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New Books in Food - Podcast

New Books in Food

 Marshall Poe

Interviews with Food Writers about their New Books

Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Books Food Arts History
Update frequency
every 5 days
Average duration
52 minutes
Episodes
512
Years Active
2011 - 2025
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Cindy R. Lobel, “Urban Appetites: Food and Culture in Nineteenth-Century New York” (U of Chicago Press, 2014)

Cindy R. Lobel, “Urban Appetites: Food and Culture in Nineteenth-Century New York” (U of Chicago Press, 2014)

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 Cent…
00:54:58  |   Sat 06 Feb 2016
Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)

Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)

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 c…
00:56:39  |   Wed 03 Feb 2016
James A. Benn, “Tea in China: A Religious and Cultural History” (U of Hawaii Press, 2015)

James A. Benn, “Tea in China: A Religious and Cultural History” (U of Hawaii Press, 2015)

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 (wit…
01:02:51  |   Mon 04 Jan 2016
Yael Raviv, “Falafel Nation: Cuisine and the Making of National Identity in Israel” (University of Nebraska Press, 2015)

Yael Raviv, “Falafel Nation: Cuisine and the Making of National Identity in Israel” (University of Nebraska Press, 2015)

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, moder…
00:42:53  |   Thu 17 Dec 2015
Francesca Bray et al.,eds., “Rice: Global Networks and New Histories” (Cambridge UP, 2015)

Francesca Bray et al.,eds., “Rice: Global Networks and New Histories” (Cambridge UP, 2015)

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 …
01:11:28  |   Mon 14 Dec 2015
Ted Merwin, “Pastrami on Rye: An Overstuffed History of the Jewish Deli” (NYU Press, 2015)

Ted Merwin, “Pastrami on Rye: An Overstuffed History of the Jewish Deli” (NYU Press, 2015)

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 fir…
00:31:32  |   Mon 14 Dec 2015
Anna L. Tsing, “The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins” (Princeton UP, 2015)

Anna L. Tsing, “The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins” (Princeton UP, 2015)

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-…
01:02:46  |   Sun 06 Dec 2015
Matthew Gavin Frank, “The Mad Feast: An Ecstatic Tour through America’s Food” (Liveright, 2015)

Matthew Gavin Frank, “The Mad Feast: An Ecstatic Tour through America’s Food” (Liveright, 2015)

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…
00:47:52  |   Sun 29 Nov 2015
Tom Jackson, “Chilled: How Refrigeration Changed the World and Might Do So Again” (Bloomsbury, 2015)

Tom Jackson, “Chilled: How Refrigeration Changed the World and Might Do So Again” (Bloomsbury, 2015)

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 …
00:56:17  |   Wed 19 Aug 2015
Josh Kun, “To Live and Dine in L.A.: Menus and the Making of the Modern City” (Angel City Press, 2015)

Josh Kun, “To Live and Dine in L.A.: Menus and the Making of the Modern City” (Angel City Press, 2015)

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 …
00:52:22  |   Tue 02 Jun 2015
Reid Mitenbuler, “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking, 2015)

Reid Mitenbuler, “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking, 2015)

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 choic…
00:45:38  |   Mon 18 May 2015
Tom Hertweck, “Food on Film” (Rowman and Littlefield, 2014)

Tom Hertweck, “Food on Film” (Rowman and Littlefield, 2014)

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 ess…
01:09:25  |   Sun 26 Apr 2015
Eugene N. Anderson, “Food and Environment in Early and Medieval China” (U of Pennsylvania Press, 2014)

Eugene N. Anderson, “Food and Environment in Early and Medieval China” (U of Pennsylvania Press, 2014)

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 Mediev…
01:02:20  |   Sun 15 Mar 2015
Sarah Besky, “The Darjeeling Distinction: Labor and Justice on Fair-Trade Plantations in India” (U of California Press, 2014)

Sarah Besky, “The Darjeeling Distinction: Labor and Justice on Fair-Trade Plantations in India” (U of California Press, 2014)

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 i…
00:46:45  |   Wed 14 Jan 2015
Laura Silver, “Knish: In Search of the Jewish Soul Food” (Brandeis University Press, 2014)

Laura Silver, “Knish: In Search of the Jewish Soul Food” (Brandeis University Press, 2014)

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? — sa…
00:53:11  |   Sat 26 Apr 2014
Leona Rittner, W. Scott Haine, and Jeffrey H. Jackson, eds. “The Thinking Space” (Ashgate, 2013)

Leona Rittner, W. Scott Haine, and Jeffrey H. Jackson, eds. “The Thinking Space” (Ashgate, 2013)

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…
01:08:28  |   Thu 27 Mar 2014
Allen Salkin “From Scratch: Inside the Food Network” (Putnam, 2013)

Allen Salkin “From Scratch: Inside the Food Network” (Putnam, 2013)

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 w…
01:05:49  |   Sat 05 Oct 2013
Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)

Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)

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.” …
00:57:16  |   Mon 22 Apr 2013
E. C. Spary, “Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760” (University of Chicago Press, 2012)

E. C. Spary, “Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760” (University of Chicago Press, 2012)

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 th…
01:05:32  |   Mon 18 Feb 2013
Barak Kushner, “Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” (Global Oriental, 2012)

Barak Kushner, “Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” (Global Oriental, 2012)

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. …
01:08:33  |   Thu 20 Dec 2012
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