New Books in Food
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About
This podcast is a channel on the New Books Network. The New Books Network is an academic audio library dedicated to public education. In each episode you will hear scholars discuss their recently published research with another expert in their field. Discover our 150+ channels and browse our 28,000+ episodes on our website: newbooksnetwork.com Subscribe to our free weekly Substack newsletter to get informative, engaging content straight to your inbox: https://newbooksnetwork.substack.com/ Follow us on Instagram and Bluesky to learn about more our latest interviews: @newbooksnetwork Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Also on
Recent episodes
- Sarah Trad, "A House in the Lebanese Mountains: Recipes & Stories from Beit Trad" (Thames & Hudson, 2026)
- Anna D. Jaroszyńska-Kirchmann, "Pierogi: An American Story of Polish Food" (Columbia UP, 2026)
- Justin Ellen, "Better Than Grandma's: Comfort Desserts We Grew Up Loving" (Rolling Pin Press, 2026)
- The Next Issue: Fall 2026 (26.3)
- Edward Cutler, "This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation" (Chelsea Green, 2026)
- Gastronomy as Sensory Engineering
- Claudia Kreklau, "The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910" (Berghahn, 2026)
- Po-Yi Hung, "Routes of Taiwan Tea: Mobility, Borders, and Territoriality" (U Washington Press, 2026)
- Dan Du, "This World in a Teacup: Credit, Taste, and Power in the U. S.-China Tea Trade, 1784–1911" (U Nebraska Press, 2026)
- Matias E. Margulis, "Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security" (Stanford UP, 2023)