New Books in Food Podcast Por Marshall Poe arte de portada

New Books in Food

New Books in Food

De: 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 Arte Comida y Vino Historia y Crítica Literaria Mundial
Episodios
  • Ashkenazi Jews and Chinese Food

    Ashkenazi Jews and Chinese Food
    Mar 30 2026
    For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today’s take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States. This lecture originally took place on December 22, 2020. 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 m
  • Patricia B. O'Hara, "Food Chemistry in Small Bites: The Alchemist in the Kitchen" (U California Press, 2025)

    Patricia B. O'Hara, "Food Chemistry in Small Bites: The Alchemist in the Kitchen" (U California Press, 2025)
    Mar 30 2026
    Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don't naturally mix are forced to do so. With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet. Patricia B. O'Hara is the Amanda and Lisa Cross Professor of Chemistry, Biochemistry, and Biophysics at Amherst College, coauthor of The Chemical Story of Olive Oil, and author of numerous scholarly research publications. Melek Firat Altay is a trained musician and neurobiologist, currently a postdoctoral scholar at Stanford University. 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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    35 m
  • Karima Moyer-Nocchi, "The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America" (Columbia UP, 2026)

    Karima Moyer-Nocchi, "The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America" (Columbia UP, 2026)
    Mar 20 2026
    Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women, whose contribution has long been overshadowed, played a crucial role in establishing the dish as an American tradition from the nation’s founding through the Civil Rights Movement. The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America (Columbia UP, 2026) by Dr. Karima Moyer-Nocchi is a delectable history of macaroni and cheese, tracing an extraordinary journey of cultural exchange and social change. Karima Moyer-Nocchi reveals the religious, political, and industrial forces that shaped its evolution alongside stories of the unsung figures who crafted the dish as we know it today: enslaved cooks who preserved and adapted traditions, immigrant chefs who introduced new variations, and practical homemakers looking to nourish their families with an affordable meal. She emphasizes the adaptability of macaroni and cheese, which in different times has served as both an indulgence on the elite table and sustenance to those struggling to survive, crossing borders, social classes, and cultural divides. Deeply researched and rich with enticing details, this book uncovers the creativity and resilience that brought a beloved food to our tables. The Epic History of Macaroni and Cheese also shares centuries of recipes—from ancient Roman authors to celebrity chefs, reworked for modern kitchens—that provide a hands-on way to experience the evolution of this iconic dish. 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 h y 14 m
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