New Books in Food

In this NBN episode, host Hollay Ghadery speaks with Madhushree Ghosh about her memoir Safar: Finding Home, History, and Culture through Punjabi Food in the American West (Bloomsbury, 2026).

Blends memoir and history to explore the role of Punjabi food in fostering community and identity among South Asian refugees and immigrants. Safar: Finding Home, History, and Culture through Punjabi Food in the American West follows the journey of South Asian refugees, immigrants, and their children-in particular, Sikhs, Jats, and Muslims-who moved to the southwestern states of America over centuries as farmers, truck drivers, restaurant owners, and dhaba/diner...

There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers pour their passion into naan and challah, anadama and pistolet.

In American Bread: A History (U California Press, 2026), award-winning author Andrew Coe provides the definitive history of American bread, from European settlers' introduction to corn through the COVID-era sourdough craze. Each chapter follows an emblematic loaf that connects flour, water, salt, and yeast to the evolving story of...

Rosi Song of Gastronomica’s Editorial Collective hosts authors Eve Z. Bratman and Anna Purchase in a discussion of their newly published research article on lanternfly honey. Eve and Anna bring a social science perspective to their study of the spotted lanternfly. Noting the spotted lanternfly’s arrival to Pennsylvania a little over a decade ago and its spread in the mid-Atlantic region of the United States, they highlight the complexity of insect invasivity, its impacts on local economies and ecologies, and the range of responses. Drawing from their research on bees and beekeeping, they share how a novel food...

In Sugar Coated: Unboxing the Hidden Forces Shaping America's Favorite Breakfast Food (U California Press, 2026), world-renowned food politics expert Marion Nestle joins forces with former cereal executive Lisa Sutherland to examine what cereal boxes reveal about American culture and food politics. If you want to understand how the food business works, just have a look at a box of breakfast cereal. Hardly anything on supermarket shelves is bigger, bolder, or more deliberately designed. The fiercely competitive industry that brings us Cheerios, Froot Loops, and Trix sells a distinctly American dream: indulgence and health in one convenient package. Cereal boxes ch...

High in the Lebanese mountains above Beirut sits Beit Trad, an eighteenth-century family home that Sarah Trad transformed into a guesthouse devoted to Levantine hospitality. The house brings together family history, Lebanese design, food, and the belief that welcoming someone into your home is an essential part of life. 

In A House in the Lebanese Mountains: Recipes & Stories from Beit Trad (Thames & Hudson, 2026), Trad tells the story of Beit Trad and the family who shaped it, alongside recipes for the generous Lebanese food served around its tables. Part memoir, part cookbook, and part portrait of a remarkable house, t...

Today, pierogi are the most recognizable Polish food in the United States and a symbol of Polish American identity. How did this humble dish attain such lofty status?

In Pierogi: An American Story of Polish Food (Columbia UP, 2026), Professor Anna D. Jaroszyńska-Kirchmann explores the surprising history of pierogi, tracing how Polish cuisine evolved in the multiethnic landscape of the United States. When Polish immigrants crossed the ocean, they brought with them their traditional cuisine, which came to signify enduring attachment to homeland, family, religion, and culture. In time, they as well as new generations and new i...

We all love the desserts we grew up with-the ones tied to family, tradition, and the moments we remember most. But as much as we love those recipes, they don't always turn out the way we'd want. That's where this book comes in. From cakes and cookies to pies, breads, and more, each recipe in Better than Grandma's (Rolling Pin Press, 2026) takes a nostalgic classic and reworks it to be more flavorful, more reliable, and easier to make at home. With better (proven) techniques, small changes that make big improvements, and a deep understanding of what actually makes a...

In this episode, Melissa Fuster and Rosi Song of Gastronomica’s Editorial Collective introduce the journal’s latest issue, Fall 2026 (volume 26, issue 3), now available online. Melissa talks with Rosi about what goes into putting a Gastronomica issue together and the backstory of issue 26.3. Rosi shares the inspiration behind her editorial letter and the issue’s thematic focus on migration and food networks, recounting her own journey moving and living across the globe, from South Korea to Paraguay, the United States, and now the U.K. Their discussion highlights new research articles, creative nonfiction writing, and photography from the pages of the...

In This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation (Chelsea Green, 2026), discover Italy’s unique ecological past and how it has shaped its present—and its future, with this riveting look at the incredibly diverse natural history and our need to preserve it.

Italy is renowned for its antiquity, classical literature, philosophy, and modern-day culture, cuisine and fashion, but what has gone largely overlooked – and undocumented, even by its people – is its uniquely biodiverse landscape and wildlife. Italy has over 58,000 different species of wildlife, of which 4,777 are endemic, the highest in Europe. Italy provides a home f...

One year after the publication of Gastronomica’s special feature on food and philosophy, Robert T. Valgenti of the Editorial Collective revisits the question of what a philosophical perspective could bring to addressing food-related issues. In this episode, he talks with Gastronomica author and philosopher Sascha Benjamin Fink about human perception and how people experience the world, taking up questions at the cutting edge of science, art, and gastronomy. Sascha discusses the role of the senses and sensory manipulation in gastronomy and explains how common experiences of eating can lend real-world insights into sensory engineering. Over the course of th...

Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the world forged recognizably modern eating practices between 1780 and 1910. While central Europeans merely aimed to survive long winters, experiment with translated recipes and curious ingredients from abroad, and embrace the conveniences of industrial life, their consumption habits and cooking practices created a new product landscape. Throughout this transitional era of history, individuals visibly communicated their self-understandings through food.

The Making of Modern Eating: How the German Middle Class Forged the Way We Ea...

From misty mountain oolongs to the global boba boom, Taiwan’s teas carry far more than flavor. They embody contested borders, evolving identities, and the complexities of nationhood. Routes of Taiwan Tea: Mobility, Borders, and Territoriality (U Washington Press, 2026) by Dr. Po-Yi Hung traces tea varieties, processing expertise, and merchants across Taiwan and Southeast Asia to reveal how a simple leaf has become a force in global politics.
Drawing on decades of fieldwork and extensive archival research, Dr. Hung delves deep into the history of Taiwan’s tea industry, from its roots in the Qing empire to its role...

Popular history tells the story of how the tea boycott during the American Revolution caused a transition in American taste from tea to coffee, making the young country a coffee-drinking nation. In truth, Americans did not give up their tea so easily, and the United States grew to be the second-largest importer of tea from China. Diverging from British black tea traditions, U.S. consumers preferred green tea, cultivated a particular taste for Oolong tea, and invented the English Breakfast Tea brand to market Chinese black tea.

This World in a Teacup: Credit, Taste, and Power in th...

In Land of Famished Beings: West Papuan Theories of Hunger (Duke UP, 2025), Sophie Chao examines how Indigenous Marind communities understand and theorize hunger in lowland West Papua, a place where industrial plantation expansion and settler-colonial violence are radically reconfiguring ecologies, socialities, and identities. Instead of seeing hunger as an individual, biophysical state defined purely in nutritional, quantitative, or human terms, Chao investigates how hunger traverses variably situated humans, animals, plants, institutions, infrastructures, spirits, and sorcerers. When approached through the lens of Indigenous Marind philosophies, practices, and protocols, hunger reveals itself to be a multiple, more-than-human, and morally imbued modality...

Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security (Stanford University Press, 2023) by Dr. Matias E. Margulis is the first book to demonstrate that United Nations (UN) organizations have intervened to influence the discourse, agenda, and outcomes of international trade lawmaking at the World Trade Organization (WTO). While UN organizations lack a seat at the bargaining table at the WTO, Dr. Margulis argues that these organizations have acted as "shadow negotiators" engaged in political actions intended to alter the trajectory and results of multilateral trade negotiations. He draws on analysis of one of the...

What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming.” In a discussion that connects food futures with environment, sustainability, health, and technology, the research team shares insights from their multisited ethnography of indoor vertical farms, bioreactors, and alternative food production in Czechia. They illuminate the emergence of new food tec...

In Oklahoma, one out of every six residents is poor. One in five children lives in poverty and faces food insecurity. In Hungry Oklahoma: Confronting Poverty and Food Insecurity (U Oklahoma Press, 2026), native son and sociologist Robert Lee Maril follows in the tradition of the national bestsellers Nickel and Dimed and Evicted to illuminate the lived experience of poverty and food insecurity in communities across the state.

Maril's account is immediately personal. He begins with "guests," as shoppers are called by volunteers, waiting in line in the sweltering heat one summer for "Thy Will Be Done," a food pan...

The United States’ superpower status is often associated with its industrial, financial, and military might. Yet its global power after the Second World War hinged in part on something often seen as backward: agriculture. In contrast to Britain, the predominant global power of the nineteenth century, which depended on its current and former colonies for food and raw materials, the United States produced vast agricultural surpluses. During the 1950s, an era of decolonization and rising Cold War competition, the United States became the dominant exporter of food staples to industrializing nations in the Third World through its massive food ai...

The rise of “heritage” foods—that is, the reinvention of traditional foods—has enjoyed a high profile thanks to the oft-praised efforts of chefs such as Sean Brock and René Redzepi. But Lily Kelting observes the popularity of heritage foods as something more: a global movement in response to climate catastrophe and the rise of right-wing, populist movements that center a return to the past as part of their ideology. Weaving ethnography, discourse analysis, critical theory, and sensory, embodied critique, Kelting tracks and critiques the boom of traditional food revival movements in the American South, Denmark, and India. Ultimately, Kelting a...

Backyard gardens flush with cucumbers, tomatoes, and peppers where bees buzz and chickens scratch. Beyond, a forest filled with blackberries and jewelweed. Inspired by childhood memories of his grandmother’s overflowing backyard garden, author Andrew Flachs has embarked on a multi-continent, decades-long look at agriculture and its value.

The dominant view of agriculture has focused only on what we produce. It sees value in terms of capital gains or yield efficiency, masking how our global food system produces tremendous amounts of food commodities while failing to feed people, support rural communities, or enhance ecological well-being. Feeding the Wo...

In Fearless, Sleepless, Deathless: What Fungi Taught Me about Nourishment, Poison, Ecology, Hidden Histories, Zombies, and Black Survival (University of North Carolina Press, 2026), naturalist, forager, and educator Maria Pinto uncovers strange and beautiful connections between the natural and human worlds, mingling reportage, research, memoir, and nature writing, touching on topics that range from Black farmers’ domestication of the unforgettable aroma of truffles, to the possibility that enslaved people wielded mycological poisons against their enslavers.

Pinto brings a new perspective and a distinctive literary voice to this mix of environmental and lived history, and every page sings with he...

In 1644 four norcini or pork butchers were accused of killing not pigs, but seven of their fellow citizens, stripping the meat from the bones, then combining it with pig to make sausages, which were then sold to Romans from their shop behind the Pantheon. In the multiple pamphlets describing this supposed crime, the authors of this accusation blamed residents of Rome themselves, who had become so obsessed with meat that they turned a blind eye to such horrendous acts. This fabricated story points to an underlying reality—that in the early seventeenth century, a series of popes dramatically increased th...

For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers interested in flavorful alternatives to meat and associated health benefits could follow recipes for nearly fifty types of marine life from state waters, such as salmon, flounder, and oysters. Others are no longer available, out-of-vogue, or simply forgotten. Further, overfishing and environmental damage decimated many local seafood stocks, providing a cautionary tale with global significance.

In San Francisco Seafood: A History from Ocean to Table...

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...

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 o...

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...

In Insatiable Appetites: Eating Out in Georgian London (Bodleian Library, 2026) by Dr. Peter Ross, step into the kitchens, streets and chop houses of Georgian London—one day, one city, countless appetites. From dawn until past midnight, Londoners dined at taverns, coaching inns, oyster rooms, confectioners, coffee shops, chocolate houses, soup shops and dining rooms. For the poor, the streets bustled with vendors offering early versions of fast food: hot green peas, baked potatoes, suet puddings, curds and whey, rice milk, gingerbread, pastry ‘pigs,’ and the now-forgotten saloop, a warming drink made from orchid roots. 

After dark, sex workers an...

When Brooklyn restaurateurs Doug Crowell and Ryan Angulo opened Buttermilk Channel in Carroll Gardens in 2008, they created more than a restaurant—they built a neighborhood institution. Known for dishes like Buttermilk Fried Chicken with Cheddar Waffles and towering Popovers, the restaurant became one of Brooklyn's most beloved dining destinations. They followed it with French Louie, a warm bistro that blends French influences with the spirit of a Brooklyn neighborhood restaurant.

In Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors (Grand Central Publishing, 2018), Crowell and Angulo share more than 100 recipes from both restaurants, along wi...

Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969 (UCL Press, 2026) is a global history project that examines the diffusion of scientific and environmental discourses from India to Britain and the US.

Ashok Malhotra examines how imperial agendas and colonial stereotyping shaped dietary and agricultural research carried out in the 1920s in British India, from soil protection initiatives to studies of diet and healthy living. It also discusses how a selective interpretation of this research, which focused on the supposed vigor of one community, the Hunzas, influenced the organic and lifestyles movements that later emer...

Are children naturally picky? It sure seems that way. Yet, amazingly, pickiness used to be almost nonexistent. Well into the 20th century, Americans saw children as joyful omnivores who were naturally curious and eager to eat. Of course, this doesn't make sense today. Don't kids have special taste buds? Aren't they highly sensitive to food's texture and color? Aren’t children incapable of liking “adult foods,” and don’t parents risk harming kids psychologically by urging them to eat?
But Americans in the past didn’t think any of those things. They assumed that children could enjoy the same foods...

Is food porn a vibrant and democratic new expression of modern food culture or a superficial addition to an image-saturated world? Tracing its origins from the 1970s to today, this timely book examines the evolution of food porn as a desire-inducing aesthetic practice and a visually extravagant food spectacle.

Through discussions on class, gender, sexuality and national identities, Food Porn: Food Aesthetics in a Digital Age (Bristol University Press, 2026) by Dr. Jonatan Leer & Dr. Stinne Gunder Strøm Krogager questions whether food porn reinforces social hierarchies or empowers individuals. Also exploring anti-food porn aesthetics, this book is ess...

For much of the Crescent City's history, days began with the cries of roaming street vendors and the percussive thwack of butchers' meat cleavers echoing out from the municipal markets. Generations of New Orleanians—Black and white, enslaved and free, men and women, wealthy and working class—gathered in public to feed the city.
In Nourishing Networks: The Public Culture of Food in New Orleans (Oxford UP, 2025), historian Dr. Ashley Rose Young illuminates the central role of food in shaping the vibrant culture of New Orleans. While the city's dynamic culinary scene fostered bonds between some communities, under the su...

Audiences and scholars alike have long remarked that Shakespeare’s poems and plays record the pleasures and perils of the table. Shakespeare in the Kitchen (Routledge, 2026) by Dr. Marissa Nicosia asks what Shakespeare’s works can tell us about Renaissance culinary recipes, and what these recipes can tell us about Shakespeare’s works.

Dr. Nicosia explores how Shakespeare’s works reveal tensions not only within early modern food culture about who should eat, what to eat or serve guests, and when to preserve foods, but also how to undertake the embodied processes of cooking, baking, and serving. The chapte...

Kate Brown, Distinguished Professor in the History of Science at MIT joins Michael Stauch to discuss her new book Tiny Gardens Everywhere: The Past, Present and Future of the Self-Provisioning City (W. W. Norton, 2026) on the 300-year history of urban gardening, from feudal England to the Paris Commune, to Berlin’s green shantytowns, to contemporary Amsterdam, Chicago, and beyond. Equal parts history, memoir, and manifesto, Brown’s book weaves in her own gardening experience while exploring the political and practical, painting a picture of the necessity of self-provisioning in an increasingly chaotic world.

Highlights include:

Despite the implications of its subtitle, this is not a travel guide to Singapore, although readers run the risk of becoming tempted to venture there. Author Lim Tse Wei begins this collection of essays with the candid admission, “I am a somewhat unusual cook. My main qualification for the profession is that I was born and raised in Singapore, where food is both secular obsession and national religion. I didn’t learn to cook at my mother’s side, or my grandmother’s, and although my grandfather had been a cook for some years, we didn’t speak of it in the...

Waves Lost at Sea (Spector Books, 2026) traces the evolving practice of Cooking Sections, whose work spans visual arts, architecture, and ecology. Since 2013, they have been investigating anthropogenic infrastructures, industrial food systems, and human-made climates: from artificially colored farmed salmon and drained buffalo wetlands to ocean-filtering oysters and Sicilian tomatoes outlawed under EU regulations. Their research-based practice exposes the legal, environmental, and metabolic struggles behind what ends up on our plates, while simultaneously working to create prospects for the future. This monograph brings together six newly commissioned essays alongside an extensive series of images with detailed captions and reflective annotations. Th...

This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their special issue. They discuss how this issue of Gastronomica engages with different disciplines and formats by bringing together short essays and reflections on the field of philosophy from scholars around the world. By attending to ethics, value, and aesthetics through a range of topics that include art, taste, hunger, sustainability, food waste, and bioethics and GLP-1s, the speci...

Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the Meaning of Life: How to Find Joy in 100 Recipes, a debut that brings together more than a decade of recipe development with her clinical work in psychotherapy.

In this conversation, Goh speaks with host Laura Goldberg about the central question of the book: why we mark important moments with cake. What begins as a simple observation becomes a framework for understanding baking as ritual, a way of expressing care, marking time, and creating meaning through s...

Get It While It’s Hot (LSU Press, 2026) is an innovative collection that examines an increasingly commonplace belief across the U.S. South—that some of the best, most enjoyable food comes from places you would not expect: a gas station, the back of a pickup truck, or a ramshackle building made of plywood.

These essays bring together scholars, food writers, influencers, and even a CEO to discuss the phenomenon of eating by the side of the road. They look at the delicious food that can be found in such spaces, but also at the ways that gas s...

The term "commod bod" is used with humor and affection. It also offers a critical way to describe bodies shaped by long-term reliance on U.S. federal commodity food programs.

In Commod Bods: Embodied Heritage, Foodways, and Indigeneity (University of Arizona Press, 2026), Kasey Jernigan shares her ongoing collaborative research with Choctaw women and describes the ways that shifting patterns of participation in food and nutrition assistance programs (commodity foods) have shaped foodways; how these foodways are linked to bodies and health, particularly "obesity" and related conditions; and how foodways and bodies are intertwined with settler colonialism and exp...