New Books in Food Podcast By Marshall Poe cover art

New Books in Food

New Books in Food

By: 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 Art Food & Wine Literary History & Criticism World
Episodes
  • Karima Moyer-Nocchi, "The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America" (Columbia UP, 2026)

    Karima Moyer-Nocchi, "The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America" (Columbia UP, 2026)
    Mar 20 2026
    Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women, whose contribution has long been overshadowed, played a crucial role in establishing the dish as an American tradition from the nation’s founding through the Civil Rights Movement. The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America (Columbia UP, 2026) by Dr. Karima Moyer-Nocchi is a delectable history of macaroni and cheese, tracing an extraordinary journey of cultural exchange and social change. Karima Moyer-Nocchi reveals the religious, political, and industrial forces that shaped its evolution alongside stories of the unsung figures who crafted the dish as we know it today: enslaved cooks who preserved and adapted traditions, immigrant chefs who introduced new variations, and practical homemakers looking to nourish their families with an affordable meal. She emphasizes the adaptability of macaroni and cheese, which in different times has served as both an indulgence on the elite table and sustenance to those struggling to survive, crossing borders, social classes, and cultural divides. Deeply researched and rich with enticing details, this book uncovers the creativity and resilience that brought a beloved food to our tables. The Epic History of Macaroni and Cheese also shares centuries of recipes—from ancient Roman authors to celebrity chefs, reworked for modern kitchens—that provide a hands-on way to experience the evolution of this iconic dish. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts 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 hr and 14 mins
  • Eurie Dahn, "Snack" (Bloomsbury, 2026)

    Eurie Dahn, "Snack" (Bloomsbury, 2026)
    Mar 16 2026
    In the hierarchy of foods, snacks are deemed trivial – perhaps even childish – especially in contrast to meals, which are seen as substantial and necessary. The multiple aisles devoted to sweet and savory treats in supermarkets, and the availability of snacks even at places like home improvement and department stores, speak to the popularity of snacking. But the ubiquity of snacks is relatively new and not common to all countries.In Snack (Bloomsbury, 2026), part of the Object Lessons series, Dr. Eurie Dahn traces the story of snacking culture through specific snacks, including Flamin' Hot Cheetos, cheese crackers, and Choco Pies, and in the contexts of ethnicity, popular culture, diet culture, and even parenting. Snack is an idiosyncratic cultural history that offers surprisingly filling food for thought. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda’s interviews on New Books with Miranda Melcher, wherever you get your podcasts. 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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    44 mins
  • Rebecca Sharpless, "People of the Wheat: Culture and Cultivation in North Texas" (U Texas Press, 2026)

    Rebecca Sharpless, "People of the Wheat: Culture and Cultivation in North Texas" (U Texas Press, 2026)
    Mar 7 2026
    If you’ve ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there. In the national imaginary, America’s amber fields of grain lie in the country’s center, but for more than a century, they also grew across one pocket of the South: North Texas. From the 1840s to the 1970s, the state's agriculture, dominated in lore by cotton in the east and livestock in the open range, was heavily invested in the cultivation, processing, sale, and consumption of wheat. Recalling a forgotten history, Rebecca Sharpless shows how the rhythms of the wheat harvest—and the evolution of the milling, distribution, and baking industries—governed daily life in what is now known as the Dallas–Fort Worth Metroplex. In the 1840s, Anglo settlers discovered that grain flourished in North Texas and quickly built an economy that included wheat in fields, mills, and kitchens. After the Civil War, hand labor gave way to mechanization, greatly increasing production. Commercial bakeries churned out novel confections, and big cities were built on the bounty of the countryside. In the second half of the twentieth century, as production moved northward, industrial milling and baking declined, but home baking boomed, flour advertising supported regional music, and wheat fortunes financed the region’s cultural life. Sharpless covers 150 years of wheat’s very human history and shows how the labor that cultivated it, the sustenance it provided, and the prosperity it generated left an indelible mark on the people and institutions of Texas. Dr. Rebecca Sharpless is a Professor of History at Texas Christian University. She specializes in Gender & Sexuality, Texas History, and American History. She is the author of three previous books: Grain and Fire: A History of Baking in the American South (2022); Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960 (2010); and Fertile Ground, Narrow Choices: Women on Texas Cotton Farms, 1900-1940 (1999). Dr. Scott Catey is founder of The Catey Creative Group, LLC. and host of the podcast The Sum of All Wisdom. Website here 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 hr and 10 mins
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