In 1974 the government of Jordan established a new ministry to oversee a nationwide scheme to buy and distribute subsidized flour and regulate bakeries. The scheme sets terms for the politics that are the subject of a new book: <a href="https://bookshop.org/a/12343/9781503631328">States of Subsistence: The Politics of Bread in Contemporary Jordan</a> (<a href="https://www-sup.stanford.edu/books/title/?id=32034">Stanford University Press</a>, 2022). Rest assured, this is no dull account of state welfare that posits and tests for a two-dimensional relationship between the delivery of a staple food and public acquiescence to authoritarian rule. Far from it! To explain these politics, <a href="https://www.york.ac.uk/politics/people/academicstaff/jos%C3%A9-ciro-martinez/">José Ciro Martínez</a> goes to work baking, and taking the reader through kitchens, byways and marketplaces. Via descriptions of bakers and regulators, and interviews with consumers and policymakers, he offers a sophisticated account of how the state meets the stomach in Jordan, and how both citizens and bureaucracy are changed through this intra-action.States of Subsistence was the winner of the <a href="https://mesana.org/awards/awardee/roger-owen-book-award/jose-ciro-martinez">2023 Roger Owen Book Award</a>, sponsored by the Middle East Studies Association, and singled out for an honourable mention by the <a href="https://connect.apsanet.org/interpretationandmethod/the-charles-taylor-book-award/">2023 Charles Taylor Book Award</a> committee of the American Political Science Association’s Interpretive Methodologies and Methods Group.If you like this episode of <a href="https://newbooksnetwork.com/category/special-series/interpretive-political-and-social-science">New Books in Interpretive Political and Social Science</a> then you might also be interested in Mona El Ghobashy on <a href="https://newbooksnetwork.com/bread-and-freedom#entry:189799@1:url">Bread and Freedom: Egypt’s Revolutionary Situation</a>, or Gerard McCarthy on <a href="https://newbooksnetwork.com/outsourcing-the-polity#entry:252438@1:url">Outsourcing the Polity: Non-state Welfare, Inequality and Resistance in Myanmar</a>.José’s book recommendations are:<ul>
<li>Teo Ballvé, <a href="https://newbooksnetwork.com/the-frontier-effect#entry:77257@1:url">The Frontier Effect: State Formation and Violence in Colombia</a>
</li>
<li>Lauren Berlant, <a href="https://bookshop.org/p/books/on-the-inconvenience-of-other-people-lauren-berlant/17477688">On the Inconvenience of Other People</a>
</li>
<li>Hisham Matar, <a href="https://bookshop.org/p/books/my-friends-hisham-matar/19989794">My Friends</a>
</li>
</ul> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/food">https://newbooksnetwork.supportingcast.fm/food</a>

<description>In 1974 the government of Jordan established a new ministry to oversee a nationwide scheme to buy and distribute subsidized flour and regulate bakeries. The scheme sets terms for the politics that are the subject of a new book: States of Subsistence: The Politics of Bread in Contemporary Jordan (Stanford University Press, 2022). Rest assured, this is no dull account of state welfare that posits and tests for a two-dimensional relationship between the delivery of a staple food and public acquiescence to authoritarian rule. Far from it! To explain these politics, José Ciro Martínez goes to work baking, and taking the reader through kitchens, byways and marketplaces. Via descriptions of bakers and regulators, and interviews with consumers and policymakers, he offers a sophisticated account of how the state meets the stomach in Jordan, and how both citizens and bureaucracy are changed through this intra-action.
States of Subsistence was the winner of the 2023 Roger Owen Book Award, sponsored by the Middle East Studies Association, and singled out for an honourable mention by the 2023 Charles Taylor Book Award committee of the American Political Science Association’s Interpretive Methodologies and Methods Group.
If you like this episode of New Books in Interpretive Political and Social Science then you might also be interested in Mona El Ghobashy on Bread and Freedom: Egypt’s Revolutionary Situation, or Gerard McCarthy on Outsourcing the Polity: Non-state Welfare, Inequality and Resistance in Myanmar.
José’s book recommendations are:

Teo Ballvé, The Frontier Effect: State Formation and Violence in Colombia


Lauren Berlant, On the Inconvenience of Other People


Hisham Matar, My Friends



Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food</description>

An interview with José Ciro Martínez

In 1974 the government of Jordan established a new ministry to oversee a nationwide scheme to buy and distribute subsidized flour and regulate bakeries. The scheme sets terms for the politics that are the subject of a new book: States of Subsistence: The Politics of Bread in Contemporary Jordan (Stanford University Press, 2022). Rest assured, this is no dull account of state welfare that posits and tests for a two-dimensional relationship between the delivery of a staple food and public acquiescence to authoritarian rule. Far from it! To explain these politics, José Ciro Martínez goes to work baking, and taking the reader through kitchens, byways and marketplaces. Via descriptions of bakers and regulators, and interviews with consumers and policymakers, he offers a sophisticated account of how the state meets the stomach in Jordan, and how both citizens and bureaucracy are changed through this intra-action.
States of Subsistence was the winner of the 2023 Roger Owen Book Award, sponsored by the Middle East Studies Association, and singled out for an honourable mention by the 2023 Charles Taylor Book Award committee of the American Political Science Association’s Interpretive Methodologies and Methods Group.
If you like this episode of New Books in Interpretive Political and Social Science then you might also be interested in Mona El Ghobashy on Bread and Freedom: Egypt’s Revolutionary Situation, or Gerard McCarthy on Outsourcing the Polity: Non-state Welfare, Inequality and Resistance in Myanmar.
José’s book recommendations are:

Teo Ballvé, The Frontier Effect: State Formation and Violence in Colombia


Lauren Berlant, On the Inconvenience of Other People


Hisham Matar, My Friends



Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

José Ciro Martínez, "States of Subsistence: The Politics of Bread in Contemporary Jordan" (Stanford UP, 2022)

In 2018, Janis Thiessen, Kimberley Moore, and collaborator Kent Davies refashioned a used food truck into a mobile oral history lab. Together they embarked on a journey around Manitoba, gathering stories about the province’s food and the people who make, sell, and eat it. Along the way, they visited restaurant owners, beer brewers, grocers, farmers, scholars, and chefs in their kitchens and businesses, online, and on board the food truck. The team conducted nearly seventy interviews and indulged in a bounty of prairie delicacies, from Winnipeg’s “Fat Boys” to Steinbach’s perogies to Churchill’s cloudberry jam.Thiessen and Moore serve up the results of this research in <a href="https://bookshop.org/a/12343/9781772840414">Mmm... Manitoba: The Stories Behind the Foods We Eat</a> (U Manitoba Press, 2024). Mixing recipes, maps, archival records, biographies, and full-colour photographs with fascinating stories, they showcase the province’s diverse food histories. Through the sharing and preparing of food, the authors investigate food security and regulation, Indigenous foodways and agriculture, capitalism’s impact on the agri-food industry, and the networks between Manitoban food producers and retailers. The book also explores the roles of gender, ethnicity, migration, and colonialism in Manitoba’s food history. From kjielkje and schmauntfat to snow goose tidbits, chicken karaage to pork inihaw, mmm... Manitoba offers a thoughtfully nuanced, deliciously digestible, and wholly unique regional history that is sure to satisfy.<a href="https://linktr.ee/jenhoyer">Jen Hoyer</a> is Technical Services and Electronic Resources Librarian at<a href="http://www.citytech.cuny.edu/"> CUNY New York City College of Technology</a>. Jen edits for <a href="http://partnershipjournal.ca/">Partnership Journal</a> and organizes with the <a href="https://tpscollective.org/">TPS Collective</a>. She is co-author of<a href="https://www.abc-clio.com/products/a6435p/"> What Primary Sources Teach: Lessons for Every Classroom</a> and<a href="https://litwinbooks.com/books/6722/"> The Social Movement Archive</a>. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/food">https://newbooksnetwork.supportingcast.fm/food</a>

<description>In 2018, Janis Thiessen, Kimberley Moore, and collaborator Kent Davies refashioned a used food truck into a mobile oral history lab. Together they embarked on a journey around Manitoba, gathering stories about the province’s food and the people who make, sell, and eat it. Along the way, they visited restaurant owners, beer brewers, grocers, farmers, scholars, and chefs in their kitchens and businesses, online, and on board the food truck. The team conducted nearly seventy interviews and indulged in a bounty of prairie delicacies, from Winnipeg’s “Fat Boys” to Steinbach’s perogies to Churchill’s cloudberry jam.
Thiessen and Moore serve up the results of this research in Mmm... Manitoba: The Stories Behind the Foods We Eat (U Manitoba Press, 2024). Mixing recipes, maps, archival records, biographies, and full-colour photographs with fascinating stories, they showcase the province’s diverse food histories. Through the sharing and preparing of food, the authors investigate food security and regulation, Indigenous foodways and agriculture, capitalism’s impact on the agri-food industry, and the networks between Manitoban food producers and retailers. The book also explores the roles of gender, ethnicity, migration, and colonialism in Manitoba’s food history. From kjielkje and schmauntfat to snow goose tidbits, chicken karaage to pork inihaw, mmm... Manitoba offers a thoughtfully nuanced, deliciously digestible, and wholly unique regional history that is sure to satisfy.
Jen Hoyer is Technical Services and Electronic Resources Librarian at CUNY New York City College of Technology. Jen edits for Partnership Journal and organizes with the TPS Collective. She is co-author of What Primary Sources Teach: Lessons for Every Classroom and The Social Movement Archive.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food</description>

An interview with Janis Thiessen

In 2018, Janis Thiessen, Kimberley Moore, and collaborator Kent Davies refashioned a used food truck into a mobile oral history lab. Together they embarked on a journey around Manitoba, gathering stories about the province’s food and the people who make, sell, and eat it. Along the way, they visited restaurant owners, beer brewers, grocers, farmers, scholars, and chefs in their kitchens and businesses, online, and on board the food truck. The team conducted nearly seventy interviews and indulged in a bounty of prairie delicacies, from Winnipeg’s “Fat Boys” to Steinbach’s perogies to Churchill’s cloudberry jam.
Thiessen and Moore serve up the results of this research in Mmm... Manitoba: The Stories Behind the Foods We Eat (U Manitoba Press, 2024). Mixing recipes, maps, archival records, biographies, and full-colour photographs with fascinating stories, they showcase the province’s diverse food histories. Through the sharing and preparing of food, the authors investigate food security and regulation, Indigenous foodways and agriculture, capitalism’s impact on the agri-food industry, and the networks between Manitoban food producers and retailers. The book also explores the roles of gender, ethnicity, migration, and colonialism in Manitoba’s food history. From kjielkje and schmauntfat to snow goose tidbits, chicken karaage to pork inihaw, mmm... Manitoba offers a thoughtfully nuanced, deliciously digestible, and wholly unique regional history that is sure to satisfy.
Jen Hoyer is Technical Services and Electronic Resources Librarian at CUNY New York City College of Technology. Jen edits for Partnership Journal and organizes with the TPS Collective. She is co-author of What Primary Sources Teach: Lessons for Every Classroom and The Social Movement Archive.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Kimberley Moore and Janis Thiessen, "Mmm... Manitoba: The Stories Behind the Foods We Eat" (U Manitoba Press, 2024)

Britain is a nation of gardeners; the suburban garden, with its roses and privet hedges, is widely admired and copied across the world. But it is little understood how millions across the nation developed an obsession with their colourful plots of land.<a href="https://bookshop.org/a/12343/9781789148602">Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain</a> (Reaktion, 2024) by Michael Gilson explores the history of this development and how, despite their stereotype as symbols of dull, middle-class conformity, these new open spaces were seen as a means to bring about social change in the early twentieth century. Gilson restores to the story a remarkable but long-forgotten figure, Richard Sudell, who spent a lifetime ‘evangelising’ that the garden be in the vanguard of progress towards a new egalitarian society with everyday beauty at its centre.This interview was conducted by Dr. Miranda Melcher whose<a href="https://www.bloomsbury.com/uk/securing-peace-in-angola-and-mozambique-9781350407930/"> new book</a> 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 <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/food">https://newbooksnetwork.supportingcast.fm/food</a>

<description>Britain is a nation of gardeners; the suburban garden, with its roses and privet hedges, is widely admired and copied across the world. But it is little understood how millions across the nation developed an obsession with their colourful plots of land.
Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain (Reaktion, 2024) by Michael Gilson explores the history of this development and how, despite their stereotype as symbols of dull, middle-class conformity, these new open spaces were seen as a means to bring about social change in the early twentieth century. Gilson restores to the story a remarkable but long-forgotten figure, Richard Sudell, who spent a lifetime ‘evangelising’ that the garden be in the vanguard of progress towards a new egalitarian society with everyday beauty at its centre.
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</description>

An interview with Michael Gilson

Britain is a nation of gardeners; the suburban garden, with its roses and privet hedges, is widely admired and copied across the world. But it is little understood how millions across the nation developed an obsession with their colourful plots of land.
Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain (Reaktion, 2024) by Michael Gilson explores the history of this development and how, despite their stereotype as symbols of dull, middle-class conformity, these new open spaces were seen as a means to bring about social change in the early twentieth century. Gilson restores to the story a remarkable but long-forgotten figure, Richard Sudell, who spent a lifetime ‘evangelising’ that the garden be in the vanguard of progress towards a new egalitarian society with everyday beauty at its centre.
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

Michael Gilson, "Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain" (Reaktion Books, 2024)

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday’s Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing. Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who’s who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America’s most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women’s equality, Jones’s work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, <a href="https://bookshop.org/a/12343/9781982134341">The Editor: How Publishing Legend Judith Jones Shaped Culture in America</a> (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/food">https://newbooksnetwork.supportingcast.fm/food</a>

<description>The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday’s Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing. 
Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who’s who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America’s most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women’s equality, Jones’s work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food</description>

An interview with Sara B. Franklin

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday’s Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing. 
Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who’s who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America’s most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women’s equality, Jones’s work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Sara B. Franklin, "The Editor: How Publishing Legend Judith Jones Shaped Culture in America" (Atria, 2024)

Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, <a href="https://bookshop.org/a/12343/9780593236512">Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks</a> (Clarkson Potter, 2023) honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/food">https://newbooksnetwork.supportingcast.fm/food</a>

<description>Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.
An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks (Clarkson Potter, 2023) honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.
As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food</description>

An interview with Crystal Wilkinson

Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.
An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks (Clarkson Potter, 2023) honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.
As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Crystal Wilkinson, "Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks" (Clarkson Potter, 2023)

Interviews with Food Writers about their New Books
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New Books in Food

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