New Books Network

New Books in Food
Stéphane Henaut and Jeni Mitchell, “A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment” (The New Press, 2018)
Stéphane Henaut and Jeni Mitchell
A Bite-Sized History of France
Gastronomic Tales of Revolution, War, and Enlightenment
The New Press, 2018

New Books in Arts & LettersNew Books in European StudiesNew Books in FoodNew Books in French StudiesNew Books in HistoryNew Books in Peoples & PlacesNew Books in Politics & Society March 25, 2019 Beth Mauldin

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of... Read More
Alex Colas et al., “Food, Politics, and Society: Social Theory and the Modern Food System” (U California Press, 2018)
Alejandro Colas, Jason Edwards, Jane Levi, and Sami Zubaida
Food, Politics, and Society
Social Theory and the Modern Food System
University of California Press, 2018

New Books in AnthropologyNew Books in Arts & LettersNew Books in FoodNew Books in HistoryNew Books in Politics & SocietyNew Books in SociologyNew Books Network March 20, 2019 Michael O. Johnston

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of... Read More
Jodi Campbell, “At the First Table: Food and Social Identity in Early Modern Spain” (U Nebraska Press, 2017)
Jodi Campbell
At the First Table
Food and Social Identity in Early Modern Spain
University of Nebraska Press, 2017

New Books in Arts & LettersNew Books in European StudiesNew Books in FoodNew Books in HistoryNew Books in Peoples & PlacesNew Books in Politics & SocietyNew Books Network January 29, 2019 Molly Taylor-Poleskey

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in... Read More
Nicholas Bauch, “Geography of Digestion: Biotechnology and the Kellogg Enterprise” (U California Press, 2017)
Nicholas Bauch
Geography of Digestion
Biotechnology and the Kellogg Enterprise
University of California Press, 2017

New Books in Arts & LettersNew Books in BiographyNew Books in FoodNew Books in GeographyNew Books in HistoryNew Books in Politics & SocietyNew Books in Science & TechnologyNew Books in Science, Technology, and SocietyNew Books Network January 11, 2019 Chad J. Valasek

While most people in the US are familiar with the ubiquitous Kellogg cereal brand, few know how it relates to US geography, science and technology around the turn of the 20th century. In A Geography of Digestion: Biotechnology and the Kellogg Enterprise (University of California Press, 2017), Nicholas Bauch explores... Read More
Margot Finn, “Discriminating Taste: How Class Anxiety Created the American Food Revolution” (Rutgers UP, 2017)
Margot Finn
Discriminating Taste
How Class Anxiety Created the American Food Revolution
Rutgers University Press, 2017

New Books in American StudiesNew Books in Arts & LettersNew Books in FoodNew Books in HistoryNew Books in Peoples & PlacesNew Books in Politics & SocietyNew Books in Popular CultureNew Books in SociologyNew Books Network December 21, 2018 Michael O. Johnston

You eat what you are and are what you eat, right? There is an increasing number of Americans who pay great attention to the food they eat, buy organic vegetables, drink fine wines, and seek out exotic cuisine. The affordability of food across the class spectrum have become more accessible.... Read More