only when the army regained command of soldiers’ alcohol consumption.

Drawing on a range of archives, personal narratives, and trench journals, A Thirst for Wine and War shows how the French army’s intoxication of its soldiers constituted a unique exercise of biopower deployed on a mass scale.

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Cathy Stanton, "Food Margins: Lessons from an Unlikely Grocer" (U Massachusetts Press, 2024)

Thu, 23 May 2024 08:00:00 -0000

An anthropologist walks into a grocery store—no that’s not the start of a joke, that’s the true story of how Cathy Stanton came to be involved with Quabbin Harvest, a food co-op in the former mill town of Orange, Massachusetts.

Part memoir and part history, Stanton’s new book Food Margins: Lessons from an Unlikely Grocer (University of Massachusetts Press, 2024) traces the struggles of one small store in one small town and uncovers the long arc of the modern industrial food system coming into being. In that system, corporate giants offer the kind of abundance, affordability, and convenience that make it all but impossible for small-scale ventures to survive, as Stanton discovered when she joined local efforts to save the nascent food co-op. Drawing on her own deep knowledge of how the plantation, the factory, and the supermarket are politically, ecologically, and economically entangled, she comes to a new understanding of why it’s so hard to effect real change in how we get our food. On the margins of the dominant system, she learns that it’s possible to keep an alternative alive by making a fierce commitment to community and stepping outside her own comfort zone as a white middle-class shopper—a core demographic of today’s locavore movement. In Orange, one of the poorest towns in one of the wealthiest U.S. states, Stanton also tracks the story of American industrial growth, abandonment, and the divisive politics of the present day. Her co-op started out in the former Minute Tapioca factory complex, now a business incubator in one of countless communities trying to anchor capital more permanently. The parallel story of the iconic Minute Tapioca brand shows the rise of mass-produced commodity foods and their role in creating a system with troubling disparities in who is able to afford fresh and healthy food.Food Margins is a complex and compelling story of a de-industrialized, rural community that is imagining and creating a viable alternative to the mainstream in a time of increasingly urgent need to build a more socially and ecologically just food system. Stanton’s new book can help to fuel those conversations and actions with an insider view of the task at hand and an anthropologist’s sense of how it intersects wider struggles for equity and sustainability.

Cathy Stanton teaches Anthropology and Environmental Studies at Tufts University and lives in north-central Massachusetts, where she has been involved in local food projects for many years. She has written widely about sites of commemoration and heritage tourism, including at industrial and agricultural history sites. Website.

Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website.

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José Ciro Martínez, "States of Subsistence: The Politics of Bread in Contemporary Jordan" (Stanford UP, 2022)

Wed, 15 May 2024 08:00:00 -0000

In 1974 the government of Jordan established a new ministry to oversee a nationwide scheme to buy and distribute subsidized flour and regulate bakeries. The scheme sets terms for the politics that are the subject of a new book: States of Subsistence: The Politics of Bread in Contemporary Jordan (Stanford University Press, 2022). Rest assured, this is no dull account of state welfare that posits and tests for a two-dimensional relationship between the delivery of a staple food and public acquiescence to authoritarian rule. Far from it! To explain these politics, José Ciro Martínez goes to work baking, and taking the reader through kitchens, byways and marketplaces. Via descriptions of bakers and regulators, and interviews with consumers and policymakers, he offers a sophisticated account of how the state meets the stomach in Jordan, and how both citizens and bureaucracy are changed through this intra-action.

States of Subsistence was the winner of the 2023 Roger Owen Book Award, sponsored by the Middle East Studies Association, and singled out for an honourable mention by the 2023 Charles Taylor Book Award committee of the American Political Science Association’s Interpretive Methodologies and Methods Group.

If you like this episode of New Books in Interpretive Political and Social Science then you might also be interested in Mona El Ghobashy on Bread and Freedom: Egypt’s Revolutionary Situation, or Gerard McCarthy on Outsourcing the Polity: Non-state Welfare, Inequality and Resistance in Myanmar.

José’s book recommendations are:

Teo Ballvé, The Frontier Effect: State Formation and Violence in Colombia
Lauren Berlant, On the Inconvenience of Other People
Hisham Matar, My Friends

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Kimberley Moore and Janis Thiessen, "Mmm... Manitoba: The Stories Behind the Foods We Eat" (U Manitoba Press, 2024)

Sun, 12 May 2024 08:00:00 -0000

In 2018, Janis Thiessen, Kimberley Moore, and collaborator Kent Davies refashioned a used food truck into a mobile oral history lab. Together they embarked on a journey around Manitoba, gathering stories about the province’s food and the people who make, sell, and eat it. Along the way, they visited restaurant owners, beer brewers, grocers, farmers, scholars, and chefs in their kitchens and businesses, online, and on board the food truck. The team conducted nearly seventy interviews and indulged in a bounty of prairie delicacies, from Winnipeg’s “Fat Boys” to Steinbach’s perogies to Churchill’s cloudberry jam.

Thiessen and Moore serve up the results of this research in Mmm... Manitoba: The Stories Behind the Foods We Eat (U Manitoba Press, 2024). Mixing recipes, maps, archival records, biographies, and full-colour photographs with fascinating stories, they showcase the province’s diverse food histories. Through the sharing and preparing of food, the authors investigate food security and regulation, Indigenous foodways and agriculture, capitalism’s impact on the agri-food industry, and the networks between Manitoban food producers and retailers. The book also explores the roles of gender, ethnicity, migration, and colonialism in Manitoba’s food history. From kjielkje and schmauntfat to snow goose tidbits, chicken karaage to pork inihaw, mmm... Manitoba offers a thoughtfully nuanced, deliciously digestible, and wholly unique regional history that is sure to satisfy.

Jen Hoyer is Technical Services and Electronic Resources Librarian at CUNY New York City College of Technology. Jen edits for Partnership Journal and organizes with the TPS Collective. She is co-author of What Primary Sources Teach: Lessons for Every Classroom and The Social Movement Archive.

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Michael Gilson, "Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain" (Reaktion Books, 2024)

Fri, 03 May 2024 08:00:00 -0000

Britain is a nation of gardeners; the suburban garden, with its roses and privet hedges, is widely admired and copied across the world. But it is little understood how millions across the nation developed an obsession with their colourful plots of land.

Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain (Reaktion, 2024) by Michael Gilson explores the history of this development and how, despite their stereotype as symbols of dull, middle-class conformity, these new open spaces were seen as a means to bring about social change in the early twentieth century. Gilson restores to the story a remarkable but long-forgotten figure, Richard Sudell, who spent a lifetime ‘evangelising’ that the garden be in the vanguard of progress towards a new egalitarian society with everyday beauty at its centre.

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Sara B. Franklin, "The Editor: How Publishing Legend Judith Jones Shaped Culture in America" (Atria, 2024)

Fri, 03 May 2024 08:00:00 -0000

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday’s Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.

Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who’s who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America’s most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women’s equality, Jones’s work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers.

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Crystal Wilkinson, "Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks" (Clarkson Potter, 2023)

Thu, 02 May 2024 08:00:00 -0000

Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.

An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks (Clarkson Potter, 2023) honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.

As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.

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John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)

Mon, 29 Apr 2024 08:00:00 -0000

Is alcohol a universal feature of human society? Why is problematic in some countries and not others? How was alcohol helped build the modern state? These are just a few of the questions that sociologist John O'Brien addresses in States of Intoxication: The Place of Alcohol in Civilisation(Routledge, 2018). His book offers a broad and diverse perspective on alcohol use and suggests that booze has been an important element in developing communities and building up tax bases. In the era of "superpubs" and microbreweries, O'Brien lends insight into contemporary discussions around alcohol.

Lucas Richert is an associate professor in the School of Pharmacy at the University of Wisconsin, Madison. He studies intoxicating substances and the pharmaceutical industry. He also examines the history of mental health.

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Tarana Husain Khan et al., Memories and Recipes from Muslim South Asia" (Pan Macmillan, 2023)

Sun, 28 Apr 2024 08:00:00 -0000

Forgotten Foods: Memories and Recipes from Muslim South Asia (Pan Macmillan India, 2023) is a collection of essays and recipes that highlights the complex and layered food history of Muslim communities across South Asia. The contributors to the volume include historians, literary scholars, plant scientists, writers, chefs, and more. And their range of essays take us from Ladakh in the north to Sri Lanka in the south, as we learn how food has not been fixed but rather has traveled, survived, and transformed with its peoples. The memories of foods captured here, be it biryanis, pulaos, khicheris, prawn curries, dhal, kanhi (or khanji), and halwa, just to name a few, unsettle gender, class, economic, and caste boundaries, and welcome us to plunge into the delicious food practices of diverse Muslim communities be they Indians, Pakistanis, Rampuris, Kashmiris, Mappila, and Tamils.

The collection also critically highlights how food has been weaponized and politicized (as we see with Muslims eating beef in India today) while also being invoked in discourses of authenticity, especially as food practices and memories travel with those who are displaced into the diaspora, such as amongst Kashmiri Muslims. Food here is then used as an incisive analytical tool to complicate histories and contemporary experiences of Muslims in South Asia. This stunning archive of Muslim food memories and its accompanying delicious recipes will be of interest to so many communities of listeners, from academics of Islam in South Asia, food bloggers, foodies on social media, chefs, and more.

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Ruth Reichl, "The Paris Novel" (Random House, 2024)

Fri, 19 Apr 2024 08:00:00 -0000

Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the words “my daughter” give Stella pause. Celia lived life to the fullest, reinventing herself and discarding anything that no longer pleased her, including Stella’s father, whom Celia refused even to name. And when Stella rebelled by becoming the exact opposite of her mother—disciplined, buttoned-down, reliant on schedules to guarantee safety—Celia did her best to push her daughter out of that comfort zone before distancing herself from Stella as well. So the bequest in Celia’s will is no accident: Stella inherits $8,000, a ticket to Paris, and instructions to spend all the money before returning home.

Stella resists until her employer forces her to take a leave of absence. Even then, Stella spends weeks in Paris scheduling every meal and sightseeing tour—until a strange shopkeeper intent on selling a beautiful dress designed by Yves St. Laurent sends Stella on a journey that will expose her to a lost nineteenth-century painting, the artist who created it, her own past, and the sensory experiences that she has denied herself for so long.

Captivating and beautifully written, The Paris Novel (Random House, 2024) contrasts the eternal story of a young woman finding herself with a historical mystery involving a nineteenth-century artists’ model whose own quest to chart a new course for her life challenged the conventions of her time.

Ruth Reichl—author of numerous books about food, former restaurant critic for the Los Angeles Times and the New York Times, and editor in chief of Gourmet Magazine from 1999 to 2009—has also written two novels: Delicious! (2014) and The Paris Novel (2024).

C. P. Lesley is the author of two historical fiction series set during the childhood of Ivan the Terrible and four other novels. Her latest book—The Merchant’s Tale, cowritten with P.K. Adams—appeared in November 2023.

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Richard Olsen-Harbich, "Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island" (SUNY Press, 2024)

Wed, 17 Apr 2024 08:00:00 -0000

With his new book Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island (SUNY Press, 2024), Richard Olsen-Harbich, Long Island's longest-tenured winemaker, weighs in on what makes the North Fork so unique for fine wine production. He shares his journey through the intricate art of winemaking – a tale of dedication, passion, and the remarkable bond between the sun-soaked earth, the sea-kissed vines, and the creation of exceptional wines. He artfully delves into the rich history, distinct terroir, and the stories behind some of the region's most celebrated vintages.

Talking to New Books Network, Olsen-Harbich discusses the book, delving into the environmental elements that make the North Fork an idyllic location for great winemaking. He provides expert insights into the impact of climate change, the natural wine trend, and the genetically modified plant debate. In addition, he offers his views on restaurant wine programs, books for aspiring winemakers, and the best wineries to visit in the region.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Victoria Flexner and Jay Reifel, "A History of the World in 10 Dinners: 2,000 Years, 100 Recipes" (Rizoli, 2023)

Tue, 16 Apr 2024 08:00:00 -0000

For every lover of food culture, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli, 2023) by Victoria Flexner and Jay Reifel presents scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.

In ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.

Readers learn to orchestrate feasts from Apicus, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the “classics” from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience.

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Grazia Ting Deng, "Chinese Espresso: Contested Race and Convivial Space in Contemporary Italy" (Princeton UP, 2024)

Sun, 14 Apr 2024 08:00:00 -0000

Why and how local coffee bars in Italy--those distinctively Italian social and cultural spaces--have been increasingly managed by Chinese baristas since the Great Recession of 2008?

Italians regard espresso as a quintessentially Italian cultural product--so much so that Italy has applied to add Italian espresso to UNESCO's official list of intangible heritages of humanity. The coffee bar is a cornerstone of Italian urban life, with city residents sipping espresso at more than 100,000 of these local businesses throughout the country. And yet, despite its nationalist bona fides, espresso in Italy is increasingly prepared by Chinese baristas in Chinese-managed coffee bars. In Chinese Espresso: Contested Race and Convivial Space in Contemporary Italy (Princeton UP, 2024), Grazia Ting Deng explores the paradox of "Chinese espresso"--the fact that this most distinctive Italian social and cultural tradition is being preserved by Chinese immigrants and their racially diverse clientele.

Deng investigates the conditions, mechanisms, and implications of the rapid spread of Chinese-owned coffee bars in Italy since the Great Recession of 2008. Drawing on her extensive ethnographic research in Bologna, Deng describes an immigrant group that relies on reciprocal and flexible family labor to make coffee, deploying local knowledge gleaned from longtime residents who have come, sometimes resentfully, to regard this arrangement as a new normal. The existence of Chinese espresso represents new features of postmodern and postcolonial urban life in a pluralistic society where immigrants assume traditional roles even as they are regarded as racial others. The story of Chinese baristas and their patrons, Deng argues, transcends the dominant Eurocentric narrative of immigrant-host relations, complicating our understanding of cultural dynamics and racial formation within the shifting demographic realities of the Global North.

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JJ Johnson and Danica Novgorodoff, "The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table" (Flatiron Books, 2023)

Sat, 13 Apr 2024 08:00:00 -0000

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table (Flatiron Books, 2023) is a cookbook celebrating the versatility of this grain. Its recipes are rooted in many cultures from around the globe, including Asia, Europe, Africa, and the Americas. Award-winning author Chef JJ Johnson, along with Danica Novgorodoff, produces rice recipes for every meal and event. The Simple Art of Rice also provides valuable information on fool-proof methods and rice cooking that will help every person master the art of rice cooking.

Dr. N’Kosi Oates is a curator and assistant professor. He earned his Ph.D. in Africana Studies at Brown University. Find him on Twitter at DrNKosiOates.

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Tina Sikka, "Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism" (Bloomsbury, 2023)

Fri, 05 Apr 2024 08:00:00 -0000

Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism (Bloomsbury, 2023) critically examines contemporary health and wellness culture through the lens of personalization, genetification and functional foods. These developments have had a significant impact on the intersecting categories of gender, race, and class in light of the increasing adoption of digital health and surveillance technologies like MyFitnessPal, Lifesum, HealthyifyMe, and Fooducate. These three vectors of identity, when analysed in relation to food, diet, health, and technology, reveal significant new ways in which inequality, hierarchy, and injustice become manifest.

In the book, Tina Sikka argues that the corporate-led trends associated with health apps, genetic testing, superfoods, and functional foods have produced a kind of dietary-genomic-functional food industrial complex. She makes the positive case for a prosocial, food secure, and biodiverse health and food culture that is rooted in community action, supported by strong public provisioning of health care, and grounded in principles of food justice and sovereignty.

Rituparna Patgiri has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter.

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Paul Hansen, "Hokkaido Dairy Farm: Cosmopolitics of Otherness and Security on the Frontiers of Japan" (SUNY Press, 2024)

Wed, 03 Apr 2024 08:00:00 -0000

As an ethnography of a Japanese dairy farm while having theoretical values going beyond the specific context, Hokkaido Dairy Farm: Cosmopolitics of Otherness and Security on the Frontiers of Japan (SUNY Press, 2024) offers a historical and ethnographic examination of the rapid industrialization of the dairy industry in Tokachi, Hokkaido. The book begins with a history of dairy farming and consumption in Hokkaido from a macro perspective, mapping the transition from survival to subsistence and then from mixed family farms to monoculture and “mega” industrial operations. It then narrows the focus to examine concrete changes in a Tokachi-area dairying community that has undergone rapid sociocultural upheaval over the last three decades, with shifts in human relationships alongside changes in human and cow connections through new technologies. In the final chapters, the scope is further narrowed to a detailed history and ethnography of a single industrializing dairy farm and the morphing cast of individuals attached to it, centering on their idiosyncratic searches for economic, social, and even ontological security in what is popularly considered a peripheral region and industry. The culmination of over fifteen years of ethnographic, policy, and historical research, Hokkaido Dairy Farm argues that the dairy industry in Japan has always been entwined with notions of Otherness and security seeking, notably in terms of frontiers.

Paul Hansen is professor in the Department of International Resource Sciences at Akita University in Japan. He is a socio-cultural anthropologist with a focus on Japan and Jamaica, social theory in relation to identity, affect, embodiment, posthumanism, cosmopolitan studies, ecology and animal-human-technology relationships. He is also interested in food and musicology. He is co-editor (with Blai Guarné) of Escaping Japan: Reflections on Estrangement and Exile in the Twenty-First Century (2018, Routledge).

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Elizabeth S. D. Engelhardt, "Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America" (UNC Press, 2023)

Sun, 31 Mar 2024 08:00:00 -0000

In Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America (UNC Press, 2023), Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South. From the eighteenth century well into the twentieth, entrepreneurial women ran boardinghouses throughout the South; some also carried the institution to far-flung places like California, New York, and London. Owned and operated by Black, Jewish, Native American, and white women, rich and poor, immigrant and native-born, these lodgings were often hubs of business innovation and engines of financial independence for their owners. Within their walls, boardinghouse residents and owners developed the region's earliest printed cookbooks, created space for making music and writing literary works, formed ad hoc communities of support, tested boundaries of race and sexuality, and more. Engelhardt draws on a vast archive to recover boardinghouse women's stories, revealing what happened in the kitchens, bedrooms, hallways, back stairs, and front porches as well as behind closed doors—legacies still with us today.

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José Tenorio, "School Food Politics in Mexico: The Corporatization of Obesity and Healthy Eating Policies" (Routledge, 2023)

Sat, 30 Mar 2024 08:00:00 -0000

For decades now, we’ve all heard the refrain – we are in a war against obesity, with perhaps the most important battle being fought over the health of our children. What better place could there be to defeat the enemy of obesity than our schools, where children are fed and educated and educated about being fed on a daily basis? But how did we come to see health promotion in schools as the key solution to solving the problem of obesity? And is obesity really at the root of our problems to begin with?

Intertwining policy analysis and ethnography, José Tenorio’s School Food Politics in Mexico: The Corporatization of Obesity and Healthy Eating Policies (Routledge, 2023) examines how, and why now, the promotion of healthy lifestyles has been positioned as an ideal ‘solution’ to obesity and how this shapes the preparation, sale and consumption of food in schools in Mexico.

This book situates obesity as a structural problem enabled by market-driven policy change, problematizing the focus on individual behavior change which underpins current obesity policy. Expanding the conversation on the politics of food in schools, obesity policy and dominant perspectives on the relation between food and health, this book is a must-read for scholars of food and nutrition, public health and education, as well as those with an interest in development studies and policy enactment and outcomes.

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David E. Sutton, "Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples" (Berghahn, 2021)

Thu, 28 Mar 2024 08:00:00 -0000

What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples (Berghahn, 2021) by Dr. David E. Sutton explores these questions by proposing a new theory of the meaning of cooking as a willingness to put oneself and one’s meals at risk on a daily basis. Richly illustrated with examples from the author’s anthropology fieldwork in Greece, Bigger Fish to Fry proposes a new approach to the meaning of cooking and how the study of cooking can reshape our understanding of social processes more generally.

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Dinesh Wadiwel, "Animals and Capital" (Edinburgh UP, 2023)

Tue, 19 Mar 2024 08:00:00 -0000

In the 20th century, capitalist animal agriculture emerged with a twofold mission: to ruthlessly exploit animals for their labour time and enlarge human food supplies. The results of this process are clear. Animal-sourced foods have expanded exponentially. And simultaneously, hundreds of billions of animals confront humans and machines in brutal, antagonistic relations shaped by domination and resistance.

Building on Karl Marx’s value theory, Dinesh Joseph Wadiwel argues that factory farms and industrial fisheries are not merely an example of unchecked human supremacism. Nor a result of the victory of market forces. But a combination of both. In Animals and Capital (Edinburgh University Press, 2023) Wadiwel untangles this contemporary handshake between hierarchical anthropocentrism and capitalism.

Dinesh Joseph Wadiwel is Associate Professor in Socio-Legal Studies and Human Rights at the University of Sydney. His research interests include theories of violence, critical animal studies and disability rights. He is author of The War against Animals (Brill, 2015) and is co-editor, with Matthew Chrulew of Foucault and Animals (Brill, 2016). He has a background working within civil society organisations, including in anti-poverty and disability rights roles.

Kyle Johannsen is a Sessional Faculty Member in the Department of Philosophy at Trent University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021).

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Xaq Frohlich on the History of Food Labeling

Mon, 18 Mar 2024 08:00:00 -0000

Peoples & Things host Lee Vinsel talks with Xaq Frolich, Associate Professor of History at Auburn University, about his new book, From Label to Table: Regulating Food in America in the Information Age (University of California Press, 2023). From Label to Table tells the fascinating history of the US Food and Drug Administration’s spreading authority of food regulation over the 20th century, which, after many twists and turns, culminated in the mandatory standardized food label featured on all packaged foods sold in the United States. The pair also talk about more recent controversies, such as labeling around genetically modified organisms, organic farming, and trans fats. Finally, they discuss Frolich’s plans for future work, including fascinating potential projects on the history of the Mediterranean Diet and the history of food packaging.

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Secret Harvests: A Hidden Story of Separation and the Resilience of a Family Farm

Thu, 14 Mar 2024 08:00:00 -0000

Today’s book is: Secret Harvests: A Hidden Story of Separation and the Resilience of a Family Farm (Red Hen Press, 2023), by David Mas Masumoto. In his new memoir, Mas discovers his “lost” aunt. She had been taken away in 1942 when all Japanese Americans were considered the enemy and imprisoned. Due to a disability, she became a “ward” of the state; and his family believed she had died. Then came a surprising phone call—she was alive and living a few miles from their family farm. As Mas discovers, every family has secrets, silences, and lives among their unanswered questions. As Mas learns about his aunt, he asks, How did she survive? Why was she kept hidden? The book interrogates how both shame and resilience empowered his family to forge forward in a land that did not want them. Mas shares how he is driven to explore his identity and the meaning of family—especially as farmers tied to the land. In doing so, he uncovers family secrets that bind his family to a sense of history buried in the earth they work and a sense of place that defines them. Secret Harvests is a story of a family separated by racism against Japanese Americans and the discrimination of people with developmental disabilities—reunited seventy years later, returning to their roots on a farm, and bound by family secrets.

Our guest is: David Mas Masumoto is an organic farmer, author, and activist. His book Epitaph for a Peach won the Julia Child Cookbook award and was a finalist for a James Beard award. His writing has been awarded a Commonwealth Club of California silver medal and the Independent Publisher Books bronze medal. He has been honored by Rodale Institute as an "Organic Pioneer." He has served on the boards of the James Irvine Foundation, Public Policy Institute of California, Cal Humanities, and the National Council on the Arts with nomination by President Obama. He farms with his wife Marcy and two adult children, Nikiko and Koro. They reside in a hundred-year-old farmhouse surrounded by their eighty-acre organic peach, nectarine, apricot, and raisin farm outside of Fresno, California.

Our host is: Dr. Christina Gessler, who is the creator of the Academic Life podcast. She holds a PhD in history, which she uses to explore what stories we tell and what happens to those we never tell.

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Christy Spackman, "The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage" (U California Press, 2023)

Fri, 08 Mar 2024 09:00:00 -0000

Have you ever wondered why your tap water tastes the way it does? The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage (U California Press, 2023) explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers’ awareness of the environment their water comes from. Through examining the development of sensory expertise in the United States and France, this unique history uncovers the foundational role of palatability in shaping Western water treatment processes. By focusing on the relationship between taste and the environment, Christy Spackman shows how efforts to erase unwanted tastes and smells have transformed water into a highly industrialized food product divorced from its origins. The Taste of Water invites readers to question their own assumptions about what water does and should naturally taste like while exposing them to the invisible—but substantial—sensory labor involved in creating tap water.

Christy Spackman is Assistant Professor of Art/Science at Arizona State University, where she holds a joint appointment in the School for the Future of Innovation in Society and the School of Arts, Media and Engineering. She is also Director of the Sensory Labor(atory), an experimental research collective dedicated to creatively disrupting longstanding sensory hierarchies. Her academic work focuses on how the sensory experiences of making, consuming, and disposing of food influence and are influenced by “technologies of taste,” her term for the oft-overlooked technologies and practices used to manage the sensory aspects of foods during production.

Garrett Broad is Associate Professor of Communication Studies in Rowan University’s Edelman College of Communication & Creative Arts, where he also serves as Provost’s Fellow in the Catalysts for Sustainability Initiative. His research and teaching explores the connections between contemporary social movements, food systems, and digital media technology. He is the author of More Than Just Food: Food Justice and Community Change, as well as a variety of articles on food's relationship to environmental sustainability, economic equity, and the health of humans and nonhuman animals.

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Alicia Kennedy, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating" (Beacon Press, 2023)

Wed, 06 Mar 2024 09:00:00 -0000

A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food.

The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We’ve come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to?

In No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Beacon Press, 2023), author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations – raises distinct questions about the meanings and goals of plant-based eating. Kennedy—a vegetarian, former vegan, and once-proprietor of a vegan bakery—understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart.

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Joanna Crosby, "Apples and Orchards Since the Eighteenth Century: Material Innovation and Cultural Tradition" (Bloomsbury, 2023)

Tue, 05 Mar 2024 09:00:00 -0000

Showing how the history of the apple goes far beyond the orchard and into the social, cultural and technological developments of Britain and the USA, Apples and Orchards since the Eighteenth Century: Material Innovation and Cultural Tradition (Bloomsbury, 2023) by Dr. Joanna Crosby takes an interdisciplinary approach to reveal the importance of the apple as a symbol of both tradition and innovation.

From the 18th century in Britain, technological innovation in fruit production and orchard management resulted in new varieties of apples being cultivated and consumed, while the orchard became a representation of stability. In America orchards were contested spaces, as planting seedling apple trees allowed settlers to lay a claim to land. In this book, Dr. Crosby explores how apples and orchards have reflected the social, economic and cultural landscape of their times. From the association between English apples and 'English' virtues of plain speaking, hard work and resultant high-quality produce, to practices of wassailing highlighting the effects of urbanisation and the decline of country ways and customs, Apples and Orchards from the Eighteenth Century shows how this everyday fruit provides rich insights into a time of significant social change.

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Alessandro Gerosa, "The Hipster Economy: Taste and Authenticity in Late Modern Capitalism (UCL Press, 2024)

Tue, 27 Feb 2024 09:00:00 -0000

Today, being authentic has become an aspiration and an imperative. The notion of authenticity shapes the consumption habits of individuals in the most diverse contexts such as food and drinks, clothing, music, tourism and the digital sphere, even leading to the resurgence of apparently obsolescent modes of production such as craft. It also significantly transforms urban areas, their local economies and development. Alessandro Gerosa's The Hipster Economy: Taste and Authenticity in Late Modern Capitalism (UCL Press, 2024) analyses this complex set of related phenomena to argue that the quest for authenticity has been a driver of Western societies from the emersion of capitalism and industrial society to today.

From this premise, the book advances multiple original contributions. First, it explains why and how authenticity has become a fundamental value orienting consumers' taste in late modern capitalism; second, it proposes a novel conceptualisation of the aesthetic regime of consumption; third, the book constitutes the first detailed analysis of the resurgence of the neo-craft industries, their entrepreneurs, and the economic imaginary of consumption underpinning them, and fourth, it analyses how the hipster economy is impacting the urban space, favouring new logic of urban development with contrasting outcomes.

Open-source PDF version found at this link!

Jeff Adler is an ex-linguist and occasional contributor to New Books Network!

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The Taste of Water: A Conversation with Christy Spackman

Mon, 26 Feb 2024 09:00:00 -0000

After WAY too long a hiatus, Peoples & Things is back! GET EXCITED!! In this episode, host Lee Vinsel interviews Christy Spackman, Assistant Professor of Art/Science with a joint appointment in the School for the Future of Innovation in Society and the School of Arts, Media, and Engineering at Arizona State University, about her recent book, The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage (U California Press, 2023). Most Americans drink water that has gone through industrial filtration and treatment. Those processes often leave a flavor in water.

The Taste of Water tells the fascinating story of how scientists, engineers, and water system workers have worked for decades to ensure that processed water has an appealing flavor. Vinsel and Spackman talk about a lot of other things along the way, from how water fits into the field of food studies to Spackman’s future plans. HEY! Peoples & Things has a new newsletter, where you can learn behind the scenes details about the podcast and much more. Check it out here.

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Marcia Bricker Halperin, "Kibbitz and Nosh: When We All Met at Dubrow's Cafeteria" (Cornell UP, 2023)

Sun, 25 Feb 2024 09:00:00 -0000

In the middle decades of the twentieth century in New York City, Dubrow’s cafeterias in the Flatbush section of Brooklyn and the garment district of Manhattan were places to get out of your apartment, have coffee with friends, or enjoy a hearty but affordable meal. They were grounded in the world of Jewish immigrants and their children, and they thrived in years when Flatbush and the Garment District each had a distinctly Jewish character. The cafeterias were also places where working class and modestly middle class New Yorkers of European ancestry, with few great luxuries in their lives, could enjoy a taste of culinary abundance.

Under demographic changes, economic decay and high crime in the 1970s and 1980s, the world that produced Dubrow’s came apart. The Brooklyn branch of Dubrow’s closed in 1978, the Manhattan branch in 1985.

But before Dubrow’s cafeterias were shuttered, Marcia Bricker Halperin captured their mood and their patrons in black and white photographs. These pictures, along with essays by the playwright Donald Margulies and the historian Deborah Dash Moore, constitute Marcia’s book Kibitz and Nosh: When We All Met at Dubrow’s Cafeteria, published by Cornell University Press (2023) and winner of a National Jewish Book Council prize for Food Writing and Cookbooks.

Robert W. Snyder, Manhattan Borough Historian and professor emeritus at Rutgers University, is editing an anthology of New Yorkers’ memories of the COVID-19 pandemic for Cornell University Press.

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Jennifer Regan-Lefebvre, "Imperial Wine: How the British Empire Made Wine’s New World" (U California Press, 2022)

Fri, 16 Feb 2024 09:00:00 -0000

Imperial Wine: How the British Empire Made Wine’s New World (University of California Press, 2022) by Dr. Jennifer Regan-Lefebvre is a bold, rigorous and award-winning history of Britain’s surprising role in creating the wine industries of Australia, South Africa, and New Zealand. Dr. Regan-Lefebvre bridges the genres of global commodity history and imperial history, presenting provocative new research in an accessible narrative. This is the first book to argue that today’s global wine industry exists as a result of settler colonialism and that imperialism was central, not incidental, to viticulture in the British colonies.

Wineries were established almost immediately after the colonisation of South Africa, Australia, and New Zealand as part of a civilising mission: tidy vines, heavy with fruit, were symbolic of Britain’s subordination of foreign lands. Economically and culturally, nineteenth-century settler winemakers saw the British market as paramount. However, British drinkers were apathetic towards what they pejoratively called "colonial wine."

The tables only began to turn after the First World War, when colonial wines were marketed as cheap and patriotic and started to find their niche among middle- and working-class British drinkers. This trend, combined with social and cultural shifts after the Second World War, laid the foundation for the New World revolution in the 1980s, making Britain into a confirmed country of wine-drinkers and a massive market for New World wines. These New World producers may have only received critical acclaim in the late twentieth century, but Imperial Wine shows that they had spent centuries wooing, and indeed manufacturing, a British market for inexpensive colonial wines. This book is sure to satisfy any curious reader who savours the complex stories behind this commodity chain.

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Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)

Mon, 12 Feb 2024 09:00:00 -0000

Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural preferences, by shocks to the status quo-- pandemics and economic strife, the escalation of the climate and ecological crises--and by how we choose to respond. It will also be shaped by our emotions. It will be shaped by the meat paradox.

"Should we eat animals?" was, until recently, a question reserved for moral philosophers and an ethically minded minority, but it is now posed on restaurant menus and supermarket shelves, on social media and morning television. The recent surge in popularity for veganism in the UK, Europe, and North America has created a rupture in the rites and rituals of meat, challenging the cultural narratives that sustain our omnivory.

In The Meat Paradox: Eating, Empathy, and the Future of Meat (Pegasus Books, 2022), Rob Percival, an expert in the politics of meat, searches for the evolutionary origins of the meat paradox, asking when our relationship with meat first became emotionally and ethically complicated. Every society must eat, and meat provides an important source of nutrients. But every society is moved by its empathy. We must all find a way of balancing competing and contradictory imperatives. This new book is essential reading for anyone interested in the origins of our empathy, the psychology of our dietary choices, and anyone who has wondered whether they should or shouldn't eat meat.

Rob Percival is Head of Policy at the Soil Association, Britain's leading food and farming charitable organization. He has been shortlisted for the Guardian's International Development Journalism Prize as well as the Thompson Reuters Food Sustainability Media Award.

Caleb Zakarin is the Assistant Editor of the New Books Network (Twitter: @caleb_zakarin).

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Yamini Narayanan, "Mother Cow, Mother India: A Multispecies Politics of Dairy in India" (Stanford UP, 2023)

Sun, 11 Feb 2024 09:00:00 -0000

India imposes stringent criminal penalties, including life imprisonment in some states, for cow slaughter, based on a Hindu ethic of revering the cow as sacred. And yet India is among the world's leading producers of beef, leather, and milk, industries sustained by the mass slaughter of bovines. What is behind this seeming contradiction? What do bovines, deemed holy in Hinduism, experience in the Indian milk and beef industries? Yamini Narayanan asks and answers these questions, introducing cows and buffaloes as key subjects in India's cow protectionism, rather than their treatment hitherto as mere objects of political analysis. Emphasizing human–animal hierarchical relations, Narayanan argues that the Hindu framing of the cow as "mother" is one of human domination, wherein bovine motherhood is simultaneously capitalized for dairy production and weaponized by right-wing Hindu nationalists to violently oppress Muslims and Dalits.

Using ethnographic and empirical data gathered across India, Mother Cow, Mother India: A Multispecies Politics of Dairy in India (Stanford UP, 2023) reveals the harms caused to buffaloes, cows, bulls, and calves in dairying, and the exploitation required of the diverse, racialized labor throughout India's dairy production continuum to obscure such violence. Ultimately, Narayanan traces how the unraveling of human domination and exploitation of farmed animals is integral to progressive multispecies democratic politics, speculating on the real possibility of a post-dairy society, based on vegan agricultural policies for livelihoods and food security.

Yash Sharma is a PhD student in Political Science at the School of Public and International Affairs, University of Cincinnati. His research is focused on the interactions of political mobilization and anti-minority violence within Hindu nationalist organizations in India. Twitter. Email: sharmaym@mail.uc.edu

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Julia Ornelas-Higdon, "The Grapes of Conquest: Race, Labor, and the Industrialization of California Wine, 1769–1920" (U Nebraska Press, 2023)

Sat, 03 Feb 2024 09:00:00 -0000

California’s wine country conjures images of pastoral vineyards and cellars lined with oak barrels. As a mainstay of the state’s economy, California wines occupy the popular imagination like never before and drive tourism in famous viticultural regions across the state. Scholars know remarkably little, however, about the history of the wine industry and the diverse groups who built it. In fact, contemporary stereotypes belie how the state’s commercial wine industry was born amid social turmoil and racialized violence in eighteenth- and nineteenth-century California.

In The Grapes of Conquest: Race, Labor, and the Industrialization of California Wine, 1769–1920 (University of Nebraska Press, 2023) Dr. Julia Ornelas-Higdon addresses these gaps in the historical narrative and popular imagination. Beginning with the industry’s inception at the California missions, Dr. Ornelas-Higdon examines the evolution of wine growing across three distinct political regimes—Spanish, Mexican, and American—through the industry’s demise after Prohibition. This interethnic study of race and labour in California examines how California Natives, Mexican Californios, Chinese immigrants, and Euro-Americans came together to build the industry.

Dr. Ornelas-Higdon identifies the birth of the wine industry as a significant missing piece of California history—one that reshapes scholars’ understandings of how conquest played out, how race and citizenship were constructed, and how agribusiness emerged across the region. The Grapes of Conquest unearths the working-class, multiracial roots of the California wine industry, challenging its contemporary identity as the purview of elite populations.

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Use of Bacteriophages as Natural Antimicrobials to Manage Bacterial Pathogens in Aquaculture in Vietnam and Australia

Fri, 02 Feb 2024 09:00:00 -0000

Aquaculture is the fastest-growing protein production industry globally, with Vietnam one of the top producers and exporters of seafood products. In Vietnam, aquaculture is seen as a means of protecting rural livelihoods threatened by the consequences of climate change on agriculture. But climate change also drives the emergence of marine bacterial pathogens, causing considerable losses to aquaculture production. Traditionally, pathogen blooms have been treated with antimicrobials – but this has resulted in the emergence and spread of antimicrobial resistance in aquaculture settings. So how can we combat these bacterial pathogens without fostering antimicrobial resistance whilst also continuing to produce the seafood needed to meet the world’s protein needs?

Dr Carola Venturini is an expert research microbiologist and lecturer at the Sydney School of Veterinary Sciences at the University of Sydney. Her work investigates solutions to the crisis posed by the global rise in antimicrobial resistance in bacteria causing severe infections, with a particular focus on One Health/One World approaches. Her primary research areas are anti-microbial resistance transmission routes and mechanisms, impact of antibiotic use on gut health, and the design of bacteriophage-based applications against multidrug resistant pathogens, including in aquaculture settings in Australia and Vietnam.

Dr Natali Pearson is Curriculum Coordinator at the Sydney Southeast Asia Centre, a university-wide multidisciplinary center at the University of Sydney, Australia. Her research focuses on the protection, management and interpretation of underwater cultural heritage in Southeast Asia.

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Charlotte Coté, "A Drum in One Hand, a Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast" (U Washington Press, 2022)

Tue, 30 Jan 2024 09:00:00 -0000

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté connects protecting the free movement and ecological health of salmon runs to issues as global as climate change, arguing that in order to understand the big picture, you need to start with what people put on their dinner tables. A Drum in One Hand, a Sockeye in the Other is a book about resilience, healing, and sustenance in the face of challenges, and about the real, material, work people are doing to decolonize their diets and in doing so, healing the land and their communities.

Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota and is the Assistant Director of the American Society for Environmental History.

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James R. Fichter, "Tea: Consumption, Politics, and Revolution, 1773–1776" (Cornell UP, 2023)

Wed, 24 Jan 2024 09:00:00 -0000

In Tea: Consumption, Politics, and Revolution, 1773–1776 (Cornell University Press, 2023), Dr. James R. Fichter reveals that despite the so-called Boston Tea Party in 1773, two large shipments of tea from the East India Company survived and were ultimately drunk in North America. Their survival shaped the politics of the years ahead, impeded efforts to reimburse the company for the tea lost in Boston Harbor, and hinted at the enduring potency of consumerism in revolutionary politics.

Tea protests were widespread in 1774, but so were tea advertisements and tea sales, Fichter argues. The protests were noisy and sometimes misleading performances, not clear signs that tea consumption was unpopular. Revolutionaries vilified tea in their propaganda and prohibited the importation and consumption of tea and British goods. Yet merchant ledgers reveal these goods were still widely sold and consumed in 1775. Colonists supported Patriots more than they abided by non-consumption. When Congress ended its prohibition against tea in 1776, it reasoned that the ban was too widely violated to enforce. War was a more effective means than boycott for resisting Parliament, after all, and as rebel arms advanced, Patriots seized tea and other goods Britons left behind. By 1776, protesters sought tea and, objecting to its high price, redistributed rather than destroyed it. Yet as Dr. Fichter demonstrates in Tea, by then the commodity was not a symbol of the British state, but of American consumerism.

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Loka Ashwood et al., "Empty Fields, Empty Promises: A State-By-State Guide to Understanding and Transforming the Right to Farm" (UNC Press, 2023)

Wed, 24 Jan 2024 09:00:00 -0000

Since the late 1970s, Right to Farm Laws have been adopted by states across the US to limit nuisance lawsuits against farmers engaged in standard agricultural practices. But who really benefits from Right to Farm Laws? And what can be done to promote real agricultural, rural, and environmental justice? Empty Fields, Empty Promises: A State-By-State Guide to Understanding and Transforming the Right to Farm (UNC Press, 2023) offers valuable history and incisive commentary on these questions.

Since their adoption, there has yet to be a comprehensive analysis of what Right to Farm laws do and who they benefit. This book offers the first national analysis and guide to these laws. It reveals that they generally benefit the largest operators, like processing plants, while traditional farmers benefit the least. Disfavored most of all are those seeking to defend their homes and environment against multinational corporations that use right-to-farm laws to strip neighboring owners of their property rights. Through what the book calls the "midburden," right-to-farm laws dispossess the many in favor of the few, paving the path to rural poverty.

Empty Fields, Empty Promises summarizes every state's right-to-farm laws to help readers track and navigate their local and regional legal landscape. The book concludes by offering paths forward for a more distributed and democratic agrifood system that achieves agricultural, rural, and environmental justice.

The book is available for purchase or for FREE as an Open Access eBook from the University of North Carolina Press.

Loka Ashwood is associate professor of sociology at the University of Kentucky. Her work develops action-centered methodologies that help frontline communities overcome environmental injustices and strengthen democracy. She is the author of For-Profit Democracy: Why the Government Is Losing the Trust of Rural America (2018) and co-author of An Invitation to Environmental Sociology (6th Edition, 2020).
Aimee Imlay is assistant professor of sociology at Mississippi State University.
Lindsay Kuehn is a public defender in Ramsey County, Minnesota, and a staff attorney with the Farmers' Legal Action Group.
Allen Franco is an assistant federal public defender for the districts of Massachusetts, New Hampshire, and Rhode Island.
Danielle Diamond is a visiting fellow at the Brooks McCormick Jr. Animal Law and Policy Program at Harvard Law School.

Garrett Broad is Associate Professor of Communication Studies in Rowan University’s Edelman College of Communication & Creative Arts, where he also serves as Provost’s Fellow in the Catalysts for Sustainability Initiative. His research and teaching explore the connections between contemporary social movements, food systems, and digital media technology. He is the author of More Than Just Food: Food Justice and Community Change, as well as a variety of articles on food's relationship to environmental sustainability, economic equity, and the health of humans and nonhuman animals.

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Ian MacAllen, "Red Sauce: How Italian Food Became American" (Rowman & Littlefield, 2022)

Mon, 22 Jan 2024 09:00:00 -0000

In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture.

Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce’ became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.

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Matthew Batt, "The Last Supper Club: A Waiter's Requiem" (U of Minnesota Press, 2023)

Fri, 12 Jan 2024 09:00:00 -0000

During a year on sabbatical from his university position, Matthew Batt realized he needed money—fast—and it just so happened that a craft brewery in Minneapolis was launching a restaurant and looking to hire. So it was that the forty-something tenured professor found himself waiting tables. And loving it.

The Last Supper Club: A Waiter's Requiem (University of Minnesota Press, 2023) tells the story of Batt’s experience at the fine dining restaurant, an adventure that continued well past his sabbatical—right up to the restaurant’s sudden and unceremonious closing, shortly after it was named one of the best restaurants in the country by Food & Wine. Batt’s memoir conveys the challenge—and the satisfaction—of meeting the demands of a frenzied kitchen and an equally expectant crowd. The Last Supper Club reveals the ups and downs of a waiter’s workday and offers an insightful perspective on what makes a job good, bad, or great.

James Kates is a professor in the Department of Communication at the University of Wisconsin-Whitewater. He has worked as an editor at The Philadelphia Inquirer, the Milwaukee Journal Sentinel and other publications.

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Martha C. Nussbaum, "Justice for Animals: Our Collective Responsibility" (Simon & Schuster, 2022)

Tue, 02 Jan 2024 09:00:00 -0000

A revolutionary new theory and call to action on animal rights, ethics, and law from the renowned philosopher Martha C. Nussbaum.

Animals are in trouble all over the world. Whether through the cruelties of the factory meat industry, poaching and game hunting, habitat destruction, or neglect of the companion animals that people purport to love, animals suffer injustice and horrors at our hands every day. The world needs an ethical awakening, a consciousness-raising movement of international proportions.

In Justice for Animals (Simon & Schuster, 2023), one of the world’s most influential philosophers and humanists Martha C. Nussbaum provides a revolutionary approach to animal rights, ethics, and law. From dolphins to crows, elephants to octopuses, Nussbaum examines the entire animal kingdom, showcasing the lives of animals with wonder, awe, and compassion to understand how we can create a world in which human beings are truly friends of animals, not exploiters or users. All animals should have a shot at flourishing in their own way. Humans have a collective duty to face and solve animal harm. An urgent call to action and a manual for change, Nussbaum’s groundbreaking theory directs politics and law to help us meet our ethical responsibilities as no book has done before.

Martha C. Nussbaum is currently the Ernst Freund Distinguished Service Professor of Law and Ethics at the University of Chicago, appointed in the Department of Philosophy and the Law School.

Caleb Zakarin is the Assistant Editor of the New Books Network (Twitter: @caleb_zakarin).

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Benjamin R. Siegel, “Hungry Nation: Food, Famine, and the Making of Modern India” (Cambridge UP, 2018)

Mon, 01 Jan 2024 09:00:00 -0000

In his first book Hungry Nation: Food, Famine, and the Making of Modern India (Cambridge University Press 2018), historian Benjamin Robert Siegel explores independent India's attempts to feed itself between the 1940s and 1970s. Following the devastating Bengal famine of 1943, hunger and malnutrition remained key issues for India's politicians, planners and citizens as a new nation sought to become self-sufficient in food production. Siegel's book follows debates on land reform, technology and native diets to understand how the food question became an entry point into larger questions of citizenship, rights and welfare, debates that continue to loom large in the battle against agrarian distress and widespread food insecurity in present-day India.

Madhuri Karak holds a Ph.D. in cultural anthropology from The Graduate Center, City University of New York. Her dissertation titled "Insurgent Difference: An Ethnography of an Indian Resource Frontier” analyzed resource extraction and development as mutually constitutive logics of rule in the bauxite-rich mountains of southern Odisha, India. She tweets @madhurikarak and more of her work can be found here.

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Benjamin Lorr, "The Secret Life of Groceries: The Dark Miracle of the American Supermarket" (Penguin, 2020)

Mon, 01 Jan 2024 09:00:00 -0000

This episode of the New Books in Economic and Business History is an interview with New York writer Benjamin Lorr. Benjamin Lorr is the author of Hell-Bent: Obsession, Pain, and the Search for Something Like Transcendence in Competitive Yoga, a book that explores the Bikram Yoga community and movement. His second book, The Secret Life of Groceries: The Dark Miracle of the American Supermarket is "an extraordinary investigation into the human lives at the heart of the American grocery store. The miracle of the supermarket has never been more apparent. Like the doctors and nurses who care for the sick, suddenly the men and women who stock our shelves and operate our warehouses are understood as ‘essential’ workers, providing a quality of life we all too easily take for granted. But the sad truth is that the grocery industry has been failing these workers for decades.

In this page-turning expose, author Benjamin Lorr pulls back the curtain on the highly secretive grocery industry. Combining deep sourcing, immersive reporting, and sharp, often laugh-out-loud prose, Lorr leads a wild investigation, asking what does it take to run a supermarket? How does our food get on the shelves? And who suffers for our increasing demands for convenience and efficiency? In this journey:

We learn the secrets of Trader Joe's success from Trader Joe himself
Drive with truckers caught in a job they call "sharecropping on wheels"
Break into industrial farms with activists to learn what it takes for a product to earn certification labels like "fair trade" and "free range"
Follow entrepreneurs as they fight for shelf space, learning essential tips, tricks, and traps for any new food business
Journey with migrants to examine shocking forced labor practices through their eyes

The product of five years of research and hundreds of interviews across every level of the business, The Secret Life of Groceries is essential reading for those who want to understand our food system--delivering powerful social commentary on the inherently American quest for more and compassionate insight into the lives that provide it.

Paula De La Cruz-Fernandez is a consultant, historian, and digital editor. New Books Network en español editor. Edita CEO.

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Ilaria Tabusso Marcyan, "The Cultural Roots of Slow Food: Peasants, Partisans, and the Landscape of Italian Resistance" (Lexington Books, 2023)

Sat, 30 Dec 2023 09:00:00 -0000

The Cultural Roots of Slow Food: Peasants, Partisans, and the Landscape of Italian Resistance (Lexington Books, 2023) focuses on the work of a variety of intellectual activists, related food justice literature, and documentary films, and argues that contemporary forms of environmental activism, as they are rooted in local food and sustainable farming, are built on Italian peasant culture and its contributions to the Resistance movement.

During World War II the Italian Resistance marked an unprecedented encounter between the urban and intellectual resistance and peasant culture, contributing to the creation of a new legacy of organic intellectuals. The organic intellectuals analyzed in this book look to the hinterlands to demonstrate that peasants, by sharing their knowledge of the land and traditional practices, produce their own organic intellectuals. Some examples examined are Alcide Cervi, Nuto Revelli, and Ermanno Olmi. Ilaria Tabusso Marcyan argues that their work, personal experiences, and visions of resistance foreground the roots of the Slow Food international grassroots movement. She posits that today, Slow Food and the food communities of Terra Madre in Italy and around the world represent one of the many examples of these new organic intellectuals committed to rebuild a more harmonious and sustainable relationship with the land.

A title mentioned in the interview is Contesting Extinctions. Decolonial and Regenerative Futures (Lexington Books, 2021) edited by Suzanne McCullagh, Luis Iñaki Prádanos, Ilaria Tabusso-Marcyan, and Cathy Wagner. Wesley Y. Leonard is involved in the Myaamia language reclamation project.

The Nuevos Horizontes podcast is supported by the Mellon Foundation and the graduate program in Estudios Culturales y Humanísticos at the Universidad de Puerto Rico-Mayagüez. This episode was hosted by Jeffrey Herlihy-Mera and Ricia Chansky.

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Benjamin A. Wurgaft and Merry White, "Ways of Eating: Exploring Food Through History and Culture" (U California Press, 2023)

Sun, 17 Dec 2023 09:00:00 -0000

What we learn when an anthropologist and a historian talk about food.

From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating: Exploring Food Through History and Culture (U California Press, 2023) introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals.

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Kelly Spivey is a writer and documentarian.

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Chetan Choithani, "Migration, Food Security and Development: Insights from Rural India" (Cambridge UP, 2023)

Sun, 17 Dec 2023 09:00:00 -0000

Migration, Food Security and Development: Insights from Rural India (Cambridge UP, 2023) examines the role of migration as a livelihood strategy in influencing food access among rural households. Migration forms a key component of livelihoods for an increasing number of rural households in many developing countries. Importantly, there is now a growing consensus among academics and policymakers on the potential positive effects of migration in promoting human development. Concurrently, the significance of food security as an important development objective has grown tremendously, and the Sustainable Development Goals agenda envisages eliminating all forms of malnutrition. However, the academic and policy discussions on these two issues have largely proceeded in silos, with little attention devoted to the relationship they bear with each other. Using the conceptual frameworks of 'entitlements' and 'sustainable livelihoods', this book seeks to fill this gap in the context of India - a country with the most food-insecure people in the world and where migration is integral to rural livelihoods.

Chetan Choithani is an Assistant Professor in the Inequality and Human Development Programme at the School of Social Sciences, National Institute of Advanced Studies, India. The broad disciplinary domain of Chetan's work is development studies. Within this area, his research and teaching interests include migration and urbanisation, food and nutrition, livelihoods, gender, and social policy and how they relate to development, particularly in the Indian context. Chetan has done extensive fieldwork in remote parts of India, and his research uses primary, field-based insights to engage with and inform larger issues of development. Chetan has published two authored books and several articles in leading peer-reviewed journals. His latest book-length publication is Migration, Food Security and Development: Insights from Rural India, published by Cambridge University Press in 2023.

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Caroline J. Smith, "Season to Taste: Rewriting Kitchen Space in Contemporary Women's Food Memoirs" (U Mississippi Press, 2023)

Thu, 14 Dec 2023 09:00:00 -0000

Between 2000 and 2010, many contemporary US-American women writers were returning to the private space of the kitchen, writing about their experiences in that space and then publishing their memoirs for the larger public to consume. Season to Taste: Rewriting Kitchen Space in Contemporary Women’s Food Memoirs (U Mississippi Press, 2023) explores women’s food memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food.

Caroline J. Smith begins the book with a historical overview of how the space of the kitchen, and the expectations of women associated with it, have shifted considerably since the 1960s. Better Homes and Gardens, as well as the discourse of the second-wave feminist movement, tended to depict the space as a place of imprisonment. The contemporary popular writers examined in Season to Taste, such as Ruth Reichl, Kim Sunée, Jocelyn Delk Adams, Julie Powell, and Molly Wizenberg, respond to this characterization by instead presenting the kitchen as a place of transformation. In their memoirs and recipes, these authors reinterpret their roles within the private sphere of the home as well as the public sphere of the world of publishing (whether print or digital publication). The authors examined here explode the divide of private/feminine and public/masculine in both content and form and complicate the genres of recipe writing, diary writing, and memoir. These women writers, through the act of preparing and consuming food, encourage readers to reconsider the changing gender politics of the kitchen.

Jeannette Cockroft is an associate professor of history and political science at Schreiner University.

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Lynn Z. Bloom, "Recipe" (Bloomsbury, 2022)

Wed, 13 Dec 2023 09:00:00 -0000

Recipe (Bloomsbury, 2022) by Lynn Z. Bloom reveals the surprising lessons that recipes teach, in addition to the obvious instructions on how to prepare a dish or perform a process. These include lessons in hospitality, friendship, community, family and ethnic heritage, tradition, nutrition, precision and order, invention and improvisation, feasting and famine, survival and seduction and love. A recipe is a signature, as individual as the cook's fingerprint; a passport to travel the world without leaving the kitchen; a lifeline for people in hunger and in want; and always a means to expand one's worldview, if not waistline.

This book is part of the Object Lessons series: short, beautifully designed books about the hidden lives of ordinary things.

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Jesse Dart, "Feeding the Hustle: Free Food & Care Inside the Tech Industry" (Lexington Books, 2022)

Mon, 11 Dec 2023 09:00:00 -0000

Food is increasingly a subject of interest in social sciences: how we cook, consume, and share food is relevant to our social lives. In Feeding the Hustle: Free Food & Care Inside the Tech Industry (Lexington Books, 2022), Jesse Dart draws on ethnographic fieldwork to consider the ways in which free food has become ubiquitous and even compulsory within the tech industry. Packed lunches have nearly disappeared as more companies provide free food with the stated objectives of attracting and retaining employees, increasing productivity, and creating a sense of community through commensality. Dart demonstrates how these food programs alter the relationship between employer and employee, support a flexible type of workforce, and reveal a commensality that is both exclusionary and inclusionary. Through detailed descriptions and insightful analysis, the book illustrates the tension embedded in food perks in the workplace, between food as a kind of gift and as a part of everyday entitlement.

Jesse Dart is a social anthropologist and writer whose origins are in southern Illinois. He has spent many years living, researching and studying overseas, most recently in Italy. His academic interests are in the anthropology of work, food, and care. He is currently the senior UX research at Hyatt Hotels Corporation.

Yadong Li is a PhD student in anthropology at Tulane University. He conducts ethnography among ufologists in China. His research interests lie at the intersection of the anthropology of the paranormal, hope studies, and post-structuralist philosophy. More details about his scholarship and research interests can be found here.

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Yan Slobodkin, "The Starving Empire: A History of Famine in France's Colonies" (Cornell UP, 2023)

Mon, 11 Dec 2023 09:00:00 -0000

The Starving Empire: A History of Famine in France's Colonies (Cornell University Press, 2023) by Dr. Yan Slobodkin traces the history of famine in the modern French Empire, showing that hunger is intensely local and sweepingly global, shaped by regional contexts and the transnational interplay of ideas and policies all at once. By integrating food crises in Algeria, West and Equatorial Africa, and Vietnam into a broader story of imperial and transnational care, Dr. Slobodkin reveals how the French colonial state and an emerging international community took increasing responsibility for subsistence, but ultimately failed to fulfill this responsibility.

Europeans once dismissed colonial famines as acts of god, misfortunes of nature, and the inevitable consequences of backward races living in harsh environments. But as Dr. Slobodkin recounts, drawing on archival research from four continents, the twentieth century saw transformations in nutrition, scientific racism, and international humanitarianism that profoundly altered ideas of what colonialism could accomplish. A new confidence in the ability to mitigate hunger, coupled with new norms of moral responsibility, marked a turning point in the French Empire's relationship to colonial subjects—and to nature itself.

Increasingly sophisticated understandings of famine as a technical problem subject to state control saddled France with untenable obligations. The Starving Empire not only illustrates how the painful history of colonial famine remains with us in our current understandings of public health, state sovereignty, and international aid, but also seeks to return food—this most basic of human needs—to its central place in the formation of modern political obligation and humanitarian ethics.

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Grace Lin, "Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods" (Little, Brown Books, 2023)

Fri, 08 Dec 2023 09:00:00 -0000

Newbery and Caldecott honoree and New York Times bestselling author Grace Lin joins New Books Network to talk about her new, groundbreaking, lushly illustrated, book that explores the whimsical myths and stories behind your favorite American Chinese food. From fried dumplings to fortune cookies, she shares the magical tales and historical roots of these well-loved dishes in Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods (Little, Brown Books, 2023).

From the fun connection between scallion pancakes and pizza to a look at how wonton soup represents the creation of the world, Grace Lin offers up a mix of insights and folklore.

Separated into courses like a Chinese menu, these tales are filled with squabbling dragons, magical fruits, and hungry monks. Her book brings you to far-off times and marvelous places, all while making your mouth water. And, along the way, you might just discover a deeper understanding of the resilience and triumph behind this food, and what makes it undeniably American.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Jeremy Scheck, "ScheckEats-Cooking Smarter: Friendly Recipes with a Side of Science" (Harvest, 2023)

Thu, 07 Dec 2023 09:00:00 -0000

From next-gen culinary phenom and TikTok superstar Jeremy Scheck, joins New Books Network to talk about his very first book, sharing easy and delicious recipes for every day and beyond—plus expert tips to make you a better, happier cook.

Jeremy Scheck has charmed a new generation of home cooks with his simple yet remarkably tasty recipes and his reliable culinary and food science know-how.

Now, in ScheckEats-Cooking Smarter: Friendly Recipes with a Side of Science (Harvest, 2023), Jeremy shares the building blocks of what he calls culinary literacy: understanding why a recipe works and empowering readers to cook with confidence every day. Recipes are designed to minimize single-use ingredients and equipment (for example, all baking recipes are no-mixer-required), encouraging versatility with easily available essentials and Jeremy’s favorite kitchen staples.

Invaluable primers throughout offer simple explanations of age-old techniques and food science facts, such as how to get the perfect creamy pasta sauce, how to make leftover veggie soup without a recipe, and why you need brown butter in your life (and in your cookies. With this must-have kitchen companion, everyone can learn the basics of cooking simple but delicious food, whether it’s your first cookbook or it’s joining a full shelf of dog-eared and sauce-stained classics.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Dolly Kikon and Joel Rodrigues, "Food Journeys: Stories from the Heart" (Zubaan Books, 2023)

Wed, 06 Dec 2023 09:00:00 -0000

Food Journeys: Stories from the Heart (Zubaan Books, 2023) is a powerful collection that draws on personal experiences, and the meaning of grief, rage, solidarity, and life. Feminist anthropologist Dolly Kikon and peace researcher Joel Rodrigues present a wide-ranging set of stories and essays accompanied by recipes. They bring together poets, activists, artists, writers, and researchers who explore how food and eating allow us to find joy and strength while navigating a violent history of militarization in Northeast India.

Food Journeys takes us to the tea plantations of Assam, the lofty mountains of Sikkim, the homes of a brewer and a baker in Nagaland, a chef’s journey from Meghalaya, a trip to the paddy fields in Bangladesh, and many more sites, to reveal why people from Northeast India intimately care about what they eat and consider food an integral part of their history, politics, and community. Deliciously feminist and bold, Food Journeys is both an invitation and a challenge to recognize gender and lived experiences as critical aspects of political life.

Dolly Kikon is an anthropologist whose work focuses on the political economy of extractive resources, militarisation, migration, indigeneity, food cultures and human rights in India. She is the author of Life and Dignity: Women’s Testimonies of Sexual Violence in Dimapur (Nagaland) (2015); Living with Oil and Coal: Resource Politics and Militarisation in Northeast India (2019); Leaving the Land: Indigenous Migration and Affective Labour in India (2019); Ceasefire City: Militarism, Capitalism, and Urbanism in Dimapur (2021); and Seeds and Food Sovereignty: Eastern Himalayan Experiences (2023).

Joel Rodrigues is the author of Seeds and Food Sovereignty: Eastern Himalayan Experiences (2023). Joel is a doctoral researcher at the Department of Social Anthropology, Stockholm University. His writings have been featured in Gastronomica, Morung Express, and ‘Raiot.in’. He has a bachelor’s degree in mass media, and a master’s in peace and conflict studies. His peace research work engages with law, violence, memory, food, and media. Born in Mumbai, Joel has lived in Northeast India for a decade now

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Christopher A. Whatley and Joanna Hambly, "Salt: Scotland's Newest Oldest Industry" (Birlinn, 2023)

Tue, 05 Dec 2023 10:00:00 -0000

Salt is a vital commodity. For many centuries it sustained life for Scots as seasoning for a diet dominated by grains (mainly oats), and for preservation of fish and cheese.

Sea-salt manufacturing is one of Scotland’s oldest industries, dating to the eleventh century if not earlier. Smoke- and steam-emitting panhouses were once a common sight along the country’s coastline and are reflected in many of Scotland’s placenames. The industry was a high-status activity, with the monarch initially owning salt pans. Salt manufacture was later organised by Scotland’s abbeys and then by landowners who had access to the sea and a nearby supply of coal. As salt was an important source of tax revenue for the government, it was often a cause of conflict (and military action) between Scotland and England. The future of the industry – and the price of salt for consumers – was a major issue during negotiations around the Union of 1707.

Salt: Scotland's Newest Oldest Industry (Birlinn, 2023) edited by Dr. Christopher Whatley and Dr. Joanna Hambley celebrates both the history and the rebirth of the salt industry in Scotland. Although salt manufacturing declined in the nineteenth century and was wound up in the 1950s, in the second decade of the twenty-first century the trade was revived. Scotland’s salt is now a high-prestige, green product that is winning awards and attracting interest across the UK.

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Sara Byala, "Bottled: How Coca-Cola Became African" (Oxford UP, 2023)

Sun, 03 Dec 2023 09:00:00 -0000

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Chhaya Kolavalli, "Well-Intentioned Whiteness: Green Urban Development and Black Resistance in Kansas City" (U Georgia Press, 2023)

Sat, 02 Dec 2023 09:00:00 -0000

Chhaya Kolavalli's book Well-Intentioned Whiteness: Green Urban Development and Black Resistance in Kansas City (U Georgia Press, 2023) documents how whiteness can take up space in U.S. cities and policies through well-intentioned progressive policy agendas that support green urbanism. Through in-depth ethnographic research in Kansas City, Kolavalli explores how urban food projects--central to the city's approach to green urbanism--are conceived and implemented and how they are perceived by residents of "food deserts," those intended to benefit from these projects.

Through her analysis, Kolavalli examines the narratives and histories that mostly white local food advocates are guided by and offers an alternative urban history of Kansas City--one that centers the contributions of Black and brown residents to urban prosperity. She also highlights how displacement of communities of color, through green development, has historically been a key urban development strategy in the city.

Well-Intentioned Whiteness shows how a myopic focus on green urbanism, as a solution to myriad urban "problems," ends up reinforcing racial inequity and uplifting structural whiteness. In this context, fine-grained analysis of how whiteness takes up space in our cities--even through progressive policy agendas--is more important. Kolavalli examines this process intimately and, in so doing, fleshes out our understanding of how racial inequities can be (re)created by everyday urban actors.

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Samiparna Samanta, "Meat, Mercy, Morality: Animals and Humanitarianism in Colonial Bengal, 1850-1920" (Oxford UP, 2021)

Sat, 02 Dec 2023 09:00:00 -0000

Meat, Mercy, and Morality: Animals and Humanitarianism in Colonial Bengal, 1850-1920 (Oxford University Press, 2023) by Dr. Samiparna Samanta disentangles complex discourses around humanitarianism to understand the nature of British colonialism in India. Dr. Samanta contends that the colonial project of animal protection in late nineteenth-century Bengal mirrored an irony. Emerging notions of public health and debates on cruelty against animals exposed the disjunction between the claims of a benevolent Empire and a powerful imperial reality where the state constantly sought to discipline its subjects-both human and nonhuman.

Centered around stories of animals as diseased, eaten, and overworked, the book shows how such contests over appropriate measures for controlling animals became part of wider discussions surrounding environmental ethics, diet, sanitation, and the politics of race and class. The author combines history with archive, arguing that colonial humanitarianism was not only an idiom of rule, but was also translated into Bengali dietetics, anxieties, vegetarianism, and vigilantism, the effect of which can be seen in contemporary politics of animal slaughter in India.

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Xaq Frohlich, "From Label to Table: Regulating Food in America in the Information Age" (U California Press, 2023)

Fri, 10 Nov 2023 09:00:00 -0000

Xaq Frohlich’s From Label to Table: Regulating Food in America in the Information Age (U California Press, 2023) is a biography of the Nutrition Facts label that adorns millions of food products and has become an integral part of the food and information landscape in the United States. Frohlich’s story unfolds in part as an institutional history of the U.S. Food and Drug Administration (FDA), the agency responsible for the label, using the agency as a way to understand the ideological and policy debates about responsibility for communicating scientific information to the public, from regulation and gatekeeping to information brokering and nudging. From Label to Table is the story of how the contemporary American food information environment emerged out of this history of transformation from paternalism to “informationism.”

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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Fuchsia Dunlop, "Invitation to a Banquet: The Story of Chinese Food" (Norton, 2023)

Mon, 06 Nov 2023 09:00:00 -0000

Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.

In Invitation to a Banquet: The Story of Chinese Food (Norton, 2023), the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.

Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.

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Babette’s Feast

Mon, 30 Oct 2023 08:00:00 -0000

In 1965, Bob Dylan sang, “She’s got everything she needs; she’s an artist; she don’t look back.” About twenty years later, Gabriel Axel brilliantly dramatized this idea in Babette’s Feast (1987).

A film as perfect as a film can be, Babette’s Feast treats the viewer to the pleasures of autotelic endeavors: things we do for their own sake because we enjoy them. Like last week’s film, Big Night, this one welcomes us to a big table in which a chef feeds others as a work of art. Mike and Dan also talk about the characters’ assumption that austerity is the key to Heaven and how the film treats this idea without mocking the characters or setting them up for a nasty surprise, as in The Witch. So pour another glass of Amontillado, sit back, and press play!

The film is a faithful adaptation of Isak Dinesen’s 1955 story, found in the collection Anecdotes of Destiny and Ehrengard.

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Robert C. Bradley, "Eating Peru: A Gastronomic Journey" (U Oklahoma Press, 2023)

Sat, 28 Oct 2023 08:00:00 -0000

Today, Peru is rightly recognized as the number one food destination on the planet. But twenty-five years ago, the world’s culinary critics were focusing their attention elsewhere. Fortunately, wine merchant–turned–archaeologist and art historian Robert C. Bradley was in Peru. His new book Eating Peru: A Gastronomic Journey (U Oklahoma Press, 2023) is the product of twenty-five years of exquisite digressions from what Bradley might call his “real job”—the culmination of decades of personal discoveries about the food of Peru and the history that led to its current culinary florescence.

Bradley joins New Books Network to offer up some of the most delicious facts and foods revealed to him while he traveled Peru. From ceviche to sugar cane beer and aji peppers to coca leaves, he dives into what makes Peruvian food vibrant and flavorful – and worthy of accolades whether at an award-winning restaurant in Lima or a humble coastal seafood shack. He also talks about outside influences on the cuisine that came from African slaves, as well as Chinese and Japanese immigrants.

The book is a personal tour of Peru and the food that its countrymen say is a greater point of national pride than the archaeological ruins at Machu Picchu.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Big Night

Mon, 23 Oct 2023 08:00:00 -0000

Sometimes, the idea for a film would work on paper—such is the case with Big Night (1996), a film that packs in as much real life a full novel. “Love” as a secret ingredient to a great recipe may be a cliché, but how else to explain the joy people get from cooking large meals for people they care about, gathered around a big table? Mike and Dan discuss how the two restaurants in the film offer two versions of success, why “foodies” can be irritating, and the beauty of actors who act without speaking. The restaurant may fail, but the film does not. So as you wait for that timpani to settle, give it a listen!

Stanley Tucci’s Taste: My Life Through Food is his memoir about the intersection of Italian food and families.

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Christopher John Bosso, "Why SNAP Works: A Political History--And Defense--of the Food Stamp Program" (U California Press, 2023)

Sat, 14 Oct 2023 08:00:00 -0000

How did the Supplemental Nutrition Assistance Program evolve from a Depression-era effort to use up surplus goods into America's foundational food assistance program? And how does SNAP survive?

Incisive and original, Why SNAP Works: A Political History--And Defense--of the Food Stamp Program (U California Press, 2023) is the first book to provide a comprehensive history and evaluation of the nation's most important food insecurity and poverty alleviation effort. The Supplemental Nutrition Assistance Program, formerly food stamps, is the nation's largest government effort for helping low-income Americans obtain an adequate diet. Everyone has an opinion about SNAP, not all of them positive, but its benefits are felt broadly and across party lines. Christopher Bosso makes a clear, nuanced, and impassioned case for protecting this unique food voucher program, exploring its history and breaking down the facts for readers across the political spectrum. Why SNAP Works is an essential resource for anyone concerned about food access, poverty, and the "welfare system" in the United States.

Stephen Pimpare is a Senior Fellow at the Carsey School of Public Policy at the University of New Hampshire.

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Janet Chrzan and Kima Cargill, "Anxious Eaters: Why We Fall for Fad Diets" (Columbia UP, 2022)

Mon, 09 Oct 2023 08:00:00 -0000

What makes fad diets so appealing to so many people? And how did these fads become so central to conversations about food and nutrition?

Anxious Eaters: Why We Fall for Fad Diets (Columbia University Press, 2022) shows that fad diets are popular because they fulfill crucial social and psychological needs―which is also why they tend to fail. Authors Janet Chrzan and Kima Cargill bring together anthropology, psychology, and nutrition to explore what these programs promise yet rarely fulfill for dieters. They demonstrate how fad diets help people cope with widespread anxieties and offer tantalizing glimpses of attainable self-transformation. Chrzan and Cargill emphasize the social contexts of diets, arguing that beliefs about nutrition are deeply rooted in pervasive cultural narratives.

Considering dietary beliefs and practices in terms of culture, nutrition, and individual psychological needs, Anxious Eaters refrains from moralizing or promoting a “right” way to eat. Instead, it offers new ways of understanding the popularity of a wide range of eating trends, including the Atkins Diet and other low- or no-carb diets; beliefs that ingredients like wheat products and sugars are toxic, allergenic, or addictive; food avoidance and “Clean Eating” practices; and paleo or primal diets. Anxious Eaters sheds new light on why people adopt such diets and why these diets remain so attractive even though they often fail.

Janet Chrzan teaches nutritional anthropology at the University of Pennsylvania. She is the author of Alcohol: Social Drinking in Cultural Context (2013) as well as coeditor of Research Methods for the Anthropological Study of Food and Nutrition (2017) and Organic Food, Farming, and Culture (2019).

Garrett Broad is Associate Professor of Communication Studies in Rowan University’s Edelman College of Communication & Creative Arts, where he also serves as Provost’s Fellow in the Catalysts for Sustainability Initiative. His research and teaching explores the connections between contemporary social movements, food systems, and digital media technology. He is the author of More Than Just Food: Food Justice and Community Change, as well as a variety of articles on food's relationship to environmental sustainability, economic equity, and the health of humans and nonhuman animals.

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Christina Ward, "Holy Food: How Cults, Communes and Religious Movements Influenced What We Eat" (Process, 2023)

Sat, 30 Sep 2023 08:00:00 -0000

Independent food historian and author Christina Ward joins New Books Network to discuss her highly anticipated book Holy Food: How Cults, Communes and Religious Movements Influenced What We Eat (Process, 2023) – exploring the influence of mainstream to fringe religious beliefs on modern American food culture. In the book and over the course of the interview, Ward unravels the numerous ways religious beliefs intersect with politics and economics and, of course, food to tell a different story of America. She tells the story of true believers and charlatans, of idealists and visionaries, and of the everyday people who followed them—often at their peril. Holy Food explains how faith pioneers used societal woes and cultural trends to create new pathways of belief and reveals the interconnectivity between sects and their leaders.

Religious beliefs have been the source of food "rules" since Pythagoras told his followers not to eat beans (they contain souls), Kosher and Halal rules forbade the shrimp cocktail (shellfish are scavengers, or maybe G-d just said "no"). A long-ago Pope forbade Catholics from eating meat on Fridays (fasting to atone for committed sins). Rules about eating are present in nearly every American belief, from high-control groups that ban everything except air to the infamous strawberry shortcake that sated visitors to the Oneida Community in the late 1800s. Only in the United States—where the freedom to worship the God of your choice and sometimes of your own making—could people embrace new ideas about religion. It is in this over-stirred pot of liberation, revolution, and mysticism that we discover God cares about what you put in your mouth.

Holy Food looks at how the explosion of religious movements since the Great Awakenings (the nationwide religious revivals in the 1730s-40s and 1795-1835) birthed a cottage industry of food fads that gained mainstream acceptance. And at the obscure sects and communities of the 20th Century who dabbled in vague spirituality that used food to both entice and control followers. Ward skillfully navigates between academic studies, interviews, cookbooks, and religious texts to make sharp observations with new insights into American history in this highly readable journey through the American kitchen.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Globalisation and Glocalisation of Bubble Tea

Fri, 29 Sep 2023 08:00:00 -0000

Bubble tea, also known as pearl milk tea, boba or tapioca milk tea is a popular drink in Asia. Wherever there is Asian diaspora, such as in the USA, one can find bubble tea as well. Bubble tea is becoming increasingly visible even in European countries where there are relatively smaller Asian communities compared with the situation in the USA. One can find various versions of bubble tea in urban areas such as Helsinki, Vienna, and London.

In this episode, Julie Yu-Wen Chen (University of Helsinki) talks to Stella Zhang about her doctoral research at the Faculty of Social Sciences at the University of Helsinki. Stella is interested in the globalisation of food, East-Asian migration and youth culture. Her work investigates how Asia-originated bubble tea, and the wider culture surrounding it, is developing in greater Helsinki, why is it taking off, which sorts of people are involved, how bubble tea is altered – practically and symbolically – as it is made to work in the Helsinki context, and what the implications may be for wider Finnish cultural life.

Julie Yu-Wen Chen is Professor of Chinese Studies at the Department of Cultures at the University of Helsinki (Finland). Dr. Chen serves as one of the editors of the Journal of Chinese Political Science (Springer, SSCI). Formerly, she was chair of Nordic Association of China Studies (NACS) and Editor-in-Chief of Asian Ethnicity (Taylor & Francis). You can find her on University of Helsinki Chinese Studies’ website, Youtube, and her personal Twitter.

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Michelle K. Berry, "Cow Talk: Work, Ecology, and Range Cattle Ranchers in the Postwar Mountain West" (U Oklahoma Press, 2023)

Tue, 26 Sep 2023 08:00:00 -0000

How did ranching become an identity? University of Arizona historian Michelle Berry explains in Cow Talk: Work, Ecology, and Western Ranchers in the Postwar Mountain West (U Oklahoma Press, 2023). During the middle decades of the twentieth century, small-scale ranchers weathered a series of crisis, rolled with increasing changes to their labor and lives, and communicated with one another through professional organizations. By engaging in "Cow Talk" - shop talk, about cows - ranchers learned each about one another's shared struggles, and gained a sense of common experience. Through professional rancher's groups, they were able to thus present a strong, united, front in politics, despite the very real disagreements and schisms behind the scenes.

Cow Talk examines an understudied era in Western ranching history, after the rise and fall of the massive ranches of the nineteenth century West, and before the news media first learned the name Ammon Bundy. Berry provides a nuanced and empathetic look at how ranching labor and Western environments helped shape a group of people more complex and with a deeper history than one might think.

Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota.

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Diane Flynt, "Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South" (UNC Press, 2023)

Wed, 20 Sep 2023 08:00:00 -0000

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards.

In Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (UNC Press, 2023), she shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future.

Alongside unexpected apple history, Flynt traces the arc of her own journey as a pioneering farmer in the southern Appalachians who planted cider apples never grown in the region and founded the first modern cidery in the South. Flynt threads her own story with archival research and interviews with orchardists, farmers, cidermakers, and more. The result is not only the definitive story of apples in the South but also a new way to challenge our notions of history.

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Daniel Jaffee, "Unbottled: The Fight Against Plastic Water and for Water Justice" (U California Press, 2023)

Sun, 17 Sep 2023 08:00:00 -0000

In just four decades, bottled water has transformed from a luxury niche item into a ubiquitous consumer product, representing a $300 billion market dominated by global corporations. It sits at the convergence of a mounting ecological crisis of single-use plastic waste and climate change, a social crisis of affordable access to safe drinking water, and a struggle over the fate of public water systems. Unbottled: The Fight Against Plastic Water and for Water Justice (U California Press, 2023) examines the vibrant movements that have emerged to question the need for bottled water and challenge its growth in North America and worldwide.

Drawing on extensive interviews with activists, residents, public officials, and other participants in controversies ranging from bottled water's role in unsafe tap water crises to groundwater extraction for bottling in rural communities, Daniel Jaffee asks what this commodity's meteoric growth means for social inequality, sustainability, and the human right to water. Unbottled profiles campaigns to reclaim the tap and addresses the challenges of ending dependence on packaged water in places where safe water is not widely accessible. Clear and compelling, it assesses the prospects for the movements fighting plastic water and working to ensure water justice for all.

Joshua Mullenite is an Assistant Professor and the Director of the Sustainability programs at Chatham University in Pittsburgh, PA. They can be found on Mastodon at https://fediscience.org/@mullenite

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Robert F. Moss, "The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South" (U Georgia Press, 2022)

Tue, 12 Sep 2023 08:00:00 -0000

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete.

The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South (U Georgia Press, 2022) begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons.

Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.

Kelly Spivey is a writer and documentarian.

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A Better Way to Buy Books

Tue, 12 Sep 2023 08:00:00 -0000

Bookshop.org is an online book retailer that donates more than 80% of its profits to independent bookstores. Launched in 2020, Bookshop.org has already raised more than $27,000,000. In this interview, Andy Hunter, founder and CEO discusses his journey to creating one of the most revolutionary new organizations in the book world. Bookshop has found a way to retain the convenience of online book shopping while also supporting independent bookstores that are the backbones of many local communities.

Andy Hunter is CEO and Founder of Bookshop.org. He also co-created Literary Hub.

Caleb Zakarin is the Assistant Editor of the New Books Network.

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Ines Prodöhl, "Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950" (Routledge, 2023)

Mon, 11 Sep 2023 08:00:00 -0000

This book is available open access here.

This episode was recorded in person in the studios of Media City Bergen with technical assistance from Frode Ims.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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Jeanne K. Firth, "Feeding New Orleans: Celebrity Chefs and Reimagining Food Justice" (UNC Press, 2023)

Sat, 09 Sep 2023 08:00:00 -0000

After Hurricane Katrina in 2005, many high-profile chefs in New Orleans pledged to help their city rebound from the flooding. Several formed their own charitable organizations, including the John Besh Foundation, to help revitalize the region and its restaurant scene. A year and a half after the disaster when the total number of open restaurants eclipsed the pre-Katrina count, it was embraced as a sign that the city itself had survived, and these chefs arguably became the de facto heroes of the city's recovery. Meanwhile, food justice organizations tried to tap into the city's legendary food culture to fundraise, marketing high-end dining events that centered these celebrity chefs.

In Feeding New Orleans: Celebrity Chefs and Reimagining Food Justice (UNC Press, 2023), Jeanne K. Firth documents the growth of celebrity humanitarianism, viewing the phenomenon through the lens of feminist ethnography to understand how elite philanthropy is raced, classed, and gendered. Firth finds that cultures of sexism in the restaurant industry also infuse chef-led philanthropic initiatives. As she examines this particular flavor of elite, celebrity-based philanthropy, Firth illuminates the troubled relationships between consumerism, food justice movements, and public-private partnerships in development and humanitarian aid.

Kelly Spivey is a writer and documentarian.

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Ulbe Bosma, "The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment Over 2,000 Years" (Harvard UP, 2023)

Sun, 20 Aug 2023 08:00:00 -0000

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way?

The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America.

Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma’s definitive telling, to understand sugar’s past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities.

Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter.

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Diane Purkiss, "English Food: A Social History of England Told Through the Food on Its Tables (William Collins, 2022)

Fri, 18 Aug 2023 08:00:00 -0000

A rich and indulgent history, English Food: A Social History of England Told Through the Food on Its Tables (William Collins, 2022) by Dr. Diane Purkiss will change the way you view your food and understand your past.

Dr. Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks – trial by ordeal of bread, a fondness for ‘small beer’ and a war-time ice-cream substitute called ‘hokey pokey’ made from parsnips – this book is both an education and an entertainment.

English Food explores the development of the coffee trade and the birth of London’s coffee houses, where views were exchanged on politics, art, and literature. Dr. Purkiss introduces the first breeders of British beef and reveals how cattle triggered the terrible Glencoe Massacre. We are taken for tea, to the icehouse, the pantry, and the beehive. We learn that toast is as English as the chalk cliffs. We bite into chicken, plainly poached or exotically spiced. We join bacon curers and fishermen at work. We follow the scent of apples into ancient orchards.

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Bobby J. Smith II, "Food Power Politics: The Food Story of the Mississippi Civil Rights Movement" (UNC Press, 2023)

Wed, 16 Aug 2023 08:00:00 -0000

Bobby J. Smith II's book Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (UNC Press, 2023 )unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Smith re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.

Drawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system.

Kelly Spivey is a writer and documentarian.

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Linda Skeens, "Linda Skeens' Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion" (83 Press, 2023)

Tue, 08 Aug 2023 08:00:00 -0000

Appalachian grandmother Linda Skeens became an internet sensation in the summer of 2022 after taking home dozens of blue ribbons in canning, baking, and crafting at the Virginia-Kentucky District Fair. The world soon learned that Linda had been entering county fairs for decades, frequently taking home the highest honors. Her first-ever published collection of recipes and family stories, Linda Skeens' Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion (83 Press, 2023), answers the question that’s been on everyone’s mind.

In her new book, she shares over 100 of her prize-winning and family-favorite recipes along with helpful tips, unique crafts, cherished memories and uplifting poems. The book features more than 30 of her prize-winning recipes in addition to more than 70 other family-favorite dishes. From canning and fudges to stews and casseroles, this cookbook features a lifetime of recipes collected and perfected by Linda Skeens.

She joins New Books Network to talk about finding comfort in your kitchen, favorite cookbooks, tried-and-true ingredients that you can find on any supermarket shelf, and insights into how to win a blue ribbon or two at the next county fair.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Richard C. Hoffmann, "The Catch: An Environmental History of Medieval European Fisheries" (Cambridge UP, 2023)

Mon, 07 Aug 2023 08:00:00 -0000

The Catch: An Environmental History of Medieval European Fisheries (Cambridge UP, 2023) provides a comprehensive examination of European engagement with aquatic systems between c. 500 and 1500 CE. Using textual, zooarchaeological, and natural records, Richard C. Hoffmann's unique study spans marine and freshwater fisheries across western Christendom, discusses effects of human-nature relations and presents a deeper understanding of evolving European aquatic ecosystems.

Changing climates, landscapes, and fishing pressures affected local stocks enough to shift values of fish, fishing rights, and dietary expectations. Readers learn what the abbess Waldetrudis in seventh-century Hainault, King Ramiro II (d.1157) of Aragon, and thirteenth-century physician Aldebrandin of Siena shared with English antiquarian William Worcester (d. 1482), and the young Martin Luther growing up in Germany soon thereafter. Sturgeon and herring, carp, cod, and tuna played distinctive roles. Hoffmann highlights how encounters between medieval Europeans and fish had consequences for society and the environment - then and now.

Richard Hoffmann is Professor Emeritus in History at York University, Toronto, and author of the acclaimed An Environmental History of Medieval Europe.

Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel.

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Erica Abrams Locklear, "Appalachia on the Table: Representing Mountain Food and People" (U Georgia Press, 2023)

Fri, 28 Jul 2023 08:00:00 -0000

When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leather britches, pickled watermelon, or other “traditional” mountain recipes, Locklear discovered recipes for devil’s food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking?

Appalachia on the Table: Representing Mountain Food and People (U Georgia Press, 2023) argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. Rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments about those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear’s analysis asks, How did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?

Kelly Spivey is a writer and documentarian.

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Rebecca Sharpless, "Grain and Fire: A History of Baking in the American South" (UNC Press, 2022)

Tue, 25 Jul 2023 08:00:00 -0000

While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. In Grain and Fire: A History of Baking in the American South (UNC Press, 2022), Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition.

Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.

Kelly Spivey is a writer and documentarian.

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US History in 15 Foods: A Conversation with Anna Zeide

Mon, 24 Jul 2023 08:00:00 -0000

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry.

Lee Vinsel is an associate professor in the Department of Science, Technology and Society at Virginia Tech. He studies human life with technology, with particular focus on the relationship between government, business, and technological change. His first book, Moving Violations: Automobiles, Experts, and Regulations in the United States, was published by Johns Hopkins University Press in July 2019.

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Ben Nadler, "The Jewish Deli: An Illustrated Guide to the Chosen Food" (Chronicle Books, 2023)

Tue, 18 Jul 2023 08:00:00 -0000

Beloved culinary and cultural institutions, Jewish delis are wonderlands of amazing flavors and great food—bright, buttery, briny, sweet, fatty, salty, smoky. . . . In The Jewish Deli: An Illustrated Guide to the Chosen Food (Chronicle Books, 2023), comics artist and deli aficionado Ben Nadler takes a deliciously entertaining deep dive into the history and culture of this food and the places that serve it up to us across the counter. Nadler guides readers through the details and delights of each major food category, all playfully illustrated and each more irresistibly noshable than the last.

Ben talks to New Books Network about how today’s Jewish cuisine is not only guided by ancient Jewish religious rites, but is also rooted in stories of immigration. From pastrami to lox and black-and-white cookies to a bagel and schmear, he covers it with tales of the people making and baking, and his own personal hunger for culinary knowledge.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Jon Michaud, "Last Call at Coogan's: The Life and Death of a Neighborhood Bar" (St. Martin's Press, 2023)

Sun, 16 Jul 2023 08:00:00 -0000

The uniquely inspiring story of a beloved neighborhood bar that united the communities it served. Coogan’s Bar and Restaurant opened in New York City’s Washington Heights in 1985 and closed its doors for good in the pandemic spring of 2020. Sometimes called Uptown City Hall, it became a staple of neighborhood life during its 35 years in operation—a place of safety and a bulwark against prejudice in a multi-ethnic, majority-immigrant community undergoing rapid change.

Last Call at Coogan’s: The Life and Death of a Neighborhood Bar (St. Martin's Press, 2023) by Jon Michaud tells the story of this beloved saloon, from the challenging years of the late 80's and early 90's, when Washington Heights suffered from the highest crime rate in the city, to the 2010’s, when gentrification pushed out longtime residents and nearly closed Coogan's itself; only a massive community mobilization including local politicians and Lin-Manuel Miranda kept the doors open. This book touches on many serious issues facing the country today: race relations, policing, gentrification, and the COVID-19 pandemic. Along the way, readers will meet the bar’s owners and an array of its most colorful regulars, such as an aspiring actor from Kentucky who dreams of bringing a theater company to Washington Heights, a television reporter who loves karaoke, and a Puerto Rican community board manager who falls in love with an Irish cop from the local precinct. At its core, this is the story of one small business, the people who worked there, the customers they served, and the community they all called home.

Jon Michaud is the Collection Management Librarian at the Millburn Free Public Library.

Caleb Zakarin is the Assistant Editor of the New Books Network.

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Victoria Lee, "The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan" (U Chicago Press, 2021)

Sun, 16 Jul 2023 08:00:00 -0000

Victoria Lee’s The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.

With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan’s microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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The Future of Food: A Discussion with Kimberly Wilson

Fri, 14 Jul 2023 08:00:00 -0000

We all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored. Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. Listen to Kimberly Wilson speak with Owen Bennett-Jones discuss the connection between food and mental health. Wilson is the author of Unprocessed: How the Food We Eat Is Fuelling Our Mental Health Crisis (W. H. Allen, 2023).

Owen Bennett-Jones is a freelance journalist and writer. A former BBC correspondent and presenter he has been a resident foreign correspondent in Bucharest, Geneva, Islamabad, Hanoi and Beirut. He is recently wrote a history of the Bhutto dynasty which was published by Yale University Press.

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Linda J. Seligmann, "Quinoa: Food Politics and Agrarian Life in the Andean Highlands" (U Illinois Press, 2022)

Sat, 08 Jul 2023 08:00:00 -0000

Quinoa's new status as a superfood has altered the economic fortunes of Quechua farmers in the Andean highlands. Linda J. Seligmann journeys to the Huanoquite region of Peru to track the mixed blessings brought about by the surging worldwide popularity of this "exquisite grain." Focusing on how Indigenous communities have confronted globalization, Seligmann examines the influence of food politics, development initiatives, and the region's agrarian history on present-day quinoa production among Huanoquiteños. She also looks at the human stories behind these transformations, from the work of quinoa brokers to the ways Huanoquite's men and women navigate the shifts in place and power occurring in their homes and communities. Finally, Seligmann considers how the consequences of nearby mining may impact Huanoquiteños' ability to farm quinoa and thrive in their environment, and the efforts they are taking to resist these threats to their way of life.

The untold story behind the popular health food, Quinoa: Food Politics and Agrarian Life in the Andean Highlands (U Illinois Press, 2022) illuminates how Indigenous communities have engaged with the politics and policies surrounding their production of a traditional and minor crop that became a global foodstuff.

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Sarah L. Hall, "Sown in the Stars: Planting by the Signs" (UP of Kentucky, 2023)

Mon, 03 Jul 2023 08:00:00 -0000

"To everything there is a season, and a time to every purpose under the heaven: a time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted."—Ecclesiastes 3:1–2

The Appalachian region is deeply rooted in customs that have been handed down for generations. "Planting by the signs," a practice predicated on the belief that moon phases and astrological signs exert a powerful influence on the growth and well-being of crops, is deemed superstitious by some but has been considered essential to gardeners and farmers for centuries and is still in use today.

Sown in the Stars: Planting by the Signs (UP of Kentucky, 2023) brings together the collective knowledge of farmers in central and eastern Kentucky about the custom of planting by the signs. Sarah Hall interviews nearly two dozen contemporary Kentuckians who still follow the signs of the moon and stars to guide planting, harvesting, canning and food preservation, butchering, and general farmwork. Hall explores the roots of this system in both astrology and astronomy and the profound connections felt to the stars, moon, planets, and the earth. Revealed in the personal narratives are the diverse interpretations of the practice. Some farmers and gardeners believe that the moon's impact on crop behavior is purely scientific, while others favor a much wider interpretation of the signs and their impact on our lives. Featuring photographs by Meg Wilson, this timely book bridges the past, present, and future by broadening our understanding of this practice and revealing its potential to increase the resiliency of our current agricultural food systems.

Sarah L. Hall is associate professor of agriculture and natural resources at Berea College. Her scholarly articles on the restoration of native forests and grasslands in Kentucky have been published in a wide range of journals, including Restoration Ecology and New Forests.

Candy Boatwright is currently studying for a M.A. History degree at Clemson University. Her research focus is early South Carolina trade and commerce. She is also interested in material culture and memory. A long-time resident of the upstate she enjoys hiking and exploring the natural beauty as well as the historical places of South Carolina. Her personal website is www.candyrboatwright.net/blog and she is also on Twitter at @CandyBoatwright.

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Malcolm F. Purinton, "Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire" (Bloomsbury, 2023)

Mon, 03 Jul 2023 08:00:00 -0000

Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire (Bloomsbury, 2023) by Dr. Malcolm Purinton charts the spread of Pilsner beer from its inception in 1842 to clearly show the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological innovations and faster supply chains, but also on the increased connectedness of the world and the political and economic structures of empire. Drawing upon a wide range of archival sources from Europe, the Americas, and Sub-Saharan Africa, this study traces the spread of industrial beer brewing in Europe from the late 18th to the early 20th century to show how a single beer style became the global favourite through advances in science, business and imperial power.

In highlighting the evolution of consumer tastes through changing hierarchical relationships between the British metropole and colonies, as well as the evolution of business organizations and practices, Globalization in a Glass contributes to ongoing debates about globalization, empire, and trade. It argues that, despite the might and power of the British Empire as a colonizing force, the effects of globalization, imperial trade networks, and colonial migration led to the domination of the most popular Continental European style of beer, the Pilsner, over British-style ales.

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Josh Milburn, "Food, Justice, and Animals: Feeding the World Respectfully" (Oxford UP, 2023)

Thu, 15 Jun 2023 08:00:00 -0000

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Amanda L. Van Lanen, "The Washington Apple: Orchards and the Development of Industrial Agriculture" (U Oklahoma Press, 2022)

Fri, 09 Jun 2023 08:00:00 -0000

In the nineteenth century, most American farms had a small orchard or at least a few fruit-bearing trees. People grew their own apple trees or purchased apples grown within a few hundred miles of their homes. Nowadays, in contrast, Americans buy mass-produced fruit in supermarkets, and roughly 70 percent of apples come from Washington State. So how did Washington become the leading producer of America’s most popular fruit? In The Washington Apple: Orchards and the Development of Industrial Agriculture (The University of Oklahoma Press, 2022), Amanda L. Van Lanen offers a comprehensive response to this question by tracing the origins, evolution, and environmental consequences of the state’s apple industry.

Washington’s success in producing apples was not a happy accident of nature, according to Van Lanen. Apples are not native to Washington, any more than potatoes are to Idaho or peaches to Georgia. In fact, Washington apple farmers were late to the game, lagging their eastern competitors. The author outlines the numerous challenges early Washington entrepreneurs faced in such areas as irrigation, transportation, and labor. Eventually, with crucial help from railroads, Washington farmers transformed themselves into “growers” by embracing new technologies and marketing strategies. By the 1920s, the state’s growers managed not only to innovate the industry but to dominate it.

Industrial agriculture has its fair share of problems involving the environment, consumers, and growers themselves. In the quest to create the perfect apple, early growers did not question the long-term environmental effects of chemical sprays. Since the late twentieth century, consumers have increasingly questioned the environmental safety of industrial apple production. Today, as this book reveals, the apple industry continues to evolve in response to shifting consumer demands and accelerating climate change. Yet, through it all, the Washington apple maintains its iconic status as Washington’s most valuable agricultural crop.

Amanda L. Van Lanen, PhD is a Professor of History at Lewis-Clark State College.

Troy A. Hallsell, PhD is the 341st Missile Wing Historian at Malmstrom AFB, Montana. The ideas expressed in this podcast do not represent the 341st Missile Wing, the United States Air Force, or the Department of Defense.

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Ed Mitchell et al., "Ed Mitchell's Barbeque" (Ecco, 2023)

Fri, 26 May 2023 08:00:00 -0000

Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.

From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell's Barbeque (Ecco, 2023) is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.

Ed’s son Ryan Mitchell, who is a renowned pitmaster in his own right, co-authored the book with his father, along with Zella Palmer.

Ryan talks to New Books Network about the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque – a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. He shares stories of his father’s journey and his own, discusses the impetus behind the cookbook, and offers his views on the future of barbecue.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Troy Bickham, "Eating the Empire: Food and Society in Eighteenth-Century Britain" (Reaktion Books, 2020)

Fri, 19 May 2023 08:00:00 -0000

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?

In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire’s edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire.

Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire.

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Rachel Robison-Greene, "Edibility and in Vitro Meat: Ethical Considerations" (Lexington Books, 2022)

Fri, 21 Apr 2023 08:00:00 -0000

Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health. In vitro meat production, or the process of growing meat in a lab, has the potential to reduce the severity of these problems. This proposal would change our food systems dramatically. Edibility and In Vitro Meat: Ethical Considerations (Lexington Books, 2022) explores the ethical questions that it’s important to ask every stage of this process. Rachel Robison-Greene considers arguments for and against the production of in vitro meat, as well as challenges for implementation. She argues that in vitro meat should be implemented and that we should re-think how we use the term “edible.”

Rachel Robison-Greene is Assistant Professor of Philosophy at Utah State University. Her research interests are largely in meta-ethics, epistemology, and applied ethics, especially as it pertains to animals, the environment, and technology. Rachel serves as the Secretary of the Public Philosophy Network, the Secretary of the Culture and Animals Foundation, and is the Chair Elect of the Intercollegiate Ethics Bowl.

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Maria Pasquale, "The Eternal City: Recipes and Stories from Rome" (Smith Street Books, 2023)

Fri, 14 Apr 2023 08:00:00 -0000

Roman blogger and author Maria Pasquale introduces us to Rome’s incredible food through the city’s stories and its people.

The Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome’s culinary traditions are honored and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers, and more – who make Rome one of the great food capitals of the world.

Maria share insights into the places where Romans eat every day, from the trattoria to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria’s family and friends, The Eternal City: Recipes and Stories from Rome (Smith Street Books, 2023) is a love letter to Rome that takes you past the monuments, and into the lives of modern-day Romans. This is an invitation to their tables. Embrace la dolce vita and pull up a chair.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating

Thu, 13 Apr 2023 08:00:00 -0000

On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating.

Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride.

Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world.

Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?

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Brian Kateman, "Meat Me Halfway" (Prometheus Books, 2022)

Wed, 12 Apr 2023 08:00:00 -0000

We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution seems obvious: Stop eating meat.

But, for many people, that stark solution is neither appealing nor practical. In Meat Me Halfway: How Changing the Way We Eat Can Improve Our Lives and Save Our Planet (Prometheus Books, 2022), author and founder of the reducetarian movement Brian Kateman puts forth a realistic and balanced goal: mindfully reduce your meat consumption. It might seem strange for a leader of the plant-based movement to say, but meat is here to stay. The question is not how to ween society off meat but how to make meat more healthy, more humane, and more sustainable. In this book, Kateman answers the question that has plagued vegans for years: why are we so resistant to changing the way we eat, and what can we do about it?

Exploring our historical relationship with meat, from the domestication of animals to the early industrialization of meatpacking, to the advent of the one-stop grocery store, the science of taste, and the laws that impact our access to food, Meat Me Halfway reveals how humans have evolved as meat eaters. Featuring interviews with pioneers in the science of meat alternatives, investigations into new types of farming designed to lessen environmental impact, and innovations in ethical and sustainable agriculture, this down-to-earth book shows that we all can change the way we create and consume food.

Brian Kateman is an award-winning author and freelance journalist. His op-eds have appeared in dozens of media outlets, including The Atlantic, The Los Angeles Times, The San Francisco Chronicle, The Washington Post, Vox, Salon, TechCrunch, The Independent, Fortune and The New York Daily News. He is also a regular contributor to Fast Company, Forbes, and Entrepreneur. He lives in New Jersey with his wife, Isabel, and rescue dogs, Tobey and Cooper.

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The Cooperative Extension System

Mon, 10 Apr 2023 08:00:00 -0000

In this episode of High Theory, Karl Dudman tells us about the Cooperative Extension System.

Formed in 1914 as an extension of the Land Grant University system in the United States, the Cooperative Extension System is an extraordinarily public model of scientific communication. There is an extension officer in every county of the US. The original goal was to transmit academic scientific knowledge on agriculture to America’s farmers, but the program’s remit has expanded over the past hundred years. And it varies widely from place to place. You might go to an extension office to test the soil of your rose bed, to find a food pantry, or attend a kids exercise class. You might also have a conversation about climate change.

In the full version of our conversation, Karl discussed the National Extension Climate Initiative which aims to unite climate change education and research across the cooperative extension system and Christopher Henke’s book, Cultivating Science, Harvesting Power: Science and Industrial Agriculture in California (MIT Press, 2008).

Karl Dudman is doctoral candidate at the University of Oxford’s Institute for Science, Innovation and Society and a fellow at the Harvard Kennedy School’s Program on Science Technology and Society. He does qualitative research on climate science in the US. His ongoing fieldwork, hosted by the North Carolina State Climate Office, examines how actors within climate science, coastal management and local politics navigate accelerating sea level rise in the context of widespread ambivalence towards the mainstream climate change narrative. Karl is also a photographer, and through his work explores the politics of competing cultural relationships with landscapes, and their subsequent representation.

This week’s image is a photograph of two men in a field of tall grass taken November 11, 2008 by Dennis Pennington, Bioenergy Educator, Michigan State University Extension.

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Adam Geczy and Vicki Karaminas, "Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food" (Bloomsbury, 2022)

Fri, 07 Apr 2023 08:00:00 -0000

For hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food are increasingly being marketed in tandem and sold as fashionable commodities to reinforce capitalist power. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored – until now.

Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food (Bloomsbury, 2022) examines the relationship between food and fashion in clothing, style, and dress in all its manifestations, from the restaurant to the catwalk, to cookbooks, diet fads, slow food, fast fashion, celebrity chefs, artists, and musical performers. It traces the relationship between food and fashion back to the Middle Ages, to the rise of social refinements in manners, speech, clothing, and taste, when behaviours and appearances reflected social status and propriety and where the social display of wealth and privilege were inseparable from food and clothing. Nowadays, designer eateries such as Pasticceria Prada and Armani Ristorante and the display of food on fashion catwalks are the precursors of the restaurants of pre-Revolutionary France and the spectacles of world fairs and exhibitions.

This much-needed book offers a substantive and incisive discussion for all those interested in the complex interrelationship between food and fashion – scholars, students, and general readers alike.

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Sara Rich, "Mushroom" (Bloomsbury, 2022)

Sat, 25 Mar 2023 08:00:00 -0000

They are the things we step on without noticing and the largest organisms on Earth. They are symbols of inexplicable growth and excruciating misery. They are grouped with plants, but they behave more like animals. In their inscrutability, mushrooms are wondrous organisms.

Mushroom (Bloomsbury, 2023) by Dr. Sara Rich explores the ordinary object of mushroom, one whose encounters with humans are usually limited to a couple of species prepackaged at the grocery store. This book presents these objects as the firmament for life as we know it, enablers of mystical traditions, menders of minds lost to depression. But it acknowledges, too, that this firmament only exists because of death and rot.

Rummaging through philosophical, literary, medical, ecological, and anthropological texts only serves to confirm what the average forager already knows: that mushrooms are to be regarded with a reverence deserving of only the most powerful entities: those who create and destroy, and thrive on both.

Dr. Sara Rich has also been interviewed on the New Books Network about her previous book Shipwreck Hauntography, see that episode here.

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Susan Gravely, "Italy on a Plate: Travels, Memories, Menus" (Vietri Publishing, 2023)

Wed, 22 Mar 2023 08:00:00 -0000

In her debut memoir and cookbook, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI.

In Italy on a Plate: Travels, Memories, Menus (Vietri Publishing, 2023), she shares the beginnings of VIETRI, a lifestyle brand of Italian artisan-crafted dinnerware and home and garden accessories. The company was founded in 1983 by Lee Gravely and her daughters, Susan and Frances, after a family trip to Italy where they fell in love with the colorful handpainted Italian dinnerware of the Amalfi Coast.

Introducing readers to her professional and personal journey, Italy on a Plate is Gravely’s exploration into what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely has made during her years of Italian travel have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Measure for Measure Episode 5: Scoville

Mon, 06 Mar 2023 09:00:00 -0000

Taste is a subjective experience. We know this because eggs pickled in human urine, cheese with live maggots living in it, fertilized and mostly-developed duck eggs, rotten shark, calf blood and cheese whiz are all delicacies somewhere. But there is a flavor that we can measure and compare objectively. Kind of.

This episode was produced by Andrew Middleton and Liya Rechtman.

Special thanks to our taste-testers: Brian Sexton, Daniel Siegel, Grace Gouddis, Gregory Fredle, Lois Rosson, Maiya Zwerling, Michelle Tigchelaar, Simon Brown, and Val McGraw.

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Measure for Measure Episode 2: Olives

Fri, 03 Mar 2023 09:00:00 -0000

Jews are ritually obligated to eat matzah during Passover. But how much matzah? Well, that depends on your views on the size of an olive.

This episode was produced by Andrew Middleton and Liya Rechtman.

Special thanks to Rabbi Natan Slifkin, founder of RationalistJudaism.com for his work on olives and biblical measurements.

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Susan Weingarten, "Haroset: A Taste of Jewish History" (Toby Press, 2019)

Sun, 26 Feb 2023 09:00:00 -0000

While every cultures cuisine tells a story, there are few foods that carry as much history and meaning as do those on the Passover Seder plate. Haroset: A Taste of Jewish History (Toby Press, 2019) is the first book ever written about this traditional Passover seder food. In a captivating historical journey, food historian Dr Susan Weingarten traces the development of this ancient dish through a tapestry of social, religious and cultural contexts.

Matthew Miller is a graduate of Yeshivat Yesodei HaTorah. He studied Jewish Studies and Linguistics at McGill for his BA and completed an MA in Hebrew Linguistics at Queen Mary University of London. He works with Jewish organizations in media and content distribution, such as TheHabura.com and RabbiEfremGoldberg.org.

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Gesine Bullock-Prado, "My Vermont Table: Recipes for All (Six) Seasons" (Countryman Press, 2023)

Sat, 25 Feb 2023 09:00:00 -0000

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado.

When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter.

In My Vermont Table: Recipes for All (Six) Seasons (Countryman Press, 2023), Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.

Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.

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Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

Mon, 20 Feb 2023 09:00:00 -0000

Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website.

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Azzan Yadin-Israel, "Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple" (U Chicago Press, 2023)

Mon, 20 Feb 2023 09:00:00 -0000

Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple (University of Chicago Press, 2023) by Dr. Azzan Yadin-Israel presents a journey into the mystery behind why the forbidden fruit became an apple, upending an explanation that stood for centuries.

Dr. Yadin-Israel reveals that Eden’s fruit, once thought to be a fig or a grape, first appears as an apple in twelfth-century French art. He then traces this image back to its source in medieval storytelling. Though scholars often blame theologians for the apple, accounts of the Fall written in commonly spoken languages—French, German, and English—influenced a broader audience than cloistered Latin commentators. Dr. Yadin-Israel shows that, over time, the words for “fruit” in these languages narrowed until an apple in the Garden became self-evident. A wide-ranging study of early Christian thought, Renaissance art, and medieval languages, Temptation Transformed offers an eye-opening revisionist history of a central religious icon.

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Lisa Haushofer, "Wonder Foods: The Science and Commerce of Nutrition" (U California Press, 2022)

Tue, 14 Feb 2023 09:00:00 -0000

From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle with malnutrition, Lisa Haushofer’s Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2022) brings together case studies of American and British foods developed and marketed in the century 1840-1940 as modern, scientific miracles of nutritional efficiency―of “doing more.”

Wonder Foods deepens our understanding of the dramatic transformations of science, commerce, and their relationship during that century; the effects that those changes had on how food was conceptualized and consumed; and the ways in which these foods were entangled with destructive forces including imperialism and eugenics, racism and sexism.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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John Goodlad, "The Salt Roads: How Fish Made a Culture" (Birlinn, 2022)

Fri, 10 Feb 2023 09:00:00 -0000

The Salt Roads: How Fish Made a Culture (Birlinn, 2022) by John Goodlad is the extraordinary story of how salt fish from Shetland became one of the staple foods of Europe, powered an economic boom and inspired artists, writers and musicians.

It ranges from the wild waters of the North Atlantic, the ice-filled fjords of Greenland and the remote islands of Faroe to the dining tables of London’s middle classes, the bacalao restaurants of Spain and the Jewish shtetls of Eastern Europe.

As well as following the historical thread and exploring how very different cultures were drawn together by the salt fish trade, Goodlad meets those whose lives revolve around the industry in the twenty-first century and addresses today’s pressing themes of sustainability, climate change and food choices.

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Jessica Barnes, "Staple Security: Bread and Wheat in Egypt" (Duke UP, 2022)

Fri, 10 Feb 2023 09:00:00 -0000

Egyptians often say that bread is life; most eat this staple multiple times a day, many relying on the cheap bread subsidized by the government. In Staple Security: Bread and Wheat in Egypt (Duke UP, 2022), Jessica Barnes explores the process of sourcing domestic and foreign wheat for the production of bread and its consumption across urban and rural settings. She traces the anxiety that pervades Egyptian society surrounding the possibility that the nation could run out of wheat or that people might not have enough good bread to eat, and the daily efforts to ensure that this does not happen. With rich ethnographic detail, she takes us into the worlds of cultivating wheat, trading grain, and baking, buying, and eating bread. Linking global flows of grain and a national bread subsidy program with everyday household practices, Barnes theorizes the nexus between food and security, drawing attention to staples and the lengths to which people go to secure their consistent availability and quality.

Jessica Barnes is Associate Professor in the Department of Geography and the School of Earth, Ocean, and Environment at the University of South Carolina. She is author of Cultivating the Nile: The Everyday Politics of Water in Egypt, also published by Duke University Press, and coeditor of Climate Cultures: Anthropological Perspectives on Climate Change.

Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism.

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Arthur Bovino, "Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes" (Countryman Press, 2018)

Wed, 08 Feb 2023 09:00:00 -0000

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty.

Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo.

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Gendered Labor, Food Security, and Technology in 20th Century Mali

Mon, 06 Feb 2023 09:00:00 -0000

Laura Ann Twagira, an associate professor of history, head of African Studies, and an affiliate with science in society program and feminist gender sexuality studies program at Wesleyan University, talks about her book, Embodied Engineering: Gendered Labor, Food Security, and Taste in Twentieth-Century Mali with Peoples & Things host, Lee Vinsel. Embodied Engineering examines how women in rural Mali have used technology to ensure food security through the colonial period, environmental crises, and postcolonial rule. Twagira charts how women in Mali resisted some technological changes in agriculture and kitchens while embracing others, often in the name of pursuing their own notions of how food should taste. Twagira and Vinsel also talk about the need to redefine concepts, such as engineering and technology, in different contexts, and how doing so challenges reigning paradigms, such as that the goal of technology adoption should be increasing productivity and replacing labor - two values that women in Mali rejected.

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Angela Hui, "Takeaway: Stories from a Childhood Behind the Counter" (Trapeze, 2022)

Thu, 02 Feb 2023 09:00:00 -0000

Food journalist Angela Hui grew up in rural Wales, as daughter to the owners of the Lucky Star Chinese takeaway. Angela grew up behind the counter, helping take orders and serve customers, while also trying to find her place in this small Welsh town.

In her new memoir, Takeaway: Stories from a Childhood behind the Counter (Trapeze, 2022), she writes about the surprisingly central role the takeaway plays in rural Britain:

Name me one other room where you can blow out birthday candles, watch a live drunken boxing match between two rowdy customers, enjoy a steam facial from the multiple Boxing Day hot pots bubbling away on portable gas stoves, witness a hen party aftermath where the bride-to-be is sick in the corner, host a high-stakes mahjong tournament with three tables going at once, and hold an unofficial Six Nations rugby viewing, where chips and fried rice is strewn everywhere whenever Wales score a try.

Angela Hui is an award-winning journalist and editor from South Wales. Her work has been published in gal-dem, HuffPost, Independent, Refinery29 and Vice, among others. She lives in East London where she was formerly the Food and Drink writer at Time Out London. She runs the @chinesetakeawaysuk Instagram account documenting Chinese takeaways up and down the country and sharing the stories of unseen workers in the hospitality industry.

You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Takeaway. Follow on Twitter at @BookReviewsAsia.

Nicholas Gordon is an associate editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon.

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Corey Lee Wrenn, "Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony" (SUNY Press, 2021)

Sat, 28 Jan 2023 09:00:00 -0000

Irish vegan studies are poised for increasing relevance as climate change threatens the legitimacy and longevity of animal agriculture and widespread health problems related to animal product consumption disrupt long held nutritional ideologies. Already a top producer of greenhouse gas emissions in the European Union, Ireland has committed to expanding animal agriculture despite impending crisis. The nexus of climate change, public health, and animal welfare present a challenge to the hegemony of the Irish state and neoliberal European governance. Efforts to resist animal rights and environmentalism highlight the struggle to sustain economic structures of inequality in a society caught between a colonialist past and a globalized future.

Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony (SUNY Press, 2021) explores the vegan Irish epistemology, one that can be traced along its history of animism, agrarianism, ascendency, adaptation, and activism. From its zoomorphic pagan roots to its legacy of vegetarianism, Ireland has been more receptive to the interests of other animals than is currently acknowledged. More than a land of "meat" and potatoes, Ireland is a relevant, if overlooked, contributor to Western vegan thought.

Corey Lee Wrenn is Lecturer in Sociology at the University of Kent. She is the author of several books, including A Rational Approach to Animal Rights: Extensions in Abolitionist Theory (Palgrave Macmillan, 2016) and Piecemeal Protest: Animal Rights in the Age of Nonprofits (University of Michigan Press, 2019).

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Silvia Nacamulli, "Jewish Flavours of Italy: A Family Cookbook" (Green Bean Books, 2022)

Wed, 25 Jan 2023 09:00:00 -0000

Jewish Flavours of Italy: A Family Cookbook (Green Bean Books, 2022) is a culinary journey through Italy and a deep dive into family culinary heritage. With more than 100 kosher recipes, Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes, combined with stunning photography, practical tips, and clear explanations. With a delicious mix of recipes, family stories and history, Silvia offers a unique insight into centuries' old culinary traditions.

Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays. Highlights include recipes such as pasta e fagioli (borlotti bean soup), family favorites such as melanzane alla parmigiana (eggplant parmigiana), as well as delicious Jewish dishes such as Carciofi alla Giudia (Jewish-style fried artichokes), challah bread, and sarde in saor (Venetian sweet and sour sardines).

Silvia's extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind. She introduces the reader to soup, pasta, matzah, and risotto dishes, then moves on to meat, poultry, fish, and vegetable recipes. Silvia finishes with mouth-watering desserts such as orecchie di Amman (Haman's ears), Roman Jewish pizza ebraica (nut and candied fruit cakes) and sefra (aromatic semolina bake). Even the most sweet-toothed readers will be satisfied!

Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven. Throughout the book, in-depth features highlight ingredients such as artichokes, zucchini flowers and eggplants. A personal touch shines through and provides a connection with the author. Silvia's enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come.

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Helen Anne Curry, "Endangered Maize: Industrial Agriculture and the Crisis of Extinction" (U California Press, 2022)

Sat, 21 Jan 2023 09:00:00 -0000

In Endangered Maize: Industrial Agriculture and the Crisis of Extinction (U California Press, 2022), historian Helen Anne Curry investigates more than a hundred years of agriculture and conservation practices to understand the tasks that farmers and researchers have considered essential to maintaining crop diversity. Through the contours of efforts to preserve diversity in one of the world's most important crops, Curry reveals how those who sought to protect native, traditional, and heritage crops forged their methods around the expectation that social, political, and economic transformations would eliminate diverse communities and cultures. In this fascinating study of how cultural narratives shape science, Curry argues for new understandings of endangerment and alternative strategies to protect and preserve crop diversity.

Isobel Akerman is a History PhD student at the University of Cambridge studying biodiversity and botanic gardens.

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Surviving the State: Struggles for Land and Democracy in Myanmar

Fri, 20 Jan 2023 04:00:00 -0000

How do farmers struggle for land and democracy in Myanmar’s hybrid political system? How might a feminist approach to this question look like and enable novel findings? In which ways can researchers make the most of ethnographic methods to understand ordinary people’s survival strategies? And do experiences from rural Myanmar reflect the wider changing landscape of development in the Global South? In this episode, Dr. Hilary Faxon, a Marie Curie Fellow in the Department of Food and Resource Economics at the University of Copenhagen, joins Dr. Mai Van Tran, a postdoc at the Nordic Institute of Asian Studies, to discuss her upcoming book on grassroots struggles over land, based on extensive ethnographic fieldwork in Myanmar.

The Nordic Asia Podcast is a collaboration sharing expertise on Asia across the Nordic region, brought to you by the Nordic Institute of Asian Studies (NIAS) based at the University of Copenhagen, along with our academic partners: the Centre for East Asian Studies at the University of Turku, and Asianettverket at the University of Oslo.

We aim to produce timely, topical and well-edited discussions of new research and developments about Asia.

About NIAS: www.nias.ku.dk

Transcripts of the Nordic Asia Podcasts: http://www.nias.ku.dk/nordic-asia-podcast

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Dalal Abo El Seoud, "Fish, Milk, Tamarind: A Book of Egyptian Arabic Food Expressions" (American U in Cairo Press, 2022)

Wed, 18 Jan 2023 09:00:00 -0000

In Fish, Milk, Tamarind: A Book of Egyptian Arabic Food Expressions (American University in Cairo Press, 2022), Dalal Abo El Seoud presents 100 commonly used Egyptian food expressions. Can you guess what Egyptians mean when they say that something is "a peeled banana" or that someone is "sleeping in honey" or has "turned the sea to tahini"? You may find the answers quite unexpected when you open the pages of this delightful giftbook featuring some one hundred popular food-inflected phrases and sayings used by native speakers of Egyptian Arabic. Idiomatic expressions lend color, dynamism, and humor to everyday speech, and convey complex ideas and beliefs with an economy of words that also tell us something about the culture from which they spring. Each expression in Fish, Milk, Tamarind is given in Arabic script and English transliteration followed by its literal and intended meanings, while humorous color illustrations throughout help readers visualize and remember the expressions. Learners and native speakers of Arabic, as well as Egypt enthusiasts and language lovers will find much in this book to teach, entertain, and enthrall them.

Rebekah Buchanan is a Professor of English and Director of English Education at Western Illinois University. Her research focuses on feminism, activism, and literacy practices in youth culture, specifically through zines and music.

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Consumed: The Myth and Reality of Cannibalism

Sat, 14 Jan 2023 09:00:00 -0000

Cannibalism has been used for centuries to define the lowest form of humanity, but the story isn't as straightforward as it may seem. Turns out, there may be a logic - or even a love - to eating people.

Guests

Emily Anderson, Curator of “Cannibalism: Myth & Reality”
Bill Schutt, Author of Cannibalism: A Perfectly Natural History

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Forbidden Fruit: Religious Fervor about Food

Thu, 12 Jan 2023 09:00:00 -0000

Contemporary diet culture is only the latest manifestation of a long history of religious fervor about food.

Guests

Isabel Foxen Duke, health coach
Alan Levinovitz, Professor of Religious Studies at James Madison University
Corrie Norman, Associate Director, Religious Studies at the University of
Wisconsin-Madison

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David Z. Moster, "Etrog: How A Chinese Fruit Became a Jewish Symbol" (Palgrave Pivot, 2018)

Wed, 11 Jan 2023 09:00:00 -0000

Every year before the holiday of Sukkot, Jews all around the world purchase an etrog―a lemon-like fruit―to participate in the holiday ritual. In Etrog: How A Chinese Fruit Became a Jewish Symbol (Palgrave Pivot, 2018), David Z. Moster tracks the etrog from its evolutionary home in Yunnan, China, to the lands of India, Iran, and finally Israel, where it became integral to the Jewish celebration of Sukkot.

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Gil Hovav, "Candies from Heaven" (Green Bean Books, 2023)

Sun, 08 Jan 2023 09:00:00 -0000

"Uncle Aron's compliments, which hadn't changed since the days of the Bible, didn't sound so great. One time, he told my mother that she was 'awesome like an army with flags.' Another time, he informed her that 'your nose is like the tower of Lebanon."

Meet the village it took to raise Gil Hovav - colorful aunts and uncles hailing from one of the most respected lineages in the Jewish world (Hovav is the great-grandson of Eliezer Ben-Yehuda, the reviver of the Hebrew language). This book includes twenty-two funny and heart-warming stories awash with love and longing for the people who raised one skinny and cross-eyed Jerusalemite boy to love poor-man's food, to love proper Hebrew and, most importantly, to love people.

Candies from Heaven (Green Bean Books, 2023) is dished up with more than twenty delicious family recipes with the seal of approval from Gil Hovav, the man who has played a major role in the remaking of Israeli cuisine and the transformation of Israel from a country of basic traditional foods into a "gourmet nation". Readers get to chuckle at Hovav's amusing recollections and salivate over his family recipes for sweet sour chorba tomato soup and his Aunt Levana's eggplant and feta bourekas. If you've ever wondered how to make hilbeh or slow-cooked eggs (or if you're simply itching to expand your culinary repertoire), this book is for you.

As wholesome and warming as a homecooked meal, Candies from Heaven will appeal to anyone who treasures good food and relationships built on love. Dig in, dear readers, pleasure is served.

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Martha C. Nussbaum, "Justice for Animals: Our Collective Responsibility" (Simon & Schuster, 2022)

Sat, 31 Dec 2022 09:00:00 -0000

A revolutionary new theory and call to action on animal rights, ethics, and law from the renowned philosopher Martha C. Nussbaum.

Martha C. Nussbaum is currently the Ernst Freund Distinguished Service Professor of Law and Ethics at the University of Chicago, appointed in the Department of Philosophy and the Law School.

Caleb Zakarin is the Assistant Editor of the New Books Network (Twitter: @caleb_zakarin).

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Hélène Jawhara Piñer, "Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage" (Academic Studies Press, 2022)

Tue, 27 Dec 2022 09:00:00 -0000

In Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage (Academic Studies Press, 2022), Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.

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Garritt van Dyk, "Commerce, Food, and Identity in Seventeenth-Century England and France" (Amsterdam UP, 2022)

Mon, 26 Dec 2022 09:00:00 -0000

Garritt van Dyk talks about national identity, food, and cooking in this conversation about Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel (Amsterdam University Press, 2022) "Tell me what you eat, and I'll tell you who you are" was the challenge issued by French gastronomist Jean Brillat-Savarin. Champagne is declared a unique emblem of French sophistication and luxury, linked to the myth of its invention by Dom Pérignon. Across the Channel, a cup of sweet tea is recognized as a quintessentially English icon, simultaneously conjuring images of empire, civility, and relentless rain that demands the sustenance and comfort that only tea can provide. How did these tastes develop in the seventeenth century? Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel offers a compelling historical narrative of the relationship between food, national identity, and political economy in the early modern period. These mutually influential relationships are revealed through comparative and transnational analyses of effervescent wine, spices and cookbooks, the development of coffeehouses and cafés, and the 'national sweet tooth' in England and France.

Jana Byars is the Academic Director of Netherlands: International Perspectives on Sexuality and Gender.

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Naa Oyo A. Kwate, "White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation" (U Minnesota Press, 2023)

Sun, 25 Dec 2022 09:00:00 -0000

The long and pernicious relationship between fast food restaurants and the African American community. Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through targeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces.

In White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation (U Minnesota Press, 2023), Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities. Fast food has historically been tied to the country's self-image as the land of opportunity and is marketed as one of life's simple pleasures, but a more insidious history lies at the industry's core. White Burgers, Black Cash investigates the complex trajectory of restaurant locations from a decided commitment to Whiteness to the disproportionate densities that characterize Black communities today. Kwate expansively charts fast food's racial and spatial transformation and centers the cities of Chicago, New York City, and Washington, D.C., in a national examination of the biggest brands of today, including White Castle, KFC, Burger King, McDonald's, and more. Deeply researched, grippingly told, and brimming with surprising details, White Burgers, Black Cash reveals the inequalities embedded in the closest thing Americans have to a national meal.

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Annuska Derks et al. "Fragrant Frontier: Global Spice Entanglements from the Sino-Vietnamese Uplands" (NIAS Press, 2022)

Fri, 23 Dec 2022 09:00:00 -0000

Where do the spices we find in our kitchen cabinets come from? What can we learn from tracing spices and their commodities and how does their trade impact the livelihoods of ethnic minority farmers in the Sino-Vietnamese uplands?

Annuska Derks and Jean-Francois Rousseau, co- editors with Sarah Turner of the book Fragrant Frontier Global Spice Entanglements in the Sino Vietnamese Uplands, joined Julia Heinle discussing their recently published NIAS Press edited volume.

Fragrant Frontier demystifies the contemporary spice trade originating from the Sino-Vietnamese uplands and is available as an Open Access Book on the NIAS Press Website here.

Purchase a hardcopy of the book here.

& check out the visual story maps here.

Annuska Derks is an associate professor and departmental co-director at the University of Zurich. She is a social anthropologist interested in social transformation processes in Southeast Asia, in particular in Vietnam, Cambodia, and Thailand. Her research focuses on migration, labor, gender, as well as the social lives of things, and interrogates discourses of development and innovation.

Jean-François Rousseau is an associate professor at the University of Ottawa. He is a development geographer with research focusing on the relationships between agrarian change, infrastructure development – especially hydropower dams and sand-mining – and ethnic minority livelihood diversification in Southwest China.

Sarah Turner is Professor of Geography at McGill University. She is a development geographer specializing in ethnic minority livelihoods, agrarian change, and everyday resistance in upland northern Vietnam and southwest China. She also works with street vendors and other members of the mobile informal economy, as well as small-scale entrepreneurs in urban Southeast Asia. Widely published, she is also an editor of the journals Geoforum and Journal of Vietnamese Studies.

We aim to produce timely, topical and well-edited discussions of new research and developments about Asia.

About NIAS: www.nias.ku.dk

Transcripts of the Nordic Asia Podcasts: http://www.nias.ku.dk/nordic-asia-podcast

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The ‘Domino Effect’: Global and Regional Climate Change Impacts on Food Supply Chains

Thu, 22 Dec 2022 09:00:00 -0000

There is a complex relationship between climate change and food systems. Food supply chains – in particular food transportation – result in global greenhouse gas emissions, and these emissions are known to be a driving force underlying climate change. But it also works the other way. Joining Dr Natali Pearson on SSEAC Stories, Dr Arunima Malik discusses the wide-ranging impacts of climate change and extreme weather events on global regional food systems and supply chains, identifying potential cascading repercussions including job and income loss as well as a loss in nutrient availability and diet quality.

About Arunima Malik:

Dr Arunima Malik is an academic in the Integrated Sustainability Analysis (ISA) group at the School of Physics, and in the Discipline of Accounting, Business School of the University of Sydney. Her research focusses on big-data modelling to quantify sustainability impacts at local, national and global scales. Arunima’s research is interdisciplinary, and focuses on the appraisal of social, economic and environmental impacts using input-output analysis. Arunima works with the United Nations Sustainable Development Solutions Network for quantifying spillover effects in international supply chains.

For more information or to browse additional resources, visit the Sydney Southeast Asia Centre’s website: www.sydney.edu.au/sseac.

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Ben Pitcher, "Back to the Stone Age: Race and Prehistory in Contemporary Culture" (McGill-Queen's UP, 2022)

Sun, 18 Dec 2022 09:00:00 -0000

What does Prehistory mean to us now? In Back to the Stone Age: Race and Prehistory in Contemporary Culture (McGill-Queen's UP, 2022), Ben Pitcher, a Reader in Sociology at the University of Westminster, uses cultural studies to explore both the human past and our contemporary life. The book examines how ideas of the prehistoric speak to contemporary anxieties, political projects, and even diets and food choices. Moreover, many of these versions of the past are the basis for regressive political projects that use Prehistory as part of racist and sexist agendas, agendas that need to be resisted and countered with the ideas discussed in the analysis. Engaging with a huge range of cultural and social theory, as well as examples from museums and heritage sites, archaeology, and even scientific hoaxes, the book is essential reading across the arts, humanities, and social sciences, as well as for anyone interested in understanding the society today.

Dave O'Brien is Professor of Cultural and Creative Industries, at the University of Sheffield.

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Michael Weeks, "Cattle Beet Capital: Making Industrial Agriculture in Northern Colorado" (U Nebraska Press, 2022)

Sat, 17 Dec 2022 09:00:00 -0000

In 1870 several hundred settlers arrived at a patch of land at the confluence of the South Platte and Cache la Poudre Rivers in Colorado Territory. Their planned agricultural community, which they named Greeley, was centered around small landholdings, shared irrigation, and a variety of market crops. One hundred years later, Greeley was the home of the world’s largest concentrated cattle-feeding operation, with the resources of an entire region directed toward manufacturing beef. How did that transformation happen? Cattle Beet Capital: Making Industrial Agriculture in Northern Colorado (U Nebraska Press, 2022) is animated by that question.

Expanding outward from Greeley to all of northern Colorado, Cattle Beet Capital shows how the beet sugar industry came to dominate the region in the early twentieth century through a reciprocal relationship with its growers that supported a healthy and sustainable agriculture while simultaneously exploiting tens of thousands of migrant laborers. Michael Weeks shows how the state provided much of the scaffolding for the industry in the form of tariffs and research that synchronized with the agendas of industry and large farmers. The transformations that led to commercial feedlots began during the 1930s as farmers replaced crop rotations and seasonal livestock operations with densely packed cattle pens, mono-cropped corn, and the products pouring out of agro-industrial labs and factories. Using the lens of the northern Colorado region, Cattle Beet Capital illuminates the historical processes that made our modern food systems.

Michael Weeks is a lecturer of history at Utah Valley University.

Troy A. Hallsell is the 341st Missile Wing Historian at Malmstrom AFB. MT. The ideas expressed in this podcast do not represent the 341st Missile Wing, United States Air Force, or Department of Defense.

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Rebecca Ingram, "Women's Work: How Culinary Cultures Shaped Modern Spain" (Vanderbilt UP, 2022)

Fri, 16 Dec 2022 09:00:00 -0000

Sandie Holguín (Professor of History and Coeditor of the Journal of Women’s History, University of Oklahoma) speaks with Rebecca Ingram (Associate Professor of Spanish in the Department of Languages, Cultures, and Literatures, University of San Diego) about her book, Women’s Work: How Culinary Cultures Shaped Modern Spain (Vanderbilt University Press, 2022).

Today Spain is widely known for its culinary achievements, drawing tourists from around the world to sample delights from Michelin-starred restaurants. But in the early twentieth century, visitors to Spain complained unceasingly about the poor, primitive qualities of Spanish food and its preparation. To Spanish intellectuals, this denigrated place of Spanish food within the European pantheon of “civilized” cuisines seemed misplaced, and they set about to correct this mischaracterization. It is during this period of Spain’s great imperial losses and uneven economic modernization that Ingram enters to analyze the place of culinary writing in Spain’s modernization process. Ingram dives deeply into the culinary writings of Spanish feminists like Emilia Pardo Bazán and Carmen de Burgos, and the decidedly-not-feminist polymath physician, Gregorio Marañón’, and she examines the culinary training ground for working-class women at Barcelona’s Institut de Cultura i Biblioteca Popular de la Dona. Through her deep reading of culinary paratexts, she elucidates the numerous debates around women’s labor and domesticity and its relationship to Spanish modernity. Ingram reveals "how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking."

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Max Haiven, "Palm Oil: The Grease of Empire" (Pluto Press, 2022)

Thu, 08 Dec 2022 09:00:00 -0000

Palm oil is a commodity like no other. Found in half of supermarket products, from food to cosmetics to plastics, it has shaped the world in which we live.

In Palm Oil: The Grease of Empire (Pluto Press, 2022), Max Haiven tells a sweeping story that touches on everything from empire to art, from war to food, and from climate change to racial capitalism. By tracing the global history of this ubiquitous elixir we see how capitalism creates surplus populations: people made dependent on capitalist wages but denied the opportunity to earn them - a proportion of humanity that is growing in our age of racialized and neo-colonial dispossession.

Inspired by revolutionary writers like Eduardo Galeano, Saidiya Hartman, C.L.R. James and Rebecca Solnit, this kaleidoscopic and experimental book seeks to weave a story of the past in the present and the present in the past.

Max Haiven is Canada Research Chair in Culture, Media and Social Justice at Lakehead University in Northwest Ontario and director of the Reimagining Value Action Lab (RiVAL). He writes articles for both academic and general audiences and is the author of the books Crises of Imagination, Crises of Power: Capitalism, Creativity and the Commons, The Radical Imagination: Social Movement Research in the Age of Austerity (with Alex Khasnabish) and Cultures of Financialization: Fictitious Capital in Popular Culture and Everyday Life. He is currently working on a book titled Art after Money, Money after Art: Creative Strategies Against Financialization.

Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube Channel. Twitter.

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Melanie Joy, "The Vegan Matrix: Understanding and Discussing Privilege Among Vegans to Build a More Inclusive and Empowered Movement" (Lantern, 2020)

Fri, 02 Dec 2022 09:00:00 -0000

A short guidebook to understanding and discussing privilege among vegans and vegan organizations in the wake of #metoo, including how to establish accountability while honoring dignity and ways to communicate effectively.

In The Vegan Matrix: Understanding and Discussing Privilege Among Vegans to Build a More Inclusive and Empowered Movement (Lantern Publishing & Media, 2020), psychologist, longtime vegan advocate, and organizational head Dr. Melanie Joy explores a serious problem in the vegan movement—unexamined privilege—and looks at the struggle to communicate effectively about this problem in a way that helps offset it. Using simple, straightforward language and a compassionate tone, Joy explains what privilege is, why it’s so important for vegans to become aware of it, and how to talk about it in a way that deepens understanding and helps transform it. In so doing, Joy unpacks some of the many privileges that must be acknowledged and addressed, and shows how more inclusivity and diversity within vegan organizations will benefit the movement as a whole. The Vegan Matrix is a call to awareness and action, empowering vegans to reach a broader audience and to help create a more compassionate and just world.

Dr. Melanie Joy is a Harvard-educated psychologist, celebrated speaker, and the author of seven books, including the bestselling Why We Love Dogs, Eat Pigs, and Wear Cows; Beyond Beliefs: A Guide to Improving Relationships and Communication Among Vegans, Vegetarians, and Meat Eaters; and the forthcoming How to End Injustice Everywhere. Melanie’s work has been featured in major media outlets around the world, and she has received a number of awards, including the Ahimsa Award – previously given to the Dalai Lama and Nelson Mandela – for her work on global nonviolence. Melanie has given talks and trainings in over 50 countries, and she is also the founding president of the international NGO Beyond Carnism. You can learn more about her work at carnism.org.

Kyle Johannsen is an academic philosopher who does research in animal and environmental ethics, and in political philosophy. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). You can follow him on Twitter @KyleJohannsen2.

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Olena Braichenko et al., "Ukraine: Food and History" (O. Braichenko, 2020)

Wed, 30 Nov 2022 09:00:00 -0000

Ukraine: Food and History (O. Braichenko, 2020) tells about the past and present of Ukrainian cuisine. It includes recipes of dishes that everyone can cook and local products, which together present Ukraine’s cultural diversity and rich heritage. Learn from the book about the culinary traditions of Ukraine which are still alive nowadays, as well cooking techniques, and ways of product preservation. The authors pay special attention to the way Ukrainian cuisine is presented whether during a diplomatic reception or a family dinner. Since table setting, and decoration also create atmosphere of the event and guests’ experience.

This book is available open access here.

Nataliya Shpylova-Saeed has a Ph.D. in Slavic languages and literatures (Indiana University, 2022). Her dissertation explores contested memory focusing on Ukraine and Russia. She also holds a Ph.D. in American literature (Taras Shevchenko Institute of Literature, National Academy of Sciences of Ukraine, 2007). In her dissertation on Richard Brautigan, she focuses on postmodernism in American literature. Currently, she is Visiting Assistant Professor in the Department of Russian and Eurasian program at Colgate University (Hamilton, NY).

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Darra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)

Mon, 28 Nov 2022 09:00:00 -0000

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram.

Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter.

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Psyche A. Williams-Forson, "Eating While Black: Food Shaming and Race in America" (UNC Press, 2022)

Mon, 21 Nov 2022 09:00:00 -0000

In Eating While Black: Food Shaming and Race in America (UNC Press, 2022), Psyche A. Williams-Forson offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity--as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.

Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire.

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Erin Alice Cowling, "Chocolate: How a New World Commodity Conquered Spanish Literature" (U Toronto Press, 2021)

Mon, 21 Nov 2022 09:00:00 -0000

In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature (U Toronto Press, 2021) considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of Spain.

The book considers a variety of perspectives and material cultures, such as the pre-Colombian conception of chocolate, the commercial enterprise surrounding chocolate, and the darker side of chocolate's connections to witchcraft and sex. Encapsulating both historical and literary interests, Chocolate will appeal to anyone interested in the global history of chocolate.

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Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)

Thu, 10 Nov 2022 09:00:00 -0000

Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish’s edited book Food Instagram: Identity, Influence, and Negotiation (published by the University of Illinois Press in 2022) explore the massively popular social media platform as a space for self-identification, influence, transformation, and resistance. Artists and journalists join a wide range of scholars to look at food’s connection to Instagram from vantage points as diverse as Hong Kong’s camera-centric foodie culture, the platform’s long history with feminist eateries, and the photography of Australia’s livestock producers. What emerges is a portrait of an arena where people do more than build identities and influence. Users negotiate cultural, social, and economic practices in a place that, for all its democratic potential, reinforces entrenched dynamics of power.

Interdisciplinary in approach and transnational in scope, Food Instagram: Identity, Influence, and Negotiation offers general readers and experts alike new perspectives on an important social media space and its impact on a fundamental area of our lives.

Rituparna Patgiri, PhD is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter.

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Christopher Howard, "Who Cares: The Social Safety Net in America" (Oxford UP, 2022)

Tue, 08 Nov 2022 09:00:00 -0000

Societies are often judged by how they treat their most vulnerable members: the poor and near poor. In the United States, this responsibility belongs not only to governments, but also to charities, businesses, individuals, and family members. Their combined efforts generate a social safety net.

In Who Cares: The Social Safety Net in America (Oxford UP, 2022), Christopher Howard offers the first comprehensive map of the US social safety net. He chronicles how different parts of American society talk about poverty-related needs. And he shows what Americans do to provide basic levels of income, food, housing, medical care, and daily care. Although the US social safety net is extensive, major gaps remain, particularly impacting Blacks, Hispanics, and individuals who are not employed full-time. Drawing heavily upon evidence from the years right before the COVID-19 pandemic, Howard demonstrates that these problems persist even when the economy seems healthy. Who Cares concludes with an initial assessment of how the social safety net performed during the pandemic.

Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire.

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Gurpinder Singh Lalli, "Schools, Space and Culinary Capital" (Routledge, 2022)

Thu, 03 Nov 2022 08:00:00 -0000

Gurpinder Singh Lalli's book Schools, Space and Culinary Capital (Routledge, 2022) introduces the notion of culinary capital to investigate socialisation and school mealtime experiences in an academy school based in the UK. Drawing on interviews collated from children, teachers and staff within the school, the text sheds light on food insecurity in society and schools as being a major issue in educational policy. The book examines schools as a microcosm for society with school food space being the playground for socialisation. It shows how forms of culinary capital can be extended in the school dining hall where social space is negotiated with notions of inclusion and exclusion during mealtime. The book uses gender, class and race to understand the school dining hall as a space where culinary capital can be exchanged and learnt. Thorough research accompanied by ethnographic visuals, field notes and observations, it also explores the sensory impact of school gardens. As such the book will be of interest to students, teachers, school leaders, educators and policy makers in the fields of Education, Sociology, Social Policy and Food Studies.

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Will Guidara, "Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect" (Optimism Press, 2022)

Wed, 02 Nov 2022 08:00:00 -0000

Today I talked to Will Guidara, author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Optimism Press, 2022).

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara’s team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner. Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve.

Christopher Russell (Host) spent 35 years working for some of the leading hospitality groups in the country, starting with the Clyde’s Restaurant Group in his native Washington D.C. and with Union Square Hospitality Group, Patina Restaurant Group, and Restaurant Associates in New York City. He is honored to have been director of restaurant operations at both Mets (Opera and Museum), and to have been entrusted with roles at Gramercy Tavern where he was a member of the opening service team and Union Square Cafe (16th Street) where he served as General Manager.

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Sustainable Agriculture in the Global South: A Religious Response to the Global Food Crisis

Tue, 25 Oct 2022 08:00:00 -0000

Micha Odenheimer is the founder and director of Tevel B’Zedek, an Israeli NGO that aims to create Israeli and Jewish leadership passionately engaged in Tikkun Olam – fixing the world – locally and globally. Tevel B’Zedek provides community development support for sustainable agriculture in remote rural areas.

Odenheimer is an activist and former journalist who reported from worldwide locations including Somalia, Ethiopia, Myanmar, Bangladesh and India. Born in California and educated at Yale, Odenheimer is an ordained Orthodox rabbi for whom reducing global poverty is a religious imperative.

Around the world, more than enough food is produced to feed the global population—but hundreds of millions of people still go hungry. After steadily declining for a decade, world hunger is on the rise today, reportedly affecting nearly 10% percent of people globally. The growing food crisis is driven largely by wars, the COVID-19 pandemic, and climate change.

Renee Garfinkel, Ph.D. is a psychologist, writer, Middle East television commentator and host of The New Books Network’s Van Leer Jerusalem Series on Ideas. Write her at reneeg@vanleer.org.il. She's on Twitter @embracingwisdom. She blogs here.

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John Briscoe, "Crush: The Triumph of California Wine" (U Nevada Press, 2018)

Wed, 19 Oct 2022 08:00:00 -0000

In 1910, the future of California wine looked dim. Beset by crises ranging from earthquakes to insect infestations, and with momentum moving toward prohibition, the nascent industry seemed dead on the vine. How then, a mere sixty years later, did a blind taste test from some of France's toughest sommeliers judge California wines superior to their French counterparts? In Crush: The Triumph of California Wine (University of Nevada Press, 2018), writer, lawyer, and University of California Berkeley Distinguished Fellow John Briscoe explains who rescued the California wineries and how they accomplished the task. This is a global story two hundred years in the making, full of fascinating stories and larger than life characters. As California wines face an uncertain, climate-changed, future, Briscoe argues we should look to the past to understand how the state's viticulture has weathered difficult storms in its long and fascinating history.

Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota.

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Alan Warde et al., "The Social Significance of Dining Out: A Study of Continuity and Change" (Manchester UP, 2020)

Wed, 12 Oct 2022 08:00:00 -0000

Dining out used to be considered exceptional. However, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment.

The Social Significance of Dining Out: A Study of Continuity and Change (Manchester UP, 2020) draws on a major mixed-methods research project by Dr. Alan Warde, Dr. Jessica Paddock and Dr. Jennifer Whillans about dining out in England. The book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.

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Warren Klein et al., "Be Fruitful! The Etrog in Jewish Art, Culture, and History" (Mineged, 2022)

Fri, 07 Oct 2022 08:00:00 -0000

The etrog is a curious fruit. The Bible commands its readers: “And you shall take for yourselves on the first day beautiful tree-fruit (peri etz hadar), palm fronds, boughs of leafy trees, and willows of the brook, and you shall rejoice before the Lord your God seven days.” Native to the Far East and adapted to the culture of the eastern Mediterranean, the rituals of the etrog are among the very few that are dependent upon a particular environment for growth. In their wanderings across the globe, the etrog has remained part of Jews’ practices and of the annual rhythms of the Jewish harvest festival, Sukkot, the Feast of Booths.

This book is a lovely collection, both intellectually and visually, covering everything from the sale of etrog throughout its history to visual representations, medical remedies and much more. This interview is with Joshua Teplitsky, Jordan Katz, and Jonathan Surnow.

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Emelia Quinn, "Reading Veganism: The Monstrous Vegan, 1818 to Present" (Oxford UP, 2021)

Thu, 06 Oct 2022 08:00:00 -0000

Reading Veganism: The Monstrous Vegan, 1818 to Present (Oxford UP, 2021) focuses on the iteration of the trope of ‘the monstrous vegan’ across 200 years of Anglophone literature. Explicating, through such monsters, veganism’s relation to utopian longing and challenge to the conceptual category of the ‘human’, the book explores ways in which ethical identities can be written, represented, and transmitted. Reading Veganism proposes that we can recognize and identify the monstrous vegan in relation to four key traits. First, monstrous vegans do not eat animals, an abstinence that generates a seemingly inexplicable anxiety in those who encounter them. Second, they are hybrid assemblages of human and nonhuman animal parts, destabilizing existing taxonomical classifications. Third, monstrous vegans are sired outside of heterosexual reproduction, the product of male acts of creation. And, finally, monstrous vegans are intimately connected to acts of writing and literary creation. The principal contention of the book is that understandings of veganism, as identity and practice, are limited without a consideration of multiplicity, provisionality, failure, and insufficiency within vegan definition and lived practice. Veganism’s association with positivity, in its drive for health and purity, is countered by a necessary and productive negativity generated by a recognition of the horrors of the modern world. Vegan monsters rehearse the key paradoxes involved in the writing of vegan identity.

Emelia Quinn is Assistant Professor of World Literatures & Environmental Humanities at the University of Amsterdam. Prior to this position she received her DPhil (PhD) in English from the University of Oxford. She is author of Reading Veganism: The Monstrous Vegan, 1818 to Present (Oxford UP, 2021) and co-editor of Thinking Veganism in Literature and Culture: Towards a Vegan Theory (Palgrave Macmillan, 2018) and The Edinburgh Companion to Vegan Literary Studies (Edinburgh UP, 2022)

Callie Smith is a poet and a PhD candidate in English at the University of Louisiana at Lafayette.

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Angela Tedesco, "Finding Turtle Farm: My Twenty-Acre Adventure in Community-Supported Agriculture" (U Minnesota Press, 2022)

Mon, 03 Oct 2022 08:00:00 -0000

This is the tale of one woman's journey of growing a community-supported farm from earth to plate. In 1995 Angela Tedesco bought a twenty-acre farm with the goal of growing food for her community, and for seventeen years she fed up to 180 families. Finding Turtle Farm: My Twenty-Acre Adventure in Community-Supported Agriculture (U Minnesota Press, 2022) is the story behind that incredible work, chronicling all the ups and downs of navigating grass-roots organic agriculture in its nascent era. From soil tests to invasive pests (and neighbors), she covers it all - but first and foremost this book is a story of connection, education, and the growth of a thriving local food system. Also included are suggestions of delicious, seasonal varieties of produce as well as recipes to whet your palate. Finding Turtle Farm is a beautiful memoir of food, farming, and one woman who deeply connected with the importance of what goes on our plate, why, and how.

Liz Barrett is currently history PhDing at Lehigh University. CSA Farmer, mother of 3, and veteran of the USMC. Lives in suburban Philadelphia where she reads and writes a lot, and really likes old stuff. On Twitter: @lizcantlose.

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Beyond Meat? Dietary Shifts and Meat Contestations in China, India and Vietnam

Fri, 30 Sep 2022 08:00:00 -0000

What explains the uneven meatification of diets in three of Asia’s core ‘emerging economies’? How and why is meat consumption changing today, and what role have American fast-food chains played? To discuss these questions and more, Helene Ramnæs, coordinator for the Norwegian Network for Asian Studies, is joined by Marius Korsnes, Kenneth Bo Nielsen and Arve Hansen.

Asian diets include considerably more meat now than in the recent past, but meat is a contested issue. China and Vietnam have experienced some of the world’s most dramatic meat booms but vegetarianism increases and concerns for unsafe production methods and negative health effects have made people cautious about the meat they eat. While India defies global meat trends, contemporary India is not as vegetarian as it claims, and a large beef sector exists in an uneasy relationship with Modi’s hindu-nationalist regime.

Marius Korsnes specialises in Science and Technology Studies at the Department for Interdisciplinary Studies of Culture at the Norwegian University of Science and Technology (NTNU). His work focuses on sustainable consumption and production and he is PI of the ERC project: “A Middle Way? Probing Sufficiency through Meat and Milk in China”

Kenneth Bo Nielsen is a social anthropologist working on social movements and the political economy of development in India. In addition to working and teaching at the University of Oslo, he also leads the Norwegian Network for Asian Studies with Arve Hansen.

Arve Hansen is a human geographer at the Centre for Development and the Environment at the University of Oslo, teaching and researching consumption and sustainability, and with a particular interest in meat and meat avoidance. He also leads the Norwegian Network for Asian Studies with Kenneth Bo Nielsen.

Karen Lykke Syse and Arve Hansen: Changing Meat Cultures Food Practices, Global Capitalism, and the Consumption of Animals

We aim to produce timely, topical and well-edited discussions of new research and developments about Asia.

About NIAS: www.nias.ku.dk

Transcripts of the Nordic Asia Podcasts: http://www.nias.ku.dk/nordic-asia-podcast

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Stephen Le, "100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today" (Picador, 2016)

Thu, 29 Sep 2022 16:55:00 -0000

There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole-grains are healthy, whole-grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today (Picador, 2016), biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called "Western diseases," such as cancer, heart disease, and obesity.

Travelling around the world to places as far-flung as Vietnam, Kenya, India, and the US, Stephen Le introduces us to people who are growing, cooking, and eating food using both traditional and modern methods, striving for a sustainable, healthy diet. In clear, compelling arguments based on scientific research, Le contends that our ancestral diets provide the best first line of defense in protecting our health and providing a balanced diet. Fast-food diets, as well as strict regimens like paleo or vegan, in effect highjack our biology and ignore the complex nature of our bodies. In 100 Million Years of Food Le takes us on a guided tour of evolution, demonstrating how our diets are the result of millions of years of history, and how we can return to a sustainable, healthier way of eating.

Aven McMaster and Mark Sundaram are historians and the hosts of the excellent podcast The Endless Knot.

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Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Penguin, 2022)

Thu, 22 Sep 2022 08:00:00 -0000

A young sake bar owner, Yusuke Shimoki, arrives on the doorstep of Hannah Kirshner’s Brooklyn apartment “with a suitcase full of Ishikawa sake,” in Hannah’s words. That visit sparked a years-long connection between Hannah and the rural Japanese community of Yamanaka, a home for artisans and artists, hunters and farmers, and other ordinary Japanese trying to live in the countryside.

Those visits are the subject of Hannah’s book, Water Wood and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town, published in hardcover by Viking in 2021, and in paperback by Penguin this year. Hannah learns how to make sake, craft wooden trays, hunt ducks, farm vegetables, and several other activities common in this part of rural Japan.

And, as an added bonus, readers get to see recipes garnered from Hannah’s time in Yamanaka!

In this interview, Hannah and I talk about rural Japan, duck hunting, drinking sake and growing vegetables, as well as some of her favorite recipes in the book!

Hannah Kirshner is a writer, artist, and food stylist whose work has appeared in The New York Times, T Magazine, Vogue, Saveur, Taste, Food 52, Atlas Obscura, and Food & Wine, among others. Trained at the Rhode Island School of Design, Kirshner grew up on a small farm outside Seattle and divides her time between Brooklyn and rural Japan.

You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Water, Wood and Wild Things. Follow on Twitter at @BookReviewsAsia.

Nicholas Gordon is an associate editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at @nickrigordon.

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Kenneth H. Kolb, "Retail Inequality: Reframing the Food Desert Debate" (U California Press, 2021)

Tue, 20 Sep 2022 08:00:00 -0000

Retail Inequality: Reframing the Food Desert Debate (U California Press, 2021) examines the failure of recent efforts to improve Americans' diets by increasing access to healthy food. Based on exhaustive research, this book by Kenneth H. Kolb documents the struggles of two Black neighborhoods in Greenville, South Carolina. For decades, outsiders ignored residents' complaints about the unsavory retail options on their side of town—until the well-intentioned but flawed "food desert" concept took hold in popular discourse. Soon after, new allies arrived to help, believing that grocery stores and healthier options were the key to better health. These efforts, however, did not change neighborhood residents' food consumption practices. Retail Inequality explains why and also outlines the history of deindustrialization, urban public policy, and racism that are the cause of unequal access to food today. Kolb identifies retail inequality as the crucial concept to understanding today’s debates over gentrification and community development. As this book makes clear, the battle over food deserts was never about food—it was about equality.

Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire.

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Philip Lymbery, "Sixty Harvests Left: How to Reach a Nature-Friendly Future" (Bloombury, 2022)

Mon, 19 Sep 2022 08:00:00 -0000

From the United Kingdom to Italy, from Brazil to the Gambia to the USA, Philip Lymbery, the internationally acclaimed author of Farmageddon, goes behind the scenes of industrial farming and confronts 'Big Agriculture', where mega-farms, chemicals and animal cages are sweeping the countryside and jeopardising the air we breathe, the water we drink, the food we eat and the nature that we treasure.

In his investigations, however, he also finds hope in the pioneers who are battling to bring landscapes back to life, who are rethinking farming methods, rediscovering traditional techniques and developing technologies to feed an ever-expanding global population.

Impassioned, balanced and persuasive, Sixty Harvests Left: How to Reach a Nature-Friendly Future (Bloomsbury, 2022) not only demonstrates why future harvests matter more than ever, but reveals how we can restore our planet for a nature-friendly future.

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Sanjiv Chopra, "Coffee the Magical Elixir: Facts That Will Astound and Perk You Up" (Bookbaby, 2021)

Wed, 14 Sep 2022 08:00:00 -0000

Today I talked to Sanjiv Chopra about his book Coffee the Magical Elixir: Facts That Will Astound and Perk You Up (Bookbaby, 2021)

2.25 billion cups of coffee are consumed globally everyday. Coffee has a myriad of health benefits the overwhelming majority are which not known to the lay public and even physicians. There has been a plethora of research published in peer reviewed scientific journals attesting to the health benefits of coffee. They are mechanistic explanations and often a dose dependent benefit. Coffee drinkers have a lower risk of seven common cancers, cirrhosis of the liver, type 2 diabetes, Parkinson's Disease, and many other common ailments. Astoundingly coffee drinkers, both women and men have lower total and cause specific mortality. Telomeres are caps at the end of our chromosomes that protect the chromosomes from sticking to each other and from fraying. Shorten telomere length implies accelerated cellular aging and is seen in mothers of chronically disabled children and care givers of folks with Alzheimer's Dementia. Longer telomere length is seen in individuals who exercise, meditate, are on the Mediterranean diet and those who drink coffee. Here is a mind boggling fact. Increase caffeine intake is linked with shortened telomeres, while increased coffee intake is linked with longer telomeres. Coffee has thousands of constituents and it is not caffeine that confers the health benefits.

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Carl A. Brasseaux and Donald W. Davis, "Asian-Cajun Fusion: Shrimp from the Bay to the Bayou" (UP of Mississippi, 2022)

Tue, 13 Sep 2022 08:00:00 -0000

Shrimp is easily America’s favorite seafood, but its very popularity is the wellspring of problems that threaten the shrimp industry’s existence. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou (University of Mississippi Press, 2022) by Carl A. Brasseaux and Donald W. Davis provides insightful analysis of this paradox and a detailed, thorough history of the industry in Louisiana.

Dried shrimp technology was part of the cultural heritage Pearl River Chinese immigrants introduced into the Americas in the mid-nineteenth century. As early as 1870, Chinese natives built shrimp-drying operations in Louisiana’s wetlands and exported the product to Asia through the port of San Francisco. This trade internationalized the shrimp industry. About three years before Louisiana’s Chinese community began their export endeavors, manufactured ice became available in New Orleans, and the Dunbar family introduced patented canning technology. The convergence of these ancient and modern technologies shaped the evolution of the northern Gulf Coast’s shrimp industry to the present.

Coastal Louisiana’s historic connection to the Pacific Rim endures. Not only does the region continue to export dried shrimp to Asian markets domestically and internationally, but since 2000 the region’s large Vietnamese immigrant population has increasingly dominated Louisiana’s fresh shrimp harvest. Louisiana shrimp constitute the American gold standard of raw seafood excellence. Yet, in the second decade of the twenty-first century, cheap imports are forcing the nation’s domestic shrimp industry to rediscover its economic roots. “Fresh off the boat” signs and real-time internet connections with active trawlers are reestablishing the industry’s ties to local consumers. Direct marketing has opened the industry to middle-class customers who meet the boats at the docks. This “right off the boat” paradigm appears to be leading the way to reestablishment of sustainable aquatic resources. All-one-can-eat shrimp buffets are not going to disappear, but the Louisiana shrimp industry’s fate will ultimately be determined by discerning consumers’ palates.

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Allyson P. Brantley, "Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism" (UNC Press, 2021)

Tue, 06 Sep 2022 08:00:00 -0000

Before the craft beer revolution, Coors was a hot commodity. Impossible to find outside a few states in the West, the beer had a level of "cool" that only comes from scarcity. However, this veneer of desirability masked all manner of unfair and discriminatory labor practices within the Coors Brewing Company itself.

In Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism (UNC Press, 2021), La Verne University professor Allyson Brantley describes how labor activists built a coalition that punctured the aura surrounding the iconic beer brand and created lasting change within the company. Chicano activists, union organizers, and LGBTQ protesters found common ground in aligning against Coors, and the story of their boycott movement - its failures as well as its successes - shows that activism and coalition building were vibrant and viable strategies, even during the depths of Reagan era conservatism. The story of Coors is the story of corporate union busting, New Right conservatism, and grassroots activism, all poured into one can.

Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota.

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William Alexander, "Ten Tomatoes that Changed the World" (Grand Central Publishing, 2022)

Fri, 02 Sep 2022 08:00:00 -0000

The tomato gets no respect. Never has. Stored in the dustbin of history for centuries, accused of being vile and poisonous, appropriated as wartime propaganda, subjected to being picked hard-green and gassed, even used as a projectile, the poor tomato is the Rodney Dangerfield of foods. Yet, the tomato is the most popular vegetable in America (and, in fact, the world). It holds a place in America's soul like no other vegetable, and few other foods. Each summer, tomato festivals crop up across the country; John Denver had a hit single titled "homegrown Tomatoes;" and the Heinz tomato ketchup bottle, instantly recognizable, is in the Smithsonian.

Author William Alexander is on a mission to get tomatoes the respect they deserve. Supported by meticulous research but told in a lively, accessible voice, Ten Tomatoes that Changed the World (Grand Central Publishing, 2022) seamlessly weaves travel, history, humor, and a little adventure (and misadventure) to follow the tomato's trail through history. A fascinating story complete with heroes, con artists, conquistadors and, no surprise, the Mafia, this book is a mouth-watering, informative, and entertaining guide to the good that has captured our hearts for generations.

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Josh Milburn, "Just Fodder: The Ethics of Feeding Animals" (McGill-Queen's UP, 2022)

Wed, 31 Aug 2022 08:00:00 -0000

Animal lovers who feed meat to other animals are faced with a paradox: perhaps fewer animals would be harmed if they stopped feeding the ones they love. Animal diets do not raise problems merely for individuals. To address environmental crises, health threats, and harm to animals, we must change our food systems and practices. And in these systems, animals, too, are eaters.

Moving beyond what humans should eat and whether to count animals as food, Just Fodder: The Ethics of Feeding Animals (McGill-Queen's University Press, 2022) answers ethical and political questions arising from thinking about animals as eaters. Josh Milburn begins with practical dilemmas about feeding the animals closest to us, our pets or animal companions. The questions grow more complicated as he considers relationships with more distance – questions about whether and how to feed garden birds, farmland animals who would eat our crops, and wild animals. Milburn evaluates the nature and circumstances of our relationships with animals to generate a novel theory of animal rights.

Looking past arguments about what we can and cannot do to other beings, Just Fodder asks what we can, should, and must do for them, laying out a fuller range of our ethical obligations to other animals.

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Mélissa Mialon, "Big Food & Co" (Thierry Souccar Editions, 2021)

Fri, 26 Aug 2022 08:00:00 -0000

In the 1960s and 1970s, the exposure of Big Tobacco’s aggressive lobbying and internal efforts to obscure science showcasing the harmful effects of smoking changed U.S. public opinion of the industry and of product safety protocols, both of which had largely obscured these harms from public view for decades. Public awareness grew, triggering regulation on disclosure related to political influencing strategies, marketing tactics, and transparency regarding the devastating toll of tobacco products on many communities, including and especially children. As similar approaches to assessing the public health impacts of Big Oil and Big Pharma, among other industries, have gained traction in recent decades, Dr. Mélissa Mialon’s new book, Big Food & Co (Thierry Souccar Editions, 2021), adds the amalgamation of multinationals and transnational supply chains that make up Big Food, to that list.

Rising health inequities across race, class, and geography are subtle, yet central themes throughout Dr. Mialon’s meticulous accounting of a complex puzzle in which the marketing and distribution strategies of soft drink companies and ultra-processed food manufacturers are quietly but steadily ushering in a new globalized era of related public health crises – measured by increasing rates of of diabetes, cancers, and heart disease, etc– a crisis that has long been felt in the United States.

Whether branding t-shirts and games at summer camps in France for underprivileged children or blanketing entire streets in Mauritius with the unmistakable bright red and white flag of Coca-Cola, Dr. Mialon describes a taxonomy of commercial determinants of health common to nearly every example – whether multinational food companies’ policy advocacy in Colombia, public-private partnerships in Brazil, or culturally responsive branding for holidays in Southern Africa.

Between academic research and investigative journalism, the survey of trends in Big Food’s operation, marketing, and regulatory capture, offered throughout the book are additionally grounds for laying out a policy roadmap with public health indicators at the center of a wide range of potential reforms including campaign finance and heightened disclosure protocols for public-private partnerships to mitigating conflicts of interest in scientific studies related to food, agriculture, and health, among many others.

Dr. Mélissa Mialon is Research Assistant Professor at Trinity College Dublin, in Ireland. She is a food engineer with a PhD in nutrition and co-coordinates the « Governance, Ethics and Conflicts of Interest in Public Health » (GECI-PH) network, based out of the American University of Beirut in Lebanon. Her research focuses on commercial determinants of health, and particularly on the practices used by corporations to influence public health policy, research and practice.

Anna Levy researches and teaches on emergency, crisis, and development practice & politics at Fordham & New York Universities. She is the founder and principal of Jafsadi.works, a research collective focused on advancing structural and participatory accountability in non-profit, movement, multilateral, city, and policy strategies. You can follow her @politicoyuntura.

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Addressing Hunger, Food Insecurity--Local Solutions to a Global Problem

Thu, 25 Aug 2022 08:00:00 -0000

We live in a time of food paradox. In a world of historically unprecedented abundance, many don’t have enough to eat.

Life-limiting obesity coexists with malnutrition - at the same time, sometimes in the very same place.

Food is the complex and critical subject that we will talk about today with Joseph Gitler who works to address the issue at a local, concrete level. He feeds the hungry.

Back in 2003 Joseph Gitler was moved to act when he saw significant food waste in Israel at a time of rising poverty. He founded the nonprofit organization Leket, that has since become the largest food rescue organization in the country.

Renee Garfinkel, Ph.D. is a psychologist, writer, Middle East television commentator and host of The New Books Network’s Van Leer Jerusalem Series on Ideas. Write her at reneeg@vanleer.org.il

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Alex Drace-Francis, "The Making of Mămăligă: Transimperial Recipes for a Romanian National Dish" (Central European UP, 2022)

Fri, 19 Aug 2022 08:00:00 -0000

Mămăligă, maize porridge or polenta, is a universally consumed dish in Romania and a prominent national symbol. But its unusual history has rarely been told. Alex Drace-Francis surveys the arrival and spread of maize cultivation in Romanian lands from Ottoman times to the eve of the First World War, and also the image of mămăligă in art and popular culture.

In The Making of Mămăligă: Transimperial Recipes for a Romanian National Dish (Central European UP, 2022), Drace-Francis shows how the making of mămăligă has been shaped by global economic forces and overlapping imperial systems of war and trade. The story of maize and mămăligă provides an accessible way to revisit many key questions of Romanian and broader regional history. More generally, the book links the history of production, consumption, and representation. Analyses of recipes, literary and popular depictions, and key vocabulary complete the work.

Roland Clark is a Reader in Modern European History at the University of Liverpool, a Senior Fellow with the Centre for Analysis of the Radical Right, and the Principal Investigator of an AHRC-funded project on European Fascist Movements.

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Paolo Squatriti, "Weeds and the Carolingians: Empire, Culture, and Nature in Frankish Europe, AD 750-900" (Cambridge UP, 2022)

Wed, 17 Aug 2022 08:00:00 -0000

In Weeds and the Carolingians: Empire, Culture, and Nature in Frankish Europe, AD 750–900 (Cambridge University Press, 2021), Dr. Paolo Squatriti asks: Why did weeds matter in the Carolingian empire? What was their special significance for writers in eighth- and ninth-century Europe and how was this connected with the growth of real weeds?

In early medieval Europe, unwanted plants that persistently appeared among crops created extra work, reduced productivity, and challenged theologians who believed God had made all vegetation good. For the first time, in this book weeds emerge as protagonists in early medieval European history, driving human farming strategies and coloring people's imagination. Early medieval Europeans' effort to create agroecosystems that satisfied their needs and cosmologies that confirmed Christian accounts of vegetable creation both had to come to terms with unruly plants. Using diverse kinds of texts, fresh archaeobotanical data, and even mosaics, this interdisciplinary study reveals how early medieval Europeans interacted with their environments.

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Angela Ki Che Leung et al., "Moral Foods: The Construction of Nutrition and Health in Modern Asia" (U Hawaii Press, 2019)

Tue, 16 Aug 2022 08:00:00 -0000

The twelve chapters of Moral Foods: The Construction of Nutrition and Health in Modern Asia (U Hawai’i Press, 2020) are divided into three sections: Good Foods, Bad Foods, and Moral Foods. Using case studies from nineteenth- and twentieth-century China, Hong Kong, India, Japan, Korea, and Malaysia, these chapters investigate the moralization of food in modern Asia. These studies on moral food regimes are highly specific, but their implications, especially about the malleability of food as an object of moralization, are far reaching. The first chapter in Good Foods, by Francesca Bray, examines the construction of rice as a symbol of self in Japan and Malaysia. Jia-Chen Fu’s contribution looks at the “goodness” of soymilk in China. Izumi Nakayama’s work is about the emergence of breastmilk as a “good food” in Meiji-period Japan. Finally, Michael Liu writes about Chinese experimentation with nutrition during WWII. David Arnold’s chapter on moral foods―especially rice―in India during the period of British colonial rule begins the second section on “bad” and even “dangerous” foods. The other three chapters in this section address bad foods in South Korea, Japan, and Hong Kong, respectively. Tae-Ho Kim looks at discourses on rice, barley, and wheat in modern South Korea. Tatsuya Mitsuda writes on the creation of badness around sweet confections in Japan. Finally, Robert Peckham examines bad foods in the context of British colonial public health programs in Hong Kong. In the final section, Lawrence Zhang shows how changing visions of the health and morality of tea track with geopolitical, cultural, and scientific developments in the modern relations between East Asia and the West. Angela Ki Che Leung’s looks at the modern reinterpretation of vegetarianism in China. Volker Scheid also looks at China, specifically at the reconstitution of traditional Chinese medicinal knowledge and practice. Finally, Hilary Smith’s chapter tackles the moral meanings that accrued to milk in modern China. Each of these chapters shares the volume’s overall interest in both the moral regimes of food in the context of modern nation-building and the bodies and lives of consumers.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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Made of Corn: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 2 of 2)

Fri, 12 Aug 2022 08:00:00 -0000

This is part 2 of a 2-part series from Cited - the predecessor of Darts and Letters.

For the final episode of our “Activism & Academia”-themed week of programming, we’re returning to Cited’s series on genetically modified corn, Indigenous rights, and environmental law in Mexico. Return with us to our story on how the discovery of genetically modified corn in the Mexican highlands resulted in a revelatory battle over science, culture, trade and more. In this episode, we take you even further into the story.

If you missed part 1 of this series, do go back to yesterday’s episode and give it a listen. And stay tuned for next week’s themed programming: we’re talking to you all about left opinion makers.

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Modifying Maize: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 1 of 2)

Thu, 11 Aug 2022 08:00:00 -0000

This is part 1 of a 2-part series from Cited - the predecessor of Darts and Letters.

When genetically modified corn was found in the highlands of Mexico, Indigenous campesino groups took to the streets to protect their cultural heritage, setting off a 20-year legal saga. The battle brought Indigenous rights, scientific methods, academic freedom, and law and trade into the mix. It’s a fascinating and eternally relevant story. You’ll hear from scientists, activists, farmers and more. In an era when food security, environmental protections, and Indigenous rights are as crucial and as fraught as ever before, this story is closer to home than you might think.

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Tara Nurin, "A Woman's Place Is in the Brewhouse: A Forgotten History of Alewives, Brewsters, Witches, and CEOs" (Chicago Review Press, 2021)

Mon, 08 Aug 2022 08:00:00 -0000

Tara Nurin explores women in all aspects of the brewing industry in A Women's Place is in the Brewhouse (Chicago Review Press, 2021). Women have brewed beer throughout most of human history. Their role as family and village brewer lasted for hundreds of thousands of years--through the earliest days of Mesopotamian civilization, the reign of Cleopatra, the witch trials of Medieval and Renaissance Europe, and the settling of colonial America. A Woman's Place Is in the Brewhouse celebrates the contributions and influence of female brewers and explores the forces that have erased them from the brewing world. It's a history that's simultaneously inspiring and demeaning. Wherever and whenever the cottage brewing industry has grown profitable, politics, religion, and capitalism have grown greedy. On a macro scale, men have repeatedly seized control and forced women out of the business. Other times, women have simply lost the minimal independence, respect, and economic power brewing brought them. But there are more breweries now than at any time in American history and today women serve as founder, CEO, or head brewer at more than one thousand of them. As women continue to work hard for equal treatment and recognition in the industry, author Tara Nurin shows readers that women have been--and are once again becoming--relevant in the brewing world.

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Michael J. Hathaway, "What a Mushroom Lives For: Matsutake and the Worlds They Make" (Princeton UP, 2022)

Mon, 08 Aug 2022 08:00:00 -0000

What a Mushroom Lives For: Matsutake and the Worlds They Make (Princeton University Press, 2022) by Dr. Michael Hathaway pushes today’s mushroom renaissance in compelling new directions. For centuries, Western science has promoted a human- and animal-centric framework of what counts as action, agency, movement, and behavior. But, as Michael Hathaway shows, the world-making capacities of mushrooms radically challenge this orthodoxy by revealing the lively dynamism of all forms of life.

The book tells the fascinating story of one particularly prized species, the matsutake, and the astonishing ways it is silently yet powerfully shaping worlds, from the Tibetan plateau to the mushrooms’ final destination in Japan. Many Tibetan and Yi people have dedicated their lives to picking and selling this mushroom—a delicacy that drives a multibillion-dollar global trade network and that still grows only in the wild, despite scientists’ intensive efforts to cultivate it in urban labs. But this is far from a simple story of humans exploiting a passive, edible commodity. Rather, the book reveals the complex, symbiotic ways that mushrooms, plants, humans, and other animals interact. It explores how the world looks to the mushrooms, as well as to the people who have grown rich harvesting them.

Dr. Hathway gives us a surprise-filled journey into science and human culture, this exciting and provocative book shows how fungi shape our planet and our lives in strange, diverse, and often unimaginable ways.

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Christopher Craig, "Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan" (U Hawaii Press, 2022)

Fri, 05 Aug 2022 08:00:00 -0000

Christopher Craig’s Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan (U Hawaii Press, 2022) is a thoroughly research and engaging study of the role of local elites in the modernization of the Japanese countryside in the prewar era. “Agriculture,” Craig’s writes, “is given short shrift in the story of Japanese modernity. Farming and modernization seem to exist at opposite ends of a spectrum.” This is true for both contemporary historians, who tend to neglect agricultural modernization, and the Meiji government who dedicated little attention and resources to agriculture. Thus, with the state focused more on the emblematic goals of mechanization, urbanization, and a modern military, it fell upon local elites in villages across the country to bring rice production into the modern era. Middlemen of Modernity is a comprehensive study of the role of these elites. The book is studded with stories of individual actors that remains closely connected to Japan's development and presents a history of agriculture from the early Meiji period to the postwar American occupation.

Craig’s chooses the area of Miyagi as his case study. Miyagi is a region often associated with failure and disaster. Known mostly as the site of the 3.11 disaster, and often associated with backwardness and underdevelopment (even as “Japan’s internal colony”). Miyagi, Craig’s shows, was one of the most prosperous agricultural regions in Japan prior to 1945. The drivers of this prosperity were the chihō meibōka (local notables). Local meibōka, like “Mayor Straw Sandals” Kamata Sannosuke, who became the emblematic figure of the movement, supposedly occupied the exact place government planners prescribed for them. Meiji-era agricultural policy called for village elites to mobilize their wealth and local reputations to introduce improved farming methods, transform the physical landscape, and increase agricultural production. Yet, as Craig shows the meibōka had their own agendas vis-à-vis both the government and their fellow farmers. Craig’s work shows the multi-directional nature of state-society interactions during this era. The book tells an important unknown story of the role of rural civil society in Japan’s modernization (a story often told through the lens of Tokyo and top-down modernization) and demonstrates that “agriculture was neither contrary nor ancillary to the larger project of modernization” of Japan in the 19th and 20th centuries, but an important driver of change.

Ran Zwigenberg is an associate professor at Pennsylvania State University.

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Jin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)

Mon, 01 Aug 2022 08:00:00 -0000

Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019).

Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people preserve culinary inheritance while also revamping it for the new millennium.

Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of Jiangnan foodways from late imperial and twentieth-century China, highlighting the role played by gender and tracing the contemporary metamorphosis of this cultural landscape, with its new platforms for food culture, such as television and the internet. As communities in Jiangnan refashion their regional heritage, culinary arts shine as markers of ethnic and social distinction.

Marshall Poe is the founder and editor of the New Books Network. He can be reached at marshallpoe@newbooksnetwork.com.

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Kelsi Matwick and Keri Matwick, "Food Discourse of Celebrity Chefs of Food Network" (Palgrave MacMillan, 2019)

Mon, 18 Jul 2022 08:00:00 -0000

Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers. Excerpts are drawn from a variety of cooking show genres (how-to, travel, reality, talk, competition), providing the data for this qualitative investigation. Richly interdisciplinary, the study draws upon discourse analysis, narrative, social semiotics, and media communication in order to analyze four key linguistic features – recipe telling, storytelling, evaluations, and humor – in connection with the themes of performance, authenticity, and expertise, essential components in the making of celebrity chefs. Given its scope, the book will be of interest to scholars of linguistics, media communication, and American popular culture. Further, in light of the international reach and influence of American television and celebrity chefs, it has a global appeal.

Carrie Helms Tippen is Associate Professor of English and Assistant Dean of the School of Arts, Science, and Business at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.

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Veronica S. W. Mak, "Milk Craze: Body, Science, and Hope in China" (U Hawaii Press, 2021)

Thu, 14 Jul 2022 08:00:00 -0000

Veronika Mak’s Milk Craze: Body, Science, and Hope in China (U of Hawaii Press, 2021) mixes historical and ethnographic research on milk to understand the morality politics of class, labor, and identity in modern Hong Kong and the Shunde area of Guangdong. Beginning with the historical “milkscapes” of ancient China, Mak’s book explores the influence of British colonization on dairy culture in Hong Kong; the role of governments and corporations in making China one of the world’s largest producers and consumers of cow’s milk; and the medicalization and moralization of practices and identities around milk, breastmilk, and infant formula in contemporary Hong Kong. Along the way, Milk Craze examines the demolition of indigenous water-buffalo cheesemaking in Shunde, the development of Hong Kong silk-stocking milk tea, and the pressures created by society and pharmaceutical firms on working mothers to choose infant formula over breastfeeding.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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Tanya M. Peres and Aaron Deter-Wolf, "Baking, Bourbon, and Black Drink" (U Alabama Press, 2018)

Thu, 14 Jul 2022 08:00:00 -0000

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten.

Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy.

Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.

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Elena Conis, "How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT" (Bold Type Books, 2022)

Wed, 13 Jul 2022 08:00:00 -0000

The story of DDT as you’ve never heard it before: a fresh look at the much-maligned chemical compound as a cautionary tale of how powerful corporations have stoked the flames of science denialism for their own benefit In the 1940s, DDT helped the Allies win the Second World War by wiping out the insects that caused malaria, with seemingly no ill effects on humans. After the war, it was sprayed willy-nilly across fields, in dairy barns, and even in people's homes. Thirty years later the U.S. would ban the use of DDT—only to reverse the ban in the 1990s when calls arose to bring it back to fight West Nile and malaria. What changed?

How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT (Bold Type Books, 2022) traces the surprising history of DDT’s rapid rise, infamous fall, and controversial revival to reveal to show that we’ve been taking the wrong lesson from DDT’s cautionary tale. Historian Elena Conis uncovers new evidence that it was not the shift in public opinion following the publication of Rachel Carson’s Silent Spring that led to the ban but in fact the behind-the-scenes political machinations of Big Business. She makes a compelling case that the real threat was not DDT itself but the prioritization of profits over public health. If we don't change the ways we make decisions about new scientific discoveries and technologies, Conis argues, we’re doomed to keep making the same mistakes and putting people at risk—both by withholding technologies that could help them and by exposing them to dangerous chemicals without their knowledge or consent. In an age when corporations and politicians are shaping our world behind closed doors and deliberately stoking misinformation around public health issues, from pesticides to vaccines to COVID-19 to climate change, we need greater transparency and a new way of communicating about science—as a discipline of discovery that's constantly evolving, rather than a finite and immutable collection of facts—in order to combat the war on facts and protect ourselves and our environment.

Claire Clark is a medical educator, historian of medicine, and associate professor in the University of Kentucky’s College of Medicine.

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Biscuit Art

Mon, 04 Jul 2022 08:00:00 -0000

Ella Hawkins talks about the biscuits she makes, inspired by her research on Elizabethan dress, and on everything from William Morris wallpapers to TV shows like Outlander and Game of Thrones. She also talks about her upcoming monograph, titled Shakespeare in Elizabethan Costume: ‘Period Dress’ in Twenty-First-Century Performance (forthcomin from Bloomsbury), which examines how early modern garments are recycled and reimagined in contemporary costume design for Shakespeare.

(You’ll hear Saronik trying, and failing, to recall something Oscar Wilde said. Turns out he was slightly misremembering the exact quote; it’s in “The Soul of Man Under Socialism” and the passage begins with the sentence: “Now, I have said that the community by means of organisation of machinery will supply the useful things, and that the beautiful things will be made by the individual.”)

Ella is a design historian and artist based in Birmingham, England. She has a PhD in Shakespeare Studies and specializes in the study of stage and costume design, dress history, and material culture. Drawing on her academic work, Ella creates edible art inspired by museum collections, art history, and costumes designed for the stage and screen. She uses a range of decorative techniques to make iced biscuit sets that celebrate the material culture of the past and present.Ella has previously worked with the Victoria & Albert Museum, the Shakespeare Birthplace Trust, and the Royal Shakespeare Company on various projects relating to design and theatre history.

(For our American listeners, ‘biscuit’ in this case means ‘cookie’.)

Image: Assortment of Ella’s biscuits

Music used in promotional material: ‘pastorale’ by Dee Yan-Key

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Gina Louise Hunter, "Edible Insects: A Global History" (2021)

Wed, 29 Jun 2022 08:00:00 -0000

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world.

An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. From grasshoppers to grubs, an eye-opening look at insect cuisine around the world.

An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.

Edible Insects is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man’s consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press.

See our other episodes on Edible Series:

Avocado by Jeff Miller

Coffee by Jonathan Morris

Vanilla by Rosa Abreu-Runkel

Mustard by Demet Güzey

Saffron by Ramin Ganeshram

Tomato by Clarissa Hyman

More episodes from this series to come…

Dr. Gina Hunter is Associate Professor of Anthropology in the Department of Sociology and Anthropology at Illinois State University. She has published research on women's reproductive health, foodways and food systems, the ethnography of the university, and pedagogy and research methods. At Illinois State, she is director of the Office of Student Research, co-Director of the Food Studies Minor, and is affiliated with the Latin American and Latino/a Studies Program. Her regional specialty is Brazil and has twice led a study abroad program in Brazil.

Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism.

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Francesco Buscemi, "Pasta, Pizza and Propaganda: A Political History of Italian Food TV" (Intellect, 2022)

Thu, 23 Jun 2022 08:00:00 -0000

The three protagonists of Pasta, Pizza and Propaganda: A Political History of Italian Food TV (Intellect, 2022) are food, television and politics. These are the three main characters that interrelate, collaborate and fight behind the scenes, while in front of the camera the writers, intellectuals and celebrity chefs talk about, prepare or taste the best Italian dishes.

In Pasta, Pizza and Propaganda, Dr. Francesco Buscemi develops a political history of Italian ‘good food’ on national television, and the central role of food in Italian culture. The focus is highly original and this is a unique interdisciplinary study at the intersection between food studies, media studies and politics.

The book retraces the history of Italian food television from a political point of view: the early shows of the pioneers under strict Catholic control in the 1950s and 1960s, the left-wing political twist of the 1970s, the conservative riflusso or resurgence of the 1980s, the disputed Berlusconian era and the rise of the celebrity chefs, which, for better or for worse, makes Italy similar to the other western countries.

The history of Italy since the mid-1950s is retold through the lenses of food television. This lively book demonstrates that cooking spaghetti in a TV studio is a political act, and tries to uncover how it is possible that, while watching on TV how to make pizza, we become citizens.

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Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)

Wed, 22 Jun 2022 08:00:00 -0000

Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish edit contributions that explore the massively popular social media platform as a space for self-identification, influence, transformation, and resistance. Artists and journalists join a wide range of scholars to look at food’s connection to Instagram from vantage points as diverse as Hong Kong’s camera-centric foodie culture, the platform’s long history with feminist eateries, and the photography of Australia’s livestock producers. What emerges is a portrait of an arena where people do more than build identities and influence. Users negotiate cultural, social, and economic practices in a place that, for all its democratic potential, reinforces entrenched dynamics of power.

Interdisciplinary in approach and transnational in scope, Food Instagram: Identity, Influence, and Negotiation (U Illinois Press, 2022) offers general readers and experts alike new perspectives on an important social media space and its impact on a fundamental area of our lives. The book has been dubbed by the experts in the field as “a veritable smorgasbord of perspectives on the all-pervasive and all-important nature of food on visual social media” (Tama Leaver, the co-author of Instagram: Visual Social Media Cultures) that “shows how the digital app and the kind of food representations it supports contribute to the building identities and negotiating social and economic relationships” (Fabio Parasecoli, author of Bite Me: Food in Popular Culture). It is a path-blazing, inspirational work offering a vast array of theoretical perspectives, methodological tools, and conceptual innovations.

Emily Contois is Assistant Professor of Media Studies at the University of Tulsa. She holds a PhD in American studies from Brown University along with master's degrees in Gastronomy from Boston University and Public Health Nutrition from University of California, Berkeley. In addition to numerous articles, she is the author of Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture (2020). She serves on the board of the Association for the Study of Food and Society, H-Nutrition, and Advertising and Society Quarterly. As a public scholar, she has written for NBC News, Jezebel, and Nursing Clio and has appeared on CBS This Morning, BBC Ideas, and Ugly Delicious on Netflix. Learn more about her work at emilycontois.com or connect on social media (@emilycontois).

Zenia Kish is Assistant Professor of Media Studies at the University of Tulsa. She earned her PhD in American studies at New York University and was a post- doctoral fellow at Stanford University. Her work explores global digital media, sociotechnical imaginaries of food and agriculture, and philanthrocapitalism and has been published in journals including American Quarterly, Cultural Studies, Journal of Cultural Economy, and Environment and Planning A. She is a member of the Agri-Food Technology Research (AFTeR) Project and is associate editor for the Journal of Cultural Economy, as well as serving on the boards of the Journal of Environmental Media and Communication and Race. She is writing a book on philanthropic media cultures (@ZeniaKish).

Amir Sayadabdi is a Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism.

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On Religion, Food, and Eating in America

Fri, 17 Jun 2022 08:00:00 -0000

Dr. Nora Rubel is the Jane and Alan Batkin Professor of Jewish Studies and Chair of the Department of Religion and Classics at the University of Rochester in New York. Dr. Ben Zeller is associate professor of religion at Lake Forest College in Illinois. They are co-editors of the book Religion, Food, and Eating in North America from Columbia University Press (2014).

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Natalia Molina, "A Place at the Nayarit: How a Mexican Restaurant Nourished a Community" (U California Press, 2022)

Fri, 17 Jun 2022 08:00:00 -0000

In 1951, Doña Natalia Barraza opened the Nayarit, a Mexican restaurant in Echo Park, Los Angeles. With A Place at the Nayarit: How a Mexican Restaurant Nourished a Community (U California Press, 2022), historian Natalia Molina traces the life's work of her grandmother, remembered by all who knew her as Doña Natalia--a generous, reserved, and extraordinarily capable woman. Doña Natalia immigrated alone from Mexico to L.A., adopted two children, and ran a successful business. She also sponsored, housed, and employed dozens of other immigrants, encouraging them to lay claim to a city long characterized by anti-Latinx racism. Together, the employees and customers of the Nayarit maintained ties to their old homes while providing one another safety and support.

The Nayarit was much more than a popular eating spot: it was an urban anchor for a robust community, a gathering space where ethnic Mexican workers and customers connected with their patria chica (their "small country"). That meant connecting with distinctive tastes, with one another, and with the city they now called home. Through deep research and vivid storytelling, Molina follows restaurant workers from the kitchen and the front of the house across borders and through the decades. These people's stories illuminate the many facets of the immigrant experience: immigrants' complex networks of family and community and the small but essential pleasures of daily life, as well as cross-currents of gender and sexuality and pressures of racism and segregation. The Nayarit was a local landmark, popular with both Hollywood stars and restaurant workers from across the city and beloved for its fresh, traditionally prepared Mexican food. But as Molina argues, it was also, and most importantly, a place where ethnic Mexicans and other Latinx L.A. residents could step into the fullness of their lives, nourishing themselves and one another. A Place at the Nayarit is a stirring exploration of how racialized minorities create a sense of belonging. It will resonate with anyone who has felt like an outsider and had a special place where they felt like an insider.

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On Buddhism, Adventures, and Cooking Ethics

Thu, 16 Jun 2022 08:00:00 -0000

Eric Ripert is chef and co-owner of Le Bernardin on 7th Avenue in Manhattan’s Theater District, author of the autobiography 32 Yolks: From My Mother’s Table to Working the Line from Random House, numerous cookbooks, and host of the television series AVEC Eric.

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Danya Glabau, "Food Allergy Advocacy: Parenting and the Politics of Care" (U Minnesota Press, 2022)

Fri, 10 Jun 2022 08:00:00 -0000

A detailed exploration of parents' fight for a safe environment for their kids, interrogating how race, class, and gender shape health advocacy The success of food allergy activism in highlighting the dangers of foodborne allergens shows how illness communities can effectively advocate for the needs of their members.

In Food Allergy Advocacy: Parenting and the Politics of Care (U Minnesota Press, 2022), Danya Glabau follows parents and activists as they fight for allergen-free environments, accurate labeling, the fair application of disability law, and access to life-saving medications for food-allergic children in the United States. At the same time, she shows how this activism also reproduces the culturally dominant politics of personhood and responsibility, based on an idealized version of the American family, centered around white, middle-class, and heteronormative motherhood. By holding up the threat of food allergens to the white nuclear family to galvanize political and scientific action, Glabau shows, the movement excludes many, including Black women and disabled adults, whose families and health have too often been marginalized from public health and social safety net programs. Further, its strategies are founded on the assumption that market-based solutions will address issues of social exclusion and equal access to healthcare. Sharing the personal experiences of a wide spectrum of people, including parents, support group leaders, physicians, entrepreneurs, and scientists, Food Allergy Advocacy raises important questions about who controls illness activism. Using critical, intersectional feminism to interrogate how race, class, and gender shape activist priorities and platforms, it shows the way to new, justice-focused models of advocacy.

Danya Glabau is a medical anthropologist and science and technology studies scholar who researches patient activism, the political economy of the global pharmaceutical industry, and feminist cybercultures. She is a faculty member at the NYU Tandon School of Engineering and the Director of the Science and Technology Studies Program.

Autumn Wilke works in higher education as an ADA coordinator and diversity officer and am also an author and doctoral candidate with research/topics related to disability and higher education.

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Samaa Badawi et al., "School Farms: Feeding and Educating Children" (Routledge, 2021)

Fri, 03 Jun 2022 08:00:00 -0000

School Farms: Feeding and Educating Children (Routledge, 2021) highlights the potential of school farms to fight hunger and malnutrition by providing access to locally produced, fresh, and healthy food as well as providing young students with educational opportunities to learn, interact with nature, and develop their skills.

Hunger is one of the most pressing concerns we face today and there is a clear need to provide alternative sources of food to feed a fast-growing population. School farms offer a sustainable opportunity to produce food locally in order to feed underprivileged students who rely on school meals as an integral part of their daily diet. Approaching the concept of school farms through four themes, Problem, People, Process, and Place, the book shows how they can play an essential role in providing sustainable and healthy food for students, the critical role educational institutions can play in promoting this process, and the positive impact hands-on farming can have on students' mental and physical well-being. Utilising the authors' personal hands-on experiences, and drawing on global case studies, the book provides a theoretical framework and practical guidance to help with the establishment of school farms and community-based gardening projects and an education system which promotes a sustainable and healthy approach to food, agriculture, and the environment.

This book will be essential reading for students and scholars of food security, agriculture, healthy and sustainable diets, education for sustainable development, and urban studies. It will also be of great interest to practitioners and policymakers involved in food policy, developing school and community projects, global health and international development, as well as education professionals.

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Tracey Deutsch, "Building a Housewife's Paradise: Gender, Politics, and American Grocery Stores in the Twentieth Century" (UNC Press, 2010)

Tue, 31 May 2022 08:00:00 -0000

The title of the book that we are introducing today is Building a Housewife's Paradise Gender, Politics, and American Grocery Stores in the Twentieth Century. This is not a new book, it was published in 2010, but one that deserves to be highlighted especially within the most recent debates on gender and business. Building a Housewife's Paradise studies the emergence of supermarkets in the urban United States by focusing on the case of Chicago. The book argues that this history, the birth, and growth of large and standardized grocery stores is undetachable from the social, cultural, and economic identities and gendered contexts of food and household provision and systems. Her analysis goes back to the beginning of the twentieth century through World War II.

Supermarkets are a mundane feature in the landscape, but as Tracey Deutsch reveals, they represent a major transformation in the ways that Americans feed themselves. In her examination of the history of food distribution in the United States, Deutsch demonstrates the important roles that gender, business, class, and the state played in the evolution of American grocery stores.

Deutsch's analysis reframes shopping as labor and embeds consumption in the structures of capitalism. The supermarket, that icon of postwar American life, emerged not from straightforward consumer demand for low prices, Deutsch argues, but through government regulations, women customers' demands, and retailers' concerns with financial success and control of the "shop floor." From small neighborhood stores to huge corporate chains of supermarkets, Deutsch traces the charged story of the origins of contemporary food distribution, treating topics as varied as everyday food purchases, the sales tax, postwar celebrations and critiques of mass consumption, and 1960s and 1970s urban insurrections. Demonstrating connections between women's work and the history of capitalism, Deutsch locates the origins of supermarkets in the politics of twentieth-century consumption.

Tracey Deutsch is a history professor at the University of Minnesota. She teaches, researches, and writes about gender and women’s history, the history of capitalism, critical food studies, and modern US history. She has also published essays on the uses of women's history and women's labor in contemporary local food discourses. I recommend her chapter Home, Cooking: Women’s Place and Women’s History in Local Foods Discourse in Food Fights: How the Past Matters in Contemporary Food Debates, 2019. Her current research uses Julia Child's biography to study the emergence of food as a crucial object in middle-class life in the mid-twentieth-century United States. She is also pursuing research on the history of the abstraction of consumer demand in economic thought. Tracey Deutsch studies the intersections between gender and capitalism and she has recently published “Capitalism in the 20th and 21st Centuries,” co-authored with Nan Enstad in the Companion to American Women’s History, published by Wiley, 2021.

Paula De La Cruz-Fernandez is a consultant, historian, and digital editor. Editor New Books Network en español. Edita CEO.

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Modernist Mushrooms

Mon, 30 May 2022 08:00:00 -0000

Shalini Sengupta thinks together ‘the mycological turn’ in the humanities and the narrative and aesthetic work that mushrooms do in some modernist literature. She draws from Anna Tsing’s The Mushroom at the End of the World and the research of Sam Solomon and Natalia Cecire. Modernist mushrooms, if they are a thing, exist in the writings of Alfred Kreymborg, Djuna Barnes, and Sylvia Plath, and the photography of Alfred Stieglitz.

Shalini is a final year PhD student at the University of Sussex, UK. Her thesis explores the concept of modernist difficulty in British and diasporic poetry through the lens of intersectionality. Her academic writing have appeared/are forthcoming in Modernism/modernity Print Plus, Contemporary Women’s Writing, and the Journal of British and Irish Innovative Poetry. In 2021, she was selected as a Ledbury Emerging Critic.

Image Art by Saronik Bosu

Music used in promotional material: ‘How Many’ by Windmill

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Aniket Aga, "Genetically Modified Democracy: Transgenic Crops in Contemporary India" (Yale UP, 2022)

Mon, 30 May 2022 08:00:00 -0000

How the debate over genetically modified crops in India is transforming science and politics Genetically modified or transgenic crops are controversial across the world. Advocates see such crops as crucial to feeding the world's growing population; critics oppose them for pushing farmers deeper into ecological and economic distress, and for shoring up the power of agribusinesses. India leads the world in terms of the intensity of democratic engagement with transgenic crops.

In Genetically Modified Democracy: Transgenic Crops in Contemporary India (Yale UP, 2022), anthropologist Aniket Aga excavates the genealogy of conflicts of interest and disputes over truth that animate the ongoing debate in India around the commercial release of transgenic food crops. The debate may well transform agriculture and food irreversibly in a country already witness to widespread agrarian distress, and over 300,000 suicides by farmers in the last two decades. Aga illustrates how state, science, and agrarian capitalism interact in novel ways to transform how democracy is lived and understood, and sheds light on the dynamics of technological change in populous, unequal polities.

Sneha Annavarapu is Assistant Professor of Urban Studies at Yale-NUS College.

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Adam M. Romero, "Economic Poisoning: Industrial Waste and the Chemicalization of American Agriculture" (U California Press, 2021)

Mon, 30 May 2022 08:00:00 -0000

The toxicity of pesticides to the environment and humans is often framed as an unfortunate effect of their benefits to agricultural production. In Economic Poisoning: Industrial Waste and the Chemicalization of American Agriculture (U California Press, 2021), Adam M. Romero upends this narrative and provides a fascinating new history of pesticides in American industrial agriculture prior to World War II. Through impeccable archival research, Romero reveals the ways in which late nineteenth- and early twentieth-century American agriculture, especially in California, functioned less as a market for novel pest-killing chemical products and more as a sink for the accumulating toxic wastes of mining, oil production, and chemical manufacturing. Connecting farming ecosystems to technology and the economy, Romero provides an intriguing reconceptualization of pesticides that forces readers to rethink assumptions about food, industry, and the relationship between human and nonhuman environments.

Eyad Houssami makes theatre and has participated in the revitalization of an ancient organic farm in southern Lebanon. He is editor of the Arabic-English book Doomed by Hope: Essays on Arab Theatre (Pluto/Dar Al Adab) and was editor-at-large of Portal 9, a bilingual literary and academic journal about urbanism. His doctoral research project on ecology and agriculture in post-independence Lebanon sat the University of Leeds and this work are supported by the UK Arts & Humanities Research Council (grant number AH/R012733/1) through the White Rose College of the Arts & Humanities.

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John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Comstock Publishing, 2021)

Mon, 23 May 2022 08:00:00 -0000

Lives of Weeds: Opportunism, Resistance, Folly (Comstock Publishing, 2021) explores the tangled history of weeds and their relationship to humans. Through eight interwoven stories, John Cardina offers a fresh perspective on how these tenacious plants came about, why they are both inevitable and essential, and how their ecological success is ensured by determined efforts to eradicate them. Linking botany, history, ecology, and evolutionary biology to the social dimensions of humanity's ancient struggle with feral flora, Cardina shows how weeds have shaped—and are shaped by—the way we live in the natural world.

Weeds and attempts to control them drove nomads toward settled communities, encouraged social stratification, caused environmental disruptions, and have motivated the development of GMO crops. They have snared us in social inequality and economic instability, infested social norms of suburbia, caused rage in the American heartland, and played a part in perpetuating pesticide use worldwide. Lives of Weeds reveals how the technologies directed against weeds underlie ethical questions about agriculture and the environment, and leaves readers with a deeper understanding of how the weeds around us are entangled in our daily choices.

Mohamed Gamal-Eldin is a historian of Modern Egypt, who is interested in questions related to the built environment, urban history, architecture, social history and environmental ecology of urban centers in 19th and early 20th century Egypt, the Middle East and globally.

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Liz Carlisle, "Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming" (Island Press, 2022)

Mon, 23 May 2022 08:00:00 -0000

A powerful movement is happening in farming today—farmers are reconnecting with their roots to fight climate change. For one woman, that’s meant learning her tribe’s history to help bring back the buffalo. For another, it’s meant preserving forest purchased by her great-great-uncle, among the first wave of African Americans to buy land. Others are rejecting monoculture to grow corn, beans, and squash the way farmers in Mexico have done for centuries. Still others are rotating crops for the native cuisines of those who fled the “American wars” in Southeast Asia.

In Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming (Island Press, 2022), Liz Carlisle tells the stories of Indigenous, Black, Latinx, and Asian American farmers who are reviving their ancestors’ methods of growing food—techniques long suppressed by the industrial food system. These farmers are restoring native prairies, nurturing beneficial fungi, and enriching soil health. While feeding their communities and revitalizing cultural ties to land, they are steadily stitching ecosystems back together and repairing the natural carbon cycle. This, Carlisle shows, is the true regenerative agriculture – not merely a set of technical tricks for storing CO2 in the ground, but a holistic approach that values diversity in both plants and people.

Liz Carlisle is an Assistant Professor in the Environmental Studies Program at UC Santa Barbara, where she teaches courses on food and farming. Born and raised in Montana, she got hooked on agriculture while working as an aide to organic farmer and U.S. Senator Jon Tester, which led to a decade of research and writing collaborations with farmers in her home state. She has written three books about regenerative farming and agroecology: Lentil Underground (2015), Grain by Grain (2019, with co-author Bob Quinn), and most recently, Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming (2022). She is also a frequent contributor to both academic journals and popular media outlets, focusing on food and farm policy, incentivizing soil health practices, and supporting new entry farmers. She holds a Ph.D. in Geography, from UC Berkeley, and a B.A. in Folklore and Mythology, from Harvard University. Prior to her career as a writer and academic, she spent several years touring rural America as a country singer.

Susan Grelock-Yusem, PhD, is an independent researcher trained in depth psychology, with an emphasis on community, liberation, and eco-psychologies. Her work centers around interconnection and encompasses regenerative food systems, the arts and conservation.

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Scott Reynolds Nelson, "Oceans of Grain: How American Wheat Remade the World" (Basic Books, 2022)

Mon, 23 May 2022 08:00:00 -0000

Grain traders wandering across the steppe; the Russian conquest of Ukraine (in the 18th century, that is); boulevard barons and wheat futures; railroads; the first fast food breakfast; and war socialism. It’s all crammed into this discussion of wheat, and what it wrought, with Scott Nelson.

Scott Reynolds Nelson is the Georgia Athletics Association Professor of the Humanities at the University of Georgia. Author of numerous books, his latest is Oceans of Grain: How American Wheat Remade the World (Basic Books, 2022) and it is the subject of our conversation today.

Al Zambone is a historian and the host of the excellent podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts.

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William Wayne Farris, "A Bowl for a Coin: A Commodity History of Japanese Tea" (U Hawaii Press, 2019)

Wed, 04 May 2022 08:00:00 -0000

A Bowl for a Coin: A Commodity History of Japanese Tea (U Hawaii Press, 2019) is the first book in any language to describe and analyze the history of all Japanese teas from the plant’s introduction to the archipelago around 750 to the present day. To understand the triumph of the tea plant in Japan, William Wayne Farris begins with its cultivation and goes on to describe the myriad ways in which the herb was processed into a palatable beverage, ultimately resulting in the wide variety of teas we enjoy today. Along the way, he traces in fascinating detail the shift in tea’s status from exotic gift item from China, tied to Heian (794–1185) court ritual and medicinal uses, to tax and commodity for exchange in the 1350s, to its complete nativization in Edo (1603–1868) art and literature and its eventual place on the table of every Japanese household. Farris maintains that the increasing sophistication of Japanese agriculture after 1350 is exemplified by tea farming, which became so advanced that Meiji (1868–1912) entrepreneurs were able to export significant amounts of Japanese tea to Euro-American markets. This in turn provided the much-needed foreign capital necessary to help secure Japan a place among the world’s industrialized nations.

Tea also had a hand in initiating Japan’s “industrious revolution”: From 1400, tea was being drunk in larger quantities by commoners as well as elites, and the stimulating, habit-forming beverage made it possible for laborers to apply handicraft skills in a meticulous, efficient, and prolonged manner. In addition to aiding in the protoindustrialization of Japan by 1800, tea had by that time become a central commodity in the formation of a burgeoning consumer society. The demand-pull of tea consumption necessitated even greater production into the postwar period—and this despite challenges posed to the industry by consumers’ growing taste for coffee. A Bowl for a Coin makes a convincing case for how tea—an age-old drink that continues to adapt itself to changing tastes in Japan and the world—can serve as a broad lens through which to view the development of Japanese society over many centuries.

Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing.

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Jo Guldi, "The Long Land War: The Global Struggle for Occupancy Rights" (Yale UP, 2022)

Tue, 03 May 2022 08:00:00 -0000

Jo Guldi tells the story of a global struggle to bring food, water, and shelter to all. Land is shown to be a central motor of politics in the twentieth century: the basis of movements for giving reparations to formerly colonized people, protests to limit the rent paid by urban tenants, intellectual battles among development analysts, and the capture of land by squatters taking matters into their own hands. The book describes the results of state-engineered “land reform” policies beginning in Ireland in 1881 until U.S.-led interests and the World Bank effectively killed them off in 1974.

The Long Land War: The Global Struggle for Occupancy Rights (Yale UP, 2022) provides a definitive narrative of land redistribution alongside an unflinching critique of its failures, set against the background of the rise and fall of nationalism, communism, internationalism, information technology, and free-market economics. In considering how we could make the earth livable for all, she works out the important relationship between property ownership and justice on a changing planet.

Jo Guldi is associate professor of history at Southern Methodist University, where she teaches courses on the history of Britain, the British Empire, modern development policy, and property law. She is the author of Roads to Power: Britain Invents the Infrastructure State and (with David Armitage) The History Manifesto and lives in Richardson, Texas. Twitter. Website.

Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website.

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Paul Geary, "Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants" (Intellect Books, 2022)

Mon, 02 May 2022 08:00:00 -0000

Dr. Paul Geary’s Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the work of four of the world’s leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea.

Using ideas from performance studies, cultural studies, philosophy and economics, Dr. Geary explores the creation of the dining experience as a form of multisensory performance. The book examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. The book brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants.

The book interrogates the experience of the performances in and of these restaurants, with a particular focus on the entanglement of sensory, embodied, and reflective experience with the broader cultural and ideological discourses that both frame and produce those seemingly individual, personal and intimate encounters with the work.

The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art.

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Megan Birk, "The Fundamental Institution: Poverty, Social Welfare, and Agriculture in American Poor Farms" (U Illinois Press, 2022)

Fri, 22 Apr 2022 08:00:00 -0000

By the early 1900s, the poor farm had become a ubiquitous part of America's social welfare system. Megan Birk's history of this foundational but forgotten institution focuses on the connection between agriculture, provisions for the disadvantaged, and the daily realities of life at poor farms. Conceived as an inexpensive way to provide care for the indigent, poor farms in fact attracted wards that ranged from abused wives and the elderly to orphans, the disabled, and disaster victims. Most people arrived unable rather than unwilling to work, some because of physical problems, others due to a lack of skills or because a changing labor market had left them behind. Birk blends the personal stories of participants with institutional histories to reveal a loose-knit system that provided a measure of care to everyone without an overarching philosophy of reform or rehabilitation. In-depth and innovative, The Fundamental Institution: Poverty, Social Welfare, and Agriculture in American Poor Farms (U Illinois Press, 2022) offers an overdue portrait of rural social welfare in the United States.

Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire.

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Susanne A. Wengle, "Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food" (U Wisconsin Press, 2022)

Fri, 15 Apr 2022 08:00:00 -0000

In Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food (University of Wisconsin Press, 2022), Dr. Susanne A. Wengle shows how agrotechnology served—and undermined—Soviet and Russian political projects. “The book emphasises a tight connection between political change, technological change in food systems, and the transformation of everyday lives - a connection that we can grasp and understand through the lens of technopolitics.”

Like all facets of daily life, the food that Russian farms produced and citizens ate—or, in some years, didn’t eat—underwent radical shifts in the century between the Bolshevik Revolution and Vladimir Putin’s presidency. The modernization of agriculture during this time is usually understood in terms of advances in farming methods. Dr. Susanne A. Wengle’s important interdisciplinary history of Russia’s agriculture and food systems, however, documents a far more complex story of the interactions between political policies, daily cultural practices, and technological improvements.

“A central augment of this book is that politics and technologies together drive a change in food systems and that we should think of food systems as technopolitical regimes. Technopolitics refers to the support of and reliance on agricultural technologies - from tractors to CRISPR techniques - in policy regimes that seek to realise particular political goals and utopias. A technopolitical regime is forged by privileged agents of change and the technologies they employ to grow crops and raise animals.”

Examining governance, production, consumption, nature, and the ensuing vulnerabilities of the agrifood system, Dr. Wengle reveals the intended and unintended consequences of Russian agricultural policies since 1917. Ultimately, Black Earth, White Bread calls attention to Russian technopolitics and how macro systems of government impact life on a daily, quotidian level. “Food systems can be a lens to track interactions between domains of life that are too often seen as discrete and disconnected, such as rural production and urban consumption. They can also tell us about the interactions between human realms and the nonhuman realms of crops, livestock, climate and soil conditions.”

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Diana Garvin, "Feeding Fascism: The Politics of Women's Food Work" (U Toronto Press, 2022)

Fri, 15 Apr 2022 08:00:00 -0000

Diana Garvin’s Feeding Fascism: The Politics of Women's Food Work (U Toronto Press, 2022) is an expansive and multifaceted look at women’s food work in Fascist Italy. From less-explored archives, Garvin has assembled a diverse set of sources―diaries, work songs, cookbooks, kitchen plans and utensils, factory records, and more―to tell the story of how women negotiated the daily tasks of producing and preparing food under a Fascist regime, its autarkic policies, and, as the war progressed, increasingly dire food rationing and shortages. Feeding Fascism is particularly attentive to the intersections of class, gender, and the politics and realities of women’s food work, as well as to the material culture of life under Fascism and what it says about the dialectic between practicality and patriotism, resistance and consent.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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María Elena García, "Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru" (U California Press, 2021)

Fri, 15 Apr 2022 08:00:00 -0000

In this episode of the New Books in Latin America Podcast, Kenneth Sánchez spoke with Maria Elena García about her wonderful new book Gastropolitics and the Spectre of Race: Stories of Capital, Culture, and Coloniality in Peru published in 2021 by the University of California Press.

In recent years, Peru has transformed from a war-torn country to a global high-end culinary destination. Connecting chefs, state agencies, global capital, and Indigenous producers, this “gastronomic revolution” makes powerful claims: food unites Peruvians, dissolves racial antagonisms, and fuels development. Gastropolitics and the Specter of Race critically evaluates these claims and tracks the emergence of Peruvian gastropolitics, a biopolitical and aesthetic set of practices that reinscribe dominant racial and gendered orders. Through critical readings of high-end menus and ethnographic analysis of culinary festivals, guinea pig production, and national-branding campaigns, this work explores the intersections of race, species, and capital to reveal links between gastronomy and violence in Peru.

María Elena García is an associate professor in the Comparative History of Ideas at the University of Washington in Seattle. García received her PhD in Anthropology at Brown University and has been a Mellon Fellow at Wesleyan University and Tufts University. Her first book, Making Indigenous Citizens: Identities, Development, and Multicultural Activism in Peru (Stanford, 2005) examined Indigenous and intercultural politics in Peru in the immediate aftermath of the war between Sendero Luminoso and the state.

Kenneth Sanchez is a Peruvian journalist that works as a freelance journalist and as a multi-platform content curator for the Peruvian media outlet Comité de Lectura. He is a host of the New Books in Latin American Studies podcast and the movies & entertainment podcast Segundo Plano. He holds a master’s degree in Latin American Politics from University College London (UCL), is a Centre for Investigative Journalism masterclass alumni and is part of the 6th generation of Young Journalists of #LaRedLatam of Distintas Latitudes. He has won several awards including the prestigious Amnesty Media Award given out by Amnesty International UK.

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Albena Shkodrova, "Rebellious Cooks and Recipe Writing in Communist Bulgaria" (Bloomsbury, 2021)

Wed, 06 Apr 2022 08:00:00 -0000

How did people exist and resist in their daily lives under Soviet control in the Cold War period? Rebellious Cooks and Recipe Writing in Communist Bulgaria (Bloomsbury, 2021) shows how in communist Bulgaria many women passionately exchanged recipes with friends and strangers, to build substantial and impressive private collections of recipes. This activity was borderline contraband in going against the general disapproval of home cooking that formed part of the ideology of communism, in which home cooking was considered household slavery and an agent of patriarchalism. Private recipe collections were by far the preferred written source of culinary information, more popular than the state-approved commercial cookbooks. Shkodrova shows how these recipe collections held many different meanings for the women who collected them, from helping to navigate the communist economy, to enabling new friendships to be developed while engaging safely in power relations, and cultivating a sense of individual identity in a society where collective existence was prioritised and exalted. Drawing on primary sources including scrapbook cookbooks and working from the establishment of cookery classes before communism and their obliteration thereafter, Shkodrova presents a structured outline of the meanings of recipes exchange and home cooking for Bulgarian women under communism.

Roland Clark is a Senior Lecturer in Modern European History at the University of Liverpool, a Senior Fellow with the Centre for Analysis of the Radical Right, and the Principal Investigator of an AHRC-funded project on European Fascist Movements.

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Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)

Wed, 23 Mar 2022 08:00:00 -0000

Caleb Zakarin is the Assistant Editor of the New Books Network (Twitter: @caleb_zakarin).

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Thomas F. Thornton and Madonna L. Moss, "Herring and People of the North Pacific: Sustaining a Keystone Species" (U Washington Press, 2021)

Wed, 16 Mar 2022 08:00:00 -0000

Herring are vital to the productivity and health of marine systems, and socio-ecologically Pacific herring (Clupea pallasii) is one of the most important fish species in the Northern Hemisphere. Human dependence on herring has evolved for millennia through interactions with key spawning areas, but humans have also significantly impacted the species’ distribution and abundance.

Combining ethnological, historical, archaeological, and political perspectives with comparative reference to other North Pacific cultures, Herring and People of the North Pacific: Sustaining a Keystone Species (U Washington Press, 2021) traces fishery development in Southeast Alaska from precontact Indigenous relationships with herring to postcontact focus on herring products. Revealing new findings about current herring stocks as well as the fish’s significance to the conservation of intraspecies biodiversity, the book explores the role of traditional local knowledge, in combination with archeological, historical, and biological data, in both understanding marine ecology and restoring herring to their former abundance.

Adam Bobeck is a PhD candidate in Cultural Anthropology at the University of Leipzig. His PhD is entitled “Object-Oriented Azadari: Shi’i Muslim Rituals and Ontology”. For more about his work, see www.adambobeck.com.

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Joshua Frens-String, "Hungry for Revolution: The Politics of Food and the Making of Modern Chile" (UC Press, 2021)

Wed, 09 Mar 2022 09:00:00 -0000

In Hungry for Revolution: The Politics of Food and the Making of Modern Chile (University of California Press, 2021), Joshua Frens-String explores the modern history and political economy of food in Chile, from World War I to the rise and fall of the Allende socialist regime in the 1970s. Drawing together a diverse cast of characters and weaving together a wide range of sources, Frens-String demonstrates that the struggles to create a more just food system shaped modern Chile and its expansive social welfare state prior to the Pinochet’s coup d’état and the implementation of the Chicago Boys’ economic neoliberalization policies. In addition to the dynamics of class and gender in the consumption politics of Chile, Hungry for Revolution is particularly attentive to the different problematics of feeding the urban working classes and dismantling rural estates, and of creating durable socialist regimes and systems of food justice.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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Jo Handelsman, "A World Without Soil: The Past, Present, and Precarious Future of the Earth Beneath Our Feet" (Yale UP, 2021)

Mon, 07 Mar 2022 09:00:00 -0000

A World without Soil: The Past, Present, and Precarious Future of the Earth Beneath Our Feet (Yale University Press, 2021) by celebrated biologist Jo Handelsman lays bare the complex connections among climate change, soil erosion, food and water security, and drug discovery.

Humans depend on soil for 95 percent of global food production, yet let it erode at unsustainable rates. In the United States, China, and India, vast tracts of farmland will be barren of topsoil within this century. The combination of intensifying erosion caused by climate change and the increasing food needs of a growing world population is creating a desperate need for solutions to this crisis.

Writing for a nonspecialist audience, Jo Handelsman celebrates the capacities of soil and explores the soil-related challenges of the near future. She begins by telling soil’s origin story, explains how it erodes and the subsequent repercussions worldwide, and offers solutions. She considers lessons learned from indigenous people who have sustainably farmed the same land for thousands of years, practices developed for large-scale agriculture, and proposals using technology and policy initiatives.

Jo Handelsman is the director of the Wisconsin Institute for Discovery and a Vilas Research Professor and Howard Hughes Medical Institute Professor in the Department of Plant Pathology at the University of Wisconsin–Madison. Handelsman previously served as a science advisor to President Barack Obama.

Kayla Cohen provided research and creative contributions to A World Without Soil. She completed a master’s degree with distinction in Environment and Development at the London School of Economics.

Eyad Houssami makes theatre and has participated in the revitalization of an ancient organic farm in southern Lebanon. He is editor of the Arabic-English book Doomed by Hope: Essays on Arab Theatre (Pluto/Dar Al Adab) and was editor-at-large of Portal 9, a bilingual literary and academic journal about urbanism. His doctoral research project at the University of Leeds and this work are supported by the UK Arts & Humanities Research Council (grant number AH/R012733/1) through the White Rose College of the Arts & Humanities. A Syrian multinational, he studied at Yale and earned a certificate in beekeeping from SOILS Permaculture Association Lebanon.

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David Boarder Giles, "A Mass Conspiracy to Feed People: Food Not Bombs and the World-Class Waste of Global Cities" (Duke UP, 2021)

Tue, 22 Feb 2022 09:00:00 -0000

In A Mass Conspiracy to Feed People: Food Not Bombs and the World-Class Waste of Global Cities (Duke UP, 2021), David Boarder Giles explores the ways in which capitalism simultaneously manufactures waste and scarcity. Illustrating how communities of marginalized people and discarded things gather and cultivate political possibilities, Giles documents the work of Food Not Bombs (FNB), a global movement of grassroots soup kitchens that recover wasted grocery surpluses and redistribute them to those in need. He explores FNB's urban contexts: the global cities in which late-capitalist economies and unsustainable consumption precipitate excess, inequality, food waste, and hunger. Beginning in urban dumpsters, Giles traces the logic by which perfectly edible commodities are nonetheless thrown out—an act that manufactures food scarcity—to the social order of “world-class” cities, the pathways of discarded food as it circulates through the FNB kitchen, and the anticapitalist political movements the kitchen represents. Describing the mutual entanglement of global capitalism and anticapitalist transgression, Giles captures those emergent forms of generosity, solidarity, and resistance that spring from the global city's marginalized residents.

David Boarder Giles is a Lecturer in Anthropology at the School of Humanities and Social Sciences at Deakin university, Australia. His writes about waste, cities, and social movements. He is also one of the producers of Conversations in Anthropology.

Blog: https://dhboardergiles.wordpress.com/

Twitter: @DHBoarderGiles

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Beth M. Forrest and Greg de St Maurice, "Food in Memory and Imagination: Space, Place and Taste" (Bloomsbury, 2022)

Tue, 22 Feb 2022 09:00:00 -0000

How do we engage with food through memory and imagination? Food in Memory and Imagination: Space, Place and, Taste (Bloomsbury, 2022) spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.

Beth Forrest is Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America in Hyde Park, NY with a PhD in History from Boston University. She is also the president of the Association for the Study of Food and Society (ASFS). She is currently working on an edited volume that considers the role of sauces and condiments in the west (Oxford UP). Twitter: @BettafrmdaVille

Greg de St. Maurice is Tenured Assistant Professor in the Faculty of Business and Commerce at Keio University. He earned his PhD in Cultural Anthropology from the University of Pittsburgh in 2015. His key research interests include place and place brands, globalization, taste, craft, chefs and cuisine. Greg serves as Vice President of the Association for the Study of Food and Society (ASFS). Twitter: @burgersandsushi

Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism.

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Michelle Jurkovich, "Feeding the Hungry: Advocacy and Blame in the Global Fight Against Hunger" (Oxford UP, 2020)

Mon, 07 Feb 2022 09:00:00 -0000

Food insecurity poses one of the most pressing development and human security challenges in the world. Feeding the Hungry: Advocacy and Blame in the Global Fight Against Hunger (Oxford UP, 2020) examines the social and normative environments in which international anti-hunger organizations are working and argues that despite international law ascribing responsibility to national governments to ensure the right to food of their citizens, there is no shared social consensus on who ought to do what to solve the hunger problem. The book provides a new analytic model of transnational advocacy. In investigating advocacy around a critical economic and social right — the right to food — the book challenges existing understandings of the relationships among human rights, norms, and laws. Most important, the book provides an expanded conceptual tool kit with which we can examine and understand the social and moral forces at play in rights advocacy.

Michelle Jurkovich is an Assistant Professor of Political Science at the University of Massachusetts Boston. She has served as a Kluge Fellow at the Library of Congress, a Visiting Fellow at the Edmond J. Safra Center for Ethics at Harvard University, and an American Association for the Advancement of Science (AAAS) Science and Technology Fellow where she worked full-time for the Office of Food for Peace at the U.S. Agency for International Development (USAID). Her research interests include hunger and international food security, ethics, economic and social rights, and human security and her work has appeared in International Studies Quarterly, International Studies Review, and Global Governance, among other outlets.

Lamis Abdelaaty is an assistant professor of political science at the Maxwell School of Syracuse University. She is the author of Discrimination and Delegation: Explaining State Responses to Refugees (Oxford University Press, 2021). Email her comments at labdelaa@syr.edu or tweet to @LAbdelaaty.

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John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Cornell UP, 2021)

Wed, 19 Jan 2022 09:00:00 -0000

Lives of Weeds: Opportunism, Resistance, Folly (Cornell UP, 2021) explores the tangled history of weeds and their relationship to humans. Through eight interwoven stories, John Cardina offers a fresh perspective on how these tenacious plants came about, why they are both inevitable and essential, and how their ecological success is ensured by determined efforts to eradicate them. Linking botany, history, ecology, and evolutionary biology to the social dimensions of humanity's ancient struggle with feral flora, Cardina shows how weeds have shaped—and are shaped by—the way we live in the natural world.

Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch.

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Rebecca Corbett, "Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan" (U Hawaii Press, 2019)

Mon, 17 Jan 2022 09:00:00 -0000

The overwhelming majority of tea practitioners in contemporary Japan are women, but there has been little discussion on their historical role in tea culture (chanoyu). In Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan (U Hawaii Press, 2019), Rebecca Corbett (USC East Asian Library) writes women back into this history and shows how tea practice for women was understood, articulated, and promoted in the Edo (1603–1868) and Meiji (1868–1912) periods. Viewing chanoyu 茶の湯 from the lens of feminist and gender theory, she sheds new light on tea’s undeniable influence on the formation of modern understandings of femininity in Japan.

Corbett overturns the iemoto 家元 tea school’s carefully constructed orthodox narrative by employing underused primary sources and closely examining existing tea histories. She incorporates Pierre Bourdieu’s theories of social and cultural capital and Norbert Elias’s “civilizing process” to explore the economic and social incentives for women taking part in chanoyu. Although the iemoto system sought to increase its control over every aspect of tea, including book production, eighteenth- and nineteenth-century popular texts aimed specifically at women evidence the spread of tea culture beyond parameters set by the schools. The expansion of chanoyu to new social groups cascaded from commoner men to elite then commoner women. Shifting the focus away from male tea masters complicates the history of tea in Japan and shows how women of different social backgrounds worked within and without traditionally accepted paradigms of tea practice. The direct socioeconomic impact of the spread of tea is ultimately revealed in subsequent advances in women’s labor opportunities and an increase in female social mobility. Through their participation in chanoyu, commoner women were able to blur and lessen the status gap between themselves and women of aristocratic and samurai status.

Cultivating Femininity offers a new perspective on the prevalence of tea practice among women in modern Japan. It presents a fresh, much-needed approach, one that will be appreciated by students and scholars of Japanese history, gender, and culture, as well as by tea practitioners.

This book is now available for free in open access at DOAB, ProjectMuse, and JSTOR.

Takeshi Morisato is philosopher and sometimes academic. He is the editor of the European Journal of Japanese Philosophy. He specializes in comparative and Japanese philosophy but he is also interested in making Japan and philosophy accessible to a wider audience.

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Suzanne Cope, "Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement" (Lawrence Hill Books, 2021)

Mon, 17 Jan 2022 09:00:00 -0000

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021)

In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time.

More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together--physically and philosophically--over a meal.

These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety.

But of course, it was never just about the food.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.

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Alison Hope Alkon, "A Recipe for Gentrification: Food, Power, and Resistance in the City" (NYU Press, 2020)

Fri, 31 Dec 2021 09:00:00 -0000

A Recipe for Gentrification: Food, Power, and Resistance in the City (NYU Press, 2020), edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca, is a collection of essays examining how gentrification uproots the urban food landscape, and what activists are doing to resist it.

From hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. A Recipe for Gentrification explores this widespread phenomenon, showing the ways in which food and gentrification are deeply―and, at times, controversially―intertwined.

Contributors provide an inside look at gentrification in different cities, from major hubs like New York and Los Angeles to smaller cities like Cleveland and Durham. They examine a wide range of food enterprises―including grocery stores, restaurants, community gardens, and farmers' markets―to provide up-to-date perspectives on why gentrification takes place, and how communities use food to push back against displacement.

Ultimately, they unpack the consequences for vulnerable people and neighborhoods. A Recipe for Gentrification highlights how the everyday practices of growing, purchasing and eating food reflect the rapid―and contentious―changes taking place in American cities in the twenty-first century.

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Dave Goulson, "Silent Earth: Averting the Insect Apocalypse" (Harper, 2021)

Fri, 24 Dec 2021 09:00:00 -0000

Drawing on thirty years of research, Goulson has written an accessible, fascinating, and important book that examines the evidence of an alarming drop in insect numbers around the world. "If we lose the insects, then everything is going to collapse," he warned in a recent interview in the New York Times--beginning with humans' food supply. The main cause of this decrease in insect populations is the indiscriminate use of chemical pesticides. Hence, Silent Earth: Averting the Insect Apocalypse (Harper, 2021)'s nod to Rachel Carson's classic Silent Spring which, when published in 1962, led to the global banning of DDT. This was a huge victory for science and ecological health at the time.

Yet before long, new pesticides just as lethal as DDT were introduced, and today, humanity finds itself on the brink of a new crisis. What will happen when the bugs are all gone? Goulson explores the intrinsic connection between climate change, nature, wildlife, and the shrinking biodiversity and analyzes the harmful impact for the earth and its inhabitants.

Meanwhile we have all read stories about hive collapse syndrome affecting honeybee colonies and the tragic decline of monarch butterflies in North America, and more. But it is not too late to arrest this decline, and Silent Earth should be the clarion call. Smart, eye-opening, and essential, Silent Earth is a forceful call to action to save our world, and ultimately, ourselves.

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Clarissa Hyman, "Tomato: A Global History" (Reaktion Books, 2019)

Fri, 24 Dec 2021 09:00:00 -0000

In the history of food, the tomato is a relative newcomer but it would now be impossible to imagine the food cultures of many nations without them. The journey taken by the tomato from its ancestral home in the southern Americas to Europe and back is a riveting story full of discovery, innovation, drama and dispute. Today it is at the forefront of scientific advances and heritage conservation, but the tomato has faced challenges every step of the way into our gardens and kitchens including the eternal question: is it a fruit or a vegetable?

In Tomato: A Global History Clarissa Hyman charts the eventful history of this ubiquitous everyday item that is often taken for granted. Hyman discusses tomato soup and ketchup, heritage tomatoes, tomato varieties, breeding and genetics, nutrition, tomatoes in Italy, tomatoes in art, and tomatoes for the future. Featuring delicious modern and historical recipes, such as the infamous ‘man-winning tomato salad’, this is a juicy and informative history of one of our most beloved foods.

Tomato is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man’s consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press.

See our other episodes on Edible Series:

Avocado by Jeff Miller
Coffee by Jonathan Morris
Vanilla by Rosa Abreu-Runkel
Mustard by Demet Güzey
Saffron by Ramin Ganeshram

More episodes from this series to come…

Clarissa Hyman is a food and travel writer who contributes to a wide range of publications. Her previous books include The Jewish Kitchen (2003), Cucina Siciliana (2004), The Spanish Kitchen (2006), and Oranges: A Global History (2013). She also writes regularly for Food and Travel Magazine. Based in Manchester, she is a former vice-president of the UK Guild of Food Writers, and has twice won the Glenfiddich Food Writer of the Year Award.

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Rebecca J. Lester, "Famished: Eating Disorders and Failed Care in America" (U California Press, 2019)

Tue, 21 Dec 2021 09:00:00 -0000

When Rebecca Lester was eleven years old--and again when she was eighteen--she almost died from anorexia nervosa. Now both a tenured professor in anthropology and a licensed social worker, she turns her ethnographic and clinical gaze to the world of eating disorders--their history, diagnosis, lived realities, treatment, and place in the American cultural imagination.

Famished: Eating Disorders and Failed Care in America (U California Press, 2019), the culmination of over two decades of anthropological and clinical work, as well as a lifetime of lived experience, presents a profound rethinking of eating disorders and how to treat them. Through a mix of rich cultural analysis, detailed therapeutic accounts, and raw autobiographical reflections, Famished helps make sense of why people develop eating disorders, what the process of recovery is like, and why treatments so often fail. It's also an unsparing condemnation of the tension between profit and care in American healthcare, demonstrating how a system set up to treat a disease may, in fact, perpetuate it. Fierce and vulnerable, critical and hopeful, Famished will forever change the way you understand eating disorders and the people who suffer with them.

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Shelley L. Koch, "Gender and Food: A Critical Look at the Food System" (Rowman and Littlefield, 2019)

Fri, 17 Dec 2021 09:00:00 -0000

Gender and Food: A Critical Look at the Food System (Rowman and Littlefield, 2019) synthesizes existing theoretical and empirical research on food, gender, and intersectionality to offer students and scholars a framework from which to understand how gender is central to the production, distribution, and consumption of food.

Shelley L. Koch is professor of sociology at Emory & Henry College. She is the author of A Theory of Grocery Shopping: Food, Choice, and Conflict and co-editor of Food, Masculinities and Home: Interdisciplinary Perspectives. Her areas of specialization include gender, food studies, the environment, and consumer society. She also teaches in courses in the Women and Gender Studies and Food Studies programs. She received the HOPE Award in 2018 for her work on sustainable local food systems, and tends a garden and raises chickens in Washington County.

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Vivian Nun Halloran, "The Immigrant Kitchen: Food, Ethnicity, and Diaspora" (Ohio State UP, 2016)

Fri, 17 Dec 2021 09:00:00 -0000

In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States. Halloran argues that by offering a glimpse into the authors' domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation, and expatriation--ultimately examining what it means to live as naturalized citizens of the United States. Having grown up hearing about their parents' often fraught experiences of immigration, these authors examine the emotional toll these stories took and how such stories continue to affect their view of themselves as Americans. Halloran covers a wide swathe of immigrant food memoirs, moving seamlessly between works by authors such as Austin Clarke, Madhur Jaffrey, Kim Sun e, Diana Abu-Jaber, Eduardo Machado, Colette Rossant, Maya Angelou, and Jonathan Safran Foer.

The Immigrant Kitchen describes how these memoirs function as a complex and engaging mass media genre that caters to multiple reading constituencies. Specifically, they entertain readers with personal anecdotes and recollections, teach new culinary skills through recipes, share insight into different cultural mores through ethnographic and reportorial discussions of life in other countries, and attest to the impact that an individual's legal immigration into the United States continues to have down through the generations of his or her American-born families.

Vivian Nun Halloran is professor of English at Indiana University Bloomington. She is a Caribbeanist by training, and a literary food studies scholar by vocation. She is the author of Exhibiting Slavery and is currently working on her next book that examines those moments when Americans of Caribbean descent address themselves to the American people to share the lessons of their immigrant upbringing. She is also working on two digital humanities projects. Twitter: @HalloranVivian

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Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)

Mon, 13 Dec 2021 09:00:00 -0000

Whether valorized as the heartland or derided as flyover country, the Midwest became instantly notorious when COVID-19 infections skyrocketed among workers in meatpacking plants—and Americans feared for their meat supply. But the Midwest is not simply the place where animals are fed corn and then butchered. Native midwesterner Kristy Nabhan-Warren (Department of Anthropology, University of Iowa) spent years interviewing Iowans who work in the meatpacking industry, both native-born residents and recent migrants from Latin America, Africa, and Asia. In Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland (University of North Carolina Press, 2021), she digs deep below the stereotype and reveals the grit and grace of a heartland that is a major global hub of migration and food production—and also, it turns out, of religion.

Across the flatlands, Protestants, Catholics, and Muslims share space every day as worshippers, employees, and employers. On the bloody floors of meatpacking plants, in bustling places of worship, and in modest family homes, longtime and newly arrived Iowans spoke to Nabhan-Warren about their passion for religious faith and desire to work hard for their families. Their stories expose how faith-based aspirations for mutual understanding blend uneasily with rampant economic exploitation and racial biases. Still, these new and old midwesterners say that a mutual language of faith and morals brings them together more than any of them would have ever expected.

This podcast will highlight the human right dimensions of the book and features a conversation between Nabhan-Warren and John McKerley, Curator of the Iowa Labor History Oral Project at the University of Iowa.

This podcast was produced by the University of Iowa Center for Human Rights.

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Bryant Terry, "Black Food: Stories, Art, and Recipes from Across the African Diaspora" (4 Color Books, 2021)

Mon, 13 Dec 2021 09:00:00 -0000

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the cookbook genre by curating a stunning gathering of over 50 recipes, song titles, essays, and poems, spanning over 300 pages while discussing issues like land ownership, race and gender, and self-care. Black Food is an impactful and enduring tribute to Black foodways.

N’Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates.

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Priya Fielding-Singh, "How the Other Half Eats: The Untold Story of Food and Inequality in America" (Little Brown Spark, 2021)

Fri, 10 Dec 2021 09:00:00 -0000

Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how—and why—we eat the way we do. In How the Other Half Eats: The Untold Story of Food and Inequality in America (Little Brown Spark, 2021), we get to know four families intimately: the Bakers, a Black family living below the federal poverty line; the Williamses, a working-class white family just above it; the Ortegas, a middle-class Latinx family; and the Cains, an affluent white family.

Whether it's worrying about how far pantry provisions can stretch or whether there's enough time to get dinner on the table before soccer practice, all families have unique experiences that reveal their particular dietary constraints and challenges. By diving into the nuances of these families’ lives, Fielding-Singh lays bare the limits of efforts narrowly focused on improving families’ food access. Instead, she reveals how being rich or poor in America impacts something even more fundamental than the food families can afford: these experiences impact the very meaning of food itself.

Packed with lyrical storytelling and groundbreaking research, as well as Fielding-Singh’s personal experiences with food as a biracial, South Asian American woman, How the Other Half Eats illuminates exactly how inequality starts on the dinner plate. Once you’ve taken a seat at tables across America, you’ll never think about class, food, and public health the same way again.

Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire.

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Ramin Ganeshram, "Saffron: A Global History" (Reaktion Books, 2020)

Tue, 07 Dec 2021 09:00:00 -0000

Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History (Reaktion Books, 2020). Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers.

Saffron is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man’s consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press.

See other episodes on Edible Series:

Avocado by Jeff Miller
Coffee by Jonathan Morris
Vanilla by Rosa Abreu-Runkel
Mustard by Demet Güzey

More episodes from this series to come...

Ramin Ganeshram is a journalist, chef, and public historian and the author of a number of cookbooks and The General’s Cook: A Novel.

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Fabio Parasecoli, "Food" (MIT, 2019)

Mon, 06 Dec 2021 09:00:00 -0000

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In Food, a contribution to the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global.

Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices.

Fabio Parasecoli is a Professor in the Department of Nutrition and Food Studies, The New York University Steinhardt. His research explores the cultural politics of food, particularly in media, design, and heritage. His books include Al Dente: A History of Food in Italy, Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market, and Global Brooklyn: Designing Food Experiences in World Cities. Website: https://fabioparasecoli.com/ Twitter: @FParasecoli

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Jonatan Leer and S. G. S. Krogager, "Research Methods in Digital Food Studies" (Routledge, 2021)

Thu, 02 Dec 2021 09:00:00 -0000

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research.

In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one's own research in the field through well-structured chapters that include several pedagogical features.

Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies.

Jonatan Leer is head of food and tourism research at the University College Absalon and has published widely on food culture including Food and Age and Alternative Food Politics, and previously edited the anthology Food and Media. He is visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy.

Stinne Gunder Strøm Krogager is Associate Professor at the Department of Communication and Psychology, Aalborg University, Denmark. She has published on food, gender and methodologies in multiple venues including Routledge’s Critical Food Studies, and she is also Editor-in-Chief at the Nordic Journal, MedieKultur: Journal of Media and Communication Research. Twitter: @stinnegunder

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Joseph C. Ewoodzie, "Getting Something to Eat in Jackson: Race, Class, and Food in the American South" (Princeton UP, 2021)

Wed, 01 Dec 2021 09:00:00 -0000

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity.

Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians.

By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.

Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University.

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Demet Güzey, "Mustard: A Global History" (Reaktion Books, 2019)

Tue, 30 Nov 2021 09:00:00 -0000

Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavor a testimony to refined taste. There are stories of mustard plasters used to treat melancholy, runners eating mustard to prevent cramps, and Christians spreading mustard seeds along pilgrimage trails.

Mustard: A Global History is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man’s consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press.

See our other episodes on Edible Series:

Avocado by Jeff Miller
Coffee by Jonathan Morris
Vanilla by Rosa Abreu-Runkel

More episodes to come…

Dr. Demet Güzey is a food and wine writer and educator based in Verona, Italy. She teaches at Le Cordon Bleu online and at USAC in Verona. She is the author of Food on Foot: A History of Eating on Trails and in the Wild. Twitter: @demetguzey

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Pascale Joassart-Marcelli, "The Sixteen-Dollar Taco: Contested Geographies of Food, Ethnicity, and Gentrification" (U Washington Press, 2021)

Tue, 30 Nov 2021 09:00:00 -0000

White middle-class eaters are increasingly venturing into historically segregated urban neighborhoods in search of "authentic" eating in restaurants run by-and originally catering to-immigrants and people of color. What does a growing white interest in these foods mean for historically immigrant neighborhoods and communities of color? What role does foodie culture play in gentrification? In The Sixteen-Dollar Taco: Contested Geographies of Food, Ethnicity, and Gentrification (U Washington Press, 2021), Pascale Joassart-Marcelli sheds light on food gentrification and the emotional, cultural, economic, and physical displacement it produces. She explores three neighborhoods of San Diego, California where "authentic" ethnic food attracts growing numbers of affluent white consumers, while the black and brown people who make this food continue to struggle with economic insecurity and food apartheid.

Drawing on rich interviews with the locals who work, live, cook, and eat in these contested landscapes, Joassart-Marcelli maps the shift of foodscapes from serving the needs of long-time minoritized residents to pleasing the tastes of younger, wealthier, and whiter newcomers. She also shows how food becomes a powerful force behind gastrodevelopment, an urban development strategy built around food gentrification. Joassart-Marcelli highlights the ways in which immigrants and people of color are resisting gentrification and simultaneously fighting for food sovereignty. Ultimately, the work offers valuable lessons for cities all over the country where food projects are transforming neighborhoods at the expense of the communities they claim to uplift and celebrate. The book reveals the negative consequences of foodies' contemporary love affair with ethnic and presumably authentic food on the urban neighborhoods where such food has long been a source of livelihood, sustenance, resistance, and belonging. Doing so, it engages critically with the concept of cosmopolitanism and points out the limitations of consumer-centered food-based cross-cultural encounters that celebrate racial and ethnic difference without acknowledging the material consequences of historical and ongoing exclusion, dispossession, and displacement

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Joshua Sbicca, "Food Justice Now!: Deepening the Roots of Social Struggle" (U Minnesota Press, 2018)

Tue, 23 Nov 2021 09:00:00 -0000

Food Justice Now: Deepening the Roots of Social Struggle (University of Minnesota Press, 2018) charts a path from food activism to social justice activism that integrates the two. In an engrossing, historically grounded, and ethnographically rich narrative, Joshua Sbicca argues that food justice is more than a myopic focus on food, allowing scholars and activists alike to investigate the causes behind inequities and evaluate and implement political strategies to overcome them.

Joshua Sbicca is associate professor of sociology at Colorado State University. His research focuses on food as a site of economic, political, and social struggle. His recent work studies food systems and cultures and social movements at intersections of carcerality, gentrification, and racial capitalism. Underlying these interests is an ongoing engagement with how activists and scholars articulate and practice food justice and what this means for building broad based social movements.

Website: http://joshuasbicca.com/

Twitter: @joshsbicca

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Rose Wellman, "Feeding Iran: Shi`i Families and the Making of the Islamic Republic" (U California Press, 2021)

Mon, 22 Nov 2021 09:00:00 -0000

Since Iran's 1979 Revolution, the imperative to create and protect the inner purity of family and nation in the face of outside spiritual corruption has been a driving force in national politics. Through extensive fieldwork, Rose Wellman examines how Basiji families, as members of Iran's voluntary paramilitary organization, are encountering, enacting, and challenging this imperative. Her ethnography reveals how families and state elites are employing blood, food, and prayer in commemorations for martyrs in Islamic national rituals to create citizens who embody familial piety, purity, and closeness to God. Feeding Iran: Shi’i Families and the Making of the Islamic Republic (U California Press, 2021) provides a rare and humanistic account of religion and family life in the post-revolutionary Islamic Republic that examines how home life and everyday piety are linked to state power.

Rose Wellman is an Assistant Professor of Anthropology at the University of Michigan-Dearborn. She specializes in Iran and the Middle East.

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Xavier Naville, "The Lettuce Diaries: How A Frenchman Found Gold Growing Vegetables In China" (Earnshaw Books, 2021)

Thu, 18 Nov 2021 09:00:00 -0000

Many Western entrepreneurs and businesses have foundered in trying to set up shop in China. Different expectations, different ways of doing business, different institutions and platforms—all come together to remove any pretensions that one can easily transplant a foreign business model into the Chinese market.

One of these entrepreneurs was Xavier Naville, who moved to China in 1997 where he built Creative Food. Unlike many others, his venture was a success. It's now a key supplier to major restaurant chains across the country including McDonald's, KFC and Starbucks.

The Lettuce Diaries: How A Frenchman Found Gold Growing Vegetables In China tells Xavier’s story growing Creative Foods: managing a Chinese team as a foreign manager, trying to work with farmers to improve how they conducted agriculture, and navigating investor demands.

In this interview, Xavier and I talk about his time in China, what he learned about starting a business, and whether things are different in a more developed, more advanced economy.

You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of The Lettuce Diaries. Follow on Facebook or on Twitter at @BookReviewsAsia.

Nicholas Gordon is an associate editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at @nickrigordon.

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Jeff Miller, "Avocado: A Global History" (Reaktion Books, 2020)

Thu, 18 Nov 2021 09:00:00 -0000

The avocado is the iconic food of the twenty-first century. It has gone from a little-known regional food to a social media darling in less than a hundred years. This is an astounding trajectory for a fruit that isn’t sweet, becomes bitter when it is cooked and has perhaps the oddest texture of any fruit or vegetable. But the idea that this rich and delicious fruit is also healthy despite being fatty and energy-dense gives it unicorn status among modern eaters, especially millennials.

Through lively anecdotes, colourful pictures and delicious recipes, Jeff Miller's book Avocado: A Global History (Reaktion Books, 2020) explores the meteoric rise of the avocado, from its co-evolution with the megaherbivores of the Pleistocene to its acceptance by the Spanish conquistadores in Mexico and its current dominance of food consumers’ imagination.

Jeff Miller is an Associate Professor of Hospitality Management at Colorado State University. He is the co-author of Food Studies: An Introduction to Research Methods (2009) and was named Culinary Educator of the Year in 2017.

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Rosa Abreu-Runkel, "Vanilla: A Global History" (Reaktion Books, 2020)

Mon, 15 Nov 2021 09:00:00 -0000

Today I talked to Rosa Abreu-Runkel about her new book Vanilla: A Global History (Reaktion Books, 2020). Intoxicating and evocative, vanilla is so much more than a spice rack staple. It is a flavor that has defined the entire world—and its roots reach deep into the past. With its earliest origins dating back seventy million years, the history of vanilla begins in ancient Mesoamerica and continues to define and enhance today’s traditions and customs. It has been used by nearly every culture as a spice, a perfume, and even a potent aphrodisiac, while renowned figures from Louis XIV to Casanova and Thomas Jefferson have been captivated by its aroma and taste. Featuring recipes, facts, and fables, Vanilla unravels the delightfully rich history, mystery, and essence of a flavor that reconnects us to our own heritage

Rosa Abreu-Runkel is assistant professor at New York City College of Technology, Hospitality Department.

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Jen Corrinne Brown, "Trout Culture: How Fly Fishing Forever Changed the Rocky Mountain West" (U Washington Press, 2017)

Fri, 12 Nov 2021 09:00:00 -0000

From beer labels to literary classics like A River Runs Through It, trout fishing is a beloved feature of the iconography of the American West. But as Jen Brown demonstrates in Trout Culture: How Fly Fishing Forever Changed the Rocky Mountain West (U Washington Press, 2017), the popular conception of Rocky Mountain trout fishing as a quintessential experience of communion with nature belies the sport's long history of environmental manipulation, engineering, and, ultimately, transformation.

A fly-fishing enthusiast herself, Brown places the rise of recreational trout fishing in a local and global context. Globally, she shows how the European sport of fly-fishing came to be a defining, tourist-attracting feature of the expanding 19th-century American West. Locally, she traces the way that the burgeoning fly-fishing tourist industry shaped the environmental, economic, and social development of the Western United States: introducing and stocking favored fish species, eradicating the less favored native "trash fish," changing the courses of waterways, and leading to conflicts with Native Americans' fishing and territorial rights. Through this analysis, Brown demonstrates that the majestic trout streams often considered a timeless feature of the American West are in fact the product of countless human interventions adding up to a profound manipulation of the Rocky Mountain environment.

Troy A. Hallsell is the 341st Missile Wing historian at Malmstrom AFB, MT. The ideas expressed in this podcast do not represent the 341st Missile Wing, United States Air Force, or Department of Defense.

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Edward Slingerland, "Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization" (Hachette, 2021)

Wed, 10 Nov 2021 09:00:00 -0000

Ever since Noah exited the ark, human beings have been wanting to get drunk and high.

Why?

Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization (Hachette, 2021) is the latest attempt to answer that question.

Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically-grounded explanation for our love of alcohol. Drawing on evidence from archaeology, history, cognitive neuroscience, psychopharmacology, social psychology, literature, and genetics, Slingerland shows that our taste for chemical intoxicants is not an evolutionary mistake, as we are so often told. In fact, intoxication helps solve several distinctively human challenges: enhancing creativity, alleviating stress, building trust, and pulling off the miracle of getting fiercely tribal primates to cooperate with strangers. Our desire to get drunk, along with the individual and social benefits provided by drunkenness, played a crucial role in sparking the rise of the first large-scale societies. We would not have civilization without intoxication.

From marauding Vikings and bacchanalian orgies to sex-starved fruit flies, blind cave fish, and problem-solving crows, Drunk is packed with case studies and science, as well as practical takeaways for individuals and communities. The result is a captivating and long overdue investigation into humanity's oldest indulgence—one that explains not only why we want to get drunk, but also how it might actually be good for us to tie one on now and then.

Renee Garfinkel, Ph.D. is a psychologist, writer, Middle East television commentator and host of The New Books Network’s Van Leer Jerusalem Series on Ideas. Write her at reneeg@vanleer.org.il

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Jonathan Morris, "Coffee: A Global History" (Reaktion Books, 2018)

Tue, 09 Nov 2021 09:00:00 -0000

In Coffee: A Global History (Reaktion Books, 2019), Jonathan Morris discusses the diverse cast of caffeinated characters who drank coffee, why and where they did so, as well as how it was prepared and what it tasted like. He identifies the regions and ways in which coffee has been grown, who worked the farms and who owned them, and how the beans were processed, traded, and transported. Morris also explores the businesses behind coffee—the brokers, roasters, and machine manufacturers—and dissects the geopolitics linking producers to consumers. Written in a style as invigorating as that first cup of Java, and featuring fantastic recipes, images, stories, and surprising facts, Coffee will fascinate foodies, food historians, baristas, and the many people who regard this ancient brew as a staple of modern life.

Jonathan Morris is research professor in Modern History at the University of Hertfordshire, and Vice-President of the Royal Historical Society. He is an historian of consumption and consumer societies. Jonathan has also published Coffee: The Comprehensive Guide to the Bean, the Beverage and the Industry; and is a judge for the Specialty Coffee Association's Best New Product Awards. Instagram and Twitter: @coffeehistoryJM. Listen to Jonathan’s “A History of Coffee."

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Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Viking, 2021)

Mon, 08 Nov 2021 09:00:00 -0000

Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town (Viking, 2021) is memoir, ethnography, cookbook, and sketchbook rolled into one." This is the Princeton Independence's description of the polyvocal and artistic text, written by Hannah Kirshner. I cannot agree more with the following review they made on the creative quality of the book: "It evokes the best of the nature writing of Rachel Carson and Wendell Berry, as well as the food writing of M.F.K. Fisher and craft writing of Edmund de Waal." It is certainly a great book to read if you are traveling to Japan or to buy as a gift if you know someone who might be interested in Japanese culture but does not where to start.

An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed–where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns–by an American writer and food stylist who spent years working alongside artisans

One night, Brooklyn-based artist and food writer Hannah Kirshner received a life-changing invitation to apprentice with a “saké evangelist” in a misty Japanese mountain village called Yamanaka. In a rapidly modernizing Japan, the region–a stronghold of the country’s old-fashioned ways–was quickly becoming a destination for chefs and artisans looking to learn about the traditions that have long shaped Japanese culture. Kirshner put on a vest and tie and took her place behind the saké bar. Before long, she met a community of craftspeople, farmers, and foragers–master woodturners, hunters, a paper artist, and a man making charcoal in his nearly abandoned village on the outskirts of town. Kirshner found each craftsperson not only exhibited an extraordinary dedication to their work but their distinct expertise contributed to the fabric of the local culture. Inspired by these masters, she devoted herself to learning how they work and live.

Taking readers deep into evergreen forests, terraced rice fields, and smoke-filled workshops, Kirshner captures the centuries-old traditions still alive in Yamanaka. Water, Wood, and Wild Things invites readers to see what goes into making a fine bowl, a cup of tea, or a harvest of rice and introduces the masters who dedicate their lives to this work. Part travelogue, part meditation on the meaning of work, and full of her own beautiful drawings and recipes, Kirshner’s refreshing book is an ode to a place and its people, as well as a profound examination of what it means to sustain traditions and find purpose in cultivation and craft.

During the interview, we talked about Hannah's process of creative writing and its symbiotic relation with accompanying illustrations. Our discussions quickly led to a series of episodes, which described her cross-cultural and cross-linguistic interactions with others (including humans, animals, plants, art crafts, and natural surroundings) in the wonderful mountain town, Yamanaka, in Ishikawa Prefecture. This book is not only a great invitation to the magical experience of living in rural Japan and becoming a part of satoyama, but also an indispensable contribution to our ongoing discussions on the larger problems of "sustainability," "decline of rural economy and tradition," "ecology," and the negative aspect of "urbanisation" or of "ageing rural society" in Japan among others.

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A Chemistry Professor Shares his Grief and his Favorite Recipes: A Conversation with David Smith

Thu, 04 Nov 2021 08:00:00 -0000

Welcome to The Academic Life! In this episode you’ll hear about:

Professor David Smith’s path to becoming a chemistry professor
Why he’s passionate about making science inclusive and representational
His husband’s death
Being an academic and a single parent
How sharing stories about food and cooking dinner helps him process his grief
A discussion of his book Tw-eat: A Little Book with Big Feelings and Short Recipes for Very Busy Lives

Today’s book is: Tw-eat: A Little Book with Big Feelings and Short Recipes for Very Busy Lives, written by David Smith during the Covid lockdown. In it, Professor Smith tells the story of his husband Sam dying, leaving him a single parent to a young son. Cooking and a love of food have been helping them get through things together. Tw-eat is his first book, presenting 100 of his favorite recipes, many of which he has shared on Twitter. He believes cooking should be simple: a few clear instructions, a good picture of the finished dish, and dinner on the table with a minimum of effort. His recipes are presented in the simplest possible form, offering a fresh new approach to cooking. Alongside the recipes, he shares the story of his family, and explores the emotional resonance of what we eat.

Our guest is: Dave Smith is Professor of Chemistry at University of York, UK, where he carries out research into smart nanomaterials and nanomedicines, publishing around 200 papers. He is a passionate educator, giving outreach lectures to UK school students and through his own YouTube chemistry channel. Chemical and Engineering News named him as one of the Top 25 chemists to follow on Twitter, and he has received the Royal Society of Chemistry (RSC) Corday Morgan Award and a Higher Education Academy National Teaching Fellowship. He has written and lectured on the representation of LGBT+ scientists and was shortlisted for the Gay Times Barbara Burford Award for activist work representing LGBT+ individuals working in STEM. After the death of his husband from cystic fibrosis, Dave became a single parent, and has advocated for both carers and fathers in STEM. He is the author of Tw-eat: A Little Book with Big Feelings and Short Recipes for Very Busy Lives.

Our host is: Dr. Christina Gessler, co-producer of the Academic Life.

Listeners to this episode might also be interested in:

Tw-eat More: A Little Book with More Big Feelings and Short Recipes for Very Busy Lives by David K. Smith
Professor Smith’s research
Find the Good: Unexpected Life Lessons from a Small-Town Obituary Writer, by Heather Lende
Heal Yourself with Writing, by Catherine Ann Jones
Self-Care for Grief: 100 Practices for Healing During Times of Loss by Nneka M. Okana
This Will All Be Over Soon, by Cecily Strong
The NBN podcast on The Aftergrief

You are smart and capable, but you aren’t an island and neither are we. We reach across our mentor network to bring you podcasts on everything from how to finish that project, to how to take care of your beautiful mind. Wish we’d bring on an expert about something? DM us on Twitter: The Academic Life @AcademicLifeNBN.

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Peter S. Ungar, "Evolution's Bite: A Story of Teeth, Diet, and Human Origins" (Princeton UP, 2018)

Mon, 01 Nov 2021 08:00:00 -0000

Whether we realize it or not, we carry in our mouths the legacy of our evolution. Our teeth are like living fossils that can be studied and compared to those of our ancestors to teach us how we became human. In Evolution's Bite: A Story of Teeth, Diet, and Human Origins (Princeton UP, 2018), noted paleoanthropologist Peter Ungar brings together for the first time cutting-edge advances in understanding human evolution and climate change with new approaches to uncovering dietary clues from fossil teeth to present a remarkable investigation into the ways that teeth—their shape, chemistry, and wear—reveal how we came to be.

Ungar describes how a tooth’s “foodprints”—distinctive patterns of microscopic wear and tear—provide telltale details about what an animal actually ate in the past. These clues, combined with groundbreaking research in paleoclimatology, demonstrate how a changing climate altered the food options available to our ancestors. When diets change, species change, and Ungar traces how diet and an unpredictable climate determined who among our ancestors was winnowed out and who survived, as well as why we transitioned from the role of forager to farmer. By sifting through the evidence—and the scars on our teeth—Ungar makes the important case for what might or might not be the most natural diet for humans.

Traveling the four corners of the globe and combining scientific breakthroughs with vivid narrative, Evolution’s Bite presents a unique dental perspective on our astonishing human development.

Hussein Mohsen is a PhD/MA Candidate in Computational Biology and Bioinformatics/History of Science and Medicine at Yale University. His research interests span network and interpretable machine learning methods for the study of cancer genomics, and the history of human population genetics. For more about his work, visit http://www.husseinmohsen.com.

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Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)

Thu, 28 Oct 2021 08:00:00 -0000

Whether valorized as the heartland or derided as flyover country, the Midwest became instantly notorious when COVID-19 infections skyrocketed among workers in meatpacking plants—and Americans feared for their meat supply. But the Midwest is not simply the place where animals are fed corn and then butchered. Native midwesterner Kristy Nabhan-Warren spent years interviewing Iowans who work in the meatpacking industry, both native-born residents and recent migrants from Latin America, Africa, and Asia. In Meatpacking America, she digs deep below the stereotype and reveals the grit and grace of a heartland that is a major global hub of migration and food production—and also, it turns out, of religion.

Carlos Ruiz Martinez is a PhD student in the Department of Religious Studies at the University of Iowa. He is also the Communications Assistant for the American Catholic Historical Association (ACHA). His general interest is in American religious history, especially American Catholicism.

Allison Isidore is a graduate of the Religion in Culture Masters program at the University of Alabama. Her research interest is focused on the twentieth-century American Civil Rights Movement and the Catholic Church’s response to racism and the participation of Catholic clergy, nuns, and laypeople in marches, sit-ins, and kneel-ins during the 1950s and 1960s. Allison is also a Video Editor for The Religious Studies Project producing videos for the podcast and marketing team. She tweets from @AllisonIsidore1.

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Julian Agyeman and Sydney Giacalone, "The Immigrant-Food Nexus: Borders, Labor, and Identity in North America" (MIT Press, 2020)

Tue, 26 Oct 2021 08:00:00 -0000

The Immigrant-Food Nexus: Borders, Labor, and Identity in North America (MIT Press, 2020) considers the intersection of food and immigration at both the macroscale of national policy and the microscale of immigrant foodways—the intimate, daily performances of identity, culture, and community through food. Taken together, the chapters—which range from an account of the militarization of the agricultural borderlands of Yuma, Arizona, to a case study of Food Policy Council in Vancouver, Canada—demonstrate not only that we cannot talk about immigration without talking about food but also that we cannot talk about food without talking about immigration.

The book investigates these questions through the construct of the immigrant-food nexus, which encompasses the constantly shifting relationships of food systems, immigration policy, and immigrant foodways. The contributors, many of whom are members of the immigrant communities they study, write from a range of disciplines. Three guiding themes organize the chapters: borders—cultural, physical, and geopolitical; labor, connecting agribusiness and immigrant lived experience; and identity narratives and politics, from “local food” to “dietary acculturation.

Julian Agyeman Ph.D. FRSA FRGS is a Professor of Urban and Environmental Policy and Planning and the Fletcher Professor of Rhetoric and Debate at Tufts University. He is the originator of the increasingly influential concept of "just sustainabilities", which explores the intersecting goals of social justice and environmental sustainability. He centers his research on critical explorations of the complex and embodied relations between humans and the urban environment, whether mediated by governments or social movement organizations, and their effects on public policy and planning processes and outcomes, particularly in relation to notions of justice and equity. Julian's website is here. @julianagyeman

Sydney Giacalone is a doctoral student in Anthropology at Brown University. Her work bridges environmental anthropology, political ecology, critical food and labor studies, and critical race studies. Her current research focuses on rural farmers and ranchers in the US thinking about social and environmental topics including climate change, labor equity, immigration, environmental and community resilience, and racial justice. This research seeks to learn from and contribute to alliances between actors in the food system as they build new forms of political identity and mobilize the trope of the rural American farmer toward forms of socioenvironmental justice. Sydney grew up in Charlottesville, Virginia, is an avid plant collector and cat mom, and resides in Boston, Massachusetts.

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Nicolette Hahn Niman, "Defending Beef: The Ecological and Nutritional Case for Meat" (Chelsea Green, 2021)

Tue, 26 Oct 2021 08:00:00 -0000

In Defending Beef: The Ecological and Nutritional Case for Meat (Chelsea Green, 2021), Nicolette Hahn Niman makes the expanded case for large ruminants as part of the solution to the climate crisis. In our discussion, Hahn Niman does some myth-busting and presents a system for managing beef cattle that can enhance ecosystems rather than degrade them. Hahn Niman recognizes not all beef enterprises are equal in their impact and argues components of the industry are tone-deaf. To move the industry forward Hahn Niman offers several places to improve. Some of these are to stop routinely killing primary predators, stop feeding drugs and other junk, stop using hormones, and stop long-distance transport. Join us and challenge some of your perceptions of beef cattle production.

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Seth M. Siegel, "Troubled Water: What's Wrong with What We Drink" (Thomas Dunne, 2020)

Mon, 18 Oct 2021 08:00:00 -0000

There’s nothing more vital to survival than water.

“Water water everywhere, and not a drop to drink!”, said the Ancient Mariner, in the poem by Samuel Taylor Coleridge.

Besides widespread water shortage, too much of America’s water is undrinkable. From big cities and suburbs to the rural heartland, chemicals linked to cancer, heart disease, obesity, birth defects, and lowered IQ routinely spill from our taps. The tragedy is that existing technologies could launch a new age of clean, healthy, and safe tap water for only a few dollars a week per person.

Scrupulously researched, Troubled Water: What's Wrong with What We Drink (Thomas Dunne, 2020) is full of shocking stories about contaminated water found throughout the U.S. and about the everyday heroes who have successfully forced changes in the quality and safety of our drinking water. Contamination is not the only critical water issue. The U.S. government predicts that forty of our fifty states-and 60 percent of the earth's land surface-will soon face alarming gaps between available water and the growing demand for it. Without action, food prices will rise, economic growth will slow, and political instability is likely to follow.

Let There Be Water illustrates how Israel can serve as a model for the United States and countries everywhere by showing how to blunt the worst of the coming water calamities. Even with 60 percent of its country made of desert, Israel has not only solved its water problem; it also had an abundance of water. Israel even supplies water to its neighbors-the Palestinians and the Kingdom of Jordan-every day.

Based on meticulous research and hundreds of interviews, Let There Be Water reveals the methods and techniques of the often-offbeat inventors who enabled Israel to lead the world in cutting-edge water technology.

Renee Garfinkel, Ph.D. is a psychologist, writer, Middle East television commentator and host of The New Books Network’s Van Leer Jerusalem Series on Ideas. Write her at r.garfinkel@yahoo.com.

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Robert Hellyer, "Green with Milk and Sugar: When Japan Filled America's Tea Cups" (Columbia UP, 2021)

Fri, 15 Oct 2021 08:00:00 -0000

Robert Hellyer’s Green with Milk and Sugar: When Japan Filled America's Tea Cups (Columbia UP, 2021) is a tale of American and Japanese teaways, skillfully weaving together stories of Midwesterners drinking green tea (with milk and sugar, to be sure), the recent and complex origins of Japan's love of now-ubiquitous sencha, Ceylon tea merchants exploiting American racism, Chinese tea production expertise, and the author’s own family history in the Japan-America tea trade going back to the nineteenth century. Transnational histories and commodities histories are notoriously delicate dances, but Hellyer has produced a very readable and eye-opening look at the modern history and culture of tea. Green with Milk and Sugar will be of interest to a diverse group of historians—scholars of North America, East Asia, commerce and trade, food, etc.—but also to a general audience who will be pulled in by the author’s personal connections as well as the delightfully jargon-free narrative.

Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.

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From Animal Rights to Human Rights: Supporting Sustainable Farming Practices to Improve Livelihoods

Thu, 14 Oct 2021 08:00:00 -0000

In September-October 2021, SSEAC Stories will be hosting a mini-series of podcasts exploring the role that research plays in understanding and advocating for human rights in Southeast Asia.

For the final episode in the series, Dr Thushara Dibley is joined by Emeritus Professor Peter Windsor who brings to light how research improving animal health and production is intrinsically linked to human rights issues. Reflecting on his extensive field-based research on transboundary livestock disease in the Greater Mekong Region, he argues that through training on biosecurity practices, animal vaccination programs and nutritional interventions, rural households were able to prevent disease transmission and increase their livestock productivity, making farm production more sustainable. With higher income levels, local families’ livelihoods were improved. This enables better access to human rights, such as access to safe housing, access to healthcare, and access to knowledge and education, amongst others.

About Peter Windsor:

Peter Windsor is Professor Emeritus in the University of Sydney’s School of Veterinary Science since 2014. Peter worked extensively for NSW Agriculture in several roles including diagnostic pathology and livestock disease research and management. In 1998, he undertook a 19-month appointment to the Food Agriculture Organisation in Naga City, in the Bicol region of the Philippines, that eventually led to the successful eradication of Foot and Mouth Disease (FMD). Peter joined the University of Sydney in 2002, where he had a diverse range of teaching, research and administrative roles. His current research portfolio includes applied field-based projects on ruminant health and production problems in Southeast Asia that aim to assist FMD control. He continues his field studies on improving food security in developing countries and animal welfare in production systems, as well as reproductive, congenital, neurological and genetic disease research.

For more information or to browse additional resources, visit the Sydney Southeast Asia Centre’s website: www.sydney.edu.au/sseac.

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Rebecca Earle, "Feeding the People: The Politics of the Potato" (Cambridge UP, 2020)

Mon, 11 Oct 2021 08:00:00 -0000

Potatoes are the world's fourth most important food crop, yet they were unknown to most of humanity before 1500. Rebecca Earle, Feeding the People: The Politics of the Potato (Cambridge UP, 2020) traces the global journey of this popular foodstuff from the Andes to everywhere. The potato's global history reveals the ways in which our ideas about eating are entangled with the emergence of capitalism and its celebration of the free market. It also reminds us that ordinary people make history in ways that continue to shape our lives. Feeding the People tells the story of how eating became part of statecraft, and provides a new account of the global spread of one of the world's most successful foods.

Daniela Gutierrez Flores is a PhD candidate in Hispanic and Luso-Brazilian Studies at the University of Chicago Romance Languages and Literatures department. Follow her on Twitter @danielagtz.

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Jonathan Rees, "The Chemistry of Fear: Harvey Wiley's Fight for Pure Food" (Johns Hopkins UP, 2021)

Tue, 28 Sep 2021 08:00:00 -0000

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death.

In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research.

Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century.

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Bob Quinn and Liz Carlisle, "Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food" (Island Press, 2019)

Mon, 27 Sep 2021 08:00:00 -0000

How can farmers adapt to climate changes? How can regenerative farmers have livelihoods that nourish themselves and their communities? How can we break free of the commodity mindset and rethink the US food system? Bob Quinn’s remarkable memoir of his decades living and working on a Montana farm offers unique insights into all of these pressing questions, with creativity, intelligence, and a healthy dash of humor.

Quinn is a farmer and sustainable business leader. He founded a regional mill for organic and heritage grains, an organic snack company, a biofuel business, Montana’s first wind farm, and Kamut International. Kamut, an ancient grain Quinn revived from a pint jar of seed found in a neighbor’s basement, is now grown on 100,000 acres of certified organic cropland and made into over 3,500 products worldwide.

In Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food (Island Press, 2019), co-written with Liz Carlisle, he shares the stories of these innovative projects. Through his narrative, Quinn offers readers an insightful ground-level look at the history of the organic food movement, as well as hope for the future.

Bob Quinn, PhD is a leading green businessman, with successful ventures in both organic agriculture and renewable energy. Raised on a 2,400 acre wheat and cattle ranch in Montana, Quinn earned a Ph.D. in plant biochemistry at UC Davis before coming home to farm in 1978. He served on the first National Organic Standards Board, which spurred the creation of the USDA’s National Organic Program, and has been recognized with the Montana Organic Association Lifetime of Service Award, The Organic Trade Association Organic Leadership Award, and Rodale Institute’s Organic Pioneer Award. Bob remains active in research, and has co-authored pioneering studies on the nutritional benefits of ancient grain.

Susan Grelock Yusem, PhD is an independent researcher trained in depth psychology, with an emphasis on community, liberation, and eco-psychologies. Her work centers around interconnection and encompasses regenerative food systems, the arts and conservation.

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Rob Dunn and Monica Sanchez, "Delicious: The Evolution of Flavor and How It Made Us Human" (Princeton UP, 2021)

Thu, 23 Sep 2021 08:00:00 -0000

Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions.

With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. They consider the role that flavor may have played in the invention of the first tools, the extinction of giant mammals, the evolution of the world’s most delicious and fatty fruits, the creation of beer, and our own sociality. Along the way, you will learn about the taste receptors you didn’t even know you had, the best way to ferment a mastodon, the relationship between Paleolithic art and cheese, and much more.

Blending irresistible storytelling with the latest science, Delicious: The Evolution of Flavor and How It Made Us Human (Princeton UP, 2021) is a deep history of flavor that will transform the way you think about human evolution and the gustatory pleasures of the foods we eat.

Hussein Mohsen is a PhD/MA Candidate in Computational Biology and Bioinformatics/History of Science and Medicine at Yale University. His research interests include machine learning, cancer genomics, and the history of human genetics. For more about his work, visit http://www.husseinmohsen.com.

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Matt Frazier and Robert Cheeke, "The Plant-Based Athlete: A Game-Changing Approach to Peak Performance" (HarperOne, 2021)

Thu, 16 Sep 2021 08:00:00 -0000

The Plant-Based Athlete: A Game-Changing Approach to Peak Performance (HarperOne, 2021) by Matt Frazier and Robert Cheeke reveals the incontrovertible proof that the human body does not need meat, eggs, or dairy to be strong. Instead, research shows that a consciously calibrated plant-based diet offers the greatest possible recovery times, cell oxidation, injury prevention, and restorative sleep, and allows athletes to train more effectively, with better results.

However, committing to a plant-based diet as an elite athlete, first-time marathoner, or weekend warrior isn't as simple as swapping vegetables for meat. Even the slightest food adjustments can impact performance. That's why Matt Frazier, founder of No Meat Athlete, and Robert Cheeke, founder of Vegan Bodybuilding, wrote this groundbreaking book, to guide those interested in making this important shift in how to do so with the best, most transformative results.

The Plant-Based Athlete offers readers:

A persuasive body of evidence for adopting a plant-based lifestyle, with key information about how macronutrients, micronutrients, and calories fuel a body running on plant foods
An entire chapter devoted to protein - why plant sources of protein are preferable over meat, and how plant protein can be used to increase strength, muscle mass, and power
60+ delicious and nutritious plant-based recipes, including Veggie Burger Patties, Garden Meatballs, Summer Pasta Salad, Vegan Mac & Cheese, French Toast, Acai Bowl, and a High-Energy Smoothie
Insights from winning plant-based athletes in nearly every sport including champion ultrarunners Rich Roll and Scott Jurek; former NFL player David Carter; champion boxers Yuri Foreman, Unsal Arik, Cam Awesome, and Vanessa Espinoza; and Olympic-level swimmers, cyclists, figure skaters, sprinters, and more.
A Day in the Life of a Plant-Based Athlete - examples of what, when, and how different athletes eat to fuel their varied workouts

An instant classic and mainstay on health and fitness shelves everywhere, The Plant-Based Athlete is the ultimate invitation for joining the growing community of athletes who use plants to power their workouts and their every day.

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Ann Vileisis, "Abalone: The Remarkable History and Uncertain Future of California's Iconic Shellfish" (Oregon State UP, 2020)

Wed, 15 Sep 2021 08:00:00 -0000

From rocky coves at Mendocino and Monterey to San Diego’s reefs, abalone have held a cherished place in California culture for millennia. Prized for iridescent shells and delectable meat, these unique shellfish inspired indigenous artisans, bohemian writers, California cuisine, and the popular sport of skin diving, but also became a highly coveted commercial commodity. Mistakenly regarded as an inexhaustible seafood, abalone ultimately became vulnerable to overfishing and early impacts of climate change.

As the first and only comprehensive history of these once abundant but now tragically imperiled shellfish, Abalone: The Remarkable History and Uncertain Future of California’s Iconic Shellfish (Oregon State University Press, 2020) guides the reader through eras of discovery, exploitation, scientific inquiry, fierce disputes between sport and commercial divers, near-extinction, and determined recovery efforts. Combining rich cultural and culinary history with hard-minded marine science, grassroots activism, and gritty politics, Ann Vileisis chronicles the plight of California’s abalone species and the growing biological awareness that has become crucial to conserve these rare animals into the future.

Abalone reveals the challenges of reckoning with past misunderstandings, emerging science, and political intransigence, while underscoring the vulnerability of wild animals to human appetites and environmental change. An important contribution to the emerging field of marine environmental history, this is a must-read for scientists, conservationists, environmental historians, and all who remember abalone fondly.

About the author: Ann Vileisis is an award-winning independent scholar. Her books explore our human relationship with nature, food, and the environment through history, providing deeper perspective and insight into pressing modern-day issues. She is author of Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back and Discovering the Unknown Landscape: A History of America’s Wetlands. Vileisis has spoken about her books to audiences across America.

Kathryn B. Carpenter is a doctoral candidate in the history of science at Princeton University. She is currently researching the history of tornado science and storm chasing in the twentieth-century United States. You can reach her on twitter, @katebcarp.

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Ken Meter, "Building Community Food Webs" (Island Press, 2021)

Wed, 08 Sep 2021 08:00:00 -0000

Our current food system has decimated rural communities and confined the choices of urban consumers. Even while America continues to ramp up farm production to astounding levels, net farm income is now lower than at the onset of the Great Depression, and one out of every eight Americans faces hunger. But a healthier and more equitable food system is possible. In Building Community Food Webs (Island Press, 2021), Ken Meter shows how grassroots food and farming leaders across the U.S. are tackling these challenges by constructing civic networks. Overturning extractive economic structures, these inspired leaders are engaging low-income residents, farmers, and local organizations in their quest to build stronger communities..

Ken Meter is one of the most experienced food system analysts in the U.S., holding over 50 years of experience in community capacity building. Meter is co–author of a toolkit for measuring economic impacts of local food development and co-editor of Sustainable Food System Assessment: Lessons from Global Practice. He has taught at the University of Minnesota and the Harvard Kennedy School.

Dr. Susan Grelock Yusem is an independent researcher trained in depth psychology, with an emphasis on community, liberation, and eco-psychologies. Her work centers around interconnection and encompasses regenerative food systems, the arts and conservation.

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Arnab Dey, "Tea Environments and Plantation Culture: Imperial Disarray in Eastern India" (Cambridge UP, 2021)

Tue, 07 Sep 2021 08:00:00 -0000

In Tea Environments and Plantation Culture: Imperial Disarray in Eastern India (Cambridge UP, 2021), Arnab Dey examines the intersecting role of law, ecology, and agricultural sciences in shaping the history of tea plantations in British Colonial India. He suggests that looking afresh at the legal, environmental, and agro-economic aspects of tea production illuminate covert, expedient, and often illegal administrative and commercial dealings that had an immediate and long-term human and environmental impact on the region. Critiquing this imperial commodity's advertised mandate of agrarian modernization in colonial India, Dey points to numerous tea pests, disease ecologies, felled forests, harsh working conditions, wage manipulation, and political resistance as examples of tea's unseemly legacy in the subcontinent. Dey draws together the plant and the plantation in highlighting the ironies of the tea economy and its consequences for the agrarian history of eastern India.

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Lindsay Naylor, "Fair Trade Rebels: Coffee Production and Struggles for Autonomy in Chiapas" (U Minnesota Press, 2019)

Mon, 06 Sep 2021 08:00:00 -0000

Fair trade certified coffee is now commonly found on the supermarket shelves of the Global North, but the connections between the consumer and producer of fair trade coffee are far from simple. Lindsay Naylor’s book, Fair Trade Rebels: Coffee Production and Struggles for Autonomy in Chiapas (University of Minnesota Press, 2019), examines the contested politics of fair trade coffee production in the indigenous highlands of Mexico. Using theoretical approaches based in diverse economies scholarship and decolonial thinking, Naylor highlights the significance of the multiple, diverse economic practices and relations that campesinos/as use in their struggle to form more dignified livelihoods. While she critiques the narratives of economic development and problematic understandings of solidarity that underpin many fair trade discourses, Naylor’s empirically grounded research produces a nuanced analysis of the possibilities and limitations inherent in contemporary fair trade coffee production. Rather than understanding fair trade as a mechanism to address the failures of free trade, Naylor argues that fair trade should be understood as “fair trade in movement” to account for the dynamic processes involved in making trade more fair and for the multiple and fluid ideas, values and identities that constitute these trading relationships. This understanding creates possibilities for new forms of solidarity and being in common that counter universalizing systems of economic exchange.

Lindsay Naylor (she/her) is an Associate Professor in the Department of Geography & Spatial Sciences at the University of Delaware in the United States and is the co-facilitator of the Embodiment Lab.

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Jessica Fanzo, "Can Fixing Dinner Fix the Planet?" (Johns Hopkins UP, 2021)

Fri, 03 Sep 2021 08:00:00 -0000

How can consumers, nations, and international organizations work together to improve food systems before our planet loses its ability to sustain itself and its people?

Do we have the right to eat wrongly?

As the world's agricultural, environmental, and nutritional needs intersect—and often collide—how can consumers, nations, and international organizations work together to reverse the damage by changing how we make, distribute, and purchase food? Can such changes in practice and policy reverse the trajectories of the biggest global crises impacting our world: the burden of chronic diseases, the consequences of climate change, and the systemic economic and social inequities that exist within and among nations?

Can Fixing Dinner Fix the Planet? (Johns Hopkins UP, 2021) is a clarion call for both individual consumers and those who shape our planet's food and environmental policies that:

• describes the often destructive path that foods take from farms and seas through their processing, distribution, marketing, purchasing and waste management sites

• explores the complex web of factors impacting our ability to simultaneously meet nutritional needs, sustain biodiversity and protect the environment

• raises readers' food and environmental literacy through an engaging narrative about Fanzo's research on five continents along with the work of other inspiring global experts who are providing solutions to these crises

• empowers readers to contribute to immediate and long-term changes by informing their decisions in restaurants, grocery stores, farmers markets, and kitchens.

Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire.

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Lettie Gay, "Two Hundred Years of Charleston Cooking" ( U South Carolina Press, 2021)

Wed, 01 Sep 2021 08:00:00 -0000

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the story, she wanted to send some recipes back to her Northern connections, and Rhett suggested she write a book of recipes instead. Gay tested the recipes in a New York kitchen, standardizing measurements and translating them to a wider audience.

Sharpless immediately foregrounds the Northern sensibility that informs the rhetorical situation of the book. Published just a few years before Gone With the Wind, the cookbook represented a version of Charleston’s sumptuous antebellum past to an audience with an appetite for consuming moonlight and magnolias.

Sharpless’s 2021 introduction asks the question, “What do readers today need to know to put the book in context?” Sharpless uses most of the limited space of the foreword acknowledging the uncredited contributors to the cookbook and offering more information about those named in the book. Sharpless is especially – and rightly – critical of the ways that Two Hundred Years erases the contributions of enslaved people, and when it does offer credit, it is usually demeaning and patronizing in its depictions of African American domestic cooks as “magical” and unscientific. Sharpless reminds today’s readers that “It is a book of white nostalgia, not black.” And the final words of the foreword could not be any clearer: “Two Hundred Years of Charleston Cooking stands as a double monument: to the rich foodways of the Lowcountry and the efforts of White Charlestonians to put a pretty face on White Supremacy.” With this caveat, Sharpless does acknowledge some extraordinary women from Charleston’s elite classes who make significant contributions to the book and have remarkable stories of their own, still waiting to be told.

Sharpless encourages 21st century readers to use the cookbook in their own kitchens; the instructions and ingredients are as accessible today as they would have been in 1930. However, she cautions readers to read the nostalgic textual interludes between recipes with skepticism, and to maintain an attitude of respect for the enslaved and anonymous contributors who made Low Country cuisine into the hot cultural commodity it is today.

Rebecca Sharpless is professor of history at Texas Christian University. She is author of Fertile Ground, Narrow Choices: Women on Texas Cotton Farms and Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960. Her newest book, Grain and Fire: A History of Baking in the American South, is forthcoming from University of North Carolina Press in Spring 2022.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Susan V. Spellman, "Cornering the Market: Independent Grocers and Innovation in American Small Business" (Oxford UP, 2016)

Wed, 01 Sep 2021 04:00:00 -0000

In this episode for the Economic and Business History channel, I interviewed Dr. Susan V. Spellman, Associate Professor of History at Miami University. She is the author of Cornering the Market Independent Grocers and Innovation in American Small Business (Oxford University Press, 2016).

In popular stereotypes, local grocers were avuncular men who spent their days in pickle-barrel conversations and checkers games; they were backward small-town merchants resistant to modernizing impulses. Cornering the Market challenges these conventions to demonstrate that nineteenth- and early-twentieth-century grocers were important but unsung innovators of business models and retail technologies that fostered the rise of contemporary retailing. Small grocery owners revolutionized business practices from the bottom by becoming the first retailers to own and operate cash registers, develop new distribution paths, and engage in transforming the grocery trade from local enterprises to a nationwide industry. Drawing on storekeepers' diaries, business ledgers and documents, and the letters of merchants, wholesalers, traveling men, and consumers, Susan V. Spellman details the remarkable achievements of American small businessmen and their major contributions to the making of "modern" enterprise in the United States. The development of mass production, distribution, and marketing, the growth of regional and national markets, and the introduction of new organizational and business methods fundamentally changed the structures of American capitalism. Within the walls of their stores, proprietors confronted these changes by crafting solutions centered on notions of efficiency, scale, and price control. Without abandoning local ties, they turned social concepts of the community into commercial profitability. It was a powerful combination that businesses from chain stores to Walmart continue to exploit today.

Paula De La Cruz-Fernandez is a consultant, historian, and digital editor.

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Hélène Jawhara Piñer, "Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards" (Cherry Orchard, 2021)

Mon, 30 Aug 2021 08:00:00 -0000

Helene Jowhara-Piner has produced a masterpiece of culinary history. Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards (Cherry Orchard, 2021) recreates and reconstructs recipes of Sephardic Jews consumed during the Inquisition, the Renaissance and medieval Spain and North Africa into meals that anyone can prepare with ease in their own kitchen. Recipes from Turkey to Mexico, Brazil to Spain, are offered accompanied by anecdotes explaining the historical and aesthetic significance of each dish. This book is a perfect gift for Jewish holidays and special occasions on the Jewish calendar.

Ari Barbalat holds a PhD in International Relations from the University of California in Los Angeles. He lives in Toronto with his family.

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Thomas C. Hubka, "Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England" (UP of New England, 2004)

Tue, 24 Aug 2021 08:00:00 -0000

“Big house, little house, back house, barn”―this rhythmic cadence was sung by nineteenth-century children as they played. It also portrays the four essential components of the farms where many of them lived. The stately and beautiful connected farm buildings made by nineteenth-century New Englanders stand today as a living expression of a rural culture, offering insights into the people who made them and their agricultural way of life. A visual delight as well as an engaging tribute to our nineteenth-century forebears, Thomas C. Hubka's Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England (UP of New England, 2004) has become one of the standard works on regional farmsteads in America.

Bryan Toepfer, AIA, NCARB, CAPM is the Principal Architect for TOEPFER Architecture, PLLC, an Architecture firm specializing in Residential Architecture and Virtual Reality. He has authored two books, “Contractors CANNOT Build Your House,” and “Six Months Now, ARCHITECT for Life.” He is an Assistant Professor at Alfred State College and the Director of Education for the AIA Rochester Board of Directors. Always eager to help anyone understand the world of Architecture, he can be reached by sending an email to btoepfer@toepferarchitecture.

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Michael Twitty, "Rice: A Savor the South Cookbook" (UNC Press, 2021)

Fri, 20 Aug 2021 08:00:00 -0000

Rice is a central ingredient to Southern foodways, and it is one of the most versatile grains served around the world. It could be prepared as a side dish, an entrée, and dessert; pair it with sugar, cinnamon, and vanilla for a sweet dish or add tomatoes, onions, and peas for a savory meal. In Rice: A Savor the South Cookbook (UNC Press, 2021), Michael Twitty explores the culinary history of rice as he offers 51 recipes of how this grain is found in many culinary cultures including Creole, Acadian, soul food, Low Country, and Gulf Coast. As Twitty states, connects us to everyone and “no other ingredient tastes this much like home.”

N'Kosi Oates is a Ph.D. candidate in Africana Studies at Brown University. Find him on Twitter at NKosiOates.

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Zuza Zak, "Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania" (Allen & Unwin, 2021)

Fri, 20 Aug 2021 08:00:00 -0000

Food writer Zuza Zak’s latest book, Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania (Allen & Unwin, 2021) is a remarkable exploration of one of Europe’s better-kept secrets: the food and culture of Latvia, Lithuania, and Estonia, known collectively as the three “Baltic States.” But as “Amber & Rye” proves so ably, each of these countries has its own unique and distinct culinary roots and culture, and each country is currently experiencing a lively culinary renaissance, which makes “Amber & Rye” an especially timely and welcome addition to this season’s new cookbooks.

Zak’s initial inspiration was her Lithuanian grandmother’s tales of her youth in Vilnius, and these memories launched Zak on a quest to discover the heart of the region through an examination of its food. The cuisines of Latvia, Lithuania, and Estonia are very much a reflection of their terrain and are shaped by the bracing climate of the Baltic sea. Fish — be it fresh, salted, or smoked— is a major player in each country’s cuisine, as are meat, grains, root vegetables, mushrooms, berries, and the region’s incomparable dairy products. With some influences from their near neighbors: Russia, Germany, Poland, and Scandinavia, the Baltic States’ cuisines remain magnificently their own — as Zak emphasizes throughout “Amber & Rye.”

“Amber & Rye’s” adroit structure offers recipes from all three countries in chapters that cover breakfast, appetizers, soups, main courses, salads, desserts, and beverages and a delightful section on the region’s famous pickles, ferments, and preserves. In the approachable style and easy-to-follow recipes that made Zak’s first book, “Polska” such a success, the recipes of “Amber & Rye” showcase the building blocks of Baltic cuisine such as kama, hemp butter, and herring in fresh and engaging recipes, which are easy to replicate in an ordinary home kitchen.

The recipes are sandwiched between insightful travel essays about the cities Zak visited on her Baltic odyssey, which offer keen insight into the individual history and culture of each place. The region’s rich history includes membership in the commercial powerhouse of the Middle Ages, the Hanseatic League, the era dominated by the crusading Teutonic Knights, and the strategic alliance between Lithuania and Poland, which made the region a major power broker in the sixteenth century. Zak also charts the more recent struggle of the three Baltic countries to preserve their unique heritage and traditions alive during the seventy years of Soviet rule, and the key role played by music, art, culture, and of course food in the ultimate success of Latvia, Lithuania, and Estonia reclaiming their heritage and enjoying the freedom to celebrate it today.

The title, “Amber & Rye” is an apt choice. Rye is omnipresent in the Baltic countries — a tenacious, life-giving grain that is found in almost every meal. Amber, the ancient substance formed from the sap of conifer trees, is a potent symbol in each of the three counties: of energy, power, and the preservation of memory. In “Amber & Rye” Zuzu Zak has captured both the life force and the power of Latvia, Lithuania, and Estonia and made them available to readers through her delightful and compelling exploration of the cuisines, culture, and history of these three Baltic countries.

Zuza Zak is a food writer based in London, where she is a Ph.D. student at University College London’s School of Slavonic and East European Studies. Zak’s debut cookbook, “Polska: New Polish Cooking,” was selected as one of the best cookbooks of 2016 on BBC Radio 4’s The Food Program. “Amber & Rye” is published in America by Interlink Publishing.

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Jonathan E. Robins, "Oil Palm: A Global History" (UNC Press, 2021)

Tue, 17 Aug 2021 08:00:00 -0000

Oil palms are ubiquitous—grown in nearly every tropical country, they supply the world with more edible fat than any other plant and play a role in scores of packaged products, from lipstick and soap to margarine and cookies. And as Jonathan E. Robins shows in Oil Palm: A Global History (UNC Press, 2021), sweeping social transformations carried the plant around the planet. First brought to the global stage in the holds of slave ships, palm oil became a quintessential commodity in the Industrial Revolution. Imperialists hungry for cheap fat subjugated Africa's oil palm landscapes and the people who worked them. In the twentieth century, the World Bank promulgated oil palm agriculture as a panacea to rural development in Southeast Asia. As plantation companies tore into rainforests, evicting farmers in the name of progress, the oil palm continued its rise to dominance, sparking new controversies over trade, land and labor rights, human health, and the environment. By telling the story of the oil palm across multiple centuries and continents, Robins demonstrates how the fruits of an African palm tree became a key commodity in the story of global capitalism, beginning in the eras of slavery and imperialism, persisting through decolonization, and stretching to the present day.

Jonathan E. Robins is Associate Professor of Global History at Michigan Technology University. He earned his PhD in history at the University of Rochester in 2010 and taught at Morgan State University before joining the faculty at Michigan Tech in 2012. He studies the histories of commodities and how they've reshaped societies, industries, and our planet. His first book, Cotton and Race Across the Atlantic, was published by the University of Rochester Press in 2016.

Kathryn B. Carpenter is a doctoral student in the history of science at Princeton University. She is currently researching the history of tornado science and storm chasing in the twentieth-century United States. You can reach her on twitter, @katebcarp.

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Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

Tue, 17 Aug 2021 08:00:00 -0000

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.

Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship.

Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website

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Hanno Jentzsch, "Harvesting State Support: Institutional Change and Local Agency in Japanese Agriculture" (U Toronto Press, 2021)

Wed, 11 Aug 2021 08:00:00 -0000

Agriculture has been among the toughest political battlegrounds in postwar Japan and represents an ideal case study in institutional stability and change. Inefficient land use and a rapidly aging workforce have long been undermining the economic viability of the agricultural sector. Yet vested interests in the small-scale, part-time agricultural production structure have obstructed major reforms. Change has instead occurred in more subtle ways. Since the mid-1990s, a gradual reform process has dismantled some of the core pillars of the postwar agricultural support and protection regime. Harvesting State Support analyzes this process by shifting the analytical focus to the local level.

In Harvesting State Support: Institutional Change and Local Agency in Japanese Agriculture (U Toronto Press, 2021), Hanno Jentzsch investigates how local actors, including farmers, local governments, and local agricultural cooperatives, have translated abstract policies into local practice. Showing how local variants are constructed through recombining national reforms with the local informal institutional environment, Harvesting State Support reveals new links between agricultural reform and other shifts in Japan’s political economy. This is an important book that should be read by anyone interested in the intersection of local and larger institutions as they influence agriculture in post-industrial society.

John W. Traphagan, Ph.D. is Professor and Mitsubishi Heavy Industries Fellow in the Department of Religious Studies at the University of Texas at Austin, where he is also a professor in the Program in Human Dimensions of Organizations.

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Annemarie Mol, "Eating in Theory" (Duke UP, 2021)

Thu, 29 Jul 2021 08:00:00 -0000

As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory (Duke UP, 2021), Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate--and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.

Kai Wortman is a PhD candidate at the Institute of Education, University of Tübingen, interested in philosophy of education.

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Alison K. Smith, "Cabbage and Caviar: A History of Food in Russia" (Reaktion Books, 2021)

Tue, 27 Jul 2021 08:00:00 -0000

When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger--of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar: A History of Food in Russia (Reaktion Books, 2021) places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.

Alison Smith is Professor and Chair of History at the University of Toronto.

Steven Seegel is Professor of Slavic and Eurasian Studies at The University of Texas at Austin.

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Gina G. Warren, "Hatched: Dispatches from the Backyard Chicken Movement" (U Washington Press, 2021)

Tue, 20 Jul 2021 08:00:00 -0000

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater in a capitalist society.

Warren’s journey with ethical eating begins as a vegetarian seeking alternative ways to acquire animal protein while causing the least amount of harm to animals and the environment and taking an active role in producing her own food. Warren states her mission clearly: “I chose to increase the overlapping territory in the Venn diagram between what I consume and what goods I can understand as part of a continuous process.” While raising a small flock of egg-laying chickens, Warren interrogates the industrial food system and the cruelties inflicted on poultry. However, Warren is also critical of the backyard chicken movement and the inequities in class privilege it can reveal. The Silicon Valley Tour de Coop brings up some complex paradoxes, revealing that the ability to raise chickens may be a product of privilege, and chicken zoning regulations are largely products of environmental racism and redlining. While raising animals and plants for food in urban areas can be a powerful act of undermining capitalism with agriculture, Warren points out many ways that these are still exclusive and incomplete actions. Similarly, in her chapter about dumpster diving for food to feed herself and her chickens, Warren acknowledges that being white, young, and female – “someone who doesn’t look like they need to be dumpster diving” - protects her in an encounter with the police.

Warren writes with unflinching and unsentimental candor about the end of the chickens’ lives when she teaches a small group of interested learners about humane butchering. Her respect for their lives and pragmatic gratitude for their deaths is moving. The final chapters explore the act of eating meat, and Warren describes some delicious sounding preparations of liver pate, chicken feet, and stir-fried intestines, as well as the pleasure and pride of preparing meals for friends and family that align with her ethical values.

Warren’s creative writing MFA and English PhD serve her well in blending narrative and research with a journalistic style that is accessible and entertaining while also mounting a well-supported critique of food systems.

Gina G. Warren writes about animals, the natural world, and human relationships for publications such as Orion, Creative Nonfiction, and Terrain.org. She raises a flock of chickens in her backyard.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Eric C. Rath, "Oishii: The History of Sushi" (Reaktion Books, 2021)

Wed, 14 Jul 2021 08:00:00 -0000

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.

Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing.

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Nicoletta Batini, "The Economics of Sustainable Food: Smart Policies for Health and the Planet" (Island Press, 2021)

Tue, 13 Jul 2021 08:00:00 -0000

In The Economics of Sustainable Food: Smart Policies for Health and the Planet (Island Press, 2021), Dr. Nicoletta Batini, and co-authors, unpack the true cost of food production. While the Green Revolution served a purpose, Dr. Batini makes the case that the industrial food complex continues to cause tremendous global economic losses in terms of malnutrition, diseases, and environmental degradation. To ensure we do not exceed the 1.5oC target, the book offers the Great Food Transformation (GFT) as a solution. The GFT entails, (1) halving animal-based food production and increasing plant-based production, (2) shifting to organic, regenerative farming, and (3) rewilding, reforesting, and afforesting land. In this interview, Dr. Batini discusses the economics and policy mechanisms to make the GFT possible. Some of the mechanisms discussed include taxes, labor market reform, alongside regulation in cases where market incentives are unlikely to work or to work fast enough. We discuss the important differences in the GFT between “advanced economies” and “less-advanced economies,” with case studies that highlight successes in both.

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Rod Phillips, "French Wine: A History" (U California Press, 2016)

Thu, 08 Jul 2021 08:00:00 -0000

Today on New Books in History, Rod Phillips, Professor of History at Carleton University in Ottawa, Canada, talks about his book, French Wine: A History, out in 2016 with the University of California Press, and published in paperback in 2020.

For centuries, wine has been associated with France more than with any other country. France remains one of the world’s leading wine producers by volume and enjoys unrivaled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and Burgundy. Within the wine world, products from French regions are still benchmarks for many wines.

French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country’s major regions within broad historical and cultural contexts.

Examining a range of influences on the wine industry, wine trade, and wine itself, the book explores religion, economics, politics, revolution, and war, as well as climate and vine diseases. French Wine is the essential reference on French wine for collectors, consumers, sommeliers, and industry professionals.

Jana Byars is the Academic Director of Netherlands: International Perspectives on Sexuality and Gender.

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From the Archives: Supporting Sustainable Farming Practices in Cambodia with Professor Daniel Tan

Thu, 08 Jul 2021 08:00:00 -0000

Improper pest management has led to significant yield loss in rice and other crop harvests in Cambodia, causing economic losses to farmers and environmental disruption through ill-informed chemical use. The use of broad-spectrum pesticides as a solution to all observed pests is commonplace in the rice and mung bean fields of lowland Cambodia and can be linked to unsuitable sources of agricultural information.

In 2020, Professor Daniel Tan caught up with Dr Natali Pearson over Zoom to chat about his lifelong work supporting sustainable farming practices in Cambodia, including through targeted capacity-building programs and the development of image-rich mobile phone applications to assist Cambodian farmers with insect pest identification and crop management.

About Daniel Tan:

Daniel is Professor in the School of Life and Environmental Sciences at the University of Sydney. He is also the Country Coordinator for Cambodia at the Sydney Southeast Asia Centre, and a member of the Sydney Institute of Agriculture, the Sydney Nano Institute, and the Charles Perkins Centre. Daniel’s research focuses on crop agronomy, specifically abiotic stress. He has conducted extensive research in Southeast Asia, including a very successful program that aimed to improve smallholder farmer livelihoods in Cambodia, with funding from the Australian Centre for International Agricultural Research (ACIAR).

Daniel currently has collaborative research links at CSIRO Plant Industry (Narrabri), the University of Oxford, NSW Department of Agriculture, Applied Horticultural Research (Sydney), Texas A&M University (USA) the United States Department of Agriculture (Lubbock, Texas, USA) and ICRISAT, India. Daniel has been a member of the Australian Institute of Agricultural Science and Technology (AIAST) since 1991. He is also on the Editorial Boards of the 'Journal of Science of Food and Agriculture' and 'Frontiers of Plant Science'.

For more information or to browse additional resources, visit the Sydney Southeast Asia Centre’s website: www.sydney.edu.au/sseac.

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Stephen V. Bittner, "Whites and Reds: A History of Wine in the Lands of Tsar and Commissar" (Oxford UP, 2021)

Thu, 01 Jul 2021 08:00:00 -0000

Whites and Reds: A History of Wine in the Lands of Tsar and Commissar (Oxford UP, 2021) tells the story of Russia's encounter with viniculture and winemaking. Rooted in the early-seventeenth century, embraced by Peter the Great, and then magnified many times over by the annexation of the indigenous wine economies and cultures of Georgia, Crimea, and Moldova in the late-eighteenth and early-nineteenth centuries, viniculture and winemaking became an important indicator of Russia's place at the European table. While the Russian Revolution in 1917 left many of the empire's vineyards and wineries in ruins, it did not alter the political and cultural meanings attached to wine. Stalin himself embraced champagne as part of the good life of socialism, and the Soviet Union became a winemaking superpower in its own right, trailing only Spain, Italy, and France in the volume of its production.

Whites and Reds illuminates the ideas, controversies, political alliances, technologies, business practices, international networks, and, of course, the growers, vintners, connoisseurs, and consumers who shaped the history of wine in the Russian Empire and the Soviet Union over more than two centuries. Because wine was domesticated by virtue of imperialism, its history reveals many of the instabilities and peculiarities of the Russian and Soviet empires. Over two centuries, the production and consumption patterns of peripheral territories near the Black Sea and in the Caucasus became a hallmark of Russian and Soviet civilizational identity and cultural refinement. Wine in Russia was always more than something to drink.

Stephen Bittner is Professor of History at Sonoma State University. In addition to Whites and Reds, he is the author of The Many Lives of Khrushchev’s Thaw (2008) and the editor of Dmitrii Shepilov’s memoir, The Kremlin’s Scholar (2007).

Steven Seegel is Professor of Slavic and Eurasian Studies at the University of Texas at Austin.

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Benjamin Lorr, "The Secret Life of Groceries: The Dark Miracle of the American Supermarket" (Penguin, 2020)

Tue, 29 Jun 2021 08:00:00 -0000

This episode of the New Books in Economic and Business History is an interview with New York writer Benjamin Lorr. Benjamin Lorr is the author of ofHell-Bent: Obsession, Pain, and the Search for Something Like Transcendence in Competitive Yoga, a book that explores the Bikram Yoga community and movement. His second book, The Secret Life of Groceries: The Dark Miracle of the American Supermarket is "an extraordinary investigation into the human lives at the heart of the American grocery store. The miracle of the supermarket has never been more apparent. Like the doctors and nurses who care for the sick, suddenly the men and women who stock our shelves and operate our warehouses are understood as ‘essential’ workers, providing a quality of life we all too easily take for granted. But the sad truth is that the grocery industry has been failing these workers for decades.

Listen to the interview, read more about Benjamin Lorr, or buy his book The Secret Life of Groceries: The Dark Miracle of the American Supermarket.

Paula De La Cruz-Fernandez is a consultant, historian, and digital editor. New Books Network en español editor. Edita CEO.

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Jamie Kreiner, "Legions of Pigs in the Early Medieval West" (Yale UP, 2020)

Thu, 24 Jun 2021 08:00:00 -0000

On this episode of New Books in History, Jamie Kreiner, Associate Professor of History at the University of Georgia, talks about her new book, Legions of Pigs in the Early Medieval West, out in 2020 with Yale University Press.

In the early medieval West, from North Africa to the British Isles, pigs were a crucial part of agriculture and culture. In this fascinating book, Jamie Kreiner examines how this ubiquitous species was integrated into early medieval ecologies and transformed the way that people thought about the world around them. In this world, even the smallest things could have far-reaching consequences.

Kreiner tracks the interlocking relationships between pigs and humans by drawing on textual and visual evidence, bioarchaeology and settlement archaeology, and mammal biology. She shows how early medieval communities bent their own lives in order to accommodate these tricky animals—and how in the process they reconfigured their agrarian regimes, their fiscal policies, and their very identities. In the end, even the pig’s own identity was transformed: at the close of the early Middle Ages, it had become a riveting metaphor for Christianity itself.

Jana Byars is the Academic Director of Netherlands: International Perspectives on Sexuality and Gender.

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Sarah K. Mock, "Farm (and Other F Words): The Rise and Fall of the Small Family Farm" (New Degree Press, 2021)

Wed, 23 Jun 2021 08:00:00 -0000

In Farm (and Other F Words): The Rise and Fall of the Small Family Farm (New Degree Press, 2021), Sarah K. Mock seeks to answer “what exactly do we mean by a Good Farm?” She looks at size, income, and age, among other factors that might be metrics of a Good Farm. Using USDA NASS data, farmer interviews, and experience Sarah shares some not so easy to hear perspectives. In this interview, Sarah discusses the systems at play, most working exactly as intended, that are preventing agribusiness from operating as businesses at all. We discuss the lack of mechanisms to remove ineffective or harmful farmers, why more farms don’t grow food (e.g., fruits and vegetables), and whether rich farmers grow food for poor people while poor farmers grow food for rich people. In the last moments of the book, and our interview, Sarah reveals a potential solution – Big Team Farms. What are they? Come find out.

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Shane Hamilton, "Supermarket USA: Food and Power in the Cold War Farms Race" (Yale UP, 2018)

Tue, 22 Jun 2021 08:00:00 -0000

This episode of the New Books in Economic and Business History is an interview with Dr. Shane Hamilton, Senior Lecturer in Management at The York Management School, University of York. There he teaches Strategy and Business Humanities. He is the author of Trucking Country: The Road to America's Wal-Mart Economy (Princeton, 2008) and he is associate editor of Enterprise & Society and co-editor of the book series American Business, Politics, and Society of the University of Pennsylvania Press. He has published articles on food and agribusiness in different journals such as the Technology & Culture, Strategic Entrepreneurship Journal, History of Retailing and Consumption, Enterprise & Society, Business History Review, and Agricultural History. Today our interview is centered around Professor Hamilton’s latest book Supermarket USA, Food and Power in the Cold War Farms Race (published by Yale University Press in 2018).

America fought the Cold War in part through supermarkets—and the food economy pioneered then has helped shape the way we eat today Supermarkets were invented in the United States, and from the 1940s on they made their way around the world, often explicitly to carry American‘ style economic culture with them. This innovative history tells us how supermarkets were used as anticommunist weapons during the Cold War, and how that has shaped our current food system. The widespread appeal of supermarkets as weapons of free enterprise contributed to a “farms race” between the United States and the Soviet Union, as the superpowers vied to show that their contrasting approaches to food production and distribution were best suited to an abundant future. In the aftermath of the Cold War, U.S. food power was transformed into a global system of market power, laying the groundwork for the emergence of our contemporary world, in which transnational supermarkets operate as powerful institutions in a global food economy.

I recommend you visit Dr. Shane Hamilton’s website to learn about all his publications.

Paula De La Cruz-Fernandez is a consultant, historian, and digital editor. New Books Network en español editor. Edita CEO.

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Kate Lebo, "The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with Recipes)" (FSG, 2021)

Fri, 04 Jun 2021 08:00:00 -0000

Guest Kate Lebo discusses her newest book, The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly with Recipes (Farrar, Straus, and Giroux, 2021). While Lebo has authored more traditional cookbooks with stories, this collection of essays with recipes has more in common with creative nonfiction, autobiography, or a quirky reference book for plant identification. Lebo offers a unique blending of the academic – historical and botanical – with the narrative – personal and often painful. The book is organized in 26 chapters, one for each letter of the alphabet, represented by one fruit. Though the essays do have the encapsulated feel of being whole on their own, there are some narrative threads and mysteries that have to be worked out as you get further into the book. Unlike a traditional cookbook that emphasizes pleasure and ease, Lebo’s essays touch on quite a bit of personal pain – illness, death of loved ones, family secrets, heartache and break ups, abortion – and provide recipes that are unapologetically complicated with difficult to find ingredients. Still, readers who enjoy foraging, gardening, and good personal essays will find much to love in this collection.

One of the threads that runs through the book is the slipperiness of food as poison and medicine. Starting right at the beginning with aronia and bitter almonds/cherry pits, Lebo meditates on the role that food can play in healing the body and the spirit while also being keenly aware of the way that even the most wholesome of whole fruits can carry poison. In a chapter about juniper, Lebo meditates on the berry as an ingredient in gin and as an abortifacient. The Wheat chapter describes the end of a relationship and the way that baking with flour can be healing for one person and maybe poison to her partner with celiac disease.

The Book of Difficult Fruit explodes an elementary understanding of food as something that always nourishes or always brings people together. While chapters like Kiwi, Yuzu, and Zucchini return to those heartwarming moments where feeding and food seem to be metaphors for relationships of care and nurturing, even these moments do not come without complications.

Kate Lebo is author the chapbook Seven Prayers to Cathy McMorris Rodgers (Entre Rios Books) and editor of the anthology Pie & Whiskey: Writers Under the Influence of Butter and Booze (Sasquatch Books), which she edited with Samuel Ligon. Kate is also the author of Pie School: Lessons in Fruit, Flour & Butter (Sasquatch Books) and the poetry/ephemera/recipe collection A Commonplace Book of Pie (Chin Music Press). Through the Arts Heritage Apprenticeship Program from the Washington Center for Cultural Traditions, she is an apprenticed cheesemaker to Lora Lea Misterly of Quillisascut Farm.

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Jon Keune, "Shared Devotion, Shared Food: Equality and the Bhakti-Caste Question in Western India" (Oxford UP, 2021)

Thu, 03 Jun 2021 08:00:00 -0000

Jon Keune's book Shared Devotion, Shared Food: Equality and the Bhakti-Caste Question in Western India (Oxford UP, 2021) is about the deceptively simple question: when Hindu devotional or bhakti traditions welcomed marginalized people-women, low castes, and Dalits-were they promoting social equality? This the modern formulation of the bhakti-caste question. It is what Dalit leader B. R. Ambedkar had in mind when he concluded that the saints promoted spiritual equality but did not transform society. While taking Ambedkar's judgment seriously, when viewed in the context of intellectual history and social practice, the bhakti-caste question is more complex.

This book dives deeply in Marathi sources to explore how one tradition in western India worked out the relationship between bhakti and caste on its own terms. Food and eating together were central to this. As stories about saints and food changed while moving across manuscripts, theatrical plays, and films, the bhakti-caste relationship went from being a strategically ambiguous riddle to a question that expected-and received-answers. Shared Devotion, Shared Food demonstrates the value of critical commensality to understand how people carefully negotiate their ethical ideals with social practices. Food's capacity to symbolize many things made it made an ideal site for debating bhakti's implications about caste differences. In the Vārkarītradition, strategically deployed ambiguity and the resonating of stories across media over time developed an ideology of inclusive difference-not social equality in the modern sense, but an alternative holistic view of society.

Raj Balkaran is a scholar, educator, consultant, and life coach. For information see rajbalkaran.com.

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Dianne Jacob, "Will Write for Food" (Hachette Go, 2021)

Wed, 02 Jun 2021 08:00:00 -0000

Do you have a cookbook in you? Thinking about a memoir with recipes? How about a food blog? Have you ever yearned to be an Instagram Influencer or dreamt of joining the waning ranks of restaurant reviewers?

If that’s the case, stop whatever you are doing and get ahold of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More by Dianne Jacob, out this month in its fourth edition by Hachette Books. It’s no exaggeration to say that Dianne Jacob is America’s foremost food writing guru, and Will Write For Food, first published in 2005, offers the most comprehensive, unvarnished look at the always developing and perennially competitive world of food writing on the market today. Will Write for Food has been translated into Korean, Chinese, and Spanish, and is used as a textbook in universities and culinary schools. Will Write for Food has received three international awards for excellence, including the Cordon D’Or International award for Best Literary Food Reference Book in 2005. The second edition won the Gourman World Cookbook Award in 2010 for best book in the USA in its category, and the third edition won a Silver Nautilus award in the Creative Process category. Now a fourth edition is being released in May 2021 by Hachette Go.

When Jacob first wrote Will Write for Food, she confesses to having a somewhat “snobby” view of food bloggers, a segment of the food writing world that was just gaining momentum. In the latest iteration of Will Write for Food, Jacob dedicates a lengthy and comprehensive chapter to food blogging, charting the meteoric rise of the superstars such as David Lebovitz, Deb Perlman (The SmittenKitchen), and Ree Drummond (The Pioneer Woman), as well as outlining the considerable challenges to making a food blog pay.

Will Write for Food also delves into the knotty problem of cultural appropriation, at a moment when food writing is becoming more global and inclusive, and offers solid advice on how to celebrate foreign cuisines not by purloining them but by assiduous attribution and helping to shine a generous spotlight on the chefs and restauranteurs creating these innovations.

Will Write for Food deftly navigates the immense role played by social media in food writing today — another aspect of the guild that Jacob confesses was not on her radar screen when she wrote the first edition of the book. And while social media stardom is not a sure path to success in food writing, Jacob is at pains to point out that it is an important part of the food writer’s toolbox, as is photography and videography, and a strong writer’s voice, adroit recipe writing skills, and an ability to convey the sensual aspects of food to the page.

Dianne Jacob is a writing coach, author, and free-lance editor. She has coached food writers around the world, and many have signed with major publishers and appeared in leading broadsheets, websites, podcasts, and magazines. Dianne’s popular blog and indispensable newsletter helps writers and bloggers keep up with trends, issues, and techniques in the world of food writing. Dianne is a popular speaker and teacher throughout the world. She is the co-author of two cookbooks with Chicago chef Craig Priebe, The United States of Pizza (Rizzoli, 2015) and Grilled Pizzas & Piadinas (DK Publishing, 2008). Find out more about Dianne on her website, www.diannej.com.

Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History.

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Margaret Magat, "Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora" (Bloomsbury, 2019)

Wed, 26 May 2021 08:00:00 -0000

Balut is a fertilized chicken or duck egg that is boiled at the seventeenth day and sold as a common street snack in the Philippines. While it is widely eaten in the Filipino community, balut is frequently used in eating “challenges” on American reality TV shows. At seventeen days, the balut egg already contains a partially developed embryo, and this aspect is sensationalized with exaggerated “performances of disgust” during these challenges.

In her book Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora (Bloomsbury Academic, 2019), Dr. Margaret Magat explores balut as a site of culinary nationalism and identity-making, and its rise in the American consciousness. First, Dr. Magat describes how to eat balut and sip the warm broth inside the egg. In the Philippines, balut vendors sell them in the evening or early morning as snacks at malls, transportation hubs, markets, and just about everywhere. However, Americans were primarily introduced to balut via reality tv shows where contestants were “challenged” to eat it. Dr. Magat explains that like many foods of Asian immigrants, balut was decontextualized and framed through a lens of disgust in these eating “challenges.” But in response, Filipino communities sponsored balut-eating contests that promoted balut with more cultural context and pride in Filipino heritage and identity. More recently, balut has become culinary capital for foodies and celebrity chefs to gain recognition and status as someone with broad tastes. Lastly, we raise the issue of authenticity and its dangers in calling balut an authentic food of the Philippines but as also having an “authenticating” ability to signify membership of a group.

Dr. Margaret Magat an Asian American folklorist based in Sacramento, CA. Her research focuses on the folk practices of the Filipino diaspora.

Nancy Yan received her PhD in folklore from The Ohio State University and taught First Year Writing, Comparative Studies, and Asian American studies for several years before returning to organizing work.

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Amanda Ciafone, "Counter-Cola: A Multinational History of the Global Corporation" (U California Press, 2019)

Thu, 20 May 2021 08:00:00 -0000

Today I talked to Amanda Ciafone's (University of Illinois, Urbana-Champaign) about her book Counter-Cola: A Multinational History of the Global Corporation (University of California Press, 2019). Counter-Cola charts the history of one of the world’s most influential and widely known corporations, The Coca-Cola Company. Over the past 130 years, the corporation has sought to make its products, brands, and business central to daily life in over 200 countries. Amanda Ciafone uses this example of global capitalism to reveal the pursuit of corporate power within the key economic transformations—liberal, developmentalist, neoliberal—of the twentieth and twenty-first centuries. Coca-Cola's success has not gone uncontested. People throughout the world have redeployed the corporation, its commodities, and brand images to challenge the injustices of daily life under capitalism. As Ciafone shows, assertions of national economic interests, critiques of cultural homogenization, fights for workers’ rights, movements for environmental justice, and debates over public health have obliged the corporation to justify itself in terms of the common good, demonstrating capitalism’s imperative to either assimilate critiques or reveal its limits.

This book is a great source to study the history of globalization and global capitalism through the analysis of the particular history of the US-headquartered and textbook case multinational, the Coca-Cola Company, through the twentieth century. Counter-Cola looks at how the strategies of the multinational company, mostly devised at its headquarters in Atlanta, Giorgia, developed in Colombia and India as nationalism, financial dependency, workers’ unrest, social movements, and health considerations unfolded and were opposed to the overarching and assumed benefits of the multinational in both locations. Amanda Ciafone is a cultural historian of capitalism, especially interested in culture industries and the role of the media in constructing meaning around economic and social relations.

Check out Professor Ciafone’s additional and research materials related to her book Counter-Cola: A Multinational History of the Global Corporation that are available in a digitally accessible Scalar companion that is available on her faculty profile website.

Paula De La Cruz-Fernandez is an economic and business historian. Author of Gendered Capitalism: Sewing Machines and Multinational Business in Spain and Mexico, 1850-1940 (Routledge 2021)

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Christina Ward, "American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jell-O" (Process, 2018)

Mon, 10 May 2021 08:00:00 -0000

Christina Ward’s newest book American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O (Process Media, 2019) examines a familiar but understudied sub-genre of commercially published cookbooks. Advertising cookbooks were most popular in the middle decades of the 20th century. They are usually published by a company or industry interest group rather than an individual chef or writer, and they serve as instructions for consumers to use the products of that company or industry. As Ward explains, advertising cookbooks introduced American consumers to new convenience foods like Jell-O and SPAM or to unfamiliar ingredients like pineapples and bananas.

Ward tells a history of cookbooks that draws a direct line between Puritan austerity and gender roles, Amelia Simmons, World’s Fairs, Home Economists, and Jell-O recipes. Essentially, Ward argues that American cooks at each stage needed (or wanted) experts to tell them how to eat and cook. Advertising cookbooks fill a specific gap in knowledge home cooks can’t rely on inherited or communally held knowledge to use new ingredients or appliances. Part of this story is also the story of advertising itself and how it changed dramatically with Edward Bernays through the practices of “psychological coercion” and the birth of public relations. The book is organized into photo chapters that provide readers with an archive of examples of advertising cookbooks at work with their garish colors (the result of low quality printing, Ward suggests) and unusual combinations in elaborate arrangements. The cookbooks give today’s readers a lot to laugh at (like ham wrapped bananas with cheese sauce), but Ward also highlights the “sinister side” of advertising cookbooks. The United Fruit Company brought pineapples and bananas to consumers in creative ways, but they also participated in colonial projects that created the term “banana republic.” Similarly, advertising cookbooks played into ethnic stereotypes and created racist caricatures such as Aunt Jemima and Uncle Ben. Advertising cookbooks play a unique role in American food culture; it isn’t always clear if the cookbooks created demand or responded to an existing demand in the market. Either way, Ward suggests that these cookbooks represent an American cuisine and culture worthy of more scholarly attention.

Christina Ward is an author and editor at Feral House. She is a contributor to Serious Eats, Edible Milwaukee, The Wall Street Journal, The Milwaukee Journal/Sentinel, Remedy Quarterly, and Runcible Spoon magazines.

Eliza Weeks is a recent graduate of the Master of Food Studies program at Chatham University in Pittsburgh, PA.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks.

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Lindsay Gardner, "Why We Cook: Women on Food, Identity, and Connection" (Workman, 2021)

Fri, 07 May 2021 08:00:00 -0000

Why We Cook: Women on Food, Identity, and Connection (Workman, 2021) includes essays, recipes, interviews and profiles of more than 100 women in the world of food; from restaurateurs and activists, to food writers, professional chefs, and home cooks. Curated, researched and beautifully illustrated by author and artist Lindsay Gardner, it brings together the stories and perspectives of a diverse array of female voices who are transforming food across the world.

Find more about the book at here.

Visit the author’s website here and follow her work on social media @lindsaygardnerart

Daniela Gutiérrez Flores is a PhD Candidate at the University of Chicago.

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Of Rice and Men: How Food Production is Driving Antimicrobial Resistance amongst Fungi in Vietnam

Thu, 06 May 2021 08:00:00 -0000

Fungal infections are amongst the leading infectious disease killers globally. They result in more deaths than malaria, and almost as many as tuberculosis. However, they are often overlooked, and receive less research attention and funding than viral or bacterial infections. Over the past decade, this has started to change as the emergence of resistance in fungal pathogens has caused global alarm. New, resistant organisms have emerged, and old familiar ones have become harder to treat - agricultural antifungal use is thought to be driving these trends.

Dr Justin Beardsley spoke to Dr Natali Pearson about the problem of resistant fungal infections in Vietnam, describing how agricultural practices are contributing, and what can be done to mitigate the risks.

Justin is a New Zealand trained infectious disease specialist and clinical researcher. From 2012 to 2017, he was based in the Oxford University Clinical Research Unit in Ho Chi Minh City, where he was focused on fungal infections. There, he conducted a multinational randomised clinical trial into adjunctive steroid therapy for Cryptococcal Meningitis in Southeast Asia and Africa, alongside other work on the epidemiology of fungal infections, immune responses in Cryptococcal Meningitis, pharmacokinetics of anti-fungal drugs in the central nervous system, and temporal trends in cryptococcal drug susceptibility. His current research focuses on the emergence of anti-fungal drug resistance, especially in Southeast Asia.

You can follow Justin on Twitter: @_jbeardsley_.

For more information or to browse additional resources, visit the Sydney Southeast Asia Centre’s website: www.sydney.edu.au/sseac.

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R. Harde and J. Wesselius, "Consumption and the Literary Cookbook" (Routledge, 2020)

Thu, 08 Apr 2021 08:00:00 -0000

Consumption and the Literary Cookbook, edited by Roxanne Harde and Janet Wesselius (published 2021 by Routledge) examines the ways in which recipe authors and readers engage with one another through reading, cooking and eating the foods contained within the pages of Literary Cookbooks. The editors define literary cookbooks as novels and memoirs that include recipes, cookbooks that include narrative, and children's books that include recipes. Divided into three parts– “Textual Consumption,” “Consumption and Community,” and “Cultural Consumption”– the collection explores a diverse cross section of cooking literature and food culture from nineteenth century manuscript cookbooks to cookbooks built on the narratives of childhood classics Alice in Wonderland and Anne of Green Gables. Through this assortment of historical documents and cultural touchstones, Harde and Wesselius and their contributors work to convince scholars of literature and food studies that literary cookbooks offer unique insight into the era, society, and region they represent. The collection creates a foundation for an in-depth study of consumption as it pertains to the intellectual consumption of information, emotional connection and release through empathetic consumption, and of course, the physical consumption of the edible results of the recipes contained within each book. Ardent cooks and cookbook consumers, Harde and Wesselius hope that this collection will liberate literary cookbooks from kitchen shelves and incorporate them into both literature and food studies as important tools for understanding culture and society.

Roxanne Harde is Professor of English at the University of Alberta's Augustana campus where she also serves as Chair of Department of Fine Arts and humanities. A Fullbright Scholar, Roxanne researches and teaches American literature and culture focusing on American women writers, children's literature, and popular culture. Find her on Twitter @ProfessorRoxy.

Janet Wesselius is Professor of Philosophy at the University of Alberta's Augustana campus. In addition to her work in feminist epistemology, she has published on philosophy and children’s literature.

Eliza Weeks is a recent graduate of the Master of Food Studies program at Chatham University in Pittsburgh, PA. She hopes to do work related to amplifying diverse and often marginalized voices within the food system so that the opportunity to represent and share food and food culture is not limited to the privileged few. When Eliza is not on the job hunt she enjoys adventuring through new recipes, sharing food and stories with others, and cohosting her podcast Dear Human.

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Lucas Bessire, "Running Out: In Search of Water on the High Plains" (Princeton UP, 2021)

Thu, 01 Apr 2021 08:00:00 -0000

The Ogallala aquifer has nourished life on the American Great Plains for millennia. But less than a century of unsustainable irrigation farming has taxed much of the aquifer beyond repair. The imminent depletion of the Ogallala and other aquifers around the world is a defining planetary crisis of our times. Running Out: In Search of Water on the High Plains (Princeton University Press, 2021) offers a uniquely personal account of aquifer depletion and the deeper layers through which it gains meaning and force.

Anthropologist Lucas Bessire journeyed back to western Kansas, where five generations of his family lived as irrigation farmers and ranchers, to try to make sense of this vital resource and its loss. His search for water across the drying High Plains brings the reader face to face with the stark realities of industrial agriculture, eroding democratic norms, and surreal interpretations of a looming disaster. Yet the destination is far from predictable, as the book seeks to move beyond the words and genres through which destruction is often known. Instead, this journey into the morass of eradication offers a series of unexpected discoveries about what it means to inherit the troubled legacies of the past and how we can take responsibility for a more inclusive, sustainable future.

An urgent and unsettling meditation on environmental change, Running Out is a revelatory account of family, complicity, loss, and what it means to find your way back home.

Marshall Poe is the editor of the New Books Network. He can be reached at marshallpoe@newbooksnetwork.com.

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Carol J. Adams, "The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory" (Bloomsbury, 2015)

Fri, 19 Mar 2021 08:00:00 -0000

Today I talked to Carol J. Adams about two of her classic texts that have recently been republished.

The first book we discuss, first published in 1990, is The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory, a landmark text in the ongoing debates about animal rights. In the two decades since, the book has inspired controversy and heated debate. The Sexual Politics of Meat argues that what, or more precisely who, we eat is determined by the patriarchal politics of our culture, and that the meanings attached to meat eating are often clustered around virility. We live in a world in which men still have considerable power over women, both in public and in private. Carol Adams argues that gender politics is inextricably related to how we view animals, especially animals who are consumed. Further, she argues that vegetarianism and fighting for animal rights fit perfectly alongside working to improve the lives of disenfranchised and suffering people, under the wide umbrella of compassionate activism.

The second book we discuss, first published in 2004, is The Pornography of Meat. For 30 years, since the publication of her landmark book The Sexual Politics of Meat, Carol J. Adams and her readers have continued to document and hold to account the degrading interplay of language about women, domesticated animals, and meat in advertising, politics, and media. Serving as sequel and visual companion, The Pornography of Meat charts the continued influence of this language and the fight against it. This new edition includes more than 300 images, most of them new, and brings the book up to date to include expressions of misogyny in online media and advertising, the #MeToo movement, and the impact of Donald Trump and white supremacy on our political language. Never has this book--or Adams's analysis--been more relevant.

Carol J. Adams is the author of numerous books, including The Sexual Politics of Meat, Neither Man nor Beast: Feminism and the Defense of Animals, and The Pornography of Meat. She is the co-editor of several pathbreaking anthologies, including most recently Ecofeminism: Feminist Intersections with Other Animals and the Earth (with Lori Gruen). Her work is the subject of two recent anthologies, Defiant Daughters: 21 Women of Art, Activism, Animals, and The Sexual Politics of Meat and The Art of the Animal: 14 Women Artists Explore The Sexual Politics of Meat, in which a new generation of feminists, artists, and activists respond to Adams' groundbreaking work.

Mark Molloy is the reviews editor at MAKE: A Literary Magazine.

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Tessa Clarke: Co Founder & CEO of Olio, a Company Dedicated to Cutting Food Waste

Tue, 16 Mar 2021 08:00:00 -0000

Tessa explains why Olio’s mission of cutting unnecessary food waste is so important, and how her own distress at food waste led to the breakthrough insight that there had to be a better way of dealing with unwanted food. She shares her personal journey, and sets out the exciting road map ahead for Olio.

Tessa Clarke is the Co Founder & CEO of Olio Linkedin Olio is a free app that connects users with unwanted food (households or local businesses) with neighbours living nearby who would like it. OLIO has over 2.5 million users who have together shared 7 million portions of food. 50,000 volunteers who are spreading the word in their local communities.

Download the App and more information here https://olioex.com

Twitter https://twitter.com/olio_ex

Facebook https://www.facebook.com/olioapp/

Instagram https://www.instagram.com/olio.app/

Linked https://www.linkedin.com/company/olio-the-food-sharing-revolution

The NBN Entrepreneurship and Leadership podcast aims to educate and entertain, sharing insights based on the personal stories of our carefully selected guests in the atmosphere of an informal conversation in a bar or over a cup of coffee.

About the NBN

The New Books Network was founded in 2007 as a podcast interviewing the authors of academic books, and has grown to the largest author interview podcast in the world publishing 12 podcasts a day in more than 90 specialist areas, with over a million downloads a month. Read about the founder Marshall Poe and the NBN here. In recent years it has expanded beyond its “author interview origins”. Historically NBN only did audio recordings. E&L is the first NBN podcast distributed on Youtube.

About Kimon Fountoukidis Twitter Linkedin

Kimon is the founder of both Argos Multilingual and PMR. Both companies were founded in the mid 90s with zero capital and both have gone on to become market leaders in their respective sectors. Kimon was born in New York and moved to Krakow, Poland in 1993. Listen to his story here,

About Richard Lucas Twitter Linkedin

Richard is a business and social entrepreneur who founded or invested in more than 30 businesses, including investments in Argos Multilingual, PMR and, in 2020, the New Books Network. Richard has been a TEDx event organiser, supports the pro-entrepreneurship ecosystem, and leads entrepreneurship workshops at all levels: from pre- to business schools. Richard was born in Oxford and moved to Poland in 1991. Read more here. Listen to his story in an autobiographical TEDx talk here,

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Priya Basil, "Be My Guest: Reflections on Food, Community, and the Meaning of Generosity" (Knopf, 2020)

Thu, 04 Mar 2021 09:00:00 -0000

Be My Guest: Reflections on Food, Community, and the Meaning of Generosity (Knopf, 2020) is an utterly unique, deeply personal meditation on what it means to tend to others and to ourselves--and how the two things work hand in hand. Priya Basil explores how food--and the act of offering food to others--are used to express love and support. Weaving together stories from her own life with knowledge gleaned from her Sikh heritage; her years spent in Kenya, India, Britain, and Germany; and ideas from Derrida, Plato, Arendt, and Peter Singer, Basil focuses an unexpected and illuminating light on what it means to be both a host and a guest. Lively, wide-ranging, and impassioned, Be My Guest is a singular work, at once a deeply felt plea for a kinder, more welcoming world and a reminder that, fundamentally, we all have more in common than we imagine.

Nicholas Gordon is a reviewer for the Asian Review of Books. In his day job, he’s a researcher and writer for a think tank in economic and sustainable development. He can be found on Twitter at @nickrigordon.

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Rethinking Rural Livelihoods and Food Security in Myanmar with Assistant Professor Mark Vicol

Thu, 04 Mar 2021 09:00:00 -0000

After decades of economic and political isolation, Myanmar’s rural economy is rapidly shifting from a narrow reliance on low-productivity agriculture, to a more diverse array of farm and non-farm activities. This transition poses urgent policy and scholarly questions for the analysis of inequality, livelihood patterns and food security among the country's rural population. Despite some gains, poverty, landlessness, access to non-farm job opportunities, and food insecurity remain significant challenges for rural Myanmar.

Assistant Professor Mark Vicol caught up with Dr Thushara Dibley to discuss his work investigating the changing relationships between livelihood patterns, land, poverty and food security in Myanmar, arguing that in order to create impactful change, we need to rethink food and nutrition security and adapt to the local context.

Mark Vicol is Assistant Professor in the Rural Sociology Group at Wageningen University, and an honorary associate of the School of Geosciences, University of Sydney. Mark is a human geographer by training and his research focuses on the intersections between rural livelihoods, smallholder agriculture and patterns of agrarian change in South and Southeast Asia.

You can follow Mark on Twitter @markvicol.

For more information or to browse additional resources, visit the Sydney Southeast Asia Centre’s website: sydney.edu.au/sseac.

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Tom Philpott, "Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It" (Bloomsbury, 2020)

Thu, 04 Mar 2021 09:00:00 -0000

Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It (Bloomsbury Publishing, 2020) is an unsettling journey into the disaster-bound American food system, and an exploration of possible solutions, from leading food politics commentator and former farmer Tom Philpott.

More than a decade after Michael Pollan's game-changing The Omnivore's Dilemma transformed the conversation about what we eat, a combination of global diet trends and corporate interests have put American agriculture into a state of "quiet emergency," from dangerous drought in California--which grows more than 50 percent of the fruits and vegetables we eat--to catastrophic topsoil loss in the "breadbasket" heartland of the United States. Whether or not we take heed, these urgent crises of industrial agriculture will define our future.

In Perilous Bounty, veteran journalist and former farmer Tom Philpott explores and exposes the small handful of seed and pesticide corporations, investment funds, and magnates who benefit from the trends that imperil us, with on-the-ground dispatches featuring the scientists documenting the damage and the farmers and activists who are valiantly and inventively pushing back.

Resource scarcity looms on the horizon, but rather than pointing us toward an inevitable doomsday, Philpott shows how the entire wayward ship of American agriculture could be routed away from its path to disaster. He profiles the farmers and communities in the nation's two key growing regions developing resilient, soil-building, water-smart farming practices, and readying for the climate shocks that are already upon us; and he explains how we can help move these methods from the margins to the mainstream.

Jenny Splitter is an independent journalist covering food, farming, science, and climate.

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Winifred Bird, "Eating Wild Japan: Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes" (Stone Bridge Press, 2021)

Mon, 01 Mar 2021 10:00:00 -0000

Winifred Bird’s Eating Wild Japan: Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes (Stone Bridge Press, 2021) is more than just a look at the culture and meanings of foraging in Japan complete with an eclectic collection of recipes and a guide for foragers, though it is certainly that. Eating Wild records the author’s encounters with quirky people―including a caldera dweller, a bear hunter, and a seaweed scientist―in surprising places―from snowy northern mountains to quiet Kyoto streets―and is animated by an obvious and effusive love of food, of travel, of people, and of the environment. Bird begins by observing that for many in contemporary Japan, wild forage is as much about “the pleasure of picking and the incidental beauty” as it is about “anything as practical as nutritional content,” but that this attitude is very much the product of particular historical and economic circumstances. Her sensitivity to this issue is foregrounded in chapters 2 and 3, on horse chestnuts and bracken, respectively. Bird’s background as an environmental journalist is particularly noticeable, for example, in her final chapter on wild seaweeds and the costs and benefits of aquaculture. Though as its full title Eating Wild Japan indicates, Bird’s fieldwork is rooted firmly in Japan, this is a book that will appeal to foodies and travel-starved East Asia neophytes as much as to veterans and scholars of Japan.

Nathan Hopson is an associate professor of Japanese and East Asian history in the Graduate School of Humanities, Nagoya University.

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Sam van Zweden, "Eating with My Mouth Open" (NewSouth, 2021)

Fri, 26 Feb 2021 09:00:00 -0000

Wow! Food, family, memory, insight, body, mind - worth the effort this one.

Eating with My Mouth Open (NewSouth, 2021) is food writing like you’ve never seen before: honest, brave, and exceptionally tasty. Lyrically written, Sam van Zweden offers a millennial response to classic food writers, revelling in body positivity on Instagram, remembering how Tupperware piled high with sweets can be a symptom of spiralling mental health, dissecting wellness culture and all its flaws, sharing the joys of living in a family of chefs and seeing a history of migration on her dinner plate.

Recalling the writing of Lindy West and Roxane Gay, as well as classic food writers M.F.K. Fisher and Jean Anthelme Brillat-Savarin, Eating with My Mouth Open considers embodiment and the meaning of true nourishment within the broken food system we live in. Not holding back from the struggles of mental illness and difficult conversations about weight and wellbeing, Sam Van Zweden advocates for a body politics that is empowering, productive and meaningful.

Sam van Zweden is a Melbourne-based freelance writer interested in experimental nonfiction, essays, mental health, body writing, food, and memory. Sam’s writing has appeared in the Saturday Paper, Meanjin, The Big Issue, The Lifted Brow, Cordite, The Sydney Review of Books, The Wheeler Centre and others.

Bede Haines is a solicitor, specialising in litigation and a partner at Holding Redlich, an Australian commercial law firm. He lives in Sydney, Australia. Known to read books, ride bikes and eat cereal (often). bede.haines@holdingredlich.com.

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Kaitland M. Byrd, "Real Southern Barbecue: Constructing Authenticity in Southern Food Culture" (Lexington, 2019)

Thu, 25 Feb 2021 09:00:00 -0000

Kaitland Byrd’s new book Real Southern Barbecue: Constructing Authenticity in Southern Food Culture (Lexington Press, 2019) examines an archive of oral histories collected by the Southern Foodways Alliance featuring the voices of barbecue pit masters and restaurant owners from the South. Byrd argues that barbecue as a cultural product has a unique relationship to the idea of authenticity. There are some clearly defined elements that seem to make it easy for diners to decide if their barbecue is authentic from the particular cuts of meat and sauces to the sights and smells of the restaurant. However, like all cuisines, barbecue has to respond to the world around it in ways that might challenge traditional definitions of authenticity. Byrd considers “authenticity” to be an unspoken agreement between producers and consumers, something that can be “constructed” and “fabricated” and “consumed.” Byrd applies the idea of “impression management” from sociology to describe how barbecue producers communicate authenticity to consumers even as they have to innovate and deviate from some of their traditional methods in response to changing circumstances.

As Byrd explains, some barbecue purveyors have adapted to changes in consumer tastes and interests in health by offering leaner cuts of meat and emphasizing their traditional vegetable side dishes. They have also adapted to changes in agriculture and meat industries and responses to concerns about the environment, promoting barbecue as an original farm to table, tail to snout cuisine, embracing this vegetable-centric, lean-meat, farm-to-table movement as part of their impression management. One of the most significant challenges to authenticity that restauranteurs must manage are fire and building codes related to smoke, sometimes banning open pit smokers or requiring smokers to be separate buildings. As barbecue restaurants adopt electric smokers or impart flavor from liquid smoke, they must continue to communicate authenticity to consumers through other means. Byrd’s investigation highlights the creative and innovative methods of Southern pit masters and entrepreneurs.

Kaitland Byrd is Lecturer in sociology and visiting scholar at the National Center for Institutional Diversity at the University of Michigan.

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Eli Revelle Yano Wilson, "Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers" (NYU Press, 2020)

Fri, 12 Feb 2021 09:00:00 -0000

How can ethnographic research shine light on the reproduction of social inequality in upscale Los Angeles restaurants? In today’s episode we talk with Dr. Eli Wilson, Assistant Professor of Sociology at the University of New Mexico, about his fieldwork in three LA restaurants. In the new book Front of the House, Back of the House, Race and Inequality in the Lives of Restaurant Workers (NYU Press, 2020), he takes readers inside the social hierarchies of upscale restaurants, where mostly white and college-educated servers and bartenders may make three times as much as the mostly Latino immigrant cooks and dishwashers who work hidden away in the back of the restaurant. Eli explains how his fieldwork emerged from his firsthand experience with the privileges of working in the front of the house. He describes the divisions between the two groups, and how he was able to build relationships with back of the house workers. He also talks about the discomfort that came from his own advantages as a tip-earner, and how he explained and managed his dual role as worker and ethnographer.

Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view. In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.

Eli Revelle Yano Wilson is Assistant Professor of Sociology at the University of New Mexico. His research examines how social inequalities are both reproduced and challenged in urban labor markets.

Alex Diamond is a Ph.D. candidate in sociology at the University of Texas, Austin. Sneha Annavarapu is a postdoctoral researcher at the University of Chicago.

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Anthony Warner, "Ending Hunger: The Quest to Feed the World without Destroying It" (Simon and Schuster, 2021)

Tue, 09 Feb 2021 04:00:00 -0000

Nutritionists tell you to eat more fish. Environmentalists tell you to eat less fish. Apparently they are both right. It's the same thing with almonds, or quinoa, or a hundred other foods. But is it really incumbent on us as individuals to resolve this looming global catastrophe? From plastic packaging to soil depletion to flatulent cows, we are bombarded with information about the perils of our food system.

Drawing on years of experience within the food industry, Anthony Warner invites us to reconsider what we think we know. In Ending Hunger: The quest to feed the world without destroying it (Simon and Schuster, 2021), he uncovers the parallels between eating locally and 1930s fascism, promotes the potential for good in genetic modification and dispels the assumption that population growth is at the heart of our planetary woes.

Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire. He is the author of The New Victorians (New Press, 2004), A People's History of Poverty (New Press, 2008), Ghettos, Tramps & Welfare Queens (Oxford, 2017), and Politics for Social Workers (Columbia, forthcoming 2021).

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M. Nestle and K. Trueman, "Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health" (U California Press, 2020)

Wed, 13 Jan 2021 09:00:00 -0000

Marion Nestle describes her new book as “a small, quick and dirty reader for the general audience” summarizing some of her biggest and most influential works. Let’s Ask Marion: What You Need to Know About the Politics of Food, Nutrition, and Health published September 2020 by University of California Press, was written in conversation with Kerry Trueman, a blogger and friend. Trueman’s questions served as prompts to organize Nestle’s 800-1000 word summaries in approachable and engaging prose. Readers familiar with Nestle’s groundbreaking Food Politics will recognize many of the ideas and information, but this new pocket-sized and affordable volume serves as an introduction for undergraduate students or readers new to Food Studies. However, Nestle does cover some new material in her explanation of the United Nations’ Sustainable Development Goals, especially the campaign for Zero Hunger. Nestle also summarizes how nutrition advice has changed in the last few years by thinking about food in categories ranging from unprocessed (corn on the cob) to ultraprocessed (Nacho Cheese tortilla chips). This reevaluation makes it easier to identify foods that are acceptable to eat without excessive focus on micronutrients. In the conversation, Nestle addresses the ethics of marketing food to children, food as a human right and access in the Covid era, the possibility of a National Food Policy Agency, the politics of food banks, and the promise of regenerative agricultural practices. Nestle concludes by talking about the pleasures of food and eating and how to establish a “loving relationship” with food that doesn’t include fear, guilt, or anxiety about nutrition.

Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, and the author of books about food politics, most recently Unsavory Truth.

Lindsay Herring is a first-year M.A. Food Studies Candidate at Chatham University. She loves historical cookbooks, food policy and activism through history, and vegan baking. Personally, she enjoys theatre, singing and traveling (someday again!).

Archish Kashakar is a chef and culinary educator who is currently a second-year M.A. Food Studies Candidate at Chatham University. He works with the program’s research offshoot CRAFT as a Food Lab Graduate Consultant and also serves on the board of the Graduate Association of Food Studies as a Social Media Manager. He is currently working on his thesis that traces the history of Singaporean street food dishes and their development in a post-World War II era. Follow on Twitter @archishkash.

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K. M. Broton and C. L. Cady, "Food Insecurity on Campus: Action and Intervention" (Johns Hopkins UP, 2020)

Mon, 11 Jan 2021 09:00:00 -0000

The new essay collection Food Insecurity on College Campuses edited by Katharine M. Broton and Clare L. Cady explores the widespread problem of food insecurity among college students and the overlapping and compounding issues that lead students to choose between getting enough to eat and paying the costs of a college education. As the editors make clear in the introduction to the collection, today’s college student has changed significantly from the expected “young adult, attending college full-time immediately after high school,” and the economic landscape they are dealing with is far different from what many administrators and faculty assume. Students are more likely to delay college or enter as part-time students while taking care of families or working.

The essays throughout the collection describe students’ barriers to graduation as interlocking and compounding, and none of them academic. In the example of “Amarillo College: Loving Your Student from Enrollment to Graduation,” the authors concluded the top 10 reasons that students failed to complete their degrees were all financial in nature, not related to academic preparedness or ability to learn. Michael Rosen‘s essay reveals that even very small amounts of money for textbooks, car repairs, security deposits, utilities, and lab fees may derail students. The essays in the collection describe a wide range of solutions that have been tested in a variety of institutions and locations. to food insecurity from food pantries and partnerships with campus dining services to wrap-around services with social workers and emergency financial support. The editors acknowledge that supplying students with food may temporarily provide them with a meal, but these do not solve the ongoing problems of poverty. Throughout the collection, authors point time and again to the need to direct students to multiple services and resources, not just food or a check. Without significant reform in the structural inequities that keep people in poverty, these are all stop-gap measures.

Katherine Broton is an assistant professor in the Department of Educational Policy and Leadership Studies and (by courtesy) the Department of Sociology at the University of Iowa.

Clare Cady is the cofounder of the College and University Food Bank Alliance and Director of Research and Innovation at Single Stop.

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Mike Shanahan, "Ladders to Heaven: How Figs Shaped our History" (Unbound, 2016)

Fri, 04 Dec 2020 09:00:00 -0000

They are trees of life and trees of knowledge. They are wish-fulfillers … rainforest royalty … more precious than gold. They are the fig trees, and they have affected humanity in profound but little-known ways. Ladders to Heaven: How Figs Shaped our History, Fed our Imaginations, and can Enrich our Future (Unbound, 2016) tells their amazing story. Fig trees fed our pre-human ancestors, influenced diverse cultures and played key roles in the dawn of civilisation. They feature in every major religion, starring alongside Adam and Eve, Krishna and Buddha, Jesus and Muhammad. This is no coincidence – fig trees are special. They evolved when giant dinosaurs still roamed and have been shaping our world ever since.These trees intrigued Aristotle and amazed Alexander the Great. They were instrumental in Kenya’s struggle for independence and helped restore life after Krakatoa’s catastrophic eruption. Egypt’s Pharaohs hoped to meet fig trees in the afterlife and Queen Elizabeth II was asleep in one when she ascended the throne.And all because 80 million years ago these trees cut a curious deal with some tiny wasps. Thanks to this deal, figs sustain more species of birds and mammals than any other trees, making them vital to rainforests. In a time of falling trees and rising temperatures, their story offers hope. Ultimately, it’s a story about humanity’s relationship with nature. The story of the fig trees stretches back tens of millions of years, but it is as relevant to our future as it is to our past.

Renee Garfinkel, Ph.D. is a psychologist, writer, Middle East television commentator and host of The New Books Network’s Van Leer Jerusalem Series on Ideas. Write her at r.garfinkel@yahoo.com.

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Peter Singer, "Why Vegan?: Eating Ethically" (Liveright, 2020)

Thu, 03 Dec 2020 09:00:00 -0000

Even before the publication of his seminal Animal Liberation in 1975, Peter Singer, one of the greatest moral philosophers of our time, unflinchingly challenged the ethics of eating animals. Now, in Why Vegan?: Eating Ethically (Liveright, 2020), Singer brings together the most consequential essays of his career to make this devastating case against our failure to confront what we are doing to animals, to public health, and to our planet.

From his 1973 manifesto for animal liberation to his personal account of becoming a vegetarian in “The Oxford Vegetarians” and to investigating the impact of meat on global warming, Singer traces the historical arc of the animal rights, vegetarian, and vegan movements from their embryonic days to today, when climate change and global pandemics threaten the very existence of humans and animals alike. In his introduction and in “The Two Dark Sides of COVID-19,” cowritten with Paola Cavalieri, Singer excoriates the appalling health hazards of Chinese wet markets—where thousands of animals endure almost endless brutality and suffering—but also reminds westerners that they cannot blame China alone without also acknowledging the perils of our own factory farms, where unimaginably overcrowded sheds create the ideal environment for viruses to mutate and multiply.

Spanning more than five decades of writing on the systemic mistreatment of animals, Why Vegan? features a topical new introduction, along with nine other essays.

Written in Singer’s pellucid prose, Why Vegan? asserts that human tyranny over animals is a wrong comparable to racism and sexism. The book ultimately becomes an urgent call to reframe our lives in order to redeem ourselves and alter the calamitous trajectory of our imperiled planet.

One of the great moral philosophers of the modern age, Peter Singer is Ira W. DeCamp Professor of Bioethics at Princeton University. The best-selling author of Animal Liberation and The Ethics of What We Eat, among other works, he lives in Princeton, New Jersey, and Melbourne, Australia.

Mark Molloy is the reviews editor at MAKE: A Literary Magazine.

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Amalia Leguizamón, "Seeds of Power: Environmental Injustice and Genetically Modified Soybeans in Argentina" (Duke UP, 2020)

Tue, 24 Nov 2020 09:00:00 -0000

In 1996 Argentina adopted genetically modified (GM) soybeans as a central part of its national development strategy. Today, Argentina is the third largest global grower and exporter of GM crops. Its soybeans—which have been modified to tolerate being sprayed with herbicides—now cover half of the country's arable land and represent a third of its total exports. While soy has brought about modernization and economic growth, it has also created tremendous social and ecological harm: rural displacement, concentration of landownership, food insecurity, deforestation, violence, and the negative health effects of toxic agrochemical exposure.

In Seeds of Power: Environmental Injustice and Genetically Modified Soybeans in Argentina (Duke UP, 2020), Amalia Leguizamón explores why Argentines largely support GM soy despite the widespread damage it creates. She reveals how agribusiness, the state, and their allies in the media and sciences deploy narratives of economic redistribution, scientific expertise, and national identity as a way to elicit compliance among the country’s most vulnerable rural residents. In this way, Leguizamón demonstrates that GM soy operates as a tool of power to obtain consent, to legitimate injustice, and to quell potential dissent in the face of environmental and social violence.

Stentor Danielson is an associate professor in the Department of Geography, Geology, and the Environment at Slippery Rock University.

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Emily J. H. Contois, "Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture" (UNC Press, 2020)

Thu, 19 Nov 2020 09:00:00 -0000

In Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture (UNC Press, 2020), Emily Contois argues that the figure of The Dude was invented (or perhaps only capitalized on) by marketing and advertising firms to combat “gender contamination” and sell what may be perceived as “feminine” foods to men. Contois suggests that this figure coalesced in response to the 2008 recession and the “gender crisis” that it created. Not only were job losses higher for men during this “mancession,” but struggling companies sought to improve sales by marketing products to men that had previously been targeted exclusively at women including diet sodas and low-calorie yogurts, as well as cookbooks, food television, and weight loss programs. In short, The Dude – represented by Jeff Bridges’s famous character in The Big Lebowski – is a male figure who “resit[s] the demands of manhood like competitiveness and breadwinning” by “simply opt[ing] out of the struggle.”

Contois devotes an entire chapter to the figure of Guy Fieri, who embodies the carefully crafted ambivalence of the Dude. Contois explains that while the Dude somehow seems to be breaking gender stereotypes by offering a pathway for defying social expectations and un-gendering products, the Dude only serves to reinforce binary gender and hegemonic masculinities. Contois concludes that most of the marketing campaigns featuring the Dude have essentially failed or changed course. Notably, Coke Zero and Weight Watchers for Men have had design and marketing makeovers to Coca-Cola Zero Sugar and WW. Still others have repurposed the Dude into a gender inclusive message that uncritically accepts not caring about consequences of the food system. Contois’s final word of the book is directed to media strategists and designers, asking them to think more carefully about the role that they play in forming and reforming expectations and performances of gender in the real world. “Advertisers can do better,” Contois asks, “so why aren’t they?”

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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James Staples, "Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India" (U Washington Press, 2020)

Mon, 09 Nov 2020 09:00:00 -0000

Bovine politics exposes fault lines within contemporary Indian society, where eating beef is simultaneously a violation of sacred taboos, an expression of marginalized identities, and a route to cosmopolitan sophistication. The recent rise of Hindu nationalism has further polarized traditional views: Dalits, Muslims, and Christians protest threats to their beef-eating heritage while Hindu fundamentalists rally against those who eat the sacred cow. Yet close observation of what people do and do not eat, the styles and contexts within which they do so, and the disparities between rhetoric and everyday action overturns this simplistic binary opposition.

Understanding how a food can be implicated in riots, vigilante attacks, and even murders demands that we look beyond immediate politics to wider contexts. In Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India (University of Washington Press, 2020), James Staples charts how cattle owners, brokers, butchers, cooks, and occasional beef eaters navigate the contemporary political and cultural climate. Sacred Cows and Chicken Manchurian offers a fine-grained exploration of the current situation, locating it within the wider anthropology of food and eating in the region and revealing critical aspects of what it is to be Indian in the early twenty-first century.

James Staples is reader in social anthropology at Brunel University London and author of Leprosy and a Life in South India: Journeys with a Tamil Brahmin and Peculiar People, Amazing Lives: Leprosy, Social Exclusion and Community Making in South India.

Sneha Annavarapu is a postdoctoral researcher at the University of Chicago.

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Improving Food Security in Laos and Cambodia: A Farmer’s Perspective with Associate Professor Russell Bush

Thu, 05 Nov 2020 09:00:00 -0000

Southeast Asia's demand for protein in the form of animal meat is increasing by more than 4% every year. This has important consequences for regional food security and household incomes and wellbeing. Laos and Cambodia are ideally placed in the region to meet the demand. However, current livestock production and health practices pose a constraint and are preventing this opportunity from being realised. In addition, farmers in both countries contend with high costs of production, variable returns and changing government policy, which is similar to the situation experienced by Australian farmers.

Associate Professor Russell Bush talks to Dr Natali Pearson about his work towards improving livestock health and food security in Laos and Cambodia, and describes how better livestock management can have a transformative impact on livelihoods.

Associate Professor Russell Bush is an expert in applied Livestock Production within the School of Veterinary Science at the University of Sydney, leading research and teaching activities in Southeast Asia and Australia. He is also a cattle and sheep producer from southern New South Wales with over 45 years’ experience which provides a unique perspective when interacting with smallholder farmers in Laos and Cambodia where three multi-year ACIAR funded livestock research for development projects have recently concluded. A/Prof Bush recognises the value of participatory training involving multi-disciplinary teams to ensure key messages are conveyed to stakeholders, including farmers (industry), support personnel, government, and university staff/students. He has also worked on previous livestock projects in Indonesia, China, and Pakistan.

If you'd like to know more about Associate Professor Bush's work, head to the Mekong Livestock blog: mekonglivestock.wordpress.com/publications/.

For more information or to browse additional resources, visit the Sydney Southeast Asia Centre’s website here.

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Andrew Liu, "Tea War: A History of Capitalism in China and India" (Yale UP, 2020)

Wed, 04 Nov 2020 09:00:00 -0000

After water, tea is the most widely consumed drink in the world. It is beloved by consumers in Asia, Africa, Europe, and the Americas, and it comes in a bewildering array of varieties: from the cheap sachet of finely ground English black tea to fermented bricks of pu’er from Yunnan province. This beverage also has a fascinating place in the global history of science and capitalism. At the turn of the first millennium, it was prized as a medical concoction in southwestern China, and it became a ubiquitous beverage throughout the Chinese empire during the Tang Dynasty, when its spread coincided with the rising popularity of Buddhism. By the fifteenth century, the preparation of modern loose-leaf tea began to emerge, while the seventeenth century witnessed its ascent as major export commodity for the early Qing Empire, becoming enmeshed in a global circuit of bullion, commodities, and people. Then, during the 19th century, tea became absolute staple in Europe, especially among industrial workers in England, who sweetened the drink with cane sugar imported from the Caribbean. Anxious to stop hemorrhaging bullion to China and eager to assert its imperial self-sufficiency, the British empire fought two Opium Wars that severely weakened the Qing. Around the same time, English capitalists also began to export Chinese workers and knowledge to newly acquired colonial possessions in the Assam region of what is now Northeastern India. It was this aggressive push to begin cultivating tea as a British export commodity in South Asia that gave rise to the global competition between British India and China referenced in the title of Andrew B. Liu’s book: Tea War: A History of Capitalism in China and India (Yale University Press, 2020).

Liu’s book offers a fascinating new history of this ubiquitous beverage, leveraging its production, consumption, and global circulation to offer a fresh and compelling account of capitalist accumulation. Liu challenges past economic histories premised on the technical “divergence” between the West and the Rest, arguing instead that seemingly traditional technologies and practices were central to modern capital accumulation across Asia. He shows how competitive pressures compelled Chinese merchants to adopt abstract industrial conceptions of time, while colonial planters in India pushed for labor indenture laws to support factory-style plantations. Together, these stories point toward a more flexible and globally oriented conceptualization of the history of capitalism, one that explicitly highlights global competition and coerced labor as a driving force in economic development.

This interview was conducted by Lukas Rieppel, a historian of science and capitalism at Brown University. You can learn more about his research here, or find him on twitter here.

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Jessica Martell, "Farm to Form: Modernist Literature and Ecologies of Food in the British Empire" (U Nevada Press, 2020)

Thu, 01 Oct 2020 08:00:00 -0000

In this this interview, Carrie Tippen talks with Jessica Martell about her new book, Farm to Form: Modernist Literature and Ecologies of Food in the British Empire, published in 2020 by University of Nevada Press for their Cultural Ecologies of Food series.

In Farm to Form, Martell contextualizes some familiar texts of British Literary Modernism, into a history that recognizes the role of food and agriculture not just in the social fabric that these writers were living in and often writing against but also the role that these industries played in determining how writers experimented with literary forms. Food isn’t just in the content of the novels analyzed, but as Martell argues, responses to food systems are reflected in the experiments in form that are a hallmark of literary modernism. If the Modernist era is “a spectacle of lived unevenness,” food (its presence and absence) is particularly good at exposing unevenness and inequity. Martell’s historicizing makes clear that the average British subject was most directly experiencing the projects of imperialism at the table. Each chapter focuses on a particular aspect of the emerging modern food system as reflected in specific texts. The overproduction of rural milk for urban markets is reflected in the overripeness of landscapes in Thomas Hardy’s Tess of the D’Urbervilles, and the collapsing of time and space brought on by technologies of freezing and canning are reflected in the anachronism of E.M. Forster’s Howard’s End. Virginia Woolf’s Mrs. Dalloway bears the marks of wartime rationing and total war on civilians. Joseph Conrad’s images of starving colonial laborers and fat colonizers demonstrates a critique of the “metabolism of empire” that gobbles energy with terrifying efficiency, while James Joyce’s infamous formal and textual excess is a direct response to the Famine and a representation of Ireland as empty and hungry, simultaneously overpopulated and drained by migration. Martell’s central argument is that an understanding of the rapidly changing and visibly uneven experience of modern food industries can offer fresh insights into experiments of literary form.

Jessica Martell is assistant professor of Interdisciplinary Studies at Appalachian State University. She is the also the co-editor of Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde (University Press of Florida, 2019). Martell serves on the executive board of Blue Ridge Women in Agriculture, a woman-led non-profit helping to build an equitable and sustainable food system in the North Carolina High Country.

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Brian R. Dott, "The Chile Pepper in China: A Cultural Biography" (Columbia UP, 2020)

Wed, 23 Sep 2020 08:00:00 -0000

In China, chiles are everywhere. From dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, Chinese culture and the chile pepper have been intertwined for centuries. Yet, this was not always the case.

In The Chile Pepper in China: A Cultural Biography (Columbia University Press, 2020), Brian Dott explores the evolution of the chile pepper from an obscure foreign import to a ubiquitous plant regarded by most Chinese as native to the land. He details the myriad uses of chile peppers in late imperial China, not just as a central ingredient in Sichuanese cuisine, but also as a miraculous cure for (get this…) hemorrhoids. By the turn of the 20th century, the chile pepper had transformed itself into a powerful symbol of prosperity, virility, and passion.

Brian joins us to discuss, among other things, the challenges of translating classical Chinese, the difficulty of locating primary sources and what the chile pepper meant to Mao Ze Dong.

Brian R. Dott is associate professor of history at Whitman College. He is the author of Identity Reflections: Pilgrimages to Mount Tai in Late Imperial China (2004).

Joshua Tham is an undergraduate reading History at the London School of Economics and Political Science. His interests include economic history, sociolinguistics, and the "linguistic turn" in historiography.

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Lauren F. Klein, "An Archive of Taste: Race and Eating in the Early United States" (U Minnesota Press, 2020)

Mon, 24 Aug 2020 08:00:00 -0000

There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste: Race and Eating in the Early United States (University of Minnesota Press, 2020) reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive.

Klein considers eating and early American aesthetics together, reframing the philosophical work of food and its meaning for the people who prepare, serve, and consume it. She tells the story of how eating emerged as an aesthetic activity over the course of the eighteenth century and how it subsequently transformed into a means of expressing both allegiance and resistance to the dominant Enlightenment worldview. Klein offers richly layered accounts of the enslaved men and women who cooked the meals of the nation’s founders and, in doing so, directly affected the development of our national culture—from Thomas Jefferson’s emancipation agreement with his enslaved chef to Malinda Russell’s Domestic Cookbook, the first African American–authored culinary text.

The first book to examine the gustatory origins of aesthetic taste in early American literature, An Archive of Taste shows how thinking about eating can help to tell new stories about the range of people who worked to establish a cultural foundation for the United States.

Diana DePasquale is an Associate Teaching Professor at Bowling Green State University. She teaches courses on race, gender, sexuality, and American culture. Diana has been published in Studies in American Humor, and online at In Media Res. She is also a proud winner of The Moth Story Slam in Detroit.

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K. Keeling and S. Pollard, "Table Lands: Food in Children's Literature" (U Mississippi Press, 2020)

Fri, 14 Aug 2020 08:00:00 -0000

In this this interview, Carrie Tippen talks Kara Keeling and Scott Pollard about their new book, Table Lands: Food in Children's Literature, published June 2020 by University of Mississippi Press.

Table Lands contributes to a growing body of scholarship in the subfield of literary food studies, which combines the methods of literary analysis with the interdisciplinary theories of food, culture, and identity. Keeling and Pollard explain that they were first interested in food in children’s literature as symbols or metaphors, but in Table Lands, they have complicated their understanding of these moments as important cultural work. The didactic nature of children’s literature makes the genre a unique window into processes of cultural and identity creation as children learn manners, morals, food taboos, and appropriate behavior through the rewards and punishments doled out to fictional characters.

Arranged roughly chronologically, the chapters explore food as a cultural signifier in familiar texts for children like Winnie the Pooh, Peter Rabbit, and Little House on the Prairie, along with some less canonical texts like 19th century cookbooks for children and Alice Waters’ books about her daughter Fanny. They range from the edgy YA series of Weetzie Bat novels to Maurice Sendak’s picture book In the Night Kitchen and the hit animated Disney-Pixar film Ratatouille. The book also attempts to represent the diversity of children’s literature in the US. The authors argue that Louise Erdrich’s Birchbark novels actively write against The Little House books which devalue, misunderstand, and erase indigenous culture to offer a counternarrative of the American West focused on Native American experiences of land stewardship and relationships to food. Similarly, the final chapter devoted to Thanhha Lai’s Inside Out and Back Again argues that Lai is writing against the representation of the refugee experience written by non-Vietnamese authors for non-Vietnamese audiences, revising and refuting what they call the “gratitude narrative” expected of refugees. Throughout Table Lands, Keeling and Pollard contextualize literary characters’ experiences with food into relevant literature on how food shapes the practice and performance of identity in everyday life.

Kara Keeling and Scott Pollard are Professors of English at Christopher Newport University. Kara is Director of the Childhood Studies Minor and teaches courses on Children’s and Young Adult literature. Scott teaches courses in World Literature and Food in Literature. Together they have authored a number of articles on the subject and edited the 2011 essay collection Critical Approaches to Food in Children’s Literature from Routledge.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Emily Pawley, "The Nature of the Future: Agriculture, Science, and Capitalism in the Antebellum North" (U Chicago Press, 2020)

Tue, 11 Aug 2020 08:00:00 -0000

The nostalgic mist surrounding farms can make it hard to write their history, encrusting them with stereotypical rural virtues and unrealistically separating them from markets, capitalism, and urban influences. The Nature of the Future: Agriculture, Science, and Capitalism in the Antebellum North (University Of Chicago Press) aims to remake this staid vision.

Emily Pawley examines a place and period of enormous agricultural vitality—antebellum New York State—and follows thousands of “improving agriculturists,” part of the largest, most diverse, and most active scientific community in nineteenth-century America. Pawley shows that these improvers practiced a kind of science hard for contemporary readers to recognize, in which profit was not only a goal but also the underlying purpose of the natural world.

Far from producing a more rational vision of nature, northern farmers practiced a form of science where conflicting visions of the future landscape appeared and evaporated in quick succession. Drawing from environmental history, U.S. history, and the history of science, and extensively mining a wealth of antebellum agricultural publications, The Nature of the Future uncovers the rich loam hiding beneath ostensibly infertile scholarly terrain, revealing a surprising area of agricultural experimentation that transformed American landscapes and American ideas of expertise, success, and exploitation.

New Books Network listeners can purchase The Nature of the Future for 25% off using the coupon code PAWLEY here.

Emily Pawley is Associate Professor of History at Dickinson College. Twitter.

Brian Hamilton is a Ph.D. candidate at the University of Wisconsin–Madison where he is researching African American environmental history. He lives in Western Massachusetts and teaches at Deerfield Academy. Twitter. Website.

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Emily Wallace, "Road Sides: An Illustrated Companion to Dining and Driving in the American South" (U Texas Press, 2019)

Fri, 24 Jul 2020 08:00:00 -0000

In this this interview, Carrie Tippen talks with Emily Wallace, author and illustrator of the new book Road Sides: An Illustrated Companion to Dining and Driving in the American South (University of Texas Press, 2019).

Road Sides pays homage to popular travel guides with its short chapters, one for each letter of the alphabet containing a brief contextualizing essay followed by a feature of a specific location, business, or product. “A” is for Architecture, a tribute to buildings in the shape of foods one might find on the highway; “B” is for Billboards, their ubiquity and creativity and sometimes, as in the case of the “South of the Border” billboards, racial insensitivity.

Road Sides is clearly aimed at a general audience of readers with its journalistic style of participant observation and whimsical illustrations, but Wallace makes use of her folklore training and scholarly connections in both the historical contextualizing of automobile culture and the critical lens with which she points out the good, the bad, and the ugly of Southern history and practice.

While Road Sides is certainly a celebration of Southern foodways, it is not without criticism. A thread runs throughout the book that there is not a single story of Southern road travel. Wallace is careful to remind readers that before the civil rights era, there are two very distinct experiences for black and white Southerners, and after the ostensible end of racial segregation in public spaces, a third story emerges that changes the experience for all travelers.

Wallace addresses these disparate narratives most directly in “D” for Directions, focusing on the Negro Motorist Green-Book that ran counter to the Official Automobile Blue Book for white travelers, and in V for Vacancy, about the black-owned hotels that catered to black travelers.

Similarly, in a chapter about the crossroads general store, Wallace reminds readers that Emmett Till was murdered after an encounter with white people in such a store. What emerges from this wide-ranging investigation is an story of innovation, both technological and entrepreneurial, about the creative minds who came up with a new product or process or marketing strategy to adapt to a world that is changed irrevocably by car travel.

Emily Wallace is a writer and illustrator with a masters in folklore who serves as art director & deputy editor of Southern Cultures Quarterly at UNC-Chapel Hill, and has written and illustrated work for other publications including The Washington Post, Southern Living, The Oxford American, and GOOD. In 2015, Wallace was nominated for a James Beard Award in humor writing.

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Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)

Wed, 15 Jul 2020 08:00:00 -0000

Elizabeth A. Williams is professor emerita of history at Oklahoma State University.

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Virgie Tovar, "You Have the Right to Remain Fat" (Feminist Press, 2018)

Wed, 15 Jul 2020 08:00:00 -0000

Growing up as a fat girl, Virgie Tovar believed that her body was something to be fixed. But after two decades of dieting and constant guilt, she was over it―and gave herself the freedom to trust her own body again. Ever since, she’s been helping others to do the same.

Tovar is hungry for a world where bodies are valued equally, food is free from moral judgment, and you can jiggle through life with respect. In concise and candid language, You Have the Right to Remain Fat (Feminist Press, 2018) delves into unlearning fatphobia, dismantling sexist notions of fashion, and how to reject diet culture’s greatest lie: that fat people need to wait before beginning their best lives.

Virgie Tovar is an author, activist and one of the nation's leading experts and lecturers on fat discrimination and body image. She is the founder of Babecamp, started the hashtag campaign #LoseHateNotWeight, and edited the groundbreaking anthology Hot & Heavy: Fierce Fat Girls on Life, Love and Fashion (Seal Press 2012). Virgie has been featured by the New York Times, MTV, Al Jazeera, NPR, the San Francisco Chronicle, the Huffington Post, Cosmopolitan, and BUST.

Dr. Christina Gessler’s background is in women’s history, anthropology and literature. She works as a historian and photographer. In seeking the extraordinary in the ordinary, Gessler writes the histories of largely unknown women, and takes many, many photos in nature.

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Kregg Hetherington, "The Government of Beans: Regulating Life in the Age of Monocrops" (Duke UP, 2020)

Tue, 14 Jul 2020 08:00:00 -0000

By the time Bolivian President Evo Morales was deposed in December 2019, it had become increasingly clear that Latin America’s Pink Tide – the wave of left-leaning, anti-poverty governments which took hold of the region in the mid-2000s – was fast receding.

Many have attempted to explain the rise and fall of that extraordinary historical movement, but few have done it with the historical depth, ethnographic subtlety, and theoretical capaciousness of Concordia University-based anthropologist Kregg Hetherington, whose new book, The Government of Beans: Regulating Life in the Age of Monocrops (Duke University Press, 2020) dives not only into the fate of Paraguay’s Pink Tide regime but also the global soy industry, agricultural politics, economic inequality, expert knowledge, and the impossibility of regulatory paths out of economic and ecological crises.

Written in clear, engaging prose, this book weaves fresh insights on bureaucracy and biopolitics into stories about how soy governs and is governed in rural Paraguay. This book will be an essential read for all interested in Latin America, state power, neoliberal agriculture, anthropology in the Anthropocene, and the pressing question of how conflicts over mundane, everyday forms of violence undergird eventful horrors such as massacres, regime changes, and the unmaking of people’s power.

Aparna Gopalan is a Ph.D. Candidate in Social Anthropology at Harvard University studying the reproduction of inequality through development projects in rural western India.

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Hanna Garth, "Food In Cuba: The Pursuit of a Decent Meal" (Stanford UP, 2020)

Thu, 09 Jul 2020 08:00:00 -0000

In Food In Cuba: The Pursuit of a Decent Meal (Stanford University Press, 2020), Hanna Garth examines the processes of acquiring food and preparing meals in the midst of food shortages.

Garth draws our attention to the social, cultural, and historical factors Cuban’s draw upon to define an appropriate or decent meal and the struggle they undergo to produce a decent meal. Often, studies of food security overlook the process of acquiring food, which Garth demonstrates as a critical locus for understanding food access.

Garth focuses on a variety of households, families, and individuals in Santiago, Cuba at different class levels and household compositions in order to show the gendered, racial, economic, social, and moral dimensions of how Cubans navigate their food landscapes and attempt to create culturally appropriate meals.

In so doing, she argues for the centrality of how local people determine their food system to be adequate. The book would be of interest to the areas of anthropology, particularly medical anthropology, food studies, Latin American Studies, Cuban studies, and studies of socialism and post-socialism.

Hanna Garth is an Assistant Professor in the Department of Anthropology at The University of California, San Diego.

Reighan Gillam is an Assistant Professor in the Department of Anthropology at the University of Southern California.

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Kennan Ferguson, "Cookbooks Politics" (U Penn Press, 2020)

Wed, 01 Jul 2020 08:00:00 -0000

Many of us have stacks of cookbooks on our shelves, which we look through for ideas and inspiration, or to transport us to distant places with different foods, smells, experiences, and sometimes memories of our visits. Kennan Ferguson, Professor of Political Science at the University of Wisconsin-Milwaukee, argues that there is more going on in those cookbooks than just recipes. In fact, Cookbooks Politics (University of Pennsylvania Press, 2020) traces a variety of politics through a myriad of different kinds of cookbooks. Ferguson came to this project in an effort to try to understand where politics interacts with our everyday experiences. Cooking and seeking out recipes to guide our cooking is a very common experience that many of us pursue. At the same time, the compilation of recipes into a book—published with glossy photos, or copied and stapled in a church basement—creates a space where there is inclusion and exclusion.

Ferguson explores these dynamics in Cookbook Politics, coming to see how the culture and mores of a community are communicated through the cookbook as text. Some of the earlier American cookbooks not only provided recipes, but also went so far as to instruct women on how to manage their servants, thus also highlighting economic and class dimensions embedded in the conveying of cooking instruction and domestic management. Other cookbooks convey a sense of the nation-state and can serve, in unexpected ways, as a form of international relations and diplomacy. The most famous example of this is Julia Child, and how she served in an unofficial capacity as an American diplomat in bringing French cuisine and experiences to the United States. Ferguson devotes a chapter to examining the way that Child was able to shape the American imaginary of France in the post-war period, and how her cookbook also brings with it a discussion of Parisian manners and French disposition, while also noting that this relationship was interestingly one-sided, since Julia Child is not much known outside of the United States.

Ferguson also focuses attention on how we read and use cookbooks, not just in what they convey to us about nations, or regions, manners, or class, social position, and domesticity. Cookbook Politics asks us to consider what we do with our recipes, what we choose to omit, cross-out, or add in, and in so doing, we change the text, making it essentially a democratic text and format, where the person who engages the recipe may also alter it. This is distinct from how we engage more traditional texts in political theory, which we may confront and argue with, but which we don’t usually alter to our liking the way we do with a recipe. Ferguson’s Cookbook Politics examines and analyzes the democratic dimensions of cookbooks, while also teaching us how we might read cookbooks to best grasp contextual politics, urging us to pay attention to what is being communicated in unexpected and often under-explored political theory texts.

Lilly J. Goren is professor of political science at Carroll University in Waukesha, WI. She is co-editor of the award winning book, Women and the White House: Gender, Popular Culture, and Presidential Politics (University Press of Kentucky, 2012), as well as co-editor of Mad Men and Politics: Nostalgia and the Remaking of Modern America (Bloomsbury Academic, 2015).

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Candi K. Cann, "Dying to Eat: Cross Cultural Perspectives on Food, Death and the Afterlife" (UP of Kentucky, 2018)

Wed, 01 Jul 2020 08:00:00 -0000

In this this interview, Carrie Tippen talks with Candi K. Cann, editor of the new collection, Dying to Eat: Cross Cultural Perspectives on Food, Death and the Afterlife (University Press of Kentucky).

Dying to Eat is an interdisciplinary collection of essays that examine the role of food in rituals surrounding death and dying from around the globe.

Cann, who identifies herself as a death studies scholar, divides the collection into two ways of using food in death rituals: “Dining With the Dead” and “Eating After: Food and Drink in Bereavement and Remembrance.” The first essays examine rituals where food is offered to the deceased or to ancestors, while the second half focuses on sharing food between the bereaved or preparing food for mourners.

This division extends from a understanding that some cultures “care for” the dead while others “remember” the dead. To care for the dead in this way may include offering food and drink, allowing the living and the deceased to maintain “an active and participatory relationship” (4).

These essays describe the symbolism of food in Chinese funerary rites and ancestral worship, Korean memorial festivities that negotiate between Catholic and Buddhist traditions, and the role of sugar and alcohol in holidays commemorating the dead in China, Mexico, and the US. Conversely, remembering the dead is “a renegotiation of life without the deceased;” these food rituals may be more focused on repairing the social fabric in the community of the living (4).

These chapters describe meals after funeral rites including communal meals in the US South, traditions of mourning in Judaism, expensive displays of national and class identities in Moroccan Muslim families, the community function of funeral meals in Tswana and Zulu peoples in South Africa, and the role of alcohol in a short-lived secret society in 1880s Chicago. The diversity of the collection provides an excellent introduction to the topic.

Dr. Candi K. Cann is Associate Professor of Religion at Baylor University.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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D. Conley and J. Eckstein, "Cookery: Food Rhetorics and Social Production" (U Alabama Press, 2020)

Tue, 30 Jun 2020 08:00:00 -0000

On this episode of the New Books Network, Dr. Lee Pierce (s/t) interviews editors Donovan Conley and Justin Eckstein about their new book Cookery: Food Rhetorics and Social Production (University of Alabama Press, 2020), which explores the rhetoric of contemporary food production and consumption with a focus on social boundaries.

Cookery explores how food mediates both rhetorical influence and material life through the overlapping concepts of invention and production. The essays in this volume probe the many ways that food informs contemporary social life through its mediation of bodies—human and extra-human alike.

Each chapter explores food’s persuasive nature through a unique prism that includes intoxication, dirt, “food porn,” strange foods, and political “invisibility.” Each case offers new insights about the relations between rhetorical influence and embodied practice through food.

As a whole, Cookery articulates new ways of viewing food’s powers of persuasion, as well as the inherent role of persuasion in agricultural production

Donovan Conley is Berman Chair in Language and Thought and associate professor of communication studies at the University of Nevada, Las Vegas.

Justin Eckstein is assistant professor and director of forensics in the communication department at Pacific Lutheran University.

We hope you enjoyed listening as much as we enjoyed chatting about this fascinating book. Connect with your host, Lee Pierce, on Twitter, Instagram, and Facebook for interview previews, the best book selfies, and new episode alerts.

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Kathryn M. De Luna, "Collecting Food, Collecting People: Subsistence and Society in Central Africa" (Yale UP, 2016)

Thu, 04 Jun 2020 08:00:00 -0000

In Collecting Food, Collecting People: Subsistence and Society in Central Africa (Yale University Press, 2016), Kathryn M. De Luna documents the evolving meanings borne in the collection of wild foods for an agricultural people in south central Africa around the turn of the first millennium. It is a history of everyday life that bears great insight into how people adapt meaning from different aspects of life to create new forms of social organization. Specifically, her study helps explain how expertise in hunting and gathering became a basis for social status in a decentralized society. In doing so, her study upends long-standing Enlightenment notions about the evolutionary role of agricultural surplus as a driver of social complexity. De Luna is the Provost’s Distinguished Associate Professor at Georgetown University.

Paul Bjerk is an associate professor of African History at Texas Tech University, and the author of Building a Peaceful Nation: Julius Nyerere and the Establishment of Sovereignty in Tanzania, 1960-1964 (Rochester University Press, 2015)

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James C. Scott, "Against the Grain: A Deep History of the Earliest States" (Yale UP, 2017)

Wed, 03 Jun 2020 08:00:00 -0000

We are schooled to believe that states formed more or less synchronously with settlement and agriculture. In Against the Grain: A Deep History of the Earliest States (Yale University Press, 2017), James C. Scott asks us to question this belief. The evidence, he says, is simply not on the side of states. Stratified, taxing, walled towns did not inevitably appear in the wake of crop domestication and sedentary settlement. Only around 3100 BCE, some four millennia after the earliest farming and settling down, did they begin making their presence felt. What happened in these four millennia is the subject of this book: a deep history by “a card-carrying political scientist and an anthropologist and environmentalist by courtesy”, which aims to put the earliest states in their place.

James Scott joins us for the fourth episode of New Books in Interpretive Political and Social Science to talk about state fragility and state persistence from Mesopotamia to Southeast Asia, the politics of cereal crops, domestication and reproduction, why it was once good to be a barbarian, the art of provocation, the views of critics, and, human and animal species relations and zoonoses in our epidemiological past and pandemic present.

To download or stream episodes in this series please subscribe to our host channel: New Books in Political Science.

Nick Cheesman is a fellow in the Department of Political and Social Change, Australian National University, and a committee member of the Interpretive Methodologies and Methods group. He co-hosts the New Books in Southeast Asian Studies channel.

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Brian Greene, "Until the End of Time: Mind, Matter, and Our Search for Meaning in an Evolving Universe" (Random House, 2020)

Tue, 02 Jun 2020 08:00:00 -0000

Brian Greene is a Professor of Mathematics and Physics at Columbia University in the City of New York, where he is the Director of the Institute for Strings, Cosmology, and Astroparticle Physics, and co-founder and chair of the World Science Festival. He is well known for his TV mini-series about string theory and the nature of reality, including the Elegant Universe, which tied in with his best-selling 2000 book of the same name. In this episode, we talk about his latest popular book Until the End of Time: Mind, Matter, and Our Search for Meaning in an Evolving Universe (Random House, 2020)

Until the End of Time gives the reader a theory of everything, both in the sense of a “state of the academic union”, covering cosmology and evolution, consciousness and computation, and art and religion, and in the sense of showing us a way to apprehend the often existentially challenging subject matter. Greene uses evocative autobiographical vignettes in the book to personalize his famously lucid and accessible explanations, and we discuss these episodes further in the interview. Greene also reiterates his arguments for embedding a form of spiritual reverie within the multiple naturalistic descriptions of reality that different areas of human knowledge have so far produced.

John Weston is a University Teacher of English in the Language Centre at Aalto University, Finland. His research focuses on academic communication. He can be reached at john.weston@aalto.fi and @johnwphd.

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Katarzyna J. Cwiertka, "Branding Japan’s Food: From Meibutsu to Washoku" (U Hawaii Press, 2020)

Fri, 29 May 2020 08:00:00 -0000

Katarzyna J. Cwiertka and Yasuhara Miho’s Branding Japan’s Food: From Meibutsu to Washoku (University of Hawaii Press, 2020) explores historical and contemporary practices of place branding through food in Japan. The book’s narrative centers on the event that precipitated its writing, namely, the 2013 addition of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

The authors argue that the definition of washoku in the UNESCO nomination is part of a longer history of manipulative place branding in Japan that has its roots in the premodern period. Contemporary Japan’s penchant for and success at gastrodiplomacy is well known, but Cwiertka and Yasuhara place this national-level soft-power branding strategy within a centuries-long history of business practices that fabricated connections between products (many of them food products) and locations. Those stories are told through the book’s other two protagonists, meibutsu (famous products associated with a particular region) and omiyage (travel souvenirs), many of which are edible these days. Meibutsu and omiyage are central to the travel experience in contemporary Japan, and many of the fictional narratives associated with various edible souvenirs have become part of the national collective memory. Branding Japan’s Food is in part a warning about how quickly and effectively these branding strategies, especially when associated with the pleasures of food and travel and national pride, can overwhelm historical realities. This, Cwiertka and Yasuhara argue, is not just a pedantic matter for academics, but a question about the value of culture and heritage.

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E. Engelhardt and L. Smith, "The Food We Eat, the Stories We Tell: Contemporary Appalachian Table" (Ohio UP, 2019)

Mon, 25 May 2020 08:00:00 -0000

In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables (Ohio University Press, 2019), also edited by Lora Smith and published by Ohio University Press. We are also joined by Courtney Balestier who is a contributor to the collection.

Though the collection is diverse in genre – including academic essays alongside poetry, memoir, and illustration – the contents are united around challenging and complicating a notion of a single Appalachia. The editors and many of the contributors are connected to the Appalachian Food Summit, a symposium of foodways scholars, professionals, and enthusiasts who meet for dinners, dialogues, and annual conferences. Engelhardt describes the popular and scholarly attention to Appalachian stereotypes as “a dead end conversation” that the collection tries to avoid and undo by highlighting the creativity and diversity of the region, its people, and its food. As Engelhardt explains in the introduction, the collection’s eclectic mix of genres, topics, and contributors reflects the complexities of the contemporary region by generating cognitive dissonance through the structure of the book.

The collection features the voices of people living in and out of the region from a wide variety of experiences and ethnicities, Like many of the contributors in the collection, Balestier describes her own path toward Appalachian identity through living outside the region. Her essay on the “Hillbilly Highway” and the Kentucky social club of Detroit asks if perhaps a coherent Appalachian identity is most meaningful to people who have left the geographic region of the mountains. The topics of the essays run the gamut from the idealized and organic home-canned chow-chow to the mass produced and capitalized Banquet frozen fried chicken and factory-packed pickle spears. Many of the objects that come to represent Appalachia are a compromise, a negotiation between the local and the global: repurposed Cool Whip containers of leftovers, a mass-marketed cookbook with a life story inside, Blue Ridge tacos and kimchi in soup beans, a store-bought dinner that approximates home-made just closely enough to keep a family’s matriarch as the cultural heart of the family. Engelhardt explains in the interview that these stories are not intended to be a definitive representation of Appalachia; rather, she hopes they will be an invitation to a conversation about the relationships of people to place.

Elizabeth Engelhardt is John Shelton Reed Distinguished Professor of Southern Studies in the department of American studies at the University of North Carolina, Chapel Hill. .

Lora Smith directs the Appalachian Impact Fund, a social impact investment fund focused on economic transition and opportunity in Eastern Kentucky.

Courtney Balestier is a writer whose work focuses on the intersection of place and identity, particularly in her native Appalachia.

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Louis A. Pérez, "Rice in the Time of Sugar: The Political Economy of Food in Cuba" (UNC Press, 2019)

Tue, 19 May 2020 08:00:00 -0000

In his book, Rice in the Time of Sugar: The Political Economy of Food in Cuba (UNC Press, 2019), Louis A. Pérez, Jr. explores how Cuba’s dependency on the sugar economy also made the island’s population dependent on food imports like rice. Despite efforts to diversify agricultural production and produce rice domestically, U.S. rice producers consistently resisted Cuban efforts to rid them of a primary market for American rice throughout the twentieth century. Struggles over rice production and consumption, Pérez argues, were a previously ignored but important factor in explaining Batista’s inability to rule in the 1950s. The Cuban revolutionaries also promoted self-sufficiency but were unable to produce a critical food staple like rice. To this day, Cuba continues to import rice, but mostly from Asia, because of the U.S. embargo. Yet Pérez notes, however, that U.S. rice interests still stake out Cuba and wait to pour their products into the Cuban market.

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Witold Szabłowski, "How to Feed a Dictator" (Penguin, 2020)

Thu, 07 May 2020 08:00:00 -0000

If you’re a despot, there are two people you can’t lie to, your doctor and your chef. This is one of the nuggets explained to me by Witold Szabłowski, author of How to Feed a Dictator: Saddam Hussein, Idi Amin, Enver Hoxha, Fidel Castro, and Pol Pot Through the Eyes of Their Cooks (Penguin, 2020), translated from the Polish by Antonia Lloyd-Jones.

The author, a tireless journalist, used his skills at getting people to talk and his knowledge of cooking to convince those who served some of the 20th century's most infamous tyrants to open up about the men who employed them, what they ate, and what food can tell you about power. An enlightening, terrifying and deliciously informative read. Since I co-authored a book about Donald Trump, we had some things to discuss about cheeseburgers and fries as well.

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Mythri Jegathesan, "Tea and Solidarity: Tamil Women and Work in Postwar Sri Lanka" (U Washington Press, 2019)

Tue, 05 May 2020 08:00:00 -0000

In recent years, commodity chain analysis – the scholarly effort to piece together the production and consumption ends of various commodities – has really taken off. For goods ranging from cotton to coffee & tobacco to tea, scholars have brought cultivators and laborers into the same frame as factory workers, retailers, taste-makers, and consumers. At first glance, Mythri Jegathesan’s new book Tea & Solidarity: Tamil Women & Work in Postwar Sri Lanka (University of Washington Press, 2019) appears like yet another contribution to a burgeoning literature on the politics of tea’s supply chain.

But the book, in fact, is so much more. Based on the author’s rich fieldwork conducted amongst Hill Country Tamil women living on tea plantations, the book uses feminist and decolonial methods to tell the long story of marginalization and struggle in a war-torn Sri Lanka. Hill Country Tamil women trace their descent from indentured coolies brought to Ceylon from southern India; as such, their stories have long been narrated largely as stories of victimization, of structural violence, landlessness, and dispossession. Challenging these conventional narratives, this book aims to recenter Tamil women’s long struggle for dignity on and off tea plantations by paying attention to the aspirations and labors with which they demand recognition for their work, make homes in the wake of dispossession, and desire better futures than those currently on offer. With clear, heartfelt prose, methodological imaginativeness, and careful attention to intersecting axes of power and distinction, this book not only makes essential contributions to the fields of anthropology and gender studies but also to scholars interested in South Asia, decoloniality, and ethical research methods.

Aparna Gopalan is a Ph.D. Candidate in Social Anthropology at Harvard University studying the reproduction of inequality through development projects in rural western India.

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Leslie M. Harris, "Slavery and the University: Histories and Legacies" (U Georgia Press, 2019)

Tue, 28 Apr 2020 08:00:00 -0000

Slavery and the University: Histories and Legacies (University of Georgia Press, 2019), edited by Leslie M. Harris, James T. Campbell, and Alfred L. Brophy, is the first edited collection of scholarly essays devoted solely to the histories and legacies of this subject on North American campuses and in their Atlantic contexts. Gathering together contributions from scholars, activists, and administrators, the volume combines two broad bodies of work: (1) historically based interdisciplinary research on the presence of slavery at higher education institutions in terms of the development of proslavery and antislavery thought and the use of slave labor; and (2) analysis on the ways in which the legacies of slavery in institutions of higher education continued in the post–Civil War era to the present day.

The collection features broadly themed essays on issues of religion, economy, and the regional slave trade of the Caribbean. It also includes case studies of slavery’s influence on specific institutions, such as Princeton University, Harvard University, Oberlin College, Emory University, and the University of Alabama. Though the roots of Slavery and the University stem from a 2011 conference at Emory University, the collection extends outward to incorporate recent findings. As such, it offers a roadmap to one of the most exciting developments in the field of U.S. slavery studies and to ways of thinking about racial diversity in the history and current practices of higher education.

Today I spoke with Leslie Harris about the book. Dr. Harris is a professor of history at Northwestern University. She is the coeditor, with Ira Berlin, of Slavery in New York and the coeditor, with Daina Ramey Berry, of Slavery and Freedom in Savannah (Georgia).

Adam McNeil is a History PhD student at Rutgers University-New Brunswick.

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Phoebe Lickwar and Roxi Thoren, "Farmscape: The Design of Productive Landscapes" (Routledge, 2020)

Tue, 21 Apr 2020 08:00:00 -0000

Phoebe Lickwar and Roxi Thoren's book Farmscape: The Design of Productive Landscapes (Routledge, 2020) situates agriculture as a design practice, using a wide range of international case studies and analytical essays to propose lessons for contemporary landscape architects who are interested in integrating agriculture into their designs. Agricultural processes, technologies, and cycles have long shaped landscape architectural projects, from the ornamented farm of the eighteenth century, to contemporary projects that integrate agriculture and ecological restoration. The book describes the history of agriculture within landscape architecture and reveals the diversity of current design practices that use the rhythms and forms of agriculture to create productive farms that are also sites of beauty, community, ecological conservation, remediation, and pleasure. Highly illustrated in full colour, this book provides essential context, resources, and best practice examples of rural and periurban designed sites for professionals and students alike.

Phoebe Lickwar is an Associate Professor in Landscape Architecture at The University of Texas at Austin. She is founding principal of Forge Landscape Architecture, an award-winning critical design practice based in Austin.

Roxi Thoren is an Associate Professor of Architecture and Landscape Architecture at the University of Oregon. She studies the integration of second nature, productive landscapes, in landscape architectural design through research and design projects around agriculture, forestry, and power.

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David Lebovitz, "Drinking French" (Ten Speed Press, 2020)

Tue, 14 Apr 2020 08:00:00 -0000

Few experiences can top sitting in a Parisian cafe and watching the world go by, a glass of something at your elbow. But if you've ever gone inside the cafe and confronted the battalion of beautiful bottles behind the bar, you may have come to the reluctant conclusion that there is a whole world of French beverages beyond wine that you may never understand.

David Lebovitz to the rescue!

For decades, Lebovitz has guided readers of his many books and engaging website into the world of French cuisine and Parisian life with generosity and eloquence. In his latest book, Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes (Ten Speed Press, 2020), Lebovitz takes us behind the classic zinc bar and explains what goes on there, from early morning coffee to late-night liqueurs. Drinking French unravels the mystery behind the jewel-tones of Pastis, Chartreuse, Vermouth, and Creme de Cassis, the addictive botanical notes of Lillet and Dubonnet, and the emerging craft beer scene in France.

With his signature aimable storytelling, Lebovitz crisscrosses France in search of distillers, infusers, and mixologists and into the annals of France's history to ferret out the fascinating social history of aperitifs and liqueurs. And then there are the recipes: Lebovitz offers his own interpretation of mixed drinks adapted to home preparation, as well as easily-prepared snacks to accompany them. Each of the 160 recipes reminds his loyal readers that Lebovitz’s quest to create something that is more than the sum of its parts serves him—and us -- very well. A thorough read of Drinking French will not only teach you French cafe and bar etiquette, but it will also entice you to dust off your grandmother's cocktail shaker and some of those ancient bottles lurking at the back of your cupboard and mix up a potent concoction to take you from afternoon to evening in one smooth sip. There can surely be no better guide to this brave new beverage world than David Lebovitz.

David Lebovitz is an American chef and writer who lives in Paris. He is the recipient of Saveur's first-ever Blog of the Decade Award in 2019. He is the author of nine books, including My Paris Kitchen, Ready for Dessert, and L'Appart. He writes about food and life on davidlebovitz.com.

Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History.

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Conor Picken and Matthew Dischinger, "Southern Comforts: Drinking and the US South" (LSU Press, 2020)

Fri, 10 Apr 2020 08:00:00 -0000

In this this interview, Carrie Tippen talks with Conor Picken and Matthew Dischinger about their edited collection, Southern Comforts: Drinking and the US South from Louisiana State University Press’s Southern Literary Studies Series.

This collection of seventeen essays focuses on the mythologies and representations of alcohol production, distribution, and consumption (or rejection) in the literature and culture of the US South. Picken and Dischinger argue in the introduction that the relationship between the US South and alcohol has been overdetermined in popular imagination. The region is simultaneously known for its “dry” counties, temperance laws, and religious teetotalers as well as “harddrinking authors, bootleggers, moonshiners, and distillers, to name but a few.” Picken and Dischinger interrogate the assumption that alcohol consumption is a community-building activity, arguing that drinking together, like eating together, often obscures underlying and persistent inequalities of race, class, and gender. Representations of Southern drinking culture tend to reify rather than resist hegemonic power structures. The collection explores and deconstructs these contradictory stereotypes through analysis of literary, historical, and pop culture representations of drink and drinking. Essays focus on a variety of texts and subjects from female blues singers, male country musicians, and Mardi Gras cocktails to the works of Flannery O’Connor, Carson McCullers, William Faulkner, and John Kennedy Toole – among many other representations in literature and film.

Conor Picken is an Assistant Professor of English and the Faculty Director of the Compassio Learning Community at Bellarmine University. His teaching and research encompass 20th- and 21st-century American Literature, southern literature, modernism, and social change.

Matthew Dischinger is a Lecturer at Georgia State University. Matt works at the intersections of American Studies, Southern Studies, and Postcolonial Studies. His research explores contemporary U.S. Multi-Ethnic literatures, literary melancholia, and speculative aesthetics.

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Matt Cook, "Sleight of Mind: 75 Ingenious Paradoxes in Mathematics, Physics, and Philosophy" (MIT Press, 2020)

Mon, 30 Mar 2020 08:00:00 -0000

Paradox is a sophisticated kind of magic trick. A magician's purpose is to create the appearance of impossibility, to pull a rabbit from an empty hat. Yet paradox doesn't require tangibles, like rabbits or hats. Paradox works in the abstract, with words and concepts and symbols, to create the illusion of contradiction. There are no contradictions in reality, but there can appear to be. In Sleight of Mind: 75 Ingenious Paradoxes in Mathematics, Physics, and Philosophy (MIT Press, 2020), Matt Cook and a few collaborators dive deeply into more than 75 paradoxes in mathematics, physics, philosophy, and the social sciences. As each paradox is discussed and resolved, Cook helps readers discover the meaning of knowledge and the proper formation of concepts―and how reason can dispel the illusion of contradiction.

The journey begins with “a most ingenious paradox” from Gilbert and Sullivan's Pirates of Penzance. Readers will then travel from Ancient Greece to cutting-edge laboratories, encounter infinity and its different sizes, and discover mathematical impossibilities inherent in elections. They will tackle conundrums in probability, induction, geometry, and game theory; perform “supertasks”; build apparent perpetual motion machines; meet twins living in different millennia; explore the strange quantum world―and much more.

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Irina Georgescu, "Carpathia: Food from the Heart of Romania” (Interlink Books, 2020)

Fri, 27 Mar 2020 08:00:00 -0000

Romania is a land of crossroads: of empire, of geography, and culture, shaped by centuries of rule by the Greeks, Ottomans, and Hapsburgs. The dramatically different geographic regions of Romania include flat plains and soaring mountain peaks, as well as the Danube Delta. But wherever you go in this fascinating country, you find a passion for food and a celebration of tradition. Irina Georgescu's new book, Carpathia: Food from the Heart of Romania (Interlink Books, 2020), is a marvelous exploration of Romania's rich culinary heritage, inspired by her family's recipe collection and her recollections of the family's "all hands on deck" approach to cooking and eating.

Georgescu's family emerges as a critical ingredient in the delectable recipes the book serves up. From her colorful uncle who raised pigs for the annual nose-to-tail butchering each December to grandmothers who passed on regional methods, Georgescu's recipes are as redolent with memory and affection as they are with Romania's traditional flavors of paprika, aubergine, pork, and fresh herbs.

Culinary history in Romania is complex. For centuries the country was part of the sprawling Muslim Ottoman empire, which left a legacy of small appetizer plates with delectable spreads and succulant grilled meat. The post-Ottoman Habsburg rule introduced recipes from Austria, Saxony, and Germany: rib-sticking slow braises, comforting noodle and potato dishes, as well as spicy charcuterie, tangy pickles, and fermented preserves as well as sweet jams and jellies.

Carpathia is filled with recipes that run the gamut from simple spreads to complicated festive dishes. And for anyone with an adventurous streak looking to explore a new culture and cuisine, it offers a window into the fascinating traditions of Romania, emerging from decades of Communist rule to take its rightful place on the map of European culture and cuisine.

Discover more about Irina Georgescu at her website or by following her delectable photography on Instagram.

Jennifer Eremeeva is a freelance writer specializing in travel, food, lifestyle, history, and culture. She serves as the in-house travel writer for Alexander + Roberts and the food and travel columnist for The Moscow Times and is the author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow

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Karima Moyer-Nocchi, "The Eternal Table: A Cultural History of Food in Rome" (Rowman and Littlefield, 2019)

Thu, 19 Mar 2020 08:00:00 -0000

Karima Moyer-Nocchi is a professor of modern languages at the University of Siena and a lecturer for the Master in Culinary Studies program at the University of Rome, Tor Vergata. Her first book, Chewing the Fat – An Oral History of Italian Food from Fascism to Dolce Vita (Medea, 2015) explored the folklore and foodways of Italy in the twentieth century through the first-hand accounts of women who lived through the twenty-year fascist regime. Moyer-Nocchi’s new book, The Eternal Table: A Cultural History of Food in Rome (Rowman & Littlefield, 2019), covers the entirety of Roman (or romanesco) food history from pre-Roman times to the present day.

According to Moyer-Nocchi, the cucina romanesca is multi-layered from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. It is not a cuisine frozen in time, but a cuisine that’s as fluid and changeable as the city’s inhabitants. Indeed, human, plant, and animal migration is one of the recurring themes of this book that places food in a rich social history.

“Rome enthusiasts will revel in this well-researched retrospective of a dynamic, ever-evolving city” - Publisher’s Weekly

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Jennifer E. Gaddis, "The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools" (U California Press, 2019)

Fri, 06 Mar 2020 09:00:00 -0000

There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children?

Jennifer E. Gaddis' new book The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (University of California Press, 2019) aims to spark a progressive movement that will transform food in American schools, and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed. By providing a feminist history of the US National School Lunch Program, Gaddis recasts the humble school lunch as an important and often overlooked form of public care. Through vivid narration and moral heft, The Labor of Lunch offers a stirring call to action and a blueprint for school lunch reforms capable of delivering a healthier, more equitable, caring, and sustainable future.

In this interview, Dr. Gaddis first describes her experience conducting fieldwork in multiple public school cafeterias across the United States. Gaddis then reviews her book’s discussion of current state of school lunch and cafeteria work in American public schools, activism related to school lunch and cafeteria workers, the role of care and care work in the practice of serving school lunch, and how the structure of the National School Lunch Program magnifies and supports existing class and racial inequalities.

Jennifer E. Gaddis is an assistant professor of Civil Society and Community Studies at the University of Wisconsin-Madison. You can find her on Twitter @JenniferEGaddis.

Krystina Millar is a PhD student in the Department of Sociology at Indiana University. Her research interests include gender, sociology of the body, and sexuality. You can find her on Twitter at @KrystinaMillar.

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Justin Nystrom, "Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture" (U Georgia Press, 2018)

Thu, 05 Mar 2020 09:00:00 -0000

In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019.

Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by something vaguely defined as “Creole” which has “long robbed the city of the potential for a richer cultural self-image.” This view of New Orleans history and culture privileges the story of a minority of social elites, obscures the diversity of the city, and elides the existence and contributions of a great many groups, including Sicilian immigrants and their descendants. Nystrom complicates the received narratives of Sicilians in New Orleans, resisting the stereotypes that link all Italians with organized crime and instead revealing how Sicilians became an integral part of New Orleans culture and economy through their entrepreneurship, particularly in importing lemons, working on sugar plantations, selling oysters, establishing restaurants, popularizing spaghetti in America, manufacturing pasta, selling groceries, and defining New Orleans fine dining. Not merely the inventors of the famed muffuletta (which Nystrom reveals is the name for the bread, not the combination of fillings in the sandwich), Sicilians creatively use the food and food service industry to make an indelible mark on the city and the nation. Nystrom recovers a history of New Orleans through archival research and oral history interview that is becoming harder to see as the city changes. “If there’s a ghost of the city’s Sicilian past, it surely haunts the streets of the Lower French Quarter,” Nystrom writes. “Impressions of the immigrant century remain visible on the landscape if one knows where to look.”

Justin Nystrom is Distinguished Professor of History and Director of the Documentary and Oral History Studio at Loyola University of New Orleans. Dr. Nystrom has written extensively about the history of New Orleans and the South on topics ranging from the Civil War and Reconstruction, racial identity, labor history, foodways, and cultural history, including the 2015 New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom (Johns Hopkins Press, 2015). He also produces documentary films, including a feature length film titled This Haus of Memories (2012). You can follow Dr. Nystrom on Twitter @JustinNystrom.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica,Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Darra Goldstein, "Beyond the North Wind: Russia in Recipes and Lore" (Random House, 2020)

Wed, 04 Mar 2020 09:00:00 -0000

If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein's award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative The Georgian Feast, which introduced readers to the marvelous flavors of the Caucuses. Make room for Goldstein’s latest triumph: Beyond the North Wind: Russia in Recipes and Lore (Random House, 2020)

Not content to rest on her considerable laurels, Goldstein set out on a challenging but ultimately rewarding journey to discover the "quintessential flavors of Russia." Braving the extreme cold of Russia's Arctic, Goldstein journeyed to a part of Russia where ancient methods are still being employed to produce flavors and dishes that fuse the traditional with the innovative.

With Goldstein's compelling signature style of combining history, culture, and food, Beyond the North Wind is both an engaging travelogue and an appetite-whetting cookery book, filled with new interpretations of classic Russian peasant food. Here are the hearty soups, stews, and braises, but also innovative fish dishes, creative desserts, and revamped pies and pastries. Discover the tangy sweetness of local berries, the crisp flavors of Arctic herbs, flavored salts, and the umami of whole grains. This is a cuisine close to the earth, shaped by long winters and short, intense growing seasons. Above all, this is a story of resilience: of the Russian people and their tenacious ability to survive and thrive in adversity, be it political, economic, or climatic, and their inimitable spirit that celebrates the here-and-now with hospitality and zeal.

Darra Goldstein is the author of Fire + Ice, which was nominated for a James Beard, IACP, and The Art of Eating awards. She is the founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Twitter, and Instagram.

Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History.

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Lana Dee Povitz, "Stirrings: How Activist New Yorkers Ignited a Movement for Food Justice" (UNC Press, 2019)

Tue, 03 Mar 2020 09:00:00 -0000

In the last three decades of the twentieth century, government cutbacks, stagnating wages, AIDS, and gentrification pushed ever more people into poverty, and hunger reached levels unseen since the Depression. In response, New Yorkers set the stage for a nationwide food justice movement. Whether organizing school lunch campaigns, establishing food co-ops, or lobbying city officials, citizen-activists made food a political issue, uniting communities across lines of difference. The charismatic, usually female leaders of these efforts were often products of earlier movements: American communism, civil rights activism, feminism, even Eastern mysticism. In Stirrings: How Activist New Yorkers Ignited a Movement for Food Justice (UNC Press, 2019), Lana Dee Povitz demonstrates how grassroots activism continued to thrive, even as it was transformed by unrelenting erosion of the country's already fragile social safety net.

Using dozens of new oral histories and archives, Povitz reveals the colorful characters who worked behind the scenes to build and sustain the movement, and illuminates how people worked together to overturn hierarchies rooted in class and race, reorienting the history of food activism as a community-based response to austerity. The first book-length history of food activism in a major American city, Stirrings highlights the emotional, intimate, and interpersonal aspects of social movement culture.

Byline

Faron Levesque is a public historian and PhD candidate currently based in Memphis, TN where they manage a community teaching kitchen for a food justice non-profit. Faron holds an MA in History and the Program in Gender and Women’s History (PGWH) from the University of Wisconsin-Madison and a certificate in the Public Humanities. Their research and teaching interests include the history of education, radical pedagogies, capitalism, food, and the Queer South.

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Emily E. LB. Twarog, "Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America" (Oxford UP, 2017)

Wed, 26 Feb 2020 09:00:00 -0000

The history of women's political involvement has focused heavily on electoral politics, but throughout the twentieth century women engaged in grassroots activism when they found it increasingly challenging to feed their families and balance their household ledgers. Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America (Oxford University Press, 2017) examines how working- and middle-class American housewives used their identity as housewives to protest the high cost of food. In doing so, housewives' relationships with the state evolved over the course of the century. Shifting the focus away from the workplace as a site of protest, Emily E. LB. Twarog looks to the homefront as a starting point for protest in the public sphere.

With a focus on food consumption rather than production, Twarog looks closely at the ways food--specifically meat--was used by women as a political tool. Engaging in domestic politics, housewives both challenged and embraced the social and economic order as they sought to craft a unique political voice and build a consumer movement focused on the home.

The book examines key moments when women used consumer actions to embrace their socially ascribed roles as housewives to demand economic stability for their families and communities. These include the Depression-era meat boycott of 1935, the consumer coalitions of the New Deal, and the wave of consumer protests between 1966 and 1973. Twarog introduces numerous labor and consumer activists and their organizations in both urban and suburban areas--Detroit, greater Chicago, Long Island, and Los Angeles.

Emily E. LB. Twarog is an Associate Professor in the School of Labor and Employment Relations, and Affiliate Faculty in the Gender in Global Perspectives Program and European Union Center at the University of Illinois, Urbana-Champaign.

Beth A. English is director of the Liechtenstein Institute’s Project on Gender in the Global Community at Princeton University. She also is a past president of the Southern Labor History Association.

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Phillipa Chong, “Inside the Critics’ Circle: Book Reviewing in Uncertain Times” (Princeton UP, 2020)

Tue, 25 Feb 2020 09:00:00 -0000

How does the world of book reviews work? In Inside the Critics’ Circle: Book Reviewing in Uncertain Times (Princeton University Press, 2020), Phillipa Chong, assistant professor in sociology at McMaster University, provides a unique sociological analysis of how critics confront the different types of uncertainty associated with their practice. The book explores how reviewers get matched to books, the ethics and etiquette of negative reviews and ‘punching up’, along with professional identities and the future of criticism. The book is packed with interview material, coupled with accessible and easy to follow theoretical interventions, creating a text that will be of interest to social sciences, humanities, and general readers alike.

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K. Linder et al., "Going Alt-Ac: A Guide to Alternative Academic Careers" (Stylus Publishing, 2020)

Thu, 30 Jan 2020 09:00:00 -0000

If you’re a grad student facing the ugly reality of finding a tenure-track job, you could easily be forgiven for thinking about a career change. However, if you’ve spent the last several years working on a PhD, or if you’re a faculty member whose career has basically consisted of higher ed, switching isn’t so easy. PhD holders are mostly trained to work as professors, and making easy connections to other careers is no mean feat. Because the people you know were generally trained to do the same sorts of things, an easy source of advice might not be there for you.

Thankfully, for anybody who wishes there was a guidebook that would just break all of this down, that book has now been written. Going Alt-Ac: A Guide to Alternative Academic Careers (Stylus Publishing, 2020) by Kathryn E. Linder, Kevin Kelly, and Thomas J. Tobin offers practical advice and step-by-step instructions on how to decide if you want to leave behind academia and how to start searching for a new career. If a lot of career advice is too vague or too ambiguous, this book corrects that by outlining not just how to figure out what you might want to do, but critically, how you might go about accomplishing that.

Zeb Larson is a recent graduate of The Ohio State University with a PhD in History. His research deals with the anti-apartheid movement in the United States. To suggest a recent title or to contact him, please send an e-mail to zeb.larson@gmail.com.

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J. L. Anderson, "Capitalist Pigs: Pigs, Pork, and Power in America" (West Virginia UP, 2019)

Tue, 21 Jan 2020 09:00:00 -0000

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between pork and the American South, Anderson describes how the centers of pork production and consumption have moved throughout American history in response to market changes, technological innovations, and transportation networks. The diet and housing of pigs has also evolved over time from seasonal free-range foraging in wooded areas (or even urban streets) to living in climate-controlled concrete pens and a non-seasonal diet. Similarly, Anderson describes how the place of pork in the hierarchy of edible meats changes over time. Colonial Americans largely adopted the English meat hierarchy of beef, mutton, and pork, with pork reserved for the working class and enslaved people. Though pork has replaced mutton in popularity, pork has always maintained its reputation as working people’s food. The later chapters of Capitalist Pigs argue that 20th-century Americans’ fear of fat resulted in a dramatic change in the body shape and biological make-up of the modern hog to invent a leaner “white meat.” Ironically, while the industry provided what it thought the market wanted, consumers didn’t change their pork eating habits that much, as the leaner pork was generally a much less desirable product. Trimming the fat from pork has led to the unexpected desirability of fattier cuts like bacon and pork belly in fine dining and the resurgence in “heritage breeds” of pigs with higher fat content. Anderson concludes by discouraging historians from interpreting the story of hogs in America as a success story of “transcending limits” in science, agriculture, and economics. “In short,” Anderson writes, “the success of pigs, pork, producers, and processors is not the whole story.”

Joe Anderson is Associate Dean of Research, Scholarship and Community Engagement and history professor at Mount Royal University in Calgary, Alberta, Canada. Dr. Anderson teaches a variety of courses from food and diet to the American Civil War and Reconstruction. Joe’s professional experience as a museum educator and administrator has led to a continuing interest in public history, and his recent projects have focused on the history of rural America, particularly as it relates to technology and the environment in the midcontinent. Joe is the past president of the Agricultural History Society and a member of the Historic Sites and Monuments Board of Canada.

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Hillary Reinsberg, "Zagat 2020 New York City Restaurants: Special 40th Anniversary Edition" (Zagat, 2019)

Mon, 06 Jan 2020 09:00:00 -0000

The red Zagat guide to restaurants was a fixture to a generation of New York diners before Google bought the brand and stopped publishing copies of the book. In time for the 40th Anniversary, new owners The Infatuation, and Editor in Chief Hillary Reinsberg released a new version and it is selling well and attracting renewed interest in the brand. Host Allen Salkin talks to Reinsberg about Zagat 2020 New York City Restaurants: Special 40th Anniversary Edition (Zagat, 2019) and asks Reinsberg if more cities will be receiving print guides and covers a lot of other topics in food and media.

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Maria Veri and Rita Liberti, "Gridiron Gourmet: Gender and Food at the Football Tailgate" (U Arkansas Press, 2019)

Fri, 03 Jan 2020 09:00:00 -0000

Today we are joined by Maria Veri, Associate Professor of Kinesiology at San Francisco State University, and Rita Liberti, Professor of Kinesiology at California State University, East Bay. Together they are the authors of Gridiron Gourmet: Gender and Food at the Football Tailgate (University of Arkansas Press, 2019), one of the most compelling books on sports studies to come out this year.

In our conversation, we discussed the origins of tailgating in the United States, the way that tailgate gender roles changed throughout the 20th century; the interplay between the gender of tailgaters, cooking technologies, and food ways of tailgating; and the future possibilities and current limitations of the tailgating community.

In Gridiron Gourmet, Liberti and Veri trace the long history of American tailgate practices and use that history to unpack tailgating in several sites across the contemporary USA. They base their study on a wide range of sources, including newspaper, cartoon, television shows, cookbooks, and ethnographic and observational research in locations as varied as the Bay Area, Buffalo, and Louisiana. They discover how the practices of tailgating shifted from one emphasizing feminine domesticity in the first half of the 20th century to the valorisation of hyper masculinity in the 1970s.

Their work is organized thematically with chapters on technology and spectacle; gender, class and cooking; race, gender, and class on the black top; and the creation of long-term tailgating communities. Considered together their research shows how tailgating provides men with “culinary cover” to enact traditionally female role such as cook and even nurturer in the shadow of the stadium. Innovative tailgaters further expand their roles through creative reconstruction of masculine identities, even as not all people are able to equally participate in the tailgate lots.

Gridiron Gourmet will appeal to scholars broadly interested in sports studies, American football, food studies, and cultural studies.

Keith Rathbone is a lecturer at Macquarie University in Sydney, Australia. He researches twentieth-century French social and cultural history. His manuscript, entitled A Nation in Play: Physical Culture, the State, and Society during France’s Dark Years, 1932-1948, examines physical education and sports in order to better understand civic life under the dual authoritarian systems of the German Occupation and the Vichy Regime. If you have a title to suggest for this podcast, please contact him at keith.rathbone@mq.edu.au.

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Joshua Specht, "Red Meat Republic: A Hoof-to-Table History of How Beef Changed America" (Princeton UP, 2019)

Mon, 30 Dec 2019 09:00:00 -0000

Why do Americans eat so much beef? In Red Meat Republic: A Hoof-to-Table History of How Beef Changed America (Princeton University Press, 2019), the historian Joshua Specht provides a history that shows how our diets and consumer choices remain rooted in nineteenth century enterprises. A century and half ago, he writes, the colonialism and appropriation of indigenous lands enabled the expansion of western ranch outfits. These corporate ranchers controlled loose commodity chains, until powerful corporate meat packers in Chicago seized the economic order through the tools of modern capitalism (scientific management, standardization, labor suppression). These capitalists expanded the supply chains to far-flung consumers in New York and around the globe. But as meat became a staple of the American diet, and measure of progress, consumers cared more about the price and taste than the violence to people, animals, and environment behind the scenes. “America made modern beef” Specht writes, “at the same time that beef made America modern.”

Ryan Driskell Tate is a Ph.D. candidate in American history at Rutgers University. He is completing a book on fossil-fuels and energy development in the American West. He teaches courses on modern US history, environmental history, and histories of labor and capitalism. @rydriskelltate

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A. R. Ruis, "Learning to Eat: The Origins of School Lunch in the United States" (Rutgers UP, 2017)

Tue, 10 Dec 2019 09:00:00 -0000

In this this interview, Dr. Carrie Tippen talks with A.R. Ruis about the 2017 book Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States – published in 2017 by Rutgers University Press. Ruis narrates the development of school lunch programs from the late 19th century to the present, describing the evolution from locally organized charitable initiatives into the federally funded and managed programs that we know today. While school lunches seem almost inseparable from the American public school experience, Ruis explains that it was not clear in the 19th century whether schools had the ethical obligation or even the legal right to provide food. Ruis argues that the decision to supply lunches for students extends from constitutive moments in history when schools became a site for distributing health and wellness services of many kinds.

Through case studies of Chicago, New York, and rural schools in the Midwest, Ruis demonstrates that while most schools followed a similar path to establishing lunch programs – starting with lunches provided by a private, charitable group and eventually being taken under school board control – the results varied greatly based on the challenges of the particular area and the philosophy of the school board. Through an extended discussion of the National School Lunch Act of 1946, Ruis describes a key tension still at work in school lunch debates today; that is, whether school lunch is a program for providing nutrition to children or providing a predictable market for surplus agricultural commodities. Ruis concludes, “History suggests that without development of a system that integrates eating and learning, that values skilled labor and community involvement, and that privileges children’s health over agricultural protection, malnourishment will continue to be ‘our greatest producer of ill health.’”

A. R. Ruis is a historian of medicine and a learning scientist at the University of Wisconsin, Madison. You can find him on Twitter at @AndrewRuis.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Alberto Cairo, "How Charts Lie: Getting Smarter about Visual Information" (Norton, 2019)

Tue, 03 Dec 2019 09:00:00 -0000

We’ve all heard that a picture is worth a thousand words, but what if we don’t understand what we’re looking at? Social media has made charts, infographics, and diagrams ubiquitous―and easier to share than ever. We associate charts with science and reason; the flashy visuals are both appealing and persuasive. Pie charts, maps, bar and line graphs, and scatter plots (to name a few) can better inform us, revealing patterns and trends hidden behind the numbers we encounter in our lives. In short, good charts make us smarter―if we know how to read them.

However, they can also lead us astray. Charts lie in a variety of ways―displaying incomplete or inaccurate data, suggesting misleading patterns, and concealing uncertainty―or are frequently misunderstood, such as the confusing cone of uncertainty maps shown on TV every hurricane season. To make matters worse, many of us are ill-equipped to interpret the visuals that politicians, journalists, advertisers, and even our employers present each day, enabling bad actors to easily manipulate them to promote their own agendas.

In How Charts Lie: Getting Smarter about Visual Information (W. W. Norton, 2019), data visualization expert Alberto Cairo teaches us to not only spot the lies in deceptive visuals, but also to take advantage of good ones to understand complex stories. Public conversations are increasingly propelled by numbers, and to make sense of them we must be able to decode and use visual information. By examining contemporary examples ranging from election-result infographics to global GDP maps and box-office record charts, How Charts Lie demystifies an essential new literacy, one that will make us better equipped to navigate our data-driven world.

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Kathryn Conrad on University Press Publishing

Sun, 03 Nov 2019 09:00:00 -0000

As you may know, university presses publish a lot of good books. In fact, they publish thousands of them every year. They are different from most trade books in that most of them are what you might called "fundamental research." Their authors--dedicated researchers one and all--provide the scholarly stuff upon which many non-fiction trade books are based. So when you are reading, say, a popular history, you are often reading UP books at one remove. Of course, some UP books are also bestsellers, and they are all well written (and, I should say, thoroughly vetted thanks to the peer review system), but the greatest contribution of UPs is to provide a base of fundamental research to the public. And they do a great job of it.

How do they do it? Today I talked to Kathryn Conrad, the president of the Association of University Presses, about the work of UPs, the challenges they face, and some terrific new directions they are going. We also talked about why, if you have a scholarly book in progress, you should talk to UP editors early and often. And she explains how! Listen in.

Marshall Poe is the editor of the New Books Network. He can be reached at marshallpoe@gmail.com.

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Rachel Laudan, "Cuisine and Empire: Cooking in World History" (U California Press, 2015)

Thu, 24 Oct 2019 08:00:00 -0000

With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It’s a rich collection of history and insights into how not only past generations but we ourselves choose to live our lives and tell our history to ourselves. Along the way she has some gentle admonitions to gluten-free advocates, paleo-dieters, Michael Pollan, and those of us who have considered having “Eat Local” tattooed on our forearms. She and Al also discuss how “normal people” might begin to not only collect their family’s recipes, but “do” food history.

Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts.

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J. Neuhaus, "Geeky Pedagogy: A Guide for Intellectuals, Introverts, and Nerds Who Want to Be Effective Teachers" (West Virginia UP, 2019)

Thu, 24 Oct 2019 08:00:00 -0000

The things that make people academics -- as deep fascination with some arcane subject, often bordering on obsession, and a comfort with the solitude that developing expertise requires -- do not necessarily make us good teachers. Jessamyn Neuhaus’s Geeky Pedagogy: A Guide for Intellectuals, Introverts, and Nerds Who Want to Be Effective Teachers (West Virginia University Press, 2019) helps us to identify and embrace that geekiness in us and then offers practical, step-by-step guidelines for how to turn it to effective pedagogy. It’s a sharp, slim, and entertaining volume that can make better teachers of us all.

Stephen Pimpare is Senior Lecturer in the Politics & Society Program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire. He is the author of The New Victorians (New Press, 2004), A Peoples History of Poverty in America (New Press, 2008), winner of the Michael Harrington Award, and Ghettos, Tramps and Welfare Queens: Down and Out on the Silver Screen (Oxford, 2017).

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Rafia Zafar, "Recipes for Respect: African American Meals and Meaning" (U Georgia Press, 2019)

Fri, 11 Oct 2019 08:00:00 -0000

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways.

Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Geoffrey Barstow, "Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet" (Columbia UP, 2018)

Tue, 01 Oct 2019 08:00:00 -0000

Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans—both monastic and lay—have made meat a regular part of their diet. In Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet (Columbia University Press, 2018) of the place of vegetarianism within Tibetan religiosity, Geoffrey Barstow explores the tension between Buddhist ethics and Tibetan cultural norms to offer a novel perspective on the spiritual and social dimensions of meat eating.

Sangseraima Ujeed, ACLS Robert H.N. Ho Postdoctoral Fellow in Buddhist Studies at UCSB. She read for her graduate degree at the University of Oxford. Her main research focus is the trans-national aspect of Buddhism, lineage and identity in Tibet and Mongolia in the Early Modern period, with a particular emphasis on the contributions made by ethnically Mongolian monk scholars.

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Ashanté M. Reese, "Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C." (UNC Press, 2019)

Mon, 23 Sep 2019 08:00:00 -0000

Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. (University of North Carolina Press, 2019), by Ashanté M. Reese, examines the ways in which residents of the Deanwood neighborhood navigate the surrounding area to acquire food. Reese examines the historical processes that gave rise to the decrease of supermarkets, general stores, and other locations to purchase food thus constraining options. Residents articulated a commitment to self-reliance in meeting their culinary needs through their strategies for accessing food markets, nostalgia for and memories of the past, practice of connection and community, and belief in personal responsibility. Reese emphasizes the role of structural racism and inequality in generating the conditions of decreased food options while holding in tension residents’ insistence upon relying on their own actions to forge futures of abundance and community. Reese examines a corner store and a community garden as local sites for residents to work towards and articulate responses to their current situation. The term food desert tends to emphasize lack and emptiness, occlude agency, and sideline the historical processes that conditioned such limited food options. Black Food Geographies offers a powerful critique of the food desert by emphasizing the agency of African American people, the forces of racism and inequality, and by showing that these spaces are rich with the lives, hopes, and outlooks of the people who live there.

Ashanté M. Reese is an Assistant Professor in the Department of Geography and Environmental Systems at the University of Maryland, Baltimore County.

Reighan Gillam is an Assistant Professor in the Department of Anthropology at the University of Southern California. Her research focuses on race, blackness, and visual representation in Brazil. She is on Twitter @ReighanGillam.

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Jennifer Jensen Wallach, "What We Need Ourselves: How Food has Shaped African American Life" (Rowman and Littlefield, 2019)

Wed, 18 Sep 2019 08:00:00 -0000

In this this interview, Dr. Carrie Tippen talks with Jennifer Jensen Wallach about the her book Getting What We Need Ourselves: How Food has Shaped African American Life (Rowman & Littlefield, 2019). The book covers a wide chronology and geography from the continent of Africa pre-Transatlantic slave trade to lunch counter sit-ins of the Civil Rights Era to haute cuisine of Harlem in the present. Wallach’s wide-ranging history demonstrates that there is not one story of African American foodways. Instead, as Wallach writes, “The history of black food traditions can be most accurately conceptualized as a web of ongoing conversations, debates, and reinventions rather than as a single, uninterrupted line leading directly back to the African continent.” In each chapter, Wallach contextualizes and complicates key moments of the story of African American foodways to emphasize the multiplicity of meanings that food may have and the “cultural compromises” that people of color have had to make throughout American history. Wallach calls for historians and students of food culture to accept a difficult lesson: “there are often multiple plausible theories for how certain recipes and techniques were created,” and so we must be content to leave these multiple origin stories to stand side by side, resisting the temptation to simplify.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Mark Winne, "Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat" (Island Press, 2019)

Thu, 12 Sep 2019 08:00:00 -0000

Cities are extremely complex institutions to understand and are continually changing. A central place to make sense of the complexities of a city is the food that is grown and sold in these areas. Mark Winne, author of Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat (Island Press, 2019) and my guest for this episode, observed the way community and place is constructed in seven different cities across the United States. Winne shares there is a synergistic interaction between food and community. Food is embedded in community and history. In our interview, Winne discusses how this study was shaped from major past events in the communities where these interviews took place. There were some difficult situations Winne gained entrance to and it was only his connections that gained him access to some of this information and some of the areas.

Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. He is earned a Doctor of Philosophy in Public Policy and Public Administration from Walden University and a Master of Public Administration from Iowa State University. He is currently working on a study focused on how humans are effected by embodiment of historical characters during festivals that celebrate community heritage.

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Aaron Hale-Dorrell, "Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union" (Oxford UP, 2018)

Wed, 11 Sep 2019 08:00:00 -0000

In Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union (Oxford University Press, 2018), Aaron Hale-Dorrell re-evaluates Khrushchev’s corn campaign as the cornerstone of his reformation programs. Corn was key to Khrushchev’s promises of providing everyone with the abundance required for achieving communism, which included the introduction of a varied diet rich in meat and dairy (which would be corn fed) following decades of austerity during collectivization and WWII. Khrushchev touted corn as crucial to building a society equal to the US in material abundance. Hale-Dorrell discusses Khrushchev’s plan to implement industrial farming in the collective and state farm system through increased mechanization, adoption of American techniques, a rejection of Lysenkoism, and mass mobilization of the Komsomol and other youth. But still the corn crusade failed to achieve the transformation that Khrushchev promised.

Unlike other historians who have focused on Khrushchev being at fault for this failure, Hale-Dorrell examines the bureaucratic attitudes, lack of resources, and the widespread Soviet campaign mentality frustrated the implementation of Khrushchev’s policies. Regional and local officials interpreted central directives to suit their own needs. Their policies took on a life of their own and a local flavor that often resulted in policies substantially different from and less transformative than Khrushchev had intended. In some places, local and regional officials relied on outright fraud or deception to meet quotas or avoid planting corn. What emerges through all this is a portrait of the Soviet Union that is chaotic, progressive if only slowly and deeply interconnected with other countries through the exchange of trade goods and scientific knowledge, all of which flies in the face of the traditional view of the USSR as isolated, backwards and governed by top down, command style party and state bureaucracy. Listen in!

Samantha Lomb is an Assistant Professor at Vyatka State University in Kirov, Russia. Her research focuses on daily life, local politics and political participation in the Stalinist 1930s. Her book, Stalin’s Constitution: Soviet Participatory Politics and the Discussion of the Draft 1936 Constitution, is now available online. Her research can be viewed here.

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Carol J. Adams, "Burger" (Bloomsbury, 2018)

Tue, 13 Aug 2019 08:00:00 -0000

In this this interview, Dr. Carrie Tippen talks with Carol J. Adams about two new books: Burger, from the Object Lessons series by Bloomsbury (2018), and Protest Kitchen, a cookbook with over 50 vegan recipes and practical daily actions from Conari press. Both books were published in 2018. Audiences probably know Adams best as the author of The Sexual Politics of Meat, now available in a 25th anniversary edition from Bloomsbury. In Burger, Adams offers a history of the hamburger as a cultural object, as much a food item as a symbol in American culture. Through the lens of a vegan feminist critique (Adams describes herself as “a heretic to the religion of the burger”), Adams explores the links between the hamburger and American identity through a history of cattle and colonialism, technology and slaughter, gender and marketing, and the “Teflon” burger’s insistence on maintaining its hold even through “Mad Cow” scares and indisputable evidence of environmental crises. Adams concludes by looking toward the future plant-based “Moonshot” burgers which, as Adams argues, have the ability to replace the beef patty as “the unmarked, slaughterless burger” without losing the cultural symbolism of the Burger. Protest Kitchen is a cookbook that pairs recipes with specific social and environmental problems and describes how those recipes are acts of resistance or steps toward solving that problem. Adams and Messina take on climate change, food justice, and misogyny while offering advice for “cultivating compassion” and self-care as an act of resistance. Together, the two books are an excellent example of the ways that Adams’s work has always spoken easily to both scholars and popular audiences, and the ways that her work is both highly theoretical and remarkably practical.

Carol J. Adams is a feminist-vegan advocate, activist, and independent scholar. She is the co-editor of several important anthologies, including most recently Ecofeminism: Feminist Intersections with Other Animals and the Earth (with Lori Gruen). Carol is also the author of books on living as a vegan including Even Vegans Die: A Practical Guide to Caregiving, Acceptance, and Protecting Your Legacy of Compassion, with co-authors Patti Breitman, and Virginia Messina. Follow Adams on Twitter at _CarolJAdams.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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A. Lakhtikova, A. Brintlinger, and I. Glushchenko, "Seasoned Socialism: Gender and Food in Late Soviet Everyday Life" (Indiana UP, 2019)

Thu, 01 Aug 2019 08:00:00 -0000

In their introduction to Seasoned Socialism: Gender & Food in Late Soviet Everyday Life (Indiana University Press, 2019), Anastasia Lakhtikova, Angela Brintlinger, and Irina Glushchenko invite the reader to “imagine a society where food is managed by officialdom like a controlled substance and everyone is addicted to it.”

Food plays a pivotal role throughout Russian history, but perhaps no more so than during the Soviet era, when the perennial Russian cycle of feast and famine took on a highly political aspect. Access to food was a powerful tool wielded by the State, from the Kholodomor to the ration cards of the eighties, Soviet citizens were forced to make daily choices about food, which often brought with them unwelcome moral dilemmas.

For a topic that is such a fulcrum of political, economic, sociological, and historical, studies, far too little scholarship on the topic has been produced either in Russia or the West. We can posit the reasons why: probably too feminine a topic, definitely too domestic, not serious, too private, but the fact is indisputable and the lack of relevant scholarship of Russian culinary studies makes Seasoned Socialism all the more timely and welcome.

This collection of essays by noted scholars from a range of fields, including literary studies, film studies, food studies, history, and sociology examines the intersection of gender, food, and culture in the post-1960s era. In them, we discover oral history, personal cookbooks, memorable scenes from the Golden Age of Soviet Cinema, poetry, and even stories of survival in the Gulags. We are transported inside steamy communal apartment kitchens and out to the welcome fresh air of a dacha. We discover the lore of the cabbage and the magic of tea, and we come to know the people whose lives revolved around sourcing, preparing, and enjoying food in the late Soviet Era.

Seasoned Socialism: Gender & Food in Late Soviet Everyday Life joins the canon of “must-reads” for serious students of Russian and Soviet history, culture, and, of course, cuisine.

Jennifer Eremeeva is an American expatriate writer who divides her time between Riga, Latvia, and New England. Jennifer writes about travel, food, lifestyle, and Russian history and culture with bylines in Reuters, Fodor’s, The Moscow Times, and Russian Life. She is the in-house travel blogger for Alexander & Roberts, and the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow. Follow Jennifer on Twitter, Instagram, and Facebook or visit jennifereremeeva.com for more information.

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Krishnendu Ray, "The Ethnic Restaurateur" (Bloomsbury, 2016)

Wed, 31 Jul 2019 08:00:00 -0000

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur.

Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators.

Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century.

Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.

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David R. Montgomery, "Growing a Revolution: Bringing Our Soil Back to Life" (W. W. Norton, 2018)

Fri, 26 Jul 2019 08:00:00 -0000

In Growing a Revolution: Bringing Our Soil Back to Life (W. W. Norton & Co., 2018), Dr. David R. Montgomery portrays hope amidst the backdrop that for centuries, agricultural practices have eroded the soil that farming depends on, stripping it of the organic matter vital to its productivity. Once a self-proclaimed dark green eco-pessimist, Dr. Montgomery finds this new hope as he travels the world, meeting farmers at the forefront of an agricultural movement to restore soil health. Readers join him driving passed no-till, precision agriculture fields in Kansas to walking around The Centre for No-Till Agriculture in Kumasi, Ghana. Each step of the way we are reminded that adopting the three tenets of conservation agriculture—ditching the plow, planting cover crops, and growing a diversity of crops—is the solution to align agricultural production and environmental outcomes. Throughout the book, evidence mounts -- maybe farmers and ranchers can feed the world, cool the planet, reduce pollution, and return profitability to the farm.

What’s unique and refreshing, Dr. Montgomery cuts through the typical debates about conventional versus organic farming. Instead, Montgomery explores why practices based on the principles of conservation agriculture help restore soil health and fertility – naturally reducing the reliance on herbicides, pesticides, and fertilizers.

Chris Gambino works at the intersection of science and policy in hopes of creating more informed decision-making.

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Rachel B. Herrmann, "No Useless Mouth: Waging War and Fighting Hunger in the American Revolution" (Cornell UP, 2019)

Mon, 22 Jul 2019 08:00:00 -0000

When the British explored the Atlantic coast of America in the 1580s, their relations with indigenous peoples were structured by food. The newcomers, unable to sustain themselves through agriculture, relied on the local Algonquian people for resources. This led to tension, and then violence. When English raiding parties struck Algonquian villages, they destroyed crops and raided food stores. According to English sources, all of this was provoked by the ‘theft’ of a silver drinking cup, perhaps offered to an Algonquian visitor and understood as a gift of hospitality - a token of a new relationship of equals.

For the historian, episodes like this are challenging to explain. We need to treat dismissals indigenous peoples as inferior with much greater scepticism. And we need to recover the intentions of peoples whose actions were interpreted and distorted by the observers who left the ‘historical’ records that we privilege as sources.

Rachel Herrmann is Lecturer in Modern American History at Cardiff University. In No Useless Mouth: Waging War and Fighting Hunger in the American Revolution(Cornell University Press, 2019), she provides a powerfully original examination of how food and hunger structured relations of power in the revolutionary period. The book – which will be published by Cornell this autumn – ranges widely, from the villages of Iroquoia, to the lands of the Cherokee, and along routes taken by Africans to Canada and Sierra Leone. It is a feast, prepared with skill and served with considerable flair.

Charles Prior is Senior Lecturer in Early Modern History at the University of Hull (UK), who has written on the politics of religion in early modern Britain, and whose work has recently expanded to the intersection of colonial, indigenous, and imperial politics in early America. He co-leads the Treatied Spaces Research Cluster.

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Brian Haara, "Bourbon Justice: How Whiskey Law Shaped America" (Potomac Books, 2015)

Wed, 17 Jul 2019 08:00:00 -0000

Bourbon whiskey has been around since nearly the beginning of the United States. Given that longevity, it has been part of the corporate law of the United States since the beginning of the corporate law of the United States.

My guest today Brian Haara traces that interconnection in his new book Bourbon Justice: How Whiskey Law Shaped America (Potomac Book, 2018). “Bourbon,” Haara writes, “is responsible for the growth and maturation of many substantive areas of the law, such as trademark, breach of contract, fraud, governmental regulation and taxation, and consumer protection.” As Brian traces the influence of bourbon on American legal history, and of litigation on the history of American bourbon, he also provides tasting notes for bourbons with connection to the cases he’s discussing. It’s an especially nice touch in a very nice book. Cheers!

Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts.

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Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

Mon, 15 Jul 2019 08:00:00 -0000

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both.

Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Jeanette M. Fregulia, "A Rich and Tantalizing Brew: A History of How Coffee Connected the World" (U Arkansas Press, 2019))

Wed, 26 Jun 2019 08:00:00 -0000

In this this interview, Carrie Tippen talks with Jeanette M. Fregulia about the movements of coffee beans, coffee drinking, and coffee houses from Ethiopia and Yemen, across the Mediterranean region, through Western Europe, and to the Americas. In A Rich and Tantalizing Brew: A History of How Coffee Connected the World (University of Arkansas Press, 2019), Fregulia examines the geographic movements of coffee beans through global trade as well as the social and cultural movements of coffee drinking from a medicine to an aid in religious ritual to an elite domestic drink to a public event in the coffee house. Covering a wide ranging chronology from the sixth century to today, the story of coffee as it moves East to West shares much in common with the movements of other foods like chocolate, sugar, tea, and olives, but Fregulia argues that coffee is unique among global foodstuffs for the way it transformed social structures and social behaviors to become part of the pubic sphere. Fregulia’s history decenters the European perspective of global market and cultural exchanges by drawing on archives of primary sources from Islamic histories as well as European travel narratives. For early modern Europeans, Fregulia argues, consuming coffee was a product of imperialism and Orientalism, arising from the general acquisitiveness of early modern Europeans who “consumed the East in new forms of art and architecture, in the pages of travel narratives, with the collection of artifacts, and in luxurious adornments for the body” (99). Fregulia brings a new perspective to a familiar drink by intertwining cultural, political, economic, religious, and legal histories altogether through the story of one rich and tantalizing brew.

Jeanette M. Fregulia is Associate Professor of History and Chair of the History at Carroll College in Helena, Montana. Jeanette’s research focuses on merchants and material, cultural, and social exchanges between early modern Italy and the Eastern Mediterranean, as well as on the role of gender in the history of Mediterranean exchanges. In addition to PhD in Renaissance Italian History, she holds a Master’s Degree in Middle East Area Studies from the University of London, School of Oriental and African Studies, and continues to actively pursue research in the history of the Middle East and Islam.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)

Thu, 20 Jun 2019 08:00:00 -0000

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Veronica Hinke, "The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style" (Regnery History, 2019)

Thu, 30 May 2019 08:00:00 -0000

Fascination with The Titanic has not faded, though more than 105 years have passed since its tragic sinking when so many lives were lost, and an era of gilded glamor ended. Culinary historian, Veronica Hinke’s new book, The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style(Regnery History, 2019) is a celebration of the ethos of The Titanic, using the food and drink served on board as a fulcrum of a broader exploration of this fascinating episode of maritime history, the intriguing characters who sailed on her, and the enduring legacy of the world’s most famous Transatlantic crossing.

Hinke tells the stories of millionaires and pastry chefs, popcorn vendors, and perfume salesmen, all gathered aboard the gargantuan ship for its celebrated maiden voyage in 1912. Hinke’s meticulous research has captured not only the glamour of the First-Class dining room but also the harrowing moments as families are separated at the lifeboats. From menus stuffed into jacket pockets, and the archives of Gilded Age restaurants such as Delmonico’s and the St. Regis, Hinke has put together authentic recipes for many of the dishes served on the Titanic as well as the cocktails mixed at its elegant bars.

Hinke’s passion for her material shines through this professionally researched, and thoroughly enjoyable exploration of Edwardian glamour and gastronomy on the high seas.

Veronica Hinke is a culinary historian, food writer, and author. She is the co-host of History Unplugged’s miniseries on The Titanic. Find out more about Veronica by following her on Instagram, Twitter, and Facebook.

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Nico Slate, "Gandhi’s Search for the Perfect Diet: Eating with the World in Mind" (U Washington Press, 2019)

Fri, 17 May 2019 08:00:00 -0000

In this this interview, Carrie Tippen talks with Nico Slate, professor of history at Carnegie Mellon University, about the intersections between diet, spirituality, health, and politics for one of the world’s most famous nonviolent political activists, Mahatma Gandhi. Dr. Slate, who researches anti-racist activism in the United States and India, researched Gandhi’s experiments with vegetarianism and veganism (and vegetarianism again), raw food, nut milks, fasting, and prohibitions against salt, chocolate, coffee, and flavorful foods like ginger and mangoes that might inflame the passions. In Gandhi’s Search for the Perfect Diet: Eating with the World in Mind (University of Washington Press, 2019), Slate explores the ways that Gandhi linked his diet to nonviolent political action through protesting salt taxes, fasting for peace, and abstaining from chocolate produced by slave-like labor. But more importantly, Slate examines the moments when Gandhi’s diet turned from purposeful action to unhealthy obsession, as well as the moments when Gandhi humbly changes his diet to accept new information or welcomes cooperation with individuals and groups who cannot share his convictions. This episode brings a new perspective to a familiar figure through an investigation of the archive of diet.

Nico Slate is a professor of history and director of graduate studies at Carnegie Mellon University and founder and director of Bajaj Rural Development Lab and SocialChange101.org.

Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her new book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

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Kristin D. Phillips, "An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun" (Indiana UP, 2018)

Thu, 09 May 2019 10:00:00 -0000

Families in parts of rural Tanzania regularly face periods when they cut back on their meals because their own food stocks are running short and they cannot afford to buy food. Kristin D. Phillips' new book An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun (Indiana University Press, 2018) provides a deeply empathetic portrait of rural life in Singida, in central Tanzania. Her study is both a memoir of rural life during a food shortage and a deeply insightful analysis of how subsistence farming and the ongoing threat of hunger structures relationships and politics. Phillips engages the work of prominent analysts of hunger and politics like James Scott, Amartya Sen, and James Ferguson, engaging their insights but also expanding upon them with her recognition of how people build and maintain relationships that protect them as they live in constant vulnerability or precarity. Her study illustrates how this precarity influences people's participation in Tanzania's society by making claims on somewhat impersonal rights as citizens, as opposed to more intimate relations of patronage.

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Stéphane Henaut and Jeni Mitchell, "A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment" (The New Press, 2018)

Mon, 25 Mar 2019 10:00:00 -0000

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities.

The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. They help explain France’s dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French.

Stéphane Henaut grew up in Frankfurt and Nantes, before moving to London and embarking on a wide-ranging career in food, including working in the Harrods fromagerie and cooking for the Lord Mayor of London's banquets. He later returned to Nantes with his family, selling obscure vegetables in a French fruiterie,before joining one of Berlin's finest fromageries.

Jeni Mitchell spent most of her adult life in Washington, DC, working as a researcher and editor in foreign affairs, before moving to London to begin graduate school. She met Stephane on her first day in London; four years later, they married. She has a PhD in war studies from King's College London, where she is a teaching fellow specializing in civil war, insurgency and rebellion.

Beth Mauldin is an Associate Professor of French at Georgia Gwinnett College in Lawrenceville, Georgia. Her research interests include French cultural studies, film, and the social and cultural history of Paris.

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Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

Wed, 20 Mar 2019 10:00:00 -0000

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory.

Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market.

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Discussion of Massive Online Peer Review and Open Access Publishing

Tue, 19 Mar 2019 10:00:00 -0000

In the information age, knowledge is power. Hence, facilitating the access to knowledge to wider publics empowers citizens and makes societies more democratic. How can publishers and authors contribute to this process? This podcast addresses this issue. We interview Professor Austin Choi-Fitzpatrick, whose book, The Good Drone: How Social Movements Democratize Surveillance (forthcoming with MIT Press) is undergoing a Massive Online Peer-Review (MOPR) process, where everyone can make comments on his manuscript. Additionally, his book will be Open Access (OA) since the date of publication. We discuss with him how do MOPR and OA work, how he managed to combine both of them and how these initiatives can contribute to the democratization of knowledge.

You can participate in the MOPR process of The Good Drone through this link: https://thegooddrone.pubpub.org/

Felipe G. Santos is a PhD candidate at the Central European University. His research is focused on how activists care for each other and how care practices within social movements mobilize and radicalize heavily aggrieved collectives.

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Jodi Campbell, "At the First Table: Food and Social Identity in Early Modern Spain" (U Nebraska Press, 2017)

Tue, 29 Jan 2019 11:00:00 -0000

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain.

According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging.

This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage.

“A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe.

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Nicholas Bauch, "Geography of Digestion: Biotechnology and the Kellogg Enterprise" (U California Press, 2017)

Fri, 11 Jan 2019 12:00:00 -0000

While most people in the US are familiar with the ubiquitous Kellogg cereal brand, few know how it relates to US geography, science and technology around the turn of the 20th century. In A Geography of Digestion: Biotechnology and the Kellogg Enterprise (University of California Press, 2017), Nicholas Bauch explores the digestive system as a sociomaterial landscape developed from the Battle Creek Sanitarium, as run by Dr. John Kellogg. Bauch wants to focus less on Kellogg the man, but rather on Kellogg’s ability to enroll actants (a la Latour) in his geographical digestive network. Kellogg’s religious background as a Seventh-Day Adventist, and his scientific and medical training, made purity and cleanliness his central goals at the Battle Creek Sanitarium. Responding to the social and personal problems of indigestion and stagnation, Kellogg instituted a regime of tests, procedures and strict dieting (amongst other restrictions) to cure such prevalent ills. Kellogg thought that natural food was too impure a diet, so instead he turned to highly processed foods as developed in his experimental kitchen, which incidentally was how the first cereal flakes were made. Even with such plain and processed dieting, Kellogg found the human digestive system unable to process substances efficiently on its own. This problem led Kellogg to conceptualize an extended digestive system by developing a sewage system. Eventually, Kellogg became reliant upon industrial farming in rural Michigan. New developments in industrial equipment, such as grain-threshing machines, and industrial chemicals, to enrich the soil, provided a relatively clean and efficient food production process to fulfill the sanitarium’s needs. Before his death, Kellogg thus purified the nature/culture binary of food in favor of scientific approach, and engineered a collective digestive system across Battle Creek and nearby areas.

While some of Kellogg’s ideas seem antiquarian to today’s standards, Bauch makes a compelling argument for why we can see Kellogg’s paradoxical influence on today’s US food production and consumption. While Kellogg railed against the dominant “natural” cuisine of his day in favor of a new approach to processed foods, the new food movements of today are decidedly critical of processed foods; while Kellogg wanted zero bacteria in the gut, today there are numerous products that are probiotics. What the new food movements gain from Kellogg is not his precise views, but rather his focus on the gut and the potential medicinal properties of food.

A Geography of Digestion presents not only a geographical history, but a methodology for exploring sociomaterial processes as landscapes for future researchers to use in other contexts. As such, scholars interested in the relation between science and space, food studies, and materialist approaches to the body will find much use of this recently published work.

Chad J. Valasek is a Ph.D. Candidate in Sociology & Science Studies at the University of California, San Diego. His research interests includes the history of the human sciences, the influence of the behavioral sciences on medical practice and health policy, and political activism around science and the arts. You can follow him on Twitter @chadjvalasek.

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Margot Finn, "Discriminating Taste: How Class Anxiety Created the American Food Revolution" (Rutgers UP, 2017)

Thu, 20 Dec 2018 11:00:00 -0000

You eat what you are and are what you eat, right? There is an increasing number of Americans who pay great attention to the food they eat, buy organic vegetables, drink fine wines, and seek out exotic cuisine. The affordability of food across the class spectrum have become more accessible. The masses, however, still lack other forms of capital (social, cultural, and culinary) necessary to fully understand and enjoy the delights of its consumption. Further, people also seek to differentiate themselves from being labeled as an unrefined eater (e.g., the common person who lives on junk food), the food snob, a gourmet, and possibly even a foodie.

In her new book Discriminating Taste: How Class Anxiety Created the American Food Revolution (Rutgers University Press, 2017), Dr. Margot Finn argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the economy. She offers an illuminating historical perspective on current trends in the production and consumption of food. Finn also presents a parallel with the Guilded Age as a time of class division and when gourmet dinners, international cuisines, slimming diets, and pure foods became fads.

Throughout her research, Finn identifies the key ways that “good food” has become conflated with high-brow culture. She considers how class serves as a false form for social stratification in culinary consumption. Finn particularly focuses on how taste hierarchies provide a false consciousness for middle-class professionals who tend to fetishize cultural commodities. The author provides a provocative exploration into the ideology of contemporary food culture. This piece teaches us to challenge the maxim that humans are what they eat.

Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market.

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Stephan J. Guyenet, "The Hungry Brain: Outsmarting the Instincts That Make Us Overeat" (Flatiron Books, 2017)

Wed, 19 Dec 2018 11:00:00 -0000

In this this interview, cross-posted from the podcast Psychologists Off The Clock, Dr. Diana Hill talks with Dr. Stephan J. Guyenet, neurobiologist and obesity researcher, about the unconscious systems that lead to overeating and weight gain. Dr. Guyenet discusses why dietary guidelines alone are not enough to change our eating behavior. In The Hungry Brain: Outsmarting the Instincts That Make Us Overeat (Flatiron Books, 2017), hee explores the biological and evolutionary reasons for overeating and offers concrete strategies to “outsmart” our hungry brains. This episode is a perfect accompaniment to go with the holidays, when we are bombarded with tasty food cues and stress induced overeating.

Stephan Guyenet is a researcher, science consultant, and science communicator. He earned a BS in biochemistry at the University of Virginia and a PhD in neuroscience at the University of Washington, where he continued as a postdoctoral fellow studying the brain mechanisms that regulate body fatness and eating behavior. His scientific publications have been cited more than 2,000 times by his peers. His book, The Hungry Brain, was named one of the best books of the year by Publishers Weekly and called “essential” by the New York Times Book Review. He is currently a Senior Fellow at GiveWell and scientific reviewer for the Examine.com Research Digest. He grows much of his own food and brews a mean hard cider.

Diana Hill, Ph.D. is a licensed psychologist practicing in Santa Barbara, California, and a co-host of the podcast Psychologists Off The Clock.

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Venus Bivar, “Organic Resistance: The Struggle over Industrial Farming in Postwar France” (UNC Press, 2018)

Tue, 16 Oct 2018 10:00:50 -0000

In Organic Resistance: The Struggle over Industrial Farming in Postwar France (University of North Carolina Press, 2018), Venus Bivar documents the development of agriculture in post-1944 France. Through the Second World War, France’s agriculture was comparatively backward next to those of its neighbors and geopolitical rivals. The French government undertook a major program of “modernization” to encourage the consolidation of landholdings, increases in the productivity of agricultural labor, and the application of capital-intensive technologies. In this it was successful—at least to the extent that France became one of the world’s leading exporters of agricultural goods. However, as Bivar documents, this transformation was not without considerable resistance: plenty of farmers were unable or unwilling to change, and the transformation of the French countryside generated intense debates about the nature of quality in food and agriculture, and its relationship to the people and land of France.

Venus Bivar is Assistant Professor of History at Washington University in St. Louis, where she pursues research and teaching in three broad fields: European, economic, and environmental history. Her interests include the history of capitalism, agriculture and international trade, and the human history of climate change. Following her book Organic Resistance, she is currently developing two new projects. The first studies the emergence of economic growth as both an economic category of analysis and a political objective, while the second examines the social consequences of port development and urban planning in Marseille.

David Fouser is an adjunct faculty member at Santa Monica College, Chapman University, and American Jewish University. He completed his Ph.D. in 2016 at the University of California, Irvine, and studies the cultural and environmental history of wheat, flour, and bread in Britain and the British Empire.

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Benjamin R. Siegel, “Hungry Nation: Food, Famine, and the Making of Modern India” (Cambridge UP, 2018)

Fri, 05 Oct 2018 10:00:24 -0000

In his first book Hungry Nation: Food, Famine, and the Making of Modern India (Cambridge University Press 2018), historian Benjamin Robert Siegel explores independent India’s attempts to feed itself between the 1940s and 1970s. Following the devastating Bengal famine of 1943, hunger and malnutrition remained key issues for India’s politicians, planners and citizens as a new nation sought to become self-sufficient in food production. Siegel’s book follows debates on land reform, technology and native diets to understand how the food question became an entry point into larger questions of citizenship, rights and welfare, debates that continue to loom large in the battle against agrarian distress and widespread food insecurity in present-day India.

Madhuri Karak holds a Ph.D. in cultural anthropology from The Graduate Center, City University of New York. Her dissertation titled “Insurgent Difference: An Ethnography of an Indian Resource Frontier” analyzed resource extraction and development as mutually constitutive logics of rule in the bauxite-rich mountains of southern Odisha, India. She tweets @madhurikarak and more of her work can be found here.

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Alyshia Gálvez, “Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico” (U. California Press, 2018)

Wed, 19 Sep 2018 10:00:20 -0000

The North American Free Trade Agreement—or NAFTA, as we Americans call it—is very much in the news of late, primarily because President Trump has decided to make good on what he famously called “the single worst trade deal” that the United States has ever approved. Trump’s assessment, like so many of his statements, isn’t quite the fact he’d like it to be. In study after study, economists have found that NAFTA’s impact on the U.S. economy ranges from relatively insignificant to mildly beneficial. So as the media follows the negotiations and the talking-heads talk, we once again find ourselves in the welter of not knowing what to believe. What we need—what it seems we always need of late—is someone we can trust to clarify the situation, someone who basis their analysis on facts, on research, on evidence, someone who cares not only about the truth of the matter, but who also has a moral compass we can admire.

Today I interview Alyshia Gálvez, author of the new book Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico (University of California Press, 2018). She is this person. She approaches NAFTA with a wide and precise lens, examining not only the economics of the agreement, but also its impact on public health, social welfare, agricultural practices, migration patterns, government policy and so many other considerations that get overlooked when the focus gets narrowed to economics. She looks across the border and at the border itself, so we can understand how the lives of the Mexican people have changed in the twenty years since NAFTA began. Gálvez shows us that NAFTA is indeed a terrible deal, but in all of the ways that Trump doesn’t and seemingly can’t. She offers us an analysis guided by rigor, insight, thoroughness, and, above all, compassion for the lives of very people that NAFTA has destroyed.

Eric LeMay is on the creative writing faculty at Ohio University. His work ranges from food writing to electronic literature. He is the author of three books, most recently In Praise of Nothing: Essay, Memoir, and Experiments (Emergency Press, 2014). He can be reached at eric@ericlemay.org.

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Shachar M. Pinsker, “A Rich Brew: How Cafés Created Modern Jewish Culture” (NYU Press, 2018)

Mon, 06 Aug 2018 10:00:43 -0000

The café, long a European institution, was also a stimulant and a refuge for European Jewish culture. In cities across Europe, and later in Palestine, Israel, and the United States, Jewish journalists, poets, and thinkers gathered in cafés to socialize, argue, create, and simply to be in a space that welcomed them. In A Rich Brew: How Cafés Created Modern Jewish Culture (NYU Press, 2018), Shachar M. Pinsker, Professor of Judaic Studies and Middle East Studies at the University of Michigan, provides a rich and detailed portrait of café life in six major centers of Jewish life and thought in the 19th and 20th centuries. The book is a welcome addition to the study of European Jewish thought and culture, and to the understanding of the motive forces behind Jewish creativity during a period that included large-scale emancipation, immigration, and destruction in the Jewish world.

David Gottlieb earned his PhD in the History of Judaism from the University of Chicago in 2018. He serves on the teaching faculty of Claremont Lincoln University, and teaches for Orot: The Center for New Jewish Learning in Chicago.

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Kelley Fanto Deetz, “Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine” (UP of Kentucky, 2017)

Thu, 26 Jul 2018 10:00:45 -0000

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home.

On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story.

Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.”

First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why.

When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought.

This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements.

Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.”

Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread.

Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project.

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Norah MacKendrick, “Better Safe Than Sorry: How Consumers Navigate Exposure to Everyday Toxics” (U California Press, 2018).

Thu, 19 Jul 2018 10:00:21 -0000

Consumers today have a lot of choices. Whether in stores or online, people are inundated by an abundance of options for what to buy. At the same time, the products we consume seem to have more and more ingredients, additives, and chemicals in them that put our health at risk, and even their packaging could be harmful to us. How do consumers make sense of the choices they have to make to reduce their own and their family’s exposure to everyday toxics?

In her engaging and insightful new book, Better Safe Than Sorry: How Consumers Navigate Exposure to Everyday Toxics (University of California Press, 2018), sociologist Norah MacKendrick shows readers how today’s regulatory environment in the United States came about, how so much of what we consume remains unregulated, and how environmental health groups, food retail stores, and consumers have adjusted to these realities. In an age of deregulation, when individuals are forced to take on an increasing amount of risk with decreasing support from societal institutions, MacKendrick argues that many consumers today are practicing what she calls “precautionary consumption,” or a pattern of “green” or non-toxic shopping to try to ward off the harms of conventional modern products. The burden of such an intensive, resource-consuming approach to shopping, however, falls disproportionately on women, who remain charged with the responsibility of caring for the household (shopping, cooking, cleaning), and especially mothers, who still do the lion’s share of child raising. Furthermore, MacKendrick questions the ability of precautionary consumption to truly achieve environmental justice and equitable forms of widespread regulation, so that the burden for preventing exposure to everyday toxics doesn’t fall on the individual, and especially not on the groups bearing excessive responsibility to do so (women, mothers) or receiving a disproportionate amount of the harm (the poor). Examining everyday toxics from a variety of angles, MacKendrick’s book is an impressive analysis of how many of us shop today, why we do so, and what we can do to achieve greater equality.

Richard E. Ocejo is associate professor of sociology at John Jay College and the Graduate Center of the City University of New York (CUNY). He is the author of Masters of Craft: Old Jobs in the New Urban Economy (Princeton University Press, 2017), about the transformation of low-status occupations into cool, cultural taste-making jobs (cocktail bartenders, craft distillers, upscale men’s barbers, and whole animal butchers), and of Upscaling Downtown: From Bowery Saloons to Cocktail Bars in New York City (Princeton University Press, 2014), about growth policies, nightlife, and conflict in gentrified neighborhoods. His work has appeared in such journals as City & Community, Poetics, Ethnography, and the European Journal of Cultural Studies. He is also the editor of Ethnography and the City: Readings on Doing Urban Fieldwork (Routledge, 2012), a co-Book Editor at City & Community, and serves on the editorial boards of the journals Metropolitics, Work and Occupations, and the Journal for Undergraduate Ethnography.

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Adrienne Rose Bitar, “Diet and the Disease of Civilization” (Rutgers UP, 2018)

Tue, 17 Jul 2018 10:00:21 -0000

Diet books are a multi-billion dollar industry and in Diet and the Disease of Civilization (Rutgers University Press, 2018), Adrienne Rose Bitar explores the narratives of those books. Bitar looks at the ways in which diet books not only present American’s with dieting advice, but also create cultural narratives about how we should live. Through the exploration of hundreds of diet books over the past century (and sometimes more), Bitar examines four popular diets, viewing them as narratives for American culture. She looks at the Paleo Diet, the Garden of Eden Diet, The Pacific Island Diet and the Detox Diet as larger myths about American culture and social movements. Bitar’s work explores how diet books call for a healthier society by urging readers to create what they believe to be a more perfect world. She argues that diet books criticize excess, addiction, alienation, and the disruption and disappearance of traditional lifeways showing readers how to return to conditions that create optimal health and a more “natural” way of eating and existing in our world.

Rebekah Buchanan is an Associate Professor of English at Western Illinois University. Her work examines the role of narrative in peoples lives. She researches zines, zine writers and the influence of music subcultures and fandom on writers and narratives. You can find more about her on her website, follow her on Twitter @rj_buchanan or email her at rj-buchanan@wiu.edu.

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Jeff Koelher, “Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup” (Bloomsbury, 2017)

Mon, 02 Jul 2018 10:00:02 -0000

Is life without coffee possible? Before you answer, first admit that you know almost nothing about the plant that you depend on to deliver you conscious into your day.

You will learn from Jeff Koehler’s wide-ranging history Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup (Bloomsbury, 2017) that the true origin of coffee is the cloud forest in the Kafa highlands of southwest Ethiopia, where it is a wild-growing, shade-loving tree. How Caffea arabica migrated first to the Arabian Peninsula (which accounts for its being incorrectly named arabica instead of ethiopica), then traveled further to Brazil, Indonesia, Kenya, and beyond, is a fascinating tale. This local plant becomes a global necessity; a tropical variety evolves into the cash crop of Central America, a monoculture of short plants crowded into straight rows. But on its home ground, coffee doesn’t play by these rules. Ethiopians consume 50 percent of their production domestically. “Coffee is our bread.” As it was embraced in the West in the early 1600s, it was regularly condemned by religious leaders in every country. Coffee houses brought people of different classes together, creating conversation and the exchange of ideas. This was dangerous. Not in Ethiopia. The coffee-drinking habit defines Ethiopian culture. Everyone drinks it, all day in small clay cups, and always with others, never alone. It is the definition of community. “Coffee is our bread.” By contrast, the North American bond with the morning cup of joe (Chock Full o’Nuts, Maxwell House) is undergoing a evolution into a pricey “boutique drink” (started by Seattle’s Starbucks and Berkeley’s Peet’s). Four or five dollars for a cup of coffee? But coffee is first a plant, so agriculture is destiny. Due to its genetic vulnerability (Koehler reveals a historical lack of coordination in international research among the coffee-growing nations), it could too easily become the Irish potato of the twenty-first century. Coffee leaf rust, caused by a fungus, is one of its greatest threats. This fungus brought the discovery of the variety Robusta (Caffea canephora) by Dutch growers in Java in the late nineteenth century. Robusta is the wunderkind of instant coffee due to its stronger flavor and higher caffeine content compared to Arabica. Robusta’s tropical durability made it the crop of choice in Central America, but coffee leaf rust has followed it there. When a crop fails, the grower is ruined. Sometimes the only option is to migrate elsewhere. The other enemy is climate change. Increase the growing temperatures by two degrees and production is affected. This also hits water availability for crop irrigation. And then there is man. Will UNESCO’s designation of World Heritage Site protect the Kafa Forest from rampant deforestation? And why did the poet Arthur Rimbaud end his days as a coffee planter in Yemen?

Will you now ponder these uncertainties as you sip your doubleshot iced latte macchiato?

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Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)

Mon, 16 Apr 2018 10:00:09 -0000

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against.

Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University.

Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects.

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Sean Sherman, “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017)

Thu, 22 Mar 2018 10:00:42 -0000

Chef Sean Sherman, Oglala Lakota and originally from Pine Ridge Reservation, has become one of the most important voices in the Indigenous foods revitalization movement. By researching in the archives, visiting elders, and experimenting with new uses for traditional ingredients and techniques, he has created a new vision for modern Native American cuisine. That vision is realized inThe Sioux Chef’s Indigenous Kitchen (University of Minnesota Press, 2017). Particularly making use of the traditional foods of Minnesotan tribal peoples, his company The Sioux Chef and the related non-profit North American Traditional Food Systems (NATIFS) have now released their first cookbook with the University of Minnesota Press, described as follows: “Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.”

James Mackay is Assistant Professor of British and American Studies at European University Cyprus, and is one of the founding editors of the open access Indigenous Studies journal Transmotion. He can be reached at j.mackay@euc.ac.cy

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Peter A. Kopp, “Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley” (U California Press, 2016)

Fri, 09 Mar 2018 11:00:18 -0000

Environmental historian Peter A. Kopp‘s book Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley (University of California Press, 2016) examines the fascinating history of a very special plant: the hop. From its prehistoric origins to its use in ancient and medieval beermaking, the hop was already an important crop in human agriculture when it first appeared on Colonial American shores, but when it made its way to Oregon’s lush Willamette Valley in the mid-19th century, it changed itself, the region, and the world forever. Savvy farmers, brewers and marketers soon turned the Willamette Valley into the “Hops Capital of the World,” and began to bend the entire world’s beer industry to their will. The hop somehow managed to survive and even flourish during Prohibition of the 1920s and 1930s, then almost fell victim to a disease that nearly destroyed the fields of aromatic plenty, but laboratory science and big business spelled a resurrection for the hardy hop. This book is a highly readable and interesting new look at the history of beer and the origins of the Pacific Northwest’s famed craft brewing culture.

Peter A. Kopp is Associate Professor and Director of Public History at New Mexico State University in las Cruces, New Mexico. In addition to researching hops and beer, Dr. Kopp also works on the history of tourism and various aspects of environmental history in the U.S. Southwest. His book Hoptopia won the American Historical Association’s Pacific Coast Branch Book Award last year, 2017.

Sean Munger is an author, historian, teacher and podcaster. He also has his own historical podcast, Second Decade, on the Recorded History Podcast Network.

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Andrew Friedman, “Chefs, Drugs and Rock ‘n’ Roll” (Ecco Press, 2018)

Mon, 05 Mar 2018 11:00:10 -0000

I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making waves in the industry. Friedman charts a course starting in the mid 1960s and winding up in the early 1990s during which the profession of cheffing became what it is today: Respectable. But what a hot, heavy, up and down journey to get there! We conducted this interview on the front sun deck of a beautiful house in Silverlake, Los Angeles.

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D. Harris and P. Guiffre, “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen” (Rutgers UP, 2015)

Thu, 22 Feb 2018 11:00:25 -0000

In Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen (Rutgers University Press, 2015), Deborah Harris and Patti Giuffre trace the historical evolution of the profession, analyze more than two thousand examples of chef profiles and restaurant reviews, and conduct in-depth interviews with thirty-three women chefs. There are a number of recent books, magazines, and television programs that focused on the world of the professional chef. The media perpetually uses men as icons to market the hot and sexy field of being a chef in the professional kitchen. All the while, the work of women in the kitchen is discounted as a domestic role. This devaluation remains intact because of the exclusion of women in professional kitchens. This helps men maintain the legitimacy of the profession and perpetuates the appearance of home cooking as women’s domestic duty.

Dr. Deborah A. Harris is an Associate Professor in the Department of Sociology at Texas State University. She focuses her teachings on courses in the area of stratification and inequality, qualitative research methods, rural aging, and the sociology of food. Harris’s published research has addressed the impacts of welfare reform on low-income women and their families, as well as how the closing of military facilities affects local communities.

Dr. Patti Giuffre is the Director of Graduate Programs in the Department of Sociology at Texas State University. She focuses her teaching and research in the area of work and occupation, gender, sexuality, and qualitative methods. She has conducted research on sexual harassment, sexual orientation discrimination, and experiences of LGBT workers in gay-friendly workplaces. She is also an active member of the American Sociological Associations sections on Sex and Gender and Organizations, Occupations, and Work and of the Sociologists for Women in Society.

Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He earned his doctoral degree in Public Policy and Public Administration from Walden University. His most recent paper, to be presented at the upcoming American Society for Environmental History conference, is titled Down Lovers Lane: A Brief History of Necking in Cars.

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Mark Padoongpatt, “Flavors of Empire: Food and the Making of Thai America” (U of California Press, 2017)

Tue, 13 Feb 2018 11:00:26 -0000

In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States, and yet Thai people have remained relatively invisible in American life. The story of Thai food in America begins with U.S. informal empire and culinary tourism in Thailand in the 1950s. Subsequent migration and settlement in LA spurred a Thai restaurant boom in the 1970s and 1980s. Padoongpatt investigates how these culinary contact zones helped shape Thai identity while remaining attentive to tensions over ethnicity, class, and gender in these spaces. The commercially driven, multicultural sensibility that made Thai cuisine popular among Angelenos had its limits, however, and Padoongpatt uses the clash over a weekend food festival at a Thai Buddhist temple to highlight conflicting modes of suburbanization. By the 1990s, the Thai community could organize politically, and used local culinary tourism to stimulate equitable economic development in the newly designated Thai Town neighborhood of LA. As the story of Thai cuisine in the U.S. continues to unfold, Flavors of Empire urges readers to think critically about the long journeys—both geographic and historical—that our food has taken to get to our plates.

Ian Shin is C3-Mellon Postdoctoral Fellow and Lecturer in the History Department at Bates College, where his teaching and research focus on the history of the U.S. in the world and Asian American history. He is currently completing a book manuscript on the politics of Chinese art collecting in the United States in the early 20th century. Ian welcomes listener questions and feedback at kshin@bates.edu.

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Johan Swinnen and Devin Briski, “Beeronomics: How Beer Explains the World” (Oxford UP, 2017)

Tue, 31 Oct 2017 10:00:05 -0000

Beer has been a part of human civilization dating back to its beginnings. In summarizing the role it has played over the millennia, Johan Swinnen and Devin Briski’s book Beeronomics: How Beer Explains the World (Oxford University Press, 2017) reveals how the evolving roles the beverage has played exposes broader trends in the economy and society. As Briski explains in this podcast, while beer has been consumed since at least as early as Sumerian times, it wasn’t until the addition of hops as a preservative by brewers in Europe during the Middle Ages that beer became commercially viable. The development of the industry reflected more general trends, from the economies of scale that took place during the Industrial Revolution to the impact of television on small brewers in the United States in the mid-20th century. Today the industry is characterized both by a few multinational conglomerates and numerous craft brewers whose products provide a diverse counterpoint from the mass-produced lagers of the large companies. Briski reveals how these products reflect the different trends of consumption throughout the world, from the increased focus upon quality consumption in the United States and western Europe to the rapid expansion of beer consumption in places like Russia, China, and Brazil.

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Bryant Simon, “The Hamlet Fire: A Tragic Story of Cheap Food, Cheap Government, and Cheap Lives” (The New Press, 2017)

Fri, 06 Oct 2017 15:42:51 -0000

On September 3, 1991, a fire erupted at the Imperial Foods factory in the small town of Hamlet, North Carolina. Twenty-five people died behind the factory’s locked doors that morning. Most of the victims were women, and about half of them were black. In The Hamlet Fire: A Tragic Story of Cheap Food, Cheap Government, and Cheap Lives (The New Press, 2017), Temple University history professor Bryant Simon lays out the structural failures in the American and global economic systems which killed those workers. As economic growth slowed and inflation rose in the 1970s, many Americans grew disillusioned with the New Deal era promise of high wages and a robust regulatory state. Instead, Simon argues, Americans began to embrace a culture of cheap, ready-made, products and government policies which benefitted business owners, rather than employees. Food sat high atop the list of cheap items Americans craved, particularly chicken which, just before the Hamlet fire, surpassed beef as the meat most commonly consumed by American diners. It was no coincidence that the Imperial plant in Hamlet processed chicken strips and tenders for sale at national chain grocery stores. Nor was it a coincidence that Imperial relocated to North Carolina in the 1980s, as the state defunded regulatory systems and opened its doors to businesses looking for any edge in a hyper competitive market. The Hamlet Fire is a remarkable and ultimately sad story about the hidden costs of American consumption and global systems of production at the end of the twentieth century.

Stephen Hausmann is a doctoral candidate at Temple University and Visiting Instructor of history at the University of Pittsburgh. He is currently writing his dissertation, a history of race and the environment in the Black Hills and surrounding northern plains region of South Dakota, Wyoming, and Montana.

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Andrew Smith, “Terror and Terroir: The Winegrowers of the Languedoc and Modern France” (Manchester University Press, 2016)

Fri, 06 Oct 2017 10:00:51 -0000

Andrew Smith‘s Terror and Terroir: The Winegrowers of the Languedoc and Modern France (Manchester University Press, 2016) is a political history of wine radicalism. Focused on the producers rather than the consumers of what Roland Barthes famously referred to as the nation’s “totem-drink,” Terror and Terroir examines wine politics and activisms in the Languedoc following the Second World War. In a first chapter, Smith looks closely at the memory and legacy of the “Grand Revolt of 1907,” a series of major protests that became a cornerstone of winegrower mythology in the post-45 period. Tracing the evolution of the winegrowers’ movement in the region from the mid-1940s to the late 1950s, the book looks at a variety of groups and organizations that sought to represent the interests of producers. After 1961, the Comite Regional d’Action Viticole (CRAV) dominated the scene.

Over the course of the next two decades, the CRAV engaged in a variety of forms of direct action that came to a head with the “Gunfight” at Montredon in 1976. Thinking carefully about the political violence of this and other milestone moments, the book also looks at the intersection of the Occitan and radical viticulture movements; the impact of changes at the national level on regional lives and politics; and the effects of the major forces of modernization, European integration, and globalization. Drawing on a range of material from national and regional archives and press sources to oral history interviews, Terror and Terroir combines complex and compelling storytelling with careful historical and political analysis of a movement that mobilized thousands of French citizens over decades. The book has much to offer readers interested in the histories of wine and political radicalism (in equal measure!).

Roxanne Panchasi is an Associate Professor in the Department of History at Simon Fraser University. A historian of French culture and politics in the twentieth century, her current research focuses on the representation of nuclear weapons and testing in France and its empire since 1945. She lives and reads in Vancouver, Canada. If you have a recent title to suggest for the podcast, please send an email to: panchasi@sfu.ca.

*The music that opens and closes the podcast is an instrumental version of Creatures, a song written by Vancouver artist/musician Casey Wei (performing as hazy). To hear more, please visit https://agonyklub.com/.

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Nina Savelle-Rocklin, “Food for Thought: Perspectives on Eating Disorders” (Rowman and Littlefield, 2017)

Tue, 12 Sep 2017 11:00:12 -0000

The psychology of eating disorders is poorly understood. Recent trends in research and treatment focus near-exclusively on behaviors around food and weight without sufficiently attending to their psychic undercurrents. Yet evidence shows that, when patients start putting words to the pain their eating disorders express, they start gaining freedom from these vexing patterns. Psychoanalytic psychotherapy is well positioned to offer individuals such an opportunity, and the rationale for such an approach is well-described in Dr. Nina Savelle-Rocklin’s new book, Food for Thought: Perspectives on Eating Disorders (Rowman and Littlefield, 2017). In her book, Dr. Nina–as she likes to be called–explains psychoanalysis’s unique perspective on eating problems: that they express relational needs and traumas when words cannot, and that treatment which focuses on “what’s eating at you” rather than “what you’re eating” offers deeper and longer-lasting healing. In our interview, Dr. Nina shares her personal journey to this realization and offers insights about our relationships with food that will speak to us all.

Dr. Nina Savelle-Rocklin is a psychoanalyst, author, radio host, and internationally recognized expert in the psychology of eating. She has been featured in Psychology Today, The Los Angeles Times, Prevention, Real Simple, Redbook, Huffington Post and many other publications, as well as numerous radio shows, summits and events. Dr. Nina also writes an award-winning blog, Make Peace With Food, and hosts a call-in radio program, The Dr. Nina Show, which airs Wednesdays at 10am PST on LA Talk Radio.

Eugenio Duarte, Ph.D. is a psychologist and psychoanalyst practicing in New York City. He treats individuals and couples, with specialties in gender and sexuality issues, eating and body image problems, and relationship issues. He regularly presents and writes about these topics.

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Faegheh Shirazi, “Brand Islam: The Marketing and Commodification of Piety” (U. Texas Press, 2016)

Tue, 05 Sep 2017 21:31:04 -0000

Religion is big business nowadays. Within the global context of Muslim consumers Islamic commodities have become increasingly popular over the past few decades. Faegheh Shirazi, Professor in the Department of Middle Eastern Studies at the University of Texas at Austin, explores the industrial and discursive production of halal products in Brand Islam: The Marketing and Commodification of Piety (University of Texas Press, 2016). In the wake of increased insecurity due to the rise of anti-Muslim sentiments and policy, Islamic-branded products have become an essential means for shaping and expressing social identities. The commodification of a religious orientation has produced a halal consumerism that pervades the branding and marketing logic of several industries. In our conversation we discuss the corporatization of the halal food industry, Islamic products and non-Muslim publics, the politics of slaughtering animals, Islamic branded toys, such as hijabi dolls, cosmetic and toiletry products, and the Muslim fashion industry.

Kristian Petersen is an Assistant Professor of Religious Studies at the University of Nebraska Omaha. He is the author of Interpreting Islam in China: Pilgrimage, Scripture, and Language in the Han Kitab (Oxford University Press, 2017). He is currently working on a monograph entitled The Cinematic Lives of Muslims, and is the editor of the forthcoming volumes Muslims in the Movies: A Global Anthology (ILEX Foundation) and New Approaches to Islam in Film (Routledge). You can find out more about his work on his website, follow him on Twitter @BabaKristian, or email him at kjpetersen@unomaha.edu.

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Alice Weinreb, “Modern Hungers: Food and Power in Twentieth-Century Germany” (Oxford UP, 2017)

Sun, 13 Aug 2017 14:20:27 -0000

Food is a hot topic these days, and not just among the folks posting pictures of their dinner on Instagram. A growing number of scholars in many fields study food’s production, distribution, consumption, connection to geopolitics, environmental impact and history. Alice Weinreb‘s new book, Modern Hungers: Food and Power in Twentieth-Century Germany (Oxford University Press, 2017), is a most welcome contribution to this rapidly expanding and timely field of study.

The global industrial food system grew out of late-nineteenth-century imperialism. In 1914, that system became a weapon of war. For combatant states, maintaining (and disrupting) food supply chains emerged as a major military-strategic objective. Today, all states are caught up in the global food system, but Germany in the twentieth-century provides a unique place to observe its fascinating and often distressing historical permutations, because the country’s history condenses so many modern forms of state (imperial, fascist, socialist, liberal-democratic), not to mention global crises and political caesurae–the World Wars, the rise of National Socialism and its defeat, the country’s division and reunification.

Professor Weinreb’s ambitious, wide-ranging, interdisciplinary study also offers a wealth of perspectives on such topics as food aid, school lunches, obesity, the condition of hunger, and gendered labor, among many others.

Alice Weinreb is Associate Professor of History at Loyola University Chicago, where she teaches courses on twentieth-century Europe, on the history and politics of food, European environmental history, and on the Holocaust.

Monica Black is Associate Professor and Lindsay Young Professor of History at the University of Tennessee, Knoxville. She teaches courses in modern European and German history.

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Sophie Egan, “Devoured: How What We Eat Defines Who We Are” (William Morrow, 2017)

Mon, 24 Jul 2017 15:17:37 -0000

In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make Americas cuisine so great.

Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of perks like free meals for employees; from the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.

Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Holding degrees from Stanford and UC Berkeley, she has written for Sunset magazine and was named one of the UC Global Food Initiative’s 30 Under 30. Her writing has been published in WIRED, Bon Appetit, Time, The Wall Street Journal, KQED, and The New York Times Well blog. She is based in San Francisco.

Lori A. Flores is Associate Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). She is based in Brooklyn.

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Michael W. Twitty, “The Cooking Gene: A Journey through African American Culinary History in the Old South” (Amistad, 2017)

Mon, 19 Jun 2017 10:00:52 -0000

The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life the unsung heroes of American food history, the black cooks in slavery and freedom who created an innovative and syncretic cuisine. Like them, he builds upon the South’s diverse botanical ecosystems, a continent of indigenous nations, and the long roots of memory, extending back across the middle passage to West Africa.

For Twitty, this is also a tale of family. He shares his ancestors experiences through stories, recipes, genetic tests, and historical documents. He travels from abandoned cotton plantations to black-owned organic farms, from synagogues in Georgia to vodun rituals in New Orleans.

As Twitty takes us on this journey, he shows how food and memory together can heal. He reminds that as uncomfortable as honest conversation about racism’s legacy can be, its the only path to rejuvenating body, soul, and American community.

Jeremy Wood is a Seattle appellate attorney. Much of his scholarly work has concerned Native American interests. He also serves as Co-Chair for the Seattle City Human Rights Commission and as a Jewish educator. You can learn more about his work by visiting https://www.linkedin.com/in/jeremyfwood. He can be reach at jeremywood10@gmail.com.

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Diana Kennedy, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (U of Texas Press, 2016)

Mon, 22 May 2017 04:00:45 -0000

Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen at the Diana Kennedy Center, Quinta Diana, in Michoacan, Mexico, as well internationally through cooking tours as an ambassador of authentic Mexican cuisine.

Her expertise grew through decades of driving the length and width of Mexico in her truck, learning cooking techniques and ingredients from local cooks in towns and villages. Along the way, she kept notes on the locales, growing seasons, and uses of all the herbs. She even learned how to deal with the occasional scorpion (there’s a spray).

The word redoubtable certainly applies. Kennedy is English; she spent the war years in the English Forestry Corps in Wales and Wiltshire, to which she attributes the awakening of her appreciation for local country foods. She traveled to North America after the war, staying in Canada. It was through marriage to an American journalist who she met to the Caribbean that she arrived in Mexico City, his new posting. From this beginning–the profusion, colors, and variety of Mexican foods astonished her–she was drawn slowly but inexorably into the world of Mexican cooking.

First published in 1984, Nothing Fancy covers Kennedy’s many lives: foods from her English childhood as well as Mexican favorites and recipes from friends. In nineteenth-century cookery book style, it also contains a section on drinks and home remedies.

In this 2016 edition, Kennedy delivers two sallies to the food world (at 94, she sees no need to mince words): the sections “My Betes Noires” and “My Betes Noires Vertes” will open your eyes and joggle your convictions. Ready to abandon kosher salt?

Over her long career as an authority on Mexican cuisine, Diana Kennedy has been awarded the Mexican Order of the Aztec Eagle, the Order of the British Empire (OBE), the James Beard cookbook award for Oaxaca al Gusto, about the cuisine of Oaxaca, on the country’s southern coast, and the James Beard Cookbook Hall of Fame award.

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Demet Guzey, “Food on Foot: A History of Eating on Trails and in the Wild” (Rowman and Littlefield, 2017)

Sun, 14 May 2017 13:55:57 -0000

Napoleon famously stated that an army marches on its stomach. Of no less importance is the food that keeps exploration moving, whether polar, desert, or on pilgrimage. Demet Guzey‘s Food on Foot: A History of Eating on Trails and in the Wild (Rowman and Littlefield, 2017) is a history of staying alive on the edible, barely edible, and inedible. It is also a history of progress made on several fronts in the late nineteenth and early twentieth centuries: nutrition, medical discoveries, early feminism.

In the dawning days of exploration, the notion of the exploration-friendly foods was nonexistent. However, some groups had already devised travel-worthy food. Exploration owes a huge debt to the North American Cree Indians for their food, pemmican. This mixture of fat and dried meat was indestructible. Every polar expedition carried it. In the standard explorer kit (ship biscuits, chocolate, sugar, tea, powdered milk, pemmican) it was the most durable. It was not delicious. In fact, it was detested, but it was eaten. Among explorers, there was even an unofficial competition for a recipe to make pemmican better tasting. Amundsen boasted about his recipe.

Mountaineers had different problems. At 14,000 feet, the appetite decreases sharply and fatigue is a constant. Sugar decreases fatigue so the consumption of hot beverages (for heat as well) is critical. And fluid consumption combats the dehydration/altitude sickness combination experienced by climbers. For people surrounded by free water in the form of snow, shortage of water seems ironic. But at high altitudes, paraffin is the fuel used (wood is too heavy to carry) and stoves took longer to boil water, using up precious paraffin. It wasn’t until the 1950s that best diet for high-altitude climbing was understood.

When women entered the mountain-climbing arena, they did so with enthusiasm and a unique approach. Their observations and recording keeping (in the form of diaries) provide an excellent scientific record of the terrains they covered, something ignored by their male counterparts. The best mountain-climbing diet in the book is what the first woman to achieve Mt. Everest, Junko Miyazaki from Japan, in 1975, took. What is remarkable is that her mountaineering food can also be ordered in any Japanese restaurant. It takes a woman to know what to eat on Everest.

Unlike most food-related books, Food on Foot provides the reader with a list of foods never to indulge in.

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Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)

Sat, 25 Mar 2017 11:29:24 -0000

A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose, has the power to stir a remarkable array of emotions and produce heated debates. Comparing the French and American producers and consumers of this controversial food item, Contested Tastes: Foie Gras and the Politics of Food (Princeton University Press, 2016) offers readers a broad mix of these perspectives under a clear, rich analysis. Assistant Professor Michaela DeSoucey takes readers to the farms in southwest France, where ducks are force-fed with tubes placed down their throats, and into the high-end restaurants in Chicago, where foie gras was temporarily banned in the 2000s and made an object of fascination. Her aim is to show how we could use what she calls gastropolitics, or the conflicts over food and culinary practices that get branded as social problems and lie at the intersection of social movements, cultural markets, and government regulation, to understand the implications and impacts these contestations have for social life in a variety of contexts. The result is a highly informative and entertaining journey through the social and symbolic terrain surrounding foie gras. Readers will truly learn a lot from liver.

Richard E. Ocejo is associate professor of sociology at John Jay College and the Graduate Center of the City University of New York (CUNY). He is the author of Masters of Craft: Old Jobs in the New Urban Economy (Princeton University Press, 2017), about the transformation of low-status occupations into cool, cultural taste-making jobs (cocktail bartenders, craft distillers, upscale men’s barbers, and whole animal butchers), and of Upscaling Downtown: From Bowery Saloons to Cocktail Bars in New York City (Princeton University Press, 2014), about growth policies, nightlife, and conflict in gentrified neighborhoods. His work has appeared in such journals as City & Community, Poetics, Ethnography, and the European Journal of Cultural Studies. He is also the editor of Ethnography and the City: Readings on Doing Urban Fieldwork (Routledge, 2012) and serves on the editorial boards of the journals Metropolitics, Work and Occupations, and the Journal for Undergraduate Ethnography.

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Jordan D. Rosenblum, “The Jewish Dietary Laws in the Ancient World” (Cambridge UP, 2016)

Thu, 09 Mar 2017 21:14:39 -0000

In The Jewish Dietary Laws in the Ancient World Jordan D. Rosenblum explores how cultures critique and defend their religious food practices. In particular he focuses on how ancient Jews defended the kosher laws, or kashrut, and how ancient Greek, Romans, and early Christians critiqued these practices. As the kosher laws are first encountered in the Hebrew Bible, this study is rooted in ancient biblical interpretation. Rosenblum explores how commentators in antiquity understood, applied, altered, innovated upon, and contemporized biblical dietary regulations. He shows that these differing interpretations do not exist in a vacuum; rather, they are informed by a variety of motives, including theological, moral, political, social, and financial considerations. In analyzing these ancient conversations about culture and cuisine, he dissects three rhetorical strategies deployed when justifying various interpretations of ancient Jewish dietary regulations: reason, revelation, and allegory. Finally, Rosenblum reflects upon wider, contemporary debates about food ethics.

Phillip Sherman is Associate Professor of Religion at Maryville College in Maryville, TN.

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David B. Goldstein and Amy L. Tigner, eds. “Culinary Shakespeare: Staging Food and Drink in Early Modern England” (Duquesne UP, 2016)

Mon, 19 Dec 2016 11:19:28 -0000

Culinary Shakespeare: Staging Food and Drink in Early Modern England (Duquesne University Press, 2016) is a collection of essays that offers new dimensions for reading and understanding Shakespeare’s plays. Responding to a rich scholarship on Shakespeare, the authors shift the centers and margins of literary discourse to illuminate aspects that were previously dismissed as insignificant.

In Culinary Shakespeare, food is theorized as a territory where multiple dimensions intersect and overlap: aesthetic, social, national, political, etc. As the authors of the introduction section state, “This culinary Shakespearean moment, by crystalizing question about knowledge, power, ethics, colonialism, labor, and desire, introduces us to the grave importance of food in the early modern period and to the dangers of ignoring eating as an ontological and epistemological phenomenon” (1). A part of everyday life, food reflects the individuals engagements with the world and others, revealing intricacies of communication and world-view construction.

In Shakespeare’s plays, food is copiously visible and, at the same time, exquisitely subtle. As the essays demonstrate, Shakespeare offers a variety of food engagements ranging from traditional English cuisine and exotic delicatessens to drinking, feasting and banqueting. The three parts of the collection guide readers through the levels Shakespeare’s gastronomic representations permeate: Local and Global; Body and State; Theatre and Community. The three chapters coherently illustrate the idea framed by the introduction note: “For Shakespeare, the culinary is primary” (3). Although the statement may sound categorical, it nevertheless draws attention to textual layers that contain essential information not only about Shakespeare’s plays, but also about society and the community in Early Modern England. Describing food subtleties, the contributors discuss how Shakespeare address the issues of economy and nationhood. Highlighting the perspectives that were underrepresented in the traditional scholarship, Culinary Shakespeare also invites new engagements with literature and literary criticism. Revealing shifting nature of centers, the collection provides tools for reading texts as entities that participate in and absorb a diversity of discourses.

David B. Goldstein is associate professor of English at York University in Toronto. Amy L. Tigner is associate professor of English at the University of Texas, Arlington.

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Christopher Woolgar, “The Culture of Food in England, 1200-1500” (Yale UP, 2016)

Fri, 30 Sep 2016 18:40:12 -0000

Food was central to the lives of people in England during the Middle Ages in ways different than it is today. As Christopher Woolgar reveals in his book The Culture of Food in England, 1200-1500 (Yale University Press, 2016), it had a cultural significance that permeated nearly aspect of their society. Using a vast range of legal, archaeological, and literary sources, he explains what the English ate during the late Middle Ages, how they ate it, and what their food meant to them. The choices of food available to people typically varied based on wealth and locale, helping to define the class and status of their consumers within English society. Yet Woolgar shows that food often served as a form of connection as well, with the experience of eating within the context of elaborate settings such as celebratory feasts was an important experience of bonding within and between various groups. Together these various choices and settings gave foods and their consumption a particular social and cultural significance that defined the lives of the people who ate them as peasants, townspeople, clergy or elites.

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Amy Wright, “Cracker Sonnets” (BrickRoad Poetry Press, 2016)

Thu, 18 Aug 2016 15:37:12 -0000

My grandmother, who’s now ninety-eight, lived most of her life in a little town in Southwestern Ohio called Waynesville. The town has reinvented itself in the last few years as a destination for antiquers wiling to pay top-dollar for what she might call junk, but when she was there the town was the small center of a lot of small family farms, including her own. In her years there, she helped run the farm, started a dry-cleaning business, drove the school bus, served as an EMT and worked in the sheriff’s office. She was one of the folks everyone knew. On Sundays, she cooked biscuits for the prisoners in the local penitentiary. For me, growing up, she was just grandma. I didn’t realize the richness of her character until years later, with age and distance, maybe even a little wisdom.

In her latest poetry collection, Amy Wright takes this kind of realization and transforms it into powerful, moving, and often times hilarious art. She was raised in the Appalachian region of Southwest Virginia, and her poems, which she calls Cracker Sonnets (BrickRoad Poetry Press, 2016), bring this region and its characters to life. Jax Ovie, Virginia Leabus, Coralee Robins, Leda Burke, Belle Neely, and Edna Culpepper, these are just a few of the folks whose daily grinds and deep affections fill Wright’s poems. And as you can tell from these names alone, Wright portrays her people with what you’d hope from a poet: lyric delight.

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Marta Zaraska, “Meathooked: The History and Science of our 2.5-Million-Year Obsession with Meat” (Basic Books, 2016)

Tue, 05 Jul 2016 17:16:06 -0000

Here in the U.S. we’ve just celebrated the Fourth of July, with its parades, fireworks, and, of course, cook-outs. If you’re like me, the smell of a grilling burger can make you salivate from across the yard. I feel like Pavlov’s dog whenever it happens, and that includes the seven or so years I was a vegetarian. I’d like to say I react this way only on these idyllic occasions summer holidays, family barbecues, campfire weenie roasts under a star-filled sky. But the truth is I can be walking to my car in July across a 95-degree asphalt parking and smell the exhaust fan from a Burger King a block away: suddenly I need one of those flame-broiled burgers. Every time this happens I ask myself, “Why? Why is this smell such a trigger?”

That’s exactly the question that drives Marta Zaraska‘s new book, Meathooked: The History and Science of our 2.5-Million-Year Obsession with Meat (Basic Books, 2016). As a science writer whose work has been featured in The Washington Post, Scientific America, and Newsweek, Zaraska has come across information thats more or less familiar to us: how bad meat is for our health, for our environment, and certainly for the animals in the massive feeding operations. And yet, as Zaraska points out, we’re eating as much meat as ever and, globally, we’re eating even more. So why? Why are we so hooked on meat?

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Sarah Wald, “The Nature of California: Race, Citizenship, and Farming since the Dust Bowl” (U. of Washington Press, 2016)

Tue, 28 Jun 2016 19:16:54 -0000

The California farmlands have long served as a popular symbol of America’s natural abundance and endless opportunity. Yet, from John Steinbeck’s The Grapes of Wrath and Carlos Bulosan’s America is in the Heart to Helena Maria Viramontes’s Under the Feet of Jesus, many novels, plays, movies, and songs have dramatized the brutality and hardships of working in the California fields. Little scholarship has focused on what these cultural productions tell us about who belongs in America, and in what ways they are allowed to belong. In The Nature of California: Race, Citizenship, and Farming since the Dust Bowl (University of Washington Press, 2016), Sarah Wald analyzes this legacy and its consequences by examining the paradoxical representations of California farmers and farmworkers from the Dust Bowl migration to present-day movements for food justice and immigrant rights. Analyzing fiction, nonfiction, news coverage, activist literature, memoirs, and more, Wald gives us a new way of thinking through questions of national belonging by probing the relationships among race, labor, and landownership. Bringing together eco-criticism and critical race theory, she pays special attention to marginalized groups, examining how Japanese American journalists, Filipino workers, United Farm Workers members, and contemporary immigrants-rights activists, among others, pushed back against the standard narratives of landownership and citizenship.

SARAH D. WALD is assistant professor of English and environmental studies at the University of Oregon.

Lori A. Flores is an Assistant Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). You can find her at http://www.loriaflores.com, lori.flores@stonybrook.edu, or hanging around Brooklyn.

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Garrett M. Broad, “More Than Just Food: Food Justice and Community Change” (U of California Press, 2016)

Fri, 13 May 2016 13:08:49 -0000

Resistance to the industrial food system has, over the past decades, led to the rise of alternative food movements. Debate about genetically modified food, sugar consumption, fast food and the obesity crisis (to name a few) is pervasive. Most often, this focuses on individual consumer choice. Garrett M.Broad argues, however, for the importance of community level initiative. He maintains that the vote with your fork movement obscures the structural foundation of the corporate food system. The alternative food movements, as a whole, fail to recognize that the inequities in the food system are connected to histories of racial and economic discrimination.

Broad’s book More Than Just Food: Food Justice and Community Change (University of California Press, 2016) examines the work of community-based food justice groups operating in South Los Angeles, like Community Services Unlimited (CSU). Founded as an arm of the South California Black Panther Party, CSU organizes at a grassroots level to provide community access to food, while using food as a means to foster consciousness and promote a broader movement for social justice. More Than Just Food narrates the stories of these organizations, evaluates the pitfalls and possibilities of community-level initiative, and highlights the problematic position of local groups working with national non-profit organizations, and governmental and corporate agencies. Through his engaged scholarship and nuanced analysis, Broad offers us a study of specific movements in their local context and makes recommendations to help future movements organize and act effectively.

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Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

Thu, 21 Apr 2016 12:29:15 -0000

In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history.

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Jeff Koehler, “Darjeeling” (Bloomsbury, 2015)

Thu, 31 Mar 2016 12:49:24 -0000

Darjeeling tea, like other members of its artisanal tribe serrano peppers, Champagne, and grana padano,exists through a combination of intimate understanding of natural forces, intensive labor, and lifelong dedication. The result is a small output of unparalleled quality. The town where Darjeeling tea grows, in West Bengal, India, in the foothills of the Himalayas, is a setting of immense beauty, complicated history, and environmental fragility. Even transporting this precious tea to Kolkata, where it is traded 400 miles away down on the Indian plains, is subject to the whims of climate: monsoons and narrow mountain roads, often washed out by mudslides.

Does a tea warrant such efforts? In Darjeeling (Bloomsbury, 2015), Jeff Koehler explains why the answer is “yes.” There is nothing simple about Darjeeling, this single estate agricultural product. He weaves a web of stories: how this non-native plant came to India, how a tea garden functions, what the role of tea taster is (there’s lots of spitting, as in wine tasting), how many different colors a cup of Darjeeling may have (depends on the pour and the season), how many “plucks”–two young leaves with a bud–make one pound (10,000), and why it continues to hold the highest price paid at auction. For its success, everything depends on the deepest knowledge of unknowable factors.

Some of these factors threaten the future of Darjeeling: worker absenteeism, regional political unrest, erosion, climate change, balancing agricultural methods with its Western market’s obsession for “organic.” There are 85 tea gardens in Darjeeling. Glenburn, from which the Himalayan peak Kanchenjunga is visible on a clear day, is one of them. Its manager, Sanjay Bansal, says this about his work: “Tea planting is unrivaled in scope for creativity. It’s endless.” The book is illustrated with maps, archival images, and the author’s evocative photographs. And he has not forgotten to include several recipes for foods to accompany our cup of Darjeeling. Darjeeling has been nominated for the 2016 International Association of Culinary Professionals (IACP) award in the Literary Food Writing category.

Jeff Koehler is a writer and photographer whose four earlier books have focused on the foods and cultures of Spain and Morocco.

Valerie Saint-Rossy is a freelance editor, translator, and writer. She is copy chief of The Explorers Journal. Her literary translations from Spanish and her book reviews can be found online. Raised in a UNESCO family, she has broad international experience and works in four languages. Her editorial specialization is world cuisines.

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Sarah Bowen, “Divided Spirits: Tequila, Mezcal, and the Politics of Production” (U of California Press, 2015)

Sat, 06 Feb 2016 22:50:04 -0000

In her new book, Divided Spirits: Tequila, Mezcal, and the Politics of Production (University of California Press, 2015), Sarah Bowen presents the challenges and politics associated with the establishment of Denominations of Origin (DOs) for tequila and mezcal. On one hand, establishing these DOs protects a crucial part of Mexico’s national identity as well as the quality of these fermented beverages. On the other hand, small farmers, jimadores, and other agricultural field workers who have been producing tequila and mezcal for generations now find themselves struggling because they are either outside the currently defined terroir physical boundaries, or their products do not fall within the currently defined production standards. Without the ability to market their goods using the terms “tequila” or “mezcal”, these small business owners and workers are losing opportunities to the largest companies who have industrialized the market. Bowen takes the reader through the history of the establishment of the DO rules, the challenges of, “Making mezcal in the shadow of the Denomination of Origin”, and the influence of the United States on the future of artisan mezcal. The book is rich with first-hand observations and stories of the proud small farmers and field workers who are trying to survive in a structure that can be perceived to favor big business.

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Cindy R. Lobel, “Urban Appetites: Food and Culture in Nineteenth-Century New York” (U of Chicago Press, 2014)

Sat, 06 Feb 2016 11:13:31 -0000

New York City’s growth, from colonial outpost to the center of the gastronomic world is artfully crafted by Cindy R. Lobel, Assistant Professor of History at Lehman College and the CUNY Graduate Center, in her tome Urban Appetites: Food & Culture in Nineteenth Century New York (University of Chicago Press, 2014), Lobel examines the evolution of the metropolis as gastronomic capital through the lens of public markets, grocers, restaurants, dining rooms and kitchens as they rose and fell in popularity through the nineteenth century.

Lobel’s attention to poignant historical moments, such as the Industrial Revolution and the emergence of middle/leisure class culturalism demonstrate the importance New York City has, and continues to play on gastronomic evolution. Not short on the politicizing of the market industry in the early to mid-nineteenth century, we are taken on the journey through the gritty dairy and meatpacking mills of the city, leading us into the bright light of reform, and healthier and affordable food choices.

The “creation of a new urban culture” is explored in chapter four, “To See and Be Seen.” The restaurant, as the new social center of life in the city pointedly addresses the inequalities of gender, class, and ethnicity in the development of this consumer leisure experience. Lobel next takes us into the intimate dining rooms of the emerging middle class, centering the reader in the ideology of “Domestic Goddess.” Gender roles, consumerism, leisure class and capitalism are central to this new “designated space to enact rituals of cohesion and inoculate children with middle class values.”

The final chapter all things that make a modern urban setting unique are conflicted with Lobel’s honest examination of immigrant diversity and cultural differences. “Issues of race, class, and ‘perceived’ Anglo-American superiority” coupled with the ongoing regionalization of the cityscape are put on the plate for us to indulge in what makes an urban setting the unique tapestry of difference we have come to appreciate. This journey of nineteenth century New York City is both colorful and satisfying to all who seek gastronomic fulfillment. Enjoy!

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Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)

Wed, 03 Feb 2016 12:41:30 -0000

I love this book, am using its recipes, and was thrilled to interview Dr. Koufman, an iconoclast who appears poised to torpedo a terribly wasteful and dangerous arm of the pharmaceutical-industrial complex. As the advertising copy for Dr. Koufman’s Acid Reflux Diet (Katalitix, 2015) notes: “Combining 35 years of work in the field of acid reflux, including scientific research and the treatment of thousands of patients at the Voice Institute of New York, Dr. Jamie Koufman has identified the causes and the cures for this much-misunderstood health crisis.” The opening section of the book explains the science of why this diet works, and the contains recipes. Our talk covered science along with the doctor’s personal biography.

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James A. Benn, “Tea in China: A Religious and Cultural History” (U of Hawaii Press, 2015)

Mon, 04 Jan 2016 11:26:59 -0000

James A. Benn‘s new book is a history of tea as a religious and cultural commodity in China before it became a global commodity in the nineteenth century. Focusing on the Tang and Song dynasties (with brief extensions earlier and later), Tea in China: A Religious and Cultural History (University of Hawaii Press, 2015) demonstrates that a “shift to drinking tea” in China “brought with it a total reorientation of Chinese culture.” Benn pays careful attention to the challenges and opportunities offered by the sources of China’s tea history, and each chapter offers a critical introduction to and analysis of some of those sources while also narrating a key moment and theme in the history of tea. (Because of this wonderful focus on the sources of tea historiography – including some great partial and whole translations of key documents of all sorts – the book makes not only a great read, but also a very useful pedagogical resource!) The coverage of Tea in China ranges from the earliest possible textual references to tea, to accounts of tea in medieval anomaly accounts and Buddhist texts, to Tang tea poetry by Li Bai and others, to Lu Yu’s Classic of Tea, to a twelfth-century Japanese work on tea, to Ming practices of tea connoisseurship. Enjoy!

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Yael Raviv, “Falafel Nation: Cuisine and the Making of National Identity in Israel” (University of Nebraska Press, 2015)

Thu, 17 Dec 2015 12:47:17 -0000

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation.

Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation.

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Francesca Bray et al.,eds., “Rice: Global Networks and New Histories” (Cambridge UP, 2015)

Mon, 14 Dec 2015 12:07:19 -0000

The new edited volume by Francesca Bray, Peter Coclanis, Edda Fields-Black and Dagmar Schafer is a wonderfully interdisciplinary global history of rice, rooted in specific local cases, that spans 15 chapters written by specialists in the histories of Africa, the Americas, and several regions of Asia. Rice: Global Networks and New Histories (Cambridge University Press, 2015) creates a conversation among regional and disciplinary modes of studying and narrating rice histories that have often been conducted in isolation. Specifically, the project brings together two large-scale debates that emerge from very different rice historiographies: the “Black Rice” and “agricultural involution” debates frame the inquiry here, and as you listen to my conversation with Francesca and Dagmar (the two co-editors with whom I spoke for the podcast) you’ll hear them offer an overview of the nature and stakes of both of those areas of inquiry. In the course of the conversation we also had a chance to talk about the collaborative process that produced the volume, a process that successfully maintained the specificity of the local case studies while still enabling authors to contribute to and participate in a common, global conversation that made new kinds of comparisons possible. Enjoy!

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Ted Merwin, “Pastrami on Rye: An Overstuffed History of the Jewish Deli” (NYU Press, 2015)

Mon, 14 Dec 2015 11:46:01 -0000

In Pastrami on Rye: An Overstuffed History of the Jewish Deli (New York University Press, 2015), Ted Merwin, Associate Professor of Religion and Judaic Studies at Dickinson College, serves up the first full-length history of the New York Jewish deli.

A social space and symbol, the deli demonstrated American Jews’ connection to their heritage and to their new surroundings. Merwin addresses the rise and fall of the Jewish delicatessen in America, how we remember it, and its contemporary resurgence.

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Anna L. Tsing, “The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins” (Princeton UP, 2015)

Sun, 06 Dec 2015 12:16:55 -0000

Anna L. Tsing‘s new book is on my new (as of this post) list of Must-Read-Books-That-All-Humans-Who-Can-Read-Should-Read-And-That-Nonhumans-Should-Find-A-Way-To-Somehow-Engage-Even-If-Reading-Is-Not-Their-Thing. The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins (Princeton University Press, 2015) joyfully bursts forth in a “riot of short chapters” that collectively open out into a mushroom-focused exploration of what Tsing refers to as a “third nature,” or “what manages to live despite capitalism.” Tsing’s book is based on fieldwork conducted between 2004 and 2011 in the US, Japan, Canada, China, and Finland, plus interviews with scientists, foresters, and matsutake traders in those places and in Denmark, Sweden, and Turkey. The book is an exemplar of the kind of work that can come out of thoughtful and extended scholarly collaboration, here resulting from Tsing’s work with the Matsutake Worlds Research Group. The book treats matsutake mushrooms as objects and companions that are good to think with, offering an exuberant picture of what it might look like to live “in our messes” as parts of contaminated and contaminating multispecies worlds and assemblages. Tsing calls for renewed attention to the importance of “arts of noticing,” of curiosity, of play, of polyphony, of adventure. And at the same time as it accomplishes all of this, The Mushroom at the End of the World is deeply committed to telling stories, taking us into moments in the lives of individual smellers and sellers and pickers and tasters and bosses and crusaders. It is a wonderful work of ethnography that, in many ways, transcends genre and discipline.

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Matthew Gavin Frank, “The Mad Feast: An Ecstatic Tour through America’s Food” (Liveright, 2015)

Sun, 29 Nov 2015 21:54:00 -0000

Let’s say you had a curiosity about, maybe even a hankering for, Indiana’s signature dessert, sugar cream pie. You might search for it and, on a typical foodie website, find this description, written in typical foodie prose: “As Indiana’s state pie, this rich, nutmeg-dusted custard pie also goes by the name ‘Hoosier Pie.’ Born from Amish and Shaker communities that settled in Indiana in the 1800s, this “desperation pie”–a category that refers to pies made when fresh fruit wasn’t available or money was short–is as simple as it is delicious.”

Now, sugar cream pie may be delicious, but there’s nothing delicious, nothing delectable, in that description. Compare that to the one Matthew Gavin Frank offers in his new book, The Mad Feast: An Ecstatic Tour through America’s Food (Liveright, 2015): “Our Hoosier Cream Pie is so soft we can cut it with our pinkies. So sweet, we can think only of how it moves us, speeds our hearts, allows us to run from towns called Amboy and Amo, Trafalgar and Troy. Running, we can think of all our dead aunts and uncles, all of the filled-in quarries, their ceilings waiting to collapse, the kinds of state histories buried beneath rock and dust and tablespoons of sugar we allow to burn, harden, lacquer the tops of our Hoosier Cream Pies.”

Frank’s description is no historical tidbit or bland factoid. It’s something more like a tribute, though only if a tribute can embrace the sadness of what it celebrates, the troubled soul beneath its shinning surface. And, like the rest of Frank’s book, it’s wonderfully written.

Here’s a food writer who cares as much about the words on the page as the food in our mouths. And the result of Frank’s attention to both is a book that gives us a fresh look at America and its food. Frank takes up fifty signature dishes from fifty states in fifty essays, each as surprising and engaging as a dish cooked up by a half-crazed, half-genius chef who’s determined that the best tastes make the familiar strange, but no less enticing.

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Tom Jackson, “Chilled: How Refrigeration Changed the World and Might Do So Again” (Bloomsbury, 2015)

Wed, 19 Aug 2015 16:17:19 -0000

Tom Jackson‘s Chilled: How Refrigeration Changed the World and Might Do So Again (Bloomsbury, 2015) is a completely engrossing look into the history and technology of refrigeration. This book reads like an expanded chapter of James Burke’s classic book Connections.Refrigeration is not only one of the most important foundation stones of our technological society, it’s also one that we take for granted. It’s hard to say which is more interesting; the realization that people were aware of a cooling method almost two millennia before the birth of Christ, the history of refrigeration from the Middle Ages to the present, or the possibilities for refrigeration technology in the world of the future. Chilledis a fascinating look into one of the most amazing and important technologies that man has ever developed.

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Josh Kun, “To Live and Dine in L.A.: Menus and the Making of the Modern City” (Angel City Press, 2015)

Tue, 02 Jun 2015 17:17:00 -0000

This book is a ton of fun. To Live and Dine in L.A.: Menus and the Making of the Modern City (Angel City Press) taps the deep and colorful collection of Southern California restaurant menus archived by the Los Angeles Public Library. Author Josh Kun, a professor in the Annenberg School for Communications and Journalism at the University of Southern California, presides over beautiful pages showing a century of menus, ranging from the Art Deco high points of the Brown Derby (purportedly where the Cobb Salad was invented) to the low points of “Southern” style joints whose menus used stereotype Aunt Jemima-type depictions of African American women to draw in customers. My favorites include a menu for the Hangman’s Tree Cafe, a joint in the San Fernando Valley that seemed to be working the theme of serving last meals. Fun? Kun uses the images to spin a narrative about class, race and, of course, food in the history of Los Angeles. Enjoy.

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Reid Mitenbuler, “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking, 2015)

Mon, 18 May 2015 11:09:08 -0000

Most of the year, when the weather lets us, my wife and I wind down on our front porch with a bourbon. We live out in the countryside and, for no particular reason, bourbon feels like the right choice as we watch the long grass waving on the hillside and the birds shuttling back and forth between the far trees. Every so often, I’ll suggest we change things up: maybe a Scotch or an Irish whiskey–not really such a big change in the grand scheme of things–but my wife looks at me as though I’ve made some horrible faux pas, as though I’ve suggested a tumbler full of cotton-candy vodka or bacon grease. Bourbon, she insists, that’s what goes with the landscape.

And she’s not alone. As Reid Mitenbuler points out in Bourbon Empire: The Past and Future of America’s Whiskey (Viking, 2015), bourbon is our native spirit. This is the fact that Kentucky Senator Jim Bunning affirmed in 2007, when he sponsored a bill to declare September “National Bourbon Heritage Month.” Bourbon, the bill stressed, captures the American values of “family heritage, tradition, and deep-rooted legacy.” Like most American icons, bourbon’s true history isn’t so rosy. It is, however, fascinating, as Mitenbuler shows us by tracing the spirit’s place in every era of America’s past, from the Whiskey Rebellion of 1791 to the “Declaration of Independence” for bourbon, which wasn’t passed until 1964, when congress voted on a resolution deeming bourbon, in lackluster language, “a distinctive product of the United States.” Yet here, too, Mitenbuler finds a great story, about power brokers, corporate maneuvering, and a forgotten man named Lewis Rosenstiel, who is the reason we now have whiskeys aged over eight years.

Mitenbuler offers us a rich sense of the true heritage, tradition, and legacy behind the bourbon in our glasses, and it’s as complexly American as the country itself. Scotch whiskey? Irish whiskey? My wife is certainly right. What was I thinking?

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Tom Hertweck, “Food on Film” (Rowman and Littlefield, 2014)

Sun, 26 Apr 2015 18:03:55 -0000

Movies and television shows often include scenes of eating, either as a side activity of the actors or as an integralpart of a scene. University of Nevada, Reno Professor Tom Hertweck compiled 14 essays in his collection, Food on Film: Bringing Something New to the Table (Rowman and Littlefield, 2014). He talks with me about the overall procedure of editing a group of essays, as well as the themes he discovered in this process.

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Eugene N. Anderson, “Food and Environment in Early and Medieval China” (U of Pennsylvania Press, 2014)

Sun, 15 Mar 2015 12:00:43 -0000

Eugene N. Anderson‘s new book offers an expansive history of food, environment, and their relationships in China. From prehistory through the Ming and beyond, Food and Environment in Early and Medieval China (University of Pennsylvania Press, 2014) pays careful attention to a wide range of contexts of concern with nature and its resources. Readers of Anderson’s book will find fascinating discussions of rice agriculture and fermentation, the etiquette of food and eating, concerns with deforestation in classical literature, the emergence of principles and practices of environmental management, and much more. Throughout the book, Anderson situates China within a larger frame of Central Asian history, with extensive discussions of the Silk Road and the importance of Mongol empire for the movement and circulation of food- and environment-related materials and practices. Though the main part of the book ends with the Ming Dynasty, a final chapter considers the themes of the book as they thread through modern and contemporary China. Two appendices offer further introductions to related themes – “Conservation Among China’s Neighbors” and “An Introduction to Central Asian Food.” Enjoy!

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Sarah Besky, “The Darjeeling Distinction: Labor and Justice on Fair-Trade Plantations in India” (U of California Press, 2014)

Wed, 14 Jan 2015 12:54:23 -0000

In this wonderful ethnography of Darjeeling tea, Sarah Besky explores different attempts at bringing justice to plantation life in north east India. Through explorations into fair trade, geographic indication and a state movement for the Nepali tea workers, Besky critically assesses the limits of projects that fail to address underlying exploitative structures. The Darjeeling Distinction: Labor and Justice on Fair-Trade Plantations in India (University of California Press, 2014) is a readable and theoretically nuanced book that should be of interest to many.

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Laura Silver, “Knish: In Search of the Jewish Soul Food” (Brandeis University Press, 2014)

Sat, 26 Apr 2014 16:22:11 -0000

Something nice and filling for you here! Laura Silver‘s book Knish: In Search of the Jewish Soul Food (Brandeis University Press, 2014) concerns itself not only with the round — or is it square? — savory pastry brought to America from somewhere in Europe to fill the working bellies of not well-to-do immigrants. The tale of the knish is a way to tell the story of where an ethnic group has been, where they think they are, and where they might be going. A free-ranging talk between Lower East Side resident Allen Salkin and the author, with stops along the way for smoked fish, hot dogs and pasta.

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Leona Rittner, W. Scott Haine, and Jeffrey H. Jackson, eds. “The Thinking Space” (Ashgate, 2013)

Thu, 27 Mar 2014 10:23:23 -0000

Believe it or not, the origins of this podcast and the entire New Books Network can be traced to a conversation I had in a cafein Ann Arbor, Michigan (Sweetwaters in Kerrytown, as it happens) in 2004. I was sitting there minding my own business when I overheard Ed Vielmetti and Lou Rosenfeldtalking about something called “del.icio.us” [sic]. It sounded interesting, so I asked them–complete strangers though they were–about it. They kindly brought me up to speed on something else called “Web 2.0.” Then I begin thinking…

Turns out a lot thinking is done in cafes, as Leona Rittner, W. Scott Haine, and Jeffrey H. Jacksonpoint out in their fascinating book The Thinking Space: The Cafe as a Cultural Institution in Paris, Italy and Vienna (Ashgate, 2013). At one time or another, most modern Western intellectuals found themselves in one or another cafedrinking coffee, dreaming big dreams, and often arguing with another. The caffeine helped, but the atmosphere and company helped even more. Unhurried, quiet, comfortable, warm, public, inexpensive, full of reading material, open long hours, and right on the corner. The coffee house is an ideal “third place” for cerebral types. To my mind the most fascinating thing about this remarkable collection of essays is the variety of kinds of coffee houses found around Europe. Needless to say, they didn’t (and don’t) all look like your local Starbucks. If you like cafes, you should grab a copy of this book and read it . . . in a cafe, of course.

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Allen Salkin “From Scratch: Inside the Food Network” (Putnam, 2013)

Sat, 05 Oct 2013 15:20:46 -0000

When I was growing up the only cooking show on TV I remember was Julia Child. I sometimes watched “The French Chef,” not so much to learn anything about cooking, but rather just to watch Julia. She was a hoot. When I saw the famous “Saturday Night Live” in 1978, I wasn’t sure which was funnier–Dan Aykroyd as Julia or Julia herself.

Today, of course, cooking is very serious business on TV and the reason, of course, is the Food Network. It grew from virtually nothing twenty years ago to a massive cultural and economic force. It’s watched by millions and it makes millions more. It’s changed the way Americans (and many overseas) think about both food and television. It’s sky is full of stars.

How’d that happen? In his remarkably well researched, wonderfully written and engrossingly told From Scratch: Inside the Food Network (Putnam, 2013), former New York Times reporter Allen Salkin tells the–pardon the pun–saucy tale. Please listen in.

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Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)

Mon, 22 Apr 2013 13:28:15 -0000

The Hebrews called it “Eden.” The Greeks and Romans called it the “Golden Age.” The philosophes–or Rousseau at least–called it the “State of Nature.” Marx and Engels called it “Primitive Communism.” The underlying notion, however, is the same: there was a time, long ago, when things were much better than they are today because we were then “in tune” with God, nature, or whatever. Thereafter we “fell,” usually due to our own stupidity, and landed in our present corrupted state.

Today we are told by some that the paleolithic period (roughly 3 million to 10,000 years ago) was, similarly, a time in which we were “in tune” with nature. According to the paleofantasists, we were selected in the paleolithic environment and it is to the Paleolithic environment that we became most “fit.” After the paleolithic, they say, came the fall (domestication, cities, states, industrialization). Today, they continue, we are “out of tune” and, as a result, we are suffering all kinds of nasty consequences.

Or so the story goes. But Marlene Zuk says it just ain’t so. In Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live (W. W. Norton, 2013), she points out that we were always out of tune because evolution makes it impossible to be truly “in tune.” The environment was always changing and we were always changing;the environment is still changing and we are still changing. What is “natural” to us is a kind of moving target. One millenium something seems “natural”; the next millenium not so much. Evolution is a ceaseless and surprisingly rapid process.

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E. C. Spary, “Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760” (University of Chicago Press, 2012)

Mon, 18 Feb 2013 13:26:29 -0000

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary’s work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary’s work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy!

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Barak Kushner, “Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” (Global Oriental, 2012)

Thu, 20 Dec 2012 16:53:59 -0000

I bet you’ve never heard of the “Smash the Baltic Fleet Memorial Togo Marshmallow.” I hadn’t either, before reading Barak Kushner‘s lively and illuminating new book on the history of ramen in Japan. Grounded in ample research that incorporates archival and ethnographic methods, Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup (Global Oriental, 2012) takes us from the early history of noodles and breadstuffs in China and Japan to the styrofoam bowl of instant ramen on modern grocery shelves. In Kushner’s able and playful historical hands, this genealogy of foodways is interwoven with strands of Buddhist history, urban and colonial studies, and a detailed account of the emergence of a national cuisine in nineteenth and early twentieth century Japan, memorial marshmallows and all. Kushner’s book explores the ways that military influence, the rise of “nutrition” as a health concern, and prevailing conditions of hunger and starvation created a social and political context out of which ramen emerged along with new ways of eating alone and away from home. As if all of that wasn’t enough reason to read the book, you’ll also learn about the Ramen Philosophers Hall and the technology behind making those crispy instant ramen noodles. Slurp!

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Signe Rousseau, “Food and Social Media: You Are What You Tweet” (AltaMira Press, 2012)

Thu, 13 Dec 2012 13:43:10 -0000

The other day I found myself in a cooking situation that’s fairly common: I had a few odd ingredients–some oxidized strips of bacon, a withered red pepper, a bunch of half-wilted parsley–and needed to use them before they went bad, but how? The cookbooks on my counter didn’t have an index in which I could search for multiple ingredients, and I didn’t have time to flip through all of the recipes for each ingredient in the hopes of a possible hit. So I popped them into Google, along with the search-term “recipe,” and in .31 seconds I had 2,830,000 hits and a variety of options, from a recipe for crispy potatoes on the Food Network’s website to Martha Stewart’s recipe for gnocchi. I opted for a cold tuna salad.

In her new book, Food and Social Media: You Are What You Tweet (AltaMira Press, 2012), Signe Rousseau begins her first chapter by reminding us just how uncommon my situation actually is and how that feeling, that sense that this is what I do, that nowadays this is what we do, is just one of the fascinating characteristics of our digitized food culture. Consider, for example, that 800 million users connect through Facebook everyday or that every week Twitter users generate a billion tweets or that there’s now a 150 million bloggers adding new content to the web everyday. With pith and insight, Rousseau looks at how this explosion of social media is changing not only how we view food, but also how we understand ourselves. (You can find Rousseau on her blog and on Twitter.)

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William Kerrigan, “Johnny Appleseed and the American Orchard: A Cultural History” (Johns Hopkins, 2012)

Sun, 18 Nov 2012 19:02:29 -0000

Not many of us, not even the most ardent foodies, think of the crab apple as a fruit worth eating, much less extolling, but Henry David Thoreau saw something like the American pioneer spirit in this hard, gnarled, sour hunk of fruit. In his essay “Wild Apples,” he celebrates the apple because it “emulates man’s independence and enterprise.” Like America’s first settlers, he goes on, “it has migrated to this New World, and is even, here and there, making its way amid the aboriginal trees.” He claims that “[e]ven the sourest and crabbedest apple, growing in the most unfavorable position, suggests such thoughts as these, it is so noble a fruit.”

William Kerrigan quotes from this passage at the start of his fascinating book, Johnny Appleseed and the American Orchard: A Cultural History (The Johns Hopkins University Press, 2012) and he shows us the man behind the myth, a man very different from the one we might expect, but a man who nonetheless seems like the real-world embodiment of Thoreau’s thoughts on the apple. Born in 1774, John Chapman is the planter who would eventually become Johnny Appleseed. Kerrigan not only tells us the story of his life and afterlife, but also the story of the American apple, which begins, surprisingly enough, in Kazakhstan and goes on to our moment of genetically modified fruits and heritage varietals.

At the center of this story, Kerrigan shows us the journey of an unusual American for his time and then the creation of an unusual–and perhaps timeless–American myth. (Here, by the way, is a link to Kerrigan’s blog.)

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Bob Spitz, “Dearie: The Remarkable Life of Julia Child” (Knopf, 2012)

Wed, 14 Nov 2012 19:47:23 -0000

I confess I knew nothing about Julia Child prior to reading Bob Spitz‘s new book. And yet, from the dramatic opening passages through its 500+ pages, Dearie: The Remarkable Life of Julia Child (Knopf, 2012) held me captive.

How many people, much less women, change our attitudes, beliefs, and culture? Julia Child did. Perhaps even more impressive is the fact that she did so by becoming a television star at the age of 50.

One of the problems of biography is that women’s lives are so often written so badly. Whereas the telling of men’s lives emphasizes adventure, in the lives of women biographers tend to emphasize relationships and romance. Not so Dearie.

From the outset, Spitz contends that Child led a life of adventure and, while her relationships play a role in the story, they are not at its center. Rather, Child is the star from page 1. Thus, Dearie is an unconventional story of an unconventional woman who made unconventional decisions. Which is to say, biographically speaking, it is a breath of fresh air.

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Catherine Higgs, “Chocolate Islands: Cocoa, Slavery, and Colonial Africa” (Ohio University Press, 2012)

Wed, 14 Nov 2012 17:42:49 -0000

With elegant and accessible prose, Catherine Higgs takes us on a journey in Chocolate Islands: Cocoa, Slavery, and Colonial Africa (Ohio University Press, 2012). It is a fascinating voyage fueled by the correspondence of Joseph Burtt, a man who had helped found a utopian commune before being sent by the chocolate magnate William Cadbury in the early 1900s to investigate labor conditions on cocoa plantations in Africa. For almost two years, Burtt observed and wrote and fevered his way to the large Portuguese colony of Angola, to Mozambique in Portuguese East Africa, and finally to Transvaal in British southern Africa. Higgs’s wonderfully evocative account uses Burtt’s journey to tell a much larger story about competing British and Portuguese colonial interests in Africa that was fueled, in part, by tensions over very different notions of “labor” and “slavery.” It is a story of the co-creation of two vital commodities of the twentieth century – chocolate and human beings – that invites readers into the hospitals, roads, ships, and plantations that were such crucial sites of negotiation over the basic components of a free human life. It is an engaging and assignable book built on archival work that will satisfy both academic historians and a general audience.

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John S. Allen, “The Omnivorous Mind: Our Evolving Relationship to Food” (Harvard University Press, 2012)

Tue, 23 Oct 2012 21:21:17 -0000

Did Proust have it right? Does food, whether it’s a madeleine from an aristocratic childhood or the Velveeta mac-and-cheese my mom used to make, have a special significance for our memory, perhaps even our very being?

In his new book, The Omnivorous Mind: Our Evolving Relationship to Food (Harvard University Press, 2012), neuroanthropologist John. S. Allen takes up this question by guiding us into the inner structures of the brain, into the hippocampus and amygdala, where memories and emotions mix and where food plays a surprising role.

But Allen’s book doesn’t just journey into the brain. It travels back in time, to the origins of modern humanity, showing us how our evolutionary past shapes our eating present. Along the way, we learn about the eating habits of Neanderthals and chimpanzees; we discover the benefits of being omnivores and even superomnivores; and we investigate why a food quality as seemingly straightforward as crispiness makes our mouths water. Here’s a hint: the exoskeletons of insects might have something to do with our love of Colonel Sanders’ extra crispy recipe.

Please join us for a discussion of how and why we eat that begins millions of years ago and ends every time we sit down at the table with our 1,400 cc of human brain.

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Andrew P. Haley, "Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920" (UNC Press, 2011)

Fri, 07 Sep 2012 08:00:00 -0000

Restaurants almost feel indigenous to American landscape, whether you're weaving past them by the thousands when you're driving through a metropolis on the East or West Coast or whether, like me, you find yourself in a small town in the middle of the Midwest, which still manages to boast one Indian restaurant, two Middle Eastern restaurants, and a handful of Mexican and Chinese restaurants. But did you ever wonder just how someone living in Athens, Ohio, could end up eating seaweed egg drop soup on a Tuesday night in September? How exactly did we, as Americans, come to embrace such a rich and ethnically diverse restaurant culture?

This is one of the many fascinating questions that Andrew P. Haley explores in Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (University of North Carolina Press, 2011). Haley's book tells the story of a middle-class revolution, one that changed American restaurants from aristocratic establishments in the thrall of French culture and French food to democratic places where middle-class Americans with a few extra dollars could enjoy a night out without worrying about whether they had on the right evening gown or knew the correct pronunciation of "menu." Along the way, Haley makes insightful observations about subjects that range from the rise of middlebrow culture in America to the practice of tipping.

A winner of this year's James Beard Award for scholarly work, Turning the Tables is that rare book that's satisfying to read if you're interested in academic ideas like the history and origins of class consciousness or if you're just curious about why that stereotype of the snooty French waiter remains with us.

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Roel Sterckx, “Food, Sacrifice, and Sagehood in Early China” (Cambridge UP, 2011)

Sat, 11 Aug 2012 20:58:32 -0000

Roel Sterckx‘s book Food, Sacrifice, and Sagehood in Early China (Cambridge University Press, 2011) had me at drunken seances. (Drunken seances! Do you really need another excuse to read it?) It is a compelling and engaging read, and a wonderful resource for anyone interested in early China, the history of food, ritual studies, or the history of sensation. Sterckx’s work explores the culture, philosophies, and practices of sacrificial religion in early China, focusing on the ways that food and consumption at the dinner table and ritual altar helped shape ways of thinking about human sagehood and the relationships between the human and spirit worlds. The book ranges from the practices and language of cooking to the spiritual sensorium, from sacrificial procedure as a search and a multimedia event to the portrayal of Confucius in early texts about dining and sacrifice, from lively butchers to bland stews. In a particularly fascinating chapter on the economy of religious sacrifice, Sterckx considers how the demands of the spirit economy may have undermined that of humans in early China.

Also, there are drunken seances.

*Listeners will notice that the connection was a bit spotty at the very end of the interview. Stick with it! It’s worth it.

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Merry White, “Coffee Life in Japan” (University of California Press, 2012)

Fri, 15 Jun 2012 17:13:18 -0000

Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripping naked and being painted blue in an underground coffeehouse, and closes with a guide to some of the author’s favorite cafes in Japan. This framing alone is worth the price of admission. In addition to being an extraordinarily spirited, witty, and enjoyable book, however, Coffee Life in Japan is also a thoughtfully argued and exhaustively researched account of the history and ethnography of coffee and cafes in modern Japan. This wide-ranging and trans-disciplinary work explores the spaces of the modern cafe, be they social, solitary, or occasionally silent and sprinkled with stuffed animals. White introduces readers to chapters-ful of fascinating characters, including passionate coffee experts who train like dancers to learn to create the perfect cup. This is a surprising book, a pleasure to read, and a treasure for anyone interested in the history of drink, of global commodities, and of Japan.

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Orla Ryan, “Chocolate Nations: Living and Dying for Cocoa in West Africa” (Zed Books, 2011)

Fri, 27 Apr 2012 17:23:15 -0000

When was the last time you ate some chocolate? If you live in the developed world there’s a strong chance that you’ve been munching on some fairly recently. At the basic level chocolate is an everyday treat and at the top end it is a seriously indulgent luxury product. But how much thought have you ever put into where that chocolate comes from and how it touches the lives of those involved in making it – and the countries in which they live?

If you live in the parts of Africa at the centre of the world’s cocoa crop it is unlikely that you’ve ever tasted chocolate in its final, consumer form. In places like Cote d’Ivoire and Ghana cocoa is a crop, a commodity and a mainstay of the economy. Orla Ryan‘s Chocolate Nations: Living and Dying for Cocoa in West Africa (Zed Books, 2011) is an attempt to tease out the complex interplay between cocoa, the farmers who grow it and the fortunes of the wider societies. She examines issues like child slavery (a favourite campaign subject for international rock stars) and whether programmes like ‘Fairtrade’ can produce a genuinely better deal for poor farmers (she argues that what has really improved the lot of Ghanaian farmers is democracy).

Whether you’re interested in the economics of cocoa, want to view the situation in Ghana and Cote d’Ivoire through the lens of this crucial commodity, or are simply curious about where the chocolate bar that you have in your bag really comes from, I recommend reading this book. Orla is a journalist, and that means that she is very able to present complex information and arguments clearly, and pick out what the most important parts of an issue are. The result is a fascinating book. I hope you enjoy the interview.

NB: Although the book is already out in Britain, the paperback version is being published in the US on May 8th.

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Cecilia Leong-Salobir, “Food Culture in Colonial Asia: A Taste of Empire” (Routledge, 2011)

Tue, 13 Sep 2011 19:20:48 -0000

Hobson-Jobson was not just about administration and geopolitics- the language of Empire extended to its culinary endeavours as well. Thus chota hazri, tiffin,and curry puffs at Peliti’s were the things that sustained an army of civil servants as they went about registering land records in the United Provinces, negotiating with Malay sultans or checking out logging operations in Sabah.

Cecilia Leong-Salobir’s book, Food Culture in Colonial Asia: A Taste of Empire (Routledge, 2011), looks at the gastronomic side of things in Britain’s tropical, Asiatic Empire -India, Malaya and Singapore. It looks at the things administrators, soldiers and commercial workers ate on various occasions- in the dak bungalow, on camping tours, at grand dinner parties – and how they went about preparing their victuals- mostly with the help of domestic staff, Muslim, Goan, Malay and Chinese, cooks of whom they had criticisms aplenty to make, yet in the end trusted with the task of cooking for their families. And they made sure to write down all they gleaned about rustling up pastries and souffles in lands where rice and chappatis were the staple dishes. Cecilia researched the cookbooks, colonial archives, correspondence, and prepared questionnaires for old Empire hands to come up with a comprehensive report on what the Empire builders ate- and the result is a deliciously detailed work, which explores how the socio-cultural structure of Empire dictated and determined what would be cooked and eaten at specific times and places.

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Eric Rath, “Food and Fantasy in Early Modern Japan” (University of California Press, 2010)

Thu, 04 Aug 2011 17:15:50 -0000

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture, practices, performance, and literature of food in early modern Japan. Rath takes us from medieval culinary manuscripts penned by men of the knife, all the way to sukiyaki recipes clipped from newspapers in 1950s America. Focusing on late medieval culinary manuscripts and early modern printed cookbooks, Rath shows that cuisine in pre-modern Japan blended the edible with the uneaten, puns with pickles, and rituals with rice cakes. This is a wonderfully written account of the history of food in its many spaces: on the page, on the cutting board, on the tray, in the kitchen, and in transit.

In the course of our interview we talked about the practical challenges of researching the history of cuisine in early modern Japan, the theater of slicing up carp, the Iberian roots of tempura, and the proper way to eat a flying quail food display.

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Danyelle Freeman, “Try This: Traveling the Globe without Leaving the Table” (Ecco, 2011)

Tue, 14 Jun 2011 15:48:14 -0000

Danyelle Freeman, better known as “Restaurant Girl” and a judge on Top Chef Masters, is single. But if you are considering asking out the petite and spunky brunette, you are going to have to compete with some stiff competition.

“I prefer a great steak over a great man,” Danyelle said during an interview I did with her at a Borders bookstore in New York on the occasion of the release of her new book Try This: Traveling the Globe without Leaving the Table (Ecco, 2011)

The book is a memoir of Danyelle’s appetite, blending a trip through her experiences with different ethnic foods with some very detailed information about each cuisine. For instance: pick up a piece of nigiri sushi with your fingers – not chopsticks – by the rice and dip only the fish into soy sauce, and only a little, and don’t add wasabi to the sauce but only onto the fish directly in a small amount. Not because this is the proper way, but because this proper way enhances the experience.

The interview contains personal stories, behind-the-scenes anecdotes about Top Chef and lots of talk about delicious things.

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New Books in Food

Lim Tse Wei, "Little Perfections: Eating in Singapore" (Kitchen Arts and Letters, 2026)

Cooking Sections, "Waves Lost at Sea" (Spector Books, 2026)

Mapping Out Food and Philosophy

Helen Goh, "Baking and the Meaning of Life: How to Find Joy in 100 Recipes" (Abrams, 2025)

Constance Bailey et al. "Get It While It's Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South" (LSU Press, 2026)

Kasey Jernigan, "Commod Bods: Embodied Heritage, Foodways, and Indigeneity" (U Arizona Press, 2026)

Mark A. Johnson, "American Bacon: The History of a Food Phenomenon" (U Georgia Press, 2026)

Rawlston Williams, "The Caribbean Cookbook" (Phaidon Press, 2026)

Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen

Christian Henderson, "Monarchies of Extraction: The Gulf States in the Global Food System" (Cambridge UP, 2026)

Chiang Mai 2015

Allan Greer, "Canada in the Age of Rum" (McGill-Queen's UP, 2026)

Ashkenazi Jews and Chinese Food

Patricia B. O'Hara, "Food Chemistry in Small Bites: The Alchemist in the Kitchen" (U California Press, 2025)

Karima Moyer-Nocchi, "The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America" (Columbia UP, 2026)

Eurie Dahn, "Snack" (Bloomsbury, 2026)

Rebecca Sharpless, "People of the Wheat: Culture and Cultivation in North Texas" (U Texas Press, 2026)

Rosella Cappella Zielinski and Paul Poast, "Wheat at War: Allied Economic Cooperation in the Great War" (Oxford UP, 2025)

Boiling Point

Anne Mendelson, "Spoiled: The Myth of Milk as Superfood" (Columbia UP, 2023)

Josh Milburn, "Food, Justice, and Animals: Feeding the World Respectfully" (Oxford UP, 2023)

Good and Bad Palm Oil: Food Security, Paradigm Shift and Stakeholder Negotiations in Indonesia and the EU

Hanna Garth, "Food Justice Undone: Lessons for Building a Better Movement" (U California Press, 2026)

Digestive Belonging, Trans-Species Sensing & Care in America’s Dairyland

Bridget Salmon and Andrew Godley, "The Making of the Modern Supermarket: Self-Service Adoption in British Food Retailing, 1950-1975" (Oxford UP, 2025)

Gaoheng Zhang, "Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities" (Fordham UP, 2025)

Hanna Garth, "Food Justice Undone: Lessons for Building a Better Movement" (U California Press, 2026)

Ishita Dey, "Sweet Excess: Crafting Mishti in Bengal" (Routledge, 2025)

Patrick McGuigan and Carlos Yescas, "One Cheese to Rule Them All: In Search of the World's 100 Best Cheeses" (Murdoch Books, 2025)

Ignacio M. Sánchez Prado, "Taco" (Bloomsbury, 2025)

Ines Prodöhl, "Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950" (Routledge, 2023)

Q. Edward Wang, "Staple to Superfood: A Global History of the Sweet Potato" (Columbia UP, 2025)

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

Sara Byala, "Bottled: How Coca-Cola Became African" (Oxford UP, 2023)

Kathryn Cornell Dolan, "Breakfast Cereal: A Global History" (Reaktion Books, 2023)

Thomas David DuBois, "China in Seven Banquets: A Flavourful History" (Reaktion Books, 2024)

Andrea Maraschi and Francesca Tasca, "Food, Heresies, and Magical Boundaries in the Middle Ages (Amsterdam UP, 2024)

Veronica House, "Local Organic: Food Rhetorics and Community Writing for Impact" (Utah State UP, 2025)

Susan Weingarten, "Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds?" (﻿Taylor & Francis, 2025

Rituparna Patgiri and Gurpinder Singh Lalli eds., "Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives" (Berghahn Books, 2025)

Bradley J. Borougerdi, "Cannabis: A Global History" (Reaktion, 2025)

Anny Gaul, "Nile Nightshade: An Egyptian Culinary History of the Tomato" (U California Press, 2025)

Meg Bernhard, "Wine" (Bloomsbury, 2023)

Jenny Linford, "Repast: The Story of Food" (Thames & Hudson, 2025)

Pyet DeSpain, "Rooted in Fire: A Celebration of Native American and Mexican Cooking" (HarperOne, 2025)

Dorie Greenspan, "Dorie's Anytime Cakes" (Harvest, 2025)

Jennifer Yip, "Grains of Conflict: The Struggle for Food in China’s Total War, 1937-1945" (Cambridge UP, 2025)

Graeme Rigby, "Rigby’s Encyclopaedia of the Herring" (Hurst Publishers, 2025)

Gesine Bullock-Prado, "My Harvest Kitchen: 100+ Recipes to Savor the Seasons" (Countryman Press, 2025)

The Trip

Tami Parr, "Goats in America: A Cultural History" (Oregon State UP, 2025)

Teresa M. Mares and Laura-Anne Minkoff-Zern, "Will Work for Food: Labor Across the Food Chain" (U California Press, 2025)

Michael W. Twitty, "Recipes from the American South" (Phaidon Press, 2025)

Andrea Freeman, "Ruin Their Crops on the Ground: America’s Politics of Food, from the Trail of Tears to School Lunch" (Metropolitan Books, 2024)

The Light Between Apple Trees: Rediscovering the Wild Through a Beloved American Fruit

David Singerman, "Unrefined: How Capitalism Reinvented Sugar" (U Chicago Press, 2025)

Maria Fedorova, "Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935" (Northern Illinois UP, 2025)

Susannah Fisher, "Sink Or Swim: How the World Needs to Adapt to a Changing Climate" (Bloomsbury, 2025)

Eric T. Jennings, "Vanilla: The History of an Extraordinary Bean" (Yale UP, 2025)

Devin Smart, "Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City" (Ohio UP, 2025)

Stephen A. Harris, "50 Plants That Changed the World" (Bodleian Library, 2025)

Jessica B. Harris, "Braided Heritage: Recipes and Stories on the Origin of American Cuisine" (Clarkson Potter, 2025)

Cup Overflowing: How Christians Should Think about Wine

Brian Duff, "﻿Restaurant" (Bloomsbury, 2025)

Tom Wooldridge, "Eating Disorders: A Contemporary Introduction" (Routledge, 2022)

Anders M. Greene-Crow, "Austerity Measures: The Poetics of Food Insecurity in Early Modern English Literature" (U Pennsylvania Press, 2025)

Every Purchase Matters: How Fair Trade Farmers, Companies, and Consumers are Changing the World

Preserving Traditional Rice and Rice Culture in the Philippines

Yuki Kato, "Gardens of Hope: Cultivating Food and the Future in a Post-Disaster City" (NYU Press, 2025)

Kelly A. Spring, "SPAM: A Global History" (Reaktion, 2025)

John Nott, "Between Feast Famine: Food, Health, and the History of Ghana's Long Twentieth Century" (UCL Press, 2025)

Michael Grunwald, "We Are Eating the Earth: The Race to Fix Our Food System and Save Our Climate" (Simon & Schuster, 2025)

Michelle Phillipov, "Digital Food TV: The Cultural Place of Food in a Digital Era (Routledge, 2023)

Matthew Allen, "Drink and Democracy: Alcohol and the Political Imaginary in Colonial Australia" (McGill-Queen's UP, 2025)

Kathryn L. Beasley, "The Proof Is in the Dough: Rural Southern Women, Extension, and Making Money" (University of Georgia Press, 2025)

L. Sasha Gora, "Culinary Claims: Indigenous Restaurant Politics in Canada" (University of Toronto Press, 2025)

Barry W. Enderwick, "Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread" (Harvard Common Press, 2024)

Laura Lee Flanagan, "Hardcore Vegetarian: Welcome to the Vegedome!" (Process Media, 2025)

Andrew Ofstehage, "Welcome to Soylandia: Transnational Farmers in the Brazilian Cerrado" (Cornell UP, 2025)

Susan Weingarten, "Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds?" (Taylor & Francis, 2025

Brian Duff, "Restaurant" (Bloomsbury, 2025)