New Books in Food

Maria Fedorova, "Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935" (Northern Illinois UP, 2025)

Susannah Fisher, "Sink Or Swim: How the World Needs to Adapt to a Changing Climate" (Bloomsbury, 2025)

Eric T. Jennings, "Vanilla: The History of an Extraordinary Bean" (Yale UP, 2025)

Devin Smart, "Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City" (Ohio UP, 2025)

Stephen A. Harris, "50 Plants That Changed the World" (Bodleian Library, 2025)

Jessica B. Harris, "Braided Heritage: Recipes and Stories on the Origin of American Cuisine" (Clarkson Potter, 2025)

Cup Overflowing: How Christians Should Think about Wine

Brian Duff, "Restaurant" (Bloomsbury, 2025)

Tom Wooldridge, "Eating Disorders: A Contemporary Introduction" (Routledge, 2022)

Anders M. Greene-Crow, "Austerity Measures: The Poetics of Food Insecurity in Early Modern English Literature" (U Pennsylvania Press, 2025)

Every Purchase Matters: How Fair Trade Farmers, Companies, and Consumers are Changing the World

Preserving Traditional Rice and Rice Culture in the Philippines

Yuki Kato, "Gardens of Hope: Cultivating Food and the Future in a Post-Disaster City" (NYU Press, 2025)

Kelly A. Spring, "SPAM: A Global History" (Reaktion, 2025)

John Nott, "Between Feast Famine: Food, Health, and the History of Ghana's Long Twentieth Century" (UCL Press, 2025)

Michael Grunwald, "We Are Eating the Earth: The Race to Fix Our Food System and Save Our Climate" (Simon & Schuster, 2025)

Michelle Phillipov, "Digital Food TV: The Cultural Place of Food in a Digital Era (Routledge, 2023)

Matthew Allen, "Drink and Democracy: Alcohol and the Political Imaginary in Colonial Australia" (McGill-Queen's UP, 2025)

Kathryn L. Beasley, "The Proof Is in the Dough: Rural Southern Women, Extension, and Making Money" (University of Georgia Press, 2025)

L. Sasha Gora, "Culinary Claims: Indigenous Restaurant Politics in Canada" (University of Toronto Press, 2025)

Barry W. Enderwick, "Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread" (Harvard Common Press, 2024)

Laura Lee Flanagan, "Hardcore Vegetarian: Welcome to the Vegedome!" (Process Media, 2025)

Andrew Ofstehage, "Welcome to Soylandia: Transnational Farmers in the Brazilian Cerrado" (Cornell UP, 2025)

Annalisa Marzano, "Plants, Politics and Empire in Ancient Rome" (Cambridge UP. 2022)

Fernando Collantes, "Milk in Spain and the History of Diet Change: The Political Economy of Dairy Consumption Since 1950" (Bloomsbury, 2024)

Enrique C. Ochoa, "México Between Feast and Famine: Food, Corporate Power, and Inequality" (U Arizona Press, 2025)

Jennifer Clapp, "Titans of Industrial Agriculture: How a Few Giant Corporations Came to Dominate the Farm Sector and Why It Matters" (MIT Press, 2025)

Christof Lammer, "Performing State Boundaries: Food Networks, Democratic Bureaucracy and China" (Berghahn, 2024)

Will Potter, "Little Red Barns: Hiding the Truth, from Farm to Fable" (City Lights Books, 2025)

Nathalie Cooke, "Tastes and Traditions: A Journey Through Menu History" (Reaktion, 2025)

Sarah Ahn and Nam Soon Ahn, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes" (America's Test Kitchen, 2025)

Brendan A. Galipeau, "Crafting a Tibetan Terroir: Winemaking in Shangri-La" (U Washington Press, 2025)

Alcohol

Alexander Smalls and Nina Oduro, "The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa" (Phaidon Press, 2024)

Kelly Alexander, "Truffles and Trash: Recirculating Food in a Social Welfare State" (UNC Press, 2024)

Emine Ö Evered, "Prohibition in Turkey: Alcohol and the Politics of Identity" (U Texas Press, 2024)

Lori A. Flores, "Awaiting Their Feast: Latinx Food Workers and Activism from World War II to Covid-19" (UNC Press, 2025)

Philip Howell, "Pub" (Bloomsbury, 2025)

Zai Liang. "From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States" (U California Press, 2023)

Shmuel Goldin, "Unlocking the Haggada: The Complete Haggada With In-Depth Commentary" (OU Press, 2018)

Victor M. Valle, "The Poetics of Fire: Metaphors of Chile Eating in the Borderlands" (U New Mexico Press, 2023)

Patrick Dixon, "Nuggets of Gold: Further Processed Chicken and the Making of the American Diet" (U Georgia Press, 2024)

Ariel Gordon, "Fungal: Foraging in the Urban Forest" (Wolsak and Wynn, 2024)

Dayne C. Riley, "Consuming Anxieties: Alcohol, Tobacco, and Trade in British Satire, 1660-1751" (Bucknell UP, 2024)

Steven Shapin, "Eating and Being: A History of Ideas about Our Food and Ourselves" (U Chicago Press, 2024)

Joshua Brinkman on American Farming Culture and the History of Technology

Peter Singer, "Consider the Turkey" (Princeton UP, 2024)

Lisa Sheryl Jacobson. "Intoxicating Pleasures: The Reinvention of Wine, Beer, and Whiskey After Prohibition" (U California Press, 2024)

Jordan D. Rosenblum, "Forbidden: A 3,000-Year History of Jews and the Pig" (NYU Press, 2024)

Jeffrey M. Pilcher, "Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity" (Oxford UP, 2024)