New Books In Food

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

In the nineteenth century, most American farms had a small orchard or at least a few fruit-bearing trees. People grew their own apple trees or purchased apples grown within a few hundred miles of their homes. Nowadays, in contrast, Americans buy mass-produced fruit in supermarkets, and roughly 70 percent of apples come from Washington State. So how did Washington become the leading producer of America’s most popular fruit? In The Washington Apple: Orchards and the Development of Industrial Agriculture (The University of Oklahoma Press, 2022), Amanda L. Van Lanen offers a comprehensive response to this question by tracing the origins, evolution, and environmental consequences of the state’s apple industry. Washington’s success in producing apples was not a happy accident of nature, according to Van Lanen. Apples are not native to Washington, any more than potatoes are to Idaho or peaches to Georgia. In fact, Washington apple farmers were late to the game, lagging their eastern competitors. The author outlines

Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell's Barbeque (Ecco, 2023) is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire’s edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M Unive

Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health. In vitro meat production, or the process of growing meat in a lab, has the potential to reduce the severity of these problems. This proposal would change our food systems dramatically. Edibility and In Vitro Meat: Ethical Considerations (Lexington Books, 2022) explores the ethical questions that it’s important to ask every stage of this process. Rachel Robison-Greene considers arguments for and against the production of in vitro meat, as well as challenges for implementation. She argues that in vitro meat should be implemented and that we should re-think how we use the term “edible.” Rachel Robison-Greene is Assistant Professor of Philosophy at Utah State University. Her research interests are largely in meta-ethi

Breakfast Cereal: A Global History (Reaktion, 2023) by Dr. Kathryn Dolan presents the long, distinguished and surprising history of breakfast cereal. Simple, healthy and comforting, breakfast cereals are a perennially popular way to start the day around the world. They have a long, distinguished and surprising history – around 10,000 years ago, with the advent of agriculture, people began breaking their fast with porridges made from wheat, rice, corn and other grains. It was only in the second half of the nineteenth century, however, in the United States, that a series of entrepreneurs and food reformers created the breakfast cereals we recognize today: Kellogg’s Corn Flakes, Cheerios and Quaker Oats, among others. In this global, entertaining and well-illustrated account, Dr. Dolan explores the history of breakfast cereals, including many historical and modern recipes that the reader can try at home. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military int

Roman blogger and author Maria Pasquale introduces us to Rome’s incredible food through the city’s stories and its people. The Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome’s culinary traditions are honored and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers, and more – who make Rome one of the great food capitals of the world. Maria share insights into the places where Romans eat every day, from the trattoria to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria’s family and friends, The Eternal City: Recipes and Stories from Rome (Smith Street Books, 2023) is a love letter to Rome that takes you past the monuments, and into the lives of modern-day Romans. This is an invitation to their tables. Embrace la dolce vita and pull up a chair. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Le

On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating.  Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdan

We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution seems obvious: Stop eating meat. But, for many people, that stark solution is neither appealing nor practical. In Meat Me Halfway: How Changing the Way We Eat Can Improve Our Lives and Save Our Planet (Prometheus Books, 2022), author and founder of the reducetarian movement Brian Kateman puts forth a realistic and balanced goal: mindfully reduce your meat consumption. It might seem strange for a leader of the plant-based movement to say, but meat is here to stay. The question is not how to ween society off meat but how to make meat more healthy, more humane, and more sustainable. In this book, Kateman answers the question that has plagued vegans for years: why are we so resistant to changing the way we eat, and what can we do about it? Exploring our historical relationship with meat, from the domestication of animals to the early industrialization of meatpa

In this episode of High Theory, Karl Dudman tells us about the Cooperative Extension System. Formed in 1914 as an extension of the Land Grant University system in the United States, the Cooperative Extension System is an extraordinarily public model of scientific communication. There is an extension officer in every county of the US. The original goal was to transmit academic scientific knowledge on agriculture to America’s farmers, but the program’s remit has expanded over the past hundred years. And it varies widely from place to place. You might go to an extension office to test the soil of your rose bed, to find a food pantry, or attend a kids exercise class. You might also have a conversation about climate change. In the full version of our conversation, Karl discussed the National Extension Climate Initiative which aims to unite climate change education and research across the cooperative extension system and Christopher Henke’s book, Cultivating Science, Harvesting Power: Science and Industrial Agricul

For hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food are increasingly being marketed in tandem and sold as fashionable commodities to reinforce capitalist power. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored – until now. Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food (Bloomsbury, 2022) examines the relationship between food and fashion in clothing, style, and dress in all its manifestations, from the restaurant to the catwalk, to cookbooks, diet fads, slow food, fast fashion, celebrity chefs, artists, and musical performers. It traces the relationship between food and fashion back to the Middle Ages, to the rise of social refinements in manners, speech, clothing, and taste, when behaviours and appearances reflected social status and propriety and where the social display of wealth and privilege were inseparable fr

They are the things we step on without noticing and the largest organisms on Earth. They are symbols of inexplicable growth and excruciating misery. They are grouped with plants, but they behave more like animals. In their inscrutability, mushrooms are wondrous organisms. Mushroom (Bloomsbury, 2023) by Dr. Sara Rich explores the ordinary object of mushroom, one whose encounters with humans are usually limited to a couple of species prepackaged at the grocery store. This book presents these objects as the firmament for life as we know it, enablers of mystical traditions, menders of minds lost to depression. But it acknowledges, too, that this firmament only exists because of death and rot. Rummaging through philosophical, literary, medical, ecological, and anthropological texts only serves to confirm what the average forager already knows: that mushrooms are to be regarded with a reverence deserving of only the most powerful entities: those who create and destroy, and thrive on both. Dr. Sara Rich has also bee

In her debut memoir and cookbook, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. In Italy on a Plate: Travels, Memories, Menus (Vietri Publishing, 2023), she shares the beginnings of VIETRI, a lifestyle brand of Italian artisan-crafted dinnerware and home and garden accessories. The company was founded in 1983 by Lee Gravely and her daughters, Susan and Frances, after a family trip to Italy where they fell in love with the colorful handpainted Italian dinnerware of the Amalfi Coast. Introducing readers to her professional and personal journey, Italy on a Plate is Gravely’s exploration into what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely has made during her years of Italian travel have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come. Interview by Laura Goldberg,

Taste is a subjective experience. We know this because eggs pickled in human urine, cheese with live maggots living in it, fertilized and mostly-developed duck eggs, rotten shark, calf blood and cheese whiz are all delicacies somewhere. But there is a flavor that we can measure and compare objectively. Kind of. This episode was produced by Andrew Middleton and Liya Rechtman. Special thanks to our taste-testers: Brian Sexton, Daniel Siegel, Grace Gouddis, Gregory Fredle, Lois Rosson, Maiya Zwerling, Michelle Tigchelaar, Simon Brown, and Val McGraw. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Jews are ritually obligated to eat matzah during Passover. But how much matzah? Well, that depends on your views on the size of an olive.  This episode was produced by Andrew Middleton and Liya Rechtman.  Special thanks to Rabbi Natan Slifkin, founder of RationalistJudaism.com for his work on olives and biblical measurements. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

While every cultures cuisine tells a story, there are few foods that carry as much history and meaning as do those on the Passover Seder plate. Haroset: A Taste of Jewish History (Toby Press, 2019) is the first book ever written about this traditional Passover seder food. In a captivating historical journey, food historian Dr Susan Weingarten traces the development of this ancient dish through a tapestry of social, religious and cultural contexts. 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

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table: Recipes for All (Six) Seasons (Countryman Press, 2023), Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the

Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple (University of Chicago Press, 2023) by Dr. Azzan Yadin-Israel presents a journey into the mystery behind why the forbidden fruit became an apple, upending an explanation that stood for centuries. Dr. Yadin-Israel reveals that Eden’s fruit, once thought to be a fig or a grape, first appears as an apple in twelfth-century French art. He then traces this image back to its source in medieval storytelling. Though scholars often blame theologians for the apple, accounts of the Fall written in commonly spoken languages—French, German, and English—influenced a broader audience than cloistered Latin commentators. Dr. Yadin-Israel shows that, over time, the words for “fruit” in these languages narrowed until an apple in the Garden became self-evident. A wide-ranging study of early Christian thought, Renaissance art, and medieval languages, Temptation Transformed offers an eye-opening revisionist history of a central religious icon. This interv

From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle with malnutrition, Lisa Haushofer’s Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2022) brings together case studies of American and British foods developed and marketed in the century 1840-1940 as modern, scientific miracles of nutritional efficiency―of “doing more.”  Wonder Foods deepens our understanding of the dramatic transformations of science, commerce, and their relationship during that century; the effects that those changes had on how food was conceptualized and consumed; and the ways in which these foods were entangled with destructive forces including imperialism and eugenics, racism and sexism.  Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megap