New Books In Food

Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans—both monastic and lay—have made meat a regular part of their diet. In Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet (Columbia University Press, 2018) of the place of vegetarianism within Tibetan religiosity, Geoffrey Barstow explores the tension between Buddhist ethics and Tibetan cultural norms to offer a novel perspective on the spiritual and social dimensions of meat eating.Sangseraima Ujeed, ACLS Robert H.N. Ho Postdoctoral Fellow in Buddhist Studies at UCSB. She read for her graduate degree at the University of Oxford. Her main research focus is the trans-national aspect of Buddhism, lineage and identity in Tibet and Mongolia in the Early Modern period, with a particular emphasis on the contributions made by ethnically Mongol

Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. (University of North Carolina Press, 2019), by Ashanté M. Reese, examines the ways in which residents of the Deanwood neighborhood navigate the surrounding area to acquire food. Reese examines the historical processes that gave rise to the decrease of supermarkets, general stores, and other locations to purchase food thus constraining options. Residents articulated a commitment to self-reliance in meeting their culinary needs through their strategies for accessing food markets, nostalgia for and memories of the past, practice of connection and community, and belief in personal responsibility. Reese emphasizes the role of structural racism and inequality in generating the conditions of decreased food options while holding in tension residents’ insistence upon relying on their own actions to forge futures of abundance and community. Reese examines a corner store and a community garden as local sites for residents to work towards an

In this this interview, Dr. Carrie Tippen talks with Jennifer Jensen Wallach about the her book Getting What We Need Ourselves: How Food has Shaped African American Life (Rowman & Littlefield, 2019). The book covers a wide chronology and geography from the continent of Africa pre-Transatlantic slave trade to lunch counter sit-ins of the Civil Rights Era to haute cuisine of Harlem in the present. Wallach’s wide-ranging history demonstrates that there is not one story of African American foodways. Instead, as Wallach writes, “The history of black food traditions can be most accurately conceptualized as a web of ongoing conversations, debates, and reinventions rather than as a single, uninterrupted line leading directly back to the African continent.” In each chapter, Wallach contextualizes and complicates key moments of the story of African American foodways to emphasize the multiplicity of meanings that food may have and the “cultural compromises” that people of color have had to make throughout American h

Cities are extremely complex institutions to understand and are continually changing. A central place to make sense of the complexities of a city is the food that is grown and sold in these areas.  Mark Winne, author of Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat (Island Press, 2019) and my guest for this episode, observed the way community and place is constructed in seven different cities across the United States. Winne shares there is a synergistic interaction between food and community. Food is embedded in community and history. In our interview, Winne discusses how this study was shaped from major past events in the communities where these interviews took place. There were some difficult situations Winne gained entrance to and it was only his connections that gained him access to some of this information and some of the areas.Michael O. Johnston, Ph.D. is an Assistant Professor of Sociology at William Penn University. He is earned a Doctor of Philosophy in Public Policy and

In Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union (Oxford University Press, 2018), Aaron Hale-Dorrell re-evaluates Khrushchev’s corn campaign as the cornerstone of his reformation programs. Corn was key to Khrushchev’s promises of providing everyone with the abundance required for achieving communism, which included the introduction of a varied diet rich in meat and dairy (which would be corn fed) following decades of austerity during collectivization and WWII. Khrushchev touted corn as crucial to building a society equal to the US in material abundance. Hale-Dorrell discusses Khrushchev’s plan to implement industrial farming in the collective and state farm system through increased mechanization, adoption of American techniques, a rejection of Lysenkoism, and mass mobilization of the Komsomol and other youth. But still the corn crusade failed to achieve the transformation that Khrushchev promised.Unlike other historians who have focused on Khrushchev being at fault for this fai

In this this interview, Dr. Carrie Tippen talks with Carol J. Adams about two new books: Burger, from the Object Lessons series by Bloomsbury (2018), and Protest Kitchen, a cookbook with over 50 vegan recipes and practical daily actions from Conari press. Both books were published in 2018. Audiences probably know Adams best as the author of The Sexual Politics of Meat, now available in a 25th anniversary edition from Bloomsbury. In Burger, Adams offers a history of the hamburger as a cultural object, as much a food item as a symbol in American culture. Through the lens of a vegan feminist critique (Adams describes herself as “a heretic to the religion of the burger”), Adams explores the links between the hamburger and American identity through a history of cattle and colonialism, technology and slaughter, gender and marketing, and the “Teflon” burger’s insistence on maintaining its hold even through “Mad Cow” scares and indisputable evidence of environmental crises. Adams concludes by looking toward the futur

In their introduction to Seasoned Socialism: Gender & Food in Late Soviet Everyday Life (Indiana University Press, 2019), Anastasia Lakhtikova, Angela Brintlinger, and Irina Glushchenko invite the reader to “imagine a society where food is managed by officialdom like a controlled substance and everyone is addicted to it.”Food plays a pivotal role throughout Russian history, but perhaps no more so than during the Soviet era, when the perennial Russian cycle of feast and famine took on a highly political aspect.  Access to food was a powerful tool wielded by the State, from the Kholodomor to the ration cards of the eighties, Soviet citizens were forced to make daily choices about food, which often brought with them unwelcome moral dilemmas.For a topic that is such a fulcrum of political, economic, sociological, and historical, studies, far too little scholarship on the topic has been produced either in Russia or the West. We can posit the reasons why: probably too feminine a topic, definitely too domes

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur.Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators.Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing t

In Growing a Revolution: Bringing Our Soil Back to Life (W. W. Norton & Co., 2018), Dr. David R. Montgomery portrays hope amidst the backdrop that for centuries, agricultural practices have eroded the soil that farming depends on, stripping it of the organic matter vital to its productivity. Once a self-proclaimed dark green eco-pessimist, Dr. Montgomery finds this new hope as he travels the world, meeting farmers at the forefront of an agricultural movement to restore soil health. Readers join him driving passed no-till, precision agriculture fields in Kansas to walking around The Centre for No-Till Agriculture in Kumasi, Ghana. Each step of the way we are reminded that adopting the three tenets of conservation agriculture—ditching the plow, planting cover crops, and growing a diversity of crops—is the solution to align agricultural production and environmental outcomes. Throughout the book, evidence mounts -- maybe farmers and ranchers can feed the world, cool the planet, reduce pollution, and return pr

When the British explored the Atlantic coast of America in the 1580s, their relations with indigenous peoples were structured by food. The newcomers, unable to sustain themselves through agriculture, relied on the local Algonquian people for resources. This led to tension, and then violence. When English raiding parties struck Algonquian villages, they destroyed crops and raided food stores. According to English sources, all of this was provoked by the ‘theft’ of a silver drinking cup, perhaps offered to an Algonquian visitor and understood as a gift of hospitality -  a token of a new relationship of equals. For the historian, episodes like this are challenging to explain. We need to treat dismissals indigenous peoples as inferior with much greater scepticism. And we need to recover the intentions of peoples whose actions were interpreted and distorted by the observers who left the ‘historical’ records that we privilege as sources. Rachel Herrmann is Lecturer in Modern American History at Cardiff University.

Bourbon whiskey has been around since nearly the beginning of the United States. Given that longevity, it has been part of the corporate law of the United States since the beginning of the corporate law of the United States.My guest today Brian Haara traces that interconnection in his new book Bourbon Justice: How Whiskey Law Shaped America (Potomac Book, 2018). “Bourbon,” Haara writes, “is responsible for the growth and maturation of many substantive areas of the law, such as trademark, breach of contract, fraud, governmental regulation and taxation, and consumer protection.” As Brian traces the influence of bourbon on American legal history, and of litigation on the history of American bourbon, he also provides tasting notes for bourbons with connection to the cases he’s discussing. It’s an especially nice touch in a very nice book. Cheers!Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts.Learn more about your ad choices

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial inter

In this this interview, Carrie Tippen talks with Jeanette M. Fregulia about the movements of coffee beans, coffee drinking, and coffee houses from Ethiopia and Yemen, across the Mediterranean region, through Western Europe, and to the Americas. In A Rich and Tantalizing Brew: A History of How Coffee Connected the World (University of Arkansas Press, 2019), Fregulia examines the geographic movements of coffee beans through global trade as well as the social and cultural movements of coffee drinking from a medicine to an aid in religious ritual to an elite domestic drink to a public event in the coffee house. Covering a wide ranging chronology from the sixth century to today, the story of coffee as it moves East to West shares much in common with the movements of other foods like chocolate, sugar, tea, and olives, but Fregulia argues that coffee is unique among global foodstuffs for the way it transformed social structures and social behaviors to become part of the pubic sphere. Fregulia’s history decenters the

Is alcohol a universal feature of human society? Why is problematic in some countries and not others? How was alcohol helped build the modern state? These are just a few of the questions that sociologist John O'Brien addresses in States of Intoxication: The Place of Alcohol in Civilisation(Routledge, 2018). His book offers a broad and diverse perspective on alcohol use and suggests that booze has been an important element in developing communities and building up tax bases. In the era of "superpubs" and microbreweries, O'Brien lends insight into contemporary discussions around alcohol. Lucas Richert is an associate professor in the School of Pharmacy at the University of Wisconsin, Madison. He studies intoxicating substances and the pharmaceutical industry. He also examines the history of mental health. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Fascination with The Titanic has not faded, though more than 105 years have passed since its tragic sinking when so many lives were lost, and an era of gilded glamor ended.  Culinary historian, Veronica Hinke’s new book, The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style(Regnery History, 2019) is a celebration of the ethos of The Titanic, using the food and drink served on board as a fulcrum of a broader exploration of this fascinating episode of maritime history, the intriguing characters who sailed on her, and the enduring legacy of the world’s most famous Transatlantic crossing.Hinke tells the stories of millionaires and pastry chefs, popcorn vendors, and perfume salesmen, all gathered aboard the gargantuan ship for its celebrated maiden voyage in 1912. Hinke’s meticulous research has captured not only the glamour of the First-Class dining room but also the harrowing moments as families are separated at the lifeboats.  From menus stuffed into jacket pockets, and the archives of

In this this interview, Carrie Tippen talks with Nico Slate, professor of history at Carnegie Mellon University, about the intersections between diet, spirituality, health, and politics for one of the world’s most famous nonviolent political activists, Mahatma Gandhi. Dr. Slate, who researches anti-racist activism in the United States and India, researched Gandhi’s experiments with vegetarianism and veganism (and vegetarianism again), raw food, nut milks, fasting, and prohibitions against salt, chocolate, coffee, and flavorful foods like ginger and mangoes that might inflame the passions. In Gandhi’s Search for the Perfect Diet: Eating with the World in Mind (University of Washington Press, 2019), Slate explores the ways that Gandhi linked his diet to nonviolent political action through protesting salt taxes, fasting for peace, and abstaining from chocolate produced by slave-like labor. But more importantly, Slate examines the moments when Gandhi’s diet turned from purposeful action to unhealthy obsession, as

Families in parts of rural Tanzania regularly face periods when they cut back on their meals because their own food stocks are running short and they cannot afford to buy food. Kristin D. Phillips' new book An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun (Indiana University Press, 2018) provides a deeply empathetic portrait of rural life in Singida, in central Tanzania. Her study is both a memoir of rural life during a food shortage and a deeply insightful analysis of how subsistence farming and the ongoing threat of hunger structures relationships and politics. Phillips engages the work of prominent analysts of hunger and politics like James Scott, Amartya Sen, and James Ferguson, engaging their insights but also expanding upon them with her recognition of how people build and maintain relationships that protect them as they live in constant vulnerability or precarity. Her study illustrates how this precarity influences people's participation in Tanzania's society by m

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment(The New Press, 2018) tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities.The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Ca

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as

In the information age, knowledge is power. Hence, facilitating the access to knowledge to wider publics empowers citizens and makes societies more democratic. How can publishers and authors contribute to this process? This podcast addresses this issue. We interview Professor Austin Choi-Fitzpatrick, whose book, The Good Drone: How Social Movements Democratize Surveillance (forthcoming with MIT Press) is undergoing a Massive Online Peer-Review (MOPR) process, where everyone can make comments on his manuscript. Additionally, his book will be Open Access (OA) since the date of publication. We discuss with him how do MOPR and OA work, how he managed to combine both of them and how these initiatives can contribute to the democratization of knowledge. You can participate in the MOPR process of The Good Drone through this link: https://thegooddrone.pubpub.org/ Felipe G. Santos is a PhD candidate at the Central European University. His research is focused on how activists care for each other and how care practices w