The papers in this panel focus on two of the five generally accepted elements of taste: sour and bitter, in traditional Persian and Jewish cooking, respectively. Their fields of exploration…

This session is about water- and plant-based salts, focusing respectively on Spanish, Nigerian, and Indian harvests and uses. Papers will explore practical and cultural associations of women and sea-harvested salt,…

"The papers in this session share a focus on the communication and transmission of knowledge and beliefs about cooking, nutrition, and How can ostensible information be modified and transformed by…

Together these papers ask what is being transmitted – besides nutrients – in the act of feeding and eating. What are the affective elements of food production, distribution, and dining?…

This session looks at different systematizations of elemental theory as it relates to the culinary. The papers focus on the development of systems ranging from the physiological (Greek humoralism, Ayurveda,…

These papers address the management and manipulation of elemental conditions affecting sea travel, farming the land, and facing changing environmental conditions. How can technology and other forms of knowledge implementation…

The elements of the periodic table have inspired research, science, myths, and speculations. These papers will take us through some of these, exploring medical uses, nutritional exploitations, socio-cultural connotations, and…