Each of these papers presents a different kind of technological intervention in the workings and reworkings of natural elements and/or natural processes; they address the various fields of soil, cuisine,…

These papers address the ways in which humans work with natural elements, understood as ranging from earth, air, water, and fire; to shifting climate and weather conditions; to evolving agricultural…

This session's papers explore the elemental role of fire (whether by direct flame heat, or smoking) in cooking food or preparing alimentary products, globally and historically. In focii ranging from…

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…

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,…

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?…

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…