New Books Network

Carol J. Adams, “Burger” (Bloomsbury, 2018)
In this this interview, Dr. Carrie Tippen talks with Carol J. Adams about two new books: Burger, from the Object Lessons series by Bloomsbury (2018), and Protest Kitchen, a cookbook with over 50 vegan recipes and practical daily actions from Conari press. Both books were published in 2018. Audiences probably... Read More
A. Lakhtikova, A. Brintlinger, and I. Glushchenko, “Seasoned Socialism: Gender and Food in Late Soviet Everyday Life” (Indiana UP, 2019)
In their introduction to Seasoned Socialism: Gender & Food in Late Soviet Everyday Life (Indiana University Press, 2019), Anastasia Lakhtikova, Angela Brintlinger, and Irina Glushchenko invite the reader to “imagine a society where food is managed by officialdom like a controlled substance and everyone is addicted to it.” Food plays... Read More
Krishnendu Ray, “The Ethnic Restaurateur” (Bloomsbury, 2016)
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New... Read More
David R. Montgomery, “Growing a Revolution: Bringing Our Soil Back to Life” (W. W. Norton, 2018)
In Growing a Revolution: Bringing Our Soil Back to Life (W. W. Norton & Co., 2018), Dr. David R. Montgomery portrays hope amidst the backdrop that for centuries, agricultural practices have eroded the soil that farming depends on, stripping it of the organic matter vital to its productivity. Once a self-proclaimed... Read More
Brian Haara, “Bourbon Justice: How Whiskey Law Shaped America” (Potomac Books, 2015)
Bourbon whiskey has been around since nearly the beginning of the United States. Given that longevity, it has been part of the corporate law of the United States since the beginning of the corporate law of the United States. My guest today Brian Haara traces that interconnection in his new... Read More
Catherine Keyser, “Artificial Color: Modern Food and Racial Fictions” (Oxford UP, 2019)
In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser... Read More
Jeanette M. Fregulia, “A Rich and Tantalizing Brew: A History of How Coffee Connected the World” (U Arkansas Press, 2019))
In this this interview, Carrie Tippen talks with Jeanette M. Fregulia about the movements of coffee beans, coffee drinking, and coffee houses from Ethiopia and Yemen, across the Mediterranean region, through Western Europe, and to the Americas. In A Rich and Tantalizing Brew: A History of How Coffee Connected the... Read More