New Books in Food
By Marshall Poe
Listen to a podcast, please open Podcast Republic app. Available on Google Play Store and Apple App Store.
Image by Marshall Poe
Category: Food
Open in Apple Podcasts
Open RSS feed
Open Website
Rate for this podcast
Subscribers: 47
Reviews: 0
Episodes: 429
Description
Interviews with Food Writers about their New Books
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
| Episode | Date |
|---|---|
|
Sara B. Franklin, "The Editor: How Publishing Legend Judith Jones Shaped Culture in America" (Atria, 2024)
|
May 03, 2024 |
|
Michael Gilson, "Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain" (Reaktion Books, 2024)
|
May 03, 2024 |
|
Crystal Wilkinson, "Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks" (Clarkson Potter, 2023)
|
May 02, 2024 |
|
John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)
|
Apr 29, 2024 |
|
Tarana Husain Khan et al., Memories and Recipes from Muslim South Asia" (Pan Macmillan, 2023)
|
Apr 28, 2024 |
|
Ruth Reichl, "The Paris Novel" (Random House, 2024)
|
Apr 19, 2024 |
|
Richard Olsen-Harbich, "Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island" (SUNY Press, 2024)
|
Apr 17, 2024 |
|
Victoria Flexner and Jay Reifel, "A History of the World in 10 Dinners: 2,000 Years, 100 Recipes" (Rizoli, 2023)
|
Apr 16, 2024 |
|
Grazia Ting Deng, "Chinese Espresso: Contested Race and Convivial Space in Contemporary Italy" (Princeton UP, 2024)
|
Apr 14, 2024 |
|
JJ Johnson and Danica Novgorodoff, "The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table" (Flatiron Books, 2023)
|
Apr 13, 2024 |
|
Tina Sikka, "Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism" (Bloomsbury, 2023)
|
Apr 05, 2024 |
|
Paul Hansen, "Hokkaido Dairy Farm: Cosmopolitics of Otherness and Security on the Frontiers of Japan" (SUNY Press, 2024)
|
Apr 03, 2024 |
|
Elizabeth S. D. Engelhardt, "Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America" (UNC Press, 2023)
|
Mar 31, 2024 |
|
José Tenorio, "School Food Politics in Mexico: The Corporatization of Obesity and Healthy Eating Policies" (Routledge, 2023)
|
Mar 30, 2024 |
|
David E. Sutton, "Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples" (Berghahn, 2021)
|
Mar 28, 2024 |
|
Dinesh Wadiwel, "Animals and Capital" (Edinburgh UP, 2023)
|
Mar 19, 2024 |
|
Xaq Frohlich on the History of Food Labeling
|
Mar 18, 2024 |
|
Secret Harvests: A Hidden Story of Separation and the Resilience of a Family Farm
|
Mar 14, 2024 |
|
Christy Spackman, "The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage" (U California Press, 2023)
|
Mar 08, 2024 |
|
Alicia Kennedy, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating" (Beacon Press, 2023)
|
Mar 06, 2024 |
|
Joanna Crosby, "Apples and Orchards Since the Eighteenth Century: Material Innovation and Cultural Tradition" (Bloomsbury, 2023)
|
Mar 05, 2024 |
|
Alessandro Gerosa, "The Hipster Economy: Taste and Authenticity in Late Modern Capitalism (UCL Press, 2024)
|
Feb 27, 2024 |
|
The Taste of Water: A Conversation with Christy Spackman
|
Feb 26, 2024 |
|
Marcia Bricker Halperin, "Kibbitz and Nosh: When We All Met at Dubrow's Cafeteria" (Cornell UP, 2023)
|
Feb 25, 2024 |
|
Jennifer Regan-Lefebvre, "Imperial Wine: How the British Empire Made Wine’s New World" (U California Press, 2022)
|
Feb 16, 2024 |
|
Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)
|
Feb 12, 2024 |
|
Yamini Narayanan, "Mother Cow, Mother India: A Multispecies Politics of Dairy in India" (Stanford UP, 2023)
|
Feb 11, 2024 |
|
Julia Ornelas-Higdon, "The Grapes of Conquest: Race, Labor, and the Industrialization of California Wine, 1769–1920" (U Nebraska Press, 2023)
|
Feb 03, 2024 |
|
Use of Bacteriophages as Natural Antimicrobials to Manage Bacterial Pathogens in Aquaculture in Vietnam and Australia
|
Feb 02, 2024 |
|
Charlotte Coté, "A Drum in One Hand, a Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast" (U Washington Press, 2022)
|
Jan 30, 2024 |
|
Loka Ashwood et al., "Empty Fields, Empty Promises: A State-By-State Guide to Understanding and Transforming the Right to Farm" (UNC Press, 2023)
|
Jan 24, 2024 |
|
James R. Fichter, "Tea: Consumption, Politics, and Revolution, 1773–1776" (Cornell UP, 2023)
|
Jan 24, 2024 |
|
Ian MacAllen, "Red Sauce: How Italian Food Became American" (Rowman & Littlefield, 2022)
|
Jan 22, 2024 |
|
Matthew Batt, "The Last Supper Club: A Waiter's Requiem" (U of Minnesota Press, 2023)
|
Jan 12, 2024 |
|
Martha C. Nussbaum, "Justice for Animals: Our Collective Responsibility" (Simon & Schuster, 2022)
|
Jan 02, 2024 |
|
Benjamin Lorr, "The Secret Life of Groceries: The Dark Miracle of the American Supermarket" (Penguin, 2020)
|
Jan 01, 2024 |
|
Ilaria Tabusso Marcyan, "The Cultural Roots of Slow Food: Peasants, Partisans, and the Landscape of Italian Resistance" (Lexington Books, 2023)
|
Dec 30, 2023 |
|
Chetan Choithani, "Migration, Food Security and Development: Insights from Rural India" (Cambridge UP, 2023)
|
Dec 17, 2023 |
|
Benjamin A. Wurgaft and Merry White, "Ways of Eating: Exploring Food Through History and Culture" (U California Press, 2023)
|
Dec 17, 2023 |
|
Caroline J. Smith, "Season to Taste: Rewriting Kitchen Space in Contemporary Women's Food Memoirs" (U Mississippi Press, 2023)
|
Dec 14, 2023 |
|
Lynn Z. Bloom, "Recipe" (Bloomsbury, 2022)
|
Dec 13, 2023 |
|
Yan Slobodkin, "The Starving Empire: A History of Famine in France's Colonies" (Cornell UP, 2023)
|
Dec 11, 2023 |
|
Jesse Dart, "Feeding the Hustle: Free Food & Care Inside the Tech Industry" (Lexington Books, 2022)
|
Dec 11, 2023 |
|
Grace Lin, "Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods" (Little, Brown Books, 2023)
|
Dec 08, 2023 |
|
Jeremy Scheck, "ScheckEats-Cooking Smarter: Friendly Recipes with a Side of Science" (Harvest, 2023)
|
Dec 07, 2023 |
|
Dolly Kikon and Joel Rodrigues, "Food Journeys: Stories from the Heart" (Zubaan Books, 2023)
|
Dec 06, 2023 |
|
Christopher A. Whatley and Joanna Hambly, "Salt: Scotland's Newest Oldest Industry" (Birlinn, 2023)
|
Dec 05, 2023 |
|
Sara Byala, "Bottled: How Coca-Cola Became African" (Oxford UP, 2023)
|
Dec 03, 2023 |
|
Chhaya Kolavalli, "Well-Intentioned Whiteness: Green Urban Development and Black Resistance in Kansas City" (U Georgia Press, 2023)
|
Dec 02, 2023 |
|
Samiparna Samanta, "Meat, Mercy, Morality: Animals and Humanitarianism in Colonial Bengal, 1850-1920" (Oxford UP, 2021)
|
Dec 02, 2023 |
|
Anne Mendelson, "Spoiled: The Myth of Milk as Superfood" (Columbia UP, 2023)
|
Nov 22, 2023 |
|
Xaq Frohlich, "From Label to Table: Regulating Food in America in the Information Age" (U California Press, 2023)
|
Nov 10, 2023 |
|
Fuchsia Dunlop, "Invitation to a Banquet: The Story of Chinese Food" (Norton, 2023)
|
Nov 06, 2023 |
|
Babette’s Feast
|
Oct 30, 2023 |
|
Robert C. Bradley, "Eating Peru: A Gastronomic Journey" (U Oklahoma Press, 2023)
|
Oct 28, 2023 |
|
Big Night
|
Oct 23, 2023 |
|
Christopher John Bosso, "Why SNAP Works: A Political History--And Defense--of the Food Stamp Program" (U California Press, 2023)
|
Oct 14, 2023 |
|
Janet Chrzan and Kima Cargill, "Anxious Eaters: Why We Fall for Fad Diets" (Columbia UP, 2022)
|
Oct 09, 2023 |
|
Christina Ward, "Holy Food: How Cults, Communes and Religious Movements Influenced What We Eat" (Process, 2023)
|
Sep 30, 2023 |
|
Globalisation and Glocalisation of Bubble Tea
|
Sep 29, 2023 |
|
Michelle K. Berry, "Cow Talk: Work, Ecology, and Range Cattle Ranchers in the Postwar Mountain West" (U Oklahoma Press, 2023)
|
Sep 26, 2023 |
|
Diane Flynt, "Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South" (UNC Press, 2023)
|
Sep 20, 2023 |
|
Daniel Jaffee, "Unbottled: The Fight Against Plastic Water and for Water Justice" (U California Press, 2023)
|
Sep 17, 2023 |
|
Robert F. Moss, "The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South" (U Georgia Press, 2022)
|
Sep 12, 2023 |
|
A Better Way to Buy Books
|
Sep 12, 2023 |
|
Ines Prodöhl, "Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950" (Routledge, 2023)
|
Sep 11, 2023 |
|
Jeanne K. Firth, "Feeding New Orleans: Celebrity Chefs and Reimagining Food Justice" (UNC Press, 2023)
|
Sep 09, 2023 |
|
Ulbe Bosma, "The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment Over 2,000 Years" (Harvard UP, 2023)
|
Aug 20, 2023 |
|
Diane Purkiss, "English Food: A Social History of England Told Through the Food on Its Tables (William Collins, 2022)
|
Aug 18, 2023 |
|
Bobby J. Smith II, "Food Power Politics: The Food Story of the Mississippi Civil Rights Movement" (UNC Press, 2023)
|
Aug 16, 2023 |
|
Linda Skeens, "Linda Skeens' Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion" (83 Press, 2023)
|
Aug 08, 2023 |
|
Richard C. Hoffmann, "The Catch: An Environmental History of Medieval European Fisheries" (Cambridge UP, 2023)
|
Aug 07, 2023 |
|
Erica Abrams Locklear, "Appalachia on the Table: Representing Mountain Food and People" (U Georgia Press, 2023)
|
Jul 28, 2023 |
|
Rebecca Sharpless, "Grain and Fire: A History of Baking in the American South" (UNC Press, 2022)
|
Jul 25, 2023 |
|
US History in 15 Foods: A Conversation with Anna Zeide
|
Jul 24, 2023 |
|
Ben Nadler, "The Jewish Deli: An Illustrated Guide to the Chosen Food" (Chronicle Books, 2023)
|
Jul 18, 2023 |
|
Victoria Lee, "The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan" (U Chicago Press, 2021)
|
Jul 16, 2023 |
|
Jon Michaud, "Last Call at Coogan's: The Life and Death of a Neighborhood Bar" (St. Martin's Press, 2023)
|
Jul 16, 2023 |
|
Meg Bernhard, "Wine" (Bloomsbury, 2023)
|
Jul 15, 2023 |
|
The Future of Food: A Discussion with Kimberly Wilson
|
Jul 14, 2023 |
|
Linda J. Seligmann, "Quinoa: Food Politics and Agrarian Life in the Andean Highlands" (U Illinois Press, 2022)
|
Jul 08, 2023 |
|
Malcolm F. Purinton, "Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire" (Bloomsbury, 2023)
|
Jul 03, 2023 |
|
Sarah L. Hall, "Sown in the Stars: Planting by the Signs" (UP of Kentucky, 2023)
|
Jul 03, 2023 |
|
Josh Milburn, "Food, Justice, and Animals: Feeding the World Respectfully" (Oxford UP, 2023)
|
Jun 15, 2023 |
|
Amanda L. Van Lanen, "The Washington Apple: Orchards and the Development of Industrial Agriculture" (U Oklahoma Press, 2022)
|
Jun 09, 2023 |
|
Ed Mitchell et al., "Ed Mitchell's Barbeque" (Ecco, 2023)
|
May 26, 2023 |
|
Troy Bickham, "Eating the Empire: Food and Society in Eighteenth-Century Britain" (Reaktion Books, 2020)
|
May 19, 2023 |
|
Rachel Robison-Greene, "Edibility and in Vitro Meat: Ethical Considerations" (Lexington Books, 2022)
|
Apr 21, 2023 |
|
Kathryn Cornell Dolan, "Breakfast Cereal: A Global History" (Reaktion Books, 2023)
|
Apr 19, 2023 |
|
Maria Pasquale, "The Eternal City: Recipes and Stories from Rome" (Smith Street Books, 2023)
|
Apr 14, 2023 |
|
Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating
|
Apr 13, 2023 |
|
Brian Kateman, "Meat Me Halfway" (Prometheus Books, 2022)
|
Apr 12, 2023 |
|
The Cooperative Extension System
|
Apr 10, 2023 |
|
Adam Geczy and Vicki Karaminas, "Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food" (Bloomsbury, 2022)
|
Apr 07, 2023 |
|
Sara Rich, "Mushroom" (Bloomsbury, 2022)
|
Mar 25, 2023 |
|
Susan Gravely, "Italy on a Plate: Travels, Memories, Menus" (Vietri Publishing, 2023)
|
Mar 22, 2023 |
|
Measure for Measure Episode 5: Scoville
|
Mar 06, 2023 |
|
Measure for Measure Episode 2: Olives
|
Mar 03, 2023 |
|
Susan Weingarten, "Haroset: A Taste of Jewish History" (Toby Press, 2019)
|
Feb 26, 2023 |
|
Gesine Bullock-Prado, "My Vermont Table: Recipes for All (Six) Seasons" (Countryman Press, 2023)
|
Feb 25, 2023 |
|
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)
|
Feb 20, 2023 |
|
Azzan Yadin-Israel, "Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple" (U Chicago Press, 2023)
|
Feb 20, 2023 |
|
Lisa Haushofer, "Wonder Foods: The Science and Commerce of Nutrition" (U California Press, 2022)
|
Feb 14, 2023 |
|
John Goodlad, "The Salt Roads: How Fish Made a Culture" (Birlinn, 2022)
|
Feb 10, 2023 |
|
Jessica Barnes, "Staple Security: Bread and Wheat in Egypt" (Duke UP, 2022)
|
Feb 10, 2023 |
|
Arthur Bovino, "Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes" (Countryman Press, 2018)
|
Feb 08, 2023 |
|
Gendered Labor, Food Security, and Technology in 20th Century Mali
|
Feb 06, 2023 |
|
Angela Hui, "Takeaway: Stories from a Childhood Behind the Counter" (Trapeze, 2022)
|
Feb 02, 2023 |
|
Corey Lee Wrenn, "Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony" (SUNY Press, 2021)
|
Jan 28, 2023 |
|
Silvia Nacamulli, "Jewish Flavours of Italy: A Family Cookbook" (Green Bean Books, 2022)
|
Jan 25, 2023 |
|
Helen Anne Curry, "Endangered Maize: Industrial Agriculture and the Crisis of Extinction" (U California Press, 2022)
|
Jan 21, 2023 |
|
Surviving the State: Struggles for Land and Democracy in Myanmar
|
Jan 20, 2023 |
|
Dalal Abo El Seoud, "Fish, Milk, Tamarind: A Book of Egyptian Arabic Food Expressions" (American U in Cairo Press, 2022)
|
Jan 18, 2023 |
|
Consumed: The Myth and Reality of Cannibalism
|
Jan 14, 2023 |
|
Forbidden Fruit: Religious Fervor about Food
|
Jan 12, 2023 |
|
David Z. Moster, "Etrog: How A Chinese Fruit Became a Jewish Symbol" (Palgrave Pivot, 2018)
|
Jan 11, 2023 |
|
Gil Hovav, "Candies from Heaven" (Green Bean Books, 2023)
|
Jan 08, 2023 |
|
Martha C. Nussbaum, "Justice for Animals: Our Collective Responsibility" (Simon & Schuster, 2022)
|
Dec 31, 2022 |
|
Hélène Jawhara Piñer, "Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage" (Academic Studies Press, 2022)
|
Dec 27, 2022 |
|
Garritt van Dyk, "Commerce, Food, and Identity in Seventeenth-Century England and France" (Amsterdam UP, 2022)
|
Dec 26, 2022 |
|
Naa Oyo A. Kwate, "White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation" (U Minnesota Press, 2023)
|
Dec 25, 2022 |
|
Annuska Derks et al. "Fragrant Frontier: Global Spice Entanglements from the Sino-Vietnamese Uplands" (NIAS Press, 2022)
|
Dec 23, 2022 |
|
The ‘Domino Effect’: Global and Regional Climate Change Impacts on Food Supply Chains
|
Dec 22, 2022 |
|
Ben Pitcher, "Back to the Stone Age: Race and Prehistory in Contemporary Culture" (McGill-Queen's UP, 2022)
|
Dec 18, 2022 |
|
Michael Weeks, "Cattle Beet Capital: Making Industrial Agriculture in Northern Colorado" (U Nebraska Press, 2022)
|
Dec 17, 2022 |
|
Rebecca Ingram, "Women's Work: How Culinary Cultures Shaped Modern Spain" (Vanderbilt UP, 2022)
|
Dec 16, 2022 |
|
Max Haiven, "Palm Oil: The Grease of Empire" (Pluto Press, 2022)
|
Dec 08, 2022 |
|
Melanie Joy, "The Vegan Matrix: Understanding and Discussing Privilege Among Vegans to Build a More Inclusive and Empowered Movement" (Lantern, 2020)
|
Dec 02, 2022 |
|
Olena Braichenko et al., "Ukraine: Food and History" (O. Braichenko, 2020)
|
Nov 30, 2022 |
|
Darra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)
|
Nov 28, 2022 |
|
Erin Alice Cowling, "Chocolate: How a New World Commodity Conquered Spanish Literature" (U Toronto Press, 2021)
|
Nov 21, 2022 |
|
Psyche A. Williams-Forson, "Eating While Black: Food Shaming and Race in America" (UNC Press, 2022)
|
Nov 21, 2022 |
|
Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)
|
Nov 10, 2022 |
|
Christopher Howard, "Who Cares: The Social Safety Net in America" (Oxford UP, 2022)
|
Nov 08, 2022 |
|
Gurpinder Singh Lalli, "Schools, Space and Culinary Capital" (Routledge, 2022)
|
Nov 03, 2022 |
|
Will Guidara, "Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect" (Optimism Press, 2022)
|
Nov 02, 2022 |
|
Sustainable Agriculture in the Global South: A Religious Response to the Global Food Crisis
|
Oct 25, 2022 |
|
John Briscoe, "Crush: The Triumph of California Wine" (U Nevada Press, 2018)
|
Oct 19, 2022 |
|
Alan Warde et al., "The Social Significance of Dining Out: A Study of Continuity and Change" (Manchester UP, 2020)
|
Oct 12, 2022 |
|
Warren Klein et al., "Be Fruitful! The Etrog in Jewish Art, Culture, and History" (Mineged, 2022)
|
Oct 07, 2022 |
|
Emelia Quinn, "Reading Veganism: The Monstrous Vegan, 1818 to Present" (Oxford UP, 2021)
|
Oct 06, 2022 |
|
Angela Tedesco, "Finding Turtle Farm: My Twenty-Acre Adventure in Community-Supported Agriculture" (U Minnesota Press, 2022)
|
Oct 03, 2022 |
|
Beyond Meat? Dietary Shifts and Meat Contestations in China, India and Vietnam
|
Sep 30, 2022 |
|
Stephen Le, "100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today" (Picador, 2016)
|
Sep 29, 2022 |
|
Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Penguin, 2022)
|
Sep 22, 2022 |
|
Kenneth H. Kolb, "Retail Inequality: Reframing the Food Desert Debate" (U California Press, 2021)
|
Sep 20, 2022 |
|
Philip Lymbery, "Sixty Harvests Left: How to Reach a Nature-Friendly Future" (Bloombury, 2022)
|
Sep 19, 2022 |
|
Sanjiv Chopra, "Coffee the Magical Elixir: Facts That Will Astound and Perk You Up" (Bookbaby, 2021)
|
Sep 14, 2022 |
|
Carl A. Brasseaux and Donald W. Davis, "Asian-Cajun Fusion: Shrimp from the Bay to the Bayou" (UP of Mississippi, 2022)
|
Sep 13, 2022 |
|
Allyson P. Brantley, "Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism" (UNC Press, 2021)
|
Sep 06, 2022 |
|
William Alexander, "Ten Tomatoes that Changed the World" (Grand Central Publishing, 2022)
|
Sep 02, 2022 |
|
Josh Milburn, "Just Fodder: The Ethics of Feeding Animals" (McGill-Queen's UP, 2022)
|
Aug 31, 2022 |
|
Mélissa Mialon, "Big Food & Co" (Thierry Souccar Editions, 2021)
|
Aug 26, 2022 |
|
Addressing Hunger, Food Insecurity--Local Solutions to a Global Problem
|
Aug 25, 2022 |
|
Alex Drace-Francis, "The Making of Mămăligă: Transimperial Recipes for a Romanian National Dish" (Central European UP, 2022)
|
Aug 19, 2022 |
|
Paolo Squatriti, "Weeds and the Carolingians: Empire, Culture, and Nature in Frankish Europe, AD 750-900" (Cambridge UP, 2022)
|
Aug 17, 2022 |
|
Angela Ki Che Leung et al., "Moral Foods: The Construction of Nutrition and Health in Modern Asia" (U Hawaii Press, 2019)
|
Aug 16, 2022 |
|
Made of Corn: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 2 of 2)
|
Aug 12, 2022 |
|
Modifying Maize: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 1 of 2)
|
Aug 11, 2022 |
|
Michael J. Hathaway, "What a Mushroom Lives For: Matsutake and the Worlds They Make" (Princeton UP, 2022)
|
Aug 08, 2022 |
|
Tara Nurin, "A Woman's Place Is in the Brewhouse: A Forgotten History of Alewives, Brewsters, Witches, and CEOs" (Chicago Review Press, 2021)
|
Aug 08, 2022 |
|
Christopher Craig, "Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan" (U Hawaii Press, 2022)
|
Aug 05, 2022 |
|
Jin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)
|
Aug 01, 2022 |
|
Kelsi Matwick and Keri Matwick, "Food Discourse of Celebrity Chefs of Food Network" (Palgrave MacMillan, 2019)
|
Jul 18, 2022 |
|
Tanya M. Peres and Aaron Deter-Wolf, "Baking, Bourbon, and Black Drink" (U Alabama Press, 2018)
|
Jul 14, 2022 |
|
Veronica S. W. Mak, "Milk Craze: Body, Science, and Hope in China" (U Hawaii Press, 2021)
|
Jul 14, 2022 |
|
Elena Conis, "How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT" (Bold Type Books, 2022)
|
Jul 13, 2022 |
|
Biscuit Art
|
Jul 04, 2022 |
|
Gina Louise Hunter, "Edible Insects: A Global History" (2021)
|
Jun 29, 2022 |
|
Francesco Buscemi, "Pasta, Pizza and Propaganda: A Political History of Italian Food TV" (Intellect, 2022)
|
Jun 23, 2022 |
|
Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)
|
Jun 22, 2022 |
|
On Religion, Food, and Eating in America
|
Jun 17, 2022 |
|
Natalia Molina, "A Place at the Nayarit: How a Mexican Restaurant Nourished a Community" (U California Press, 2022)
|
Jun 17, 2022 |
|
On Buddhism, Adventures, and Cooking Ethics
|
Jun 16, 2022 |
|
Danya Glabau, "Food Allergy Advocacy: Parenting and the Politics of Care" (U Minnesota Press, 2022)
|
Jun 10, 2022 |
|
Samaa Badawi et al., "School Farms: Feeding and Educating Children" (Routledge, 2021)
|
Jun 03, 2022 |
|
Tracey Deutsch, "Building a Housewife's Paradise: Gender, Politics, and American Grocery Stores in the Twentieth Century" (UNC Press, 2010)
|
May 31, 2022 |
|
Modernist Mushrooms
|
May 30, 2022 |
|
Aniket Aga, "Genetically Modified Democracy: Transgenic Crops in Contemporary India" (Yale UP, 2022)
|
May 30, 2022 |
|
Adam M. Romero, "Economic Poisoning: Industrial Waste and the Chemicalization of American Agriculture" (U California Press, 2021)
|
May 30, 2022 |
|
John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Comstock Publishing, 2021)
|
May 23, 2022 |
|
Liz Carlisle, "Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming" (Island Press, 2022)
|
May 23, 2022 |
|
Scott Reynolds Nelson, "Oceans of Grain: How American Wheat Remade the World" (Basic Books, 2022)
|
May 23, 2022 |
|
William Wayne Farris, "A Bowl for a Coin: A Commodity History of Japanese Tea" (U Hawaii Press, 2019)
|
May 04, 2022 |
|
Jo Guldi, "The Long Land War: The Global Struggle for Occupancy Rights" (Yale UP, 2022)
|
May 03, 2022 |
|
Paul Geary, "Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants" (Intellect Books, 2022)
|
May 02, 2022 |
|
Megan Birk, "The Fundamental Institution: Poverty, Social Welfare, and Agriculture in American Poor Farms" (U Illinois Press, 2022)
|
Apr 22, 2022 |
|
Susanne A. Wengle, "Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food" (U Wisconsin Press, 2022)
|
Apr 15, 2022 |
|
Diana Garvin, "Feeding Fascism: The Politics of Women's Food Work" (U Toronto Press, 2022)
|
Apr 15, 2022 |
|
María Elena García, "Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru" (U California Press, 2021)
|
Apr 15, 2022 |
|
Albena Shkodrova, "Rebellious Cooks and Recipe Writing in Communist Bulgaria" (Bloomsbury, 2021)
|
Apr 06, 2022 |
|
Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)
|
Mar 23, 2022 |
|
Thomas F. Thornton and Madonna L. Moss, "Herring and People of the North Pacific: Sustaining a Keystone Species" (U Washington Press, 2021)
|
Mar 16, 2022 |
|
Joshua Frens-String, "Hungry for Revolution: The Politics of Food and the Making of Modern Chile" (UC Press, 2021)
|
Mar 09, 2022 |
|
Jo Handelsman, "A World Without Soil: The Past, Present, and Precarious Future of the Earth Beneath Our Feet" (Yale UP, 2021)
|
Mar 07, 2022 |
|
Beth M. Forrest and Greg de St Maurice, "Food in Memory and Imagination: Space, Place and Taste" (Bloomsbury, 2022)
|
Feb 22, 2022 |
|
David Boarder Giles, "A Mass Conspiracy to Feed People: Food Not Bombs and the World-Class Waste of Global Cities" (Duke UP, 2021)
|
Feb 22, 2022 |
|
Michelle Jurkovich, "Feeding the Hungry: Advocacy and Blame in the Global Fight Against Hunger" (Oxford UP, 2020)
|
Feb 07, 2022 |
|
John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Cornell UP, 2021)
|
Jan 19, 2022 |
|
Suzanne Cope, "Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement" (Lawrence Hill Books, 2021)
|
Jan 17, 2022 |
|
Rebecca Corbett, "Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan" (U Hawaii Press, 2019)
|
Jan 17, 2022 |
|
Alison Hope Alkon, "A Recipe for Gentrification: Food, Power, and Resistance in the City" (NYU Press, 2020)
|
Dec 31, 2021 |
|
Clarissa Hyman, "Tomato: A Global History" (Reaktion Books, 2019)
|
Dec 24, 2021 |
|
Dave Goulson, "Silent Earth: Averting the Insect Apocalypse" (Harper, 2021)
|
Dec 24, 2021 |
|
Rebecca J. Lester, "Famished: Eating Disorders and Failed Care in America" (U California Press, 2019)
|
Dec 21, 2021 |
|
Vivian Nun Halloran, "The Immigrant Kitchen: Food, Ethnicity, and Diaspora" (Ohio State UP, 2016)
|
Dec 17, 2021 |
|
Shelley L. Koch, "Gender and Food: A Critical Look at the Food System" (Rowman and Littlefield, 2019)
|
Dec 17, 2021 |
|
Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)
|
Dec 13, 2021 |
|
Bryant Terry, "Black Food: Stories, Art, and Recipes from Across the African Diaspora" (4 Color Books, 2021)
|
Dec 13, 2021 |
|
Priya Fielding-Singh, "How the Other Half Eats: The Untold Story of Food and Inequality in America" (Little Brown Spark, 2021)
|
Dec 10, 2021 |
|
Ramin Ganeshram, "Saffron: A Global History" (Reaktion Books, 2020)
|
Dec 07, 2021 |
|
Fabio Parasecoli, "Food" (MIT, 2019)
|
Dec 06, 2021 |
|
Jonatan Leer and S. G. S. Krogager, "Research Methods in Digital Food Studies" (Routledge, 2021)
|
Dec 02, 2021 |
|
Joseph C. Ewoodzie, "Getting Something to Eat in Jackson: Race, Class, and Food in the American South" (Princeton UP, 2021)
|
Dec 01, 2021 |
|
Pascale Joassart-Marcelli, "The Sixteen-Dollar Taco: Contested Geographies of Food, Ethnicity, and Gentrification" (U Washington Press, 2021)
|
Nov 30, 2021 |
|
Demet Güzey, "Mustard: A Global History" (Reaktion Books, 2019)
|
Nov 30, 2021 |
|
Joshua Sbicca, "Food Justice Now!: Deepening the Roots of Social Struggle" (U Minnesota Press, 2018)
|
Nov 23, 2021 |
|
Rose Wellman, "Feeding Iran: Shi`i Families and the Making of the Islamic Republic" (U California Press, 2021)
|
Nov 22, 2021 |
|
Jeff Miller, "Avocado: A Global History" (Reaktion Books, 2020)
|
Nov 18, 2021 |
|
Xavier Naville, "The Lettuce Diaries: How A Frenchman Found Gold Growing Vegetables In China" (Earnshaw Books, 2021)
|
Nov 18, 2021 |
|
Rosa Abreu-Runkel, "Vanilla: A Global History" (Reaktion Books, 2020)
|
Nov 15, 2021 |
|
Jen Corrinne Brown, "Trout Culture: How Fly Fishing Forever Changed the Rocky Mountain West" (U Washington Press, 2017)
|
Nov 12, 2021 |
|
Edward Slingerland, "Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization" (Hachette, 2021)
|
Nov 10, 2021 |
|
Jonathan Morris, "Coffee: A Global History" (Reaktion Books, 2018)
|
Nov 09, 2021 |
|
Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Viking, 2021)
|
Nov 08, 2021 |
|
A Chemistry Professor Shares his Grief and his Favorite Recipes: A Conversation with David Smith
|
Nov 04, 2021 |
|
Peter S. Ungar, "Evolution's Bite: A Story of Teeth, Diet, and Human Origins" (Princeton UP, 2018)
|
Nov 01, 2021 |
|
Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)
|
Oct 28, 2021 |
|
Nicolette Hahn Niman, "Defending Beef: The Ecological and Nutritional Case for Meat" (Chelsea Green, 2021)
|
Oct 26, 2021 |
|
Julian Agyeman and Sydney Giacalone, "The Immigrant-Food Nexus: Borders, Labor, and Identity in North America" (MIT Press, 2020)
|
Oct 26, 2021 |
|
Seth M. Siegel, "Troubled Water: What's Wrong with What We Drink" (Thomas Dunne, 2020)
|
Oct 18, 2021 |
|
Robert Hellyer, "Green with Milk and Sugar: When Japan Filled America's Tea Cups" (Columbia UP, 2021)
|
Oct 15, 2021 |
|
From Animal Rights to Human Rights: Supporting Sustainable Farming Practices to Improve Livelihoods
|
Oct 14, 2021 |
|
Rebecca Earle, "Feeding the People: The Politics of the Potato" (Cambridge UP, 2020)
|
Oct 11, 2021 |
|
Jonathan Rees, "The Chemistry of Fear: Harvey Wiley's Fight for Pure Food" (Johns Hopkins UP, 2021)
|
Sep 28, 2021 |
|
Bob Quinn and Liz Carlisle, "Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food" (Island Press, 2019)
|
Sep 27, 2021 |
|
Rob Dunn and Monica Sanchez, "Delicious: The Evolution of Flavor and How It Made Us Human" (Princeton UP, 2021)
|
Sep 23, 2021 |
|
Matt Frazier and Robert Cheeke, "The Plant-Based Athlete: A Game-Changing Approach to Peak Performance" (HarperOne, 2021)
|
Sep 16, 2021 |
|
Ann Vileisis, "Abalone: The Remarkable History and Uncertain Future of California's Iconic Shellfish" (Oregon State UP, 2020)
|
Sep 15, 2021 |
|
Ken Meter, "Building Community Food Webs" (Island Press, 2021)
|
Sep 08, 2021 |
|
Arnab Dey, "Tea Environments and Plantation Culture: Imperial Disarray in Eastern India" (Cambridge UP, 2021)
|
Sep 07, 2021 |
|
Lindsay Naylor, "Fair Trade Rebels: Coffee Production and Struggles for Autonomy in Chiapas" (U Minnesota Press, 2019)
|
Sep 06, 2021 |
|
Jessica Fanzo, "Can Fixing Dinner Fix the Planet?" (Johns Hopkins UP, 2021)
|
Sep 03, 2021 |
|
Lettie Gay, "Two Hundred Years of Charleston Cooking" ( U South Carolina Press, 2021)
|
Sep 01, 2021 |
|
Susan V. Spellman, "Cornering the Market: Independent Grocers and Innovation in American Small Business" (Oxford UP, 2016)
|
Sep 01, 2021 |
|
Hélène Jawhara Piñer, "Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards" (Cherry Orchard, 2021)
|
Aug 30, 2021 |
|
Thomas C. Hubka, "Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England" (UP of New England, 2004)
|
Aug 24, 2021 |
|
Michael Twitty, "Rice: A Savor the South Cookbook" (UNC Press, 2021)
|
Aug 20, 2021 |
|
Zuza Zak, "Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania" (Allen & Unwin, 2021)
|
Aug 20, 2021 |
|
Jonathan E. Robins, "Oil Palm: A Global History" (UNC Press, 2021)
|
Aug 17, 2021 |
|
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)
|
Aug 17, 2021 |
|
Hanno Jentzsch, "Harvesting State Support: Institutional Change and Local Agency in Japanese Agriculture" (U Toronto Press, 2021)
|
Aug 11, 2021 |
|
Annemarie Mol, "Eating in Theory" (Duke UP, 2021)
|
Jul 29, 2021 |
|
Alison K. Smith, "Cabbage and Caviar: A History of Food in Russia" (Reaktion Books, 2021)
|
Jul 27, 2021 |
|
Gina G. Warren, "Hatched: Dispatches from the Backyard Chicken Movement" (U Washington Press, 2021)
|
Jul 20, 2021 |
|
Eric C. Rath, "Oishii: The History of Sushi" (Reaktion Books, 2021)
|
Jul 14, 2021 |
|
Nicoletta Batini, "The Economics of Sustainable Food: Smart Policies for Health and the Planet" (Island Press, 2021)
|
Jul 13, 2021 |
|
Rod Phillips, "French Wine: A History" (U California Press, 2016)
|
Jul 08, 2021 |
|
From the Archives: Supporting Sustainable Farming Practices in Cambodia with Professor Daniel Tan
|
Jul 08, 2021 |
|
Stephen V. Bittner, "Whites and Reds: A History of Wine in the Lands of Tsar and Commissar" (Oxford UP, 2021)
|
Jul 01, 2021 |
|
Benjamin Lorr, "The Secret Life of Groceries: The Dark Miracle of the American Supermarket" (Penguin, 2020)
|
Jun 29, 2021 |
|
Jamie Kreiner, "Legions of Pigs in the Early Medieval West" (Yale UP, 2020)
|
Jun 24, 2021 |
|
Sarah K. Mock, "Farm (and Other F Words): The Rise and Fall of the Small Family Farm" (New Degree Press, 2021)
|
Jun 23, 2021 |
|
Shane Hamilton, "Supermarket USA: Food and Power in the Cold War Farms Race" (Yale UP, 2018)
|
Jun 22, 2021 |
|
Kate Lebo, "The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with Recipes)" (FSG, 2021)
|
Jun 04, 2021 |
|
Jon Keune, "Shared Devotion, Shared Food: Equality and the Bhakti-Caste Question in Western India" (Oxford UP, 2021)
|
Jun 03, 2021 |
|
Dianne Jacob, "Will Write for Food" (Hachette Go, 2021)
|
Jun 02, 2021 |
|
Margaret Magat, "Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora" (Bloomsbury, 2019)
|
May 26, 2021 |
|
Amanda Ciafone, "Counter-Cola: A Multinational History of the Global Corporation" (U California Press, 2019)
|
May 20, 2021 |
|
Christina Ward, "American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jell-O" (Process, 2018)
|
May 10, 2021 |
|
Lindsay Gardner, "Why We Cook: Women on Food, Identity, and Connection" (Workman, 2021)
|
May 07, 2021 |
|
Of Rice and Men: How Food Production is Driving Antimicrobial Resistance amongst Fungi in Vietnam
|
May 06, 2021 |
|
R. Harde and J. Wesselius, "Consumption and the Literary Cookbook" (Routledge, 2020)
|
Apr 08, 2021 |
|
Lucas Bessire, "Running Out: In Search of Water on the High Plains" (Princeton UP, 2021)
|
Apr 01, 2021 |
|
Carol J. Adams, "The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory" (Bloomsbury, 2015)
|
Mar 19, 2021 |
|
Tessa Clarke: Co Founder & CEO of Olio, a Company Dedicated to Cutting Food Waste
|
Mar 16, 2021 |
|
Rethinking Rural Livelihoods and Food Security in Myanmar with Assistant Professor Mark Vicol
|
Mar 04, 2021 |
|
Tom Philpott, "Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It" (Bloomsbury, 2020)
|
Mar 04, 2021 |
|
Priya Basil, "Be My Guest: Reflections on Food, Community, and the Meaning of Generosity" (Knopf, 2020)
|
Mar 04, 2021 |
|
Winifred Bird, "Eating Wild Japan: Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes" (Stone Bridge Press, 2021)
|
Mar 01, 2021 |
|
Sam van Zweden, "Eating with My Mouth Open" (NewSouth, 2021)
|
Feb 26, 2021 |
|
Kaitland M. Byrd, "Real Southern Barbecue: Constructing Authenticity in Southern Food Culture" (Lexington, 2019)
|
Feb 25, 2021 |
|
Eli Revelle Yano Wilson, "Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers" (NYU Press, 2020)
|
Feb 12, 2021 |
|
Anthony Warner, "Ending Hunger: The Quest to Feed the World without Destroying It" (Simon and Schuster, 2021)
|
Feb 09, 2021 |
|
M. Nestle and K. Trueman, "Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health" (U California Press, 2020)
|
Jan 13, 2021 |
|
K. M. Broton and C. L. Cady, "Food Insecurity on Campus: Action and Intervention" (Johns Hopkins UP, 2020)
|
Jan 11, 2021 |
|
Mike Shanahan, "Ladders to Heaven: How Figs Shaped our History" (Unbound, 2016)
|
Dec 04, 2020 |
|
Peter Singer, "Why Vegan?: Eating Ethically" (Liveright, 2020)
|
Dec 03, 2020 |
|
Amalia Leguizamón, "Seeds of Power: Environmental Injustice and Genetically Modified Soybeans in Argentina" (Duke UP, 2020)
|
Nov 24, 2020 |
|
Emily J. H. Contois, "Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture" (UNC Press, 2020)
|
Nov 19, 2020 |
|
James Staples, "Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India" (U Washington Press, 2020)
|
Nov 09, 2020 |
|
Improving Food Security in Laos and Cambodia: A Farmer’s Perspective with Associate Professor Russell Bush
|
Nov 05, 2020 |
|
Andrew Liu, "Tea War: A History of Capitalism in China and India" (Yale UP, 2020)
|
Nov 04, 2020 |
|
Jessica Martell, "Farm to Form: Modernist Literature and Ecologies of Food in the British Empire" (U Nevada Press, 2020)
|
Oct 01, 2020 |
|
Brian R. Dott, "The Chile Pepper in China: A Cultural Biography" (Columbia UP, 2020)
|
Sep 23, 2020 |
|
Lauren F. Klein, "An Archive of Taste: Race and Eating in the Early United States" (U Minnesota Press, 2020)
|
Aug 24, 2020 |
|
K. Keeling and S. Pollard, "Table Lands: Food in Children's Literature" (U Mississippi Press, 2020)
|
Aug 14, 2020 |
|
Emily Pawley, "The Nature of the Future: Agriculture, Science, and Capitalism in the Antebellum North" (U Chicago Press, 2020)
|
Aug 11, 2020 |
|
Emily Wallace, "Road Sides: An Illustrated Companion to Dining and Driving in the American South" (U Texas Press, 2019)
|
Jul 24, 2020 |
|
Virgie Tovar, "You Have the Right to Remain Fat" (Feminist Press, 2018)
|
Jul 15, 2020 |
|
Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)
|
Jul 15, 2020 |
|
Kregg Hetherington, "The Government of Beans: Regulating Life in the Age of Monocrops" (Duke UP, 2020)
|
Jul 14, 2020 |
|
Hanna Garth, "Food In Cuba: The Pursuit of a Decent Meal" (Stanford UP, 2020)
|
Jul 09, 2020 |
|
Kennan Ferguson, "Cookbooks Politics" (U Penn Press, 2020)
|
Jul 01, 2020 |
|
Candi K. Cann, "Dying to Eat: Cross Cultural Perspectives on Food, Death and the Afterlife" (UP of Kentucky, 2018)
|
Jul 01, 2020 |
|
D. Conley and J. Eckstein, "Cookery: Food Rhetorics and Social Production" (U Alabama Press, 2020)
|
Jun 30, 2020 |
|
Kathryn M. De Luna, "Collecting Food, Collecting People: Subsistence and Society in Central Africa" (Yale UP, 2016)
|
Jun 04, 2020 |
|
James C. Scott, "Against the Grain: A Deep History of the Earliest States" (Yale UP, 2017)
|
Jun 03, 2020 |
|
Brian Greene, "Until the End of Time: Mind, Matter, and Our Search for Meaning in an Evolving Universe" (Random House, 2020)
|
Jun 02, 2020 |
|
Katarzyna J. Cwiertka, "Branding Japan’s Food: From Meibutsu to Washoku" (U Hawaii Press, 2020)
|
May 29, 2020 |
|
E. Engelhardt and L. Smith, "The Food We Eat, the Stories We Tell: Contemporary Appalachian Table" (Ohio UP, 2019)
|
May 25, 2020 |
|
Louis A. Pérez, "Rice in the Time of Sugar: The Political Economy of Food in Cuba" (UNC Press, 2019)
|
May 19, 2020 |
|
Witold Szabłowski, "How to Feed a Dictator" (Penguin, 2020)
|
May 07, 2020 |
|
Mythri Jegathesan, "Tea and Solidarity: Tamil Women and Work in Postwar Sri Lanka" (U Washington Press, 2019)
|
May 05, 2020 |
|
Leslie M. Harris, "Slavery and the University: Histories and Legacies" (U Georgia Press, 2019)
|
Apr 28, 2020 |
|
Phoebe Lickwar and Roxi Thoren, "Farmscape: The Design of Productive Landscapes" (Routledge, 2020)
|
Apr 21, 2020 |
|
David Lebovitz, "Drinking French" (Ten Speed Press, 2020)
|
Apr 14, 2020 |
|
Conor Picken and Matthew Dischinger, "Southern Comforts: Drinking and the US South" (LSU Press, 2020)
|
Apr 10, 2020 |
|
Matt Cook, "Sleight of Mind: 75 Ingenious Paradoxes in Mathematics, Physics, and Philosophy" (MIT Press, 2020)
|
Mar 30, 2020 |
|
Irina Georgescu, "Carpathia: Food from the Heart of Romania” (Interlink Books, 2020)
|
Mar 27, 2020 |
|
Karima Moyer-Nocchi, "The Eternal Table: A Cultural History of Food in Rome" (Rowman and Littlefield, 2019)
|
Mar 19, 2020 |
|
Jennifer E. Gaddis, "The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools" (U California Press, 2019)
|
Mar 06, 2020 |
|
Justin Nystrom, "Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture" (U Georgia Press, 2018)
|
Mar 05, 2020 |
|
Darra Goldstein, "Beyond the North Wind: Russia in Recipes and Lore" (Random House, 2020)
|
Mar 04, 2020 |
|
Lana Dee Povitz, "Stirrings: How Activist New Yorkers Ignited a Movement for Food Justice" (UNC Press, 2019)
|
Mar 03, 2020 |
|
Emily E. LB. Twarog, "Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America" (Oxford UP, 2017)
|
Feb 26, 2020 |
|
Phillipa Chong, “Inside the Critics’ Circle: Book Reviewing in Uncertain Times” (Princeton UP, 2020)
|
Feb 25, 2020 |
|
K. Linder et al., "Going Alt-Ac: A Guide to Alternative Academic Careers" (Stylus Publishing, 2020)
|
Jan 30, 2020 |
|
J. L. Anderson, "Capitalist Pigs: Pigs, Pork, and Power in America" (West Virginia UP, 2019)
|
Jan 21, 2020 |
|
Hillary Reinsberg, "Zagat 2020 New York City Restaurants: Special 40th Anniversary Edition" (Zagat, 2019)
|
Jan 06, 2020 |
|
Maria Veri and Rita Liberti, "Gridiron Gourmet: Gender and Food at the Football Tailgate" (U Arkansas Press, 2019)
|
Jan 03, 2020 |
|
Joshua Specht, "Red Meat Republic: A Hoof-to-Table History of How Beef Changed America" (Princeton UP, 2019)
|
Dec 30, 2019 |
|
A. R. Ruis, "Learning to Eat: The Origins of School Lunch in the United States" (Rutgers UP, 2017)
|
Dec 10, 2019 |
|
Alberto Cairo, "How Charts Lie: Getting Smarter about Visual Information" (Norton, 2019)
|
Dec 03, 2019 |
|
Kathryn Conrad on University Press Publishing
|
Nov 03, 2019 |
|
Rachel Laudan, "Cuisine and Empire: Cooking in World History" (U California Press, 2015)
|
Oct 24, 2019 |
|
J. Neuhaus, "Geeky Pedagogy: A Guide for Intellectuals, Introverts, and Nerds Who Want to Be Effective Teachers" (West Virginia UP, 2019)
|
Oct 24, 2019 |
|
Rafia Zafar, "Recipes for Respect: African American Meals and Meaning" (U Georgia Press, 2019)
|
Oct 11, 2019 |
|
Geoffrey Barstow, "Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet" (Columbia UP, 2018)
|
Oct 01, 2019 |
|
Ashanté M. Reese, "Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C." (UNC Press, 2019)
|
Sep 23, 2019 |
|
Jennifer Jensen Wallach, "What We Need Ourselves: How Food has Shaped African American Life" (Rowman and Littlefield, 2019)
|
Sep 18, 2019 |
|
Mark Winne, "Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat" (Island Press, 2019)
|
Sep 12, 2019 |
|
Aaron Hale-Dorrell, "Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union" (Oxford UP, 2018)
|
Sep 11, 2019 |
|
Carol J. Adams, "Burger" (Bloomsbury, 2018)
|
Aug 13, 2019 |
|
A. Lakhtikova, A. Brintlinger, and I. Glushchenko, "Seasoned Socialism: Gender and Food in Late Soviet Everyday Life" (Indiana UP, 2019)
|
Aug 01, 2019 |
|
Krishnendu Ray, "The Ethnic Restaurateur" (Bloomsbury, 2016)
|
Jul 31, 2019 |
|
David R. Montgomery, "Growing a Revolution: Bringing Our Soil Back to Life" (W. W. Norton, 2018)
|
Jul 26, 2019 |
|
Rachel B. Herrmann, "No Useless Mouth: Waging War and Fighting Hunger in the American Revolution" (Cornell UP, 2019)
|
Jul 22, 2019 |
|
Brian Haara, "Bourbon Justice: How Whiskey Law Shaped America" (Potomac Books, 2015)
|
Jul 17, 2019 |
|
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)
|
Jul 15, 2019 |
|
Jeanette M. Fregulia, "A Rich and Tantalizing Brew: A History of How Coffee Connected the World" (U Arkansas Press, 2019))
|
Jun 26, 2019 |
|
John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)
|
Jun 20, 2019 |
|
Veronica Hinke, "The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style" (Regnery History, 2019)
|
May 30, 2019 |
|
Nico Slate, "Gandhi’s Search for the Perfect Diet: Eating with the World in Mind" (U Washington Press, 2019)
|
May 17, 2019 |
|
Kristin D. Phillips, "An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun" (Indiana UP, 2018)
|
May 09, 2019 |
|
Stéphane Henaut and Jeni Mitchell, "A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment" (The New Press, 2018)
|
Mar 25, 2019 |
|
Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)
|
Mar 20, 2019 |
|
Discussion of Massive Online Peer Review and Open Access Publishing
|
Mar 19, 2019 |
|
Jodi Campbell, "At the First Table: Food and Social Identity in Early Modern Spain" (U Nebraska Press, 2017)
|
Jan 29, 2019 |
|
Nicholas Bauch, "Geography of Digestion: Biotechnology and the Kellogg Enterprise" (U California Press, 2017)
|
Jan 11, 2019 |
|
Margot Finn, "Discriminating Taste: How Class Anxiety Created the American Food Revolution" (Rutgers UP, 2017)
|
Dec 20, 2018 |
|
Stephan J. Guyenet, "The Hungry Brain: Outsmarting the Instincts That Make Us Overeat" (Flatiron Books, 2017)
|
Dec 19, 2018 |
|
Venus Bivar, “Organic Resistance: The Struggle over Industrial Farming in Postwar France” (UNC Press, 2018)
|
Oct 16, 2018 |
|
Benjamin R. Siegel, “Hungry Nation: Food, Famine, and the Making of Modern India” (Cambridge UP, 2018)
|
Oct 05, 2018 |
|
Alyshia Gálvez, “Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico” (U. California Press, 2018)
|
Sep 19, 2018 |
|
Shachar M. Pinsker, “A Rich Brew: How Cafés Created Modern Jewish Culture” (NYU Press, 2018)
|
Aug 06, 2018 |
|
Kelley Fanto Deetz, “Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine” (UP of Kentucky, 2017)
|
Jul 26, 2018 |
|
Norah MacKendrick, “Better Safe Than Sorry: How Consumers Navigate Exposure to Everyday Toxics” (U California Press, 2018).
|
Jul 19, 2018 |
|
Adrienne Rose Bitar, “Diet and the Disease of Civilization” (Rutgers UP, 2018)
|
Jul 17, 2018 |
|
Jeff Koelher, “Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup” (Bloomsbury, 2017)
|
Jul 02, 2018 |
|
Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)
|
Apr 16, 2018 |
|
Sean Sherman, “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017)
|
Mar 22, 2018 |
|
Peter A. Kopp, “Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley” (U California Press, 2016)
|
Mar 09, 2018 |
|
Andrew Friedman, “Chefs, Drugs and Rock ‘n’ Roll” (Ecco Press, 2018)
|
Mar 05, 2018 |
|
D. Harris and P. Guiffre, “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen” (Rutgers UP, 2015)
|
Feb 22, 2018 |
|
Mark Padoongpatt, “Flavors of Empire: Food and the Making of Thai America” (U of California Press, 2017)
|
Feb 13, 2018 |
|
Johan Swinnen and Devin Briski, “Beeronomics: How Beer Explains the World” (Oxford UP, 2017)
|
Oct 31, 2017 |
|
Bryant Simon, “The Hamlet Fire: A Tragic Story of Cheap Food, Cheap Government, and Cheap Lives” (The New Press, 2017)
|
Oct 06, 2017 |
|
Andrew Smith, “Terror and Terroir: The Winegrowers of the Languedoc and Modern France” (Manchester University Press, 2016)
|
Oct 06, 2017 |
|
Nina Savelle-Rocklin, “Food for Thought: Perspectives on Eating Disorders” (Rowman and Littlefield, 2017)
|
Sep 12, 2017 |
|
Faegheh Shirazi, “Brand Islam: The Marketing and Commodification of Piety” (U. Texas Press, 2016)
|
Sep 05, 2017 |
|
Alice Weinreb, “Modern Hungers: Food and Power in Twentieth-Century Germany” (Oxford UP, 2017)
|
Aug 13, 2017 |
|
Sophie Egan, “Devoured: How What We Eat Defines Who We Are” (William Morrow, 2017)
|
Jul 24, 2017 |
|
Michael W. Twitty, “The Cooking Gene: A Journey through African American Culinary History in the Old South” (Amistad, 2017)
|
Jun 19, 2017 |
|
Diana Kennedy, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (U of Texas Press, 2016)
|
May 22, 2017 |
|
Demet Guzey, “Food on Foot: A History of Eating on Trails and in the Wild” (Rowman and Littlefield, 2017)
|
May 14, 2017 |
|
Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)
|
Mar 25, 2017 |
|
Jordan D. Rosenblum, “The Jewish Dietary Laws in the Ancient World” (Cambridge UP, 2016)
|
Mar 09, 2017 |
|
David B. Goldstein and Amy L. Tigner, eds. “Culinary Shakespeare: Staging Food and Drink in Early Modern England” (Duquesne UP, 2016)
|
Dec 19, 2016 |
|
Christopher Woolgar, “The Culture of Food in England, 1200-1500” (Yale UP, 2016)
|
Sep 30, 2016 |
|
Amy Wright, “Cracker Sonnets” (BrickRoad Poetry Press, 2016)
|
Aug 18, 2016 |
|
Marta Zaraska, “Meathooked: The History and Science of our 2.5-Million-Year Obsession with Meat” (Basic Books, 2016)
|
Jul 05, 2016 |
|
Sarah Wald, “The Nature of California: Race, Citizenship, and Farming since the Dust Bowl” (U. of Washington Press, 2016)
|
Jun 28, 2016 |
|
Garrett M. Broad, “More Than Just Food: Food Justice and Community Change” (U of California Press, 2016)
|
May 13, 2016 |
|
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)
|
Apr 21, 2016 |
|
Jeff Koehler, “Darjeeling” (Bloomsbury, 2015)
|
Mar 31, 2016 |
|
Sarah Bowen, “Divided Spirits: Tequila, Mezcal, and the Politics of Production” (U of California Press, 2015)
|
Feb 06, 2016 |
|
Cindy R. Lobel, “Urban Appetites: Food and Culture in Nineteenth-Century New York” (U of Chicago Press, 2014)
|
Feb 06, 2016 |
|
Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)
|
Feb 03, 2016 |
|
James A. Benn, “Tea in China: A Religious and Cultural History” (U of Hawaii Press, 2015)
|
Jan 04, 2016 |
|
Yael Raviv, “Falafel Nation: Cuisine and the Making of National Identity in Israel” (University of Nebraska Press, 2015)
|
Dec 17, 2015 |
|
Francesca Bray et al.,eds., “Rice: Global Networks and New Histories” (Cambridge UP, 2015)
|
Dec 14, 2015 |
|
Ted Merwin, “Pastrami on Rye: An Overstuffed History of the Jewish Deli” (NYU Press, 2015)
|
Dec 14, 2015 |
|
Anna L. Tsing, “The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins” (Princeton UP, 2015)
|
Dec 06, 2015 |
|
Matthew Gavin Frank, “The Mad Feast: An Ecstatic Tour through America’s Food” (Liveright, 2015)
|
Nov 29, 2015 |
|
Tom Jackson, “Chilled: How Refrigeration Changed the World and Might Do So Again” (Bloomsbury, 2015)
|
Aug 19, 2015 |
|
Josh Kun, “To Live and Dine in L.A.: Menus and the Making of the Modern City” (Angel City Press, 2015)
|
Jun 02, 2015 |
|
Reid Mitenbuler, “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking, 2015)
|
May 18, 2015 |
|
Tom Hertweck, “Food on Film” (Rowman and Littlefield, 2014)
|
Apr 26, 2015 |
|
Eugene N. Anderson, “Food and Environment in Early and Medieval China” (U of Pennsylvania Press, 2014)
|
Mar 15, 2015 |
|
Sarah Besky, “The Darjeeling Distinction: Labor and Justice on Fair-Trade Plantations in India” (U of California Press, 2014)
|
Jan 14, 2015 |
|
Laura Silver, “Knish: In Search of the Jewish Soul Food” (Brandeis University Press, 2014)
|
Apr 26, 2014 |
|
Leona Rittner, W. Scott Haine, and Jeffrey H. Jackson, eds. “The Thinking Space” (Ashgate, 2013)
|
Mar 27, 2014 |
|
Allen Salkin “From Scratch: Inside the Food Network” (Putnam, 2013)
|
Oct 05, 2013 |
|
Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)
|
Apr 22, 2013 |
|
E. C. Spary, “Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760” (University of Chicago Press, 2012)
|
Feb 18, 2013 |
|
Barak Kushner, “Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” (Global Oriental, 2012)
|
Dec 20, 2012 |
|
Signe Rousseau, “Food and Social Media: You Are What You Tweet” (AltaMira Press, 2012)
|
Dec 13, 2012 |
|
William Kerrigan, “Johnny Appleseed and the American Orchard: A Cultural History” (Johns Hopkins, 2012)
|
Nov 18, 2012 |
|
Bob Spitz, “Dearie: The Remarkable Life of Julia Child” (Knopf, 2012)
|
Nov 14, 2012 |
|
Catherine Higgs, “Chocolate Islands: Cocoa, Slavery, and Colonial Africa” (Ohio University Press, 2012)
|
Nov 14, 2012 |
|
John S. Allen, “The Omnivorous Mind: Our Evolving Relationship to Food” (Harvard University Press, 2012)
|
Oct 23, 2012 |
|
Andrew P. Haley, "Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920" (UNC Press, 2011)
|
Sep 07, 2012 |
|
Roel Sterckx, “Food, Sacrifice, and Sagehood in Early China” (Cambridge UP, 2011)
|
Aug 11, 2012 |
|
Merry White, “Coffee Life in Japan” (University of California Press, 2012)
|
Jun 15, 2012 |
|
Orla Ryan, “Chocolate Nations: Living and Dying for Cocoa in West Africa” (Zed Books, 2011)
|
Apr 27, 2012 |
|
Cecilia Leong-Salobir, “Food Culture in Colonial Asia: A Taste of Empire” (Routledge, 2011)
|
Sep 13, 2011 |
|
Eric Rath, “Food and Fantasy in Early Modern Japan” (University of California Press, 2010)
|
Aug 04, 2011 |
|
Danyelle Freeman, “Try This: Traveling the Globe without Leaving the Table” (Ecco, 2011)
|
Jun 14, 2011 |