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New Books in Food

New Books in Food

By: Marshall Poe
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 Interviews with Food Writers about their New Books Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/foodNew Books Network Art Cooking Food & Wine Literary History & Criticism World
Episodes
  • Jessica B. Harris, "Braided Heritage: Recipes and Stories on the Origin of American Cuisine" (Clarkson Potter, 2025)

    Jessica B. Harris, "Braided Heritage: Recipes and Stories on the Origin of American Cuisine" (Clarkson Potter, 2025)
    Sep 16 2025
    Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze. With recipes ranging from everyday meals to festive spreads, Braided Heritage: Recipes and Stories on the Origin of American Cuisine (Clarkson Potter, 2025) offers a new, in-depth, delicious look at American culinary history. 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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    38 mins
  • Cup Overflowing: How Christians Should Think about Wine

    Cup Overflowing: How Christians Should Think about Wine
    Sep 8 2025
    “You prepare a table before me in the presence of my enemies. You anoint my head with oil; my cup overflows,” wrote King David in Psalm 23. The overflowing cup is the image that Gisela Kreglinger uses when talking about the abundance and extravagance of God’s provision for His children. Gisela Kreglinger is the daughter of winemakers and grew up on a vineyard and winery in Franconia, Germany, where her family has been crafting wine for many generations. She has a couple of master’s degrees in biblical studies from Regent College and a PhD in historical theology from the University of St. Andrews. She has written three books—Cup Overflowing, The Spirituality of Wine, The Soul of Wine— and most recently she is the co-author of a Bible Study Series called Wine in the Word which is the topic of our discussion today. She’s a Lutheran scholar but I think this is a topic where we Catholics agree with her 100%. Gisela Kreglinger’s website, The Spirituality of Wine Wine in the Word Bible Study website. Wine in the Word Episode 1 on YouTube. Books by Gisela Kreglinger An episode of Almost Good Catholics about the film Babette’s Feast which we also talked about in this episode: Sr. Maria Catherine, OP on Almost Good Catholics, episode 55: You Set a Table Before Me: The Teenage Witch who Became a Dominican Sister. 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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    45 mins
  • Brian Duff, "Restaurant" (Bloomsbury, 2025)

    Brian Duff, "Restaurant" (Bloomsbury, 2025)
    Sep 6 2025
    In the last few decades, restaurants and food culture have achieved extraordinary cultural presence. Chefs are heroes and thought leaders, well-executed entrées go viral, dining out has become theater, plating has become art and ubiquitous Instagram content. But in recent years restaurants have faced crisis upon crisis.  Restaurant (Bloomsbury, 2025) by Dr. Brian Duff, part of the Object Lessons series, takes a deep dive into the drives, desires, and anxieties we bring to dining out at this time of uncertainty. It explores the meaning we find in good food and warm hospitality. It shows why the restaurant offers unique opportunities to change the quality of our engagement with others and to create shared meaning across the table. 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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    43 mins
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