New Books in Food

Where do the spices we find in our kitchen cabinets come from? What can we learn from tracing spices and their commodities and how does their trade impact the livelihoods of ethnic minority farmers in the Sino-Vietnamese uplands?Annuska Derks and Jean-Francois Rousseau, co- editors with Sarah Turner of the book Fragrant Frontier Global Spice Entanglements in the Sino Vietnamese Uplands, joined Julia Heinle discussing their recently published NIAS Press edited volume.Fragrant Frontier demystifies the contemporary spice trade originating from the Sino-Vietnamese uplands and is available as an Open Access Book on the NIAS Press Website here.Purchase a hardcopy of the book here.& check out the visual story maps here.Annuska Derks is an associate professor and departmental co-director at the University of Zurich. She is a social anthropologist interested in social transformation processes in Southeast Asia, in particular in Vietnam, Cambodia, and Thailand. Her research focuses on migration, labor, gender, as well as the social lives of things, and interrogates discourses of development and innovation.Jean-François Rousseau is an associate professor at the University of Ottawa. He is a development geographer with research focusing on the relationships between agrarian change, infrastructure development – especially hydropower dams and sand-mining – and ethnic minority livelihood diversification in Southwest China.Sarah Turner is Professor of Geography at McGill University. She is a development geographer specializing in ethnic minority livelihoods, agrarian change, and everyday resistance in upland northern Vietnam and southwest China. She also works with street vendors and other members of the mobile informal economy, as well as small-scale entrepreneurs in urban Southeast Asia. Widely published, she is also an editor of the journals Geoforum and Journal of Vietnamese Studies.The Nordic Asia Podcast is a collaboration sharing expertise on Asia across the Nordic region, brought to you by the Nordic Institute of Asian Studies (NIAS) based at the University of Copenhagen, along with our academic partners: the Centre for East Asian Studies at the University of Turku, the University of Helsinki and Asianettverket at the University of Oslo.We aim to produce timely, topical and well-edited discussions of new research and developments about Asia.About NIAS: www.nias.ku.dkTranscripts of the Nordic Asia Podcasts: http://www.nias.ku.dk/nordic-asia-podcast Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

There is a complex relationship between climate change and food systems. Food supply chains – in particular food transportation – result in global greenhouse gas emissions, and these emissions are known to be a driving force underlying climate change. But it also works the other way. Joining Dr Natali Pearson on SSEAC Stories, Dr Arunima Malik discusses the wide-ranging impacts of climate change and extreme weather events on global regional food systems and supply chains, identifying potential cascading repercussions including job and income loss as well as a loss in nutrient availability and diet quality.About Arunima Malik:Dr Arunima Malik is an academic in the Integrated Sustainability Analysis (ISA) group at the School of Physics, and in the Discipline of Accounting, Business School of the University of Sydney. Her research focusses on big-data modelling to quantify sustainability impacts at local, national and global scales. Arunima’s research is interdisciplinary, and focuses on the appraisal of social, economic and environmental impacts using input-output analysis. Arunima works with the United Nations Sustainable Development Solutions Network for quantifying spillover effects in international supply chains.For more information or to browse additional resources, visit the Sydney Southeast Asia Centre’s website: www.sydney.edu.au/sseac. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

What does Prehistory mean to us now? In Back to the Stone Age: Race and Prehistory in Contemporary Culture (McGill-Queen's UP, 2022), Ben Pitcher, a Reader in Sociology at the University of Westminster, uses cultural studies to explore both the human past and our contemporary life. The book examines how ideas of the prehistoric speak to contemporary anxieties, political projects, and even diets and food choices. Moreover, many of these versions of the past are the basis for regressive political projects that use Prehistory as part of racist and sexist agendas, agendas that need to be resisted and countered with the ideas discussed in the analysis. Engaging with a huge range of cultural and social theory, as well as examples from museums and heritage sites, archaeology, and even scientific hoaxes, the book is essential reading across the arts, humanities, and social sciences, as well as for anyone interested in understanding the society today.Dave O'Brien is Professor of Cultural and Creative Industries, at the University of Sheffield. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In 1870 several hundred settlers arrived at a patch of land at the confluence of the South Platte and Cache la Poudre Rivers in Colorado Territory. Their planned agricultural community, which they named Greeley, was centered around small landholdings, shared irrigation, and a variety of market crops. One hundred years later, Greeley was the home of the world’s largest concentrated cattle-feeding operation, with the resources of an entire region directed toward manufacturing beef. How did that transformation happen? Cattle Beet Capital: Making Industrial Agriculture in Northern Colorado (U Nebraska Press, 2022) is animated by that question.Expanding outward from Greeley to all of northern Colorado, Cattle Beet Capital shows how the beet sugar industry came to dominate the region in the early twentieth century through a reciprocal relationship with its growers that supported a healthy and sustainable agriculture while simultaneously exploiting tens of thousands of migrant laborers. Michael Weeks shows how the state provided much of the scaffolding for the industry in the form of tariffs and research that synchronized with the agendas of industry and large farmers. The transformations that led to commercial feedlots began during the 1930s as farmers replaced crop rotations and seasonal livestock operations with densely packed cattle pens, mono-cropped corn, and the products pouring out of agro-industrial labs and factories. Using the lens of the northern Colorado region, Cattle Beet Capital illuminates the historical processes that made our modern food systems.Michael Weeks is a lecturer of history at Utah Valley University.Troy A. Hallsell is the 341st Missile Wing Historian at Malmstrom AFB. MT. The ideas expressed in this podcast do not represent the 341st Missile Wing, United States Air Force, or Department of Defense. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/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