New Books in Food

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide.US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website. Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle with malnutrition, Lisa Haushofer’s Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2022) brings together case studies of American and British foods developed and marketed in the century 1840-1940 as modern, scientific miracles of nutritional efficiency―of “doing more.” Wonder Foods deepens our understanding of the dramatic transformations of science, commerce, and their relationship during that century; the effects that those changes had on how food was conceptualized and consumed; and the ways in which these foods were entangled with destructive forces including imperialism and eugenics, racism and sexism. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The Salt Roads: How Fish Made a Culture (Birlinn, 2022) by John Goodlad is the extraordinary story of how salt fish from Shetland became one of the staple foods of Europe, powered an economic boom and inspired artists, writers and musicians.It ranges from the wild waters of the North Atlantic, the ice-filled fjords of Greenland and the remote islands of Faroe to the dining tables of London’s middle classes, the bacalao restaurants of Spain and the Jewish shtetls of Eastern Europe.As well as following the historical thread and exploring how very different cultures were drawn together by the salt fish trade, Goodlad meets those whose lives revolve around the industry in the twenty-first century and addresses today’s pressing themes of sustainability, climate change and food choices.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

Egyptians often say that bread is life; most eat this staple multiple times a day, many relying on the cheap bread subsidized by the government. In Staple Security: Bread and Wheat in Egypt (Duke UP, 2022), Jessica Barnes explores the process of sourcing domestic and foreign wheat for the production of bread and its consumption across urban and rural settings. She traces the anxiety that pervades Egyptian society surrounding the possibility that the nation could run out of wheat or that people might not have enough good bread to eat, and the daily efforts to ensure that this does not happen. With rich ethnographic detail, she takes us into the worlds of cultivating wheat, trading grain, and baking, buying, and eating bread. Linking global flows of grain and a national bread subsidy program with everyday household practices, Barnes theorizes the nexus between food and security, drawing attention to staples and the lengths to which people go to secure their consistent availability and quality.Jessica Barnes is Associate Professor in the Department of Geography and the School of Earth, Ocean, and Environment at the University of South Carolina. She is author of Cultivating the Nile: The Everyday Politics of Water in Egypt, also published by Duke University Press, and coeditor of Climate Cultures: Anthropological Perspectives on Climate Change.Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty.Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Laura Ann Twagira, an associate professor of history, head of African Studies, and an affiliate with science in society program and feminist gender sexuality studies program at Wesleyan University, talks about her book, Embodied Engineering: Gendered Labor, Food Security, and Taste in Twentieth-Century Mali with Peoples & Things host, Lee Vinsel. Embodied Engineering examines how women in rural Mali have used technology to ensure food security through the colonial period, environmental crises, and postcolonial rule. Twagira charts how women in Mali resisted some technological changes in agriculture and kitchens while embracing others, often in the name of pursuing their own notions of how food should taste. Twagira and Vinsel also talk about the need to redefine concepts, such as engineering and technology, in different contexts, and how doing so challenges reigning paradigms, such as that the goal of technology adoption should be increasing productivity and replacing labor - two values that women in Mali rejected. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Food journalist Angela Hui grew up in rural Wales, as daughter to the owners of the Lucky Star Chinese takeaway. Angela grew up behind the counter, helping take orders and serve customers, while also trying to find her place in this small Welsh town.In her new memoir, Takeaway: Stories from a Childhood behind the Counter (Trapeze, 2022), she writes about the surprisingly central role the takeaway plays in rural Britain:Name me one other room where you can blow out birthday candles, watch a live drunken boxing match between two rowdy customers, enjoy a steam facial from the multiple Boxing Day hot pots bubbling away on portable gas stoves, witness a hen party aftermath where the bride-to-be is sick in the corner, host a high-stakes mahjong tournament with three tables going at once, and hold an unofficial Six Nations rugby viewing, where chips and fried rice is strewn everywhere whenever Wales score a try.Angela Hui is an award-winning journalist and editor from South Wales. Her work has been published in gal-dem, HuffPost, Independent, Refinery29 and Vice, among others. She lives in East London where she was formerly the Food and Drink writer at Time Out London. She runs the @chinesetakeawaysuk Instagram account documenting Chinese takeaways up and down the country and sharing the stories of unseen workers in the hospitality industry.You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of Takeaway. Follow on Twitter at @BookReviewsAsia.Nicholas Gordon is an associate editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at@nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Irish vegan studies are poised for increasing relevance as climate change threatens the legitimacy and longevity of animal agriculture and widespread health problems related to animal product consumption disrupt long held nutritional ideologies. Already a top producer of greenhouse gas emissions in the European Union, Ireland has committed to expanding animal agriculture despite impending crisis. The nexus of climate change, public health, and animal welfare present a challenge to the hegemony of the Irish state and neoliberal European governance. Efforts to resist animal rights and environmentalism highlight the struggle to sustain economic structures of inequality in a society caught between a colonialist past and a globalized future. Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony (SUNY Press, 2021) explores the vegan Irish epistemology, one that can be traced along its history of animism, agrarianism, ascendency, adaptation, and activism. From its zoomorphic pagan roots to its legacy of vegetarianism, Ireland has been more receptive to the interests of other animals than is currently acknowledged. More than a land of "meat" and potatoes, Ireland is a relevant, if overlooked, contributor to Western vegan thought.Corey Lee Wrenn is Lecturer in Sociology at the University of Kent. She is the author of several books, including A Rational Approach to Animal Rights: Extensions in Abolitionist Theory (Palgrave Macmillan, 2016) and Piecemeal Protest: Animal Rights in the Age of Nonprofits (University of Michigan Press, 2019). 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

Jewish Flavours of Italy: A Family Cookbook (Green Bean Books, 2022) is a culinary journey through Italy and a deep dive into family culinary heritage. With more than 100 kosher recipes, Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes, combined with stunning photography, practical tips, and clear explanations. With a delicious mix of recipes, family stories and history, Silvia offers a unique insight into centuries' old culinary traditions.Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays. Highlights include recipes such as pasta e fagioli (borlotti bean soup), family favorites such as melanzane alla parmigiana (eggplant parmigiana), as well as delicious Jewish dishes such as Carciofi alla Giudia (Jewish-style fried artichokes), challah bread, and sarde in saor (Venetian sweet and sour sardines).Silvia's extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind. She introduces the reader to soup, pasta, matzah, and risotto dishes, then moves on to meat, poultry, fish, and vegetable recipes. Silvia finishes with mouth-watering desserts such as orecchie di Amman (Haman's ears), Roman Jewish pizza ebraica (nut and candied fruit cakes) and sefra (aromatic semolina bake). Even the most sweet-toothed readers will be satisfied!Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven. Throughout the book, in-depth features highlight ingredients such as artichokes, zucchini flowers and eggplants. A personal touch shines through and provides a connection with the author. Silvia's enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In Endangered Maize: Industrial Agriculture and the Crisis of Extinction (U California Press, 2022), historian Helen Anne Curry investigates more than a hundred years of agriculture and conservation practices to understand the tasks that farmers and researchers have considered essential to maintaining crop diversity. Through the contours of efforts to preserve diversity in one of the world's most important crops, Curry reveals how those who sought to protect native, traditional, and heritage crops forged their methods around the expectation that social, political, and economic transformations would eliminate diverse communities and cultures. In this fascinating study of how cultural narratives shape science, Curry argues for new understandings of endangerment and alternative strategies to protect and preserve crop diversity.Isobel Akerman is a History PhD student at the University of Cambridge studying biodiversity and botanic gardens. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food