New Books in Food

Food Justice Now: Deepening the Roots of Social Struggle (University of Minnesota Press, 2018) charts a path from food activism to social justice activism that integrates the two. In an engrossing, historically grounded, and ethnographically rich narrative, Joshua Sbicca argues that food justice is more than a myopic focus on food, allowing scholars and activists alike to investigate the causes behind inequities and evaluate and implement political strategies to overcome them.Joshua Sbicca is associate professor of sociology at Colorado State University. His research focuses on food as a site of economic, political, and social struggle. His recent work studies food systems and cultures and social movements at intersections of carcerality, gentrification, and racial capitalism. Underlying these interests is an ongoing engagement with how activists and scholars articulate and practice food justice and what this means for building broad based social movements.Website: http://joshuasbicca.com/Twitter: @joshsbiccaAmir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Since Iran's 1979 Revolution, the imperative to create and protect the inner purity of family and nation in the face of outside spiritual corruption has been a driving force in national politics. Through extensive fieldwork, Rose Wellman examines how Basiji families, as members of Iran's voluntary paramilitary organization, are encountering, enacting, and challenging this imperative. Her ethnography reveals how families and state elites are employing blood, food, and prayer in commemorations for martyrs in Islamic national rituals to create citizens who embody familial piety, purity, and closeness to God. Feeding Iran: Shi’i Families and the Making of the Islamic Republic (U California Press, 2021) provides a rare and humanistic account of religion and family life in the post-revolutionary Islamic Republic that examines how home life and everyday piety are linked to state power.Rose Wellman is an Assistant Professor of Anthropology at the University of Michigan-Dearborn. She specializes in Iran and the Middle East.Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Many Western entrepreneurs and businesses have foundered in trying to set up shop in China. Different expectations, different ways of doing business, different institutions and platforms—all come together to remove any pretensions that one can easily transplant a foreign business model into the Chinese market.One of these entrepreneurs was Xavier Naville, who moved to China in 1997 where he built Creative Food. Unlike many others, his venture was a success. It's now a key supplier to major restaurant chains across the country including McDonald's, KFC and Starbucks.The Lettuce Diaries: How A Frenchman Found Gold Growing Vegetables In China tells Xavier’s story growing Creative Foods: managing a Chinese team as a foreign manager, trying to work with farmers to improve how they conducted agriculture, and navigating investor demands. In this interview, Xavier and I talk about his time in China, what he learned about starting a business, and whether things are different in a more developed, more advanced economy.You can find more reviews, excerpts, interviews, and essays at The Asian Review of Books, including its review of The Lettuce Diaries. Follow on Facebook or on Twitter at @BookReviewsAsia.Nicholas Gordon is an associate editor for a global magazine, and a reviewer for the Asian Review of Books. He can be found on Twitter at @nickrigordon. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The avocado is the iconic food of the twenty-first century. It has gone from a little-known regional food to a social media darling in less than a hundred years. This is an astounding trajectory for a fruit that isn’t sweet, becomes bitter when it is cooked and has perhaps the oddest texture of any fruit or vegetable. But the idea that this rich and delicious fruit is also healthy despite being fatty and energy-dense gives it unicorn status among modern eaters, especially millennials.Through lively anecdotes, colourful pictures and delicious recipes, Jeff Miller's book Avocado: A Global History (Reaktion Books, 2020) explores the meteoric rise of the avocado, from its co-evolution with the megaherbivores of the Pleistocene to its acceptance by the Spanish conquistadores in Mexico and its current dominance of food consumers’ imagination.Jeff Miller is an Associate Professor of Hospitality Management at Colorado State University. He is the co-author of Food Studies: An Introduction to Research Methods (2009) and was named Culinary Educator of the Year in 2017. Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today I talked to Rosa Abreu-Runkel about her new book Vanilla: A Global History (Reaktion Books, 2020). Intoxicating and evocative, vanilla is so much more than a spice rack staple. It is a flavor that has defined the entire world—and its roots reach deep into the past. With its earliest origins dating back seventy million years, the history of vanilla begins in ancient Mesoamerica and continues to define and enhance today’s traditions and customs. It has been used by nearly every culture as a spice, a perfume, and even a potent aphrodisiac, while renowned figures from Louis XIV to Casanova and Thomas Jefferson have been captivated by its aroma and taste. Featuring recipes, facts, and fables, Vanilla unravels the delightfully rich history, mystery, and essence of a flavor that reconnects us to our own heritageRosa Abreu-Runkel is assistant professor at New York City College of Technology, Hospitality Department.Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From beer labels to literary classics like A River Runs Through It, trout fishing is a beloved feature of the iconography of the American West. But as Jen Brown demonstrates in Trout Culture: How Fly Fishing Forever Changed the Rocky Mountain West (U Washington Press, 2017), the popular conception of Rocky Mountain trout fishing as a quintessential experience of communion with nature belies the sport's long history of environmental manipulation, engineering, and, ultimately, transformation.A fly-fishing enthusiast herself, Brown places the rise of recreational trout fishing in a local and global context. Globally, she shows how the European sport of fly-fishing came to be a defining, tourist-attracting feature of the expanding 19th-century American West. Locally, she traces the way that the burgeoning fly-fishing tourist industry shaped the environmental, economic, and social development of the Western United States: introducing and stocking favored fish species, eradicating the less favored native "trash fish," changing the courses of waterways, and leading to conflicts with Native Americans' fishing and territorial rights. Through this analysis, Brown demonstrates that the majestic trout streams often considered a timeless feature of the American West are in fact the product of countless human interventions adding up to a profound manipulation of the Rocky Mountain environment.Troy A. Hallsell is the 341st Missile Wing historian at Malmstrom AFB, MT. The ideas expressed in this podcast do not represent the 341st Missile Wing, United States Air Force, or Department of Defense. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Ever since Noah exited the ark, human beings have been wanting to get drunk and high.Why?Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization (Hachette, 2021) is the latest attempt to answer that question.Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically-grounded explanation for our love of alcohol. Drawing on evidence from archaeology, history, cognitive neuroscience, psychopharmacology, social psychology, literature, and genetics, Slingerland shows that our taste for chemical intoxicants is not an evolutionary mistake, as we are so often told. In fact, intoxication helps solve several distinctively human challenges: enhancing creativity, alleviating stress, building trust, and pulling off the miracle of getting fiercely tribal primates to cooperate with strangers. Our desire to get drunk, along with the individual and social benefits provided by drunkenness, played a crucial role in sparking the rise of the first large-scale societies. We would not have civilization without intoxication.From marauding Vikings and bacchanalian orgies to sex-starved fruit flies, blind cave fish, and problem-solving crows, Drunk is packed with case studies and science, as well as practical takeaways for individuals and communities. The result is a captivating and long overdue investigation into humanity's oldest indulgence—one that explains not only why we want to get drunk, but also how it might actually be good for us to tie one on now and then. 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 Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In Coffee: A Global History (Reaktion Books, 2019), Jonathan Morris discusses the diverse cast of caffeinated characters who drank coffee, why and where they did so, as well as how it was prepared and what it tasted like. He identifies the regions and ways in which coffee has been grown, who worked the farms and who owned them, and how the beans were processed, traded, and transported. Morris also explores the businesses behind coffee—the brokers, roasters, and machine manufacturers—and dissects the geopolitics linking producers to consumers. Written in a style as invigorating as that first cup of Java, and featuring fantastic recipes, images, stories, and surprising facts, Coffee will fascinate foodies, food historians, baristas, and the many people who regard this ancient brew as a staple of modern life.Jonathan Morris is research professor in Modern History at the University of Hertfordshire, and Vice-President of the Royal Historical Society. He is an historian of consumption and consumer societies. Jonathan has also published Coffee: The Comprehensive Guide to the Bean, the Beverage and the Industry; and is a judge for the Specialty Coffee Association's Best New Product Awards. Instagram and Twitter: @coffeehistoryJM. Listen to Jonathan’s “A History of Coffee."Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town  (Viking, 2021) is memoir, ethnography, cookbook, and sketchbook rolled into one." This is the Princeton Independence's description of the polyvocal and artistic text, written by Hannah Kirshner. I cannot agree more with the following review they made on the creative quality of the book: "It evokes the best of the nature writing of Rachel Carson and Wendell Berry, as well as the food writing of M.F.K. Fisher and craft writing of Edmund de Waal." It is certainly a great book to read if you are traveling to Japan or to buy as a gift if you know someone who might be interested in Japanese culture but does not where to start. An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed–where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns–by an American writer and food stylist who spent years working alongside artisansOne night, Brooklyn-based artist and food writer Hannah Kirshner received a life-changing invitation to apprentice with a “saké evangelist” in a misty Japanese mountain village called Yamanaka. In a rapidly modernizing Japan, the region–a stronghold of the country’s old-fashioned ways–was quickly becoming a destination for chefs and artisans looking to learn about the traditions that have long shaped Japanese culture. Kirshner put on a vest and tie and took her place behind the saké bar. Before long, she met a community of craftspeople, farmers, and foragers–master woodturners, hunters, a paper artist, and a man making charcoal in his nearly abandoned village on the outskirts of town. Kirshner found each craftsperson not only exhibited an extraordinary dedication to their work but their distinct expertise contributed to the fabric of the local culture. Inspired by these masters, she devoted herself to learning how they work and live.Taking readers deep into evergreen forests, terraced rice fields, and smoke-filled workshops, Kirshner captures the centuries-old traditions still alive in Yamanaka. Water, Wood, and Wild Things invites readers to see what goes into making a fine bowl, a cup of tea, or a harvest of rice and introduces the masters who dedicate their lives to this work. Part travelogue, part meditation on the meaning of work, and full of her own beautiful drawings and recipes, Kirshner’s refreshing book is an ode to a place and its people, as well as a profound examination of what it means to sustain traditions and find purpose in cultivation and craft.During the interview, we talked about Hannah's process of creative writing and its symbiotic relation with accompanying illustrations. Our discussions quickly led to a series of episodes, which described her cross-cultural and cross-linguistic interactions with others (including humans, animals, plants, art crafts, and natural surroundings) in the wonderful mountain town, Yamanaka, in Ishikawa Prefecture. This book is not only a great invitation to the magical experience of living in rural Japan and becoming a part of satoyama, but also an indispensable contribution to our ongoing discussions on the larger problems of "sustainability," "decline of rural economy and tradition," "ecology," and the negative aspect of "urbanisation" or of "ageing rural society" in Japan among others.  Takeshi Morisato is philosopher and sometimes academic. He is the editor of the European Journal of Japanese Philosophy. He specializes in comparative and Japanese philosophy but he is also interested in making Japan and philosophy accessible to a wider audience. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Welcome to The Academic Life! In this episode you’ll hear about: Professor David Smith’s path to becoming a chemistry professor Why he’s passionate about making science inclusive and representational His husband’s death Being an academic and a single parent How sharing stories about food and cooking dinner helps him process his grief A discussion of his book Tw-eat: A Little Book with Big Feelings and Short Recipes for Very Busy Lives Today’s book is: Tw-eat: A Little Book with Big Feelings and Short Recipes for Very Busy Lives, written by David Smith during the Covid lockdown. In it, Professor Smith tells the story of his husband Sam dying, leaving him a single parent to a young son. Cooking and a love of food have been helping them get through things together. Tw-eat is his first book, presenting 100 of his favorite recipes, many of which he has shared on Twitter. He believes cooking should be simple: a few clear instructions, a good picture of the finished dish, and dinner on the table with a minimum of effort. His recipes are presented in the simplest possible form, offering a fresh new approach to cooking. Alongside the recipes, he shares the story of his family, and explores the emotional resonance of what we eat.Our guest is: Dave Smith is Professor of Chemistry at University of York, UK, where he carries out research into smart nanomaterials and nanomedicines, publishing around 200 papers. He is a passionate educator, giving outreach lectures to UK school students and through his own YouTube chemistry channel. Chemical and Engineering News named him as one of the Top 25 chemists to follow on Twitter, and he has received the Royal Society of Chemistry (RSC) Corday Morgan Award and a Higher Education Academy National Teaching Fellowship. He has written and lectured on the representation of LGBT+ scientists and was shortlisted for the Gay Times Barbara Burford Award for activist work representing LGBT+ individuals working in STEM. After the death of his husband from cystic fibrosis, Dave became a single parent, and has advocated for both carers and fathers in STEM. He is the author of Tw-eat: A Little Book with Big Feelings and Short Recipes for Very Busy Lives.Our host is: Dr. Christina Gessler, co-producer of the Academic Life.Listeners to this episode might also be interested in: Tw-eat More: A Little Book with More Big Feelings and Short Recipes for Very Busy Lives by David K. Smith Professor Smith’s research Find the Good: Unexpected Life Lessons from a Small-Town Obituary Writer, by Heather Lende Heal Yourself with Writing, by Catherine Ann Jones Self-Care for Grief: 100 Practices for Healing During Times of Loss by Nneka M. Okana This Will All Be Over Soon, by Cecily Strong The NBN podcast on The Aftergrief You are smart and capable, but you aren’t an island and neither are we. We reach across our mentor network to bring you podcasts on everything from how to finish that project, to how to take care of your beautiful mind. Wish we’d bring on an expert about something? DM us on Twitter: The Academic Life @AcademicLifeNBN. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food