Demet Güzey, "Mustard: A Global History" (Rea...

The N-word is one of the most perplexing, controversial and misunderstood words in the American lexicon. It’s a word that Elizabeth Pryor has not only contemplated, it’s one that she has taught and observed up close.When a white student quoted her father and blurted out the N-wor ...  Show more

It’s the Pop Culture Professors, and we conclude our analysis of season 5 of For All Mankind with a discussion of the finale, “This Land Is Our Land.” Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnet ...  Show more

What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating: Exploring Food Through History and Culture (U California Press, 2023) introduces readers to world food history ...  Show more

Claudia Roden talked about her new cookbook MED as well as her other work, and the process behind writing them.Claudia Roden is an Egyptian-born British cookbook writer with a special interest in the social, cultural and historical background of food. She is best known as the aut ...  Show more

When the British explored the Atlantic coast of America in the 1580s, their relations with indigenous peoples were structured by food. The newcomers, unable to sustain themselves through agriculture, relied on the local Algonquian people for resources. This led to tension, and th ...  Show more

Suzanne L. Marchand's new book Porcelain: A History from the Heart of Europe (Princeton University Press, 2020) balances several histories at once through the story of a single commodity. Rather than a history of art or aesthetics per se—though it certainly touches style and arti ...  Show more