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A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicag…
In this episode, I talk to Samuel Dolbee, Assistant Professor of History at Vanderbilt University. His book, Locusts of Power: Borders, Empire, and En…
In 1971, the New York Times called the Taiwanese-Chinese chef, Fu Pei-Mei, the “the Julia Child of Chinese cooking.” But, as Michelle T. King notes …
Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are…
Bananas, the most frequently consumed fresh fruit in the United States, have been linked to Miss Chiquita and Carmen Miranda, "banana republics," and …
Adam Zientek, Assistant Professor of History at UC Davis joins Jana Byars to talk about his new book, A Thirst for Wine and War: The Intoxication of F…
An anthropologist walks into a grocery store—no that’s not the start of a joke, that’s the true story of how Cathy Stanton came to be involved with Qu…
In 1974 the government of Jordan established a new ministry to oversee a nationwide scheme to buy and distribute subsidized flour and regulate bakerie…
In 2018, Janis Thiessen, Kimberley Moore, and collaborator Kent Davies refashioned a used food truck into a mobile oral history lab. Together they emb…
Britain is a nation of gardeners; the suburban garden, with its roses and privet hedges, is widely admired and copied across the world. But it is litt…
The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—f…
Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized tha…
Is alcohol a universal feature of human society? Why is it problematic in some countries and not others? How did alcohol help build the modern state? …
Forgotten Foods: Memories and Recipes from Muslim South Asia (Pan Macmillan India, 2023) is a collection of essays and recipes that highlights the com…
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…
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-t…
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 pre…
Why and how local coffee bars in Italy--those distinctively Italian social and cultural spaces--have been increasingly managed by Chinese baristas sin…
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 …
Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism (Bloomsbury, 2023) critically examines contemporary health and wellnes…