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
  • Rawlston Williams, "The Caribbean Cookbook" (Phaidon Press, 2026)

    Rawlston Williams, "The Caribbean Cookbook" (Phaidon Press, 2026)
    Apr 15 2026
    An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region. Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown 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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    33 m
  • Christian Henderson, "Monarchies of Extraction: The Gulf States in the Global Food System" (Cambridge UP, 2026)

    Christian Henderson, "Monarchies of Extraction: The Gulf States in the Global Food System" (Cambridge UP, 2026)
    Apr 12 2026
    In a region known for its export of oil, Monarchies of Extraction: The Gulf States in the Global Food System (Cambridge UP, 2026) explores how the Gulf states are simultaneously defined by the importation of food. Charting the economics and politics of the Gulf through an examination of its food system, Christian Henderson demonstrates how these states constitute a distinct social metabolism within the global food system. Starting with the pre-oil phase, this book examines the politics of agrarian change in the Gulf. In the contemporary period, Henderson considers the way that the Gulf states have evolved into 'inverted farms', where the import of prodigious quantities of agricultural commodities has enabled these economies to overcome their lack of arable land. As a result of this trade, states such as the UAE and Saudi Arabia have developed their own agribusiness sectors. Henderson further shows how food and consumption in the Gulf states constitute political questions of diet, sustainability, and boycott. Christian Henderson is a lecturer at the University of Leiden. His research focuses on the Arab region, with a particular focus on Gulf investment in the states of North Africa and the Levant, rural development and business politics. Alongside his academic work, he has worked as a journalist in Lebanon and with Al Jazeera in Qatar. Alec Fiorini is a PhD student at Queen Mary University London's Centre for Labour, Sustainability and Global Production (CLaSP) researching the political economy of nitrogen fertilizer supply chains. 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 3 m
  • Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen

    Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen
    Apr 12 2026
    Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today’s innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century. This panel discussion originally took place on November 18, 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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    57 m
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