This podcast is a channel on the New Books Network. The New Books Network is an academic audio library dedicated to public education. In each episode you will hear scholars discuss their recently published research with another expert in their field. Discover our 150+ channels and browse our 28,000+ episodes on our website: newbooksnetwork.com Subscribe to our free weekly Substack newsletter to get informative, engaging content straight to your inbox: https://newbooksnetwork.substack.com/ Follow us on Instagram and Bluesky to learn about more our latest interviews: @newbooksnetwork Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Latest episodes
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39 min
In Praise of Addiction: Or How We Can Learn to Love Dependency in a Damaged World with Elizabeth F. S. Roberts…
Elizabeth Roberts has experienced the suffering wrought by addiction: her sister’s destructive alcoholism and dependency on prescription drugs, her mother’s hoarding, and her own s…
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54 min
Safar: Finding Home, History, and Culture through Punjabi Food in the American West with Madhushree Ghosh (Blo…
In this NBN episode, host Hollay Ghadery speaks with Madhushree Ghosh about her memoir Safar: Finding Home, History, and Culture through Punjabi Food in the American West (Bloomsbu…
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43 min
American Bread: A History with Andrew Coe (U California Press, 2026)
There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisa…
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43 min
A Mellified Redemption? Learning to Live with a Pest Through Spotted Lanternfly Honey
Rosi Song of Gastronomica’s Editorial Collective hosts authors Eve Z. Bratman and Anna Purchase in a discussion of their newly published research article on lanternfly honey. Eve a…
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34 min
Marion Nestle and Lisa Sutherland, "Sugar Coated: Unboxing the Hidden Forces Shaping America's Favorite Breakf…
In Sugar Coated: Unboxing the Hidden Forces Shaping America's Favorite Breakfast Food (U California Press, 2026), world-renowned food politics expert Marion Nestle joins forces wi…
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38 min
Sarah Trad, "A House in the Lebanese Mountains: Recipes & Stories from Beit Trad" (Thames & Hudson, 2026)
High in the Lebanese mountains above Beirut sits Beit Trad, an eighteenth-century family home that Sarah Trad transformed into a guesthouse devoted to Levantine hospitality. The ho…
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48 min
Anna D. Jaroszyńska-Kirchmann, "Pierogi: An American Story of Polish Food" (Columbia UP, 2026)
Today, pierogi are the most recognizable Polish food in the United States and a symbol of Polish American identity. How did this humble dish attain such lofty status?In Pierogi: An…
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29 min
Justin Ellen, "Better Than Grandma's: Comfort Desserts We Grew Up Loving" (Rolling Pin Press, 2026)
We all love the desserts we grew up with-the ones tied to family, tradition, and the moments we remember most. But as much as we love those recipes, they don't always turn out the…
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38 min
The Next Issue: Fall 2026 (26.3)
In this episode, Melissa Fuster and Rosi Song of Gastronomica’s Editorial Collective introduce the journal’s latest issue, Fall 2026 (volume 26, issue 3), now available online. Mel…
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51 min
Edward Cutler, "This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation" (Chelsea Green…
In This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation (Chelsea Green, 2026), discover Italy’s unique ecological past and how it has shaped its present—a…
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37 min
Gastronomy as Sensory Engineering
One year after the publication of Gastronomica’s special feature on food and philosophy, Robert T. Valgenti of the Editorial Collective revisits the question of what a philosophica…
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45 min
Claudia Kreklau, "The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910" (…
Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the…
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52 min
Po-Yi Hung, "Routes of Taiwan Tea: Mobility, Borders, and Territoriality" (U Washington Press, 2026)
From misty mountain oolongs to the global boba boom, Taiwan’s teas carry far more than flavor. They embody contested borders, evolving identities, and the complexities of nationhoo…
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1 h 02
Dan Du, "This World in a Teacup: Credit, Taste, and Power in the U. S.-China Tea Trade, 1784–1911" (U Nebraska…
Popular history tells the story of how the tea boycott during the American Revolution caused a transition in American taste from tea to coffee, making the young country a coffee-dr…
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1 h 00
Sophie Chao, "Land of Famished Beings: West Papuan Theories of Hunger" (Duke UP, 2025)
In Land of Famished Beings: West Papuan Theories of Hunger (Duke UP, 2025), Sophie Chao examines how Indigenous Marind communities understand and theorize hunger in lowland West Pa…
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50 min
Matias E. Margulis, "Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security…
Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security (Stanford University Press, 2023) by Dr. Matias E. Margulis is the first book to demonstra…
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51 min
The Microbiopolitics of Novel Foods
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastro…
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33 min
Robert Lee Maril, "Hungry Oklahoma: Confronting Poverty and Food Insecurity" (U Oklahoma Press, 2026)
In Oklahoma, one out of every six residents is poor. One in five children lives in poverty and faces food insecurity. In Hungry Oklahoma: Confronting Poverty and Food Insecurity …
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44 min
Samantha Iyer, "Agrarian Superpower: Food, Development, and the Global Ascendancy of the United States" (Colum…
The United States’ superpower status is often associated with its industrial, financial, and military might. Yet its global power after the Second World War hinged in part on somet…
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1 h 04
Lily Kelting, "Against Heritage: The Reinvention of Traditional Foods" (UNC Press, 2026)
The rise of “heritage” foods—that is, the reinvention of traditional foods—has enjoyed a high profile thanks to the oft-praised efforts of chefs such as Sean Brock and René Redzepi…