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
Jon Michaud, "Last Call at Coogan's: The Life and Death of a Neighborhood Bar" (St. Martin's Press, 2023)
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…
00:34:32 |
Sun 16 Jul 2023
Meg Bernhard, "Wine" (Bloomsbury, 2023)
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 …
00:58:37 |
Sat 15 Jul 2023
The Future of Food: A Discussion with Kimberly Wilson
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…
00:35:38 |
Fri 14 Jul 2023
Linda J. Seligmann, "Quinoa: Food Politics and Agrarian Life in the Andean Highlands" (U Illinois Press, 2022)
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 blessi…
00:44:34 |
Sat 08 Jul 2023
Sarah L. Hall, "Sown in the Stars: Planting by the Signs" (UP of Kentucky, 2023)
"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–…
00:54:36 |
Mon 03 Jul 2023
Malcolm F. Purinton, "Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire" (Bloomsbury, 2023)
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 clea…
00:47:03 |
Mon 03 Jul 2023
Josh Milburn, "Food, Justice, and Animals: Feeding the World Respectfully" (Oxford UP, 2023)
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-veg…
01:16:00 |
Thu 15 Jun 2023
Amanda L. Van Lanen, "The Washington Apple: Orchards and the Development of Industrial Agriculture" (U Oklahoma Press, 2022)
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 the…
00:48:56 |
Fri 09 Jun 2023
Ed Mitchell et al., "Ed Mitchell's Barbeque" (Ecco, 2023)
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—t…
00:55:13 |
Fri 26 May 2023
Troy Bickham, "Eating the Empire: Food and Society in Eighteenth-Century Britain" (Reaktion Books, 2020)
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 mechanism…
01:10:51 |
Fri 19 May 2023
Rachel Robison-Greene, "Edibility and in Vitro Meat: Ethical Considerations" (Lexington Books, 2022)
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 …
00:49:45 |
Fri 21 Apr 2023
Kathryn Cornell Dolan, "Breakfast Cereal: A Global History" (Reaktion Books, 2023)
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…
01:07:58 |
Wed 19 Apr 2023
Maria Pasquale, "The Eternal City: Recipes and Stories from Rome" (Smith Street Books, 2023)
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 his…
00:50:14 |
Fri 14 Apr 2023
Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating
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…
00:22:03 |
Thu 13 Apr 2023
Brian Kateman, "Meat Me Halfway" (Prometheus Books, 2022)
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 ma…
01:24:51 |
Wed 12 Apr 2023
The Cooperative Extension System
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 E…
00:20:02 |
Mon 10 Apr 2023
Adam Geczy and Vicki Karaminas, "Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food" (Bloomsbury, 2022)
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 bein…
00:38:28 |
Fri 07 Apr 2023
Sara Rich, "Mushroom" (Bloomsbury, 2022)
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…
00:44:16 |
Sat 25 Mar 2023
Susan Gravely, "Italy on a Plate: Travels, Memories, Menus" (Vietri Publishing, 2023)
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…
00:42:42 |
Wed 22 Mar 2023
Measure for Measure Episode 5: Scoville
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 chee…
00:09:17 |
Mon 06 Mar 2023
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