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Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the…
With his new book Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island (SUNY Press, 2024), Richard Olsen-Harbich, Long Island's longest-t…
For every lover of food culture, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli, 2023) by Victoria Flexner and Jay Reifel pre…
Why and how local coffee bars in Italy--those distinctively Italian social and cultural spaces--have been increasingly managed by Chinese baristas sin…
The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table (Flatiron Books, 2023) is a cookbook celebrating the versatility of …
Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism (Bloomsbury, 2023) critically examines contemporary health and wellnes…
As an ethnography of a Japanese dairy farm while having theoretical values going beyond the specific context, Hokkaido Dairy Farm: Cosmopolitics of Ot…
In Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America (UNC Press, 2023), Elizabeth Engelhardt argues…
For decades now, we’ve all heard the refrain – we are in a war against obesity, with perhaps the most important battle being fought over the health of…
What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? Bigger Fish to Fry: A…
In the 20th century, capitalist animal agriculture emerged with a twofold mission: to ruthlessly exploit animals for their labour time and enlarge hum…
Peoples & Things host Lee Vinsel talks with Xaq Frohlich, Associate Professor of History at Auburn University, about his new book, From Label to Table…
Today’s book is: Secret Harvests: A Hidden Story of Separation and the Resilience of a Family Farm (Red Hen Press, 2023), by David Mas Masumoto. In hi…
Have you ever wondered why your tap water tastes the way it does? The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage …
A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative…
Showing how the history of the apple goes far beyond the orchard and into the social, cultural and technological developments of Britain and the USA, …
Today, being authentic has become an aspiration and an imperative. The notion of authenticity shapes the consumption habits of individuals in the most…
After WAY too long a hiatus, Peoples & Things is back! GET EXCITED!! In this episode, host Lee Vinsel interviews Christy Spackman, Assistant Professor…
In the middle decades of the twentieth century in New York City, Dubrow’s cafeterias in the Flatbush section of Brooklyn and the garment district of M…
Imperial Wine: How the British Empire Made Wine’s New World (University of California Press, 2022) by Dr. Jennifer Regan-Lefebvre is a bold, rigorous …