New Books in Food
Interviews with Food Writers about their New Books
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- Update frequency
- every 5 days
- Average duration
- 52 minutes
- Episodes
- 512
- Years Active
- 2011 - 2025
Janet Chrzan and Kima Cargill, "Anxious Eaters: Why We Fall for Fad Diets" (Columbia UP, 2022)
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…
01:04:07 |
Mon 09 Oct 2023
Christina Ward, "Holy Food: How Cults, Communes and Religious Movements Influenced What We Eat" (Process, 2023)
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 (Proc…
00:49:08 |
Sat 30 Sep 2023
Globalisation and Glocalisation of Bubble Tea
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 bec…
00:22:39 |
Fri 29 Sep 2023
Michelle K. Berry, "Cow Talk: Work, Ecology, and Range Cattle Ranchers in the Postwar Mountain West" (U Oklahoma Press, 2023)
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). Du…
00:58:11 |
Tue 26 Sep 2023
Diane Flynt, "Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South" (UNC Press, 2023)
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.…
00:42:24 |
Wed 20 Sep 2023
Daniel Jaffee, "Unbottled: The Fight Against Plastic Water and for Water Justice" (U California Press, 2023)
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 co…
00:53:01 |
Sun 17 Sep 2023
Robert F. Moss, "The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South" (U Georgia Press, 2022)
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 A…
01:07:58 |
Tue 12 Sep 2023
A Better Way to Buy Books
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…
00:32:44 |
Tue 12 Sep 2023
Ines Prodöhl, "Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950" (Routledge, 2023)
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 agri…
00:51:50 |
Mon 11 Sep 2023
Jeanne K. Firth, "Feeding New Orleans: Celebrity Chefs and Reimagining Food Justice" (UNC Press, 2023)
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 Bes…
01:20:58 |
Sat 09 Sep 2023
Ulbe Bosma, "The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment Over 2,000 Years" (Harvard UP, 2023)
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 …
00:26:17 |
Sun 20 Aug 2023
Diane Purkiss, "English Food: A Social History of England Told Through the Food on Its Tables (William Collins, 2022)
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 und…
01:04:31 |
Fri 18 Aug 2023
Bobby J. Smith II, "Food Power Politics: The Food Story of the Mississippi Civil Rights Movement" (UNC Press, 2023)
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 hist…
01:18:27 |
Wed 16 Aug 2023
Linda Skeens, "Linda Skeens' Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion" (83 Press, 2023)
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 Fai…
00:38:30 |
Tue 08 Aug 2023
Richard C. Hoffmann, "The Catch: An Environmental History of Medieval European Fisheries" (Cambridge UP, 2023)
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. Us…
00:57:13 |
Mon 07 Aug 2023
Erica Abrams Locklear, "Appalachia on the Table: Representing Mountain Food and People" (U Georgia Press, 2023)
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 c…
00:54:32 |
Fri 28 Jul 2023
Rebecca Sharpless, "Grain and Fire: A History of Baking in the American South" (UNC Press, 2022)
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 o…
01:45:13 |
Tue 25 Jul 2023
US History in 15 Foods: A Conversation with Anna Zeide
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 appr…
00:52:46 |
Mon 24 Jul 2023
Ben Nadler, "The Jewish Deli: An Illustrated Guide to the Chosen Food" (Chronicle Books, 2023)
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…
00:53:51 |
Tue 18 Jul 2023
Victoria Lee, "The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan" (U Chicago Press, 2021)
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…
00:50:52 |
Sun 16 Jul 2023
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