New Books in Food

There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers pour their passion into naan and challah, anadama and pistolet. In American Bread: A History (U California Press, 2026), award-winning author Andrew Coe provides the definitiv...

Rosi Song of Gastronomica’s Editorial Collective hosts authors Eve Z. Bratman and Anna Purchase in a discussion of their newly published research article on lanternfly honey. Eve and Anna bring a social science perspective to their study of the spotted lanternfly. Noting the spotted lanternfly’s arrival to Pennsylvania a little over a decade ago and its spread in the mid-Atlantic region of the Uni...

In Sugar Coated: Unboxing the Hidden Forces Shaping America's Favorite Breakfast Food (U California Press, 2026), world-renowned food politics expert Marion Nestle joins forces with former cereal executive Lisa Sutherland to examine what cereal boxes reveal about American culture and food politics. If you want to understand how the food business works, just have a look at a box of breakfast cerea...

Today, pierogi are the most recognizable Polish food in the United States and a symbol of Polish American identity. How did this humble dish attain such lofty status? In Pierogi: An American Story of Polish Food (Columbia UP, 2026), Professor Anna D. Jaroszyńska-Kirchmann explores the surprising history of pierogi, tracing how Polish cuisine evolved in the multiethnic landscape of the United State...

High in the Lebanese mountains above Beirut sits Beit Trad, an eighteenth-century family home that Sarah Trad transformed into a guesthouse devoted to Levantine hospitality. The house brings together family history, Lebanese design, food, and the belief that welcoming someone into your home is an essential part of life.  In A House in the Lebanese Mountains: Recipes & Stories from Beit T...

We all love the desserts we grew up with-the ones tied to family, tradition, and the moments we remember most. But as much as we love those recipes, they don't always turn out the way we'd want. That's where this book comes in. From cakes and cookies to pies, breads, and more, each recipe in Better than Grandma's (Rolling Pin Press, 2026) takes a nostalgic classic and reworks it to be more flavorf...

In this episode, Melissa Fuster and Rosi Song of Gastronomica ’s Editorial Collective introduce the journal’s latest issue, Fall 2026 (volume 26, issue 3), now available online. Melissa talks with Rosi about what goes into putting a Gastronomica issue together and the backstory of issue 26.3. Rosi shares the inspiration behind her editorial letter and the issue’s thematic focus on migration and fo...

In This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation (Chelsea Green, 2026), discover Italy’s unique ecological past and how it has shaped its present—and its future, with this riveting look at the incredibly diverse natural history and our need to preserve it. Italy is renowned for its antiquity, classical literature, philosophy, and modern-day culture, cuisine and fas...

One year after the publication of Gastronomica’s special feature on food and philosophy, Robert T. Valgenti of the Editorial Collective revisits the question of what a philosophical perspective could bring to addressing food-related issues. In this episode, he talks with Gastronomica author and philosopher Sascha Benjamin Fink about human perception and how people experience the world, taking up q...

Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the world forged recognizably modern eating practices between 1780 and 1910. While central Europeans merely aimed to survive long winters, experiment with translated recipes and curious ingredients from abroad, and embrace...

From misty mountain oolongs to the global boba boom, Taiwan’s teas carry far more than flavor. They embody contested borders, evolving identities, and the complexities of nationhood. Routes of Taiwan Tea: Mobility, Borders, and Territoriality (U Washington Press, 2026) by Dr. Po-Yi Hung traces tea varieties, processing expertise, and merchants across Taiwan and Southeast Asia to reveal how a simpl...

Popular history tells the story of how the tea boycott during the American Revolution caused a transition in American taste from tea to coffee, making the young country a coffee-drinking nation. In truth, Americans did not give up their tea so easily, and the United States grew to be the second-largest importer of tea from China. Diverging from British black tea traditions, U.S. consumers preferre...

In Land of Famished Beings: West Papuan Theories of Hunger (Duke UP, 2025), Sophie Chao examines how Indigenous Marind communities understand and theorize hunger in lowland West Papua, a place where industrial plantation expansion and settler-colonial violence are radically reconfiguring ecologies, socialities, and identities. Instead of seeing hunger as an individual, biophysical state defined pu...

Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security (Stanford University Press, 2023) by Dr. Matias E. Margulis is the first book to demonstrate that United Nations (UN) organizations have intervened to influence the discourse, agenda, and outcomes of international trade lawmaking at the World Trade Organization (WTO). While UN organizations lack a seat at the...

What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Far...

In Oklahoma, one out of every six residents is poor. One in five children lives in poverty and faces food insecurity. In Hungry Oklahoma: Confronting Poverty and Food Insecurity  (U Oklahoma Press, 2026), native son and sociologist Robert Lee Maril follows in the tradition of the national bestsellers Nickel and Dimed and Evicted to illuminate the lived experience of poverty and food insecurity...

The United States’ superpower status is often associated with its industrial, financial, and military might. Yet its global power after the Second World War hinged in part on something often seen as backward: agriculture. In contrast to Britain, the predominant global power of the nineteenth century, which depended on its current and former colonies for food and raw materials, the United States pr...

The rise of “heritage” foods—that is, the reinvention of traditional foods—has enjoyed a high profile thanks to the oft-praised efforts of chefs such as Sean Brock and René Redzepi. But Lily Kelting observes the popularity of heritage foods as something more: a global movement in response to climate catastrophe and the rise of right-wing, populist movements that center a return to the past as part...

Backyard gardens flush with cucumbers, tomatoes, and peppers where bees buzz and chickens scratch. Beyond, a forest filled with blackberries and jewelweed. Inspired by childhood memories of his grandmother’s overflowing backyard garden, author Andrew Flachs has embarked on a multi-continent, decades-long look at agriculture and its value. The dominant view of agriculture has focused only on what w...

In Fearless, Sleepless, Deathless: What Fungi Taught Me about Nourishment, Poison, Ecology, Hidden Histories, Zombies, and Black Survival (University of North Carolina Press, 2026), naturalist, forager, and educator Maria Pinto uncovers strange and beautiful connections between the natural and human worlds, mingling reportage, research, memoir, and nature writing, touching on topics that range fro...

In 1644 four norcini or pork butchers were accused of killing not pigs, but seven of their fellow citizens, stripping the meat from the bones, then combining it with pig to make sausages, which were then sold to Romans from their shop behind the Pantheon. In the multiple pamphlets describing this supposed crime, the authors of this accusation blamed residents of Rome themselves, who had become so...

For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers interested in flavorful alternatives to meat and associated health benefits could follow recipes for nearly fifty types of marine life from state waters, such as salmon, flounder, and...

In 1901, Lizzie Black Kander put together a cookbook based on the classes she taught at the Milwaukee Jewish Mission. “I was trying to teach a group of young foreign girls in a crowded neighborhood how to cook simple and nutritious food, yet have it attractive and inexpensive as we prepare it in America,” she recalled. The Settlement Cook Book would go on to be the most successful charitable cookb...

Stove improvers have been designing and promoting “clean” or “efficient” biomass cookstoves in India since the 1940s and have been frustrated to find their carefully engineered stoves abandoned in trash heaps or repurposed as storage bins, while the traditional mud chulha retains a central place in the kitchen. Why do so many Indian women continue to use wood-burning, smoke-spewing stoves when the...

This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section on microbes and food. In a conversation that spans food systems, environment, health, dietetics, and culture, they explore human microbial relationships from the soil to the proces...