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Food
Interview with authors and scholars about books on food and the culinary arts.
July 30, 2026
Hungry Oklahoma
In Oklahoma, one out of every six residents is poor. One in five children lives in poverty and faces food insecurity. In Hungry Oklahoma: Confronting …
July 25, 2026
Agrarian Superpower
The United States’ superpower status is often associated with its industrial, financial, and military might. Yet its global power after the Second Wor…
July 24, 2026
Feeding the World as If People Mattered
Backyard gardens flush with cucumbers, tomatoes, and peppers where bees buzz and chickens scratch. Beyond, a forest filled with blackberries and jewel…
July 24, 2026
Against Heritage
The rise of “heritage” foods—that is, the reinvention of traditional foods—has enjoyed a high profile thanks to the oft-praised efforts of chefs such …
July 21, 2026
Fearless, Sleepless, Deathless
In Fearless, Sleepless, Deathless: What Fungi Taught Me about Nourishment, Poison, Ecology, Hidden Histories, Zombies, and Black Survival (University …
July 18, 2026
The Barberini Butchers
In 1644 four norcini or pork butchers were accused of killing not pigs, but seven of their fellow citizens, stripping the meat from the bones, the…
July 17, 2026
San Francisco Seafood
For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain comp…
July 15, 2026
Recipes for the Melting Pot
In 1901, Lizzie Black Kander put together a cookbook based on the classes she taught at the Milwaukee Jewish Mission. “I was trying to teach a g…
July 8, 2026
Cookstove Chronicles
Stove improvers have been designing and promoting “clean” or “efficient” biomass cookstoves in India since the 1940s and have been frustrated to …
July 3, 2026
54 Making Microbes Explicit
This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender…
July 1, 2026
Insatiable Appetites
In Insatiable Appetites: Eating Out in Georgian London (Bodleian Library, 2026) by Dr. Peter Ross, step into the kitchens, streets and chop houses…
June 29, 2026
Kindness & Salt
When Brooklyn restaurateurs Doug Crowell and Ryan Angulo opened Buttermilk Channel in Carroll Gardens in 2008, they created more than a restaurant—the…
June 6, 2026
Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969
Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969 (UCL Press, 2026) is a global history project that examines the diffusi…
June 1, 2026
Picky
Are children naturally picky? It sure seems that way. Yet, amazingly, pickiness used to be almost nonexistent. Well into the 20th century, Americans s…
May 31, 2026
Food Porn
Is food porn a vibrant and democratic new expression of modern food culture or a superficial addition to an image-saturated world? Tracing its o…
May 29, 2026
Nourishing Networks
For much of the Crescent City's history, days began with the cries of roaming street vendors and the percussive thwack of butchers' meat cleavers echo…
May 19, 2026
Tiny Gardens Everywhere
Kate Brown, Distinguished Professor in the History of Science at MIT joins Michael Stauch to discuss her new book Tiny Gardens Everywhere: The Past, P…
May 19, 2026
Shakespeare in the Kitchen
Audiences and scholars alike have long remarked that Shakespeare’s poems and plays record the pleasures and perils of the table. Shakespeare in the Ki…
May 12, 2026
Little Perfections
Despite the implications of its subtitle, this is not a travel guide to Singapore, although readers run the risk of becoming tempted to venture there.…
May 2, 2026
Waves Lost at Sea
Waves Lost at Sea (Spector Books, 2026) traces the evolving practice of Cooking Sections, whose work spans visual arts, architecture, and ecology. Sin…