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Food
Interview with authors and scholars about books on food and the culinary arts.
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…
May 1, 2026
53 Mapping Out Food and Philosophy
This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini…
April 30, 2026
Baking and the Meaning of Life
Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the …
April 25, 2026
Get It While It's Hot
Get It While It’s Hot (LSU Press, 2026) is an innovative collection that examines an increasingly commonplace belief across the U.S. South—that some o…
April 19, 2026
Commod Bods
The term "commod bod" is used with humor and affection. It also offers a critical way to describe bodies shaped by long-term reliance on U.S. federal …
April 16, 2026
American Bacon
In American Bacon: The History of a Food Phenomenon (U Georgia Press, 2026), Dr. Mark A. Johnson asks (and answers) a seemingly simple question: How h…
April 15, 2026
The Caribbean Cookbook
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuis…
April 12, 2026
Monarchies of Extraction
In a region known for its export of oil, Monarchies of Extraction: The Gulf States in the Global Food System (Cambridge UP, 2026) explores how the Gul…
April 12, 2026
Fermenting and Foraging
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This…
April 3, 2026
52 Chiang Mai 2015
The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Fo…
March 31, 2026
Canada in the Age of Rum
Awash in a sea of rum describes the years between the 1670s and the 1830s in the colonies that would later become Canada. Millions of litres of the su…
March 30, 2026
Ashkenazi Jews and Chinese Food
For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese f…
March 30, 2026
Food Chemistry in Small Bites
Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in…
March 16, 2026
Snack
In the hierarchy of foods, snacks are deemed trivial – perhaps even childish – especially in contrast to meals, which are seen as substantial and nece…
March 7, 2026
People of the Wheat
If you’ve ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this e…
March 3, 2026
Wheat at War
The battlefields were not the only places that threatened death during World War I. As conflict raged on and supply lines tightened, the allied powers…
March 2, 2026
Boiling Point
Every other movie seems to be touted as a “tour de force”--but Philip Barantini’s 2021 look at ninety minutes in the life of a chef and everyone aroun…
February 22, 2026
Spoiled
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the populat…
February 21, 2026
Food, Justice, and Animals
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 assumptio…
February 20, 2026
Good and Bad Palm Oil
Entangled in a nexus of commerce, industry, food security, and environmental concerns, palm oil has become a prominent topic of controversy and debate…