New Books in Food

Ines Prodöhl’s Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900-1950 (Routledge, 2023) is a history of how, why, and where the soybean became a critical ingredient in industry and agriculture in the first half of the twentieth century. Focusing on Japanese-dominated Manchuria, Germany, and the United States, Prodöhl shows that the soybean was a serendipitous solution to numerous and varied crises from the beginning of the century into the post-WWII decades. This story of imperialism, globalization, and technology begins in northeast China, the world’s soy cultivation center until the 1940s. It takes us to Germany, the number one importer of soybeans in the interwar period, and illuminates the various ways in which soy was integrated into the economy especially after the end of WWI as both an invaluable oilseed for industry and a source of protein-rich fodder for agriculture. Finally, Prodöhl explores how the United States first adopted the soybean mostly as a solution to overtaxed soils. Mixing economic, ecological, political, and technological/scientific history with a keen sense of the materiality of soy as a global product, Globalizing the Soybean is an accessible and enlightening book that will appeal to multiple audiences.This book is available open access here.This episode was recorded in person in the studios of Media City Bergen with technical assistance from Frode Ims.Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Sweet potatoes were among the American crops Christopher Columbus brought back to Europe—where they were thought to be an aphrodisiac. In China, this versatile root became a staple that fueled rapid population growth. Introduced to Japan to stave off famine, sweet potatoes later sustained the country’s imperial expansion. Because this hardy plant can thrive in almost any soil, it has long been cultivated as a subsistence crop in Southeast Asia, Africa, and Oceania. In recent years, Western health experts have begun touting the humble sweet potato as a “superfood” with numerous nutritional benefits. Considering these events and many others, Staple to Superfood: A Global History of the Sweet Potato (Columbia UP, 2025) explores the sweet potato’s rich history and remarkable global influence. Dr. Q. Edward Wang demonstrates how this resilient root has not only nourished communities but also defined their identities. Tracing its journeys through the intricate networks of global trade and cultural exchange, he shows how the sweet potato transformed agricultural practices, culinary traditions, and social structures worldwide. From the Americas to Europe to Asia and the Pacific, the spread of this crop illuminates the varied paths that global development has taken. Dr. Wang also contrasts the sweet potato with its botanically unrelated namesake, the white potato. Blending agricultural, cultural, and historical perspectives, Staple to Superfood offers a fresh look at the power of food to transform societies. It is a compelling exploration of how the sweet potato shaped the modern world and continues to influence global food systems today. 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/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide.US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website. Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Travel to virtually any African country and you are likely to find a Coca-Cola, often a cold one at that. Bottled asks how this carbonated drink became ubiquitous across the continent, and what this reveals about the realities of globalisation, development and capitalism.Bottled: How Coca-Cola Became African (Oxford University Press, 2023) by Dr. Sara Byala is the first assessment of the social, commercial and environmental impact of one of the planet's biggest brands and largest corporations, in Africa. Dr. Byala charts the company's century-long involvement in everything from recycling and education to the anti-apartheid struggle, showing that Africans have harnessed Coca-Cola in varied expressions of modernity and self-determination: this is not a story of American capitalism running amok, but rather of a company becoming African, bending to consumer power in ways big and small.In late capitalism, everyone's fates are bound together. A beverage in Atlanta and a beverage in Johannesburg pull us all towards the same end narrative. This story matters for more than just the local reasons, enhancing our understanding of our globalised, integrated world. Drawing on fieldwork and research in company archives, Dr. Byala asks a question for our time: does Coca-Cola's generative work offset the human and planetary costs associated with its growth in the twenty-first century?This interview was conducted by Dr. Miranda Melcher whose forthcoming 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. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Breakfast Cereal: A Global History (Reaktion, 2023) by Dr. Kathryn Dolan presents the long, distinguished and surprising history of breakfast cereal.Simple, healthy and comforting, breakfast cereals are a perennially popular way to start the day around the world. They have a long, distinguished and surprising history – around 10,000 years ago, with the advent of agriculture, people began breaking their fast with porridges made from wheat, rice, corn and other grains. It was only in the second half of the nineteenth century, however, in the United States, that a series of entrepreneurs and food reformers created the breakfast cereals we recognize today: Kellogg’s Corn Flakes, Cheerios and Quaker Oats, among others.In this global, entertaining and well-illustrated account, Dr. Dolan explores the history of breakfast cereals, including many historical and modern recipes that the reader can try at home.This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In this episode of New Books Network, Laura Goldberg speaks with Thomas David DuBois, Professor at Beijing Normal University, about his book China in Seven Banquets, which traces Chinese history through seven extraordinary meals. Gastronomy and dining rituals offer a revealing historical framework: they make visible social order, ethical values, and political power, expressed through ingredients, preparation, display, and etiquette. DuBois shares stories of early ritual feasts shaped by Confucian thought and of vast imperial banquets with hundreds of dishes – diving into fermented meat sauces, courtly excess, and the arrival of new foods via the Silk Road. Conversation also turns to the modern period, considering the globalization of Chinese cuisine and the circulation of foreign foods within China. A feast from film – in the opening sequence of cult classic Eat, Drink, Man, Woman – is explored, as is the potential of food security impacting China’s culinary future. In addition, DuBois shares how he recreated dozens of traditional recipes using modern kitchen techniques – all of which he includes in the book for the intrepid home cook. Thoughtful and engaging, the discussion invites listeners to see meals not simply as nourishment, but as moments where culture, power, and history come together. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In Food, Heresies, and Magical Boundaries in the Middle Ages (Amsterdam UP, 2024) by Dr. Andrea Maraschi & Dr. Francesca Tasca, readers will find stories about medieval heresies and “magic” from an unusual perspective: that of food studies. The time span ranges from Late Antiquity to the Late Middle Ages, while the geographical scope includes regions as different as North Africa, Spain, Ireland, continental Europe, the Holy land, and Central Asia. Food, heresies, and magical boundaries in the Middle Ages explores the power of food in creating and breaking down boundaries between different groups, or in establishing a contact with other worlds, be they the occult sides of nature, or the supernatural. The book emphasizes the role of food in crafting and carrying identity, and in transferring virtues and powers of natural elements into the eater’s body. Which foods and drinks made someone a heretic? Could they be purified? Which food offerings forged a connection with the otherworld? Which recipes allowed gaining access to the hidden powers within nature? 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/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

This episode features a conversation with the inspiring Dr. Veronica House, whose book Local Organic: Food Rhetorics and Community Writing for Impact (Utah State University Press, 2025) explores how writing takes shape within community networks. House brings a generous scholarly voice to questions of writing, community partnership, and meaningful collaboration, and this episode offers a chance to hear how her ideas grew from years of work alongside the people who shaped the project. From Dr. House’s faculty bio:  Veronica House is Associate Professor of the Practice and Director of the Writing Center at Boston College. She is the author of Local Organic: Food Rhetorics and Community Writing for Impact (2025) and Medea's Chorus: Myth and 20th Century Women's Poetry Since 1950 (2014). Veronica's recent teaching, community work, and scholarship focus on food movements, community-engaged writing, and writing as a force for social change. Veronica is Founding Director of the Conference on Community Writing and Founding Executive Director of the Coalition for Community Writing. She consults with faculty at colleges and universities across the country to design community-engaged courses and programs. Veronica is recipient of Campus Compact's Engaged Scholar Award; University of Colorado's Women Who Make A Difference Award; and numerous teaching awards. She serves as Consulting Editor of the Community Literacy Journal. ABOUT THE BOOK: In Local Organic, Veronica House explores ways to collaboratively build resilient local food systems and coalitions across disciplines and communities. Framed by a study of language, power, and food both nationally and in Boulder, Colorado, the book offers teachers, organizers, activists, and scholars ideas and examples for building interdisciplinary and intercommunity coalitional ecologies through writing in a methodology for engagement that the author calls ecological community writing. Based on more than a decade of research, teaching, writing, and project-building with undergraduate writing students and project partners, House theorizes how work to encourage local community-based writing becomes an ecological thread connecting things, ideas, and people. Local Organic is a book about collaboratively building community-derived definitions for resilient local food systems and how faculty and students can work to ethically partner with local communities using distributed definition building.Local Organic offers writing and rhetoric faculty and graduate students an ecological methodology to produce, teach, and theorize writing to help communities engage with a wide array of social issues and to work toward individual and community-level impacts. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

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/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

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/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food