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New Books in Food

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by Marshall Poe

4.3(14 reviews)
562 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇺🇸
50

Podcast Authority

Beta
FairBased on show quality, social media presence, reviews, charts, and more
Pod Engine
Quality63
Social0
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Engagement95

Podcast Overview

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/food

Language

🇺🇲

Publishing Since

6/14/2011

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50

Podcast Authority

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Quality63
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Engagement95
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Recent Episodes

Episode thumbnail for Ashok Malhotra, "Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969" (UCL Press, 2026)

June 6, 2026

Ashok Malhotra, "Imperial Science, the Organic Movement and the Path to Shangri La, 1900-1969" (UCL Press, 2026)

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 emerged in Britain and the US from the 1940s to the 1960s. Ashok Malhotra is a senior lecturer in British imperial history at Queen's University Belfast. Crawford Gribben is a professor of history at Queen’s University Belfast. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Episode thumbnail for Helen Veit, "Picky: How American Children Became the Fussiest Eaters in History" (St Martin's Press, 2026)

June 1, 2026

Helen Veit, "Picky: How American Children Became the Fussiest Eaters in History" (St Martin's Press, 2026)

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 as adults, and children almost always did. They loved spicy relishes, vinegary pickles, and bitter greens. They spent their allowances on raw oysters and looked forward to their daily coffee. So how did modern kids become such incredibly narrow eaters? The story is fascinating – and about much more than rising abundance. Picky: How American Children Became the Fussiest Eaters in History (St Martin's Press, 2026) by Dr. Helen Veit shows how fussy eating came to define "children’s food" and reshape American diets at large. Maybe most importantly, it explains how we can still use the tools that parents used in the past to raise happy, healthy, wildly un-picky kids today. 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

Episode thumbnail for Jonatan Leer and Stinne Gunder Strøm Krogager, "Food Porn: Food Aesthetics in a Digital Age" (Bristol UP, 2026)

May 31, 2026

Jonatan Leer and Stinne Gunder Strøm Krogager, "Food Porn: Food Aesthetics in a Digital Age" (Bristol UP, 2026)

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 essential reading for anyone seeking to understand the deeper social implications of food’s digital allure. 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

562 total episodes available

Recent guests on New Books in Food

Guests from recent episodes — sign up to see every guest that has ever appeared on this show.

Michael Grunwald

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Michelle Phillipov

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Matthew Allen

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Kathryn L Beasley

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L Sasha Gora

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Barry W Enderwick

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Laura Lee Flanagan

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Victor M. Valle

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Dr. Patrick Dixon

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Frequently asked questions

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What is New Books in Food?

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/food

How often does this podcast release new episodes?

This podcast updates daily.

Where can I listen to this podcast?

This podcast is available on 10 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.

Does this podcast accept guests?

Information about guest appearances is not available.

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