『New Books in Food』のカバーアート

New Books in Food

New Books in Food

著者： Marshall Poe
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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 get informative, engaging content straight to your inbox: ⁠https://newbooksnetwork.substack.com/⁠ Follow us on Instagram and Bluesky to learn about more our latest interviews: @newbooksnetwork Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/foodNew Books Network アート クッキング 世界 文学史・文学批評 食品・ワイン
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  • Nora L. Rubel, "Recipes for the Melting Pot: The Lives of the Settlement Cook Book" (Columbia UP, 2026)

    Nora L. Rubel, "Recipes for the Melting Pot: The Lives of the Settlement Cook Book" (Columbia UP, 2026)
    2026/07/15
    In 1901, Lizzie Black Kander put together a cookbook based on the classes she taught at the Milwaukee Jewish Mission. “I was trying to teach a group of young foreign girls in a crowded neighborhood how to cook simple and nutritious food, yet have it attractive and inexpensive as we prepare it in America,” she recalled. The Settlement Cook Book would go on to be the most successful charitable cookbook in American history, remaining a best-seller into the 1970s. Despite including nonkosher recipes, it became a mainstay in Jewish kitchens and an enduring touchstone of Jewish American culture. Recipes for the Melting Pot: The Lives of The Settlement Cook Book (Columbia University Press, 2026) by Dr. Nora Rubel tells the remarkable story of The Settlement Cook Book, demonstrating how it shaped Jewish American identity—and was in turn shaped by generations of Jewish women. Dr. Rubel traces the cookbook’s evolution across forty editions over several decades, through waves of immigration, shifting gender roles, upward mobility, suburbanization, and rapid changes in Jewish life. She argues that the book celebrates pluralism, allowing it to serve at once as a tool for Americanization, a repository of tradition, and a platform for culinary innovation. Ultimately, The Settlement Cook Book is a record of American Jewish women’s history, told through the food they made and the lives they led. A cultural biography of an iconic cookbook, this lively and inviting book shares an inclusive vision of American cuisine. 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/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
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    45 分
  • Meena Khandelwal, "Cookstove Chronicles: Social Life of a Women's Technology in India" (U Arizona Press, 2026)

    Meena Khandelwal, "Cookstove Chronicles: Social Life of a Women's Technology in India" (U Arizona Press, 2026)
    2026/07/08
    Stove improvers have been designing and promoting “clean” or “efficient” biomass cookstoves in India since the 1940s and have been frustrated to find their carefully engineered stoves abandoned in trash heaps or repurposed as storage bins, while the traditional mud chulha retains a central place in the kitchen. Why do so many Indian women continue to use wood-burning, smoke-spewing stoves when they have other options? Based on anthropological research in Rajasthan, Cookstove Chronicles: Social Life of a Women’s Technology in India (University of Arizona Press, 2024) by Dr. Meena Khandelwal argues that the supposedly obsolete chulha persists because it offers women control over the tools needed to feed their families. Their continued use of old stoves alongside the new is not a failure to embrace new technologies but instead a strategy to maximize flexibility and autonomy. The chulha is neither the villain nor hero of this story. It produces particulate matter that harms people’s bodies, leaves soot on utensils and walls, and accelerates glacial melting and atmospheric warming. Yet it also depends on renewable biomass fuel and supports women’s autonomy as a local, do-it-yourself technology. Dr. Khandelwal, a feminist anthropologist, describes her collaboration with engineers, archaeologists, and others. She employs critical social theory and reflections from fieldwork to bring together research from a range of fields, including history, geography, anthropology, energy and environmental studies, public health, and science and technology studies (STS). In so doing she not only demystifies multidisciplinary research but also highlights the messy reality of actual behavior. Cookstove Chronicles critically examines why, despite extensive development efforts, use of the chulha persists. It offers an important new framework for looking at development, technology, environmental change, and human behavior. 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/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
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    1 時間 2 分
  • Making Microbes Explicit

    Making Microbes Explicit
    2026/07/03
    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 conversation that spans food systems, environment, health, dietetics, and culture, they explore human microbial relationships from the soil to the processing plant, at the grocery store, in home kitchens, and beyond. Sarah and Maya share how they each came to the study of microbes, discuss what microbes are and what it means to center microbes in food studies research, and reflect on some of the policy implications. Their two-part special section in the Spring and Summer 2026 issues of Gastronomica brings together 11 articles on microbes in food and food systems from researchers around the world. Listeners can find "Making Microbes Explicit: Introduction to Microbes, Food, and Food Systems" by Maya Hey and Sarah Elton, and their co-written follow-up piece, "Finding the Microbes in Food Studies” in Gastronomica (issues 26.1 and 26.2). Sarah Elton is an assistant professor and Eakin Chair in Critical Qualitative Health Research Methodology at the Dalla Lana School of Public Health, University of Toronto. She has published widely, with her research appearing most recently in journals such as Nature Cities, Social & Cultural Geography, Qualitative Inquiry and Gastronomica. She is also the author of Locavore (HarperCollins Canada 2010) and Consumed: Food for a Finite Planet (University of Chicago Press, 2013). Maya Hey is based in Stockholm at KTH Royal Institute of Technology, where she is a postdoctoral researcher with the Environmental Humanities Laboratory. Her interdisciplinary work on microbes draws on her background in food studies, dietetics, and communication. Her new book, Singing with Invisible Worlds: Fermenting Sake on Microbial Time will be published later this year by the University of Minnesota Press. Daniel E. Bender is a professor of food studies, environmental studies, and history at the University of Toronto, the President of the Association for the Study of Food and Society (ASFS), and Co-Chair of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
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    41 分
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