New Books in Food

A journey through Southern Appalachia to explore the complex messages food communicates about the region. Depictions of Appalachian food culture and practices often romanticize people in the region as good, simple, and, often, white. These stereotypes are harmful to the actual people they are meant to describe as well as to those they exclude.  In Hungry Roots: How Food Communicates Appalachia's S...

Every hundred years, as the story goes, two angels wonder out loud whether the bees are still swarming. For as long as the bees are swarming, the angels are reassured, the world holds together. Still, the tale suggests, the angels live in anxious anticipation of the End. Local beekeepers in Bosnia and Herzegovina retell the old tale with growing unease, as their honeybees weather the ground effect...

From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage. Matzah and Flour: Recipes from the History of the Sephardic Jews (Cherry Orchard Books, 2024) offers a tantalizing exploration of the central role of matzah and flour...

This episode focuses on a cluster of issues of longstanding significance in Southeast Asia and in Southeast Asian Studies – plantation agriculture, global commodity chains or supply chains, exploitation of labour and environmental degradation, and resistance. To discuss these issues, we are joined by Dr. Alyssa Paredes, an environmental and economic anthropologist who is an Assistant Professor in...

The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environm...

Handcrafted Careers: Working the Artisan Economy of Craft Beer (U California Press, 2024) unpacks the problems and privileges of pursuing a career of passion by exploring work inside craft breweries. As workers attempt new modes of employment in the era of the Great Resignation, they face a labor landscape that is increasingly uncertain and stubbornly unequal. With Handcrafted Careers, sociologist...

Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the bisc...

China today positions itself as a model of state-led environmentalism. On the country’s arid rangelands, grassland conservation policies have targeted pastoralists and their animals, blamed for causing desertification. State environmentalism - in the form of grazing bans, enclosure, and resettlement - has transformed the lives of many ethnic minority herders in China’s western borderlands. However...

Unlike a flood or fire, a the Farming Crisis of the 1980s did not have a set beginning of ending. Rather, it was a rolling, often invisible, disaster that could be easy to ignore if you lived in towns or cities, even within the West and Midwest. Yet, in places like rural Iowa, the impacts of this complex crisis were devastating and indeed, ongoing even today.  In When a Dream Dies: Agriculture, Io...

From Jeremy Salamon the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation – Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table (Harvest Publications, 2024). Salamon speaks to New Books Network, talking about the inspiration that came from growing up a second-generation Hungarian Jew, spending a l...

Why do we eat? Is it instinct? Despite the necessity of food, anxieties about what and how to eat are widespread and persistent. In Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950 (University of Chicago Press, 2020), Elizabeth A. Williams explores contemporary worries about eating through the lens of science and medicine to show us how appetite—once a matter of pers...

Barrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest wines and spirits. For over two thousand years they’ve been used to store, transport and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging book titled Wood, Whiskey and Wine: A History of Barrels (Reaktion, 2024), now availabl...

Brewed from the dried leaves and tender shoots of an evergreen tree native to South America, yerba mate gives its drinkers the jolt of liquid effervescence many of us get from coffee or tea. In Argentina, southern "gaúcho" Brazil, Paraguay, and Uruguay, mate is the stimulating brew of choice, famously quaffed by the Argentine national football team en route to its 2022 FIFA World Cup victory.  In ...

Mango: A Global History (Reaktion, 2024) by Constance L. Kirker & Dr Mary Newman is a beautifully illustrated book that takes us on a tour through the rich world of mangoes, which inspire fervent devotion across the world. In South Asia, mangoes boast a history steeped in Hindu and Buddhist mythology, even earning a mention in the Kama Sutra. Beyond myth, mangoes hold literary significance as a po...

Soda Science: Making the World Safe for Coca-Cola (U Chicago Press, 2024) takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mould research to meet industry needs. The 1990s were tough times for the soda industry. In the United States, obesity rates were exploding. Public health critics pointed to sugary soda as a main culprit a...

As consumers become increasingly aware of the animal agriculture industry’s cruelty and environmental devastation, clever industry marketers are adapting with alternative “humane” and “sustainable” labeling and marketing campaigns. In the absence of accurate information, it has never been more important to educate consumers on the realities behind the industry lies, and people are hungry for the t...

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have bee...

Poet Laureate of Kentucky Crystal Wilkinson’s food memoir, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks (Clarkson Potter, 2023), honors her kitchen ghosts, five generations of Black Appalachian women. She contends, “The concept of the kitchen ghost came to me years ago, when I realized that my ancestors are always with me and that the women ar...

The spice islands: Specks of land in the Indonesian archipelago that were the exclusive home of cloves, commodities once worth their weight in gold. The Portuguese got there first, persuading the Spanish to fund expeditions trying to go the other direction, sailing westward across the Atlantic. Roger Crowley, in his new book Spice: The 16th-Century Contest that Shaped the Modern World (Yale Univer...

A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the...

In 1971, the New York Times called the Taiwanese-Chinese chef, Fu Pei-Mei, the “the Julia Child of Chinese cooking.” But, as Michelle T. King notes in her book Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food (Norton, 2024), the inverse–that Julia Child was the Fu Pei-Mei of French cuisine–might be more appropriate. Fu spent decades on Taiwanese television, wrote three semina...

In this episode, I talk to Samuel Dolbee, Assistant Professor of History at Vanderbilt University. His book, Locusts of Power: Borders, Empire, and Environment in the Modern Middle East (Cambridge University Press, 2023). In this highly original environmental history, Samuel Dolbee sheds new light on borders and state formation by following locusts and revealing how they shaped both the environmen...

Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence int...

Bananas, the most frequently consumed fresh fruit in the United States, have been linked to Miss Chiquita and Carmen Miranda, "banana republics," and Banana Republic clothing stores—everything from exotic kitsch, to Third World dictatorships, to middle-class fashion. But how did the rise in banana consumption in the United States affect the banana-growing regions of Central America? In this second...

Adam Zientek, Assistant Professor of History at UC Davis joins Jana Byars to talk about his new book, A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front (McGill-Queen's University Press, 2024). Beginning in the fall of 1914, every French soldier on the Western Front received a daily ration of wine from the army. At first it was a modest quarter litre, but by 1917 i...