Tag: New Books in Food

Alyshia Gálvez, “Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico” (U. California Press, 2018)

Eric Lemay , September 19th, 2018


The North American Free Trade Agreement—or NAFTA, as we Americans call it—is very much in the news of late, primarily because President Trump has decided to make good…


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

Lori A. Flores , July 24th, 2017


In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on…


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Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)

Richard E. Ocejo , March 25th, 2017


A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose,…


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Christopher Woolgar, “The Culture of Food in England, 1200-1500” (Yale UP, 2016)

Mark Klobas , September 30th, 2016


Food was central to the lives of people in England during the Middles Ages in ways different than it is today. As Christopher Woolgar reveals in his book…


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Anna L. Tsing, “The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins” (Princeton UP, 2015)

Carla Nappi , December 6th, 2015


Anna L. Tsing‘s new book is on my new (as of this post) list of Must-Read-Books-That-All-Humans-Who-Can-Read-Should-Read-And-That-Nonhumans-Should-Find-A-Way-To-Somehow-Engage-Even-If-Reading-Is… Visit New Books in Anthropology for the podcast. There is something wrong…


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

Marshall Poe , April 22nd, 2013


The Hebrews called it “Eden.” The Greeks and Romans called it the “Golden Age.” The philosophes–or Rousseau at least–called it the “State of Nature.” Marx and Engels called…


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Signe Rousseau, “Food and Social Media: You Are What You Tweet” (AltaMira Press, 2012)

Eric Lemay , December 13th, 2012


The other day I found myself in a cooking situation that’s fairly common: I had a few odd ingredients–some oxidized strips of bacon, a withered red pepper, a…


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John S. Allen, “The Omnivorous Mind: Our Evolving Relationship to Food” (Harvard University Press, 2012)

Eric Lemay , October 23rd, 2012


Did Proust have it right? Does food, whether it’s a madeleine from an aristocratic childhood or the Velveeta mac-and-cheese my mom used to make, have a special significance…


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Merry White, “Coffee Life in Japan” (University of California Press, 2012)

Marshall Poe , June 15th, 2012


Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripping naked and being painted blue in an underground…


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