New Books in Food

Marshall Poe

Food History

Food Studies

Agriculture

Wine

Cultural Identity

Animal Rights

Climate Change

Veganism

Water

Milk

Food Security

Eating Disorders

Alcohol

Culinary Traditions

Colonialism

Alcohol Consumption

Food Justice

Coca-Cola

Cultural History

Capitalism

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

19 ratings

Publishes	Daily	Episodes	576	Founded	15 years ago
Number of Listeners		Categories	BooksArtsFood

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Guests Host Reviews Charts Talking Points

Latest Episodes

Ashok Malhotra, "Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969" (UCL Press, 2026)

Imperial 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 exami... more

6 Jun 2026 • 35 min • Most popular

Helen Veit, "Picky: How American Children Became the Fussiest Eaters in History" (St Martin's Press, 2026)

Are 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... more

1 Jun 2026 • 43 min • Popular

Jonatan Leer and Stinne Gunder Strøm Krogager, "Food Porn: Food Aesthetics in a Digital Age" (Bristol UP, 2026)

Is 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 ... more

31 May 2026 • 40 min

Ashley Rose Young, "Nourishing Networks: The Public Culture of Food in New Orleans" (Oxford UP, 2025)

For 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... more

29 May 2026 • 51 min

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Recent Guests

Jonatan Leer

Dr., professor at Örebro University in Culinary Arts and Meal Science

Örebro University

Episode: Jonatan Leer and Stinne Gunder Strøm Krogager, "Food Porn: Food Aesthetics in a Digital Age" (Bristol UP, 2026)

Stinne Gunder Strøm Krogager

Dr., associate professor at the Department of Culture and Communication, Örebro University

Örebro University

Episode: Jonatan Leer and Stinne Gunder Strøm Krogager, "Food Porn: Food Aesthetics in a Digital Age" (Bristol UP, 2026)

Ashley Rose Young

Food historian; American History Curator in the Rare Book Division at the Library of Congress

Oxford University Press publication author; Library of Congress

Episode: Ashley Rose Young, "Nourishing Networks: The Public Culture of Food in New Orleans" (Oxford UP, 2025)

Marissa Nicosia

Professor of Renaissance literature

Penn State Abington

Episode: Marissa Nicosia, "Shakespeare in the Kitchen" (Routledge, 2026)

Kate Brown

Distinguished professor in the history of science at MIT and author

MIT

Episode: Kate Brown, "Tiny Gardens Everywhere: The Past, Present and Future of the Self-Provisioning City" (W. W. Norton, 2026)

Danielle Fernandez-Pasquale

Co-founder of Cooking Sections, author

Cooking Sections

Episode: Cooking Sections, "Waves Lost at Sea" (Spector Books, 2026)

Alon Schwabe

Co-founder of Cooking Sections, author

Cooking Sections

Episode: Cooking Sections, "Waves Lost at Sea" (Spector Books, 2026)

Andrea Borghini

Associate professor of philosophy at the University of Milan and director of the International Research Network, Culinary Mind

University of Milan; Culinary Mind

Episode: Mapping Out Food and Philosophy

Helen Goh

Author of Baking and the Meaning of Life, Psychotherapist

Abrams Books

Episode: Helen Goh, "Baking and the Meaning of Life: How to Find Joy in 100 Recipes" (Abrams, 2025)

Host

Miranda Melcher

Host of The New Books Network, and appears across episodes.

Reviews

4.0 out of 5 stars from 19 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.

Great depth and breadth; you'll hear authors discuss their books with rigorous context.

High-quality guest selections that bridge scholarship and public understanding of food culture.

Excellent for students; useful resource for finding primary ideas and questions to explore in class.

Chart Rankings

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

Apple Podcasts	#208	United Kingdom/Arts/Food
Apple Podcasts	#36	Philippines/Arts/Food
Apple Podcasts	#85	India/Arts/Food
Apple Podcasts	#114	Brazil/Arts/Food
Apple Podcasts	#128	South Africa/Arts/Food
Apple Podcasts	#147	Israel/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Jonatan Leer and Stinne Gunder Strøm Krogager, "Food Porn: Food Aesthetics in a Digital Age" (Bristol UP, 2026)

Q: So can you tell us more what particular questions you're asking in this book and how you developed that focus?

We focus on how digitalization has reshaped everyday food culture, examine various definitions of food porn, and explore how aesthetics and social media contexts interact with gender, taste, and power, resulting in a broad umbrella of styles and meanings.

Kate Brown, "Tiny Gardens Everywhere: The Past, Present and Future of the Self-Provisioning City" (W. W. Norton, 2026)

Q: Great. Well, I'd like to begin by asking you about the tiny garden practice that goes by many names. What is it and why has it appeared again and again and in so many places throughout human history?

Brown explains that tiny gardens arise as cities urbanize and industrialize, when people reclaim neglected spaces to grow food locally, using common resources and mutual aid to create soil and crops within city edges, thereby challenging the idea that food must be produced far away.

Cooking Sections, "Waves Lost at Sea" (Spector Books, 2026)

Q: Just to start, why did you decide to write this book, and who are your intended audiences?

The book compiles a decade of Cooking Sections' work, pairing projects, essays, and readings to address metabolism, pollution, rights of nature, and changing environments in Cantabria, while inviting readers from varied disciplines to engage with the practice through multiple formats.

Rawlston Williams, "The Caribbean Cookbook" (Phaidon Press, 2026)

Q: Why was it important for you to show that Caribbean cooking can be both rooted and accessible?

He explains that recipes should be doable and quick, rooted in lived experience, so that people can connect with Caribbean flavors without needing specialized knowledge or extensive time, while still honoring culture and history.

Rawlston Williams, "The Caribbean Cookbook" (Phaidon Press, 2026)

Q: What is your greatest achievement?

He reflects on leaving his homeland for the United States and building a life through education and mentorship, culminating in his leadership as a chef and the launch of his book tour, with family and community impact shaping that journey.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

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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 scholarly, book-centric interview series that brings authors, researchers, and practitioners in food studies, culinary history, anthropology, philosophy, and related disciplines into conversation with fellow scholars. Each episode centers on a recently published work, often exploring how food, culture, and food systems intersect with politics, society, and daily life. Listeners can expect rigorous analysis, cross-disciplinary perspectives, and vivid case studies—from urban self-sufficiency and urban gardening to culinary histories across the Americas, Europe, and the Caribbean. A notable strength is the show's ability to connect theoretical ideas with tangible cultural practices, making academic topics accessible to a broad audience while... more

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Which podcasts are similar to New Books in Food?

These podcasts share a similar audience with New Books in Food:

1. Good Food
2. The Food Chain
3. Travel with Rick Steves
4. Gastropod
5. Science Friday

How many episodes of New Books in Food are there?

New Books in Food launched 15 years ago and published 576 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. Jonatan Leer
2. Stinne Gunder Strøm Krogager
3. Ashley Rose Young
4. Marissa Nicosia
5. Kate Brown
6. Danielle Fernandez-Pasquale
7. Alon Schwabe
8. Andrea Borghini

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