All Episodes

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)

Tom Wooldridge, "Eating Disorders: A Contemporary Introduction" (Routledge, 2022)

Anders M. Greene-Crow, "Austerity Measures: The Poetics of Food Insecurity in Early Modern English Literature" (U Pennsylvania Press, 2025)

Every Purchase Matters: How Fair Trade Farmers, Companies, and Consumers are Changing the World

Preserving Traditional Rice and Rice Culture in the Philippines

Yuki Kato, "Gardens of Hope: Cultivating Food and the Future in a Post-Disaster City" (NYU Press, 2025)

Kelly A. Spring, "SPAM: A Global History" (Reaktion, 2025)

John Nott, "Between Feast Famine: Food, Health, and the History of Ghana's Long Twentieth Century" (UCL Press, 2025)

Michael Grunwald, "We Are Eating the Earth: The Race to Fix Our Food System and Save Our Climate" (Simon & Schuster, 2025)

Michelle Phillipov, "Digital Food TV: The Cultural Place of Food in a Digital Era (Routledge, 2023)

Matthew Allen, "Drink and Democracy: Alcohol and the Political Imaginary in Colonial Australia" (McGill-Queen's UP, 2025)

Kathryn L. Beasley, "The Proof Is in the Dough: Rural Southern Women, Extension, and Making Money" (University of Georgia Press, 2025)

L. Sasha Gora, "Culinary Claims: Indigenous Restaurant Politics in Canada" (University of Toronto Press, 2025)

Barry W. Enderwick, "Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread" (Harvard Common Press, 2024)

Laura Lee Flanagan, "Hardcore Vegetarian: Welcome to the Vegedome!" (Process Media, 2025)

Andrew Ofstehage, "Welcome to Soylandia: Transnational Farmers in the Brazilian Cerrado" (Cornell UP, 2025)

Carrie Helms Tippen, "Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks" (UP of Mississippi, 2025)

Annalisa Marzano, "Plants, Politics and Empire in Ancient Rome" (Cambridge UP. 2022)

Fernando Collantes, "Milk in Spain and the History of Diet Change: The Political Economy of Dairy Consumption Since 1950" (Bloomsbury, 2024)

Enrique C. Ochoa, "México Between Feast and Famine: Food, Corporate Power, and Inequality" (U Arizona Press, 2025)

Jennifer Clapp, "Titans of Industrial Agriculture: How a Few Giant Corporations Came to Dominate the Farm Sector and Why It Matters" (MIT Press, 2025)

Christof Lammer, "Performing State Boundaries: Food Networks, Democratic Bureaucracy and China" (Berghahn, 2024)

Will Potter, "Little Red Barns: Hiding the Truth, from Farm to Fable" (City Lights Books, 2025)

Nathalie Cooke, "Tastes and Traditions: A Journey Through Menu History" (Reaktion, 2025)

Sarah Ahn and Nam Soon Ahn, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes" (America's Test Kitchen, 2025)

Amy Cox Hall, "The Taste of Nostalgia: Women, Race, and Culinary Longing in Peru" (U Texas Press, 2025)

Brendan A. Galipeau, "Crafting a Tibetan Terroir: Winemaking in Shangri-La" (U Washington Press, 2025)

Alcohol

Alexander Smalls and Nina Oduro, "The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa" (Phaidon Press, 2024)

Kelly Alexander, "Truffles and Trash: Recirculating Food in a Social Welfare State" (UNC Press, 2024)

Emine Ö Evered, "Prohibition in Turkey: Alcohol and the Politics of Identity" (U Texas Press, 2024)

Lori A. Flores, "Awaiting Their Feast: Latinx Food Workers and Activism from World War II to Covid-19" (UNC Press, 2025)

Philip Howell, "Pub" (Bloomsbury, 2025)

Zai Liang. "From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States" (U California Press, 2023)

Shmuel Goldin, "Unlocking the Haggada: The Complete Haggada With In-Depth Commentary" (OU Press, 2018)

Victor M. Valle, "The Poetics of Fire: Metaphors of Chile Eating in the Borderlands" (U New Mexico Press, 2023)

Patrick Dixon, "Nuggets of Gold: Further Processed Chicken and the Making of the American Diet" (U Georgia Press, 2024)

Ariel Gordon, "Fungal: Foraging in the Urban Forest" (Wolsak and Wynn, 2024)

Dayne C. Riley, "Consuming Anxieties: Alcohol, Tobacco, and Trade in British Satire, 1660-1751" (Bucknell UP, 2024)

Steven Shapin, "Eating and Being: A History of Ideas about Our Food and Ourselves" (U Chicago Press, 2024)

Joshua Brinkman on American Farming Culture and the History of Technology

Peter Singer, "Consider the Turkey" (Princeton UP, 2024)

Lisa Sheryl Jacobson. "Intoxicating Pleasures: The Reinvention of Wine, Beer, and Whiskey After Prohibition" (U California Press, 2024)

Jordan D. Rosenblum, "Forbidden: A 3,000-Year History of Jews and the Pig" (NYU Press, 2024)

Jeffrey M. Pilcher, "Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity" (Oxford UP, 2024)

Russell Thomas, "Tofu: A Culinary History" (Reaktion Books, 2024)

Rachel Hope Cleves, "Lustful Appetites: An Intimate History of Good Food and Wicked Sex" (Polity, 2024)

Travis A. Weisse, "Health Freaks: America's Diet Champions and the Specter of Chronic Illness" (UNC Press, 2024)

Luisa Weiss, "Classic German Cooking" (Ten Speed Press, 2024)

Jill Norman, "The English Table: Our Food Through the Ages" (Reaktion, 2024)

Peter Singer, "Consider the Turkey" (Princeton UP, 2024)

Naomi S. S. Jacobs, "Delicious Prose: Reading the Tale of Tobit with Food and Drink: A Commentary" (Brill, 2018)

Ashli Quesinberry Stokes and Wendy Atkins-Sayre, "Hungry Roots: How Food Communicates Appalachia's Search for Resilience" (U South Carolina Press, 2024)

Larisa Jasarević, "Beekeeping in the End Times" (Indiana UP, 2024)

Hélène Jawhara Piñer, "Matzah and Flour: Recipes from the History of the Sephardic Jews" (Cherry Orchard, 2024)

Bananapocalypse: Plantation Southeast Asia and Its Many Afterlives

Ellen T. Meiser, "Making It: Success in the Commercial Kitchen" (Rutgers UP, 2024)

Anne Byrn, "Baking in the American South: 200 Recipes and Their Untold Stories" (Harper Celebrate, 2024)

Eli Revelle Yano Wilson, "Handcrafted Careers: Working the Artisan Economy of Craft Beer" (U California Press, 2024)

Thomas White, "China's Camel Country: Livestock and Nation-Building at a Pastoral Frontier" (U Washington Press, 2024)

Pamela Riney-Kehrberg, "When a Dream Dies: Agriculture, Iowa, and the Farm Crisis of the 1980s" (UP of Kansas, 2022)

Jeremy Salamon, "Second Generation: 100 Hungarian and Jewish Classics Reimagined for the Modern Table" (Harvest Publications, 2024)

Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)

Christine Folch, "The Book of Yerba Mate: A Stimulating History" (Princeton UP, 2024)

Henry H. Work, "Wood, Whiskey and Wine: A History of Barrels"(Reaktion Books, 2024)

Constance L. Kirker and Mary Newman, "Mango: A Global History" (Reaktion Books, 2024)

Susan Greenhalgh, "Soda Science: Making the World Safe for Coca-Cola" (U Chicago Press, 2024)

Hope Bohanec, "The Humane Hoax: Essays Exposing the Myth of Happy Meat, Humane Dairy, and Ethical Eggs" (Lantern Publishing, 2023)

Christopher Beckman, "Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine" (Hurst, 2024)

Crystal Wilkinson, "Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks" (Clarkson Potter, 2023)

Roger Crowley, "Spice: The 16th-Century Contest that Shaped the Modern World" (Yale UP, 2024)

Theresa McCulla, "Insatiable City: Food and Race in New Orleans" (U Chicago Press, 2024)

Michelle T. King, "Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food" (Norton, 2024)

Samuel Dolbee, "Locusts of Power: Borders, Empire, and Environment in the Modern Middle East" (Cambridge UP, 2022)

Keja L. Valens, "Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence" (Rutgers UP, 2024)

John Soluri, "Banana Cultures: Agriculture, Consumption, and Environmental Change in Honduras and the United States" (U Texas Press, 2021)

Adam Zientek, "A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front" (McGill-Queen's UP, 2024)

Cathy Stanton, "Food Margins: Lessons from an Unlikely Grocer" (U Massachusetts Press, 2024)

José Ciro Martínez, "States of Subsistence: The Politics of Bread in Contemporary Jordan" (Stanford UP, 2022)

Kimberley Moore and Janis Thiessen, "Mmm... Manitoba: The Stories Behind the Foods We Eat" (U Manitoba Press, 2024)

Sara B. Franklin, "The Editor: How Publishing Legend Judith Jones Shaped Culture in America" (Atria, 2024)

Michael Gilson, "Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain" (Reaktion Books, 2024)

Crystal Wilkinson, "Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks" (Clarkson Potter, 2023)

John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)

Tarana Husain Khan et al., Memories and Recipes from Muslim South Asia" (Pan Macmillan, 2023)

Ruth Reichl, "The Paris Novel" (Random House, 2024)

Richard Olsen-Harbich, "Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island" (SUNY Press, 2024)

Victoria Flexner and Jay Reifel, "A History of the World in 10 Dinners: 2,000 Years, 100 Recipes" (Rizoli, 2023)

Grazia Ting Deng, "Chinese Espresso: Contested Race and Convivial Space in Contemporary Italy" (Princeton UP, 2024)

JJ Johnson and Danica Novgorodoff, "The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table" (Flatiron Books, 2023)

Tina Sikka, "Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism" (Bloomsbury, 2023)

Paul Hansen, "Hokkaido Dairy Farm: Cosmopolitics of Otherness and Security on the Frontiers of Japan" (SUNY Press, 2024)

Elizabeth S. D. Engelhardt, "Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America" (UNC Press, 2023)

José Tenorio, "School Food Politics in Mexico: The Corporatization of Obesity and Healthy Eating Policies" (Routledge, 2023)

David E. Sutton, "Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples" (Berghahn, 2021)

Dinesh Wadiwel, "Animals and Capital" (Edinburgh UP, 2023)

Xaq Frohlich on the History of Food Labeling

Secret Harvests: A Hidden Story of Separation and the Resilience of a Family Farm

Christy Spackman, "The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage" (U California Press, 2023)

Alicia Kennedy, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating" (Beacon Press, 2023)

Joanna Crosby, "Apples and Orchards Since the Eighteenth Century: Material Innovation and Cultural Tradition" (Bloomsbury, 2023)

Alessandro Gerosa, "The Hipster Economy: Taste and Authenticity in Late Modern Capitalism (UCL Press, 2024)

The Taste of Water: A Conversation with Christy Spackman

Marcia Bricker Halperin, "Kibbitz and Nosh: When We All Met at Dubrow's Cafeteria" (Cornell UP, 2023)

Jennifer Regan-Lefebvre, "Imperial Wine: How the British Empire Made Wine’s New World" (U California Press, 2022)

Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)

Yamini Narayanan, "Mother Cow, Mother India: A Multispecies Politics of Dairy in India" (Stanford UP, 2023)

Julia Ornelas-Higdon, "The Grapes of Conquest: Race, Labor, and the Industrialization of California Wine, 1769–1920" (U Nebraska Press, 2023)

Use of Bacteriophages as Natural Antimicrobials to Manage Bacterial Pathogens in Aquaculture in Vietnam and Australia

Charlotte Coté, "A Drum in One Hand, a Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast" (U Washington Press, 2022)

Loka Ashwood et al., "Empty Fields, Empty Promises: A State-By-State Guide to Understanding and Transforming the Right to Farm" (UNC Press, 2023)

James R. Fichter, "Tea: Consumption, Politics, and Revolution, 1773–1776" (Cornell UP, 2023)

Ian MacAllen, "Red Sauce: How Italian Food Became American" (Rowman & Littlefield, 2022)

Matthew Batt, "The Last Supper Club: A Waiter's Requiem" (U of Minnesota Press, 2023)

Martha C. Nussbaum, "Justice for Animals: Our Collective Responsibility" (Simon & Schuster, 2022)

Benjamin Lorr, "The Secret Life of Groceries: The Dark Miracle of the American Supermarket" (Penguin, 2020)

Ilaria Tabusso Marcyan, "The Cultural Roots of Slow Food: Peasants, Partisans, and the Landscape of Italian Resistance" (Lexington Books, 2023)

Benjamin A. Wurgaft and Merry White, "Ways of Eating: Exploring Food Through History and Culture" (U California Press, 2023)

Chetan Choithani, "Migration, Food Security and Development: Insights from Rural India" (Cambridge UP, 2023)

Caroline J. Smith, "Season to Taste: Rewriting Kitchen Space in Contemporary Women's Food Memoirs" (U Mississippi Press, 2023)

Lynn Z. Bloom, "Recipe" (Bloomsbury, 2022)

Yan Slobodkin, "The Starving Empire: A History of Famine in France's Colonies" (Cornell UP, 2023)

Jesse Dart, "Feeding the Hustle: Free Food & Care Inside the Tech Industry" (Lexington Books, 2022)

Grace Lin, "Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods" (Little, Brown Books, 2023)

Jeremy Scheck, "ScheckEats-Cooking Smarter: Friendly Recipes with a Side of Science" (Harvest, 2023)

Dolly Kikon and Joel Rodrigues, "Food Journeys: Stories from the Heart" (Zubaan Books, 2023)

Christopher A. Whatley and Joanna Hambly, "Salt: Scotland's Newest Oldest Industry" (Birlinn, 2023)

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

Samiparna Samanta, "Meat, Mercy, Morality: Animals and Humanitarianism in Colonial Bengal, 1850-1920" (Oxford UP, 2021)

Chhaya Kolavalli, "Well-Intentioned Whiteness: Green Urban Development and Black Resistance in Kansas City" (U Georgia Press, 2023)

Xaq Frohlich, "From Label to Table: Regulating Food in America in the Information Age" (U California Press, 2023)

Fuchsia Dunlop, "Invitation to a Banquet: The Story of Chinese Food" (Norton, 2023)

Babette’s Feast

Robert C. Bradley, "Eating Peru: A Gastronomic Journey" (U Oklahoma Press, 2023)

Big Night

Christopher John Bosso, "Why SNAP Works: A Political History--And Defense--of the Food Stamp Program" (U California Press, 2023)

Janet Chrzan and Kima Cargill, "Anxious Eaters: Why We Fall for Fad Diets" (Columbia UP, 2022)

Christina Ward, "Holy Food: How Cults, Communes and Religious Movements Influenced What We Eat" (Process, 2023)

Globalisation and Glocalisation of Bubble Tea

Michelle K. Berry, "Cow Talk: Work, Ecology, and Range Cattle Ranchers in the Postwar Mountain West" (U Oklahoma Press, 2023)

Diane Flynt, "Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South" (UNC Press, 2023)

Daniel Jaffee, "Unbottled: The Fight Against Plastic Water and for Water Justice" (U California Press, 2023)

A Better Way to Buy Books

Robert F. Moss, "The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South" (U Georgia Press, 2022)

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

Jeanne K. Firth, "Feeding New Orleans: Celebrity Chefs and Reimagining Food Justice" (UNC Press, 2023)

Ulbe Bosma, "The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment Over 2,000 Years" (Harvard UP, 2023)

Diane Purkiss, "English Food: A Social History of England Told Through the Food on Its Tables (William Collins, 2022)

Bobby J. Smith II, "Food Power Politics: The Food Story of the Mississippi Civil Rights Movement" (UNC Press, 2023)

Linda Skeens, "Linda Skeens' Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion" (83 Press, 2023)

Richard C. Hoffmann, "The Catch: An Environmental History of Medieval European Fisheries" (Cambridge UP, 2023)

Erica Abrams Locklear, "Appalachia on the Table: Representing Mountain Food and People" (U Georgia Press, 2023)

Rebecca Sharpless, "Grain and Fire: A History of Baking in the American South" (UNC Press, 2022)

US History in 15 Foods: A Conversation with Anna Zeide

Ben Nadler, "The Jewish Deli: An Illustrated Guide to the Chosen Food" (Chronicle Books, 2023)

Jon Michaud, "Last Call at Coogan's: The Life and Death of a Neighborhood Bar" (St. Martin's Press, 2023)

Victoria Lee, "The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan" (U Chicago Press, 2021)

The Future of Food: A Discussion with Kimberly Wilson

Linda J. Seligmann, "Quinoa: Food Politics and Agrarian Life in the Andean Highlands" (U Illinois Press, 2022)

Sarah L. Hall, "Sown in the Stars: Planting by the Signs" (UP of Kentucky, 2023)

Malcolm F. Purinton, "Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire" (Bloomsbury, 2023)

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

Amanda L. Van Lanen, "The Washington Apple: Orchards and the Development of Industrial Agriculture" (U Oklahoma Press, 2022)

Ed Mitchell et al., "Ed Mitchell's Barbeque" (Ecco, 2023)

Troy Bickham, "Eating the Empire: Food and Society in Eighteenth-Century Britain" (Reaktion Books, 2020)

Rachel Robison-Greene, "Edibility and in Vitro Meat: Ethical Considerations" (Lexington Books, 2022)

Maria Pasquale, "The Eternal City: Recipes and Stories from Rome" (Smith Street Books, 2023)

Brian Kateman, "Meat Me Halfway" (Prometheus Books, 2022)

The Cooperative Extension System

Adam Geczy and Vicki Karaminas, "Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food" (Bloomsbury, 2022)

Sara Rich, "Mushroom" (Bloomsbury, 2022)

Susan Gravely, "Italy on a Plate: Travels, Memories, Menus" (Vietri Publishing, 2023)

Measure for Measure Episode 5: Scoville

Measure for Measure Episode 2: Olives

Susan Weingarten, "Haroset: A Taste of Jewish History" (Toby Press, 2019)

Gesine Bullock-Prado, "My Vermont Table: Recipes for All (Six) Seasons" (Countryman Press, 2023)

Azzan Yadin-Israel, "Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple" (U Chicago Press, 2023)

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

Lisa Haushofer, "Wonder Foods: The Science and Commerce of Nutrition" (U California Press, 2022)

John Goodlad, "The Salt Roads: How Fish Made a Culture" (Birlinn, 2022)

Jessica Barnes, "Staple Security: Bread and Wheat in Egypt" (Duke UP, 2022)

Arthur Bovino, "Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes" (Countryman Press, 2018)

Angela Hui, "Takeaway: Stories from a Childhood Behind the Counter" (Trapeze, 2022)

Corey Lee Wrenn, "Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony" (SUNY Press, 2021)

Silvia Nacamulli, "Jewish Flavours of Italy: A Family Cookbook" (Green Bean Books, 2022)

Helen Anne Curry, "Endangered Maize: Industrial Agriculture and the Crisis of Extinction" (U California Press, 2022)

Surviving the State: Struggles for Land and Democracy in Myanmar

Dalal Abo El Seoud, "Fish, Milk, Tamarind: A Book of Egyptian Arabic Food Expressions" (American U in Cairo Press, 2022)

David Z. Moster, "Etrog: How A Chinese Fruit Became a Jewish Symbol" (Palgrave Pivot, 2018)

Gil Hovav, "Candies from Heaven" (Green Bean Books, 2023)

Martha C. Nussbaum, "Justice for Animals: Our Collective Responsibility" (Simon & Schuster, 2022)

Hélène Jawhara Piñer, "Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage" (Academic Studies Press, 2022)

Garritt van Dyk, "Commerce, Food, and Identity in Seventeenth-Century England and France" (Amsterdam UP, 2022)

Naa Oyo A. Kwate, "White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation" (U Minnesota Press, 2023)

Annuska Derks et al. "Fragrant Frontier: Global Spice Entanglements from the Sino-Vietnamese Uplands" (NIAS Press, 2022)

The ‘Domino Effect’: Global and Regional Climate Change Impacts on Food Supply Chains

Ben Pitcher, "Back to the Stone Age: Race and Prehistory in Contemporary Culture" (McGill-Queen's UP, 2022)

Michael Weeks, "Cattle Beet Capital: Making Industrial Agriculture in Northern Colorado" (U Nebraska Press, 2022)

Rebecca Ingram, "Women's Work: How Culinary Cultures Shaped Modern Spain" (Vanderbilt UP, 2022)

Max Haiven, "Palm Oil: The Grease of Empire" (Pluto Press, 2022)

Melanie Joy, "The Vegan Matrix: Understanding and Discussing Privilege Among Vegans to Build a More Inclusive and Empowered Movement" (Lantern, 2020)

Olena Braichenko et al., "Ukraine: Food and History" (O. Braichenko, 2020)

Darra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)

Erin Alice Cowling, "Chocolate: How a New World Commodity Conquered Spanish Literature" (U Toronto Press, 2021)

Psyche A. Williams-Forson, "Eating While Black: Food Shaming and Race in America" (UNC Press, 2022)

Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)

Christopher Howard, "Who Cares: The Social Safety Net in America" (Oxford UP, 2022)

Gurpinder Singh Lalli, "Schools, Space and Culinary Capital" (Routledge, 2022)

Will Guidara, "Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect" (Optimism Press, 2022)

Sustainable Agriculture in the Global South: A Religious Response to the Global Food Crisis

John Briscoe, "Crush: The Triumph of California Wine" (U Nevada Press, 2018)

Alan Warde et al., "The Social Significance of Dining Out: A Study of Continuity and Change" (Manchester UP, 2020)

Warren Klein et al., "Be Fruitful! The Etrog in Jewish Art, Culture, and History" (Mineged, 2022)

Emelia Quinn, "Reading Veganism: The Monstrous Vegan, 1818 to Present" (Oxford UP, 2021)

Angela Tedesco, "Finding Turtle Farm: My Twenty-Acre Adventure in Community-Supported Agriculture" (U Minnesota Press, 2022)

Beyond Meat? Dietary Shifts and Meat Contestations in China, India and Vietnam

Stephen Le, "100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today" (Picador, 2016)

Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Penguin, 2022)

Kenneth H. Kolb, "Retail Inequality: Reframing the Food Desert Debate" (U California Press, 2021)

Philip Lymbery, "Sixty Harvests Left: How to Reach a Nature-Friendly Future" (Bloombury, 2022)

Sanjiv Chopra, "Coffee the Magical Elixir: Facts That Will Astound and Perk You Up" (Bookbaby, 2021)

Carl A. Brasseaux and Donald W. Davis, "Asian-Cajun Fusion: Shrimp from the Bay to the Bayou" (UP of Mississippi, 2022)

Allyson P. Brantley, "Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism" (UNC Press, 2021)

William Alexander, "Ten Tomatoes that Changed the World" (Grand Central Publishing, 2022)

Josh Milburn, "Just Fodder: The Ethics of Feeding Animals" (McGill-Queen's UP, 2022)

Mélissa Mialon, "Big Food & Co" (Thierry Souccar Editions, 2021)

Addressing Hunger, Food Insecurity--Local Solutions to a Global Problem

Alex Drace-Francis, "The Making of Mămăligă: Transimperial Recipes for a Romanian National Dish" (Central European UP, 2022)

Paolo Squatriti, "Weeds and the Carolingians: Empire, Culture, and Nature in Frankish Europe, AD 750-900" (Cambridge UP, 2022)

Angela Ki Che Leung et al., "Moral Foods: The Construction of Nutrition and Health in Modern Asia" (U Hawaii Press, 2019)

Made of Corn: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 2 of 2)

Modifying Maize: How Genetically Modified Corn Changed Science, Academia and Indigenous Rights in Mexico (Part 1 of 2)

Tara Nurin, "A Woman's Place Is in the Brewhouse: A Forgotten History of Alewives, Brewsters, Witches, and CEOs" (Chicago Review Press, 2021)

Michael J. Hathaway, "What a Mushroom Lives For: Matsutake and the Worlds They Make" (Princeton UP, 2022)

Christopher Craig, "Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan" (U Hawaii Press, 2022)

Jin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)

Kelsi Matwick and Keri Matwick, "Food Discourse of Celebrity Chefs of Food Network" (Palgrave MacMillan, 2019)

Tanya M. Peres and Aaron Deter-Wolf, "Baking, Bourbon, and Black Drink" (U Alabama Press, 2018)

Veronica S. W. Mak, "Milk Craze: Body, Science, and Hope in China" (U Hawaii Press, 2021)

Elena Conis, "How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT" (Bold Type Books, 2022)

Gina Louise Hunter, "Edible Insects: A Global History" (2021)

Francesco Buscemi, "Pasta, Pizza and Propaganda: A Political History of Italian Food TV" (Intellect, 2022)

Emily J. H. Contois and Zenia Kish, "Food Instagram: Identity, Influence, and Negotiation" (U Illinois Press, 2022)

Natalia Molina, "A Place at the Nayarit: How a Mexican Restaurant Nourished a Community" (U California Press, 2022)

Danya Glabau, "Food Allergy Advocacy: Parenting and the Politics of Care" (U Minnesota Press, 2022)

Samaa Badawi et al., "School Farms: Feeding and Educating Children" (Routledge, 2021)

Tracey Deutsch, "Building a Housewife's Paradise: Gender, Politics, and American Grocery Stores in the Twentieth Century" (UNC Press, 2010)

Adam M. Romero, "Economic Poisoning: Industrial Waste and the Chemicalization of American Agriculture" (U California Press, 2021)

Modernist Mushrooms

Aniket Aga, "Genetically Modified Democracy: Transgenic Crops in Contemporary India" (Yale UP, 2022)

Liz Carlisle, "Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming" (Island Press, 2022)

John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Comstock Publishing, 2021)

Scott Reynolds Nelson, "Oceans of Grain: How American Wheat Remade the World" (Basic Books, 2022)

William Wayne Farris, "A Bowl for a Coin: A Commodity History of Japanese Tea" (U Hawaii Press, 2019)

Jo Guldi, "The Long Land War: The Global Struggle for Occupancy Rights" (Yale UP, 2022)

Paul Geary, "Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants" (Intellect Books, 2022)

Megan Birk, "The Fundamental Institution: Poverty, Social Welfare, and Agriculture in American Poor Farms" (U Illinois Press, 2022)

María Elena García, "Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru" (U California Press, 2021)

Diana Garvin, "Feeding Fascism: The Politics of Women's Food Work" (U Toronto Press, 2022)

Susanne A. Wengle, "Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food" (U Wisconsin Press, 2022)

Albena Shkodrova, "Rebellious Cooks and Recipe Writing in Communist Bulgaria" (Bloomsbury, 2021)

Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)

Thomas F. Thornton and Madonna L. Moss, "Herring and People of the North Pacific: Sustaining a Keystone Species" (U Washington Press, 2021)

Joshua Frens-String, "Hungry for Revolution: The Politics of Food and the Making of Modern Chile" (UC Press, 2021)

Jo Handelsman, "A World Without Soil: The Past, Present, and Precarious Future of the Earth Beneath Our Feet" (Yale UP, 2021)

Beth M. Forrest and Greg de St Maurice, "Food in Memory and Imagination: Space, Place and Taste" (Bloomsbury, 2022)

David Boarder Giles, "A Mass Conspiracy to Feed People: Food Not Bombs and the World-Class Waste of Global Cities" (Duke UP, 2021)

Michelle Jurkovich, "Feeding the Hungry: Advocacy and Blame in the Global Fight Against Hunger" (Oxford UP, 2020)

John Cardina, "Lives of Weeds: Opportunism, Resistance, Folly" (Cornell UP, 2021)

Rebecca Corbett, "Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan" (U Hawaii Press, 2019)

Suzanne Cope, "Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement" (Lawrence Hill Books, 2021)

Alison Hope Alkon, "A Recipe for Gentrification: Food, Power, and Resistance in the City" (NYU Press, 2020)

Clarissa Hyman, "Tomato: A Global History" (Reaktion Books, 2019)

Dave Goulson, "Silent Earth: Averting the Insect Apocalypse" (Harper, 2021)

Rebecca J. Lester, "Famished: Eating Disorders and Failed Care in America" (U California Press, 2019)

Shelley L. Koch, "Gender and Food: A Critical Look at the Food System" (Rowman and Littlefield, 2019)

Vivian Nun Halloran, "The Immigrant Kitchen: Food, Ethnicity, and Diaspora" (Ohio State UP, 2016)

Bryant Terry, "Black Food: Stories, Art, and Recipes from Across the African Diaspora" (4 Color Books, 2021)

Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)

Priya Fielding-Singh, "How the Other Half Eats: The Untold Story of Food and Inequality in America" (Little Brown Spark, 2021)

Ramin Ganeshram, "Saffron: A Global History" (Reaktion Books, 2020)

Fabio Parasecoli, "Food" (MIT, 2019)

Jonatan Leer and S. G. S. Krogager, "Research Methods in Digital Food Studies" (Routledge, 2021)

Joseph C. Ewoodzie, "Getting Something to Eat in Jackson: Race, Class, and Food in the American South" (Princeton UP, 2021)

Pascale Joassart-Marcelli, "The Sixteen-Dollar Taco: Contested Geographies of Food, Ethnicity, and Gentrification" (U Washington Press, 2021)

Demet Güzey, "Mustard: A Global History" (Reaktion Books, 2019)

Joshua Sbicca, "Food Justice Now!: Deepening the Roots of Social Struggle" (U Minnesota Press, 2018)

Rose Wellman, "Feeding Iran: Shi`i Families and the Making of the Islamic Republic" (U California Press, 2021)

Xavier Naville, "The Lettuce Diaries: How A Frenchman Found Gold Growing Vegetables In China" (Earnshaw Books, 2021)

Jeff Miller, "Avocado: A Global History" (Reaktion Books, 2020)

Rosa Abreu-Runkel, "Vanilla: A Global History" (Reaktion Books, 2020)

Jen Corrinne Brown, "Trout Culture: How Fly Fishing Forever Changed the Rocky Mountain West" (U Washington Press, 2017)

Edward Slingerland, "Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization" (Hachette, 2021)

Jonathan Morris, "Coffee: A Global History" (Reaktion Books, 2018)

Hannah Kirshner, "Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town" (Viking, 2021)

A Chemistry Professor Shares his Grief and his Favorite Recipes: A Conversation with David Smith

Peter S. Ungar, "Evolution's Bite: A Story of Teeth, Diet, and Human Origins" (Princeton UP, 2018)

Kristy Nabhan-Warren, "Meatpacking America: How Migration, Work, and Faith Unite and Divide the Heartland" (UNC Press, 2021)

Julian Agyeman and Sydney Giacalone, "The Immigrant-Food Nexus: Borders, Labor, and Identity in North America" (MIT Press, 2020)

Nicolette Hahn Niman, "Defending Beef: The Ecological and Nutritional Case for Meat" (Chelsea Green, 2021)

Seth M. Siegel, "Troubled Water: What's Wrong with What We Drink" (Thomas Dunne, 2020)

Robert Hellyer, "Green with Milk and Sugar: When Japan Filled America's Tea Cups" (Columbia UP, 2021)

From Animal Rights to Human Rights: Supporting Sustainable Farming Practices to Improve Livelihoods

Rebecca Earle, "Feeding the People: The Politics of the Potato" (Cambridge UP, 2020)

Jonathan Rees, "The Chemistry of Fear: Harvey Wiley's Fight for Pure Food" (Johns Hopkins UP, 2021)

Bob Quinn and Liz Carlisle, "Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food" (Island Press, 2019)

Rob Dunn and Monica Sanchez, "Delicious: The Evolution of Flavor and How It Made Us Human" (Princeton UP, 2021)

Matt Frazier and Robert Cheeke, "The Plant-Based Athlete: A Game-Changing Approach to Peak Performance" (HarperOne, 2021)

Ann Vileisis, "Abalone: The Remarkable History and Uncertain Future of California's Iconic Shellfish" (Oregon State UP, 2020)

Ken Meter, "Building Community Food Webs" (Island Press, 2021)

Arnab Dey, "Tea Environments and Plantation Culture: Imperial Disarray in Eastern India" (Cambridge UP, 2021)

Lindsay Naylor, "Fair Trade Rebels: Coffee Production and Struggles for Autonomy in Chiapas" (U Minnesota Press, 2019)

Jessica Fanzo, "Can Fixing Dinner Fix the Planet?" (Johns Hopkins UP, 2021)

Lettie Gay, "Two Hundred Years of Charleston Cooking" ( U South Carolina Press, 2021)

Susan V. Spellman, "Cornering the Market: Independent Grocers and Innovation in American Small Business" (Oxford UP, 2016)

Hélène Jawhara Piñer, "Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards" (Cherry Orchard, 2021)

Thomas C. Hubka, "Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England" (UP of New England, 2004)

Michael Twitty, "Rice: A Savor the South Cookbook" (UNC Press, 2021)

Zuza Zak, "Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania" (Allen & Unwin, 2021)

Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

Jonathan E. Robins, "Oil Palm: A Global History" (UNC Press, 2021)

Hanno Jentzsch, "Harvesting State Support: Institutional Change and Local Agency in Japanese Agriculture" (U Toronto Press, 2021)

Annemarie Mol, "Eating in Theory" (Duke UP, 2021)

Alison K. Smith, "Cabbage and Caviar: A History of Food in Russia" (Reaktion Books, 2021)

Gina G. Warren, "Hatched: Dispatches from the Backyard Chicken Movement" (U Washington Press, 2021)

Eric C. Rath, "Oishii: The History of Sushi" (Reaktion Books, 2021)

Nicoletta Batini, "The Economics of Sustainable Food: Smart Policies for Health and the Planet" (Island Press, 2021)

From the Archives: Supporting Sustainable Farming Practices in Cambodia with Professor Daniel Tan

Rod Phillips, "French Wine: A History" (U California Press, 2016)

Stephen V. Bittner, "Whites and Reds: A History of Wine in the Lands of Tsar and Commissar" (Oxford UP, 2021)

Benjamin Lorr, "The Secret Life of Groceries: The Dark Miracle of the American Supermarket" (Penguin, 2020)

Jamie Kreiner, "Legions of Pigs in the Early Medieval West" (Yale UP, 2020)

Sarah K. Mock, "Farm (and Other F Words): The Rise and Fall of the Small Family Farm" (New Degree Press, 2021)

Shane Hamilton, "Supermarket USA: Food and Power in the Cold War Farms Race" (Yale UP, 2018)

Kate Lebo, "The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with Recipes)" (FSG, 2021)

Jon Keune, "Shared Devotion, Shared Food: Equality and the Bhakti-Caste Question in Western India" (Oxford UP, 2021)

Dianne Jacob, "Will Write for Food" (Hachette Go, 2021)

Margaret Magat, "Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora" (Bloomsbury, 2019)

Amanda Ciafone, "Counter-Cola: A Multinational History of the Global Corporation" (U California Press, 2019)

Christina Ward, "American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jell-O" (Process, 2018)

Lindsay Gardner, "Why We Cook: Women on Food, Identity, and Connection" (Workman, 2021)

Of Rice and Men: How Food Production is Driving Antimicrobial Resistance amongst Fungi in Vietnam

R. Harde and J. Wesselius, "Consumption and the Literary Cookbook" (Routledge, 2020)

Lucas Bessire, "Running Out: In Search of Water on the High Plains" (Princeton UP, 2021)

Carol J. Adams, "The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory" (Bloomsbury, 2015)

Tessa Clarke: Co Founder & CEO of Olio, a Company Dedicated to Cutting Food Waste

Priya Basil, "Be My Guest: Reflections on Food, Community, and the Meaning of Generosity" (Knopf, 2020)

Tom Philpott, "Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It" (Bloomsbury, 2020)

Rethinking Rural Livelihoods and Food Security in Myanmar with Assistant Professor Mark Vicol

Winifred Bird, "Eating Wild Japan: Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes" (Stone Bridge Press, 2021)

Sam van Zweden, "Eating with My Mouth Open" (NewSouth, 2021)

Kaitland M. Byrd, "Real Southern Barbecue: Constructing Authenticity in Southern Food Culture" (Lexington, 2019)

Eli Revelle Yano Wilson, "Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers" (NYU Press, 2020)

Anthony Warner, "Ending Hunger: The Quest to Feed the World without Destroying It" (Simon and Schuster, 2021)

M. Nestle and K. Trueman, "Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health" (U California Press, 2020)

K. M. Broton and C. L. Cady, "Food Insecurity on Campus: Action and Intervention" (Johns Hopkins UP, 2020)

Mike Shanahan, "Ladders to Heaven: How Figs Shaped our History" (Unbound, 2016)

Peter Singer, "Why Vegan?: Eating Ethically" (Liveright, 2020)

Amalia Leguizamón, "Seeds of Power: Environmental Injustice and Genetically Modified Soybeans in Argentina" (Duke UP, 2020)

Emily J. H. Contois, "Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture" (UNC Press, 2020)

James Staples, "Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India" (U Washington Press, 2020)

Improving Food Security in Laos and Cambodia: A Farmer’s Perspective with Associate Professor Russell Bush

Andrew Liu, "Tea War: A History of Capitalism in China and India" (Yale UP, 2020)

Jessica Martell, "Farm to Form: Modernist Literature and Ecologies of Food in the British Empire" (U Nevada Press, 2020)

Brian R. Dott, "The Chile Pepper in China: A Cultural Biography" (Columbia UP, 2020)

Lauren F. Klein, "An Archive of Taste: Race and Eating in the Early United States" (U Minnesota Press, 2020)

K. Keeling and S. Pollard, "Table Lands: Food in Children's Literature" (U Mississippi Press, 2020)

Emily Pawley, "The Nature of the Future: Agriculture, Science, and Capitalism in the Antebellum North" (U Chicago Press, 2020)

Emily Wallace, "Road Sides: An Illustrated Companion to Dining and Driving in the American South" (U Texas Press, 2019)

Virgie Tovar, "You Have the Right to Remain Fat" (Feminist Press, 2018)

Elizabeth A. Williams, "Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950" (U Chicago Press, 2020)

Kregg Hetherington, "The Government of Beans: Regulating Life in the Age of Monocrops" (Duke UP, 2020)

Hanna Garth, "Food In Cuba: The Pursuit of a Decent Meal" (Stanford UP, 2020)

Candi K. Cann, "Dying to Eat: Cross Cultural Perspectives on Food, Death and the Afterlife" (UP of Kentucky, 2018)

Kennan Ferguson, "Cookbooks Politics" (U Penn Press, 2020)

D. Conley and J. Eckstein, "Cookery: Food Rhetorics and Social Production" (U Alabama Press, 2020)

Kathryn M. De Luna, "Collecting Food, Collecting People: Subsistence and Society in Central Africa" (Yale UP, 2016)

James C. Scott, "Against the Grain: A Deep History of the Earliest States" (Yale UP, 2017)

Brian Greene, "Until the End of Time: Mind, Matter, and Our Search for Meaning in an Evolving Universe" (Random House, 2020)

Katarzyna J. Cwiertka, "Branding Japan’s Food: From Meibutsu to Washoku" (U Hawaii Press, 2020)

E. Engelhardt and L. Smith, "The Food We Eat, the Stories We Tell: Contemporary Appalachian Table" (Ohio UP, 2019)

Louis A. Pérez, "Rice in the Time of Sugar: The Political Economy of Food in Cuba" (UNC Press, 2019)

Witold Szabłowski, "How to Feed a Dictator" (Penguin, 2020)

Mythri Jegathesan, "Tea and Solidarity: Tamil Women and Work in Postwar Sri Lanka" (U Washington Press, 2019)

Leslie M. Harris, "Slavery and the University: Histories and Legacies" (U Georgia Press, 2019)

Phoebe Lickwar and Roxi Thoren, "Farmscape: The Design of Productive Landscapes" (Routledge, 2020)

David Lebovitz, "Drinking French" (Ten Speed Press, 2020)

Conor Picken and Matthew Dischinger, "Southern Comforts: Drinking and the US South" (LSU Press, 2020)

Matt Cook, "Sleight of Mind: 75 Ingenious Paradoxes in Mathematics, Physics, and Philosophy" (MIT Press, 2020)

Irina Georgescu, "Carpathia: Food from the Heart of Romania” (Interlink Books, 2020)

Karima Moyer-Nocchi, "The Eternal Table: A Cultural History of Food in Rome" (Rowman and Littlefield, 2019)

Jennifer E. Gaddis, "The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools" (U California Press, 2019)

Justin Nystrom, "Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture" (U Georgia Press, 2018)

Darra Goldstein, "Beyond the North Wind: Russia in Recipes and Lore" (Random House, 2020)

Lana Dee Povitz, ​"Stirrings: How Activist New Yorkers Ignited a Movement for Food Justice" ​(UNC Press, 2019)

Emily E. LB. Twarog, "Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America" (Oxford UP, 2017)

Phillipa Chong, “Inside the Critics’ Circle: Book Reviewing in Uncertain Times” (Princeton UP, 2020)

K. Linder et al., "Going Alt-Ac: A Guide to Alternative Academic Careers" (Stylus Publishing, 2020)

J. L. Anderson, "Capitalist Pigs: Pigs, Pork, and Power in America" (West Virginia UP, 2019)

Hillary Reinsberg, "Zagat 2020 New York City Restaurants: Special 40th Anniversary Edition" (Zagat, 2019)

Maria Veri and Rita Liberti, "Gridiron Gourmet: Gender and Food at the Football Tailgate" (U Arkansas Press, 2019)

Joshua Specht, "Red Meat Republic: A Hoof-to-Table History of How Beef Changed America" (Princeton UP, 2019)

A. R. Ruis, "Learning to Eat: The Origins of School Lunch in the United States" (Rutgers UP, 2017)

Alberto Cairo, "How Charts Lie: Getting Smarter about Visual Information" (Norton, 2019)

Kathryn Conrad on University Press Publishing

Rachel Laudan, "Cuisine and Empire: Cooking in World History" (U California Press, 2015)

J. Neuhaus, "Geeky Pedagogy: A Guide for Intellectuals, Introverts, and Nerds Who Want to Be Effective Teachers" (West Virginia UP, 2019)

Rafia Zafar, "Recipes for Respect: African American Meals and Meaning" (U Georgia Press, 2019)

Geoffrey Barstow, "Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet" (Columbia UP, 2018)

Ashanté M. Reese, "Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C." (UNC Press, 2019)

Jennifer Jensen Wallach, "What We Need Ourselves: How Food has Shaped African American Life" (Rowman and Littlefield, 2019)

Mark Winne, "Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat" (Island Press, 2019)

Aaron Hale-Dorrell, "Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union" (Oxford UP, 2018)

Carol J. Adams, "Burger" (Bloomsbury, 2018)

A. Lakhtikova, A. Brintlinger, and I. Glushchenko, "Seasoned Socialism: Gender and Food in Late Soviet Everyday Life" (Indiana UP, 2019)

Krishnendu Ray, "The Ethnic Restaurateur" (Bloomsbury, 2016)

David R. Montgomery, "Growing a Revolution: Bringing Our Soil Back to Life" (W. W. Norton, 2018)

Rachel B. Herrmann, "No Useless Mouth: Waging War and Fighting Hunger in the American Revolution" (Cornell UP, 2019)

Brian Haara, "Bourbon Justice: How Whiskey Law Shaped America" (Potomac Books, 2015)

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

Jeanette M. Fregulia, "A Rich and Tantalizing Brew: A History of How Coffee Connected the World" (U Arkansas Press, 2019))

John O'Brien, "States of Intoxication: The Place of Alcohol in Civilisation" (Routledge, 2018)

Veronica Hinke, "The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style" (Regnery History, 2019)

Nico Slate, "Gandhi’s Search for the Perfect Diet: Eating with the World in Mind" (U Washington Press, 2019)

Kristin D. Phillips, "An Ethnography of Hunger: Politics, Subsistence, and the Unpredictable Grace of the Sun" (Indiana UP, 2018)

Stéphane Henaut and Jeni Mitchell, "A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment" (The New Press, 2018)

Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

Discussion of Massive Online Peer Review and Open Access Publishing

Jodi Campbell, "At the First Table: Food and Social Identity in Early Modern Spain" (U Nebraska Press, 2017)

Nicholas Bauch, "Geography of Digestion: Biotechnology and the Kellogg Enterprise" (U California Press, 2017)

Margot Finn, "Discriminating Taste: How Class Anxiety Created the American Food Revolution" (Rutgers UP, 2017)

Stephan J. Guyenet, "The Hungry Brain: Outsmarting the Instincts That Make Us Overeat" (Flatiron Books, 2017)

Norah MacKendrick, “Better Safe Than Sorry: How Consumers Navigate Exposure to Everyday Toxics” (U California Press, 2018).

Adrienne Rose Bitar, “Diet and the Disease of Civilization” (Rutgers UP, 2018)

Sean Sherman, “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017)

Andrew Friedman, “Chefs, Drugs and Rock ‘n’ Roll” (Ecco Press, 2018)

D. Harris and P. Guiffre, “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen” (Rutgers UP, 2015)

Mark Padoongpatt, “Flavors of Empire: Food and the Making of Thai America” (U of California Press, 2017)

Nina Savelle-Rocklin, “Food for Thought: Perspectives on Eating Disorders” (Rowman and Littlefield, 2017)

Sophie Egan, “Devoured: How What We Eat Defines Who We Are” (William Morrow, 2017)

Demet Guzey, “Food on Foot: A History of Eating on Trails and in the Wild” (Rowman and Littlefield, 2017)

Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)

Matthew Gavin Frank, “The Mad Feast: An Ecstatic Tour through America’s Food” (Liveright, 2015)

Josh Kun, “To Live and Dine in L.A.: Menus and the Making of the Modern City” (Angel City Press, 2015)

Reid Mitenbuler, “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking, 2015)

Allen Salkin “From Scratch: Inside the Food Network” (Putnam, 2013)

Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)

William Kerrigan, “Johnny Appleseed and the American Orchard: A Cultural History” (Johns Hopkins, 2012)

Andrew P. Haley, "Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920" (UNC Press, 2011)

Danyelle Freeman, “Try This: Traveling the Globe without Leaving the Table” (Ecco, 2011)