New Books in Food

By: Marshall Poe
Listen for free

  • Summary

  • Interviews with Food Writers about their New Books Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
    New Books Network
    Show more Show less
activate_WEBCRO358_DT_T2
Episodes
  • Jeremy Salamon, "Second Generation: 100 Hungarian and Jewish Classics Reimagined for the Modern Table" (Harvest Publications, 2024)

    Jeremy Salamon, "Second Generation: 100 Hungarian and Jewish Classics Reimagined for the Modern Table" (Harvest Publications, 2024)
    Sep 6 2024
    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. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
    Show more Show less
    49 mins
  • Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)

    Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)
    Sep 2 2024
    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. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
    Show more Show less
    53 mins
  • Christine Folch, "The Book of Yerba Mate: A Stimulating History" (Princeton UP, 2024)

    Christine Folch, "The Book of Yerba Mate: A Stimulating History" (Princeton UP, 2024)
    Sep 1 2024
    Brewed from the dried leaves and tender shoots of an evergreen tree native to South America, yerba mate gives its drinkers the jolt of liquid effervescence many of us get from coffee or tea. In Argentina, southern "gaúcho" Brazil, Paraguay, and Uruguay, mate is the stimulating brew of choice, famously quaffed by the Argentine national football team en route to its 2022 FIFA World Cup victory. In The Book of Yerba Mate: A Stimulating History (Princeton UP, 2024), Christine Folch offers a wide-ranging exploration of the world's third-most popular naturally stimulating beverage. Folch discusses who drinks mate, and why, and whether this earthier caffeinated drink with its promise of a different buzz and a more authentic, spiritual connection to place can find a market niche beyond South America. Folch traces yerba mate's odysseys across the globe, from South America to the Middle East and North America. She discovers that mate inspired the world's first written tango, powered early Jesuit and German nationalist utopias, ignited one of modern history's most devastating wars, and fueled Catholic conspiracies. And, Folch reports, mate is currently starring in puppet shows put on by Syrian dissidents. By tracing yerba mate production and consumption as they change over time and place, from precolonial Indigenous beginnings to the present, Folch unravels the processes of commodification and their countervailing forces to show how accidents of botany intersect with political economic systems and personal taste. The stories behind the caffeinated infusions we prefer, she finds, are nothing less than the story of how the modern world is put together. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
    Show more Show less
    32 mins
Art World Food & Wine Literary History & Criticism
Show more Show less

What listeners say about New Books in Food

Average customer ratings

Reviews - Please select the tabs below to change the source of reviews.

Audible.com reviews

Amazon reviews
No Reviews are Available