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Fabio Parasecoli, Agata Bachórz, and Mateusz Halawa.  The Pierogi Problem: Cosmopolitan Appetites and the Reinvention of Polish Food. University of California Press, 2025.  239 pages.

My esteemed NYU colleague, Fabio Parasecoli, is lead author with Polish colleagues on this food studies instant classic.

What, you might well ask, is the pierogi problem?

Most foreigners regard this stuffed dumpling as the sole Polish dish of note.  While for the majority of Poles this may not be an issue, a new category of food professionals, experts, and entrepreneurs has been trying to change this state of affairs.  We call them “tastemakers,” as their often-explicit intention is to transform their fellow citizens’ experience and evaluation of food, introducing new standards of quality and categories of judgment  Their ultimate goal is to improve Polish gastronomy and its image abroad, while establishing an autonomous and legitimate culinary field in which cultural values, economic priorities, and power positions are constantly negotiated. (p. 177)

In short, foreigners (us!) view Polish food as heavy, fatty, and bland—except for pierogi—whereas it’s really much better than that.  This book tells the story of how all this happened.

As for negotiation of power positions, see the Appendix, “Exploring Food in Poland: Literature and Autoethnographic Reflections,” in which the authors discuss their own hierarchical issues throughout the writing of this book.  Academic that I am, with my own experiences as a co-author which ranges from the impossible to joyful, I loved reading this professionally analyzed personal account.

Click here to watch a video of Fabio Parasecoli’s discussion with Barbara Kirshenblatt-Gimblett about Polish food.

Julia Belluz and Kevin Hall.  Food Intelligence: The Science of how Food Both Nourishes and Harms Us.  Avery, 2025. ~340 pages

This is the long-awaited manifesto from the journalist Julia Belluz and scientist Kevin Hall.

As the press release puts it,  the book

digs deep into the fundamental, often overlooked, and always enthralling science of nutrition (the chemicals and energy we get from food) and metabolism (how our bodies use food)—covering what we know and the history of how we came to know it, up to the frontiers of research into the invisible forces that really shape our eating habits. The result is a sprawling tour of centuries of science into the wonders of food and the marvelous ways our bodies use it, for better and worse health.

As you can see, I wrote a blurb for the book (they edited it slightly).

If you want to understand how nutrition became so contentious and why we are still arguing about whether it’s better to eat more or less fat, carbohydrate, protein, or vitamins, you must read Food Intelligence. Well written, historically accurate, and scientifically rigorous, this book brings you up to the moment on contemporary dietary issues. 

Here are two excerpts, the first from a discussion of one of Kevin Hall’s studies comparing high fat to high carbohydrate diets:

[Kevin] predicted that the body would select fuels for metabolism in a way that caused body fat loss to vary only a little, regardless of the proportion of carbs or fat a person was eating.  Cutting carbs from a balanced diet caused the body to shift toward burning fewer carbs and more fat after several days.  But surprisingly, reducing dietary fat by the same number of calories didn’t seem to change the mixture of carbohydrate and fat the body burned.  The net result was that both diets led to similar body fat losses, but with a slight difference that contradicted the popular claims of low-carb acolytes like Atkins.  The reduced-fat diet, Kevin’s model predicted, led to a little more body fat loss compared to the reduced-carb diet.

Maybe a calorie wasn’t exactly a calorie, Kevin told his audience.  But the difference was in the opposite direction from the one claimed by the low-carb diet camp. P. 70

And here is one about why it’s useful to eat a variety of foods:

Food combinations matter—a complexity we’re only beginning to unravel.  Pairing foods rich in plant-based iron with foods rich in vitamin C increases the body’s ability to absorb the iron, while drinking alcohol with a meal hampers nutrient absorption.  Too many glasses of wine, and the ability to absorb vitamins and minerals, such as thiamine, vitamin B12, folate, and zinc, drops off.  pp 221-222

Editors of Creative Homeowner.  Ultimate Guide to Planting & Growing Vegetables at Home: Expert Advice for Planting, Growing, and Controlling Pests for Over 70 Vegetables. Creative Homeowner, 2025.

Part of my blurb ended up on the front cover:

Ultimate Guide is just that–an indispensable source of wisdom and deeply practical advice for any vegetable grower.  Professionals as well as beginners will learn much on every page.  This book is a treasure.

I have a garden on the terrace of my New York apartment (I’m currently harvesting the last of the blueberries and raspberries), so was especially happy to be sent this book.  Here are some excerpts.

From the section titled, Grow What You Like

Your vegetable garden is all about providing you with great things to eat, so start by listing all the fruits and vegetables that you and your family will enjoy…The reality is that if you are putting your precious time into growing something, it should be a vegetable that’s a staple in your kitchen.

From: Using compost

Hungry plants such as potatoes and members of the brassica (cabbage) family make the best se of compost or worm compost. Apply before sowing or planting in spring and early summer. Winter brassicas such as Brussels sprouts and sprouting broccoli can benefit from a second application in July or August. In poorer soils, vegetables such as squash, Swiss chard, onions, beans, and beets will also benefit from the application of compost…Worms might not be the most beautiful of creatures, but they are exceptionally effective at producing rich compost.

From: Dealing with garden critters

For any gardener who has experienced the devastating effects of a rabbit in their garden, chicken wire (also known as poultry netting) is an absolute must…It is important to use netting with 1″ (2.5cm) holes and a width of 48″ (121.9cm)…If you follow these instructions to install chicken wire around the entire area to be protected, the crops will be completely safe from attacks by rabbits

From: Never let weeds get out of hand

The trick is to dig weeds out of beds and aisles before they go to seed or spread a network of perennial roots. But keep in mind that every time you disturb the soil, you expose a few
more dormant weed seeds. Take a dandelion digger with you on your weed safaris. With its small, V-pointed, long-shank blade you can cut roots deep in the soil and pull the weed out with little disturbance. Throw weeds into your compost pile. If you leave them where they pulled, they may take root and regrow…If you pull, dig out, or hoe weeds as soon as you see
them, and don’t allow them to go to seed, you will soon reduce the number that sprout in  your garden. While weeds among your vegetables might attract beneficial insects, weeds compete strongly with vegetables for plant nutrients and soil moisture.

Gidon Eshel.  Planetary Eating: The Hidden Links between Your Plate and Our Cosmic Neighborhood.  MIT Press, 2025.

I did a blurb for this book:

Planetary Eating gives us a geophysicist’s deep analysis of the environmental cost of beef production and the benefits of replacing meat with plants.  Salads, he argues, are a blueprint for rebellion against corporate-run agricultural systems.

This book is divided into two parts.

• The first is a deep dive into calculating the environmental cost of eating beef.
• The second is how climate affects agriculture.

Eshel has fun with this.  He notes that his comments on meat-eating typically get responses:

roughly evenly split between the blindingly enlightened, zero doubt vegan activists, and angry self-appointed beef and big ag defenders.  And when I publish papers that suggest that in some circumstances beef may have some productive roles to play (it does), the tenor of the comments remains unchanged, but the camps neatly reverse, like Prussian troops in formation.

His main argument: “you cannot understand food and agriculture without invoking basic physics, thermodynamics, biology, and other pertinent sciences.”

He’s not kidding.  There’s a lot of all of that in this book and math calculations and formulas as well.  But what he’s trying to say makes sense.

I loved his analysis of why dairy farms do better in Texas and Arizona, states that would seem to be

Inhospitable to moist- and cool-loving cattle.  To combat cattle’s exceptional heat burden due to their large size, high performance, and large metabolic health output, migrating to where sweat dries fast, thus dripping minimally, is essential.  This requires near-surface air characteristics that strongly favor rapid evaporation.  Because few processes promote these conditions more than subsidence, which outside of the tropics is maximized downstream of mountain ranges that vigorous prevailing winds pass over, modern dairy migrate to those areas…Far from perplexing, locating dairy operations just east of the Rockies or the Coast Range now makes perfect sense, because that is the location of maximum effect of planetary waves the interactions of the prevailing westerly winds with the mountains excite.  And in that most coherent downstream node, the main effect for our purposes is subsidence; more subsidence, more comfortable and productive dairy cows.

I just got the first copy of my latest book!  It’s official publication date is June 10.

It’s published by Picador Shorts, short because the books in this series, on Oceans, Rivers, and Streams, are mostly under 100 pages (mine is 86).

Here’s what Macmillan, the owner of Picador, says about the book (and says how you can order it)

America’s leading nutritionist teaches you how to navigate the fish counter.

A standalone extract from the newly revised edition of her groundbreaking What to Eat (which is being reissued as What to Eat Now).

What to Eat Now comes out November 11.  More on that when the time comes.

In the meantime, here are the other books in this series.  I love the covers.

Sylvia R. Karasu.  In Essence: A Tapestry of Selected Writings. 2025.

I wrote a blurb for this gorgeous book.

In Essence collects Dr. Sylvia Karasu’s elegant essays from Psychology Today and other publications.  These cover a broad variety of topics–vegetarianism, twins, opium, gullibility–each full of unexpected information, and all stunningly illustrated with artworks chosen to precisely illuminate the subject under analysis.  The book is breathtaking—a treasure not to be missed.

A brief excerpt from her essay on Collecting: A Demonic Passion:

Key Points

• The accumulator, rationalizing that someday things will come in handy, amasses an assortment of objects without any discernment.
• The collector, different from the accumulator and the hoarder, engages in a voluntary activity of selecting and ordering.
• People can collect objects, but also ideas and experiences.
• Collecting may include elements of exhibitionism, addiction, and obsession when the collection possesses the collector.

She writes:

“Let me look at my demon objectively. With the exception of my parents, no one really understood my obsession,

and it was many years before I met a fellow sufferer,” wrote the internationally renowned novelist Vladimir Nabokov in his autobiography Speak, Memory (1999). Continues Nabokov, “Few things indeed have I known in the way of emotion or appetite, ambition or achievement, that could surpass in richness and strength the excitement of entomological exploration.”

My new book, The Fish Counter, comes out June 10.  I will say more about it then.  In the meantime…

My interview about it with Nutrition Action’s Bonnie Liebman. 

Which fish are healthy and sustainable? It’s complicated

Seafood is good for you. That’s no surprise. But it’s not easy to find species that don’t contain mercury, PCBs, PFAS, or other contaminants, aren’t overfished, and aren’t linked to human rights abuse…  Read more here

Stuart Gillespie.  Food Fight: From Plunder and Profit to People and the Planet.  Canongate, 2025.

I wrote a blurb for this book:

From his years of experience working in international nutrition, Gillespie has on-the-ground knowledge of why and how global food systems lead to widespread hunger, obesity, and environmental damage, and what needs to be done to make those systems healthier for all.  He makes it clear that this food fight is crucial to take on.

I particularly like his discussion of what is needed to transform food systems:

‘Food system transformation’ has become the mother of all development clichés in this decade.  The real goal of many who invoke it is not real transformation—it’s more about fiddling on the fringe.  To truly overhaul the food system, we need to see a major shift in the structure and dynamic of power.  Unsurprisingly, those in power now don’t really want such a shift, whatever they proclaim in conferences, interviews, and annual reports…What’s really being discussed in these conferences and reports is transition, not transformation.

On the need for a real food movement:

Linking people working separately on obesity, undernutrition or the climate crisis is one of the big challenges in creating concerted local-to-global action.  No transformative social movement yet exists that addresses malnutrition.  It’s about time.

Indeed, yes.