When I was preparing for my preliminary exams, I had a friend warn me that after reading 300-or-so texts, the thought of picking up another book would make me feel physically ill. While there were certainly moments when I literally couldn’t stand reading another word, I’m pleased to share that I not only passed my exams in November, but am still hungry for more.
I’ve been browsing the food studies titles that have come out recently, and here are six that I’m looking forward to reading:
1. Kate Cairns and Josée Johnston. Food and Femininity. New York: Bloomsbury Academic (September 2015).
2. Kima Cargill. The Psychology of Overeating: Food and the Culture of Consumerism. New York: Bloomsbury Academic (October 2015).
3. Deborah A. Harris and Patti Giuffre. Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. New Brunswick, New Jersey: Rutgers University Press (May 2015).
4. Julie Parsons. Gender, Class, Food: Families, Bodies, Health. Palsgrave Macmillan. (September 2015).
5. Toni Tipton-Martin. The Jemima Code: Two Centuries of African American Cookbooks. Austin: University of Texas Press. (October 2015).
6. Katharina Vester. A Taste of Power: Food and American Identities. Berkeley: UC Press. (October 2015).
What new food studies books are on your to-read list?
And if you’re looking for some inspiration, bookmark the Association for the Study of Food and Society’s “New Books in Food Studies” page, which lists books that have been submitted for review in Food, Culture & Society.