New Books Network

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
Margot Finn, “Discriminating Taste: How Class Anxiety Created the American Food Revolution” (Rutgers UP, 2017)
You eat what you are and are what you eat, right? There is an increasing number of Americans who pay great attention to the food they eat, buy organic vegetables, drink fine wines, and seek out exotic cuisine. The affordability of food across the class spectrum have become more accessible.... Read More
Stephan J. Guyenet, “The Hungry Brain: Outsmarting the Instincts That Make Us Overeat” (Flatiron Books, 2017)
In this this interview, cross-posted from the podcast Psychologists Off The Clock, Dr. Diana Hill talks with Dr. Stephan J. Guyenet, neurobiologist and obesity researcher, about the unconscious systems that lead to overeating and weight gain. Dr. Guyenet discusses why dietary guidelines alone are not enough to change our eating behavior.... Read More
Venus Bivar, “Organic Resistance: The Struggle over Industrial Farming in Postwar France” (UNC Press, 2018)
In Organic Resistance: The Struggle over Industrial Farming in Postwar France (University of North Carolina Press, 2018), Venus Bivar documents the development of agriculture in post-1944 France. Through the Second World War, France’s agriculture was comparatively backward next to those of its neighbors and geopolitical rivals. The French government undertook... Read More