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Hosted by Unknown Host · 🇺🇸 US · EN · 594 episodes
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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
Unknown Host hosts New Books in Food, a arts show with 594 episodes published.
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 world forged recognizably modern eating
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 nationhood. Routes of Taiwan Tea: Mobility,
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-drinking nation. In truth, Americans did n
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 Papua, a place where indus
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 demonstrate that United Nations (UN) organization
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 Gastronomica hosts Lukáš Senft, Tere
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 (U Oklahoma Press, 2026), nati
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 something often seen as backward: agriculture
Backyard gardens flush with cucumbers, tomatoes, and peppers where bees buzz and chickens scratch. Beyond, a forest filled with blackberries and jewelweed. Inspired by childhood memories of his grandmother’s overflowing
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. But Lily Kelting observes the populari
In Fearless, Sleepless, Deathless: What Fungi Taught Me about Nourishment, Poison, Ecology, Hidden Histories, Zombies, and Black Survival (University of North Carolina Press, 2026), naturalist, forager, and educator
In 1644 four norcini or pork butchers were accused of killing not pigs, but seven of their fellow citizens, stripping the meat from the bones, then combining it with pig to make sausages, which were then sold to Romans f
For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers inte
In 1901, Lizzie Black Kander put together a cookbook based on the classes she taught at the Milwaukee Jewish Mission. “I was trying to teach a group of young foreign girls in a crowded neighborhood how to cook simple and
Stove improvers have been designing and promoting “clean” or “efficient” biomass cookstoves in India since the 1940s and have been frustrated to find their carefully engineered stoves abandoned in trash heaps or repurpos
This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section
In Insatiable Appetites: Eating Out in Georgian London (Bodleian Library, 2026) by Dr. Peter Ross, step into the kitchens, streets and chop houses of Georgian London—one day, one city, countless appetites. From dawn unti
Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969 (UCL Press, 2026) is a global history project that examines the diffusion of scientific and environmental discourses from India to Britain and
Are children naturally picky? It sure seems that way. Yet, amazingly, pickiness used to be almost nonexistent. Well into the 20th century, Americans saw children as joyful omnivores who were naturally curious and eager t
Is food porn a vibrant and democratic new expression of modern food culture or a superficial addition to an image-saturated world? Tracing its origins from the 1970s to today, this timely book examines the evolution of f
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New Books in Food is hosted by Unknown Host. The show is categorised under Arts (history) and has published 594 episodes.
New Books in Food has published 594 episodes.
New Books in Food regularly covers Arts, History. It sits in the Arts category, with a history focus.
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