New Books Network

Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)
Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry... Read More
Sean Sherman, “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017)
Chef Sean Sherman, Oglala Lakota and originally from Pine Ridge Reservation, has become one of the most important voices in the Indigenous foods revitalization movement. By researching in the archives, visiting elders, and experimenting with new uses for traditional ingredients and techniques, he has created a new vision for modern... Read More
Peter A. Kopp, “Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley” (U California Press, 2016)
Environmental historian Peter A. Kopp‘s book Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley (University of California Press, 2016) examines the fascinating history of a very special plant: the hop. From its prehistoric origins to its use in ancient and medieval beermaking, the hop was already an... Read More
Andrew Friedman, “Chefs, Drugs and Rock ‘n’ Roll” (Ecco Press, 2018)
I first really got to know Andrew Friedman after the death of our mutual friend, the great food writer Josh Ozersky. Andrew is a widely respected food writer who has collaborated on numerous landmark cookbooks and chef memoirs. Now his labor of love, Chefs, Drugs and Rock & Roll: How... Read More
D. Harris and P. Guiffre, “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen” (Rutgers UP, 2015)
In Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen (Rutgers University Press, 2015), Deborah Harris and Patti Giuffre trace the historical evolution of the profession, analyze more than two thousand examples of chef profiles and restaurant reviews, and conduct in-depth interviews with thirty-three women chefs. There... Read More
Mark Padoongpatt, “Flavors of Empire: Food and the Making of Thai America” (U of California Press, 2017)
In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States,... Read More
Johan Swinnen and Devin Briski, “Beeronomics: How Beer Explains the World” (Oxford UP, 2017)
Beer has been a part of human civilization dating back to its beginnings. In summarizing the role it has played over the millennia, Johan Swinnen and Devin Briski’s book Beeronomics: How Beer Explains the World (Oxford University Press, 2017) reveals how the evolving roles the beverage has played exposes broader... Read More