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New Books in Food

By Marshall Poe

Interviews with Food Writers about their New Books

  1. 1.
    John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)06/20/2019
    46:09
  2. 2.
    Veronica Hinke, "The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style" (Regnery History, 2019)05/30/2019
    52:17
  3. 3.
    Nico Slate, "Gandhi’s Search for the Perfect Diet: Eating with the World in Mind" (U Washington Press, 2019)05/17/2019
    52:11
  4. 4.
    Kristin D. Phillips, "An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun" (Indiana UP, 2018)05/09/2019
    1:09:37
  5. 5.
    Stéphane Henaut and Jeni Mitchell, "A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment" (The New Press, 2018)03/25/2019
    53:12
  6. 6.
    Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)03/20/2019
    45:18
  7. 7.
    Discussion of Massive Online Peer Review and Open Access Publishing03/19/2019
    30:24
  8. 8.
    Jodi Campbell, "At the First Table: Food and Social Identity in Early Modern Spain" (U Nebraska Press, 2017)01/29/2019
    31:26
  1. 9.
    Nicholas Bauch, "Geography of Digestion: Biotechnology and the Kellogg Enterprise" (U California Press, 2017)01/11/2019
    1:00:54
  2. 10.
    Margot Finn, "Discriminating Taste: How Class Anxiety Created the American Food Revolution" (Rutgers UP, 2017)12/20/2018
    50:31
  3. 11.
    Stephan J. Guyenet, "The Hungry Brain: Outsmarting the Instincts That Make Us Overeat" (Flatiron Books, 2017)12/19/2018
    1:01:43
  4. 12.
    Benjamin R. Siegel, “Hungry Nation: Food, Famine, and the Making of Modern India” (Cambridge UP, 2018)10/05/2018
    40:41
  5. 13.
    Alyshia Gálvez, “Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico” (U. California Press, 2018)09/19/2018
    53:33
  6. 14.
    Shachar M. Pinsker, “A Rich Brew: How Cafés Created Modern Jewish Culture” (NYU Press, 2018)08/06/2018
    48:22
  7. 15.
    Kelley Fanto Deetz, “Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine” (UP of Kentucky, 2017)07/26/2018
    47:52
  8. 16.
    Norah MacKendrick, “Better Safe Than Sorry: How Consumers Navigate Exposure to Everyday Toxics” (U California Press, 2018).07/19/2018
    1:09:50
  9. 17.
    Adrienne Rose Bitar, “Diet and the Disease of Civilization” (Rutgers UP, 2018)07/17/2018
    53:55
  10. 18.
    Jeff Koelher, “Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup” (Bloomsbury, 2017)07/02/2018
    45:15
  11. 19.
    Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)04/16/2018
    50:49
  12. 20.
    Sean Sherman, “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017)03/22/2018
    28:52
  13. 21.
    Peter A. Kopp, “Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley” (U California Press, 2016)03/09/2018
    51:40
  14. 22.
    D. Harris and P. Guiffre, “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen” (Rutgers UP, 2015)02/22/2018
    28:51
  15. 23.
    Mark Padoongpatt, “Flavors of Empire: Food and the Making of Thai America” (U of California Press, 2017)02/13/2018
    1:04:47
  16. 24.
    Johan Swinnen and Devin Briski, “Beeronomics: How Beer Explains the World” (Oxford UP, 2017)10/31/2017
    34:48
  17. 25.
    Bryant Simon, “The Hamlet Fire: A Tragic Story of Cheap Food, Cheap Government, and Cheap Lives” (The New Press, 2017)10/06/2017
    42:07
  18. 26.
    Nina Savelle-Rocklin, “Food for Thought: Perspectives on Eating Disorders” (Rowman and Littlefield, 2017)09/12/2017
    51:19
  19. 27.
    Faegheh Shirazi, “Brand Islam: The Marketing and Commodification of Piety” (U. Texas Press, 2016)09/05/2017
    28:27
  20. 28.
    Alice Weinreb, “Modern Hungers: Food and Power in Twentieth-Century Germany” (Oxford UP, 2017)08/13/2017
    53:07
  21. 29.
    Sophie Egan, “Devoured: How What We Eat Defines Who We Are” (William Morrow, 2017)07/24/2017
    52:54
  22. 30.
    Michael W. Twitty, “The Cooking Gene: A Journey through African American Culinary History in the Old South” (Amistad, 2017)06/19/2017
    1:44:14
  23. 31.
    Diana Kennedy, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (U of Texas Press, 2016)05/22/2017
    1:04:41
  24. 32.
    Demet Guzey, “Food on Foot: A History of Eating on Trails and in the Wild” (Rowman and Littlefield, 2017)05/14/2017
    56:16
  25. 33.
    Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)03/25/2017
    1:04:13
  26. 34.
    Jordan D. Rosenblum, “The Jewish Dietary Laws in the Ancient World” (Cambridge UP, 2016)03/09/2017
    45:59
  27. 35.
    David B. Goldstein and Amy L. Tigner, eds. “Culinary Shakespeare: Staging Food and Drink in Early Modern England” (Duquesne UP, 2016)12/19/2016
    44:05
  28. 36.
    Christopher Woolgar, “The Culture of Food in England, 1200-1500” (Yale UP, 2016)09/30/2016
    54:50
  29. 37.
    Amy Wright, “Cracker Sonnets” (BrickRoad Poetry Press, 2016)08/18/2016
    47:21
  30. 38.
    Marta Zaraska, “Meathooked: The History and Science of our 2.5-Million-Year Obsession with Meat” (Basic Books, 2016)07/05/2016
    41:02
  31. 39.
    Sarah Wald, “The Nature of California: Race, Citizenship, and Farming since the Dust Bowl” (U. of Washington Press, 2016)06/28/2016
    57:02
  32. 40.
    Garrett M. Broad, “More Than Just Food: Food Justice and Community Change” (U of California Press, 2016)05/13/2016
    53:21
  33. 41.
    Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)04/21/2016
    30:41
  34. 42.
    Jeff Koehler, “Darjeeling” (Bloomsbury, 2015)03/31/2016
    1:21:08
  35. 43.
    Sarah Bowen, “Divided Spirits: Tequila, Mezcal, and the Politics of Production” (U of California Press, 2015)02/06/2016
    40:32
  36. 44.
    Cindy R. Lobel, “Urban Appetites: Food and Culture in Nineteenth-Century New York” (U of Chicago Press, 2014)02/06/2016
    53:13
  37. 45.
    Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)02/03/2016
    54:54
  38. 46.
    James A. Benn, “Tea in China: A Religious and Cultural History” (U of Hawaii Press, 2015)01/04/2016
    1:01:06
  39. 47.
    Yael Raviv, “Falafel Nation: Cuisine and the Making of National Identity in Israel” (University of Nebraska Press, 2015)12/17/2015
    41:08
  40. 48.
    Francesca Bray et al.,eds., “Rice: Global Networks and New Histories” (Cambridge UP, 2015)12/14/2015
    1:09:43
  41. 49.
    Ted Merwin, “Pastrami on Rye: An Overstuffed History of the Jewish Deli” (NYU Press, 2015)12/14/2015
    29:47
  42. 50.
    Anna L. Tsing, “The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins” (Princeton UP, 2015)12/06/2015
    1:01:01
  43. 51.
    Matthew Gavin Frank, “The Mad Feast: An Ecstatic Tour through America’s Food” (Liveright, 2015)11/29/2015
    46:07
  44. 52.
    Tom Jackson, “Chilled: How Refrigeration Changed the World and Might Do So Again” (Bloomsbury, 2015)08/19/2015
    54:32
  45. 53.
    Josh Kun, “To Live and Dine in L.A.: Menus and the Making of the Modern City” (Angel City Press, 2015)06/02/2015
    50:37
  46. 54.
    Reid Mitenbuler, “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking, 2015)05/18/2015
    43:53
  47. 55.
    Tom Hertweck, “Food on Film” (Rowman and Littlefield, 2014)04/26/2015
    1:07:40
  48. 56.
    Sarah Besky, “The Darjeeling Distinction: Labor and Justice on Fair-Trade Plantations in India” (U of California Press, 2014)01/14/2015
    45:00
  49. 57.
    Laura Silver, “Knish: In Search of the Jewish Soul Food” (Brandeis University Press, 2014)04/26/2014
    51:26
  50. 58.
    Leona Rittner, W. Scott Haine, and Jeffrey H. Jackson, eds. “The Thinking Space” (Ashgate, 2013)03/27/2014
    1:06:43
  51. 59.
    Allen Salkin “From Scratch: Inside the Food Network” (Putnam, 2013)10/05/2013
    1:04:04
  52. 60.
    Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)04/22/2013
    55:31
  53. 61.
    Barak Kushner, “Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” (Global Oriental, 2012)12/20/2012
    1:06:48
  54. 62.
    Signe Rousseau, “Food and Social Media: You Are What You Tweet” (AltaMira Press, 2012)12/13/2012
    52:29
  55. 63.
    William Kerrigan, “Johnny Appleseed and the American Orchard: A Cultural History” (Johns Hopkins, 2012)11/18/2012
    58:36
  56. 64.
    Bob Spitz, “Dearie: The Remarkable Life of Julia Child” (Knopf, 2012)11/14/2012
    35:56
  57. 65.
    Catherine Higgs, “Chocolate Islands: Cocoa, Slavery, and Colonial Africa” (Ohio University Press, 2012)11/14/2012
    1:12:09
  58. 66.
    John S. Allen, “The Omnivorous Mind: Our Evolving Relationship to Food” (Harvard University Press, 2012)10/23/2012
    50:42
  59. 67.
    Roel Sterckx, “Food, Sacrifice, and Sagehood in Early China” (Cambridge UP, 2011)08/11/2012
    1:08:02
  60. 68.
    Merry White, “Coffee Life in Japan” (University of California Press, 2012)06/15/2012
    49:32
  61. 69.
    Orla Ryan, “Chocolate Nations: Living and Dying for Cocoa in West Africa” (Zed Books, 2011)04/27/2012
    47:58
  62. 70.
    Cecilia Leong-Salobir, “Food Culture in Colonial Asia: A Taste of Empire” (Routledge, 2011)09/13/2011
    1:06:40
  63. 71.
    Eric Rath, “Food and Fantasy in Early Modern Japan” (University of California Press, 2010)08/04/2011
    1:18:38
  64. 72.
    Danyelle Freeman, “Try This: Traveling the Globe without Leaving the Table” (Ecco, 2011)06/14/2011
    57:21
  65. 73.
    Thomas R. Sinclair and C. J. Sinclair, “Bread, Beer and the Seeds of Change” (CABI, 2010)05/25/2011
    57:12

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