New Books in Food
Interviews with Food Writers about their New Books
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Latest Episode
Pyet DeSpain, "Rooted in Fire: A Celebration of Native American and Mexican Cooking" (HarperOne, 2025) (20.11.2025)
Previous Episodes
- 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)
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