New Books Network

Nina Savelle-Rocklin, “Food for Thought: Perspectives on Eating Disorders” (Rowman and Littlefield, 2017)
The psychology of eating disorders is poorly understood. Recent trends in research and treatment focus near-exclusively on behaviors around food and weight without sufficiently attending to their psychic undercurrents. Yet evidence shows that, when patients start putting words to the pain their eating disorders express, they start gaining freedom from... Read More
Faegheh Shirazi, “Brand Islam: The Marketing and Commodification of Piety” (U. Texas Press, 2016)
Religion is big business nowadays. Within the global context of Muslim consumers Islamic commodities have become increasingly popular over the past few decades. Faegheh Shirazi, Professor in the Department of Middle Eastern Studies at the University of Texas at Austin, explores the industrial and discursive production of halal products in... Read More
Alice Weinreb, “Modern Hungers: Food and Power in Twentieth-Century Germany” (Oxford UP, 2017)
Food is a hot topic these days, and not just among the folks posting pictures of their dinner on Instagram. A growing number of scholars in many fields study food’s production, distribution, consumption, connection to geopolitics, environmental impact and history. Alice Weinreb‘s new book, Modern Hungers: Food and Power in... Read More
Sophie Egan, “Devoured: How What We Eat Defines Who We Are” (William Morrow, 2017)
In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and... Read More
Michael W. Twitty, “The Cooking Gene: A Journey through African American Culinary History in the Old South” (Amistad, 2017)
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Old South (Harper Collins: Amistad 2017). He brings to life... Read More
Diana Kennedy, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (U of Texas Press, 2016)
Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen... Read More
Demet Guzey, “Food on Foot: A History of Eating on Trails and in the Wild” (Rowman and Littlefield, 2017)
Napoleon famously stated that an army marches on its stomach. Of no less importance is the food that keeps exploration moving, whether polar, desert, or on pilgrimage. Demet Guzey‘s Food on Foot: A History of Eating on Trails and in the Wild (Rowman and Littlefield, 2017) is a history of... Read More