New Books in Food
Episodes
Benjamin Lorr, "The Secret Life of Groceries: The Dark Miracle of the American Supermarket" (Penguin, 2020)
29 Jun 2021
Contributed by Lukas
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 ofHe...
Jamie Kreiner, "Legions of Pigs in the Early Medieval West" (Yale UP, 2020)
24 Jun 2021
Contributed by Lukas
On this episode of New Books in History, Jamie Kreiner, Associate Professor of History at the University of Georgia, talks about her new book, Legion...
Sarah K. Mock, "Farm (and Other F Words): The Rise and Fall of the Small Family Farm" (New Degree Press, 2021)
23 Jun 2021
Contributed by Lukas
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 d...
Shane Hamilton, "Supermarket USA: Food and Power in the Cold War Farms Race" (Yale UP, 2018)
22 Jun 2021
Contributed by Lukas
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 Mana...
Kate Lebo, "The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with Recipes)" (FSG, 2021)
04 Jun 2021
Contributed by Lukas
Guest Kate Lebo discusses her newest book, The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly with Recipes (Farrar, Straus, and...
Jon Keune, "Shared Devotion, Shared Food: Equality and the Bhakti-Caste Question in Western India" (Oxford UP, 2021)
03 Jun 2021
Contributed by Lukas
Jon Keune's book Shared Devotion, Shared Food: Equality and the Bhakti-Caste Question in Western India (Oxford UP, 2021) is about the deceptively si...
Dianne Jacob, "Will Write for Food" (Hachette Go, 2021)
02 Jun 2021
Contributed by Lukas
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 dre...
Margaret Magat, "Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora" (Bloomsbury, 2019)
26 May 2021
Contributed by Lukas
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 wide...
Amanda Ciafone, "Counter-Cola: A Multinational History of the Global Corporation" (U California Press, 2019)
20 May 2021
Contributed by Lukas
Today I talked to Amanda Ciafone's (University of Illinois, Urbana-Champaign) about her book Counter-Cola: A Multinational History of the Global Cor...
Christina Ward, "American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jell-O" (Process, 2018)
10 May 2021
Contributed by Lukas
Christina Ward’s newest book American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O (Process Media, 2019) ex...
Lindsay Gardner, "Why We Cook: Women on Food, Identity, and Connection" (Workman, 2021)
07 May 2021
Contributed by Lukas
Why We Cook: Women on Food, Identity, and Connection (Workman, 2021) includes essays, recipes, interviews and profiles of more than 100 women in the...
Of Rice and Men: How Food Production is Driving Antimicrobial Resistance amongst Fungi in Vietnam
06 May 2021
Contributed by Lukas
Fungal infections are amongst the leading infectious disease killers globally. They result in more deaths than malaria, and almost as many as tubercul...
R. Harde and J. Wesselius, "Consumption and the Literary Cookbook" (Routledge, 2020)
08 Apr 2021
Contributed by Lukas
Consumption and the Literary Cookbook, edited by Roxanne Harde and Janet Wesselius (published 2021 by Routledge) examines the ways in which recipe aut...
Lucas Bessire, "Running Out: In Search of Water on the High Plains" (Princeton UP, 2021)
01 Apr 2021
Contributed by Lukas
The Ogallala aquifer has nourished life on the American Great Plains for millennia. But less than a century of unsustainable irrigation farming has ta...
Carol J. Adams, "The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory" (Bloomsbury, 2015)
19 Mar 2021
Contributed by Lukas
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 199...
Tessa Clarke: Co Founder & CEO of Olio, a Company Dedicated to Cutting Food Waste
16 Mar 2021
Contributed by Lukas
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 ...
Rethinking Rural Livelihoods and Food Security in Myanmar with Assistant Professor Mark Vicol
04 Mar 2021
Contributed by Lukas
After decades of economic and political isolation, Myanmar’s rural economy is rapidly shifting from a narrow reliance on low-productivity agricultur...
Priya Basil, "Be My Guest: Reflections on Food, Community, and the Meaning of Generosity" (Knopf, 2020)
04 Mar 2021
Contributed by Lukas
Be My Guest: Reflections on Food, Community, and the Meaning of Generosity (Knopf, 2020) is an utterly unique, deeply personal meditation on what it ...
Tom Philpott, "Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It" (Bloomsbury, 2020)
04 Mar 2021
Contributed by Lukas
Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It (Bloomsbury Publishing, 2020) is an unsettling journey into the ...
Winifred Bird, "Eating Wild Japan: Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes" (Stone Bridge Press, 2021)
01 Mar 2021
Contributed by Lukas
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 t...
Sam van Zweden, "Eating with My Mouth Open" (NewSouth, 2021)
26 Feb 2021
Contributed by Lukas
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...
Kaitland M. Byrd, "Real Southern Barbecue: Constructing Authenticity in Southern Food Culture" (Lexington, 2019)
25 Feb 2021
Contributed by Lukas
Kaitland Byrd’s new book Real Southern Barbecue: Constructing Authenticity in Southern Food Culture (Lexington Press, 2019) examines an archive of...
Eli Revelle Yano Wilson, "Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers" (NYU Press, 2020)
12 Feb 2021
Contributed by Lukas
How can ethnographic research shine light on the reproduction of social inequality in upscale Los Angeles restaurants? In today’s episode we talk wi...
Anthony Warner, "Ending Hunger: The Quest to Feed the World without Destroying It" (Simon and Schuster, 2021)
09 Feb 2021
Contributed by Lukas
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...
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)
13 Jan 2021
Contributed by Lukas
Marion Nestle describes her new book as “a small, quick and dirty reader for the general audience” summarizing some of her biggest and most influe...
K. M. Broton and C. L. Cady, "Food Insecurity on Campus: Action and Intervention" (Johns Hopkins UP, 2020)
11 Jan 2021
Contributed by Lukas
The new essay collection Food Insecurity on College Campuses edited by Katharine M. Broton and Clare L. Cady explores the widespread problem of food...
Mike Shanahan, "Ladders to Heaven: How Figs Shaped our History" (Unbound, 2016)
04 Dec 2020
Contributed by Lukas
They are trees of life and trees of knowledge. They are wish-fulfillers … rainforest royalty … more precious than gold. They are the fig trees, an...
Peter Singer, "Why Vegan?: Eating Ethically" (Liveright, 2020)
03 Dec 2020
Contributed by Lukas
Even before the publication of his seminal Animal Liberation in 1975, Peter Singer, one of the greatest moral philosophers of our time, unflinchingl...
Amalia Leguizamón, "Seeds of Power: Environmental Injustice and Genetically Modified Soybeans in Argentina" (Duke UP, 2020)
24 Nov 2020
Contributed by Lukas
In 1996 Argentina adopted genetically modified (GM) soybeans as a central part of its national development strategy. Today, Argentina is the third lar...
Emily J. H. Contois, "Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture" (UNC Press, 2020)
19 Nov 2020
Contributed by Lukas
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...
James Staples, "Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India" (U Washington Press, 2020)
09 Nov 2020
Contributed by Lukas
Bovine politics exposes fault lines within contemporary Indian society, where eating beef is simultaneously a violation of sacred taboos, an expressio...
Improving Food Security in Laos and Cambodia: A Farmer’s Perspective with Associate Professor Russell Bush
05 Nov 2020
Contributed by Lukas
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 ...
Andrew Liu, "Tea War: A History of Capitalism in China and India" (Yale UP, 2020)
04 Nov 2020
Contributed by Lukas
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...
Jessica Martell, "Farm to Form: Modernist Literature and Ecologies of Food in the British Empire" (U Nevada Press, 2020)
01 Oct 2020
Contributed by Lukas
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 B...
Brian R. Dott, "The Chile Pepper in China: A Cultural Biography" (Columbia UP, 2020)
23 Sep 2020
Contributed by Lukas
In China, chiles are everywhere. From dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, Chinese cu...
Lauren F. Klein, "An Archive of Taste: Race and Eating in the Early United States" (U Minnesota Press, 2020)
24 Aug 2020
Contributed by Lukas
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 the...
K. Keeling and S. Pollard, "Table Lands: Food in Children's Literature" (U Mississippi Press, 2020)
14 Aug 2020
Contributed by Lukas
In this this interview, Carrie Tippen talks Kara Keeling and Scott Pollard about their new book, Table Lands: Food in Children's Literature, published...
Emily Pawley, "The Nature of the Future: Agriculture, Science, and Capitalism in the Antebellum North" (U Chicago Press, 2020)
11 Aug 2020
Contributed by Lukas
The nostalgic mist surrounding farms can make it hard to write their history, encrusting them with stereotypical rural virtues and unrealistically sep...
Emily Wallace, "Road Sides: An Illustrated Companion to Dining and Driving in the American South" (U Texas Press, 2019)
24 Jul 2020
Contributed by Lukas
In this this interview, Carrie Tippen talks with Emily Wallace, author and illustrator of the new book Road Sides: An Illustrated Companion to Dining ...
Virgie Tovar, "You Have the Right to Remain Fat" (Feminist Press, 2018)
15 Jul 2020
Contributed by Lukas
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 ...
Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)
15 Jul 2020
Contributed by Lukas
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 D...
Kregg Hetherington, "The Government of Beans: Regulating Life in the Age of Monocrops" (Duke UP, 2020)
14 Jul 2020
Contributed by Lukas
By the time Bolivian President Evo Morales was deposed in December 2019, it had become increasingly clear that Latin America’s Pink Tide – the wav...
Hanna Garth, "Food In Cuba: The Pursuit of a Decent Meal" (Stanford UP, 2020)
09 Jul 2020
Contributed by Lukas
In Food In Cuba: The Pursuit of a Decent Meal (Stanford University Press, 2020), Hanna Garth examines the processes of acquiring food and preparing ...
Kennan Ferguson, "Cookbooks Politics" (U Penn Press, 2020)
01 Jul 2020
Contributed by Lukas
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 differe...
Candi K. Cann, "Dying to Eat: Cross Cultural Perspectives on Food, Death and the Afterlife" (UP of Kentucky, 2018)
01 Jul 2020
Contributed by Lukas
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...
D. Conley and J. Eckstein, "Cookery: Food Rhetorics and Social Production" (U Alabama Press, 2020)
30 Jun 2020
Contributed by Lukas
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: Foo...
Kathryn M. De Luna, "Collecting Food, Collecting People: Subsistence and Society in Central Africa" (Yale UP, 2016)
04 Jun 2020
Contributed by Lukas
In Collecting Food, Collecting People: Subsistence and Society in Central Africa (Yale University Press, 2016), Kathryn M. De Luna documents the evo...
James C. Scott, "Against the Grain: A Deep History of the Earliest States" (Yale UP, 2017)
03 Jun 2020
Contributed by Lukas
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 ...
Brian Greene, "Until the End of Time: Mind, Matter, and Our Search for Meaning in an Evolving Universe" (Random House, 2020)
02 Jun 2020
Contributed by Lukas
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 S...
Katarzyna J. Cwiertka, "Branding Japan’s Food: From Meibutsu to Washoku" (U Hawaii Press, 2020)
29 May 2020
Contributed by Lukas
Katarzyna J. Cwiertka and Yasuhara Miho’s Branding Japan’s Food: From Meibutsu to Washoku (University of Hawaii Press, 2020) explores historical a...
E. Engelhardt and L. Smith, "The Food We Eat, the Stories We Tell: Contemporary Appalachian Table" (Ohio UP, 2019)
25 May 2020
Contributed by Lukas
In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contempor...
Louis A. Pérez, "Rice in the Time of Sugar: The Political Economy of Food in Cuba" (UNC Press, 2019)
19 May 2020
Contributed by Lukas
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 dependenc...
Witold Szabłowski, "How to Feed a Dictator" (Penguin, 2020)
07 May 2020
Contributed by Lukas
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 Szabło...
Mythri Jegathesan, "Tea and Solidarity: Tamil Women and Work in Postwar Sri Lanka" (U Washington Press, 2019)
05 May 2020
Contributed by Lukas
In recent years, commodity chain analysis – the scholarly effort to piece together the production and consumption ends of various commodities – ha...
Leslie M. Harris, "Slavery and the University: Histories and Legacies" (U Georgia Press, 2019)
28 Apr 2020
Contributed by Lukas
Slavery and the University: Histories and Legacies (University of Georgia Press, 2019), edited by Leslie M. Harris, James T. Campbell, and Alfred L. B...
Phoebe Lickwar and Roxi Thoren, "Farmscape: The Design of Productive Landscapes" (Routledge, 2020)
21 Apr 2020
Contributed by Lukas
Phoebe Lickwar and Roxi Thoren's book Farmscape: The Design of Productive Landscapes (Routledge, 2020) situates agriculture as a design practice, usin...
David Lebovitz, "Drinking French" (Ten Speed Press, 2020)
14 Apr 2020
Contributed by Lukas
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 th...
Conor Picken and Matthew Dischinger, "Southern Comforts: Drinking and the US South" (LSU Press, 2020)
10 Apr 2020
Contributed by Lukas
In this this interview, Carrie Tippen talks with Conor Picken and Matthew Dischinger about their edited collection, Southern Comforts: Drinking and th...
Matt Cook, "Sleight of Mind: 75 Ingenious Paradoxes in Mathematics, Physics, and Philosophy" (MIT Press, 2020)
30 Mar 2020
Contributed by Lukas
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....
Irina Georgescu, "Carpathia: Food from the Heart of Romania” (Interlink Books, 2020)
27 Mar 2020
Contributed by Lukas
Romania is a land of crossroads: of empire, of geography, and culture, shaped by centuries of rule by the Greeks, Ottomans, and Hapsburgs. The dramati...
Karima Moyer-Nocchi, "The Eternal Table: A Cultural History of Food in Rome" (Rowman and Littlefield, 2019)
19 Mar 2020
Contributed by Lukas
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 Uni...
Jennifer E. Gaddis, "The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools" (U California Press, 2019)
06 Mar 2020
Contributed by Lukas
There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with ch...
Justin Nystrom, "Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture" (U Georgia Press, 2018)
05 Mar 2020
Contributed by Lukas
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orle...
Darra Goldstein, "Beyond the North Wind: Russia in Recipes and Lore" (Random House, 2020)
04 Mar 2020
Contributed by Lukas
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 ...
Lana Dee Povitz, "Stirrings: How Activist New Yorkers Ignited a Movement for Food Justice" (UNC Press, 2019)
03 Mar 2020
Contributed by Lukas
In the last three decades of the twentieth century, government cutbacks, stagnating wages, AIDS, and gentrification pushed ever more people into pover...
Emily E. LB. Twarog, "Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America" (Oxford UP, 2017)
26 Feb 2020
Contributed by Lukas
The history of women's political involvement has focused heavily on electoral politics, but throughout the twentieth century women engaged in grassroo...
Phillipa Chong, “Inside the Critics’ Circle: Book Reviewing in Uncertain Times” (Princeton UP, 2020)
25 Feb 2020
Contributed by Lukas
How does the world of book reviews work? In Inside the Critics’ Circle: Book Reviewing in Uncertain Times (Princeton University Press, 2020), Philli...
K. Linder et al., "Going Alt-Ac: A Guide to Alternative Academic Careers" (Stylus Publishing, 2020)
30 Jan 2020
Contributed by Lukas
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. How...
J. L. Anderson, "Capitalist Pigs: Pigs, Pork, and Power in America" (West Virginia UP, 2019)
21 Jan 2020
Contributed by Lukas
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...
Hillary Reinsberg, "Zagat 2020 New York City Restaurants: Special 40th Anniversary Edition" (Zagat, 2019)
06 Jan 2020
Contributed by Lukas
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 th...
Maria Veri and Rita Liberti, "Gridiron Gourmet: Gender and Food at the Football Tailgate" (U Arkansas Press, 2019)
03 Jan 2020
Contributed by Lukas
Today we are joined by Maria Veri, Associate Professor of Kinesiology at San Francisco State University, and Rita Liberti, Professor of Kinesiology at...
Joshua Specht, "Red Meat Republic: A Hoof-to-Table History of How Beef Changed America" (Princeton UP, 2019)
30 Dec 2019
Contributed by Lukas
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 h...
A. R. Ruis, "Learning to Eat: The Origins of School Lunch in the United States" (Rutgers UP, 2017)
10 Dec 2019
Contributed by Lukas
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 th...
Alberto Cairo, "How Charts Lie: Getting Smarter about Visual Information" (Norton, 2019)
03 Dec 2019
Contributed by Lukas
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, i...
Kathryn Conrad on University Press Publishing
03 Nov 2019
Contributed by Lukas
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 trad...
J. Neuhaus, "Geeky Pedagogy: A Guide for Intellectuals, Introverts, and Nerds Who Want to Be Effective Teachers" (West Virginia UP, 2019)
24 Oct 2019
Contributed by Lukas
The things that make people academics -- as deep fascination with some arcane subject, often bordering on obsession, and a comfort with the solitude t...
Rachel Laudan, "Cuisine and Empire: Cooking in World History" (U California Press, 2015)
24 Oct 2019
Contributed by Lukas
With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 20...
Rafia Zafar, "Recipes for Respect: African American Meals and Meaning" (U Georgia Press, 2019)
11 Oct 2019
Contributed by Lukas
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...
Geoffrey Barstow, "Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet" (Columbia UP, 2018)
01 Oct 2019
Contributed by Lukas
Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at bes...
Ashanté M. Reese, "Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C." (UNC Press, 2019)
23 Sep 2019
Contributed by Lukas
Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. (University of North Carolina Press, 2019), by Ashanté M. Reese, exa...
Jennifer Jensen Wallach, "What We Need Ourselves: How Food has Shaped African American Life" (Rowman and Littlefield, 2019)
18 Sep 2019
Contributed by Lukas
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 Af...
Mark Winne, "Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat" (Island Press, 2019)
12 Sep 2019
Contributed by Lukas
Cities are extremely complex institutions to understand and are continually changing. A central place to make sense of the complexities of a city is t...
Aaron Hale-Dorrell, "Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union" (Oxford UP, 2018)
11 Sep 2019
Contributed by Lukas
In Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union (Oxford University Press, 2018), Aaron Hale-Dorrell re-evaluates Kh...
Carol J. Adams, "Burger" (Bloomsbury, 2018)
13 Aug 2019
Contributed by Lukas
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), ...
A. Lakhtikova, A. Brintlinger, and I. Glushchenko, "Seasoned Socialism: Gender and Food in Late Soviet Everyday Life" (Indiana UP, 2019)
01 Aug 2019
Contributed by Lukas
In their introduction to Seasoned Socialism: Gender & Food in Late Soviet Everyday Life (Indiana University Press, 2019), Anastasia Lakhtikova, Angela...
Krishnendu Ray, "The Ethnic Restaurateur" (Bloomsbury, 2016)
31 Jul 2019
Contributed by Lukas
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breakin...
David R. Montgomery, "Growing a Revolution: Bringing Our Soil Back to Life" (W. W. Norton, 2018)
26 Jul 2019
Contributed by Lukas
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...
Rachel B. Herrmann, "No Useless Mouth: Waging War and Fighting Hunger in the American Revolution" (Cornell UP, 2019)
22 Jul 2019
Contributed by Lukas
When the British explored the Atlantic coast of America in the 1580s, their relations with indigenous peoples were structured by food. The newcomers, ...
Brian Haara, "Bourbon Justice: How Whiskey Law Shaped America" (Potomac Books, 2015)
17 Jul 2019
Contributed by Lukas
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 Un...
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)
15 Jul 2019
Contributed by Lukas
In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literat...
Jeanette M. Fregulia, "A Rich and Tantalizing Brew: A History of How Coffee Connected the World" (U Arkansas Press, 2019))
26 Jun 2019
Contributed by Lukas
In this this interview, Carrie Tippen talks with Jeanette M. Fregulia about the movements of coffee beans, coffee drinking, and coffee houses from Eth...
John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)
20 Jun 2019
Contributed by Lukas
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? T...
Veronica Hinke, "The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style" (Regnery History, 2019)
30 May 2019
Contributed by Lukas
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 o...
Nico Slate, "Gandhi’s Search for the Perfect Diet: Eating with the World in Mind" (U Washington Press, 2019)
17 May 2019
Contributed by Lukas
In this this interview, Carrie Tippen talks with Nico Slate, professor of history at Carnegie Mellon University, about the intersections between diet,...
Kristin D. Phillips, "An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun" (Indiana UP, 2018)
09 May 2019
Contributed by Lukas
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 ...
Stéphane Henaut and Jeni Mitchell, "A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment" (The New Press, 2018)
25 Mar 2019
Contributed by Lukas
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 empi...
Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)
20 Mar 2019
Contributed by Lukas
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...
Discussion of Massive Online Peer Review and Open Access Publishing
19 Mar 2019
Contributed by Lukas
In the information age, knowledge is power. Hence, facilitating the access to knowledge to wider publics empowers citizens and makes societies more de...
Jodi Campbell, "At the First Table: Food and Social Identity in Early Modern Spain" (U Nebraska Press, 2017)
29 Jan 2019
Contributed by Lukas
Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history...
Nicholas Bauch, "Geography of Digestion: Biotechnology and the Kellogg Enterprise" (U California Press, 2017)
11 Jan 2019
Contributed by Lukas
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 aro...