New Books in Food Marshall Poe

Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the words “my daughter” give Stella pause. Celia lived life to the fullest, reinventing herself and discarding anything that no longer pleased her, including Stella’s father, whom Celia refused even to name. And when Stella rebelled by becoming the exact opposite of her mother—disciplined, buttoned-down, reliant on schedules to guarantee safety—Celia did her best to push her daughter out of that comfort zone before distancing herself from Stella as well. So the bequest in Celia’s will is no accident: Stella inherits $8,000, a ticket to Paris, and instructions to spend all the money before returning home.
Stella resists until her employer forces her to take a leave of absence. Even then, Stella spends weeks in Paris scheduling every meal and sightseeing tour—until a strange shopkeeper intent on selling a beautiful dress designed by Yves St. Laurent sends Stella on a journey that will expose her to a lost nineteenth-century painting, the artist who created it, her own past, and the sensory experiences that she has denied herself for so long.
Captivating and beautifully written, The Paris Novel (Random House, 2024) contrasts the eternal story of a young woman finding herself with a historical mystery involving a nineteenth-century artists’ model whose own quest to chart a new course for her life challenged the conventions of her time.
Ruth Reichl—author of numerous books about food, former restaurant critic for the Los Angeles Times and the New York Times, and editor in chief of Gourmet Magazine from 1999 to 2009—has also written two novels: Delicious! (2014) and The Paris Novel (2024).
C. P. Lesley is the author of two historical fiction series set during the childhood of Ivan the Terrible and four other novels. Her latest book—The Merchant’s Tale, cowritten with P.K. Adams—appeared in November 2023.
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With his new book Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island (SUNY Press, 2024), Richard Olsen-Harbich, Long Island's longest-tenured winemaker, weighs in on what makes the North Fork so unique for fine wine production. He shares his journey through the intricate art of winemaking – a tale of dedication, passion, and the remarkable bond between the sun-soaked earth, the sea-kissed vines, and the creation of exceptional wines. He artfully delves into the rich history, distinct terroir, and the stories behind some of the region's most celebrated vintages.
Talking to New Books Network, Olsen-Harbich discusses the book, delving into the environmental elements that make the North Fork an idyllic location for great winemaking. He provides expert insights into the impact of climate change, the natural wine trend, and the genetically modified plant debate. In addition, he offers his views on restaurant wine programs, books for aspiring winemakers, and the best wineries to visit in the region.
Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.
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For every lover of food culture, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli, 2023) by Victoria Flexner and Jay Reifel presents scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.
In ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.
Readers learn to orchestrate feasts from Apicus, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the “classics” from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience.

This interview was conducted by Dr. Miranda Melcher whose forthcoming 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.
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Why and how local coffee bars in Italy--those distinctively Italian social and cultural spaces--have been increasingly managed by Chinese baristas since the Great Recession of 2008?
Italians regard espresso as a quintessentially Italian cultural product--so much so that Italy has applied to add Italian espresso to UNESCO's official list of intangible heritages of humanity. The coffee bar is a cornerstone of Italian urban life, with city residents sipping espresso at more than 100,000 of these local businesses throughout the country. And yet, despite its nationalist bona fides, espresso in Italy is increasingly prepared by Chinese baristas in Chinese-managed coffee bars. In Chinese Espresso: Contested Race and Convivial Space in Contemporary Italy (Princeton UP, 2024), Grazia Ting Deng explores the paradox of "Chinese espresso"--the fact that this most distinctive Italian social and cultural tradition is being preserved by Chinese immigrants and their racially diverse clientele.
Deng investigates the conditions, mechanisms, and implications of the rapid spread of Chinese-owned coffee bars in Italy since the Great Recession of 2008. Drawing on her extensive ethnographic research in Bologna, Deng describes an immigrant group that relies on reciprocal and flexible family labor to make coffee, deploying local knowledge gleaned from longtime residents who have come, sometimes resentfully, to regard this arrangement as a new normal. The existence of Chinese espresso represents new features of postmodern and postcolonial urban life in a pluralistic society where immigrants assume traditional roles even as they are regarded as racial others. The story of Chinese baristas and their patrons, Deng argues, transcends the dominant Eurocentric narrative of immigrant-host relations, complicating our understanding of cultural dynamics and racial formation within the shifting demographic realities of the Global North.
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The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table (Flatiron Books, 2023) is a cookbook celebrating the versatility of this grain. Its recipes are rooted in many cultures from around the globe, including Asia, Europe, Africa, and the Americas. Award-winning author Chef JJ Johnson, along with Danica Novgorodoff, produces rice recipes for every meal and event. The Simple Art of Rice also provides valuable information on fool-proof methods and rice cooking that will help every person master the art of rice cooking.
Dr. N’Kosi Oates is a curator and assistant professor. He earned his Ph.D. in Africana Studies at Brown University. Find him on Twitter at DrNKosiOates.
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Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism (Bloomsbury, 2023) critically examines contemporary health and wellness culture through the lens of personalization, genetification and functional foods. These developments have had a significant impact on the intersecting categories of gender, race, and class in light of the increasing adoption of digital health and surveillance technologies like MyFitnessPal, Lifesum, HealthyifyMe, and Fooducate. These three vectors of identity, when analysed in relation to food, diet, health, and technology, reveal significant new ways in which inequality, hierarchy, and injustice become manifest.
In the book, Tina Sikka argues that the corporate-led trends associated with health apps, genetic testing, superfoods, and functional foods have produced a kind of dietary-genomic-functional food industrial complex. She makes the positive case for a prosocial, food secure, and biodiverse health and food culture that is rooted in community action, supported by strong public provisioning of health care, and grounded in principles of food justice and sovereignty.
Rituparna Patgiri has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter.
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