New Books Network

Irina Georgescu, “Carpathia: Food from the Heart of Romania” (Interlink Books, 2020)
Romania is a land of crossroads: of empire, of geography, and culture, shaped by centuries of rule by the Greeks, Ottomans, and Hapsburgs. The dramatically different geographic regions of Romania include flat plains and soaring mountain peaks, as well as the Danube Delta. But wherever you go in this fascinating... Read More
Karima Moyer-Nocchi, “The Eternal Table: A Cultural History of Food in Rome” (Rowman and Littlefield, 2019)
Karima Moyer-Nocchi is a professor of modern languages at the University of Siena and a lecturer for the Master in Culinary Studies program at the University of Rome, Tor Vergata. Her first book, Chewing the Fat – An Oral History of Italian Food from Fascism to Dolce Vita (Medea, 2015)... Read More
Jennifer E. Gaddis, “The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools” (U California Press, 2019)
There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for... Read More
Justin Nystrom, “Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture” (U Georgia Press, 2018)
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The... Read More
Darra Goldstein, “Beyond the North Wind: Russia in Recipes and Lore” (Random House, 2020)
If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein’s award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative... Read More
Lana Dee Povitz, ​”Stirrings: How Activist New Yorkers Ignited a Movement for Food Justice” ​(UNC Press, 2019)
In the last three decades of the twentieth century, government cutbacks, stagnating wages, AIDS, and gentrification pushed ever more people into poverty, and hunger reached levels unseen since the Depression. In response, New Yorkers set the stage for a nationwide food justice movement. Whether organizing school lunch campaigns, establishing food... Read More
Emily E. LB. Twarog, “Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America” (Oxford UP, 2017)
The history of women’s political involvement has focused heavily on electoral politics, but throughout the twentieth century women engaged in grassroots activism when they found it increasingly challenging to feed their families and balance their household ledgers. Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America (Oxford... Read More