New Books in Food

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anx...

In this this interview, Carrie Tippen talks with Jeanette M. Fregulia about the movements of coffee beans, coffee drinking, and coffee houses from Ethiopia and Yemen, across the Mediterranean region, through Western Europe, and to the Americas. In A Rich and Tantalizing Brew: A History of How Coffee Connected the World (University of Arkansas Press, 2019), Fregulia examines the geographic movement...

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? These are just a few of the questions that sociologist John O'Brien addresses in States of Intoxication: The Place of Alcohol in Civilisation(Routledge, 2018). His book offers a broad and diverse perspective on alcohol use and suggests that booze has...

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 of gilded glamor ended.  Culinary historian, Veronica Hinke’s new book, The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style(Regnery History, 2019) is a celebration of the ethos of The Titanic, using the food and drink served on board...

In this this interview, Carrie Tippen talks with Nico Slate, professor of history at Carnegie Mellon University, about the intersections between diet, spirituality, health, and politics for one of the world’s most famous nonviolent political activists, Mahatma Gandhi. Dr. Slate, who researches anti-racist activism in the United States and India, researched Gandhi’s experiments with vegetarianism a...

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 cannot afford to buy food. Kristin D. Phillips' new book An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun (Indiana University Press, 2018) provides a deeply empathetic portrait of rural life in Singida, in centr...

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 empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized Hi...

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 inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Ja...

In the information age, knowledge is power. Hence, facilitating the access to knowledge to wider publics empowers citizens and makes societies more democratic. How can publishers and authors contribute to this process? This podcast addresses this issue. We interview Professor Austin Choi-Fitzpatrick, whose book, The Good Drone: How Social Movements Democratize Surveillance (forthcoming with MIT Pr...

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atla...

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 around the turn of the 20th century. In A Geography of Digestion: Biotechnology and the Kellogg Enterprise (University of California Press, 2017), Nicholas Bauch explores the digestive system as a sociomaterial landscape developed from the Battle Creek...

You eat what you are and are what you eat, right? There is an increasing number of Americans who pay great attention to the food they eat, buy organic vegetables, drink fine wines, and seek out exotic cuisine. The affordability of food across the class spectrum have become more accessible. The masses, however, still lack other forms of capital (social, cultural, and culinary) necessary to fully un...

In this this interview, cross-posted from the podcast Psychologists Off The Clock, Dr. Diana Hill talks with Dr. Stephan J. Guyenet, neurobiologist and obesity researcher, about the unconscious systems that lead to overeating and weight gain. Dr. Guyenet discusses why dietary guidelines alone are not enough to change our eating behavior. In The Hungry Brain: Outsmarting the Instincts That Make Us...

In Organic Resistance: The Struggle over Industrial Farming in Postwar France (University of North Carolina Press, 2018), Venus Bivar documents the development of agriculture in post-1944 France. Through the Second World War, France’s agriculture was comparatively backward next to those of its neighbors and geopolitical rivals. The French government undertook a major program of “modernization” to...

The North American Free Trade Agreement—or NAFTA, as we Americans call it—is very much in the news of late, primarily because President Trump has decided to make good on what he famously called “the single worst trade deal” that the United States has ever approved. Trump’s assessment, like so many of his statements, isn’t quite the fact he’d like it to be. In study after study, economists have fou...

The café, long a European institution, was also a stimulant and a refuge for European Jewish culture. In cities across Europe, and later in Palestine, Israel, and the United States, Jewish journalists, poets, and thinkers gathered in cafés to socialize, argue, create, and simply to be in a space that welcomed them. In A Rich Brew: How Cafés Created Modern Jewish Culture (NYU Press, 2018), Shachar...

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of soci...

Consumers today have a lot of choices. Whether in stores or online, people are inundated by an abundance of options for what to buy. At the same time, the products we consume seem to have more and more ingredients, additives, and chemicals in them that put our health at risk, and even their packaging could be harmful to us. How do consumers make sense of the choices they have to make to reduce the...

Diet books are a multi-billion dollar industry and in Diet and the Disease of Civilization (Rutgers University Press, 2018), Adrienne Rose Bitar explores the narratives of those books. Bitar looks at the ways in which diet books not only present American’s with dieting advice, but also create cultural narratives about how we should live. Through the exploration of hundreds of diet books over the p...

Is life without coffee possible? Before you answer, first admit that you know almost nothing about the plant that you depend on to deliver you conscious into your day. You will learn from Jeff Koehler’s wide-ranging history Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup (Bloomsbury, 2017) that the true origin of coffee is the cloud forest in...

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consume...

Chef Sean Sherman, Oglala Lakota and originally from Pine Ridge Reservation, has become one of the most important voices in the Indigenous foods revitalization movement. By researching in the archives, visiting elders, and experimenting with new uses for traditional ingredients and techniques, he has created a new vision for modern Native American cuisine. That vision is realized inThe Sioux Chef’...

Environmental historian Peter A. Kopp‘s book Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley (University of California Press, 2016) examines the fascinating history of a very special plant: the hop. From its prehistoric origins to its use in ancient and medieval beermaking, the hop was already an important crop in human agriculture when it first appeared on Colonial America...

I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (Ecco Press, 2018), is making wa...

In Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen (Rutgers University Press, 2015), Deborah Harris and Patti Giuffre trace the historical evolution of the profession, analyze more than two thousand examples of chef profiles and restaurant reviews, and conduct in-depth interviews with thirty-three women chefs. There are a number of recent books, magazines, and televi...