New Books in Food

Marshall Poe
  • 4.8 (9)
  • Food
  • Updated Semiweekly

This podcast is a channel on the New Books Network. The New Books Network is an academic audio library dedicated to public education. In each episode you will hear scholars discuss their recently published research with another expert in their field. Discover our 150+ channels and browse our 28,000+ episodes on our website: ⁠newbooksnetwork.com⁠ Subscribe to our free weekly Substack newsletter to get informative, engaging content straight to your inbox: ⁠https://newbooksnetwork.substack.com/⁠ Follow us on Instagram and Bluesky to learn about more our latest interviews: @newbooksnetwork Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  1. Sep 4

    The Next Issue: Fall 2026 (26.3)

    In this episode, Melissa Fuster and Rosi Song of Gastronomica’s Editorial Collective introduce the journal’s latest issue, Fall 2026 (volume 26, issue 3), now available online. Melissa talks with Rosi about what goes into putting a Gastronomica issue together and the backstory of issue 26.3. Rosi shares the inspiration behind her editorial letter and the issue’s thematic focus on migration and food networks, recounting her own journey moving and living across the globe, from South Korea to Paraguay, the United States, and now the U.K. Their discussion highlights new research articles, creative nonfiction writing, and photography from the pages of the journal on topics related to trust building, food networks, provisioning, and nourishment, including a special feature on migrant foodways and culinary mobilities in Japan. Read Rosi Song’s editorial letter here for the Fall 2026 issue of Gastronomica and access the articles in this latest issue online at the University of California Press here. H. Rosi Song is a professor of Hispanic Studies at Durham University in the U.K., co-author of A Taste of Barcelona: The History of Catalan Cooking and Eating (Rowman & Littlefield, 2019), and a member of the Editorial Collective at Gastronomica. She leads a Horizon Europe project on food, culture, and recipes titled RELISH (Reframing European Gastronomy Legacy through Innovation, Sustainability, and Heritage). Melissa Fuster is an associate professor of Public Health Nutrition at Tulane University, author of Caribeños at the Table: How Migration, Health, and Race Intersect in New York City (UNC Press, 2021), and a member of Gastronomica’s Editorial Collective. Gastronomica: The Journal for Food Studies here is published by the University of California Press here. Quarterly issues are available in print and online. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  2. Sep 1

    Edward Cutler, "This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation" (Chelsea Green, 2026)

    In This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation (Chelsea Green, 2026), discover Italy’s unique ecological past and how it has shaped its present—and its future, with this riveting look at the incredibly diverse natural history and our need to preserve it. Italy is renowned for its antiquity, classical literature, philosophy, and modern-day culture, cuisine and fashion, but what has gone largely overlooked – and undocumented, even by its people – is its uniquely biodiverse landscape and wildlife. Italy has over 58,000 different species of wildlife, of which 4,777 are endemic, the highest in Europe. Italy provides a home for a third of all European flora and fauna, with a vast range of fruit and vegetable varieties: more grape varieties than France, more wheat than the US and more olives than Spain.  Edward Cutler, an art historian by trade, began to explore this history when, four years ago on his small Tuscan farm, he found a salamander that turned out to be endemic to that specific location. In understanding how Italy came together as a country, one of the youngest and still geologically active landscapes in the world, and made up of mountains, volcanoes, earthquakes, glacial lakes, desert islands, caves and forests, Ed realised that this natural history has also had an incredibly important influence on its human history, especially its food culture and low-impact agriculture. And along the way, Ed discovers that Italy once was home to pygmy elephants, giant killer hedgehogs, and vampire-toothed deer. Today we can see the relics of those ancient creatures in the flashy blue lizard of Capri, gladiator crabs under the forum in Rome, the crested porcupine, the beautiful Apennine chamois and of course the Marzipan brown bear and Italian grey wolf, not forgetting its flora, including the world’s rarest Christmas tree in Sicily. 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 analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  3. Aug 31

    Gastronomy as Sensory Engineering

    One year after the publication of Gastronomica’s special feature on food and philosophy, Robert T. Valgenti of the Editorial Collective revisits the question of what a philosophical perspective could bring to addressing food-related issues. In this episode, he talks with Gastronomica author and philosopher Sascha Benjamin Fink about human perception and how people experience the world, taking up questions at the cutting edge of science, art, and gastronomy. Sascha discusses the role of the senses and sensory manipulation in gastronomy and explains how common experiences of eating can lend real-world insights into sensory engineering. Over the course of their conversation Bob and Sascha consider different examples – such as the setting of the table, spatial design, experimental cuisine, and the use of AI in recipe development – and weigh in on what sensory engineering can also reveal about gastronomy. The article Gastronomy as Sensory Engineering, co-authored by Sascha Benjamin Fink and Brandon Ashby, appeared in the Fall 2025 issue of Gastronomica. “Gastronomy as Sensory Engineering” was one of fifteen short papers in a special section dedicated to philosophical perspectives on food issues. Access the articles in volume 25.3 of the journal here and learn more about the special section in Episode 53: Mapping Food and Philosophy of the Gastronomica podcast. Sascha Benjamin Fink works on the philosophy of mind with research interests in consciousness, sensory engineering, and new technologies, and most recently has been Director of Research at the Centre for Philosophy and AI Research (PAIR) at Friedrich-Alexander-Universität Erlangen-Nürnberg. As of August 2026, he works at the University of Cologne on sensory engineering in the DFG-AHRC Project SENSOR (DFG 527947799). Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica. Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  4. Aug 20

    Claudia Kreklau, "The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910" (Berghahn, 2026)

    Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the world forged recognizably modern eating practices between 1780 and 1910. While central Europeans merely aimed to survive long winters, experiment with translated recipes and curious ingredients from abroad, and embrace the conveniences of industrial life, their consumption habits and cooking practices created a new product landscape. Throughout this transitional era of history, individuals visibly communicated their self-understandings through food. The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910 (Berghahn, 2026) by Dr. Claudia Kreklau provides a study of central European food modernity and middle-class identity aims to provide fresh footing for discussions in our own changing global era. 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 analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts.  Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  5. Aug 19

    Po-Yi Hung, "Routes of Taiwan Tea: Mobility, Borders, and Territoriality" (U Washington Press, 2026)

    From misty mountain oolongs to the global boba boom, Taiwan’s teas carry far more than flavor. They embody contested borders, evolving identities, and the complexities of nationhood. Routes of Taiwan Tea: Mobility, Borders, and Territoriality (U Washington Press, 2026) by Dr. Po-Yi Hung traces tea varieties, processing expertise, and merchants across Taiwan and Southeast Asia to reveal how a simple leaf has become a force in global politics.Drawing on decades of fieldwork and extensive archival research, Dr. Hung delves deep into the history of Taiwan’s tea industry, from its roots in the Qing empire to its role in modern food nationalism. Hung shows how advocacy for Taiwanization—the movement to recover and celebrate the island’s unique history and culture—occurs not only within Taiwan’s food scenes but also through cross-border exchanges. Oolong cultivation in Thailand’s highlands and bubble tea’s rise in Vietnam demonstrate how tea acts as a nonhuman agent, fostering connections and unsettling conventional notions of sovereignty. Through these routes, tea becomes more than agriculture; it becomes an instrument of diplomacy, a marker of authenticity, and a symbol of cultural pride.Offering a fresh perspective on Taiwan’s geopolitical positioning, Routes of Taiwan Tea redefines how borders are imagined and lived. It is an essential contribution to food studies, political geography, and East and Southeast Asian studies, illuminating how everyday practices like drinking tea shape global relations. 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 analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  6. Aug 18

    Dan Du, "This World in a Teacup: Credit, Taste, and Power in the U. S.-China Tea Trade, 1784–1911" (U Nebraska Press, 2026)

    Popular history tells the story of how the tea boycott during the American Revolution caused a transition in American taste from tea to coffee, making the young country a coffee-drinking nation. In truth, Americans did not give up their tea so easily, and the United States grew to be the second-largest importer of tea from China. Diverging from British black tea traditions, U.S. consumers preferred green tea, cultivated a particular taste for Oolong tea, and invented the English Breakfast Tea brand to market Chinese black tea. This World in a Teacup: Credit, Taste, and Power in the U.S.-China Tea Trade, 1784–1911 (University of Nebraska Press, 2026) by Dr. Dan Du is the first book to detail the American tea trade with China after the American Revolution through the early twentieth century. Drawing on archival sources and perspectives from both sides of the Pacific, Dr. Du offers new insights to help understand fundamental developments in U.S.-China relations within a global context. This World in a Teacup shows that, rather than depending on hard-money transactions or a barter economy, a sophisticated credit system buttressed American tea purchases in China: Credit instruments such as promissory notes, bills of exchange, and checks financed the transactions between Chinese and U.S. tea merchants, crystallizing changing power dynamics in the global economy. This World in a Teacup explains how the circulation of these credit instruments challenged the conventional understanding of China’s economy as a primitive system and how the power structure of American, British, and Chinese tea trade in the credit economy reshaped American consumption patterns. 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 analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts.  Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  7. Aug 15

    Matias E. Margulis, "Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security" (Stanford UP, 2023)

    Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security (Stanford University Press, 2023) by Dr. Matias E. Margulis is the first book to demonstrate that United Nations (UN) organizations have intervened to influence the discourse, agenda, and outcomes of international trade lawmaking at the World Trade Organization (WTO). While UN organizations lack a seat at the bargaining table at the WTO, Dr. Margulis argues that these organizations have acted as "shadow negotiators" engaged in political actions intended to alter the trajectory and results of multilateral trade negotiations. He draws on analysis of one of the most contested issues in global trade politics, agricultural trade liberalization, to demonstrate interventions by four different UN organizations—the Food and Agriculture Organization (FAO), the World Food Programme (WFP), the Office of the High Commissioner for Human Rights (OHCHR), and the Special Rapporteur on the Right to Food (SRRTF). By identifying several novel intervention strategies used by UN actors to shape the rules of global trade, this book shows that UN organizations chose to intervene in trade lawmaking not out of competition with the WTO or ideological resistance to trade liberalization, but out of concerns that specific trade rules could have negative consequences for world food security—an outcome these organizations viewed as undermining their social purpose to reduce world hunger and protect the human right to food. 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 analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts.  Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

  8. Aug 15

    Sophie Chao, "Land of Famished Beings: West Papuan Theories of Hunger" (Duke UP, 2025)

    In Land of Famished Beings: West Papuan Theories of Hunger (Duke UP, 2025), Sophie Chao examines how Indigenous Marind communities understand and theorize hunger in lowland West Papua, a place where industrial plantation expansion and settler-colonial violence are radically reconfiguring ecologies, socialities, and identities. Instead of seeing hunger as an individual, biophysical state defined purely in nutritional, quantitative, or human terms, Chao investigates how hunger traverses variably situated humans, animals, plants, institutions, infrastructures, spirits, and sorcerers. When approached through the lens of Indigenous Marind philosophies, practices, and protocols, hunger reveals itself to be a multiple, more-than-human, and morally imbued modality of being—one whose effects are no less culturally crafted or contested than food and eating. In centering Indigenous feminist theories of hunger, Chao offers new ways of thinking about the relationship between the environment, food, and nourishment in an age of self-consuming capitalist growth. She also considers how Indigenous theories invite anthropologists to reimagine the ethics and politics of ethnographic writing and the responsibilities, hesitations, and compromises that shape anthropological commitments in and beyond the field. Dr Sophie Chao is Senior Lecturer in Anthropology at the University of Sydney, author of In the Shadow of the Palms: More-Than-Human Becomings in West Papua, and coeditor of The Promise of Multispecies Justice, both also published by Duke University Press. Land of Famished Beings won the 2026 ASAA Mid-Career Book Prize. Her latest book Plantations: Extraction, Extinction, Emergence (Cambridge UP, 2026), came out in June. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

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Ratings & Reviews

4.8
out of 5
9 Ratings

About

This podcast is a channel on the New Books Network. The New Books Network is an academic audio library dedicated to public education. In each episode you will hear scholars discuss their recently published research with another expert in their field. Discover our 150+ channels and browse our 28,000+ episodes on our website: ⁠newbooksnetwork.com⁠ Subscribe to our free weekly Substack newsletter to get informative, engaging content straight to your inbox: ⁠https://newbooksnetwork.substack.com/⁠ Follow us on Instagram and Bluesky to learn about more our latest interviews: @newbooksnetwork Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Information

  • Creator
    Marshall Poe
  • Years Active
    2011 - 2026
  • Episodes
    595
  • Rating
    Clean
  • Copyright
    © New Books Network
  • Show Website
    New Books in Food

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