New Books in Food

Bradley Borougerdi joins Jana Byars to talk about Cannabis: A Global History (Reaktion, 2025). An international cultural history of the multifunctional plant. Cannabis explores the historical, pharmacological, and cultural significance of the controversial plant. Beginning with cannabis's origins as a food source in Southeast Asia, Borougerdi describes the global evolution of cannabis over the cen...

By the end of the twentieth century, the tomato—indigenous to the Americas—had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity—and sometimes reinforced them. In Nile Nightshade: An E...

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 - wine has never been contained in a single glass. Drawing from science, religion, literature, and memoir, Wine meditates on the power structures bound up with making and drinking this ancient, intoxic...

Our insatiable appetite for creativity in the kitchen – or around the open fire – is reflected in the fascinating array of objects explored in this book. Authored by food writer Jenny Linford in consultation with curators from the British Museum, Repast: The Story of Food (Thames & Hudson in partnership with the British Museum, 2025) focuses on artefacts in the museum’s collections – from ancient...

Chef Pyet DeSpain joins the New Books Network to discuss her new cookbook, Rooted in Fire: A Celebration of Native American and Mexican Cooking (HarperOne, 2025). Drawing from her Potawatomi and Mexican heritage, DeSpain shares recipes that connect past and present, including bison meatballs with Wojape BBQ sauce, raspberry mezcal quail, and poblano-corn tamales. Each dish reflects her effort to...

Beloved baker and five-time James Beard Award winner Dorie Greenspan joins the New Books Network to discuss her new cookbook, Dorie’s Anytime Cakes (Harvest, 2025), a warm, inviting collection designed to slip easily into everyday life. From celebration-worthy showstoppers to simple loaves meant for sharing over coffee, Greenspan’s latest book distills decades of experience into recipes. In this...

How did China’s Nationalists feed their armies during the long war against Japan? In her new book, Grains of Conflict: The Struggle for Food in China’s Total War, 1937-1945 (Cambridge UP, 2025), Jennifer Yip (National University of Singapore) looks at China’s military grain systems from field to frontline. Yip examines the bureaucratic processes and deeply human stories of requisitioning, transpor...

Rigby’s Encyclopaedia of the Herring: Adventures with the King of Fishes (Hurst, 2025) by Graeme Rigby contains almost everything you didn’t know you needed to know about Atlantic herrings. (Pacific and Baltic varieties are in there too.) Herrings make the world bigger: with spawnings seen from space, a trillion individuals make this one of the tastiest and most abundant vertebrates on Earth. From...

Beloved baker and author Gesine Bullock-Prado returns to the New Books Network to chat about her delicious new cookbook, My Harvest Kitchen, the highly anticipated follow-up to her best-selling My Vermont Table. This time, she invites us back into her kitchen to celebrate the beauty of cooking with the seasons. From the tender crunch of just-picked lettuce to the simple perfection of Aunt Sis’s To...

My Dinner with Andre (1981) is a film that uses the simple premise of two men sharing a meal as a vehicle for exploration of how we should live our lives. It asks fundamental questions about happiness and self-fulfillment that it doesn't wholly answer. The Trip (2010) uses the same premise as a way to dramatize two men earnestly debating who does the better impressions of Michael Caine, Al Pacino,...

The humble goat has played a surprising and important role throughout the history of the United States. Despite this, goats are often overlooked by many Americans, even if they have strong opinions about these complex creatures. In Goats in America: A Cultural History (Oregon State UP, 2025) Dr. Tami Parr calls attention to these disregarded animals, uncovering the remarkable stories behind everyt...

Food consumers are demanding a healthier and more sustainable food system. Yet labor is rarely part of the discussion. In Will Work for Food: Labor Across the Food Chain (U California Press, 2025), Laura-Anne Minkoff-Zern and Teresa Mares chronicle labor across the food chain, connecting the entire food system--from fields to stores, restaurants, home kitchens, and even garbage dumps. Using a poli...

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab...

The first and definitive history of the use of food in American law and politics as a weapon of conquest and control, a Fast Food Nation for the Black Lives Matter era In 1779, to subjugate Indigenous nations, George Washington ordered his troops to “ruin their crops now in the ground and prevent their planting more.” Destroying harvests is just one way that the United States has used food as a po...

As a child in the foothills of the Himalayas, Priyanka Kumar was entranced by forest-like orchards of diverse and luscious fruit—especially apples. These biodiverse orchards seemed worlds away from the cardboard apples that lined supermarket shelves in the United States. Yet on a small patch of woods near her home in Santa Fe, Kumar discovered a wild apple tree—and the seeds of an odyssey were pla...

Sugar is everywhere in the western diet, blamed for epidemics of obesity, diabetes, and other modern maladies. Our addiction to sweetness has a long and unsavory history. Over the past five hundred years, sugar has shaped empires, made fortunes for a few, and brought misery for millions of workers both enslaved and free. How did sugar become a defining modern food and an essential global commodity...

Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935 (Northern Illinois UP, 2025) examines the US and Soviet exchange of agricultural knowledge and technology during the interwar period. Maria Fedorova challenges the perception of the Soviet Union as a passive recipient of American technology and expertise. She reveals the circular nature of this exchange through offici...

The world needs to adapt to climate change – but how? What are the key problems and hard choices that lie ahead for the global community? Sink or Swim: How the world needs to adapt to a changing climate (Bloomsbury, 2025) by Dr. Susannah Fisher reveals all. Heatwaves, wildfires, hurricanes and flooding caused by climate change are already impacting people and nature. Adaptation until now has been...

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. In Vanilla: The History of an Extraordinary Bean (Yale UP, 2025) Dr. Eric T. Jennings explains how the world’...

Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City (Ohio UP, 2025) is an urban history that connects town and country. Devin Smart examines how labor migrants who left subsistence food systems in Kenya’s rural communities acquired their daily meals when they arrived in the Indian Ocean city of Mombasa, a place where cash mediated access to daily necessities. In...

Have you ever stopped to think about how your morning cappuccino came to be? From the coffee bush that yielded the beans, to the grass for the cattle – or perhaps the soya – that produced the milk, plants are an indispensable part of our everyday life. Beginning with some of the earliest uses of plants, in 50 Plants that Changed the World (Bodleian, 2025) Dr. Stephen Harris takes us on an exciting...

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Carib...

“You prepare a table before me in the presence of my enemies. You anoint my head with oil; my cup overflows,” wrote King David in Psalm 23. The overflowing cup is the image that Gisela Kreglinger uses when talking about the abundance and extravagance of God’s provision for His children. Gisela Kreglinger is the daughter of winemakers and grew up on a vineyard and winery in Franconia, Germany, wher...

In the last few decades, restaurants and food culture have achieved extraordinary cultural presence. Chefs are heroes and thought leaders, well-executed entrées go viral, dining out has become theater, plating has become art and ubiquitous Instagram content. But in recent years restaurants have faced crisis upon crisis.  Restaurant (Bloomsbury, 2025) by Dr. Brian Duff, part of the Object Lessons...

Eating Disorders: A Contemporary Introduction (Routledge, 2022) presents an accessible introduction to the conceptualization and treatment of eating disorders from a psychoanalytic perspective. Each of the chapters offers a different perspective on these difficult-to-treat conditions and taken together, illustrate the breadth and depth that psychoanalytic thinking can offer both seasoned clinician...