New Books in Food

In his book, Rice in the Time of Sugar: The Political Economy of Food in Cuba (UNC Press, 2019), Louis A. Pérez, Jr. explores how Cuba’s dependency on the sugar economy also made the island’s population dependent on food imports like rice. Despite efforts to diversify agricultural production and produce rice domestically, U.S. rice producers consistently resisted Cuban efforts to rid them of a primary market for American rice throughout the twentieth century. Struggles over rice production and consumption, Pérez argues, were a previously ignored but important factor in explaining Batista’s inability to rule in the 1950s. The Cuban revolutionaries also promoted self-sufficiency but were unable to produce a critical food staple like rice. To this day, Cuba continues to import rice, but mostly from Asia, because of the U.S. embargo. Yet Pérez notes, however, that U.S. rice interests still stake out Cuba and wait to pour their products into the Cuban market. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

If you’re a despot, there are two people you can’t lie to, your doctor and your chef. This is one of the nuggets explained to me by Witold Szabłowski, author of How to Feed a Dictator: Saddam Hussein, Idi Amin, Enver Hoxha, Fidel Castro, and Pol Pot Through the Eyes of Their Cooks (Penguin, 2020), translated from the Polish by Antonia Lloyd-Jones.The author, a tireless journalist, used his skills at getting people to talk and his knowledge of cooking to convince those who served some of the 20th century's most infamous tyrants to open up about the men who employed them, what they ate, and what food can tell you about power. An enlightening, terrifying and deliciously informative read. Since I co-authored a book about Donald Trump, we had some things to discuss about cheeseburgers and fries as well. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In recent years, commodity chain analysis – the scholarly effort to piece together the production and consumption ends of various commodities – has really taken off. For goods ranging from cotton to coffee & tobacco to tea, scholars have brought cultivators and laborers into the same frame as factory workers, retailers, taste-makers, and consumers. At first glance, Mythri Jegathesan’s new book Tea & Solidarity: Tamil Women & Work in Postwar Sri Lanka (University of Washington Press, 2019) appears like yet another contribution to a burgeoning literature on the politics of tea’s supply chain.But the book, in fact, is so much more. Based on the author’s rich fieldwork conducted amongst Hill Country Tamil women living on tea plantations, the book uses feminist and decolonial methods to tell the long story of marginalization and struggle in a war-torn Sri Lanka. Hill Country Tamil women trace their descent from indentured coolies brought to Ceylon from southern India; as such, their stories have long been narrated largely as stories of victimization, of structural violence, landlessness, and dispossession. Challenging these conventional narratives, this book aims to recenter Tamil women’s long struggle for dignity on and off tea plantations by paying attention to the aspirations and labors with which they demand recognition for their work, make homes in the wake of dispossession, and desire better futures than those currently on offer. With clear, heartfelt prose, methodological imaginativeness, and careful attention to intersecting axes of power and distinction, this book not only makes essential contributions to the fields of anthropology and gender studies but also to scholars interested in South Asia, decoloniality, and ethical research methods.Aparna Gopalan is a Ph.D. Candidate in Social Anthropology at Harvard University studying the reproduction of inequality through development projects in rural western India. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Slavery and the University: Histories and Legacies (University of Georgia Press, 2019), edited by Leslie M. Harris, James T. Campbell, and Alfred L. Brophy, is the first edited collection of scholarly essays devoted solely to the histories and legacies of this subject on North American campuses and in their Atlantic contexts. Gathering together contributions from scholars, activists, and administrators, the volume combines two broad bodies of work: (1) historically based interdisciplinary research on the presence of slavery at higher education institutions in terms of the development of proslavery and antislavery thought and the use of slave labor; and (2) analysis on the ways in which the legacies of slavery in institutions of higher education continued in the post–Civil War era to the present day.The collection features broadly themed essays on issues of religion, economy, and the regional slave trade of the Caribbean. It also includes case studies of slavery’s influence on specific institutions, such as Princeton University, Harvard University, Oberlin College, Emory University, and the University of Alabama. Though the roots of Slavery and the University stem from a 2011 conference at Emory University, the collection extends outward to incorporate recent findings. As such, it offers a roadmap to one of the most exciting developments in the field of U.S. slavery studies and to ways of thinking about racial diversity in the history and current practices of higher education.Today I spoke with Leslie Harris about the book. Dr. Harris is a professor of history at Northwestern University. She is the coeditor, with Ira Berlin, of Slavery in New York and the coeditor, with Daina Ramey Berry, of Slavery and Freedom in Savannah (Georgia).Adam McNeil is a History PhD student at Rutgers University-New Brunswick. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Phoebe Lickwar and Roxi Thoren's book Farmscape: The Design of Productive Landscapes (Routledge, 2020) situates agriculture as a design practice, using a wide range of international case studies and analytical essays to propose lessons for contemporary landscape architects who are interested in integrating agriculture into their designs. Agricultural processes, technologies, and cycles have long shaped landscape architectural projects, from the ornamented farm of the eighteenth century, to contemporary projects that integrate agriculture and ecological restoration. The book describes the history of agriculture within landscape architecture and reveals the diversity of current design practices that use the rhythms and forms of agriculture to create productive farms that are also sites of beauty, community, ecological conservation, remediation, and pleasure. Highly illustrated in full colour, this book provides essential context, resources, and best practice examples of rural and periurban designed sites for professionals and students alike.Phoebe Lickwar is an Associate Professor in Landscape Architecture at The University of Texas at Austin. She is founding principal of Forge Landscape Architecture, an award-winning critical design practice based in Austin.Roxi Thoren is an Associate Professor of Architecture and Landscape Architecture at the University of Oregon. She studies the integration of second nature, productive landscapes, in landscape architectural design through research and design projects around agriculture, forestry, and power. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Few experiences can top sitting in a Parisian cafe and watching the world go by, a glass of something at your elbow. But if you've ever gone inside the cafe and confronted the battalion of beautiful bottles behind the bar, you may have come to the reluctant conclusion that there is a whole world of French beverages beyond wine that you may never understand.David Lebovitz to the rescue!For decades, Lebovitz has guided readers of his many books and engaging website into the world of French cuisine and Parisian life with generosity and eloquence. In his latest book, Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes (Ten Speed Press, 2020), Lebovitz takes us behind the classic zinc bar and explains what goes on there, from early morning coffee to late-night liqueurs. Drinking French unravels the mystery behind the jewel-tones of Pastis, Chartreuse, Vermouth, and Creme de Cassis, the addictive botanical notes of Lillet and Dubonnet, and the emerging craft beer scene in France.With his signature aimable storytelling, Lebovitz crisscrosses France in search of distillers, infusers, and mixologists and into the annals of France's history to ferret out the fascinating social history of aperitifs and liqueurs. And then there are the recipes: Lebovitz offers his own interpretation of mixed drinks adapted to home preparation, as well as easily-prepared snacks to accompany them. Each of the 160 recipes reminds his loyal readers that Lebovitz’s quest to create something that is more than the sum of its parts serves him—and us -- very well. A thorough read of Drinking French will not only teach you French cafe and bar etiquette, but it will also entice you to dust off your grandmother's cocktail shaker and some of those ancient bottles lurking at the back of your cupboard and mix up a potent concoction to take you from afternoon to evening in one smooth sip. There can surely be no better guide to this brave new beverage world than David Lebovitz.David Lebovitz is an American chef and writer who lives in Paris. He is the recipient of Saveur's first-ever Blog of the Decade Award in 2019. He is the author of nine books, including My Paris Kitchen, Ready for Dessert, and L'Appart. He writes about food and life on davidlebovitz.com.Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In this this interview, Carrie Tippen talks with Conor Picken and Matthew Dischinger about their edited collection, Southern Comforts: Drinking and the US South from Louisiana State University Press’s Southern Literary Studies Series.This collection of seventeen essays focuses on the mythologies and representations of alcohol production, distribution, and consumption (or rejection) in the literature and culture of the US South. Picken and Dischinger argue in the introduction that the relationship between the US South and alcohol has been overdetermined in popular imagination. The region is simultaneously known for its “dry” counties, temperance laws, and religious teetotalers as well as “hard­drinking authors, bootleggers, moonshiners, and distillers, to name but a few.” Picken and Dischinger interrogate the assumption that alcohol consumption is a community-building activity, arguing that drinking together, like eating together, often obscures underlying and persistent inequalities of race, class, and gender. Representations of Southern drinking culture tend to reify rather than resist hegemonic power structures. The collection explores and deconstructs these contradictory stereotypes through analysis of literary, historical, and pop culture representations of drink and drinking. Essays focus on a variety of texts and subjects from female blues singers, male country musicians, and Mardi Gras cocktails to the works of Flannery O’Connor, Carson McCullers, William Faulkner, and John Kennedy Toole – among many other representations in literature and film.Conor Picken is an Assistant Professor of English and the Faculty Director of the Compassio Learning Community at Bellarmine University. His teaching and research encompass 20th- and 21st-century American Literature, southern literature, modernism, and social change.Matthew Dischinger is a Lecturer at Georgia State University. Matt works at the intersections of American Studies, Southern Studies, and Postcolonial Studies. His research explores contemporary U.S. Multi-Ethnic literatures, literary melancholia, and speculative aesthetics.Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Paradox is a sophisticated kind of magic trick. A magician's purpose is to create the appearance of impossibility, to pull a rabbit from an empty hat. Yet paradox doesn't require tangibles, like rabbits or hats. Paradox works in the abstract, with words and concepts and symbols, to create the illusion of contradiction. There are no contradictions in reality, but there can appear to be. In Sleight of Mind: 75 Ingenious Paradoxes in Mathematics, Physics, and Philosophy (MIT Press, 2020), Matt Cook and a few collaborators dive deeply into more than 75 paradoxes in mathematics, physics, philosophy, and the social sciences. As each paradox is discussed and resolved, Cook helps readers discover the meaning of knowledge and the proper formation of concepts―and how reason can dispel the illusion of contradiction.The journey begins with “a most ingenious paradox” from Gilbert and Sullivan's Pirates of Penzance. Readers will then travel from Ancient Greece to cutting-edge laboratories, encounter infinity and its different sizes, and discover mathematical impossibilities inherent in elections. They will tackle conundrums in probability, induction, geometry, and game theory; perform “supertasks”; build apparent perpetual motion machines; meet twins living in different millennia; explore the strange quantum world―and much more. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Romania is a land of crossroads: of empire, of geography, and culture, shaped by centuries of rule by the Greeks, Ottomans, and Hapsburgs. The dramatically different geographic regions of Romania include flat plains and soaring mountain peaks, as well as the Danube Delta. But wherever you go in this fascinating country, you find a passion for food and a celebration of tradition. Irina Georgescu's new book, Carpathia: Food from the Heart of Romania (Interlink Books, 2020), is a marvelous exploration of Romania's rich culinary heritage, inspired by her family's recipe collection and her recollections of the family's "all hands on deck" approach to cooking and eating.Georgescu's family emerges as a critical ingredient in the delectable recipes the book serves up. From her colorful uncle who raised pigs for the annual nose-to-tail butchering each December to grandmothers who passed on regional methods, Georgescu's recipes are as redolent with memory and affection as they are with Romania's traditional flavors of paprika, aubergine, pork, and fresh herbs.Culinary history in Romania is complex. For centuries the country was part of the sprawling Muslim Ottoman empire, which left a legacy of small appetizer plates with delectable spreads and succulant grilled meat. The post-Ottoman Habsburg rule introduced recipes from Austria, Saxony, and Germany: rib-sticking slow braises, comforting noodle and potato dishes, as well as spicy charcuterie, tangy pickles, and fermented preserves as well as sweet jams and jellies.Carpathia is filled with recipes that run the gamut from simple spreads to complicated festive dishes. And for anyone with an adventurous streak looking to explore a new culture and cuisine, it offers a window into the fascinating traditions of Romania, emerging from decades of Communist rule to take its rightful place on the map of European culture and cuisine.Discover more about Irina Georgescu at her website or by following her delectable photography on Instagram.Jennifer Eremeeva is a freelance writer specializing in travel, food, lifestyle, history, and culture. She serves as the in-house travel writer for Alexander + Roberts and the food and travel columnist for The Moscow Times and is the author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Karima Moyer-Nocchi is a professor of modern languages at the University of Siena and a lecturer for the Master in Culinary Studies program at the University of Rome, Tor Vergata. Her first book, Chewing the Fat – An Oral History of Italian Food from Fascism to Dolce Vita (Medea, 2015) explored the folklore and foodways of Italy in the twentieth century through the first-hand accounts of women who lived through the twenty-year fascist regime. Moyer-Nocchi’s new book, The Eternal Table: A Cultural History of Food in Rome (Rowman & Littlefield, 2019), covers the entirety of Roman (or romanesco) food history from pre-Roman times to the present day.According to Moyer-Nocchi, the cucina romanesca is multi-layered from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. It is not a cuisine frozen in time, but a cuisine that’s as fluid and changeable as the city’s inhabitants. Indeed, human, plant, and animal migration is one of the recurring themes of this book that places food in a rich social history.“Rome enthusiasts will revel in this well-researched retrospective of a dynamic, ever-evolving city” - Publisher’s Weekly Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food