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New Books in Food
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Diane Purkiss, "English Food: A Social History of England Told Through the Food on Its Tables (William Collins, 2022)
64 hours 31 mins; August 18, 2023
Bobby J. Smith II, "Food Power Politics: The Food Story of the Mississippi Civil Rights Movement" (UNC Press, 2023)
78 hours 27 mins; August 16, 2023
Linda Skeens, "Linda Skeens' Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion" (83 Press, 2023)
38 mins; August 08, 2023
Richard C. Hoffmann, "The Catch: An Environmental History of Medieval European Fisheries" (Cambridge UP, 2023)
57 mins; August 07, 2023
Erica Abrams Locklear, "Appalachia on the Table: Representing Mountain Food and People" (U Georgia Press, 2023)
54 mins; July 28, 2023
Rebecca Sharpless, "Grain and Fire: A History of Baking in the American South" (UNC Press, 2022)
105 hours 13 mins; July 25, 2023
US History in 15 Foods: A Conversation with Anna Zeide
52 mins; July 24, 2023
Ben Nadler, "The Jewish Deli: An Illustrated Guide to the Chosen Food" (Chronicle Books, 2023)
53 mins; July 18, 2023
Jon Michaud, "Last Call at Coogan's: The Life and Death of a Neighborhood Bar" (St. Martin's Press, 2023)
34 mins; July 16, 2023
Victoria Lee, "The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan" (U Chicago Press, 2021)
50 mins; July 16, 2023
The Future of Food: A Discussion with Kimberly Wilson
35 mins; July 14, 2023
Linda J. Seligmann, "Quinoa: Food Politics and Agrarian Life in the Andean Highlands" (U Illinois Press, 2022)
44 mins; July 08, 2023
Sarah L. Hall, "Sown in the Stars: Planting by the Signs" (UP of Kentucky, 2023)
54 mins; July 03, 2023
Malcolm F. Purinton, "Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire" (Bloomsbury, 2023)
47 mins; July 03, 2023
Josh Milburn, "Food, Justice, and Animals: Feeding the World Respectfully" (Oxford UP, 2023)
76 hours 0 mins; June 15, 2023
Amanda L. Van Lanen, "The Washington Apple: Orchards and the Development of Industrial Agriculture" (U Oklahoma Press, 2022)
48 mins; June 09, 2023
Ed Mitchell et al., "Ed Mitchell's Barbeque" (Ecco, 2023)
55 mins; May 26, 2023
Troy Bickham, "Eating the Empire: Food and Society in Eighteenth-Century Britain" (Reaktion Books, 2020)
70 hours 51 mins; May 19, 2023
Rachel Robison-Greene, "Edibility and in Vitro Meat: Ethical Considerations" (Lexington Books, 2022)
49 mins; April 21, 2023
Maria Pasquale, "The Eternal City: Recipes and Stories from Rome" (Smith Street Books, 2023)
50 mins; April 14, 2023
Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating
22 mins; April 13, 2023
Brian Kateman, "Meat Me Halfway" (Prometheus Books, 2022)
84 hours 51 mins; April 12, 2023
The Cooperative Extension System
20 mins; April 10, 2023
Adam Geczy and Vicki Karaminas, "Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food" (Bloomsbury, 2022)
38 mins; April 07, 2023
Sara Rich, "Mushroom" (Bloomsbury, 2022)
44 mins; March 25, 2023
Susan Gravely, "Italy on a Plate: Travels, Memories, Menus" (Vietri Publishing, 2023)
42 mins; March 22, 2023
Measure for Measure Episode 5: Scoville
9 mins; March 06, 2023
Measure for Measure Episode 2: Olives
19 mins; March 03, 2023
Susan Weingarten, "Haroset: A Taste of Jewish History" (Toby Press, 2019)
45 mins; February 26, 2023
Gesine Bullock-Prado, "My Vermont Table: Recipes for All (Six) Seasons" (Countryman Press, 2023)
43 mins; February 25, 2023
Azzan Yadin-Israel, "Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple" (U Chicago Press, 2023)
51 mins; February 20, 2023
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)
35 mins; February 20, 2023
Lisa Haushofer, "Wonder Foods: The Science and Commerce of Nutrition" (U California Press, 2022)
60 hours 59 mins; February 14, 2023
John Goodlad, "The Salt Roads: How Fish Made a Culture" (Birlinn, 2022)
63 hours 9 mins; February 10, 2023
Jessica Barnes, "Staple Security: Bread and Wheat in Egypt" (Duke UP, 2022)
25 mins; February 10, 2023
Arthur Bovino, "Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes" (Countryman Press, 2018)
50 mins; February 08, 2023
Gendered Labor, Food Security, and Technology in 20th Century Mali
60 hours 6 mins; February 06, 2023
Angela Hui, "Takeaway: Stories from a Childhood Behind the Counter" (Trapeze, 2022)
43 mins; February 02, 2023
Corey Lee Wrenn, "Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony" (SUNY Press, 2021)
82 hours 40 mins; January 28, 2023
Silvia Nacamulli, "Jewish Flavours of Italy: A Family Cookbook" (Green Bean Books, 2022)
53 mins; January 25, 2023
Helen Anne Curry, "Endangered Maize: Industrial Agriculture and the Crisis of Extinction" (U California Press, 2022)
46 mins; January 21, 2023
Surviving the State: Struggles for Land and Democracy in Myanmar
18 mins; January 19, 2023
Dalal Abo El Seoud, "Fish, Milk, Tamarind: A Book of Egyptian Arabic Food Expressions" (American U in Cairo Press, 2022)
30 mins; January 18, 2023
Consumed: The Myth and Reality of Cannibalism
24 mins; January 14, 2023
Forbidden Fruit: Religious Fervor about Food
29 mins; January 12, 2023
David Z. Moster, "Etrog: How A Chinese Fruit Became a Jewish Symbol" (Palgrave Pivot, 2018)
42 mins; January 11, 2023
Gil Hovav, "Candies from Heaven" (Green Bean Books, 2023)
79 hours 39 mins; January 08, 2023
Martha C. Nussbaum, "Justice for Animals: Our Collective Responsibility" (Simon & Schuster, 2022)
51 mins; December 31, 2022
HélÚne Jawhara Piñer, "Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage" (Academic Studies Press, 2022)
54 mins; December 27, 2022
Garritt van Dyk, "Commerce, Food, and Identity in Seventeenth-Century England and France" (Amsterdam UP, 2022)
71 hours 7 mins; December 26, 2022
Naa Oyo A. Kwate, "White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation" (U Minnesota Press, 2023)
43 mins; December 25, 2022
Annuska Derks et al. "Fragrant Frontier: Global Spice Entanglements from the Sino-Vietnamese Uplands" (NIAS Press, 2022)
25 mins; December 23, 2022
The ‘Domino Effect’: Global and Regional Climate Change Impacts on Food Supply Chains
22 mins; December 22, 2022
Ben Pitcher, "Back to the Stone Age: Race and Prehistory in Contemporary Culture" (McGill-Queen's UP, 2022)
48 mins; December 18, 2022
Michael Weeks, "Cattle Beet Capital: Making Industrial Agriculture in Northern Colorado" (U Nebraska Press, 2022)
82 hours 59 mins; December 17, 2022
Rebecca Ingram, "Women's Work: How Culinary Cultures Shaped Modern Spain" (Vanderbilt UP, 2022)
55 mins; December 16, 2022
Max Haiven, "Palm Oil: The Grease of Empire" (Pluto Press, 2022)
53 mins; December 08, 2022
Melanie Joy, "The Vegan Matrix: Understanding and Discussing Privilege Among Vegans to Build a More Inclusive and Empowered Movement" (Lantern, 2020)
67 hours 2 mins; December 02, 2022
Olena Braichenko et al., "Ukraine: Food and History" (O. Braichenko, 2020)
40 mins; November 30, 2022
Darra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)
76 hours 29 mins; November 28, 2022
Psyche A. Williams-Forson, "Eating While Black: Food Shaming and Race in America" (UNC Press, 2022)
29 mins; November 21, 2022
Erin Alice Cowling, "Chocolate: How a New World Commodity Conquered Spanish Literature" (U Toronto Press, 2021)
44 mins; November 21, 2022
Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)
47 mins; November 10, 2022
Christopher Howard, "Who Cares: The Social Safety Net in America" (Oxford UP, 2022)
31 mins; November 08, 2022
Gurpinder Singh Lalli, "Schools, Space and Culinary Capital" (Routledge, 2022)
27 mins; November 03, 2022
Will Guidara, "Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect" (Optimism Press, 2022)
60 hours 19 mins; November 02, 2022
Sustainable Agriculture in the Global South: A Religious Response to the Global Food Crisis
42 mins; October 25, 2022
John Briscoe, "Crush: The Triumph of California Wine" (U Nevada Press, 2018)
84 hours 6 mins; October 19, 2022
Alan Warde et al., "The Social Significance of Dining Out: A Study of Continuity and Change" (Manchester UP, 2020)
63 hours 42 mins; October 12, 2022
Warren Klein et al., "Be Fruitful! The Etrog in Jewish Art, Culture, and History" (Mineged, 2022)
50 mins; October 07, 2022
Emelia Quinn, "Reading Veganism: The Monstrous Vegan, 1818 to Present" (Oxford UP, 2021)
45 mins; October 06, 2022
Angela Tedesco, "Finding Turtle Farm: My Twenty-Acre Adventure in Community-Supported Agriculture" (U Minnesota Press, 2022)
25 mins; October 03, 2022
Beyond Meat? Dietary Shifts and Meat Contestations in China, India and Vietnam
31 mins; September 30, 2022
Stephen Le, "100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today" (Picador, 2016)
65 hours 56 mins; September 29, 2022
Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Penguin, 2022)
34 mins; September 22, 2022
Kenneth H. Kolb, "Retail Inequality: Reframing the Food Desert Debate" (U California Press, 2021)
35 mins; September 20, 2022
Philip Lymbery, "Sixty Harvests Left: How to Reach a Nature-Friendly Future" (Bloombury, 2022)
34 mins; September 19, 2022
Sanjiv Chopra, "Coffee the Magical Elixir: Facts That Will Astound and Perk You Up" (Bookbaby, 2021)
35 mins; September 14, 2022
Carl A. Brasseaux and Donald W. Davis, "Asian-Cajun Fusion: Shrimp from the Bay to the Bayou" (UP of Mississippi, 2022)
60 hours 53 mins; September 13, 2022
Allyson P. Brantley, "Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism" (UNC Press, 2021)
51 mins; September 06, 2022
William Alexander, "Ten Tomatoes that Changed the World" (Grand Central Publishing, 2022)
57 mins; September 02, 2022
Josh Milburn, "Just Fodder: The Ethics of Feeding Animals" (McGill-Queen's UP, 2022)
79 hours 50 mins; August 31, 2022
MĂ©lissa Mialon, "Big Food & Co" (Thierry Souccar Editions, 2021)
50 mins; August 26, 2022
Addressing Hunger, Food Insecurity--Local Solutions to a Global Problem
39 mins; August 25, 2022
Alex Drace-Francis, "The Making of Mămăligă: Transimperial Recipes for a Romanian National Dish" (Central European UP, 2022)
63 hours 10 mins; August 19, 2022
Paolo Squatriti, "Weeds and the Carolingians: Empire, Culture, and Nature in Frankish Europe, AD 750-900" (Cambridge UP, 2022)
48 mins; August 17, 2022
Angela Ki Che Leung et al., "Moral Foods: The Construction of Nutrition and Health in Modern Asia" (U Hawaii Press, 2019)
57 mins; August 16, 2022
Made of Corn: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 2 of 2)
45 mins; August 12, 2022
Modifying Maize: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 1 of 2)
55 mins; August 11, 2022
Michael J. Hathaway, "What a Mushroom Lives For: Matsutake and the Worlds They Make" (Princeton UP, 2022)
66 hours 40 mins; August 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)
43 mins; August 08, 2022
Christopher Craig, "Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan" (U Hawaii Press, 2022)
75 hours 14 mins; August 05, 2022
Jin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)
41 mins; August 01, 2022
Kelsi Matwick and Keri Matwick, "Food Discourse of Celebrity Chefs of Food Network" (Palgrave MacMillan, 2019)
45 mins; July 18, 2022
Veronica S. W. Mak, "Milk Craze: Body, Science, and Hope in China" (U Hawaii Press, 2021)
53 mins; July 14, 2022
Tanya M. Peres and Aaron Deter-Wolf, "Baking, Bourbon, and Black Drink" (U Alabama Press, 2018)
74 hours 17 mins; July 14, 2022
Elena Conis, "How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT" (Bold Type Books, 2022)
45 mins; July 13, 2022
Biscuit Art
12 mins; July 04, 2022
Gina Louise Hunter, "Edible Insects: A Global History" (2021)
37 mins; June 29, 2022
Francesco Buscemi, "Pasta, Pizza and Propaganda: A Political History of Italian Food TV" (Intellect, 2022)
54 mins; June 23, 2022
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