New Books in Food

Sandie Holguín (Professor of History and Coeditor of the Journal of Women’s History, University of Oklahoma) speaks with Rebecca Ingram (Associate Professor of Spanish in the Department of Languages, Cultures, and Literatures, University of San Diego) about her book, Women’s Work: How Culinary Cultures Shaped Modern Spain (Vanderbilt University Press, 2022).Today Spain is widely known for its culinary achievements, drawing tourists from around the world to sample delights from Michelin-starred restaurants. But in the early twentieth century, visitors to Spain complained unceasingly about the poor, primitive qualities of Spanish food and its preparation. To Spanish intellectuals, this denigrated place of Spanish food within the European pantheon of “civilized” cuisines seemed misplaced, and they set about to correct this mischaracterization. It is during this period of Spain’s great imperial losses and uneven economic modernization that Ingram enters to analyze the place of culinary writing in Spain’s modernization process. Ingram dives deeply into the culinary writings of Spanish feminists like Emilia Pardo Bazán and Carmen de Burgos, and the decidedly-not-feminist polymath physician, Gregorio Marañón’, and she examines the culinary training ground for working-class women at Barcelona’s Institut de Cultura i Biblioteca Popular de la Dona. Through her deep reading of culinary paratexts, she elucidates the numerous debates around women’s labor and domesticity and its relationship to Spanish modernity. Ingram reveals "how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking." Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Palm oil is a commodity like no other. Found in half of supermarket products, from food to cosmetics to plastics, it has shaped the world in which we live.In Palm Oil: The Grease of Empire (Pluto Press, 2022), Max Haiven tells a sweeping story that touches on everything from empire to art, from war to food, and from climate change to racial capitalism. By tracing the global history of this ubiquitous elixir we see how capitalism creates surplus populations: people made dependent on capitalist wages but denied the opportunity to earn them - a proportion of humanity that is growing in our age of racialized and neo-colonial dispossession.Inspired by revolutionary writers like Eduardo Galeano, Saidiya Hartman, C.L.R. James and Rebecca Solnit, this kaleidoscopic and experimental book seeks to weave a story of the past in the present and the present in the past.Max Haiven is Canada Research Chair in Culture, Media and Social Justice at Lakehead University in Northwest Ontario and director of the Reimagining Value Action Lab (RiVAL). He writes articles for both academic and general audiences and is the author of the books Crises of Imagination, Crises of Power: Capitalism, Creativity and the Commons, The Radical Imagination: Social Movement Research in the Age of Austerity (with Alex Khasnabish) and Cultures of Financialization: Fictitious Capital in Popular Culture and Everyday Life. He is currently working on a book titled Art after Money, Money after Art: Creative Strategies Against Financialization.Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube Channel. Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

A short guidebook to understanding and discussing privilege among vegans and vegan organizations in the wake of #metoo, including how to establish accountability while honoring dignity and ways to communicate effectively.In The Vegan Matrix: Understanding and Discussing Privilege Among Vegans to Build a More Inclusive and Empowered Movement (Lantern Publishing & Media, 2020), psychologist, longtime vegan advocate, and organizational head Dr. Melanie Joy explores a serious problem in the vegan movement—unexamined privilege—and looks at the struggle to communicate effectively about this problem in a way that helps offset it. Using simple, straightforward language and a compassionate tone, Joy explains what privilege is, why it’s so important for vegans to become aware of it, and how to talk about it in a way that deepens understanding and helps transform it. In so doing, Joy unpacks some of the many privileges that must be acknowledged and addressed, and shows how more inclusivity and diversity within vegan organizations will benefit the movement as a whole. The Vegan Matrix is a call to awareness and action, empowering vegans to reach a broader audience and to help create a more compassionate and just world.Dr. Melanie Joy is a Harvard-educated psychologist, celebrated speaker, and the author of seven books, including the bestselling Why We Love Dogs, Eat Pigs, and Wear Cows; Beyond Beliefs: A Guide to Improving Relationships and Communication Among Vegans, Vegetarians, and Meat Eaters; and the forthcoming How to End Injustice Everywhere. Melanie’s work has been featured in major media outlets around the world, and she has received a number of awards, including the Ahimsa Award – previously given to the Dalai Lama and Nelson Mandela – for her work on global nonviolence. Melanie has given talks and trainings in over 50 countries, and she is also the founding president of the international NGO Beyond Carnism. You can learn more about her work at carnism.org.Kyle Johannsen is an academic philosopher who does research in animal and environmental ethics, and in political philosophy. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). You can follow him on Twitter @KyleJohannsen2. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Ukraine: Food and History (O. Braichenko, 2020) tells about the past and present of Ukrainian cuisine. It includes recipes of dishes that everyone can cook and local products, which together present Ukraine’s cultural diversity and rich heritage. Learn from the book about the culinary traditions of Ukraine which are still alive nowadays, as well cooking techniques, and ways of product preservation. The authors pay special attention to the way Ukrainian cuisine is presented whether during a diplomatic reception or a family dinner. Since table setting, and decoration also create atmosphere of the event and guests’ experience.This book is available open access here. Nataliya Shpylova-Saeed has a Ph.D. in Slavic languages and literatures (Indiana University, 2022). Her dissertation explores contested memory focusing on Ukraine and Russia. She also holds a Ph.D. in American literature (Taras Shevchenko Institute of Literature, National Academy of Sciences of Ukraine, 2007). In her dissertation on Richard Brautigan, she focuses on postmodernism in American literature. Currently, she is Visiting Assistant Professor in the Department of Russian and Eurasian program at Colgate University (Hamilton, NY). Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram.Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In Eating While Black: Food Shaming and Race in America (UNC Press, 2022), Psyche A. Williams-Forson offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity--as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature (U Toronto Press, 2021) considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of Spain.The book considers a variety of perspectives and material cultures, such as the pre-Colombian conception of chocolate, the commercial enterprise surrounding chocolate, and the darker side of chocolate's connections to witchcraft and sex. Encapsulating both historical and literary interests, Chocolate will appeal to anyone interested in the global history of chocolate. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish’s edited book Food Instagram: Identity, Influence, and Negotiation (published by the University of Illinois Press in 2022) explore the massively popular social media platform as a space for self-identification, influence, transformation, and resistance. Artists and journalists join a wide range of scholars to look at food’s connection to Instagram from vantage points as diverse as Hong Kong’s camera-centric foodie culture, the platform’s long history with feminist eateries, and the photography of Australia’s livestock producers. What emerges is a portrait of an arena where people do more than build identities and influence. Users negotiate cultural, social, and economic practices in a place that, for all its democratic potential, reinforces entrenched dynamics of power.Interdisciplinary in approach and transnational in scope, Food Instagram: Identity, Influence, and Negotiation offers general readers and experts alike new perspectives on an important social media space and its impact on a fundamental area of our lives.Rituparna Patgiri, PhD 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

Societies are often judged by how they treat their most vulnerable members: the poor and near poor. In the United States, this responsibility belongs not only to governments, but also to charities, businesses, individuals, and family members. Their combined efforts generate a social safety net. In Who Cares: The Social Safety Net in America (Oxford UP, 2022), Christopher Howard offers the first comprehensive map of the US social safety net. He chronicles how different parts of American society talk about poverty-related needs. And he shows what Americans do to provide basic levels of income, food, housing, medical care, and daily care. Although the US social safety net is extensive, major gaps remain, particularly impacting Blacks, Hispanics, and individuals who are not employed full-time. Drawing heavily upon evidence from the years right before the COVID-19 pandemic, Howard demonstrates that these problems persist even when the economy seems healthy. Who Cares concludes with an initial assessment of how the social safety net performed during the pandemic.Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Gurpinder Singh Lalli's book Schools, Space and Culinary Capital (Routledge, 2022) introduces the notion of culinary capital to investigate socialisation and school mealtime experiences in an academy school based in the UK. Drawing on interviews collated from children, teachers and staff within the school, the text sheds light on food insecurity in society and schools as being a major issue in educational policy. The book examines schools as a microcosm for society with school food space being the playground for socialisation. It shows how forms of culinary capital can be extended in the school dining hall where social space is negotiated with notions of inclusion and exclusion during mealtime. The book uses gender, class and race to understand the school dining hall as a space where culinary capital can be exchanged and learnt. Thorough research accompanied by ethnographic visuals, field notes and observations, it also explores the sensory impact of school gardens. As such the book will be of interest to students, teachers, school leaders, educators and policy makers in the fields of Education, Sociology, Social Policy and Food Studies.Rituparna Patgiri, PhD 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