New Books in Food | New Books Network

J. L. Anderson, “Capitalist Pigs: Pigs, Pork, and Power in America” (West Virginia UP, 2019)

J. L. Anderson
Capitalist Pigs
Pigs, Pork, and Power in America
West Virginia University Press, 2019

New Books in American Studies New Books in Environmental Studies New Books in Food New Books in History New Books in Peoples & Places New Books in Politics & Society New Books in Science & Technology New Books in Science, Technology, and Society January 21, 2020 Carrie Helms Tippen

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

New Books in American Studies New Books in Arts & Letters New Books in Food New Books in Journalism New Books in Peoples & Places New Books in Politics & Society New Books in Popular Culture New Books Network January 6, 2020 Allen Salkin

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)

Maria Veri and Rita Liberti
Gridiron Gourmet
Gender and Food at the Football Tailgate
University of Arkansas Press, 2019

New Books in American Studies New Books in Arts & Letters New Books in Food New Books in Gender Studies New Books in Peoples & Places New Books in Politics & Society New Books in Sociology New Books in Sports New Books Network January 3, 2020 Keith Rathbone

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)

A. R. Ruis
Eating to Learn, Learning to Eat
The Origins of School Lunch in the United States
Rutgers University Press, 2017

New Books in American Studies New Books in Arts & Letters New Books in Education New Books in Food New Books in History New Books in Peoples & Places New Books in Politics & Society New Books in Public Policy New Books Network December 10, 2019 Carrie Helms Tippen

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

New Books in Anthropology New Books in Arts & Letters New Books in Food New Books in History New Books in Medicine New Books in Peoples & Places New Books in Politics & Society New Books in World Affairs New Books Network December 3, 2019 Aven McMaster and Mark Sundaram

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)

Rachel Laudan
Cuisine and Empire
Cooking in World History
University of California Press, 2015

New Books in Arts & Letters New Books in Food New Books in History New Books in Peoples & Places New Books in World Affairs New Books Network October 24, 2019 Al Zambone

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)

Rafia Zafar
Recipes for Respect
African American Meals and Meaning
University of Georgia Press, 2019

New Books in African American Studies New Books in American Studies New Books in Arts & Letters New Books in Food New Books in History New Books in Peoples & Places New Books in Politics & Society New Books in the American South New Books Network October 11, 2019 Carrie Helms Tippen

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