New Books in Food

Ukraine: Food and History (O. Braichenko, 2020) tells about the past and present of Ukrainian cuisine. It includes recipes of dishes that everyone can cook and local products, which together present Ukraine’s cultural diversity and rich heritage. Learn from the book about the culinary traditions of Ukraine which are still alive nowadays, as well cooking techniques, and ways of product preservation. The authors pay special attention to the way Ukrainian cuisine is presented whether during a diplomatic reception or a family dinner. Since table setting, and decoration also create atmosphere of the event and guests’ experience.This book is available open access here. Nataliya Shpylova-Saeed has a Ph.D. in Slavic languages and literatures (Indiana University, 2022). Her dissertation explores contested memory focusing on Ukraine and Russia. She also holds a Ph.D. in American literature (Taras Shevchenko Institute of Literature, National Academy of Sciences of Ukraine, 2007). In her dissertation on Richard Brautigan, she focuses on postmodernism in American literature. Currently, she is Visiting Assistant Professor in the Department of Russian and Eurasian program at Colgate University (Hamilton, NY). Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram.Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website or follow her on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In Eating While Black: Food Shaming and Race in America (UNC Press, 2022), Psyche A. Williams-Forson offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity--as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature (U Toronto Press, 2021) considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of Spain.The book considers a variety of perspectives and material cultures, such as the pre-Colombian conception of chocolate, the commercial enterprise surrounding chocolate, and the darker side of chocolate's connections to witchcraft and sex. Encapsulating both historical and literary interests, Chocolate will appeal to anyone interested in the global history of chocolate. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish’s edited book Food Instagram: Identity, Influence, and Negotiation (published by the University of Illinois Press in 2022) explore the massively popular social media platform as a space for self-identification, influence, transformation, and resistance. Artists and journalists join a wide range of scholars to look at food’s connection to Instagram from vantage points as diverse as Hong Kong’s camera-centric foodie culture, the platform’s long history with feminist eateries, and the photography of Australia’s livestock producers. What emerges is a portrait of an arena where people do more than build identities and influence. Users negotiate cultural, social, and economic practices in a place that, for all its democratic potential, reinforces entrenched dynamics of power.Interdisciplinary in approach and transnational in scope, Food Instagram: Identity, Influence, and Negotiation offers general readers and experts alike new perspectives on an important social media space and its impact on a fundamental area of our lives.Rituparna Patgiri, PhD is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Societies are often judged by how they treat their most vulnerable members: the poor and near poor. In the United States, this responsibility belongs not only to governments, but also to charities, businesses, individuals, and family members. Their combined efforts generate a social safety net. In Who Cares: The Social Safety Net in America (Oxford UP, 2022), Christopher Howard offers the first comprehensive map of the US social safety net. He chronicles how different parts of American society talk about poverty-related needs. And he shows what Americans do to provide basic levels of income, food, housing, medical care, and daily care. Although the US social safety net is extensive, major gaps remain, particularly impacting Blacks, Hispanics, and individuals who are not employed full-time. Drawing heavily upon evidence from the years right before the COVID-19 pandemic, Howard demonstrates that these problems persist even when the economy seems healthy. Who Cares concludes with an initial assessment of how the social safety net performed during the pandemic.Stephen Pimpare is director of the Public Service & Nonprofit Leadership program and Faculty Fellow at the Carsey School of Public Policy at the University of New Hampshire. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Gurpinder Singh Lalli's book Schools, Space and Culinary Capital (Routledge, 2022) introduces the notion of culinary capital to investigate socialisation and school mealtime experiences in an academy school based in the UK. Drawing on interviews collated from children, teachers and staff within the school, the text sheds light on food insecurity in society and schools as being a major issue in educational policy. The book examines schools as a microcosm for society with school food space being the playground for socialisation. It shows how forms of culinary capital can be extended in the school dining hall where social space is negotiated with notions of inclusion and exclusion during mealtime. The book uses gender, class and race to understand the school dining hall as a space where culinary capital can be exchanged and learnt. Thorough research accompanied by ethnographic visuals, field notes and observations, it also explores the sensory impact of school gardens. As such the book will be of interest to students, teachers, school leaders, educators and policy makers in the fields of Education, Sociology, Social Policy and Food Studies.Rituparna Patgiri, PhD is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Will Guidara, author of 'Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect,' discusses the transformative power of hospitality in the restaurant industry. He shares stories of magical experiences created for guests, the importance of intentional connection, and the lessons learned from industry leaders. Guidara emphasizes the impact of hospitality on business success and the need for persistence, determination, and authenticity. The podcast explores the concept of 'unreasonable hospitality' in various industries and concludes with gratitude for the release of Guidara's new book.

Micha Odenheimer is the founder and director of Tevel B’Zedek, an Israeli NGO that aims to create Israeli and Jewish leadership passionately engaged in Tikkun Olam – fixing the world – locally and globally. Tevel B’Zedek provides community development support for sustainable agriculture in remote rural areas.Odenheimer is an activist and former journalist who reported from worldwide locations including Somalia, Ethiopia, Myanmar, Bangladesh and India. Born in California and educated at Yale, Odenheimer is an ordained Orthodox rabbi for whom reducing global poverty is a religious imperative.Around the world, more than enough food is produced to feed the global population—but hundreds of millions of people still go hungry. After steadily declining for a decade, world hunger is on the rise today, reportedly affecting nearly 10% percent of people globally. The growing food crisis is driven largely by wars, the COVID-19 pandemic, and climate change.Renee Garfinkel, Ph.D. is a psychologist, writer, Middle East television commentator and host of The New Books Network’s Van Leer Jerusalem Series on Ideas. Write her at reneeg@vanleer.org.il. She's on Twitter @embracingwisdom. She blogs here. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In 1910, the future of California wine looked dim. Beset by crises ranging from earthquakes to insect infestations, and with momentum moving toward prohibition, the nascent industry seemed dead on the vine. How then, a mere sixty years later, did a blind taste test from some of France's toughest sommeliers judge California wines superior to their French counterparts? In Crush: The Triumph of California Wine (University of Nevada Press, 2018), writer, lawyer, and University of California Berkeley Distinguished Fellow John Briscoe explains who rescued the California wineries and how they accomplished the task. This is a global story two hundred years in the making, full of fascinating stories and larger than life characters. As California wines face an uncertain, climate-changed, future, Briscoe argues we should look to the past to understand how the state's viticulture has weathered difficult storms in its long and fascinating history.Dr. Stephen R. Hausmann is an assistant professor of history at the University of St. Thomas in Minnesota. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food