New Books Network

Veronica Hinke, “The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style” (Regnery History, 2019)
Fascination with The Titanic has not faded, though more than 105 years have passed since its tragic sinking when so many lives were lost, and an era of gilded glamor ended. Culinary historian Veronica Hinke’s new book, The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style (Regnery History,... Read More
Nico Slate, “Gandhi’s Search for the Perfect Diet: Eating with the World in Mind” (U Washington Press, 2019)
In this this interview, Carrie Tippen talks with Nico Slate, professor of history at Carnegie Mellon University, about the intersections between diet, spirituality, health, and politics for one of the world’s most famous nonviolent political activists, Mahatma Gandhi. Dr. Slate, who researches anti-racist activism in the United States and India,... Read More
Kristin D. Phillips, “An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun” (Indiana UP, 2018)
Families in parts of rural Tanzania regularly face periods when they cut back on their meals because their own food stocks are running short and they cannot afford to buy food. Kristin D. Phillips‘ new book An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun (Indiana... Read More
Stéphane Henaut and Jeni Mitchell, “A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment” (The New Press, 2018)
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)
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 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)
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