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Food
Interview with authors and scholars about books on food and the culinary arts.
June 6, 2026
Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969
Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969 (UCL Press, 2026) is a global history project that examines the diffusi…
June 1, 2026
Picky
Are children naturally picky? It sure seems that way. Yet, amazingly, pickiness used to be almost nonexistent. Well into the 20th century, Americans s…
May 31, 2026
Food Porn
Is food porn a vibrant and democratic new expression of modern food culture or a superficial addition to an image-saturated world? Tracing its o…
May 29, 2026
Nourishing Networks
For much of the Crescent City's history, days began with the cries of roaming street vendors and the percussive thwack of butchers' meat cleavers echo…
May 19, 2026
Shakespeare in the Kitchen
Audiences and scholars alike have long remarked that Shakespeare’s poems and plays record the pleasures and perils of the table. Shakespeare in the Ki…
May 19, 2026
Tiny Gardens Everywhere
Kate Brown, Distinguished Professor in the History of Science at MIT joins Michael Stauch to discuss her new book Tiny Gardens Everywhere: The Past, P…
May 12, 2026
Little Perfections
Despite the implications of its subtitle, this is not a travel guide to Singapore, although readers run the risk of becoming tempted to venture there.…
May 2, 2026
Waves Lost at Sea
Waves Lost at Sea (Spector Books, 2026) traces the evolving practice of Cooking Sections, whose work spans visual arts, architecture, and ecology. Sin…
May 1, 2026
53 Mapping Out Food and Philosophy
This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini…
April 30, 2026
Baking and the Meaning of Life
Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the …
April 25, 2026
Get It While It's Hot
Get It While It’s Hot (LSU Press, 2026) is an innovative collection that examines an increasingly commonplace belief across the U.S. South—that some o…
April 19, 2026
Commod Bods
The term "commod bod" is used with humor and affection. It also offers a critical way to describe bodies shaped by long-term reliance on U.S. federal …
April 16, 2026
American Bacon
In American Bacon: The History of a Food Phenomenon (U Georgia Press, 2026), Dr. Mark A. Johnson asks (and answers) a seemingly simple question: How h…
April 15, 2026
The Caribbean Cookbook
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuis…
April 12, 2026
Fermenting and Foraging
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This…
April 12, 2026
Monarchies of Extraction
In a region known for its export of oil, Monarchies of Extraction: The Gulf States in the Global Food System (Cambridge UP, 2026) explores how the Gul…
April 3, 2026
52 Chiang Mai 2015
The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Fo…
March 31, 2026
Canada in the Age of Rum
Awash in a sea of rum describes the years between the 1670s and the 1830s in the colonies that would later become Canada. Millions of litres of the su…
March 30, 2026
Food Chemistry in Small Bites
Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in…
March 30, 2026
Ashkenazi Jews and Chinese Food
For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese f…