New Books in Food

Marshall Poe

Food History

Agriculture

Wine

Climate Change

Veganism

Water

Milk

Cultural Identity

Food Studies

Eating Disorders

Alcohol

Culinary Traditions

Colonialism

Alcohol Consumption

Coca-Cola

Animal Rights

Food Security

Cultural History

Capitalism

Food Systems

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 ... more

20 ratings

Publishes	Twice weekly	Episodes	599	Founded	16 years ago
Number of Listeners		Categories	FoodArtsBooks

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Latest Episodes

Anna D. Jaroszyńska-Kirchmann, "Pierogi: An American Story of Polish Food" (Columbia UP, 2026)

Today, pierogi are the most recognizable Polish food in the United States and a symbol of Polish American identity. How did this humble dish attain such lofty status?

In Pierogi: An American Story of Polish Food (Columbia UP, 2026), Professor Anna D... more

18 Sep 2026 • 48 min

Sarah Trad, "A House in the Lebanese Mountains: Recipes & Stories from Beit Trad" (Thames & Hudson, 2026)

High in the Lebanese mountains above Beirut sits Beit Trad, an eighteenth-century family home that Sarah Trad transformed into a guesthouse devoted to Levantine hospitality. The house brings together family history, Lebanese design, food, and the bel... more

18 Sep 2026 • 37 min

Justin Ellen, "Better Than Grandma's: Comfort Desserts We Grew Up Loving" (Rolling Pin Press, 2026)

We all love the desserts we grew up with-the ones tied to family, tradition, and the moments we remember most. But as much as we love those recipes, they don't always turn out the way we'd want. That's where this book comes in. From cakes and cookies... more

15 Sep 2026 • 28 min

The Next Issue: Fall 2026 (26.3)

In this episode, Melissa Fuster and Rosi Song of Gastronomica’s Editorial Collective introduce the journal’s latest issue, Fall 2026 (volume 26, issue 3), now available online. Melissa talks with Rosi about what goes into putting a Gastronomica issue... more

4 Sep 2026 • 38 min • Popular

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Recent Guests

Justin Ellen

Baker and creator of Everything Just Bake

Everything Just Bake

Episode: Justin Ellen, "Better Than Grandma's: Comfort Desserts We Grew Up Loving" (Rolling Pin Press, 2026)

Rosi Song

Issue Editor of Fall 2026, Volume 26.3

Gastronomica Editorial Collective

Episode: The Next Issue: Fall 2026 (26.3)

Edward Cutler

Author of This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation

Chelsea Green

Episode: Edward Cutler, "This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation" (Chelsea Green, 2026)

Sascha Benjamin Fink

Director of Research at the Centre for Philosophy and AI Research; co-author of Gastronomy as Sensory Engineering

Centre for Philosophy and AI Research

Episode: Gastronomy as Sensory Engineering

Dr. Claudia Kreklau

Historian of modern Europe and author of The Making of Modern Eating, How the German Middle Class Forged the Way We Eat, 1780-1910

Berghahn Books (author)

Episode: Claudia Kreklau, "The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910" (Berghahn, 2026)

Po-Yi Hung

Geographer at the National Taiwan University

National Taiwan University

Episode: Po-Yi Hung, "Routes of Taiwan Tea: Mobility, Borders, and Territoriality" (U Washington Press, 2026)

Dan Du

Author, Associate Professor of History at the University of North Carolina at Charlotte

University of Nebraska Press (book publisher) / UNC Charlotte

Episode: Dan Du, "This World in a Teacup: Credit, Taste, and Power in the U. S.-China Tea Trade, 1784–1911" (U Nebraska Press, 2026)

Sophie Chao

Author of Land of Famished Beings, West Papuan Theories of Hunger

University of Sydney, Anthropology

Episode: Sophie Chao, "Land of Famished Beings: West Papuan Theories of Hunger" (Duke UP, 2025)

Matias Margulis

Associate Professor, University of British Columbia; author of Shadow Negotiators

University of British Columbia

Episode: Matias E. Margulis, "Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security" (Stanford UP, 2023)

Host

Miranda Melcher

Host of The New Books Network; frequent host and producer for related series

Reviews

4.0 out of 5 stars from 20 ratings

Perk of Knowing the Author's Perspective
I teach a university course every semester on the history of human nutrition. My students have to write a book review, which some confuse with a book report despite my efforts but that's another matter, after reading a non-fiction book about the history of nutrition, food studies, sports studies, and other related disciplines. New Books in Food is great for my students and for me. I learn about recently released books, which I add to my students' list of possibilities for the book review, and my... more
Apple Podcasts
5
Dr.Jeff.H
United States13 years ago

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Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

The host and guests provide thorough, research-driven discussions that illuminate how books shape food studies and public understanding.

Listeners value the clarity and accessibility of scholarly content, making complex topics approachable for students and professionals.

Appealing to sponsors seeking an academically engaged, policy-aware audience.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts	#166	United States/Arts/Food
Apple Podcasts	#179	United Kingdom/Arts/Food
Apple Podcasts	#137	Italy/Arts/Food
Apple Podcasts	#219	Germany/Arts/Food
Apple Podcasts	#154	Taiwan/Arts/Food
Apple Podcasts	#183	South Africa/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Justin Ellen, "Better Than Grandma's: Comfort Desserts We Grew Up Loving" (Rolling Pin Press, 2026)

Q: Let's talk about Better Than Grandma's now. So you write about Yanana's kitchen rules. There are 10 of them. What are some rules you still follow to this day?

I still follow all my nana's kitchen rules, especially the idea that there is always room for dessert, and I even prioritize dessert before the main course when choosing a restaurant.

Claudia Kreklau, "The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910" (Berghahn, 2026)

Q: So how exactly are these middle classes following these trends when they access foreign cuisines and court practices, and how does that translate to domestic kitchens?

The middle class followed trends through a process of transnational permeability: hiring foreign chefs, importing goods, translating cookbooks, and adapting court culinary ideas to practical household uses, often via court purveyors and household labor, leading to a gradual democratization of sophisticated food culture.

Claudia Kreklau, "The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910" (Berghahn, 2026)

Q: Could you start us off please by introducing yourself a little bit and tell us why you decided to write this book?

Claudia Kreklau introduces herself as a historian of modern Europe and explains she did not initially plan to write the book; instead, her research evolved from extensive archival work and a drive to understand how the German middle class engaged with food in the 19th century.

Po-Yi Hung, "Routes of Taiwan Tea: Mobility, Borders, and Territoriality" (U Washington Press, 2026)

Q: What surprised you most in your research?

The extent to which labor from Vietnam underpins what is marketed as Taiwan tea inside Taiwan, illustrating how national identity and authenticity are produced not only by branding but also by the labor networks that harvest the tea leaves.

Po-Yi Hung, "Routes of Taiwan Tea: Mobility, Borders, and Territoriality" (U Washington Press, 2026)

Q: How did the Thai context influence Taiwan tea branding and production?

Thai production reframed Taiwan tea as a political tool for border management; local producers adapted branding to fit Thai tastes, developed alternate products like Thai-style oolong and bottled teas, and considered organic certification to access European and American markets, all while navigating cross-border labor and shifting diplomatic relationships.

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Frequently Asked Questions About New Books in Food

What is New Books in Food about and what kind of topics does it cover?

A rigorously scholarly interview series that centers on recent books about food, culture, history, and policy. Episodes typically pair a host with authors or researchers to unpack methodologies, historical trajectories, and social implications of food systems—from heritage and traditional cuisines to fermentation, industrial policy, and biotechnology. The show often threads ethnography, anthropology, and global histories to illuminate how power, labor, and culture shape what we eat, how it's produced, and how knowledge is circulated. A standout pattern is the depth of archival and cross-disciplinary discussion, which often translates complex research into accessible conversations for an educated audience of scholars, students, librarians, a... more

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Which podcasts are similar to New Books in Food?

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1. Gastropod
2. You're Wrong About
3. 99% Invisible
4. Stuff You Should Know
5. The Ezra Klein Show

How many episodes of New Books in Food are there?

New Books in Food launched 16 years ago and published 599 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on New Books in Food?

Recent guests on New Books in Food include:

1. Justin Ellen
2. Rosi Song
3. Edward Cutler
4. Sascha Benjamin Fink
5. Dr. Claudia Kreklau
6. Po-Yi Hung
7. Dan Du
8. Sophie Chao

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