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

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Publishes	Daily	Episodes	579	Founded	15 years ago
Number of Listeners		Categories	ArtsFoodBooks

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Latest Episodes

Making Microbes Explicit

This 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 con... more

3 Jul 2026 • 40 min

Peter Ross, "Insatiable Appetites: Eating Out in Georgian London" (Bodleian Library, 2026)

In 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 d... more

1 Jul 2026 • 1 hr 2 min

Ryan Angulo and Doug Crowell, "Kindness & Salt: Recipes for the Care & Feeding of Your Friends & Neighbors" (Grand Central Publishing, 2018)

When 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 Waff... more

29 Jun 2026 • 42 min

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

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Recent Guests

Ashok Malhotra

Historian, Queen's University Belfast

Queen's University Belfast

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

Helen Zoe Veit

Author; Associate Professor of History

Michigan State University

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

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)

TW. Lim

Writer and chef

Episode: Lim Tse Wei, "Little Perfections: Eating in Singapore" (Kitchen Arts and Letters, 2026)

Danielle Fernandez-Pasquale

Co-founder of Cooking Sections, author

Cooking Sections

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

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	#125	United Kingdom/Arts/Food
Apple Podcasts	#80	India/Arts/Food
Apple Podcasts	#81	Denmark/Arts/Food
Apple Podcasts	#88	Philippines/Arts/Food
Apple Podcasts	#160	Israel/Arts/Food
Apple Podcasts	#168	South Africa/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

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

Q: Do you think Ashok, when these experiments are being developed, is the goal of the scientists to lift up and improve nutrition, health, and with consequences for Imperial utility, or is there something else at stake here?

Ashok argues that while there was a public interest in improving nutrition for public health and military recruitment, the work was deeply entangled with colonial power, eugenics discourse, and racialized assumptions, meaning improvements were often framed to bolster imperial aims rather than purely humanitarian goals.

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

Q: Was there anything in your research that surprised you about the history of children's eating and pickiness?

Veit notes that reverse psychology as a contemporary parenting idea is relatively new; historically, parents tended to expect children to listen and to learn to like foods, and that the widespread concept of reverse psychology only emerged later in the 20th century, shaping today's fears around food.

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

Q: Could you start us off by introducing yourself a little bit and tell us why you decided to write this book beyond the big question of why Picky eating?

Helen Veit describes herself as an Associate Professor of History with a long-standing focus on the history of food, and explains that she was drawn to this project by noticing how historical descriptions of children as non-picky or curious about food contradicted the modern view and how this shift reveals broader cultural and economic changes.

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.

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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. The Food Chain
2. The LRB Podcast
3. The Daily
4. Today, Explained
5. Science Friday

How many episodes of New Books in Food are there?

New Books in Food launched 15 years ago and published 579 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. Ashok Malhotra
2. Helen Zoe Veit
3. Jonatan Leer
4. Stinne Gunder Strøm Krogager
5. Ashley Rose Young
6. Marissa Nicosia
7. Kate Brown
8. TW. Lim

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