All episodes

Introduction to Migrant Foodways and Culinary Mobilities in Japan

In Praise of Addiction: Or How We Can Learn to Love Dependency in a Damaged World with Elizabeth F. S. Roberts (Princeton UP, 2026)

Safar: Finding Home, History, and Culture through Punjabi Food in the American West with Madhushree Ghosh (Bloomsbury, 2026)

American Bread: A History with Andrew Coe (U California Press, 2026)

A Mellified Redemption? Learning to Live with a Pest Through Spotted Lanternfly Honey

Marion Nestle and Lisa Sutherland, "Sugar Coated: Unboxing the Hidden Forces Shaping America's Favorite Breakfast Food" (U California Press, 2026)

Sarah Trad, "A House in the Lebanese Mountains: Recipes & Stories from Beit Trad" (Thames & Hudson, 2026)

Anna D. Jaroszyńska-Kirchmann, "Pierogi: An American Story of Polish Food" (Columbia UP, 2026)

Justin Ellen, "Better Than Grandma's: Comfort Desserts We Grew Up Loving" (Rolling Pin Press, 2026)

The Next Issue: Fall 2026 (26.3)

Edward Cutler, "This Beautiful Country: How Italy's Nature Shaped Its Culture and Civilisation" (Chelsea Green, 2026)

Gastronomy as Sensory Engineering

Claudia Kreklau, "The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780–1910" (Berghahn, 2026)

Po-Yi Hung, "Routes of Taiwan Tea: Mobility, Borders, and Territoriality" (U Washington Press, 2026)

Dan Du, "This World in a Teacup: Credit, Taste, and Power in the U. S.-China Tea Trade, 1784–1911" (U Nebraska Press, 2026)

Matias E. Margulis, "Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security" (Stanford UP, 2023)

Sophie Chao, "Land of Famished Beings: West Papuan Theories of Hunger" (Duke UP, 2025)

The Microbiopolitics of Novel Foods

Robert Lee Maril, "Hungry Oklahoma: Confronting Poverty and Food Insecurity" (U Oklahoma Press, 2026)

Samantha Iyer, "Agrarian Superpower: Food, Development, and the Global Ascendancy of the United States" (Columbia UP, 2026)

Andrew Flachs, "Feeding the World as If People Mattered: How Small Farms Produce Value Beyond Yields" (U Arizona Press, 2026)

Lily Kelting, "Against Heritage: The Reinvention of Traditional Foods" (UNC Press, 2026)

Maria Pinto, "Fearless, Sleepless, Deathless: What Fungi Taught Me about Nourishment, Poison, Ecology, Hidden Histories, Zombies, and Black Survival" (UNC Press, 2026)

Bradford A. Bouley, "The Barberini Butchers: Meat, Murder, and Warfare in Early Modern Italy" (U Pennsylvania Press, 2026)

Paul Stangl, "San Francisco Seafood: A History from Ocean to Table" (Bloomsbury, 2026)

Nora L. Rubel, "Recipes for the Melting Pot: The Lives of the Settlement Cook Book" (Columbia UP, 2026)

Meena Khandelwal, "Cookstove Chronicles: Social Life of a Women's Technology in India" (U Arizona Press, 2026)

Making Microbes Explicit

Peter Ross, "Insatiable Appetites: Eating Out in Georgian London" (Bodleian Library, 2026)

Ryan Angulo and Doug Crowell, "Kindness & Salt: Recipes for the Care & Feeding of Your Friends & Neighbors" (Grand Central Publishing, 2018)

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

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

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

Ashley Rose Young, "Nourishing Networks: The Public Culture of Food in New Orleans" (Oxford UP, 2025)

Kate Brown, "Tiny Gardens Everywhere: The Past, Present and Future of the Self-Provisioning City" (W. W. Norton, 2026)

Marissa Nicosia, "Shakespeare in the Kitchen" (Routledge, 2026)

Lim Tse Wei, "Little Perfections: Eating in Singapore" (Kitchen Arts and Letters, 2026)

Cooking Sections, "Waves Lost at Sea" (Spector Books, 2026)

Mapping Out Food and Philosophy

Helen Goh, "Baking and the Meaning of Life: How to Find Joy in 100 Recipes" (Abrams, 2025)

Constance Bailey et al. "Get It While It's Hot: Gas Station, Roadside, and Convenience Cuisine in the U.S. South" (LSU Press, 2026)

Kasey Jernigan, "Commod Bods: Embodied Heritage, Foodways, and Indigeneity" (U Arizona Press, 2026)

Mark A. Johnson, "American Bacon: The History of a Food Phenomenon" (U Georgia Press, 2026)

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

Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen

Christian Henderson, "Monarchies of Extraction: The Gulf States in the Global Food System" (Cambridge UP, 2026)

Chiang Mai 2015

Allan Greer, "Canada in the Age of Rum" (McGill-Queen's UP, 2026)

Ashkenazi Jews and Chinese Food

Patricia B. O'Hara, "Food Chemistry in Small Bites: The Alchemist in the Kitchen" (U California Press, 2025)

Karima Moyer-Nocchi, "The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America" (Columbia UP, 2026)

Eurie Dahn, "Snack" (Bloomsbury, 2026)

Rebecca Sharpless, "People of the Wheat: Culture and Cultivation in North Texas" (U Texas Press, 2026)

Rosella Cappella Zielinski and Paul Poast, "Wheat at War: Allied Economic Cooperation in the Great War" (Oxford UP, 2025)

Boiling Point

Anne Mendelson, "Spoiled: The Myth of Milk as Superfood" (Columbia UP, 2023)

Josh Milburn, "Food, Justice, and Animals: Feeding the World Respectfully" (Oxford UP, 2023)

Good and Bad Palm Oil: Food Security, Paradigm Shift and Stakeholder Negotiations in Indonesia and the EU

Hanna Garth, "Food Justice Undone: Lessons for Building a Better Movement" (U California Press, 2026)

Digestive Belonging, Trans-Species Sensing & Care in America’s Dairyland

Bridget Salmon and Andrew Godley, "The Making of the Modern Supermarket: Self-Service Adoption in British Food Retailing, 1950-1975" (Oxford UP, 2025)

Gaoheng Zhang, "Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities" (Fordham UP, 2025)

Hanna Garth, "Food Justice Undone: Lessons for Building a Better Movement" (U California Press, 2026)

Ishita Dey, "Sweet Excess: Crafting Mishti in Bengal" (Routledge, 2025)

Patrick McGuigan and Carlos Yescas, "One Cheese to Rule Them All: In Search of the World's 100 Best Cheeses" (Murdoch Books, 2025)

Ignacio M. Sánchez Prado, "Taco" (Bloomsbury, 2025)

Ines Prodöhl, "Globalizing the Soybean: Fat, Feed, and Sometimes Food, c. 1900–1950" (Routledge, 2023)

Q. Edward Wang, "Staple to Superfood: A Global History of the Sweet Potato" (Columbia UP, 2025)

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

Sara Byala, "Bottled: How Coca-Cola Became African" (Oxford UP, 2023)

Kathryn Cornell Dolan, "Breakfast Cereal: A Global History" (Reaktion Books, 2023)

Thomas David DuBois, "China in Seven Banquets: A Flavourful History" (Reaktion Books, 2024)

Andrea Maraschi and Francesca Tasca, "Food, Heresies, and Magical Boundaries in the Middle Ages (Amsterdam UP, 2024)

Veronica House, "Local Organic: Food Rhetorics and Community Writing for Impact" (Utah State UP, 2025)

Rituparna Patgiri and Gurpinder Singh Lalli eds., "Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives" (Berghahn Books, 2025)

Susan Weingarten, "Ancient Jewish Food in its Geographical and Cultural Contexts: What’s Cooking in the Talmuds?" (Taylor & Francis, 2025

Anny Gaul, "Nile Nightshade: An Egyptian Culinary History of the Tomato" (U California Press, 2025)

Bradley J. Borougerdi, "Cannabis: A Global History" (Reaktion, 2025)

Meg Bernhard, "Wine" (Bloomsbury, 2023)

Jenny Linford, "Repast: The Story of Food" (Thames & Hudson, 2025)

Pyet DeSpain, "Rooted in Fire: A Celebration of Native American and Mexican Cooking" (HarperOne, 2025)

Dorie Greenspan, "Dorie's Anytime Cakes" (Harvest, 2025)

Jennifer Yip, "Grains of Conflict: The Struggle for Food in China’s Total War, 1937-1945" (Cambridge UP, 2025)

Graeme Rigby, "Rigby’s Encyclopaedia of the Herring" (Hurst Publishers, 2025)

Gesine Bullock-Prado, "My Harvest Kitchen: 100+ Recipes to Savor the Seasons" (Countryman Press, 2025)

The Trip

Tami Parr, "Goats in America: A Cultural History" (Oregon State UP, 2025)

Teresa M. Mares and Laura-Anne Minkoff-Zern, "Will Work for Food: Labor Across the Food Chain" (U California Press, 2025)

Michael W. Twitty, "Recipes from the American South" (Phaidon Press, 2025)

Andrea Freeman, "Ruin Their Crops on the Ground: America’s Politics of Food, from the Trail of Tears to School Lunch" (Metropolitan Books, 2024)

The Light Between Apple Trees: Rediscovering the Wild Through a Beloved American Fruit

David Singerman, "Unrefined: How Capitalism Reinvented Sugar" (U Chicago Press, 2025)

Maria Fedorova, "Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935" (Northern Illinois UP, 2025)

Susannah Fisher, "Sink Or Swim: How the World Needs to Adapt to a Changing Climate" (Bloomsbury, 2025)

Eric T. Jennings, "Vanilla: The History of an Extraordinary Bean" (Yale UP, 2025)

Devin Smart, "Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City" (Ohio UP, 2025)

Stephen A. Harris, "50 Plants That Changed the World" (Bodleian Library, 2025)

Jessica B. Harris, "Braided Heritage: Recipes and Stories on the Origin of American Cuisine" (Clarkson Potter, 2025)

Cup Overflowing: How Christians Should Think about Wine

Brian Duff, "Restaurant" (Bloomsbury, 2025)