Today

Cooking Sections, "Waves Lost at Sea" (Spector Books, 2026)

Waves Lost at Sea (Spector Books, 2026) traces the evolving practice of Cooking Sections, whose work spans visual arts, architecture, and ecology. Since 2013, they have been investigating anthropogenic infrastructures, industrial food systems, and human-made climates: from artifi ... Show More

38m 33s

Yesterday

Mapping Out Food and Philosophy

This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their spec ... Show More

39m 53s

Apr 26

Helen Goh, "Baking and the Meaning of Life: How to Find Joy in 100 Recipes" (Abrams, 2025)

Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the Meaning of Life: How to Find Joy in 100 Recipes, a debut that brings together more than a decade of recipe development with her cl ... Show More

45m 58s

Feb 2024

Rob Percival, "The Meat Paradox: Eating, Empathy, and the Future of Meat" (Pegasus, 2022)

Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural preferences, by shocks to the status quo-- pandemics and economic strife, the escalation of the climate and ecological crises--and by ... Show More

47m 23s

Feb 2023

The Spectacular Rise and Fall of Fake Meat in America

For the past 50 years, Americans have basically responded to the case against eating animals by eating more animals. The share of Americans who call themselves vegan or vegetarian hasn’t increased in the past 20 years. But a few years ago, I was certain that we were near peak mea ... Show More

38m 25s

Feb 2024

The moral case for veganism

It emerged this week that scientists in South Korea have created a new kind of “meaty” rice, with high levels of protein. The grains are packed with beef muscle and fat cells – all grown in a lab. It’s just the latest of many meat-alternatives that are helping people to eat les ... Show More

56m 53s

Jan 2024

Where's the Beef?

What if vegetables are poison? What if, instead, humans evolved to consume an animal-based diet of steak, liver, brain, testicles, eggs, butter, and milk? Shirtless influencers on TikTok and Instagram have acquired millions of followers promoting the carnivore diet. They say stud ... Show More

53m 27s

Jan 2022

Ed Winters ON: Every Argument Against Veganism & How to Stop Letting Culture Control Your Diet

<p>Jay Shetty sits down with Ed Winters to uncover his path to veganism, from regularly eating chicken burgers to becoming one of the world’s leading advocates of switching to a vegan lifestyle. We discuss the influence our cognitive biases & cultural habits have on our lifestyle ... Show More

1h 4m

Apr 2022

How to date a carnivore

Can the love of eating meat ever get in the way of a relationship? You may have heard the phrase ‘the way to someone’s heart is through their stomach’, but what happens if the foods they eat are wildly different from yours? Tamasin Ford explores what it’s like to date a carnivore ... Show More

29m 2s

Nov 2017

Young and Vegan

The number of young people turning vegan is rising. Grace Dent meets some of the people opening vegan eateries and finds out how creatives are using social media to further the "vegangelical" cause. Grace goes to the Hackney Downs Vegan Market to speak to Jay Brave who argues tha ... Show More

28m 46s

Nov 2020

James Staples, "Sacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in India" (U Washington Press, 2020)

Bovine politics exposes fault lines within contemporary Indian society, where eating beef is simultaneously a violation of sacred taboos, an expression of marginalized identities, and a route to cosmopolitan sophistication. The recent rise of Hindu nationalism has further polariz ... Show More

1h 5m

Rob Percival, "The Meat Paradox: Eating,...