New Books in Food
Episodes
Michael J. Hathaway, "What a Mushroom Lives For: Matsutake and the Worlds They Make" (Princeton UP, 2022)
08 Aug 2022
Contributed by Lukas
What a Mushroom Lives For: Matsutake and the Worlds They Make (Princeton University Press, 2022) by Dr. Michael Hathaway pushes today’s mushroom ...
Christopher Craig, "Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan" (U Hawaii Press, 2022)
05 Aug 2022
Contributed by Lukas
Christopher Craig’s Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan (U Hawaii Press, 2022) is a thoroughly resea...
Jin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)
01 Aug 2022
Contributed by Lukas
Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019)....
Kelsi Matwick and Keri Matwick, "Food Discourse of Celebrity Chefs of Food Network" (Palgrave MacMillan, 2019)
18 Jul 2022
Contributed by Lukas
Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtu...
Tanya M. Peres and Aaron Deter-Wolf, "Baking, Bourbon, and Black Drink" (U Alabama Press, 2018)
14 Jul 2022
Contributed by Lukas
Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the di...
Veronica S. W. Mak, "Milk Craze: Body, Science, and Hope in China" (U Hawaii Press, 2021)
14 Jul 2022
Contributed by Lukas
Veronika Mak’s Milk Craze: Body, Science, and Hope in China (U of Hawaii Press, 2021) mixes historical and ethnographic research on milk to unde...
Elena Conis, "How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT" (Bold Type Books, 2022)
13 Jul 2022
Contributed by Lukas
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 corporati...
Biscuit Art
04 Jul 2022
Contributed by Lukas
Ella Hawkins talks about the biscuits she makes, inspired by her research on Elizabethan dress, and on everything from William Morris wallpapers to TV...
Gina Louise Hunter, "Edible Insects: A Global History" (2021)
29 Jun 2022
Contributed by Lukas
From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insect...
Francesco Buscemi, "Pasta, Pizza and Propaganda: A Political History of Italian Food TV" (Intellect, 2022)
23 Jun 2022
Contributed by Lukas
The three protagonists of Pasta, Pizza and Propaganda: A Political History of Italian Food TV (Intellect, 2022) are food, television and politics. ...
Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)
22 Jun 2022
Contributed by Lukas
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 ...
Natalia Molina, "A Place at the Nayarit: How a Mexican Restaurant Nourished a Community" (U California Press, 2022)
17 Jun 2022
Contributed by Lukas
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 Restaur...
On Religion, Food, and Eating in America
17 Jun 2022
Contributed by Lukas
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 Roche...
On Buddhism, Adventures, and Cooking Ethics
16 Jun 2022
Contributed by Lukas
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 Mothe...
Danya Glabau, "Food Allergy Advocacy: Parenting and the Politics of Care" (U Minnesota Press, 2022)
10 Jun 2022
Contributed by Lukas
A detailed exploration of parents' fight for a safe environment for their kids, interrogating how race, class, and gender shape health advocacy The su...
Samaa Badawi et al., "School Farms: Feeding and Educating Children" (Routledge, 2021)
03 Jun 2022
Contributed by Lukas
School Farms: Feeding and Educating Children (Routledge, 2021) highlights the potential of school farms to fight hunger and malnutrition by providin...
Tracey Deutsch, "Building a Housewife's Paradise: Gender, Politics, and American Grocery Stores in the Twentieth Century" (UNC Press, 2010)
31 May 2022
Contributed by Lukas
The title of the book that we are introducing today is Building a Housewife's Paradise Gender, Politics, and American Grocery Stores in the Twentiet...
Aniket Aga, "Genetically Modified Democracy: Transgenic Crops in Contemporary India" (Yale UP, 2022)
30 May 2022
Contributed by Lukas
How the debate over genetically modified crops in India is transforming science and politics Genetically modified or transgenic crops are controversia...
Adam M. Romero, "Economic Poisoning: Industrial Waste and the Chemicalization of American Agriculture" (U California Press, 2021)
30 May 2022
Contributed by Lukas
The toxicity of pesticides to the environment and humans is often framed as an unfortunate effect of their benefits to agricultural production. In Ec...
Modernist Mushrooms
30 May 2022
Contributed by Lukas
Shalini Sengupta thinks together ‘the mycological turn’ in the humanities and the narrative and aesthetic work that mushrooms do in some modernis...
Scott Reynolds Nelson, "Oceans of Grain: How American Wheat Remade the World" (Basic Books, 2022)
23 May 2022
Contributed by Lukas
Grain traders wandering across the steppe; the Russian conquest of Ukraine (in the 18th century, that is); boulevard barons and wheat futures; railro...
Liz Carlisle, "Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming" (Island Press, 2022)
23 May 2022
Contributed by Lukas
A powerful movement is happening in farming today—farmers are reconnecting with their roots to fight climate change. For one woman, that’s meant l...
John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Comstock Publishing, 2021)
23 May 2022
Contributed by Lukas
Lives of Weeds: Opportunism, Resistance, Folly (Comstock Publishing, 2021) explores the tangled history of weeds and their relationship to humans. T...
William Wayne Farris, "A Bowl for a Coin: A Commodity History of Japanese Tea" (U Hawaii Press, 2019)
04 May 2022
Contributed by Lukas
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 o...
Jo Guldi, "The Long Land War: The Global Struggle for Occupancy Rights" (Yale UP, 2022)
03 May 2022
Contributed by Lukas
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 twentie...
Paul Geary, "Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants" (Intellect Books, 2022)
02 May 2022
Contributed by Lukas
Dr. Paul Geary’s Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants (Intellect, 2022) examines the wor...
Megan Birk, "The Fundamental Institution: Poverty, Social Welfare, and Agriculture in American Poor Farms" (U Illinois Press, 2022)
22 Apr 2022
Contributed by Lukas
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 forgo...
María Elena García, "Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru" (U California Press, 2021)
15 Apr 2022
Contributed by Lukas
In this episode of the New Books in Latin America Podcast, Kenneth Sánchez spoke with Maria Elena García about her wonderful new book Gastropolitic...
Diana Garvin, "Feeding Fascism: The Politics of Women's Food Work" (U Toronto Press, 2022)
15 Apr 2022
Contributed by Lukas
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 ...
Susanne A. Wengle, "Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food" (U Wisconsin Press, 2022)
15 Apr 2022
Contributed by Lukas
In Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food (University of Wisconsin Press, 2022), Dr. Susanne A. Wengle ...
Albena Shkodrova, "Rebellious Cooks and Recipe Writing in Communist Bulgaria" (Bloomsbury, 2021)
06 Apr 2022
Contributed by Lukas
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 Bu...
Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)
23 Mar 2022
Contributed by Lukas
Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural pre...
Thomas F. Thornton and Madonna L. Moss, "Herring and People of the North Pacific: Sustaining a Keystone Species" (U Washington Press, 2021)
16 Mar 2022
Contributed by Lukas
Herring are vital to the productivity and health of marine systems, and socio-ecologically Pacific herring (Clupea pallasii) is one of the most import...
Joshua Frens-String, "Hungry for Revolution: The Politics of Food and the Making of Modern Chile" (UC Press, 2021)
09 Mar 2022
Contributed by Lukas
In Hungry for Revolution: The Politics of Food and the Making of Modern Chile (University of California Press, 2021), Joshua Frens-String explore...
Jo Handelsman, "A World Without Soil: The Past, Present, and Precarious Future of the Earth Beneath Our Feet" (Yale UP, 2021)
07 Mar 2022
Contributed by Lukas
A World without Soil: The Past, Present, and Precarious Future of the Earth Beneath Our Feet (Yale University Press, 2021) by celebrated biologist J...
David Boarder Giles, "A Mass Conspiracy to Feed People: Food Not Bombs and the World-Class Waste of Global Cities" (Duke UP, 2021)
22 Feb 2022
Contributed by Lukas
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 way...
Beth M. Forrest and Greg de St Maurice, "Food in Memory and Imagination: Space, Place and Taste" (Bloomsbury, 2022)
22 Feb 2022
Contributed by Lukas
How do we engage with food through memory and imagination? Food in Memory and Imagination: Space, Place and, Taste (Bloomsbury, 2022) spans time an...
Michelle Jurkovich, "Feeding the Hungry: Advocacy and Blame in the Global Fight Against Hunger" (Oxford UP, 2020)
07 Feb 2022
Contributed by Lukas
Food insecurity poses one of the most pressing development and human security challenges in the world. Feeding the Hungry: Advocacy and Blame in the ...
John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Cornell UP, 2021)
19 Jan 2022
Contributed by Lukas
Lives of Weeds: Opportunism, Resistance, Folly (Cornell UP, 2021) explores the tangled history of weeds and their relationship to humans. Through eig...
Suzanne Cope, "Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement" (Lawrence Hill Books, 2021)
17 Jan 2022
Contributed by Lukas
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 Moveme...
Rebecca Corbett, "Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan" (U Hawaii Press, 2019)
17 Jan 2022
Contributed by Lukas
The overwhelming majority of tea practitioners in contemporary Japan are women, but there has been little discussion on their historical role in tea c...
Alison Hope Alkon, "A Recipe for Gentrification: Food, Power, and Resistance in the City" (NYU Press, 2020)
31 Dec 2021
Contributed by Lukas
A Recipe for Gentrification: Food, Power, and Resistance in the City (NYU Press, 2020), edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca, i...
Dave Goulson, "Silent Earth: Averting the Insect Apocalypse" (Harper, 2021)
24 Dec 2021
Contributed by Lukas
Drawing on thirty years of research, Goulson has written an accessible, fascinating, and important book that examines the evidence of an alarming drop...
Clarissa Hyman, "Tomato: A Global History" (Reaktion Books, 2019)
24 Dec 2021
Contributed by Lukas
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. Th...
Rebecca J. Lester, "Famished: Eating Disorders and Failed Care in America" (U California Press, 2019)
21 Dec 2021
Contributed by Lukas
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 anth...
Vivian Nun Halloran, "The Immigrant Kitchen: Food, Ethnicity, and Diaspora" (Ohio State UP, 2016)
17 Dec 2021
Contributed by Lukas
In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their des...
Shelley L. Koch, "Gender and Food: A Critical Look at the Food System" (Rowman and Littlefield, 2019)
17 Dec 2021
Contributed by Lukas
Gender and Food: A Critical Look at the Food System (Rowman and Littlefield, 2019) synthesizes existing theoretical and empirical research on food, ...
Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)
13 Dec 2021
Contributed by Lukas
Whether valorized as the heartland or derided as flyover country, the Midwest became instantly notorious when COVID-19 infections skyrocketed among wo...
Bryant Terry, "Black Food: Stories, Art, and Recipes from Across the African Diaspora" (4 Color Books, 2021)
13 Dec 2021
Contributed by Lukas
James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of ...
Priya Fielding-Singh, "How the Other Half Eats: The Untold Story of Food and Inequality in America" (Little Brown Spark, 2021)
10 Dec 2021
Contributed by Lukas
Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnograp...
Ramin Ganeshram, "Saffron: A Global History" (Reaktion Books, 2020)
07 Dec 2021
Contributed by Lukas
Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History (Reaktion Books, 2020). Literally worth their weigh...
Fabio Parasecoli, "Food" (MIT, 2019)
06 Dec 2021
Contributed by Lukas
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 ma...
Jonatan Leer and S. G. S. Krogager, "Research Methods in Digital Food Studies" (Routledge, 2021)
02 Dec 2021
Contributed by Lukas
Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together con...
Joseph C. Ewoodzie, "Getting Something to Eat in Jackson: Race, Class, and Food in the American South" (Princeton UP, 2021)
01 Dec 2021
Contributed by Lukas
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...
Pascale Joassart-Marcelli, "The Sixteen-Dollar Taco: Contested Geographies of Food, Ethnicity, and Gentrification" (U Washington Press, 2021)
30 Nov 2021
Contributed by Lukas
White middle-class eaters are increasingly venturing into historically segregated urban neighborhoods in search of "authentic" eating in restaurants r...
Demet Güzey, "Mustard: A Global History" (Reaktion Books, 2019)
30 Nov 2021
Contributed by Lukas
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...
Joshua Sbicca, "Food Justice Now!: Deepening the Roots of Social Struggle" (U Minnesota Press, 2018)
23 Nov 2021
Contributed by Lukas
Food Justice Now: Deepening the Roots of Social Struggle (University of Minnesota Press, 2018) charts a path from food activism to social justice a...
Rose Wellman, "Feeding Iran: Shi`i Families and the Making of the Islamic Republic" (U California Press, 2021)
22 Nov 2021
Contributed by Lukas
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 h...
Xavier Naville, "The Lettuce Diaries: How A Frenchman Found Gold Growing Vegetables In China" (Earnshaw Books, 2021)
18 Nov 2021
Contributed by Lukas
Many Western entrepreneurs and businesses have foundered in trying to set up shop in China. Different expectations, different ways of doing business, ...
Jeff Miller, "Avocado: A Global History" (Reaktion Books, 2020)
18 Nov 2021
Contributed by Lukas
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 hun...
Rosa Abreu-Runkel, "Vanilla: A Global History" (Reaktion Books, 2020)
15 Nov 2021
Contributed by Lukas
Today I talked to Rosa Abreu-Runkel about her new book Vanilla: A Global History (Reaktion Books, 2020). Intoxicating and evocative, vanilla is so...
Jen Corrinne Brown, "Trout Culture: How Fly Fishing Forever Changed the Rocky Mountain West" (U Washington Press, 2017)
12 Nov 2021
Contributed by Lukas
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...
Edward Slingerland, "Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization" (Hachette, 2021)
10 Nov 2021
Contributed by Lukas
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 Civil...
Jonathan Morris, "Coffee: A Global History" (Reaktion Books, 2018)
09 Nov 2021
Contributed by Lukas
In Coffee: A Global History (Reaktion Books, 2019), Jonathan Morris discusses the diverse cast of caffeinated characters who drank coffee, why and w...
Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Viking, 2021)
08 Nov 2021
Contributed by Lukas
Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town (Viking, 2021) is memoir, ethnography, cookbook, and ske...
A Chemistry Professor Shares his Grief and his Favorite Recipes: A Conversation with David Smith
04 Nov 2021
Contributed by Lukas
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 passi...
Peter S. Ungar, "Evolution's Bite: A Story of Teeth, Diet, and Human Origins" (Princeton UP, 2018)
01 Nov 2021
Contributed by Lukas
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 t...
Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)
28 Oct 2021
Contributed by Lukas
Whether valorized as the heartland or derided as flyover country, the Midwest became instantly notorious when COVID-19 infections skyrocketed among wo...
Julian Agyeman and Sydney Giacalone, "The Immigrant-Food Nexus: Borders, Labor, and Identity in North America" (MIT Press, 2020)
26 Oct 2021
Contributed by Lukas
The Immigrant-Food Nexus: Borders, Labor, and Identity in North America (MIT Press, 2020) considers the intersection of food and immigration at both ...
Nicolette Hahn Niman, "Defending Beef: The Ecological and Nutritional Case for Meat" (Chelsea Green, 2021)
26 Oct 2021
Contributed by Lukas
In Defending Beef: The Ecological and Nutritional Case for Meat (Chelsea Green, 2021), Nicolette Hahn Niman makes the expanded case for large rumi...
Seth M. Siegel, "Troubled Water: What's Wrong with What We Drink" (Thomas Dunne, 2020)
18 Oct 2021
Contributed by Lukas
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 ...
Robert Hellyer, "Green with Milk and Sugar: When Japan Filled America's Tea Cups" (Columbia UP, 2021)
15 Oct 2021
Contributed by Lukas
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, s...
From Animal Rights to Human Rights: Supporting Sustainable Farming Practices to Improve Livelihoods
14 Oct 2021
Contributed by Lukas
In September-October 2021, SSEAC Stories will be hosting a mini-series of podcasts exploring the role that research plays in understanding and advoc...
Rebecca Earle, "Feeding the People: The Politics of the Potato" (Cambridge UP, 2020)
11 Oct 2021
Contributed by Lukas
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: T...
Jonathan Rees, "The Chemistry of Fear: Harvey Wiley's Fight for Pure Food" (Johns Hopkins UP, 2021)
28 Sep 2021
Contributed by Lukas
Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterant...
Bob Quinn and Liz Carlisle, "Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food" (Island Press, 2019)
27 Sep 2021
Contributed by Lukas
How can farmers adapt to climate changes? How can regenerative farmers have livelihoods that nourish themselves and their communities? How can we brea...
Rob Dunn and Monica Sanchez, "Delicious: The Evolution of Flavor and How It Made Us Human" (Princeton UP, 2021)
23 Sep 2021
Contributed by Lukas
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...
Matt Frazier and Robert Cheeke, "The Plant-Based Athlete: A Game-Changing Approach to Peak Performance" (HarperOne, 2021)
16 Sep 2021
Contributed by Lukas
The Plant-Based Athlete: A Game-Changing Approach to Peak Performance (HarperOne, 2021) by Matt Frazier and Robert Cheeke reveals the incontrovertibl...
Ann Vileisis, "Abalone: The Remarkable History and Uncertain Future of California's Iconic Shellfish" (Oregon State UP, 2020)
15 Sep 2021
Contributed by Lukas
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...
Ken Meter, "Building Community Food Webs" (Island Press, 2021)
08 Sep 2021
Contributed by Lukas
Our current food system has decimated rural communities and confined the choices of urban consumers. Even while America continues to ramp up farm prod...
Arnab Dey, "Tea Environments and Plantation Culture: Imperial Disarray in Eastern India" (Cambridge UP, 2021)
07 Sep 2021
Contributed by Lukas
In Tea Environments and Plantation Culture: Imperial Disarray in Eastern India (Cambridge UP, 2021), Arnab Dey examines the intersecting role of la...
Lindsay Naylor, "Fair Trade Rebels: Coffee Production and Struggles for Autonomy in Chiapas" (U Minnesota Press, 2019)
06 Sep 2021
Contributed by Lukas
Fair trade certified coffee is now commonly found on the supermarket shelves of the Global North, but the connections between the consumer and produce...
Jessica Fanzo, "Can Fixing Dinner Fix the Planet?" (Johns Hopkins UP, 2021)
03 Sep 2021
Contributed by Lukas
How can consumers, nations, and international organizations work together to improve food systems before our planet loses its ability to sustain itsel...
Lettie Gay, "Two Hundred Years of Charleston Cooking" ( U South Carolina Press, 2021)
01 Sep 2021
Contributed by Lukas
Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of Sou...
Susan V. Spellman, "Cornering the Market: Independent Grocers and Innovation in American Small Business" (Oxford UP, 2016)
01 Sep 2021
Contributed by Lukas
In this episode for the Economic and Business History channel, I interviewed Dr. Susan V. Spellman, Associate Professor of History at Miami University...
Hélène Jawhara Piñer, "Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards" (Cherry Orchard, 2021)
30 Aug 2021
Contributed by Lukas
Helene Jowhara-Piner has produced a masterpiece of culinary history. Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, fr...
Thomas C. Hubka, "Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England" (UP of New England, 2004)
24 Aug 2021
Contributed by Lukas
“Big house, little house, back house, barn”―this rhythmic cadence was sung by nineteenth-century children as they played. It also portrays the f...
Zuza Zak, "Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania" (Allen & Unwin, 2021)
20 Aug 2021
Contributed by Lukas
Food writer Zuza Zak’s latest book, Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania (Allen & Unwin, 2021) is a remarkable explorati...
Michael Twitty, "Rice: A Savor the South Cookbook" (UNC Press, 2021)
20 Aug 2021
Contributed by Lukas
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 ...
Jonathan E. Robins, "Oil Palm: A Global History" (UNC Press, 2021)
17 Aug 2021
Contributed by Lukas
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 ...
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)
17 Aug 2021
Contributed by Lukas
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 ...
Hanno Jentzsch, "Harvesting State Support: Institutional Change and Local Agency in Japanese Agriculture" (U Toronto Press, 2021)
11 Aug 2021
Contributed by Lukas
Agriculture has been among the toughest political battlegrounds in postwar Japan and represents an ideal case study in institutional stability and cha...
Annemarie Mol, "Eating in Theory" (Duke UP, 2021)
29 Jul 2021
Contributed by Lukas
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eat...
Alison K. Smith, "Cabbage and Caviar: A History of Food in Russia" (Reaktion Books, 2021)
27 Jul 2021
Contributed by Lukas
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified ab...
Gina G. Warren, "Hatched: Dispatches from the Backyard Chicken Movement" (U Washington Press, 2021)
20 Jul 2021
Contributed by Lukas
Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington P...
Eric C. Rath, "Oishii: The History of Sushi" (Reaktion Books, 2021)
14 Jul 2021
Contributed by Lukas
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 misunders...
Nicoletta Batini, "The Economics of Sustainable Food: Smart Policies for Health and the Planet" (Island Press, 2021)
13 Jul 2021
Contributed by Lukas
In The Economics of Sustainable Food: Smart Policies for Health and the Planet (Island Press, 2021), Dr. Nicoletta Batini, and co-authors, unpack t...
From the Archives: Supporting Sustainable Farming Practices in Cambodia with Professor Daniel Tan
08 Jul 2021
Contributed by Lukas
Improper pest management has led to significant yield loss in rice and other crop harvests in Cambodia, causing economic losses to farmers and environ...
Rod Phillips, "French Wine: A History" (U California Press, 2016)
08 Jul 2021
Contributed by Lukas
Today on New Books in History, Rod Phillips, Professor of History at Carleton University in Ottawa, Canada, talks about his book, French Wine: A Hist...
Stephen V. Bittner, "Whites and Reds: A History of Wine in the Lands of Tsar and Commissar" (Oxford UP, 2021)
01 Jul 2021
Contributed by Lukas
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 w...