Podcast
New Books in Food
Hosted by Marshall Poe · EN
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.
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36episodes
Episodes
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Meena Khandelwal, "Cookstove Chronicles: Social Life of a Women's Technology in India" (U Arizona Press, 2026)
4d ago01:01:50Tap to summarizeStove improvers have been designing and promoting “clean” or “efficient” biomass cookstoves in India since the 1940s and have been frustrated to find their carefully engineered stoves abandoned in trash heaps or repurposed as storage bins, while the traditional mud chulha retains a central place in the kitchen. Why do so many Indian women continue to use wood-burning, smoke-spewing stoves when they have other options? Based on anthropological research in Rajasthan, Cookstove Chronicles: Social Life of a Women’s Technology in India (University of Arizona Press, 2024) by Dr. Meena Khandelwal argues that the supposedly obsolete chulha persists because it offers women control over the tools needed to feed their families. Their continued use of old stoves alongside the new is not a failure to embrace new technologies but instead a strategy to maximize flexibility and autonomy. The chulha is neither the villain nor hero of this story. It produces particulate matter that harms people’s bodies, leaves soot on utensils and walls, and accelerates glacial melting and atmospheric warming. Yet it also depends on renewable biomass fuel and supports women’s autonomy as a local, do-it-yourself technology. Dr. Khandelwal, a feminist anthropologist, describes her collaboration with engineers, archaeologists, and others. She employs critical social theory and reflections from fieldwork to bring together research from a range of fields, including history, geography, anthropology, energy and environmental studies, public health, and science and technology studies (STS). In so doing she not only demystifies multidisciplinary research but also highlights the messy reality of actual behavior. Cookstove Chronicles critically examines why, despite extensive development efforts, use of the chulha persists. It offers an important new framework for looking at development, technology, environmental change, and human behavior. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Making Microbes Explicit
1w ago00:40:54Tap to summarizeThis episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section on microbes and food. In a conversation that spans food systems, environment, health, dietetics, and culture, they explore human microbial relationships from the soil to the processing plant, at the grocery store, in home kitchens, and beyond. Sarah and Maya share how they each came to the study of microbes, discuss what microbes are and what it means to center microbes in food studies research, and reflect on some of the policy implications. Their two-part special section in the Spring and Summer 2026 issues of Gastronomica brings together 11 articles on microbes in food and food systems from researchers around the world. Listeners can find "Making Microbes Explicit: Introduction to Microbes, Food, and Food Systems" by Maya Hey and Sarah Elton, and their co-written follow-up piece, "Finding the Microbes in Food Studies” in Gastronomica (issues 26.1 and 26.2). Sarah Elton is an assistant professor and Eakin Chair in Critical Qualitative Health Research Methodology at the Dalla Lana School of Public Health, University of Toronto. She has published widely, with her research appearing most recently in journals such as Nature Cities, Social & Cultural Geography, Qualitative Inquiry and Gastronomica. She is also the author of Locavore (HarperCollins Canada 2010) and Consumed: Food for a Finite Planet (University of Chicago Press, 2013). Maya Hey is based in Stockholm at KTH Royal Institute of Technology, where she is a postdoctoral researcher with the Environmental Humanities Laboratory. Her interdisciplinary work on microbes draws on her background in food studies, dietetics, and communication. Her new book, Singing with Invisible Worlds: Fermenting Sake on Microbial Time will be published later this year by the University of Minnesota Press. Daniel E. Bender is a professor of food studies, environmental studies, and history at the University of Toronto, the President of the Association for the Study of Food and Society (ASFS), and Co-Chair of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Peter Ross, "Insatiable Appetites: Eating Out in Georgian London" (Bodleian Library, 2026)
2w ago01:02:25Tap to summarizeIn Insatiable Appetites: Eating Out in Georgian London (Bodleian Library, 2026) by Dr. Peter Ross, step into the kitchens, streets and chop houses of Georgian London—one day, one city, countless appetites. From dawn until past midnight, Londoners dined at taverns, coaching inns, oyster rooms, confectioners, coffee shops, chocolate houses, soup shops and dining rooms. For the poor, the streets bustled with vendors offering early versions of fast food: hot green peas, baked potatoes, suet puddings, curds and whey, rice milk, gingerbread, pastry ‘pigs,’ and the now-forgotten saloop, a warming drink made from orchid roots. After dark, sex workers and their clients indulged in a glass of jelly, then considered an aphrodisiac, as a precursor to a visit to the brothel. As the empire expanded, culinary influences poured in: London’s first Indian takeaway appeared in 1773, while the East End became home to Jewish fried fish, Italian baloney and German sausages. Through the course of a single day, this book takes readers on a journey through breakfast, lunch, dinner and supper in Georgian London, drawing on contemporary archives to follow hungry citizens from all walks of life as they navigate the city’s diverse food landscape. It reveals not only culinary pleasures and horrors, but also the social challenges and daily struggles that shaped life in the capital. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Ryan Angulo and Doug Crowell, "Kindness & Salt: Recipes for the Care & Feeding of Your Friends & Neighbors" (Grand Central Publishing, 2018)
2w ago00:42:55Tap to summarizeWhen Brooklyn restaurateurs Doug Crowell and Ryan Angulo opened Buttermilk Channel in Carroll Gardens in 2008, they created more than a restaurant—they built a neighborhood institution. Known for dishes like Buttermilk Fried Chicken with Cheddar Waffles and towering Popovers, the restaurant became one of Brooklyn's most beloved dining destinations. They followed it with French Louie, a warm bistro that blends French influences with the spirit of a Brooklyn neighborhood restaurant. In Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors (Grand Central Publishing, 2018), Crowell and Angulo share more than 100 recipes from both restaurants, along with the philosophy that has guided their work for decades. The title reflects the two principles they believe are essential to every great meal: kindness, expressed through genuine hospitality, and salt, the attention to flavor that brings food to life. Alongside signature dishes, the book offers advice on entertaining, cocktails, wine, and the art of making guests feel welcome. Kindness & Salt stands out among restaurant cookbooks because it is as much about community as it is about cooking. Part cookbook and part neighborhood memoir, it captures the relationships among restaurateurs, staff, regulars, and the communities that grow around a dining room. At its heart, the book argues that hospitality is every bit as important as the food on the plate. Doug Crowell joins New Books Network to discuss the origins of Kindness & Salt, the legacy of Buttermilk Channel, the continued success of French Louie, and what he has learned about restaurants, hospitality, and community over nearly two decades in Brooklyn dining. Interview by Laura Goldberg, longtime food blogger at VittlesVamp.com, who enjoyed many wonderful meals at Buttermilk Channel and remains a regular at French Louie. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Ashok Malhotra, "Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969" (UCL Press, 2026)
Jun 600:35:47Tap to summarizeImperial Science, the Organic Movement and the Path to Shangri La, 1900-1969 (UCL Press, 2026) is a global history project that examines the diffusion of scientific and environmental discourses from India to Britain and the US. Ashok Malhotra examines how imperial agendas and colonial stereotyping shaped dietary and agricultural research carried out in the 1920s in British India, from soil protection initiatives to studies of diet and healthy living. It also discusses how a selective interpretation of this research, which focused on the supposed vigor of one community, the Hunzas, influenced the organic and lifestyles movements that later emerged in Britain and the US from the 1940s to the 1960s. Ashok Malhotra is a senior lecturer in British imperial history at Queen's University Belfast. Crawford Gribben is a professor of history at Queen’s University Belfast. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Helen Veit, "Picky: How American Children Became the Fussiest Eaters in History" (St Martin's Press, 2026)
Jun 100:43:14Tap to summarizeAre children naturally picky? It sure seems that way. Yet, amazingly, pickiness used to be almost nonexistent. Well into the 20th century, Americans saw children as joyful omnivores who were naturally curious and eager to eat. Of course, this doesn't make sense today. Don't kids have special taste buds? Aren't they highly sensitive to food's texture and color? Aren’t children incapable of liking “adult foods,” and don’t parents risk harming kids psychologically by urging them to eat?But Americans in the past didn’t think any of those things. They assumed that children could enjoy the same foods as adults, and children almost always did. They loved spicy relishes, vinegary pickles, and bitter greens. They spent their allowances on raw oysters and looked forward to their daily coffee. So how did modern kids become such incredibly narrow eaters? The story is fascinating – and about much more than rising abundance. Picky: How American Children Became the Fussiest Eaters in History (St Martin's Press, 2026) by Dr. Helen Veit shows how fussy eating came to define "children’s food" and reshape American diets at large. Maybe most importantly, it explains how we can still use the tools that parents used in the past to raise happy, healthy, wildly un-picky kids today. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Jonatan Leer and Stinne Gunder Strøm Krogager, "Food Porn: Food Aesthetics in a Digital Age" (Bristol UP, 2026)
May 3100:40:31Tap to summarizeIs food porn a vibrant and democratic new expression of modern food culture or a superficial addition to an image-saturated world? Tracing its origins from the 1970s to today, this timely book examines the evolution of food porn as a desire-inducing aesthetic practice and a visually extravagant food spectacle. Through discussions on class, gender, sexuality and national identities, Food Porn: Food Aesthetics in a Digital Age (Bristol University Press, 2026) by Dr. Jonatan Leer & Dr. Stinne Gunder Strøm Krogager questions whether food porn reinforces social hierarchies or empowers individuals. Also exploring anti-food porn aesthetics, this book is essential reading for anyone seeking to understand the deeper social implications of food’s digital allure. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Ashley Rose Young, "Nourishing Networks: The Public Culture of Food in New Orleans" (Oxford UP, 2025)
May 2900:51:35Tap to summarizeFor much of the Crescent City's history, days began with the cries of roaming street vendors and the percussive thwack of butchers' meat cleavers echoing out from the municipal markets. Generations of New Orleanians—Black and white, enslaved and free, men and women, wealthy and working class—gathered in public to feed the city.In Nourishing Networks: The Public Culture of Food in New Orleans (Oxford UP, 2025), historian Dr. Ashley Rose Young illuminates the central role of food in shaping the vibrant culture of New Orleans. While the city's dynamic culinary scene fostered bonds between some communities, under the surface, groups viciously vied for control over who bought and sold food and where they could do it. Dr. Young traces the intricate systems of food vendors and their customers, and how those relationships were affected by race, gender, ethnicity, and socioeconomic status. She shows how vendors and customers alike exercised considerable influence over the city's food economy and the laws that regulated it by negotiating prices, shaping taste preferences, liaising with government officials, and even openly defying ordinances they felt were unfair. The power each group gained and lost determined the success of their businesses, the well-being of their families, and their ability to shape food retail and local laws to meet their needs.Nourishing Networks vividly depicts a city that throughout its history has struggled to feed its population safely and affordably, and in documenting those challenges, it offers lessons for building a better food future. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Kate Brown, "Tiny Gardens Everywhere: The Past, Present and Future of the Self-Provisioning City" (W. W. Norton, 2026)
May 1900:56:48Tap to summarizeKate Brown, Distinguished Professor in the History of Science at MIT joins Michael Stauch to discuss her new book Tiny Gardens Everywhere: The Past, Present and Future of the Self-Provisioning City (W. W. Norton, 2026) on the 300-year history of urban gardening, from feudal England to the Paris Commune, to Berlin’s green shantytowns, to contemporary Amsterdam, Chicago, and beyond. Equal parts history, memoir, and manifesto, Brown’s book weaves in her own gardening experience while exploring the political and practical, painting a picture of the necessity of self-provisioning in an increasingly chaotic world. Highlights include: How “tiny gardens” grew as a social practice among English peasants following the enclosure of the commons; The politics of “tiny gardens,” including the difference between a “gardening” state and a gardeners state; How Black “tiny gardeners” in DC’s East of the River neighborhood transformed structural racism into vegetable-powered wealth; A short-but-scathing review of Yuvel Harari’s Sapiens; How small changes to local ordinances in cities might allow us to reimagine a world of abundance amid contemporary fears of scarcity and instability. Guest: Kate Brown is Distinguished Professor in the History of Science at MIT and author of four previous prize-winning books, including A Manual for Survival: A Chernobyl Guide to the Future, a finalist for the National Book Critics Circle award. She currently plants her gardens in Cambridge, Massachusetts, and in Vermont. Host: Michael Stauch is an associate professor of history at the University of Toledo and the author of Wildcat of the Streets: Detroit in the Age of Community Policing, published by the University of Pennsylvania Press in 2025. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →Marissa Nicosia, "Shakespeare in the Kitchen" (Routledge, 2026)
May 1900:50:17Tap to summarizeAudiences and scholars alike have long remarked that Shakespeare’s poems and plays record the pleasures and perils of the table. Shakespeare in the Kitchen (Routledge, 2026) by Dr. Marissa Nicosia asks what Shakespeare’s works can tell us about Renaissance culinary recipes, and what these recipes can tell us about Shakespeare’s works. Dr. Nicosia explores how Shakespeare’s works reveal tensions not only within early modern food culture about who should eat, what to eat or serve guests, and when to preserve foods, but also how to undertake the embodied processes of cooking, baking, and serving. The chapters include both analysis of plays and poems, as well as updated historical recipes ready for cooking. Nicosia prepares the recipes that permeate the canon—from Falstaff’s beloved capons to the cakes that invite festivity in Twelfth Night—demonstrating how the physical act of cooking can transform our understanding of once familiar texts, and asking what we can learn about food history by recreating historical recipes with twenty-first-century ingredients and tools. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Transcribe →