Episodes

  • Brendan A. Galipeau, "Crafting a Tibetan Terroir: Winemaking in Shangri-La" (U Washington Press, 2025)
    Mar 6 2025
    Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University’s Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. 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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    1 hr and 19 mins
  • Alcohol
    Mar 3 2025
    In this episode of High Theory, Nina Studer tells us about alcohol. The restrictions and prohibitions, medical and moral discourses surrounding alcohol reveal a great deal about a given society in a particular historical moment. Nina uses alcohol as a lens to analyze the history of French colonization in North Africa. Who consumed alcohol, in what places, how much, and what kinds, what was viewed as healthy and what was viewed as dangerous, even criminal, can help us approach larger questions of gender, class, and nation. If you want to learn more, check out her new book, Hour of Absinthe: A Cultural History of France's Most Notorious Drink (McGill-Queens University Press, 2024). The book explores how the mythologizing of one distilled alcohol led to the creation and fabrication of a vast modern folklore. Mystique and moralizing both arose from the spirit’s relationship with empire. Some claim that French soldiers were given daily absinthe rations during France’s military conquest of Algeria to protect them against heat, diseases, and contaminated water. In fact, the overenthusiastic adoption of the drink by these soldiers, and subsequently by French settlers, was perceived as a threat to France’s colonial ambitions - an anxiety that migrated into French medicine. At the height of its popularity in the late nineteenth century, absinthe reigned in the bars, cafés, and restaurants of France and its colonial empire. Yet by the time it was banned in 1915, the famous green fairy had become the green peril, feared for its connection with declining birth rates and its apparent capacity to induce degeneration, madness, and murderous rage in its consumers. Dr. Nina Studer is a historian working on the 19th and 20th century history of French colonies in North Africa and the Middle East. Her work focuses on the history of drinks, in particular tea, coffee, Fanta/Coca-Cola, Orangina, wine and absinthe. Her doctorate, published as The Hidden Patients: North African Women in French Colonial Psychiatry (Böhlau, 2015) is available via Open Access. Currently she works as an associate researcher at the Institut Éthique Histoire Humanités at the University of Geneva, part of Dr. Francesca Arena’s team looking into the medical history of wet dreams between the 18th and the 20th century. The SNSF-project has the title: “Nuits polluantes: masculinité et médecine en Suisse et en France (XVIII – XX siècles)”. The image for this episode is an advertisement for the Algerian wine "Sénéclauze" from 1933, from the personal collection of Nina S. Studer. Many thanks to Nina for sharing it with us. 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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    20 mins
  • Alexander Smalls and Nina Oduro, "The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa" (Phaidon Press, 2024)
    Feb 28 2025
    The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa (Phaidon Press, 2024) is an elegant collection of 120 home cooking recipes from Africa’s most​ exciting culinary voices today. Extensively researched and thoughtfully​ curated by James Beard Award winning chef, author, and restaurateur​ Alexander Smalls in collaboration with Dine Diaspora CEO Nina Oduro,​ this bold volume celebrates Africa’s extraordinary gastronomic past and​ present across a breadth of dishes.​ Composed of 55 countries with more than 1.4 billion people, and​ 2,000-plus languages spoken, Africa is home to distinct and diverse​ culinary traditions. The Contemporary African Kitchen centers Africa’s​ multifaceted cuisine and, as Smalls writes in the introduction, seeks to​ bring it into the “contemporary, modern, and stunning realm, illustrated through a myriad of stories, images, and recipes, all of which highlight​ Africa’s gifts to the world, through people and cuisine.” To accomplish​ this, Smalls and Oduro meticulously selected 33 of Africa’s most​ innovative and influential figures working today, all of whom were born or​ raised across the continent or have demonstrated contributions across​ countries, among them: Sinoyolo Sifo, Matse Uwatse, Eric Adjepong,​ Rōze Traore, Mogau Seshoene, and Dieuveil Malonga. 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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    25 mins
  • Kelly Alexander, "Truffles and Trash: Recirculating Food in a Social Welfare State" (UNC Press, 2024)
    Feb 24 2025
    On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe. In Truffles and Trash: Recirculating Food in a Social Welfare State (UNC Press, 2024), Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world. 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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    1 hr and 7 mins
  • Emine Ö Evered, "Prohibition in Turkey: Alcohol and the Politics of Identity" (U Texas Press, 2024)
    Feb 19 2025
    Historian Emine Ö. Evered’s Prohibition in Turkey: Alcohol and the Politics of Identity (University of Texas Press, 2024) investigates the history of alcohol, its consumption, and its proscription as a means to better understand events and agendas of the late Ottoman and early Turkish republican eras. Through a comprehensive examination of archival, literary, popular culture, media, and other sources, it unveils a traditionally overlooked—and even excluded—aspect of human history in a region that many do not associate with intoxicants, inebriation, addiction, and vigorous wet-dry debates. Evered's account uniquely chronicles how the Turko-Islamic Ottoman Empire developed strategies for managing its heterogeneous communities and their varied rights to produce, market, and consume alcohol, or to simply abstain. The first author to reveal this experience’s connections with American Prohibition, she demonstrates how—amid modernization, sectarianism, and imperial decline—drinking practices reflected, shifted, and even prompted many of the changes that were underway and that hastened the empire’s collapse. Ultimately, Evered’s book reveals how Turkey’s alcohol question never went away but repeatedly returns in the present, in matters of popular memory, public space, and political contestation. 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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    56 mins
  • Lori A. Flores, "Awaiting Their Feast: Latinx Food Workers and Activism from World War II to Covid-19" (UNC Press, 2025)
    Feb 18 2025
    Though Latinx foodways are eagerly embraced and consumed by people across the United States, the nation exhibits a much more fraught relationship with Latinx people, including the largely underpaid and migrant workers who harvest, process, cook, and sell this desirable food. In Awaiting Their Feast: Latinx Food Workers and Activism from World War II to Covid-19 (UNC Press, 2025), Lori A. Flores traces how our dual appetite for Latinx food and Latinx food labor has evolved from the World War II era to the COVID-19 pandemic, using the US Northeast as an unexpected microcosm of this national history. Spanning the experiences of food workers with roots in Mexico, Puerto Rico, Cuba, the Dominican Republic, Haiti, and Central America, Flores's narrative travels from New Jersey to Maine and examines different links in the food chain, from farming to restaurants to seafood processing to the deliverista rights movement. What unites this eclectic material is Flores's contention that as our appetite for Latinx food has grown exponentially, the visibility of Latinx food workers has demonstrably decreased. This precariat is anything but passive, however, and has historically fought--and is still fighting--against low wages and exploitation, medical neglect, criminalization, and deeply ironic food insecurity. 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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    1 hr and 20 mins
  • Philip Howell, "Pub" (Bloomsbury, 2025)
    Feb 12 2025
    The pub is an English institution. Yet its history has been obscured by myth and nostalgia. In Pub (Bloomsbury, 2025) a new addition to the Object Lessons series, Dr. Philip Howell takes the public house as an object, or rather as a series of objects: he takes the pub apart and examines its constituent elements, from pub signs to the bar staff to the calling of “time.” But Pub also explores the hidden features of the pub, such as corporate control, cultural acceptance and exclusion, and the role of the pub in communities. This interview was conducted by Dr. Miranda Melcher whose new 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. 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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    41 mins
  • Zai Liang. "From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States" (U California Press, 2023)
    Feb 7 2025
    From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations. This interview was conducted by Dr. Miranda Melcher whose new 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. 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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    1 hr and 3 mins