New Books in Food

We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution seems obvious: Stop eating meat.But, for many people, that stark solution is neither appealing nor practical. In Meat Me Halfway: How Changing the Way We Eat Can Improve Our Lives and Save Our Planet (Prometheus Books, 2022), author and founder of the reducetarian movement Brian Kateman puts forth a realistic and balanced goal: mindfully reduce your meat consumption. It might seem strange for a leader of the plant-based movement to say, but meat is here to stay. The question is not how to ween society off meat but how to make meat more healthy, more humane, and more sustainable. In this book, Kateman answers the question that has plagued vegans for years: why are we so resistant to changing the way we eat, and what can we do about it?Exploring our historical relationship with meat, from the domestication of animals to the early industrialization of meatpacking, to the advent of the one-stop grocery store, the science of taste, and the laws that impact our access to food, Meat Me Halfway reveals how humans have evolved as meat eaters. Featuring interviews with pioneers in the science of meat alternatives, investigations into new types of farming designed to lessen environmental impact, and innovations in ethical and sustainable agriculture, this down-to-earth book shows that we all can change the way we create and consume food.Brian Kateman is an award-winning author and freelance journalist. His op-eds have appeared in dozens of media outlets, including The Atlantic, The Los Angeles Times, The San Francisco Chronicle, The Washington Post, Vox, Salon, TechCrunch, The Independent, Fortune and The New York Daily News. He is also a regular contributor to Fast Company, Forbes, and Entrepreneur. He lives in New Jersey with his wife, Isabel, and rescue dogs, Tobey and Cooper.Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In this episode of High Theory, Karl Dudman tells us about the Cooperative Extension System.Formed in 1914 as an extension of the Land Grant University system in the United States, the Cooperative Extension System is an extraordinarily public model of scientific communication. There is an extension officer in every county of the US. The original goal was to transmit academic scientific knowledge on agriculture to America’s farmers, but the program’s remit has expanded over the past hundred years. And it varies widely from place to place. You might go to an extension office to test the soil of your rose bed, to find a food pantry, or attend a kids exercise class. You might also have a conversation about climate change.In the full version of our conversation, Karl discussed the National Extension Climate Initiative which aims to unite climate change education and research across the cooperative extension system and Christopher Henke’s book, Cultivating Science, Harvesting Power: Science and Industrial Agriculture in California (MIT Press, 2008).Karl Dudman is doctoral candidate at the University of Oxford’s Institute for Science, Innovation and Society and a fellow at the Harvard Kennedy School’s Program on Science Technology and Society. He does qualitative research on climate science in the US. His ongoing fieldwork, hosted by the North Carolina State Climate Office, examines how actors within climate science, coastal management and local politics navigate accelerating sea level rise in the context of widespread ambivalence towards the mainstream climate change narrative. Karl is also a photographer, and through his work explores the politics of competing cultural relationships with landscapes, and their subsequent representation.This week’s image is a photograph of two men in a field of tall grass taken November 11, 2008 by Dennis Pennington, Bioenergy Educator, Michigan State University Extension. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

For hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food are increasingly being marketed in tandem and sold as fashionable commodities to reinforce capitalist power. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored – until now.Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food (Bloomsbury, 2022) examines the relationship between food and fashion in clothing, style, and dress in all its manifestations, from the restaurant to the catwalk, to cookbooks, diet fads, slow food, fast fashion, celebrity chefs, artists, and musical performers. It traces the relationship between food and fashion back to the Middle Ages, to the rise of social refinements in manners, speech, clothing, and taste, when behaviours and appearances reflected social status and propriety and where the social display of wealth and privilege were inseparable from food and clothing. Nowadays, designer eateries such as Pasticceria Prada and Armani Ristorante and the display of food on fashion catwalks are the precursors of the restaurants of pre-Revolutionary France and the spectacles of world fairs and exhibitions.This much-needed book offers a substantive and incisive discussion for all those interested in the complex interrelationship between food and fashion – scholars, students, and general readers alike.Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

They are the things we step on without noticing and the largest organisms on Earth. They are symbols of inexplicable growth and excruciating misery. They are grouped with plants, but they behave more like animals. In their inscrutability, mushrooms are wondrous organisms.Mushroom (Bloomsbury, 2023) by Dr. Sara Rich explores the ordinary object of mushroom, one whose encounters with humans are usually limited to a couple of species prepackaged at the grocery store. This book presents these objects as the firmament for life as we know it, enablers of mystical traditions, menders of minds lost to depression. But it acknowledges, too, that this firmament only exists because of death and rot.Rummaging through philosophical, literary, medical, ecological, and anthropological texts only serves to confirm what the average forager already knows: that mushrooms are to be regarded with a reverence deserving of only the most powerful entities: those who create and destroy, and thrive on both.Dr. Sara Rich has also been interviewed on the New Books Network about her previous book Shipwreck Hauntography, see that episode here.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

In her debut memoir and cookbook, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI.In Italy on a Plate: Travels, Memories, Menus (Vietri Publishing, 2023), she shares the beginnings of VIETRI, a lifestyle brand of Italian artisan-crafted dinnerware and home and garden accessories. The company was founded in 1983 by Lee Gravely and her daughters, Susan and Frances, after a family trip to Italy where they fell in love with the colorful handpainted Italian dinnerware of the Amalfi Coast.Introducing readers to her professional and personal journey, Italy on a Plate is Gravely’s exploration into what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely has made during her years of Italian travel have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come.Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Taste is a subjective experience. We know this because eggs pickled in human urine, cheese with live maggots living in it, fertilized and mostly-developed duck eggs, rotten shark, calf blood and cheese whiz are all delicacies somewhere. But there is a flavor that we can measure and compare objectively. Kind of.This episode was produced by Andrew Middleton and Liya Rechtman.Special thanks to our taste-testers: Brian Sexton, Daniel Siegel, Grace Gouddis, Gregory Fredle, Lois Rosson, Maiya Zwerling, Michelle Tigchelaar, Simon Brown, and Val McGraw. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Jews are ritually obligated to eat matzah during Passover. But how much matzah? Well, that depends on your views on the size of an olive. This episode was produced by Andrew Middleton and Liya Rechtman. Special thanks to Rabbi Natan Slifkin, founder of RationalistJudaism.com for his work on olives and biblical measurements. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

While every cultures cuisine tells a story, there are few foods that carry as much history and meaning as do those on the Passover Seder plate. Haroset: A Taste of Jewish History (Toby Press, 2019) is the first book ever written about this traditional Passover seder food. In a captivating historical journey, food historian Dr Susan Weingarten traces the development of this ancient dish through a tapestry of social, religious and cultural contexts.Matthew Miller is a graduate of Yeshivat Yesodei HaTorah. He studied Jewish Studies and Linguistics at McGill for his BA and completed an MA in Hebrew Linguistics at Queen Mary University of London. He works with Jewish organizations in media and content distribution, such as TheHabura.com and RabbiEfremGoldberg.org. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado.When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter.In My Vermont Table: Recipes for All (Six) Seasons (Countryman Press, 2023), Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple (University of Chicago Press, 2023) by Dr. Azzan Yadin-Israel presents a journey into the mystery behind why the forbidden fruit became an apple, upending an explanation that stood for centuries.Dr. Yadin-Israel reveals that Eden’s fruit, once thought to be a fig or a grape, first appears as an apple in twelfth-century French art. He then traces this image back to its source in medieval storytelling. Though scholars often blame theologians for the apple, accounts of the Fall written in commonly spoken languages—French, German, and English—influenced a broader audience than cloistered Latin commentators. Dr. Yadin-Israel shows that, over time, the words for “fruit” in these languages narrowed until an apple in the Garden became self-evident. A wide-ranging study of early Christian thought, Renaissance art, and medieval languages, Temptation Transformed offers an eye-opening revisionist history of a central religious icon.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