New Books in Food

For McDonald’s, the Chicken McNugget, the flagship product of further processed chicken, represented a once-in-a-generation innovation, a snack item that quickly evolved into a meal, spawned a legion of imitators, and gained a large share of the global poultry market. Yet, almost as soon as the McNugget made its North American debut, it quickly became the subject of opprobrium and ridicule, taking on a symbolic status among serious food connoisseurs as an indication of Americans’ culinary decline and a growing disconnection between diners and the origins of the food that they ate.During a time of rising beef prices and growing health concerns regarding red meats, the Chicken McNugget was received as a lighter alternative to traditional burger meals, clean and easy to consume, popular with children, and adaptable to busy “on-the-go” lifestyles of working parents. Consumers understood that they were not purchasing a premium product made from the finest cuts but selected the McNugget as a rational economic purchase that represented a new way of dining.In reassembling the rise of poultry in the United States, Nuggets of Gold: Further Processed Chicken and the Making of the American Diet (University of Georgia Press, 2024) by Dr. Patrick Dixon presents a multilayered approach, connecting the entwined stories of workers and industrialists with restauranteurs and consumers, the former geographically moored within the South, the latter diverse and nationwide. Dr. Dixon centers further processed chicken within an analysis of the U.S. food system that demonstrates that consumers did not unwittingly succumb to a “junk food” diet but made deliberate and aspirational decisions based on conceptions of leisure, lifestyle, and bodily needs.This interview was conducted by Dr. Miranda Melcher whose new 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. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Both personal and entertaining, Fungal: Foraging in the Urban Forest (Wolsak & Wynn, 2024) is the highly anticipated second book of a trilogy and shows Winnipeg author Ariel Gordon at her best: interweaving the personal with the easily-overlooked local and natural and local world around her, and passing on her contagious delight for the world at—and under—our feet.In a diverse range of essays, Gordon showcases her background in biology, taking us deep into the fungal world, exploring mushrooms both edible and not, found and foraged, and the myriad ways in which mushrooms and trees make up our ecosystem and are in fact a reflection of the way we build our own personal communities and connections.This collection of essays will resonate with anyone who’s ever thought, “can I eat that?” when seeing a mushroom, but also those with larger questions about our place in the natural world.More About Ariel Gordon:Ariel Gordon (she/her) is a Winnipeg/Treaty 1 territory-based writer, editor, and enthusiast. She is the ringleader of Writes of Spring, a National Poetry Month project with the Winnipeg International Writers Festival that appears in the Winnipeg Free Press. Gordon’s essay “Red River Mudlark” was 2nd place winner of the 2022 Kloppenberg Hybrid Grain Contest in Grain Magazine and other work appeared recently in FreeFall, Columba Poetry, Canthius, and Canadian Notes & Queries. Gordon's fourth collection of poetry, Siteseeing: Writing nature & climate across the prairies, was written in collaboration with Saskatchewan poet Brenda Schmidt and appeared in fall 2023.About Hollay Ghadery:Hollay Ghadery is an Iranian-Canadian multi-genre writer living in Ontario on Anishinaabe land. She has her MFA in Creative Writing from the University of Guelph. Fuse, her memoir of mixed-race identity and mental health, was released by Guernica Editions in 2021 and won the 2023 Canadian Bookclub Award for Nonfiction/Memoir. Her collection of poetry, Rebellion Box was released by Radiant Press in 2023, and her collection of short fiction, Widow Fantasies, was released with Gordon Hill Press in fall 2024. Her debut novel, The Unraveling of Ou, is due out with Palimpsest Press in 2026, and her children’s book, Being with the Birds, with Guernica Editions in 2027. Hollay is the host of the 105.5 FM Bookclub, as well as a co-host on HOWL on CIUT 89.5 FM. She is also a book publicist, the Regional Chair of the League of Canadian Poets and a co-chair of the League’s BIPOC committee, as well as the Poet Laureate of Scugog Township. Learn more about Hollay at www.hollayghadery.com. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Writers of the late seventeenth and early eighteenth centuries—a period of vast economic change—recognized that the global trade in alcohol and tobacco promised a brighter financial future for England, even as overindulgence at home posed serious moral pitfalls.Consuming Anxieties: Alcohol, Tobacco, and Trade in British Satire, 1660-1751 (Bucknell University Press, 2024) by Dr. Dayne Riley is an engaging and original study that explores how literary satirists represented these consumables—and related anxieties about the changing nature of Britishness—in their work. Dr. Riley traces the satirical treatment of wine, beer, ale, gin, pipe tobacco, and snuff from the beginning of Charles II’s reign, through the boom in tobacco’s popularity, to the end of the Gin Craze in libertine poems and plays, anonymous verse, ballad operas, and the satire of canonical writers such as Gay, Pope, and Swift. Focusing on social concerns about class, race, and gender, Consuming Anxieties examines how satirists championed Britain’s economic strength on the world stage while critiquing the effects of consumable luxuries on the British body and consciousness. This interview was conducted by Dr. Miranda Melcher whose new 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. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

What we eat, who we are, and the relationship between the two. Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024) is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.Steven Shapin is professor emeritus of the history of science at Harvard University. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Peoples & Things host, Lee Vinsel, talks with Joshua Brinkman, Assistant Teaching Professor of Science, Technology, and Society at North Carolina State University, about his book, American Farming Culture and the History of Technology (Routledge, 2024). The book provides a fascinating exploration about how American farmers–contrary to their image as backwards and even anti-technology–have prided and put forward images of themselves as existing on the technological cutting-edge of modernity. Brinkman examines how different ideologies of farming have developed over time in the United States and how these ideologies have shaped the adoption of and ideas around new agricultural technologies. In addition to his academic work, Brinkman is also an accomplished saxophonist and jazz musician, and you can find recordings from two of his current bands, the Fabulous Nite-Life Boogie and Les Trois Chats, online. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

A turkey is the centerpiece of countless Thanksgiving and Christmas dinners. Yet most of us know almost nothing about today’s specially bred, commercially produced birds. In this brief book, bestselling author Peter Singer tells their story—and, unfortunately, it’s not a happy one. Along the way, he also offers a brief history of the turkey and its consumption, ridicules the annual U.S. presidential “pardon” of a Thanksgiving turkey, and introduces us to “a tremendously handsome, outgoing, and intelligent turkey” named Cornelius. Above all, Singer explains how we can improve our holiday tables—for turkeys, people, and the planet—by liberating ourselves from the traditional turkey feast. In its place, he encourages us to consider trying a vegetarian alternative—or just serving the side dishes that many people already enjoy far more than turkey. Complete with some delicious recipes for turkey-free holiday feasting, Consider the Turkey (Princeton University Press, 2024) will make you reconsider what you serve for your next holiday meal—or even tomorrow’s dinner.Peter Singer is a professor of bioethics, with a background in philosophy. He works mostly in practical ethics and is best known for Animal Liberation and for his writings about global poverty. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In popular memory the repeal of US Prohibition in 1933 signaled alcohol’s decisive triumph in a decades-long culture war. But as Dr. Lisa Jacobson reveals in Intoxicating Pleasures: The Reinvention of Wine, Beer, and Whiskey after Prohibition (University of California Press, 2024), alcohol’s respectability and mass market success were neither sudden nor assured. It took a world war and a battalion of public relations experts and tastemakers to transform wine, beer, and whiskey into emblems of the American good life. Alcohol producers and their allies—a group that included scientists, trade associations, restaurateurs, home economists, cookbook authors, and New Deal planners—powered a publicity machine that linked alcohol to wartime food crusades and new ideas about the place of pleasure in modern American life.In this deeply researched and engagingly written book, Dr. Jacobson shows how the yearnings of ordinary consumers and military personnel shaped alcohol’s cultural reinvention and put intoxicating pleasures at the center of broader debates about the rights and obligations of citizens.This interview was conducted by Dr. Miranda Melcher whose new 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. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Jews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become an iconic symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. There is nothing in the Bible that suggests Jews are meant to embrace this level of pig-phobia.In Forbidden: A 3,000-Year History of Jews and the Pig (NYU Press, 2024), Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, when so-called Marranos (“Pigs”) converted to Catholicism, to Shakespeare’s writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were “eating ham for Uncle Sam;” in conversations about pig sandwiches reportedly consumed by Karl Marx; and in recent deliberations about the kosher status of Impossible Pork.All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig.Interviewee: Jordan D. Rosenblum is the Belzer Professor of Classical Judaism and Director of the Mosse/Weinstein Center for Jewish Studies at the University of Wisconsin–Madison.Host: Schneur Zalman Newfield is an Associate Professor of Sociology and Jewish Studies at Hunter College, City University of New York, and the author of Degrees of Separation: Identity Formation While Leaving Ultra-Orthodox Judaism (Temple University Press). Visit him online at ZalmanNewfield.com. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today I’m speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland’s Guinness) the pale lager dominates in popularity. This wasn’t always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer.Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

To the untrained eye there’s nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback.Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu’ is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It’s anything but bland.This interview was conducted by Dr. Miranda Melcher whose new 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. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food