New Books in Food

Exploring the entangled relationships between food, culture and society in India, this edited collection Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives (Berghahn Books, 2025) brings together empirically grounded research across diverse regions and contexts. Organised into four sections – Food, Culture and Identity; Food, Memory and Migration; Food, Livelihood and Nutrition; and Food, Consumption and Media – it highlights the complex role food plays in shaping identity, mobility, labour and representation. Drawing from a range of disciplinary perspectives, the volume contributes to broader conversations in sociology, social anthropology, international development, geography, cultural studies and food studies, offering a textured account of contemporary foodways and their significance in everyday Indian life. Dr. Tiatemsu Longkumer, Senior Lecturer in Anthropology at Royal Thimphu College, Bhutan, researches indigenous religion and Christianity among the Nagas, Buddhism in Bhutan, and Generative AI in education. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds? (Taylor & Francis, 2025) is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity. Using both ancient written sources and archaeological evidence, this book sets the foods of the Mishnah and Palestinian Talmud in their Graeco-Roman context, and the foods of the Babylonian Talmud and the ge’onim in their Persian and Arab contexts. It explores practices of food preparation and their contribution to the ancient diet, as well as analysing the relationships between food, status and culture. The rabbinical authors of talmudic literature were more concerned with everyday food than were aristocratic Classical authors; by examining both talmudic sources and archaeological finds, this book paints a new picture of the diet, lifestyle and culture of ordinary people. Ancient Jewish Food in Its Geographical and Cultural Contexts will interest Food Historians as well as students and scholars of Jewish Studies, particularly the period of the Mishnah and Talmud, as well as those dealing with the wider social and cultural history of the Ancient Near East. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

By the end of the twentieth century, the tomato—indigenous to the Americas—had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity—and sometimes reinforced them. In Nile Nightshade: An Egyptian Culinary History of the Tomato (U California Press, 2025), Dr. Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Dr. Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Bradley Borougerdi joins Jana Byars to talk about Cannabis: A Global History (Reaktion, 2025). An international cultural history of the multifunctional plant. Cannabis explores the historical, pharmacological, and cultural significance of the controversial plant. Beginning with cannabis's origins as a food source in Southeast Asia, Borougerdi describes the global evolution of cannabis over the centuries, with a particular focus on its spread across the Atlantic and its modern renaissance in cuisine. The book also investigates the stimulant's mood-altering forms of consumption, from smoking to edibles and drinks. A richly illustrated guide, this book draws together a diverse account of international cannabis cultures in a single, captivating narrative. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today I talked to Meg Bernhard about her new book Wine (Bloomsbury, 2023). Agricultural product and cultural commodity, drink of ritual and drink of addiction, purveyor of pleasure, pain, and memory - wine has never been contained in a single glass. Drawing from science, religion, literature, and memoir, Wine meditates on the power structures bound up with making and drinking this ancient, intoxicating beverage.While wine drunk millennia ago was the humble beverage of the people, today the drink is inextricable with power, sophistication, and often wealth. Bottles sell for half a million dollars. Point systems tell us which wines are considered the best. Wine professionals give us the language to describe what we taste.This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Our insatiable appetite for creativity in the kitchen – or around the open fire – is reflected in the fascinating array of objects explored in this book. Authored by food writer Jenny Linford in consultation with curators from the British Museum, Repast: The Story of Food (Thames & Hudson in partnership with the British Museum, 2025) focuses on artefacts in the museum’s collections – from ancient clay cooking vessels to exquisite gold goblets – spanning Africa, Asia, Europe, North America, South America and Australasia, from prehistory to the present day. Arranged into thirteen broad themes such as Hunting, Alcohol, Religion, Feasting and Eating Out, with lavish plates accompanying absorbing essays on subjects including tea (the world’s most consumed drink after water), pork (the world’s most widely consumed meat), and wheat (the source of 20% of the world’s human calorie consumption), Repast conveys the extraordinary global story of food, drink and the culinary arts. This clearly structured, beautifully illustrated book will engage and delight the growing audience interested in the history of food and drink. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Chef Pyet DeSpain joins the New Books Network to discuss her new cookbook, Rooted in Fire: A Celebration of Native American and Mexican Cooking (HarperOne, 2025). Drawing from her Potawatomi and Mexican heritage, DeSpain shares recipes that connect past and present, including bison meatballs with Wojape BBQ sauce, raspberry mezcal quail, and poblano-corn tamales. Each dish reflects her effort to preserve tradition while creating something new. In this conversation, Pyet talks about growing up between two cultures and how understanding their shared roots changed her approach to food and identity. She reflects on rediscovering ancestral ingredients, the meaning of her tribe’s “keeper of the fire” role, and the importance of gratitude and ceremony in her cooking. She also speaks about the family members, chefs, friends and home cooks who inspire her to keep Native American and Mexican foodways alive, ensuring that these traditions continue to be seen, shared, and celebrated. Interview by Laura Goldberg, longtime food blogger at here. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Beloved baker and five-time James Beard Award winner Dorie Greenspan joins the New Books Network to discuss her new cookbook, Dorie’s Anytime Cakes (Harvest, 2025), a warm, inviting collection designed to slip easily into everyday life. From celebration-worthy showstoppers to simple loaves meant for sharing over coffee, Greenspan’s latest book distills decades of experience into recipes. In this conversation, Dorie talks with host Laura Goldberg about how her life between New York, Connecticut, and Paris has shaped her sensibility as both a home baker and a recipe writer. She reflects on the cultural differences she has observed in American and French kitchens, their attitudes toward time, technique, and pleasure, and how these contrasts surface in cakes like her Franco-American Banana Bread, a recipe that bridges two culinary worlds. Dorie shares the cookbooks and culinary mentors who have most influenced her craft, as well as the joy of collaborating with a design team whose work helps the book feel lively, inviting, and full of personality. The episode also explores the book’s recipe inspirations, including holiday-ready desserts like the Thanksgiving Cake with its sweet potatoes, maple, and marshmallow frosting, and the Cocoa-Swirled Pumpkin Bundt, which links late autumn to winter festivities. She also explains her chapter on Salty Cakes, a playful reimagining of what a cake can be. Recipes such as the Harissa-Lemon Loaf and the Seaweed and Furikake Muffins show how savory ingredients can transform familiar forms into something surprising, satisfying, and perfect for lunch, snacks, or aperitif hour. Interview by Laura Goldberg, longtime food blogger here. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

How did China’s Nationalists feed their armies during the long war against Japan? In her new book, Grains of Conflict: The Struggle for Food in China’s Total War, 1937-1945 (Cambridge UP, 2025), Jennifer Yip (National University of Singapore) looks at China’s military grain systems from field to frontline. Yip examines the bureaucratic processes and deeply human stories of requisitioning, transporting, and storing grain in Nationalist-held China. This forensic look at food helps readers rethink the geographies, timings and burdens of China’s war of resistance – as well as the meanings of total war itself. By uncoupling ‘total war’ from images of industrialised warfare, Grains of Conflict shows how China’s war with Japan mobilized the labor and resources of Chinese society on a total scale. In this interview, Yip explores the achievements and difficulties of Nationalist grain mobilization and discusses how the long conflict in China became a multi-sided ‘struggle for food’ – with devastating results. Grains of Conflict is highly recommended for anyone interested in modern Chinese history and the history of war in the twentieth century. Host: Mark Baker is lecturer (assistant professor) in East Asian history at the University of Manchester, UK. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Rigby’s Encyclopaedia of the Herring: Adventures with the King of Fishes (Hurst, 2025) by Graeme Rigby contains almost everything you didn’t know you needed to know about Atlantic herrings. (Pacific and Baltic varieties are in there too.) Herrings make the world bigger: with spawnings seen from space, a trillion individuals make this one of the tastiest and most abundant vertebrates on Earth. From ‘A Beginning’ to ‘Zuiderzee’, count the wars fought over herrings; don’t forget Scotland vs the Holy Roman Empire. The herring’s high-pitched farts were logged as Soviet submarines, and one herring joke featured in a Jonson play, four Shakespeare plays and the glorious, suppressed fantasia Nashes Lenten Stuffe. Herrings mock taxonomists; physically change with sea temperature and salinity; stuff predators full to bursting, then swim away. The Great Sardine Litigation? The true history of kippers? Bloaters? Reds? Chopped herring? Shuba? All this and more. Between sustainable fishery genetics, sixteenth-century Bavaria’s ‘Herrings, herrings, stinking herrings’, and Van Gogh’s ear, every entry is a story, a comic journey, an adventure. Some even come with recipes. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food