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New Books in Food

New Books in Food

Auteur(s): Marshall Poe
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À propos de cet audio

 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/foodNew Books Network Art Monde Nourriture et vin
Épisodes
  • Rituparna Patgiri and Gurpinder Singh Lalli eds., "Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives" (Berghahn Books, 2025)

    Rituparna Patgiri and Gurpinder Singh Lalli eds., "Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives" (Berghahn Books, 2025)
    Dec 13 2025
    Exploring the entangled relationships between food, culture and society in India, this edited collection Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives (Berghahn Books, 2025) brings together empirically grounded research across diverse regions and contexts. Organised into four sections – Food, Culture and Identity; Food, Memory and Migration; Food, Livelihood and Nutrition; and Food, Consumption and Media – it highlights the complex role food plays in shaping identity, mobility, labour and representation. Drawing from a range of disciplinary perspectives, the volume contributes to broader conversations in sociology, social anthropology, international development, geography, cultural studies and food studies, offering a textured account of contemporary foodways and their significance in everyday Indian life. Dr. Tiatemsu Longkumer, Senior Lecturer in Anthropology at Royal Thimphu College, Bhutan, researches indigenous religion and Christianity among the Nagas, Buddhism in Bhutan, and Generative AI in education. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
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    35 min
  • Susan Weingarten, "Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds?" (Taylor & Francis, 2025

    Susan Weingarten, "Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds?" (Taylor & Francis, 2025
    Dec 13 2025
    Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds? (Taylor & Francis, 2025) is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity. Using both ancient written sources and archaeological evidence, this book sets the foods of the Mishnah and Palestinian Talmud in their Graeco-Roman context, and the foods of the Babylonian Talmud and the ge’onim in their Persian and Arab contexts. It explores practices of food preparation and their contribution to the ancient diet, as well as analysing the relationships between food, status and culture. The rabbinical authors of talmudic literature were more concerned with everyday food than were aristocratic Classical authors; by examining both talmudic sources and archaeological finds, this book paints a new picture of the diet, lifestyle and culture of ordinary people. Ancient Jewish Food in Its Geographical and Cultural Contexts will interest Food Historians as well as students and scholars of Jewish Studies, particularly the period of the Mishnah and Talmud, as well as those dealing with the wider social and cultural history of the Ancient Near East. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
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    37 min
  • Anny Gaul, "Nile Nightshade: An Egyptian Culinary History of the Tomato" (U California Press, 2025)

    Anny Gaul, "Nile Nightshade: An Egyptian Culinary History of the Tomato" (U California Press, 2025)
    Dec 4 2025
    By the end of the twentieth century, the tomato—indigenous to the Americas—had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity—and sometimes reinforced them. In Nile Nightshade: An Egyptian Culinary History of the Tomato (U California Press, 2025), Dr. Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Dr. Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian. 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/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
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    58 min
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