Review: All Consuming

Ruby Tandoh. All Consuming: Why We Eat The Way We Eat Now. Knopf. New York. 2025. ISBN: 979-8-217-20786-2. Richard Zimmer, Sonoma State University We are all foodies … More

Review: Chinese Espresso

Grazia Ting Deng. Chinese Espresso: Contested Race and Convivial Space in Contemporary Italy. Princeton University Press. Princeton, New Jersey. 2024. 288 … More

Review: Happy Meat

Josée Johnston, Shyon Bauman, Emily Huddart, Merin Oleschuk. Happy Meat: The Sadness and Joy of a Paradoxical Idea. Stanford University … More

Review: On Hunger

Simmons, Dana. 2025. On Hunger: Violence and Craving in America, from Starvation to Ozempic. University of California Press. ISBN: 9780520412989 xiii … More

Review: Steeped in Heritage: The Racial Politics of South African Rooibos Tea

Ives, Sarah. Steeped in Heritage: The Racial Politics of South African Rooibos Tea. Duke University Press, 2017. ISBN: 978-0-8223-6993-6 xv + … More

Working on Family in The Bear Season 4

David Sutton (Southern Illinois University) I last wrote about The Bear[1] on this weblog about a year and a half … More

Review: Bread for the Living, Bread for the Dead

Alexander Strecker (ed). Bread for the LIving, Bread for the Dead. Tavros Press, Athens 2025. 137 pp. ISBN 978-618-87697-0-0 David … More

Review: How the World Eats

Julian Baggini. How the World Eats: A Global Food Philosophy. Pegasus Books. New York. 2025. ISBN: 978-1-63936-819-8. Richard Zimmer (Sonoma … More

Review: Mixing Memory and Desire

Lee Johnson 2025 Mixing Memory & Desire: How History Shaped the Foods of the Caribbean. Kingston, Jamaica & Miami, Florida: … More

Review: Chefs, Restaurants and Culinary Sustainability

Counihan, Carole, and Susanne Hojlund eds. Chefs, Restaurants and Culinary Sustainability. University of Arkansas Press, 2024. 392 pp. ISBN 9781682262658 … More