New Books In Food

The term "commod bod" is used with humor and affection. It also offers a critical way to describe bodies shaped by long-term reliance on U.S. federal commodity food programs. In Commod Bods: Embodied Heritage, Foodways, and Indigeneity (University of Arizona Press, 2026), Kasey Jernigan shares her ongoing collaborative research with Choctaw women and describes the ways that shifting patterns of participation in food and nutrition assistance programs (commodity foods) have shaped foodways; how these foodways are linked to bodies and health, particularly "obesity" and related conditions; and how foodways and bodies are intertwined with settler colonialism and experiences of structural violence, identity making, and heritage in the Choctaw Nation of Oklahoma. Organized thematically, the book moves from a critical history of obesity and health in Indian Country to narratives of Choctaw women navigating food, memory, and belonging. Chapters such as "Food and Fellowship" and "Heritage, Embodied" center personal s

In American Bacon: The History of a Food Phenomenon (U Georgia Press, 2026), Dr. Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a twenty-first-century culinary and cultural powerhouse? Starting in early modern Britain and tracing the story of bacon through the colonial era, the Civil War, the Progressive Era, modern fad diets, and the emerging craft bacon industry, Johnson provides a new perspective on some familiar American narratives. More than a story of production, marketing, and consumption, Johnson argues, this cultural history connects bacon to race, class, and gender while also illuminating major historical forces, such as migration, warfare, urbanization and suburbanization, reform movements, cultural trends, and globalization. For Dr. Johnson, bacon’s story from “most dangerous food in the supermarket” to pop culture and gastronomic phenomenon reflects the cultural values of a

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensive

In a region known for its export of oil, Monarchies of Extraction: The Gulf States in the Global Food System (Cambridge UP, 2026) explores how the Gulf states are simultaneously defined by the importation of food. Charting the economics and politics of the Gulf through an examination of its food system, Christian Henderson demonstrates how these states constitute a distinct social metabolism within the global food system. Starting with the pre-oil phase, this book examines the politics of agrarian change in the Gulf. In the contemporary period, Henderson considers the way that the Gulf states have evolved into 'inverted farms', where the import of prodigious quantities of agricultural commodities has enabled these economies to overcome their lack of arable land. As a result of this trade, states such as the UAE and Saudi Arabia have developed their own agribusiness sectors. Henderson further shows how food and consumption in the Gulf states constitute political questions of diet, sustainability, and boycott.

Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today’s innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century. This panel discussion originally took place on November 18, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica’s Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary tourism, a story set against the smoky skies of northern Thailand, Camille asks what it means to travel, to look for meaning, and to eat ethically. In conversation with Alyssa, Camille talks about how the haze shapes her story, reflects on the politics of culinary tourism, and shows how food can become a small anchor in times of crisis. “Chiang Mai 2015” was published in the Spring 2025 issue of Gastronomica (25.1) and is available online here. Camille Bégin is the author of Taste of the Nation: The New Deal Search

Awash in a sea of rum describes the years between the 1670s and the 1830s in the colonies that would later become Canada. Millions of litres of the sugar-based liquor were imported every year to supply a comparatively small population of colonists and Indigenous people. Why rum, and why so much?Rum was cheap and plentiful. Intimately connected to the West Indian slave plantation complex, rum shipped to early Canada and around the Atlantic World was part of the early modern expansion of intercontinental trade known as the first globalization. Canada in the Age of Rum (McGill-Queen's UP, 2026) by Professor Allan Greer shows what happened to the vast quantities that came to Canadian shores. Rum was especially important to workers in the early Canadian staples industries. Fishermen and fur-trade voyageurs drank rum in massive quantities, supplied on credit and at grossly inflated prices by their employers, an arrangement that served to claw back wages and ensure the profitability of enterprises that would not hav

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today’s take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don't naturally mix are forced to do so. With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet. Patricia B. O'Hara is the

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women, whose contribution has long been overshadowed, played a crucial role in establishing the dish as an American tradition from the nation’s founding through the Civil Rights Movement. The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America (Columbia UP, 2026) by Dr. Karima Moyer-Nocchi is a delectable history of macaroni and cheese, tracing an extraordinary journey of cultural exchange and social change. Karima Moyer-Nocchi reveals the religious, political, and industrial forces that shaped its evolution alongside stories of the unsung figures who cra

In the hierarchy of foods, snacks are deemed trivial – perhaps even childish – especially in contrast to meals, which are seen as substantial and necessary. The multiple aisles devoted to sweet and savory treats in supermarkets, and the availability of snacks even at places like home improvement and department stores, speak to the popularity of snacking. But the ubiquity of snacks is relatively new and not common to all countries.In Snack (Bloomsbury, 2026), part of the Object Lessons series, Dr. Eurie Dahn traces the story of snacking culture through specific snacks, including Flamin' Hot Cheetos, cheese crackers, and Choco Pies, and in the contexts of ethnicity, popular culture, diet culture, and even parenting. Snack is an idiosyncratic cultural history that offers surprisingly filling food for thought. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative ana

If you’ve ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there. In the national imaginary, America’s amber fields of grain lie in the country’s center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and ba

The battlefields were not the only places that threatened death during World War I. As conflict raged on and supply lines tightened, the allied powers of France, Britain, and Italy faced a fundamental problem: keeping their soldier and civilian populations safe from starvation. Wheat at War: Allied Economic Cooperation in the Great War (Oxford UP, 2025) describes how, faced with this immense challenge, the Allies devised a multilateral institution--the Wheat Executive--to do what no state could do alone. Rosella Cappella Zielinski and Paul Poast examine the difficult considerations made by the allied powers when ceding authority to an international body that would make decisions for them. Beyond successfully managing wheat shipping and distribution, they argue, the Wheat Executive proved to have significant influence in the evolving landscape of interstate cooperation. As a case study, the Wheat Executive improves our understanding of international institutional design, the importance of commodities during w

Every other movie seems to be touted as a “tour de force”--but Philip Barantini’s 2021 look at ninety minutes in the life of a chef and everyone around him really earns that praise. The entire film was shot in one take, not to be “original,” but because doing so reflects the tension and stress of the whole enterprise: a restaurant, like a film, is a complicated ecosystem in which personalities, hang-ups, failures, and backstories collide. Join us for a conversation about how the restaurant is, like so many of our jobs, a petri dish in which radically different people are placed and forced to coexist. Sometimes, things get ugly. Incredible bumper music by John Deley. Adam Reiner’s The New Rules of Dining Out explains how restaurants work and complements the film like a Cabernet Sauvignon does a steak. You can also see Adam Reiner being interviewed about his book and favorite restaurant-based films here on Pages and Frames. Please subscribe to the show and consider leaving us a rating or review. You can find

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals. If so, then maybe non-vegan food systems would be preferable to vegan food systems, if they could respect animal rights. Could they? The author provides a rigorous analysis of the ethics of farming invertebrates, producing plant-based meats, developing cultivated animal products, and co-working with animals on genuinely humane farms, arguing that these possibilities offer the chance for a food system that is non-vegan, but nonetheless respects animals

Entangled in a nexus of commerce, industry, food security, and environmental concerns, palm oil has become a prominent topic of controversy and debate. In this episode, Dr. Ayu Pratiwi illuminates the complicated reality behind the controversy by introducing the University of Turku research project "Good and Bad Palm Oil: Food Security, Paradigm Shift and Stakeholder Negotiations in Indonesia and the EU." What is good and what is bad about palm oil, and what is the recent paradigm shift in its status between Southeast Asia and Europe? Dr. Ayu Pratiwi is a Docent in economic geography at the Department of Marketing and International Business and Senior Researcher at the Department of Biodiversity Sciences at the University of Turku. Ari-Joonas Pitkänen is a Doctoral Researcher at the Centre for East Asian Studies, University of Turku. The Nordic Asia Podcast is a collaboration sharing expertise on Asia across the Nordic region, brought to you by the following academic partners: Asia Centre, University of Ta

Food justice activists have worked to increase access to healthy food in low-income communities of color across the United States. Yet despite their best intentions, they often perpetuate food access inequalities and racial stereotypes. Hanna Garth shows how the movement has been affected by misconceptions and assumptions about residents, as well as by unclear definitions of justice and what it means to be healthy. Focusing on broad structures and microlevel processes, Garth reveals how power dynamics shape social justice movements in particular ways.Drawing on twelve years of ethnographic research, Garth examines what motivates people from more affluent, majority-white areas of the city to intervene in South Central Los Angeles. She argues that the concepts of "food justice" and "healthy food" operate as racially coded language, reinforcing the idea that health problems in low-income Black and Brown communities can be solved through individual behavior rather than structural change. Food Justice Undone: Less

In this episode, we speak with Assistant Professor of Environmental Humanities at the University of Copenhagen, Katy Overstreet. Katy is coordinator for the Landscapes, Senses, and Ecological Research Cluster as well as a core-member of the Centre for Sustainable Futures – both located at the University of Copenhagen. Katy’s core fields of research include multispecies ethnography, environmental anthropology, feminist STS, and agrarian political economy, and she has written on themes such as farm animal welfare, foodways, bioindustrialisation, technoscience, trans-species sensory worlds, and care. Her main ethnographic fieldsites include the midwestern dairy worlds of the United States, and various sites in Denmark including pig farms, an insect farm, and a former brown coal mine. Across these sites, Katy has worked with a lot of different co-species social formations and technoscientifically modulated ways of living and dying in agriculture, and in today’s episode, she will speak to some of these, focusing

What seems mundane today—walking into a supermarket, picking up goods, and paying at a checkout—was once a radical experiment. In our latest New Books Network episode, I speak with Andrew Godley about The Making of the Modern Supermarkett: Self-Service Adoption in British Food Retailing, 1950-1975 (Oxford UP, 2025), co-authored with Bridget Salmon, former archivist at J. Sainsbury plc. This is a book about far more than shopping. It is a history of technology, management, urban planning, consumer behaviour, and how everyday routines were quietly transformed in post-war Britain. Drawing on rare corporate archives, Godley and Salmon reveal how supermarkets were not inevitable but carefully designed organisations shaped by strategic choices, technological constraints, and shifting consumer expectations. In the conversation, we explore how self-service reshaped labour and productivity, why Sainsbury’s distinctive commitment to fresh meat helped define the one-stop supermarket, and how planning initiatives such

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book’s title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular cultu