Ranked #1
Karima Moyer-Nocchi, "The Eternal Table: A Cultural History of Food in Rome" (Rowman and Littlefield, 2019)
Karima Moyer-Nocchi, "The Eternal Table: A Cultural History of Food in Rome" (Rowman and Littlefield, 2019)
Karima Moyer-Nocchi is a professor of modern languages at the University of Siena and a lecturer for the Master in Culin... Read more
19 Mar 2020
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56mins
Ranked #2
Garrett M. Broad, “More Than Just Food: Food Justice and Community Change” (U of California Press, 2016)
Garrett M. Broad, “More Than Just Food: Food Justice and Community Change” (U of California Press, 2016)
Resistance to the industrial food system has, over the past decades, led to the rise of alternative food movements. Deba... Read more
13 May 2016
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55mins
Ranked #3
Margot Finn, "Discriminating Taste: How Class Anxiety Created the American Food Revolution" (Rutgers UP, 2017)
Margot Finn, "Discriminating Taste: How Class Anxiety Created the American Food Revolution" (Rutgers UP, 2017)
You eat what you are and are what you eat, right? There is an increasing number of Americans who pay great attention to ... Read more
20 Dec 2018
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53mins
Ranked #4
Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)
Jamie Koufman, “Dr. Koufman’s Acid Reflux Diet” (Katalitix, 2015)
I love this book, am using its recipes, and was thrilled to interview Dr. Koufman, an iconoclast who appears poised to t... Read more
3 Feb 2016
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56mins
Ranked #5
Carol J. Adams, "Burger" (Bloomsbury, 2018)
Carol J. Adams, "Burger" (Bloomsbury, 2018)
In this this interview, Dr. Carrie Tippen talks with Carol J. Adams about two new books: Burger, from the Object Lessons... Read more
13 Aug 2019
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1hr 6mins
Ranked #6
Kelley Fanto Deetz, “Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine” (UP of Kentucky, 2017)
Kelley Fanto Deetz, “Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine” (UP of Kentucky, 2017)
The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated... Read more
26 Jul 2018
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49mins
Ranked #7
Barak Kushner, “Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” (Global Oriental, 2012)
Barak Kushner, “Slurp!: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” (Global Oriental, 2012)
I bet you’ve never heard of the “Smash the Baltic Fleet Memorial Togo Marshmallow.” I hadn’t either, before reading Bara... Read more
20 Dec 2012
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1hr 8mins
Ranked #8
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)
In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role tha... Read more
15 Jul 2019
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1hr 14mins
Ranked #9
Merry White, “Coffee Life in Japan” (University of California Press, 2012)
Merry White, “Coffee Life in Japan” (University of California Press, 2012)
Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripp... Read more
15 Jun 2012
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51mins
Ranked #10
Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)
Marlene Zuk, “Paleofantasy: What Evolution Really Tells Us about Sex, Diet, and How We Live” (Norton, 2013)
The Hebrews called it “Eden.” The Greeks and Romans called it the “Golden Age.” The philosophes–or Rousseau at least–cal... Read more
22 Apr 2013
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57mins
Ranked #11
Nico Slate, "Gandhi’s Search for the Perfect Diet: Eating with the World in Mind" (U Washington Press, 2019)
Nico Slate, "Gandhi’s Search for the Perfect Diet: Eating with the World in Mind" (U Washington Press, 2019)
In this this interview, Carrie Tippen talks with Nico Slate, professor of history at Carnegie Mellon University, about t... Read more
17 May 2019
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54mins
Ranked #12
Sean Sherman, “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017)
Sean Sherman, “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017)
Chef Sean Sherman, Oglala Lakota and originally from Pine Ridge Reservation, has become one of the most important voices... Read more
22 Mar 2018
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30mins
Ranked #13
Eric Rath, “Food and Fantasy in Early Modern Japan” (University of California Press, 2010)
Eric Rath, “Food and Fantasy in Early Modern Japan” (University of California Press, 2010)
Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible ... Read more
4 Aug 2011
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1hr 20mins
Ranked #14
Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)
Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)
Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of th... Read more
16 Apr 2018
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52mins
Ranked #15
Jeff Koelher, “Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup” (Bloomsbury, 2017)
Jeff Koelher, “Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup” (Bloomsbury, 2017)
Is life without coffee possible? Before you answer, first admit that you know almost nothing about the plant that you de... Read more
2 Jul 2018
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47mins
Ranked #16
Bob Spitz, “Dearie: The Remarkable Life of Julia Child” (Knopf, 2012)
Bob Spitz, “Dearie: The Remarkable Life of Julia Child” (Knopf, 2012)
I confess I knew nothing about Julia Child prior to reading Bob Spitz‘s new book. And yet, from the dramatic opening pas... Read more
14 Nov 2012
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37mins
Ranked #17
Jennifer E. Gaddis, "The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools" (U California Press, 2019)
Jennifer E. Gaddis, "The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools" (U California Press, 2019)
There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by su... Read more
6 Mar 2020
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1hr
Ranked #18
Johan Swinnen and Devin Briski, “Beeronomics: How Beer Explains the World” (Oxford UP, 2017)
Johan Swinnen and Devin Briski, “Beeronomics: How Beer Explains the World” (Oxford UP, 2017)
Beer has been a part of human civilization dating back to its beginnings. In summarizing the role it has played over the... Read more
31 Oct 2017
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36mins
Ranked #19
Jeanette M. Fregulia, "A Rich and Tantalizing Brew: A History of How Coffee Connected the World" (U Arkansas Press, 2019))
Jeanette M. Fregulia, "A Rich and Tantalizing Brew: A History of How Coffee Connected the World" (U Arkansas Press, 2019))
In this this interview, Carrie Tippen talks with Jeanette M. Fregulia about the movements of coffee beans, coffee drinki... Read more
26 Jun 2019
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47mins
Ranked #20
Roel Sterckx, “Food, Sacrifice, and Sagehood in Early China” (Cambridge UP, 2011)
Roel Sterckx, “Food, Sacrifice, and Sagehood in Early China” (Cambridge UP, 2011)
Roel Sterckx‘s book Food, Sacrifice, and Sagehood in Early China (Cambridge University Press, 2011) had me at drunken s... Read more
11 Aug 2012
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1hr 9mins