• New Books in Food

  • 著者： Marshall Poe
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New Books in Food

著者： 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/food
    New Books Network
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  • Hélène Jawhara Piñer, "Matzah and Flour: Recipes from the History of the Sephardic Jews" (Cherry Orchard, 2024)

    Hélène Jawhara Piñer, "Matzah and Flour: Recipes from the History of the Sephardic Jews" (Cherry Orchard, 2024)
    2024/10/20
    From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage. Matzah and Flour: Recipes from the History of the Sephardic Jews (Cherry Orchard Books, 2024) offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like chickpea, corn, and barley, intertwines with cultural narratives and religious observance. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook's thoughtfully prepared recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine. 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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    47 分
  • Bananapocalypse: Plantation Southeast Asia and Its Many Afterlives

    Bananapocalypse: Plantation Southeast Asia and Its Many Afterlives
    2024/10/06
    This episode focuses on a cluster of issues of longstanding significance in Southeast Asia and in Southeast Asian Studies – plantation agriculture, global commodity chains or supply chains, exploitation of labour and environmental degradation, and resistance. To discuss these issues, we are joined by Dr. Alyssa Paredes, an environmental and economic anthropologist who is an Assistant Professor in the Department of Anthropology at the University of Michigan. Dr. Paredes received her PhD in Anthropology (with distinction) from Yale University in 2020. Her work has been published in a variety of journals, including Antipode, Ethnos, Gastronomica, and the Journal of Political Ecology. She is a contributor to the edited volume Multispecies Justice and the Feral Atlas website, and she is co-editor of Halo-Halo Ecologies: The Emergent Environments Behind Filipino Food, forthcoming with the University of Hawai’i Press in April 2025. She is currently working on a book manuscript provisionally titled Bananapocalypse: Plantation Capitalism from Philippine Mindanao, which traces the afterlives of externalities in the making and unmaking of an industrial agricultural crop, drawing on approaches from such fields as anthropology, science and technology studies, human geography, and critical food studies. 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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    46 分
  • Ellen T. Meiser, "Making It: Success in the Commercial Kitchen" (Rutgers UP, 2024)

    Ellen T. Meiser, "Making It: Success in the Commercial Kitchen" (Rutgers UP, 2024)
    2024/09/27
    The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment? In Making It: Success in the Commercial Kitchen (Rutgers University Press, 2024), Ellen T. Meiser explores how the career path of restaurant workers depends on their accumulation of kitchen capital, a cultural asset based not only on their ability to cook but also on how well they can fit into the workplace culture and negotiate its hierarchical structures. After spending 120 hours working in a restaurant kitchen and interviewing fifty chefs and cooks from fine-dining establishments and greasy-spoon diners across the country, sociologist Ellen Meiser discovers many strategies for accumulating kitchen capital. For some, it involves education and the performance of expertise; others climb the ranks by controlling their own emotions or exerting control over coworkers. Making It offers a close and personal look at how knowledge, power, and interpersonal skills come together to determine who succeeds and who fails in the high-pressure world of the restaurant kitchen. Michael O. Johnston, Ph.D. is a Assistant Professor of Sociology at William Penn University. He is the author of The Social Construction of a Cultural Spectacle: Floatzilla (Lexington Books, 2023) and Community Media Representations of Place and Identity at Tug Fest: Reconstructing the Mississippi River (Lexington Books, 2022). His general area of study is at the intersection of built-environment, experience, identity, and place. He is currently conducting research on how architectural designers, builders, and community planners negotiate a sense of identity and place for residents of newly constructed neighborhoods. To learn more about Michael O. Johnston you can go to his website, Google Scholar, Twitter @ProfessorJohnst, or by email at johnstonmo@wmpenn.edu. 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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    47 分

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Interviews with Food Writers about their New Books Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
New Books Network
クッキング 文学史・文学批評 アート 世界
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