New Books In Food

The Salt Roads: How Fish Made a Culture (Birlinn, 2022) by John Goodlad is the extraordinary story of how salt fish from Shetland became one of the staple foods of Europe, powered an economic boom and inspired artists, writers and musicians. It ranges from the wild waters of the North Atlantic, the ice-filled fjords of Greenland and the remote islands of Faroe to the dining tables of London’s middle classes, the bacalao restaurants of Spain and the Jewish shtetls of Eastern Europe. As well as following the historical thread and exploring how very different cultures were drawn together by the salt fish trade, Goodlad meets those whose lives revolve around the industry in the twenty-first century and addresses today’s pressing themes of sustainability, climate change and food choices. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Ang

Egyptians often say that bread is life; most eat this staple multiple times a day, many relying on the cheap bread subsidized by the government. In Staple Security: Bread and Wheat in Egypt (Duke UP, 2022), Jessica Barnes explores the process of sourcing domestic and foreign wheat for the production of bread and its consumption across urban and rural settings. She traces the anxiety that pervades Egyptian society surrounding the possibility that the nation could run out of wheat or that people might not have enough good bread to eat, and the daily efforts to ensure that this does not happen. With rich ethnographic detail, she takes us into the worlds of cultivating wheat, trading grain, and baking, buying, and eating bread. Linking global flows of grain and a national bread subsidy program with everyday household practices, Barnes theorizes the nexus between food and security, drawing attention to staples and the lengths to which people go to secure their consistent availability and quality. Jessica Barnes is

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choic

Laura Ann Twagira, an associate professor of history, head of African Studies, and an affiliate with science in society program and feminist gender sexuality studies program at Wesleyan University, talks about her book, Embodied Engineering: Gendered Labor, Food Security, and Taste in Twentieth-Century Mali with Peoples & Things host, Lee Vinsel. Embodied Engineering examines how women in rural Mali have used technology to ensure food security through the colonial period, environmental crises, and postcolonial rule. Twagira charts how women in Mali resisted some technological changes in agriculture and kitchens while embracing others, often in the name of pursuing their own notions of how food should taste. Twagira and Vinsel also talk about the need to redefine concepts, such as engineering and technology, in different contexts, and how doing so challenges reigning paradigms, such as that the goal of technology adoption should be increasing productivity and replacing labor - two values that women in Mali rej

Food journalist Angela Hui grew up in rural Wales, as daughter to the owners of the Lucky Star Chinese takeaway. Angela grew up behind the counter, helping take orders and serve customers, while also trying to find her place in this small Welsh town. In her new memoir, Takeaway: Stories from a Childhood behind the Counter (Trapeze, 2022), she writes about the surprisingly central role the takeaway plays in rural Britain: Name me one other room where you can blow out birthday candles, watch a live drunken boxing match between two rowdy customers, enjoy a steam facial from the multiple Boxing Day hot pots bubbling away on portable gas stoves, witness a hen party aftermath where the bride-to-be is sick in the corner, host a high-stakes mahjong tournament with three tables going at once, and hold an unofficial Six Nations rugby viewing, where chips and fried rice is strewn everywhere whenever Wales score a try. Angela Hui is an award-winning journalist and editor from South Wales. Her work has been published in g

Irish vegan studies are poised for increasing relevance as climate change threatens the legitimacy and longevity of animal agriculture and widespread health problems related to animal product consumption disrupt long held nutritional ideologies. Already a top producer of greenhouse gas emissions in the European Union, Ireland has committed to expanding animal agriculture despite impending crisis. The nexus of climate change, public health, and animal welfare present a challenge to the hegemony of the Irish state and neoliberal European governance. Efforts to resist animal rights and environmentalism highlight the struggle to sustain economic structures of inequality in a society caught between a colonialist past and a globalized future.  Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony (SUNY Press, 2021) explores the vegan Irish epistemology, one that can be traced along its history of animism, agrarianism, ascendency, adaptation, and activism. From its zoomorph

Jewish Flavours of Italy: A Family Cookbook (Green Bean Books, 2022) is a culinary journey through Italy and a deep dive into family culinary heritage. With more than 100 kosher recipes, Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes, combined with stunning photography, practical tips, and clear explanations. With a delicious mix of recipes, family stories and history, Silvia offers a unique insight into centuries' old culinary traditions. Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays. Highlights include recipes such as pasta e fagioli (borlotti bean soup), family favorites such as melanzane alla parmigiana (eggplant parmigiana), as well as delicious Jewish dishes such as Carciofi alla Giudia (Jewish-style fried artichokes), challah bread, and sarde in saor (Venetian sweet and sour sardines). Silvia's extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one

In Endangered Maize: Industrial Agriculture and the Crisis of Extinction (U California Press, 2022), historian Helen Anne Curry investigates more than a hundred years of agriculture and conservation practices to understand the tasks that farmers and researchers have considered essential to maintaining crop diversity. Through the contours of efforts to preserve diversity in one of the world's most important crops, Curry reveals how those who sought to protect native, traditional, and heritage crops forged their methods around the expectation that social, political, and economic transformations would eliminate diverse communities and cultures. In this fascinating study of how cultural narratives shape science, Curry argues for new understandings of endangerment and alternative strategies to protect and preserve crop diversity. Isobel Akerman is a History PhD student at the University of Cambridge studying biodiversity and botanic gardens. Learn more about your ad choices. Visit megaphone.fm/adchoices Support ou

How do farmers struggle for land and democracy in Myanmar’s hybrid political system? How might a feminist approach to this question look like and enable novel findings? In which ways can researchers make the most of ethnographic methods to understand ordinary people’s survival strategies? And do experiences from rural Myanmar reflect the wider changing landscape of development in the Global South? In this episode, Dr. Hilary Faxon, a Marie Curie Fellow in the Department of Food and Resource Economics at the University of Copenhagen, joins Dr. Mai Van Tran, a postdoc at the Nordic Institute of Asian Studies, to discuss her upcoming book on grassroots struggles over land, based on extensive ethnographic fieldwork in Myanmar. The Nordic Asia Podcast is a collaboration sharing expertise on Asia across the Nordic region, brought to you by the Nordic Institute of Asian Studies (NIAS) based at the University of Copenhagen, along with our academic partners: the Centre for East Asian Studies at the University of Turku

In Fish, Milk, Tamarind: A Book of Egyptian Arabic Food Expressions (American University in Cairo Press, 2022), Dalal Abo El Seoud presents 100 commonly used Egyptian food expressions. Can you guess what Egyptians mean when they say that something is "a peeled banana" or that someone is "sleeping in honey" or has "turned the sea to tahini"? You may find the answers quite unexpected when you open the pages of this delightful giftbook featuring some one hundred popular food-inflected phrases and sayings used by native speakers of Egyptian Arabic. Idiomatic expressions lend color, dynamism, and humor to everyday speech, and convey complex ideas and beliefs with an economy of words that also tell us something about the culture from which they spring. Each expression in Fish, Milk, Tamarind is given in Arabic script and English transliteration followed by its literal and intended meanings, while humorous color illustrations throughout help readers visualize and remember the expressions. Learners and native speaker

Cannibalism has been used for centuries to define the lowest form of humanity, but the story isn't as straightforward as it may seem. Turns out, there may be a logic - or even a love - to eating people. Guests Emily Anderson, Curator of “Cannibalism: Myth & Reality” Bill Schutt, Author of Cannibalism: A Perfectly Natural History Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Contemporary diet culture is only the latest manifestation of a long history of religious fervor about food. Guests Isabel Foxen Duke, health coach Alan Levinovitz, Professor of Religious Studies at James Madison University Corrie Norman, Associate Director, Religious Studies at the University of Wisconsin-Madison Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Every year before the holiday of Sukkot, Jews all around the world purchase an etrog―a lemon-like fruit―to participate in the holiday ritual. In Etrog: How A Chinese Fruit Became a Jewish Symbol (Palgrave Pivot, 2018), David Z. Moster tracks the etrog from its evolutionary home in Yunnan, China, to the lands of India, Iran, and finally Israel, where it became integral to the Jewish celebration of Sukkot. Matthew Miller is a graduate of Yeshivat Yesodei HaTorah. He studied Jewish Studies and Linguistics at McGill for his BA and completed an MA in Hebrew Linguistics at Queen Mary University of London. He works with Jewish organizations in media and content distribution, such as TheHabura.com and RabbiEfremGoldberg.org. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

"Uncle Aron's compliments, which hadn't changed since the days of the Bible, didn't sound so great. One time, he told my mother that she was 'awesome like an army with flags.' Another time, he informed her that 'your nose is like the tower of Lebanon." Meet the village it took to raise Gil Hovav - colorful aunts and uncles hailing from one of the most respected lineages in the Jewish world (Hovav is the great-grandson of Eliezer Ben-Yehuda, the reviver of the Hebrew language). This book includes twenty-two funny and heart-warming stories awash with love and longing for the people who raised one skinny and cross-eyed Jerusalemite boy to love poor-man's food, to love proper Hebrew and, most importantly, to love people. Candies from Heaven (Green Bean Books, 2023) is dished up with more than twenty delicious family recipes with the seal of approval from Gil Hovav, the man who has played a major role in the remaking of Israeli cuisine and the transformation of Israel from a country of basic traditional foods into

A revolutionary new theory and call to action on animal rights, ethics, and law from the renowned philosopher Martha C. Nussbaum.  Animals are in trouble all over the world. Whether through the cruelties of the factory meat industry, poaching and game hunting, habitat destruction, or neglect of the companion animals that people purport to love, animals suffer injustice and horrors at our hands every day. The world needs an ethical awakening, a consciousness-raising movement of international proportions.  In Justice for Animals (Simon & Schuster, 2023), one of the world’s most influential philosophers and humanists Martha C. Nussbaum provides a revolutionary approach to animal rights, ethics, and law. From dolphins to crows, elephants to octopuses, Nussbaum examines the entire animal kingdom, showcasing the lives of animals with wonder, awe, and compassion to understand how we can create a world in which human beings are truly friends of animals, not exploiters or users. All animals should have a shot at flour

In Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage (Academic Studies Press, 2022), Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Garritt van Dyk talks about national identity, food, and cooking in this conversation about Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel (Amsterdam University Press, 2022) "Tell me what you eat, and I'll tell you who you are" was the challenge issued by French gastronomist Jean Brillat-Savarin. Champagne is declared a unique emblem of French sophistication and luxury, linked to the myth of its invention by Dom Pérignon. Across the Channel, a cup of sweet tea is recognized as a quintessentially English icon, simultaneously conjuring images of empire, civility, and relentless rain that demands the sustenance and comfort that only tea can provide. How did these tastes develop in the seventeenth century? Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel offers a compelling historical narrative of the relationship between food, national identity, and political economy in the early modern period. These mutually influential relati

The long and pernicious relationship between fast food restaurants and the African American community. Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through targeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces.  In White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation (U Minnesota Press, 2023), Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities. Fast food has historically been tied to the country's self-image as the land of opportunity and is marketed as one of life's simple pleasures, but a more insidious history lies at the industry's core. White Burgers, Black Cash investigates the complex trajectory of restaurant locations from a decided commitment to Whiteness to the di

Where do the spices we find in our kitchen cabinets come from? What can we learn from tracing spices and their commodities and how does their trade impact the livelihoods of ethnic minority farmers in the Sino-Vietnamese uplands? Annuska Derks and Jean-Francois Rousseau, co- editors with Sarah Turner of the book Fragrant Frontier Global Spice Entanglements in the Sino Vietnamese Uplands, joined Julia Heinle discussing their recently published NIAS Press edited volume. Fragrant Frontier demystifies the contemporary spice trade originating from the Sino-Vietnamese uplands and is available as an Open Access Book on the NIAS Press Website here. Purchase a hardcopy of the book here. & check out the visual story maps here. Annuska Derks is an associate professor and departmental co-director at the University of Zurich. She is a social anthropologist interested in social transformation processes in Southeast Asia, in particular in Vietnam, Cambodia, and Thailand. Her research focuses on migration, labor, gender, as

There is a complex relationship between climate change and food systems. Food supply chains – in particular food transportation – result in global greenhouse gas emissions, and these emissions are known to be a driving force underlying climate change. But it also works the other way. Joining Dr Natali Pearson on SSEAC Stories, Dr Arunima Malik discusses the wide-ranging impacts of climate change and extreme weather events on global regional food systems and supply chains, identifying potential cascading repercussions including job and income loss as well as a loss in nutrient availability and diet quality. About Arunima Malik: Dr Arunima Malik is an academic in the Integrated Sustainability Analysis (ISA) group at the School of Physics, and in the Discipline of Accounting, Business School of the University of Sydney. Her research focusses on big-data modelling to quantify sustainability impacts at local, national and global scales. Arunima’s research is interdisciplinary, and focuses on the appraisal of socia