New Books Network

J. L. Anderson, “Capitalist Pigs: Pigs, Pork, and Power in America” (West Virginia UP, 2019)
In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to... Read More
Hillary Reinsberg, “Zagat 2020 New York City Restaurants: Special 40th Anniversary Edition” (Zagat, 2019)
The red Zagat guide to restaurants was a fixture to a generation of New York diners before Google bought the brand and stopped publishing copies of the book. In time for the 40th Anniversary, new owners The Infatuation, and Editor in Chief Hillary Reinsberg released a new version and it... Read More
Maria Veri and Rita Liberti, “Gridiron Gourmet: Gender and Food at the Football Tailgate” (U Arkansas Press, 2019)
Today we are joined by Maria Veri, Associate Professor of Kinesiology at San Francisco State University, and Rita Liberti, Professor of Kinesiology at California State University, East Bay.  Together they are the authors of Gridiron Gourmet: Gender and Food at the Football Tailgate (University of Arkansas Press, 2019), one of... Read More
A. R. Ruis, “Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States” (Rutgers UP, 2017)
In this this interview, Dr. Carrie Tippen talks with A.R. Ruis about the 2017 book Eating to Learn: Learning to Eat The Origins of School Lunch in the United States – published in 2017 by Rutgers University Press. Ruis narrates the development of school lunch programs from the late 19th... Read More
Stephen Le, “100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today” (Picador, 2016)
There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole-grains are healthy, whole-grains are a disaster; eat everything in moderation; eat only certain foods–and on and on. In... Read More
Rachel Laudan, “Cuisine and Empire: Cooking in World History” (U California Press, 2015)
With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines... Read More
Rafia Zafar, “Recipes for Respect: African American Meals and Meaning” (U Georgia Press, 2019)
In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the... Read More