New Books Network Podcast

Food May 26, 2023

Ed Mitchell's Barbeque

Ed Mitchell, Ryan Mitchell, and Zella Palmer

Hosted by Laura Goldberg

Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly …

British Studies May 19, 2023

Eating the Empire

Food and Society in Eighteenth-Century Britain

Troy Bickham

Hosted by Morteza Hajizadeh

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware …

Animal Studies April 21, 2023

Edibility and in Vitro Meat

Ethical Considerations

Rachel Robison-Greene

Hosted by Kyle Johannsen

Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production …

Food April 19, 2023

Breakfast Cereal

A Global History

Kathryn Cornell Dolan

Hosted by Miranda Melcher

Breakfast Cereal: A Global History (Reaktion, 2023) by Dr. Kathryn Dolan presents the long, distinguished and surprising history of breakfast cereal. Simple, healthy and comforting, breakfast cereals are a perennially …

Food April 14, 2023

The Eternal City

Recipes and Stories from Rome

Maria Pasquale

Hosted by Laura Goldberg

Roman blogger and author Maria Pasquale introduces us to Rome’s incredible food through the city’s stories and its people. The Eternal City is a maze of winding cobblestone streets, where …

MIT Press Podcast April 13, 2023

Food Routes

Growing Bananas in Iceland and Other Tales from the Logistics of Eating

Robyn Metcalfe

Hosted by MIT Press

On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from …

Animal Studies April 12, 2023

Meat Me Halfway

How Changing the Way We Eat Can Improve Our Lives and Save Our Planet

Brian Kateman

Hosted by Kyle Johannsen

We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution …

High Theory April 10, 2023

The Cooperative Extension System

Karl Dudman

Hosted by Kim Adams and Saronik Bosu

In this episode of High Theory, Karl Dudman tells us about the Cooperative Extension System. Formed in 1914 as an extension of the Land Grant University system in the United …

Sociology April 7, 2023

Gastrofashion from Haute Cuisine to Haute Couture

Fashion and Food

Adam Geczy and Vicki Karaminas

Hosted by Rituparna Patgiri

For hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food …

MIT Press Podcast April 4, 2023

Feeling and Smelling a Virtual Donut

Benjamin J. Li and Jeremy N. Bailenson

Hosted by MIT Press

“…Using VR scent, touch, and sight to alter the subjective experience of taste is going to be very large project; not just an academic project but also for those in …

Biology and Evolution March 25, 2023

Mushroom

Sara Rich

Hosted by Miranda Melcher

They are the things we step on without noticing and the largest organisms on Earth. They are symbols of inexplicable growth and excruciating misery. They are grouped with plants, but …

Food March 22, 2023

Italy on a Plate

Travels, Memories, Menus

Susan Gravely

Hosted by Laura Goldberg

In her debut memoir and cookbook, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. In Italy on a Plate: Travels, Memories, Menus (Vietri Publishing, 2023), she …

MIT Press Podcast March 16, 2023

American Restaurants and Cuisine in the Mid–Nineteenth Century

Paul Freedman

Hosted by MIT Press

Paul Freedman, Chester D. Tripp Professor of History and Acting Chair, Department of History at Yale University, chats with Rebecca Federman, Culinary Collections Librarian at the New York Public Library …

Ministry of Ideas March 6, 2023

Scoville or, How Do We Measure Taste?

Measure for Measure Episode 5

Hosted by Zachary Davis

Taste is a subjective experience. We know this because eggs pickled in human urine, cheese with live maggots living in it, fertilized and mostly-developed duck eggs, rotten shark, calf blood …

Ministry of Ideas March 3, 2023

Olives or, How Much Matzah Should You Eat During Passover?

Measure for Measure Episode 2

Hosted by Zachary Davis

Jews are ritually obligated to eat matzah during Passover. But how much matzah? Well, that depends on your views on the size of an olive. This episode was produced by …

Jewish Studies February 26, 2023

Haroset

A Taste of Jewish History

Susan Weingarten

Hosted by Matthew Miller

While every cultures cuisine tells a story, there are few foods that carry as much history and meaning as do those on the Passover Seder plate. Haroset: A Taste of …

Food February 25, 2023

My Vermont Table

Recipes for All (Six) Seasons

Gesine Bullock-Prado

Hosted by Laura Goldberg

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont …

Environmental Studies February 20, 2023

US History in 15 Foods

Anna Zeide

Hosted by Brian Hamilton

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in …

Biblical Studies February 20, 2023

Temptation Transformed

The Story of How the Forbidden Fruit Became an Apple

Azzan Yadin-Israel

Hosted by Miranda Melcher

Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple (University of Chicago Press, 2023) by Dr. Azzan Yadin-Israel presents a journey into the mystery behind why the …

Food February 14, 2023

Wonder Foods

The Science and Commerce of Nutrition

Lisa Haushofer

Hosted by Nathan Hopson

From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle …