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Today I’m speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland’s Guinness) the pale lager dominates in popularity. This wasn’t always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer.
Caleb Zakarin is editor of the New Books Network.
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To the untrained eye there’s nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback.
Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu’ is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It’s anything but bland.
This interview was conducted by Dr. Miranda Melcher whose new 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.
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We take the edible trappings of flirtation for granted: chocolate covered strawberries and romance, oysters on the half shell and desire, the eggplant emoji and a suggestive wink. But why does it feel so natural for us to link food and sexual pleasure? In Lustful Appetites: an Intimate History of Good Food and Wicked Sex (Polity, 2024), Dr. Rachel Hope Cleves explores the long association between indulging in good food and an appetite for naughty sex, from the development of the Parisian restaurant as a place for men to meet with prostitutes and mistresses, to the role of sexual outlaws like bohemians, new women, lesbians and gay men in creating epicurean culture in Britain and the United States. Taking readers on a gastronomic journey from Paris and London to New York, Chicago and San Francisco, Lustful Appetites reveals how this preoccupation changed the ways we eat and the ways we are intimate―while also creating stigmas that persist well into our own twenty-first century.
This interview was conducted by Dr. Miranda Melcher whose new 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.
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To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking (Ten Speed Press, 2024), Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria.
Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.
Speaking with New Books Network, Luisa gives history and context to the cooking of Germany and its influences worldwide.
Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.
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In Health Freaks: America's Diet Champions and the Specter of Chronic Illness (University of North Carolina Press, 2024) Dr. Travis A. Weisse tells a new history of modern diets in America that goes beyond the familiar narrative of the nation's collective failure to lose weight. By exploring how the popularity of diets grew alongside patients' frustrations with the limitations and failures of the American healthcare system in the face of chronic disease, Weisse argues that millions of Americans sought "fad" diets—such as the notorious Atkins program which ushered in the low-carbohydrate craze—to wrest control of their health from pessimistic doctors and lifelong pharmaceutical regimens.
Drawing on novel archival sources and a wide variety of popular media, Dr. Weisse shows the lengths to which twentieth-century American dieters went to heal themselves outside the borders of orthodox medicine and the subsequent political and scientific backlash they received. Through colorful profiles of the leaders of four major diet movements, Health Freaks demonstrates that these diet gurus weren't shady snake oil salesmen preying on the vulnerable; rather, they were vocal champions for millions of frustrated Americans seeking longer, healthier lives.
This interview was conducted by Dr. Miranda Melcher whose new 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.
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The English Table: Our Food through the Ages (Reaktion, 2024) by Jill Norman is a delectable journey through the culinary history of England, from ancient times to the present day. The book sheds light on the evolution of English cuisine, which essentially was the food of the rich – the poor had to manage as best they could until the 20th century. Unveiling the secrets hidden in period cookery books, from the earliest known scroll of recipes – the 14th-century Forme of Cury – to modern classics such as Jane Grigson’s English Food, each chapter is a culinary time capsule. Enriched with historical context, the book features carefully curated recipes from each era, offering a mouth-watering glimpse into the flavours that have shaped English culinary heritage.
This interview was conducted by Dr. Miranda Melcher whose new 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.
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A turkey is the centerpiece of countless Thanksgiving and Christmas dinners. Yet most of us know almost nothing about today’s specially bred, commercially produced birds. In this brief book, bestselling author Peter Singer tells their story—and, unfortunately, it’s not a happy one. Along the way, he also offers a brief history of the turkey and its consumption, ridicules the annual U.S. presidential “pardon” of a Thanksgiving turkey, and introduces us to “a tremendously handsome, outgoing, and intelligent turkey” named Cornelius. Above all, Singer explains how we can improve our holiday tables—for turkeys, people, and the planet—by liberating ourselves from the traditional turkey feast. In its place, he encourages us to consider trying a vegetarian alternative—or just serving the side dishes that many people already enjoy far more than turkey. Complete with some delicious recipes for turkey-free holiday feasting, Consider the Turkey (Princeton University Press, 2024) will make you reconsider what you serve for your next holiday meal—or even tomorrow’s dinner.
Peter Singer is a professor of bioethics, with a background in philosophy. He works mostly in practical ethics and is best known for Animal Liberation and for his writings about global poverty.
Kyle Johannsen is Sessional Faculty Member in the Department of Philosophy at Trent University. His most recent authored book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021).
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In Delicious Prose: Reading the Tale of Tobit with Food and Drink (Brill, 2018), Naomi S.S. Jacobs explores how the numerous references to food, drink, and their consumption within The Book of Tobit help tell its story, promote righteous deeds and encourage resistance against a hostile dominant culture. Jacobs' commentary includes up-to-date analyses of issues of translation, text-criticism, source criticism, redaction criticism, and issues of class and gender. Jacobs situates Tobit within a wide range of ancient writings sacred to Jews and Christians as well as writings and customs from the Ancient Near East, Ugarit, Greece, Rome, including a treasure trove of information about ancient foodways and medicine.
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A journey through Southern Appalachia to explore the complex messages food communicates about the region. Depictions of Appalachian food culture and practices often romanticize people in the region as good, simple, and, often, white. These stereotypes are harmful to the actual people they are meant to describe as well as to those they exclude.
In Hungry Roots: How Food Communicates Appalachia's Search for Resilience (U South Carolina Press, 2024), Ashli Quesinberry Stokes and Wendy Atkins-Sayre tell a more complicated story. The authors embark on a cultural tour through food and drinking establishments to investigate regional resilience in and through the plurality of traditions and communities that form the foodways of Southern Appalachia. They visit cafes serving cornbread and beans, a critically acclaimed soul food restaurant, distilleries, festivals celebrating Cherokee and Scottish heritage, a community center and garden serving under-resourced neighbors, and many other food and drinking venues. Hungry Roots demonstrates why Appalachian food matters.
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Every hundred years, as the story goes, two angels wonder out loud whether the bees are still swarming. For as long as the bees are swarming, the angels are reassured, the world holds together. Still, the tale suggests, the angels live in anxious anticipation of the End. Local beekeepers in Bosnia and Herzegovina retell the old tale with growing unease, as their honeybees weather the ground effects of climate change.
Beekeeping in the End Times (Indiana UP, 2024) relates extreme weather events and quieter disasters that have been altering honey ecologies across Bosnia and Herzegovina since 2014. While world-wide endangerment of pollinators, and bees in particular, has been the subject of much global concern, effects of climate change on the indispensable honeybees, remain understudied. Drawing on a five-year long study, the book suggests that local apiarists' field observations resonate with many climate biologists' concerns and speculations about the future of plant-bee relations on the warming planet. Local practice also adds to the record complex and puzzling trends that make honey scarce in otherwise lush, biodiverse landscapes.
To Bosnian Muslims, honeybees are more than pollinators. They are inspired beings whose honey is another form of divinely revelation. To appreciate the meaning of honeybees and to grasp the dire ecological catastrophe underway, Jašarević reads contemporary environmental writings and Sufi texts, she listens to the seasoned beekeepers and collects local wisdom tales. From start to finish, Jašarević pores over key Islamic texts, the Quran and the Hadith, and their popular retellings. The Islamic end-times lore, the book proposes, holds surprising lessons on how to live and strive in the 'not yet,' stalling the apocalypse.
Yadong Li is a PhD student in anthropology at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here.
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From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.
Matzah and Flour: Recipes from the History of the Sephardic Jews (Cherry Orchard Books, 2024) offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like chickpea, corn, and barley, intertwines with cultural narratives and religious observance. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook's thoughtfully prepared recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine.
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This episode focuses on a cluster of issues of longstanding significance in Southeast Asia and in Southeast Asian Studies – plantation agriculture, global commodity chains or supply chains, exploitation of labour and environmental degradation, and resistance. To discuss these issues, we are joined by Dr. Alyssa Paredes, an environmental and economic anthropologist who is an Assistant Professor in the Department of Anthropology at the University of Michigan.
Dr. Paredes received her PhD in Anthropology (with distinction) from Yale University in 2020. Her work has been published in a variety of journals, including Antipode, Ethnos, Gastronomica, and the Journal of Political Ecology. She is a contributor to the edited volume Multispecies Justice and the Feral Atlas website, and she is co-editor of Halo-Halo Ecologies: The Emergent Environments Behind Filipino Food, forthcoming with the University of Hawai’i Press in April 2025. She is currently working on a book manuscript provisionally titled Bananapocalypse: Plantation Capitalism from Philippine Mindanao, which traces the afterlives of externalities in the making and unmaking of an industrial agricultural crop, drawing on approaches from such fields as anthropology, science and technology studies, human geography, and critical food studies.
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The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment?
In Making It: Success in the Commercial Kitchen (Rutgers University Press, 2024), Ellen T. Meiser explores how the career path of restaurant workers depends on their accumulation of kitchen capital, a cultural asset based not only on their ability to cook but also on how well they can fit into the workplace culture and negotiate its hierarchical structures. After spending 120 hours working in a restaurant kitchen and interviewing fifty chefs and cooks from fine-dining establishments and greasy-spoon diners across the country, sociologist Ellen Meiser discovers many strategies for accumulating kitchen capital. For some, it involves education and the performance of expertise; others climb the ranks by controlling their own emotions or exerting control over coworkers. Making It offers a close and personal look at how knowledge, power, and interpersonal skills come together to determine who succeeds and who fails in the high-pressure world of the restaurant kitchen.
Michael O. Johnston, Ph.D. is a Assistant Professor of Sociology at William Penn University. He is the author of The Social Construction of a Cultural Spectacle: Floatzilla (Lexington Books, 2023) and Community Media Representations of Place and Identity at Tug Fest: Reconstructing the Mississippi River (Lexington Books, 2022). His general area of study is at the intersection of built-environment, experience, identity, and place. He is currently conducting research on how architectural designers, builders, and community planners negotiate a sense of identity and place for residents of newly constructed neighborhoods. To learn more about Michael O. Johnston you can go to his website, Google Scholar, Twitter @ProfessorJohnst, or by email at [email protected].
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Handcrafted Careers: Working the Artisan Economy of Craft Beer (U California Press, 2024) unpacks the problems and privileges of pursuing a career of passion by exploring work inside craft breweries.
As workers attempt new modes of employment in the era of the Great Resignation, they face a labor landscape that is increasingly uncertain and stubbornly unequal. With Handcrafted Careers, sociologist Eli Revelle Yano Wilson dives headfirst into the everyday lives of workers in the craft beer industry to address key questions facing American workers today: about what makes a good career, who gets to have one, and how careers progress without established models.
Wilson argues that what ends up contributing to divergent career paths in craft beer is a complex interplay of social connections, personal tastes, and cultural ideas, as well as exclusionary industry structures. The culture of work in craft beer is based around “bearded white guy” ideals that are gendered and racialized in ways that limit the advancement of women and people of color. A fresh perspective on niche industries, Handcrafted Careers offers sharp insights into how people navigate worlds of work that promote ideas of authenticity and passion-filled careers even amid instability.
Michael O. Johnston, Ph.D. is a Assistant Professor of Sociology at William Penn University. He is the author of The Social Construction of a Cultural Spectacle: Floatzilla (Lexington Books, 2023) and Community Media Representations of Place and Identity at Tug Fest: Reconstructing the Mississippi River (Lexington Books, 2022). His general area of study is at the intersection of built-environment, experience, identity, and place. He is currently conducting research on how architectural designers, builders, and community planners negotiate a sense of identity and place for residents of newly constructed neighborhoods. To learn more about Michael O. Johnston you can go to his website, Google Scholar, Twitter @ProfessorJohnst, or by email at [email protected].
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Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the biscuits, cornbread, cakes, and rolls that will help home cooks bake like a Southerner, whether or not they come from below the Mason-Dixon line.
As Anne Byrn explains on New Books Network, recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? She shares these stories and recipes, developed from good times and bad, having diligently uncovered them using the investigative expertise she earned as a journalist with the Atlanta Journal-Constitution and Tennessean
She provides a fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—discussing the places, the people, the products and the culture of the moment that influenced what people baked. Anne talks about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations. She shares stories about Jewish families that came to the South and reinterpreted traditional baked goods to incorporate local ingredients, and she also talks about the pastry chefs who have thoughtfully reimagined how the South bakes.
Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.
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China today positions itself as a model of state-led environmentalism. On the country’s arid rangelands, grassland conservation policies have targeted pastoralists and their animals, blamed for causing desertification. State environmentalism - in the form of grazing bans, enclosure, and resettlement - has transformed the lives of many ethnic minority herders in China’s western borderlands. However, this book shows how such policies have been contested and negotiated on the ground, in the context of the state’s intensifying nation-building project.
Drawing on ethnographic fieldwork in Alasha, in the far west of China’s Inner Mongolia Autonomous Region, Thomas White describes how ethnic Mongols have foregrounded the local breed of Bactrian camel, mobilizing ideas of heritage and resource conservation to defend pastoralism. In exploring how the greening of the Chinese state affects the entangled lives of humans and animals at the margins of the nation-state, this study is both a political biography of the Bactrian camel and an innovative work of political ecology addressing critical questions of rural livelihoods, conservation, and state power.
Thomas White is lecturer in China and Sustainable Development at the Lau China Institute, King’s College London. His research interests include China’s borderlands, political ecology, infrastructure, and Sino-Mongolian relations. China's Camel Country: Livestock and Nation-Building at a Pastoral Frontier (U Washington Press, 2024) is his first monograph.
Yadong Li is a PhD student in anthropology at Tulane University. His research interests lie at the intersection of the anthropology of state, the anthropology of time, hope studies, and post-structuralist philosophy. More details about his scholarship and research interests can be found here.
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Unlike a flood or fire, a the Farming Crisis of the 1980s did not have a set beginning of ending. Rather, it was a rolling, often invisible, disaster that could be easy to ignore if you lived in towns or cities, even within the West and Midwest. Yet, in places like rural Iowa, the impacts of this complex crisis were devastating and indeed, ongoing even today.
In When a Dream Dies: Agriculture, Iowa, and the Farm Crisis of the 1980s (UP of Kansas, 2022), emininet Iowa State historian Pamela Riney-Kehrberg explains the roots, details, and impacts of the farm crisis on 1970s and 1980s Iowa. Riney-Kehrberg focuses in particular on the mental and psychological effects of this slow disaster on family farmers themselves, with an emphasis on the psychic damage caused by farm closure which contributed to a rash of murders, suicides, and mental health crises across the state. Among the first book-length studies of the 1980s Farm Crisis, When a Dream Dies shows how the disconnect between rural and urban America was both caused, and deepened, in the crucible of debt, banking, and bankrupt farms during the Reagan years.
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From Jeremy Salamon the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation – Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table (Harvest Publications, 2024).
Salamon speaks to New Books Network, talking about the inspiration that came from growing up a second-generation Hungarian Jew, spending a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.
His cookbook features dishes that include a Hungarian take on pimento cheese, Chicken Paprikash, Palacsinta, and even the classic Tuna Melt sandwich – and all are part of the conversation.
Throughout the interview, Jeremy shares stories about family, food, travel, and the challenges and joys of sharing his modern spin on age-old traditions with diners at his restaurant and now with readers through his cookbook.
Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com.
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Why do we eat? Is it instinct? Despite the necessity of food, anxieties about what and how to eat are widespread and persistent. In Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950 (University of Chicago Press, 2020), Elizabeth A. Williams explores contemporary worries about eating through the lens of science and medicine to show us how appetite—once a matter of personal inclination—became an object of science.
Williams charts the history of inquiry into appetite between 1750 and 1950, as scientific and medical concepts of appetite shifted alongside developments in physiology, natural history, psychology, and ethology. She shows how, in the eighteenth century, trust in appetite was undermined when researchers who investigated ingestion and digestion began claiming that science alone could say which ways of eating were healthy and which were not. She goes on to trace nineteenth- and twentieth-century conflicts over the nature of appetite between mechanists and vitalists, experimentalists and bedside physicians, and localists and holists, illuminating struggles that have never been resolved. By exploring the core disciplines in investigations in appetite and eating, Williams reframes the way we think about food, nutrition, and the nature of health itself.
Elizabeth A. Williams is professor emerita of history at Oklahoma State University.
Claire Clark is a medical educator, historian of medicine, and associate professor in the University of Kentucky’s College of Medicine. She teaches and writes about health behavior in historical context.
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Barrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest wines and spirits. For over two thousand years they’ve been used to store, transport and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging book titled Wood, Whiskey and Wine: A History of Barrels (Reaktion, 2024), now available in paperback, Henry H. Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia.
Offering a new way of thinking about one of the most enduring and successful products in history, Wood, Whiskey and Wine is a must-read for everyone from technology and history buffs to wine and whiskey aficionados.
This interview was conducted by Dr. Miranda Melcher whose new 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.
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