New Books in Food

We’ve all heard that a picture is worth a thousand words, but what if we don’t understand what we’re looking at? Social media has made charts, infographics, and diagrams ubiquitous―and easier to share than ever. We associate charts with science and reason; the flashy visuals are both appealing and persuasive. Pie charts, maps, bar and line graphs, and scatter plots (to name a few) can better inform us, revealing patterns and trends hidden behind the numbers we encounter in our lives. In short, good charts make us smarter―if we know how to read them.However, they can also lead us astray. Charts lie in a variety of ways―displaying incomplete or inaccurate data, suggesting misleading patterns, and concealing uncertainty―or are frequently misunderstood, such as the confusing cone of uncertainty maps shown on TV every hurricane season. To make matters worse, many of us are ill-equipped to interpret the visuals that politicians, journalists, advertisers, and even our employers present each day, enabling bad actors to easily manipulate them to promote their own agendas.In How Charts Lie: Getting Smarter about Visual Information (W. W. Norton, 2019), data visualization expert Alberto Cairo teaches us to not only spot the lies in deceptive visuals, but also to take advantage of good ones to understand complex stories. Public conversations are increasingly propelled by numbers, and to make sense of them we must be able to decode and use visual information. By examining contemporary examples ranging from election-result infographics to global GDP maps and box-office record charts, How Charts Lie demystifies an essential new literacy, one that will make us better equipped to navigate our data-driven world. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

As you may know, university presses publish a lot of good books. In fact, they publish thousands of them every year. They are different from most trade books in that most of them are what you might called "fundamental research." Their authors--dedicated researchers one and all--provide the scholarly stuff upon which many non-fiction trade books are based. So when you are reading, say, a popular history, you are often reading UP books at one remove. Of course, some UP books are also bestsellers, and they are all well written (and, I should say, thoroughly vetted thanks to the peer review system), but the greatest contribution of UPs is to provide a base of fundamental research to the public. And they do a great job of it.How do they do it? Today I talked to Kathryn Conrad, the president of the Association of University Presses, about the work of UPs, the challenges they face, and some terrific new directions they are going. We also talked about why, if you have a scholarly book in progress, you should talk to UP editors early and often. And she explains how! Listen in.Marshall Poe is the editor of the New Books Network. He can be reached at marshallpoe@gmail.com. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It’s a rich collection of history and insights into how not only past generations but we ourselves choose to live our lives and tell our history to ourselves. Along the way she has some gentle admonitions to gluten-free advocates, paleo-dieters, Michael Pollan, and those of us who have considered having “Eat Local” tattooed on our forearms. She and Al also discuss how “normal people” might begin to not only collect their family’s recipes, but “do” food history.Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The things that make people academics -- as deep fascination with some arcane subject, often bordering on obsession, and a comfort with the solitude that developing expertise requires -- do not necessarily make us good teachers. Jessamyn Neuhaus’s Geeky Pedagogy: A Guide for Intellectuals, Introverts, and Nerds Who Want to Be Effective Teachers (West Virginia University Press, 2019) helps us to identify and embrace that geekiness in us and then offers practical, step-by-step guidelines for how to turn it to effective pedagogy. It’s a sharp, slim, and entertaining volume that can make better teachers of us all.Stephen Pimpare is Senior Lecturer in the Politics & Society Program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire. He is the author of The New Victorians (New Press, 2004), A Peoples History of Poverty in America (New Press, 2008), winner of the Michael Harrington Award, and Ghettos, Tramps and Welfare Queens: Down and Out on the Silver Screen (Oxford, 2017). 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, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and eras, at turns offering advice for gaining the respect of white employers or membership in the black middle-class. The act of authorship itself is presented as a way to respect and agency, leveraging domestic knowledge into public acclaim. Implicit in each of the examples is the means for generating self-respect and self-love, as cookbooks show their readers how to participate in vibrant and storied African-American foodways.Rafia Zafar is Professor of English, African and African-American Studies, and American Culture Studies at Washington University in Saint Louis, Missouri. Rafia writes about the intersection of food, authorship, and American identities, nineteenth century Black writers, and the Harlem Renaissance. She is the faculty director of the Mellon Mays Undergraduate Fellowship program.Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new 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 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

Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans—both monastic and lay—have made meat a regular part of their diet. In Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet (Columbia University Press, 2018) of the place of vegetarianism within Tibetan religiosity, Geoffrey Barstow explores the tension between Buddhist ethics and Tibetan cultural norms to offer a novel perspective on the spiritual and social dimensions of meat eating.Sangseraima Ujeed, ACLS Robert H.N. Ho Postdoctoral Fellow in Buddhist Studies at UCSB. She read for her graduate degree at the University of Oxford. Her main research focus is the trans-national aspect of Buddhism, lineage and identity in Tibet and Mongolia in the Early Modern period, with a particular emphasis on the contributions made by ethnically Mongolian monk scholars. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. (University of North Carolina Press, 2019), by Ashanté M. Reese, examines the ways in which residents of the Deanwood neighborhood navigate the surrounding area to acquire food. Reese examines the historical processes that gave rise to the decrease of supermarkets, general stores, and other locations to purchase food thus constraining options. Residents articulated a commitment to self-reliance in meeting their culinary needs through their strategies for accessing food markets, nostalgia for and memories of the past, practice of connection and community, and belief in personal responsibility. Reese emphasizes the role of structural racism and inequality in generating the conditions of decreased food options while holding in tension residents’ insistence upon relying on their own actions to forge futures of abundance and community. Reese examines a corner store and a community garden as local sites for residents to work towards and articulate responses to their current situation. The term food desert tends to emphasize lack and emptiness, occlude agency, and sideline the historical processes that conditioned such limited food options. Black Food Geographies offers a powerful critique of the food desert by emphasizing the agency of African American people, the forces of racism and inequality, and by showing that these spaces are rich with the lives, hopes, and outlooks of the people who live there.Ashanté M. Reese is an Assistant Professor in the Department of Geography and Environmental Systems at the University of Maryland, Baltimore County.Reighan Gillam is an Assistant Professor in the Department of Anthropology at the University of Southern California. Her research focuses on race, blackness, and visual representation in Brazil. She is on Twitter @ReighanGillam. 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, Dr. Carrie Tippen talks with Jennifer Jensen Wallach about the her book Getting What We Need Ourselves: How Food has Shaped African American Life (Rowman & Littlefield, 2019). The book covers a wide chronology and geography from the continent of Africa pre-Transatlantic slave trade to lunch counter sit-ins of the Civil Rights Era to haute cuisine of Harlem in the present. Wallach’s wide-ranging history demonstrates that there is not one story of African American foodways. Instead, as Wallach writes, “The history of black food traditions can be most accurately conceptualized as a web of ongoing conversations, debates, and reinventions rather than as a single, uninterrupted line leading directly back to the African continent.” In each chapter, Wallach contextualizes and complicates key moments of the story of African American foodways to emphasize the multiplicity of meanings that food may have and the “cultural compromises” that people of color have had to make throughout American history. Wallach calls for historians and students of food culture to accept a difficult lesson: “there are often multiple plausible theories for how certain recipes and techniques were created,” and so we must be content to leave these multiple origin stories to stand side by side, resisting the temptation to simplify.Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her new 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 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

Cities are extremely complex institutions to understand and are continually changing. A central place to make sense of the complexities of a city is the food that is grown and sold in these areas.  Mark Winne, author of Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat (Island Press, 2019) and my guest for this episode, observed the way community and place is constructed in seven different cities across the United States. Winne shares there is a synergistic interaction between food and community. Food is embedded in community and history. In our interview, Winne discusses how this study was shaped from major past events in the communities where these interviews took place. There were some difficult situations Winne gained entrance to and it was only his connections that gained him access to some of this information and some of the areas.Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. He is earned a Doctor of Philosophy in Public Policy and Public Administration from Walden University and a Master of Public Administration from Iowa State University. He is currently working on a study focused on how humans are effected by embodiment of historical characters during festivals that celebrate community heritage. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union (Oxford University Press, 2018), Aaron Hale-Dorrell re-evaluates Khrushchev’s corn campaign as the cornerstone of his reformation programs. Corn was key to Khrushchev’s promises of providing everyone with the abundance required for achieving communism, which included the introduction of a varied diet rich in meat and dairy (which would be corn fed) following decades of austerity during collectivization and WWII. Khrushchev touted corn as crucial to building a society equal to the US in material abundance. Hale-Dorrell discusses Khrushchev’s plan to implement industrial farming in the collective and state farm system through increased mechanization, adoption of American techniques, a rejection of Lysenkoism, and mass mobilization of the Komsomol and other youth. But still the corn crusade failed to achieve the transformation that Khrushchev promised.Unlike other historians who have focused on Khrushchev being at fault for this failure, Hale-Dorrell examines the bureaucratic attitudes, lack of resources, and the widespread Soviet campaign mentality frustrated the implementation of Khrushchev’s policies. Regional and local officials interpreted central directives to suit their own needs. Their policies took on a life of their own and a local flavor that often resulted in policies substantially different from and less transformative than Khrushchev had intended. In some places, local and regional officials relied on outright fraud or deception to meet quotas or avoid planting corn. What emerges through all this is a portrait of the Soviet Union that is chaotic, progressive if only slowly and deeply interconnected with other countries through the exchange of trade goods and scientific knowledge, all of which flies in the face of the traditional view of the USSR as isolated, backwards and governed by top down, command style party and state bureaucracy. Listen in!Samantha Lomb is an Assistant Professor at Vyatka State University in Kirov, Russia. Her research focuses on daily life, local politics and political participation in the Stalinist 1930s. Her book, Stalin’s Constitution: Soviet Participatory Politics and the Discussion of the Draft 1936 Constitution, is now available online. Her research can be viewed here. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food