Challenging the Power Relations: Hybrid Foods in a Palestinian Town in Israel
On the Culture of Cheese.
Shrouding the Caucasus: Georgian Hospitality Rituals through the French Gaze
Urban Nomads and Vagabond Food: Eating Away from the Table in Nineteenth-Century France
Eat, Lose, Imagine
Traveling with a Hairy Heart, or Where Cooking with Annatto Can Take You
Shooting them Softly: Photographing Lower-Class Eaters in Belle Époque Paris.
When the Lord Eats Away from the Table: Outdoor Food in Indian Gaudiya Vaishnavism
Eric Bishop-von Wettberg
Seeds in the Story of the Paradise of Pleasure and the Myth of the So-Called Mediterranean Diet.
‘Under the Cover of Savory Vapors’—Opossums, Power, and Jim Crow Politics.
Hans Olav Bråtå
The Naked Barley ‘Thorebygg’ in Traditional Farmhouse Ale Brewing in Norway.
From ‘Peanut Weddings’ to ‘Beef Stands’: The Socio-Culinary History of Chicago’s ‘Italian Beef’
Poetic Wisdom and Food for the ‘Savage Mind’: Greek Tamisos and Provençal Toma as Evidence of Ancient Celtic Cheesemaking
Neapolitan Pastiera: The Religious Significance of Wheatberries and Socio-Culinary Complexity in Southern Italy.
Anthony F. Buccini
Spaghetti – Never on Sunday… well, almost never: Structure and Rules in an Endocuisine
A Battle at the Bar: The Pintxo’s Conflict Between Codification and Authenticity in Real Time
Achar: An Unexpected Stowaway on the Ships of the Dutch East India Company
Boundaries, Bitters, and Puffing Guns: The Sensorial Unmaking of the Food Museum
Field Selection in Plant Breeding: Different Ways of Knowing Seed. Castro, Bel – How Coffee Killed A Town: Investigating the Rise And Fall Of Coffee In Lipa, Batangas.
Scott A. Cochran
The Roman Napkin: From Simple Tools to Status Symbols
From Farm (and Forest) To Table: The Food and Feeding Rituals of Benjamin and Ruth Koren
‘Using their native cunning’: Oxford College Servants and Their Perquisites in the Nineteenth Century.
Moderation in Greek Culinary Culture: The Example of Retsina
Consider the Lunchbox
Seeding the Future: Curry, Sausages and Tea in Hong Kong and Macau.
‘But the spices are my love’: Understanding the Significance of Spices in Indian Diaspora Fiction
Waterloo Porridge and Plentiful Yorkshire Teas: Food and the Creation of Northern English Identities in Mid-Nineteenth Century Novels
The Struggle for Za’atar and Akkoub: Israeli Nature Protection Laws and the Criminalization of Palestinian Herb-Picking Culture
Wondering about the Wandering Tiffins: Preliminary Steps towards a History of Multi-Tiered Food Boxes
Imaginary Feasts: Virtual Meals in a Second World War Prison Camp and in COVID Times
Celebrating the Franco-Russian Alliance: French Chefs as Purveyors of Influence and Creators of Culinary Imagination
Saving Food in Bulgaria: Imagining Hopeful Futures Through Quiet Food Sovereignty
Food Production, Consumption and Resistance by Japanese Americans Incarcerated by the US Government During World War II
Fenugreek in Modern North Africa: Seed of a Forgotten History.
A Conceit of Coney: Britain’s First Television Food History Programme - How Philip Harben Pulled a Rabbit out of a Castle to Imagine what Food Broadcasts May Have Looked like in Elizabethan Times
From Recipes to Remote Work: Technology’s Influence on the Preservation and Evolution of Contemporary Food Rituals During COVID-19
María Fernanda Estrada González
Feast for the Soul: Food Imaginaries in a South Indian Performance
Muckamuck: Restaurants, Labour, and the Power of Representation.
Vodka in Early Modern Muscovy: Foreign Doctors, Travelling Herbalists, and the Tsar’s Kitchen
Melissa C. Gouge
The Curious Case of Nala’s Mirror on Cooking: Innovation in Medieval Indian Cookbook Writing
Early Twentieth Century Viennese Cake-Mix: Changing the Rules, Erasing the Recipe?
Rituals of Hygiene in the Cathedral of Meat
Materializing the Culinary Dreamscape: Maps, Guidebooks, and the Role of Terroir in (Re)Constructing the Myth of the French Gastronomic Utopia
Jennifer L. Holm
Eating French, Being French: Gastronomy and National Identity in Contemporary France
Jennifer L. Hostetter
Jesus Christ’s Uncanny Godfathers in the Mexican Bureaucracy: Traditional Rituals in Workplaces around Tamales on Candlemas Day
Marx in my Food Technology? …the Recent Dialectical Emergence of Post-Modernity in Cuisine.
Dispatches from the Chicken Sandwich Wars
Istanbul’s Portable Food Practices in the Case of Dolma
Food, the Imagination, and Social Resistance in Sandra Cisneros’s Woman Hollering Creek
Counter Narratives: American and Canadian Feminist Restaurants from 1972-Present.
Pomodori Puri: Fruits of Empowerment in Deledda’s The Church of Solitude.
Saraband for the Greek Picnics of the 1950s to 1970s: Keftedes (Meatballs) against Zwan (Luncheon Meat); La Vache qui Rit Processed Cheese and the First Canned Dolmades (Stuffed Vine Leaves)
Don’t Eat Out: The Lactating Virgin in Twelfth-Century French Sculpture
Canadian Women, Government, and Power at the 1917 Food Control Convention
‘Good Old Things’: The Transformation of Wild Herbs from Common Sustenance to Aristocratic Luxury in Early Modern England
Making Yakiniku Japanese: Erasing the Korean Contribution from Japan’s Food Culture
American Community Cookbooks and Women’s Empowerment in the 19th and early 20th Centuries.
‘That sweet is that fish, which is not fish at all’: A Note on Lenten Foods from a Medieval Hebrew Encyclopedia and Its History
Eating in Public in Antiquity: Honorable or Obscene?
Fish and Foreigners: The Case of Hot Salmon in Early Modern England
Saffron and Šavu’ot: A Note on Jewish Memory and Pharmacology
Planting the Seeds of Good Food Citizenry.
James Edward Malin
Connecting Crumbs: An Intellectual and Information Science History of Special Food Collections
A Diabetic’s Digest: What Following 183 People with Diabetes in India, Denmark, USA, and China Taught Me about Designing Rituals for Coping
Food for the Final Journey: Feeding the Soul in Hindu Death Rituals
The Hen that Laid a Tofu Egg
Stone Curry: P. perlatum as a Secret Spice in Indian food
Marta Manzanares Mileo
Sweets in the Pockets: Food, Gender and Indulgence in Early Modern Spain
Not in One Place: Parenteral Nutrition and Time-Space Compression.
Rebecca D. Mazumdar
Rice Stories: Rituals of Prosperity and Fertility
European Immigrants‘ Vegetable Gardens: Food and Memory in Early 20th Century Brazilian Coffee Plantationsy’
‘Broiling is the poetry of cooking’: The Imaginative Symbolism of Gridirons and Broiling in Nineteenth-Century Food Writing
The Perils and Promises of Portability: Sweets and Snacks in Modernizing Japan
Illegal seeds: Nowadays Taste Doesn´t Matter.
Encounters of Food and Power in the Australian Colonial Contact Zone. Hanover M Vale – The United States’ Attempt to Restructure Philippine Foodways Following the Philippine-American War.
The Spiritual in the Sensual, the Sensual in the Virtual: Modern-Day Spirituality through a Community-Supported Farm
Meat and Power in Communist Romania.
Leaf-Wrapped Food Packages: Supporting Movements from the #endsars Protests to Migration
Changing Food Rules and Rituals in Indigenous Tokunoshima
Jewish Cooks in Medieval Fustat (Old Cairo): A ‘Non-Kosher’ Case from the Fourteenth Century
Caitríona Nic Philibín
Irish Harvest Rituals and Customs – A Study of Food in Irish Folklore Archives
What Does Prestige Taste Like? The Divorce of Saffron from Its Cultural Context
The Cookbook Whisperer: How Maria Guarnaschelli’s Powers of Imagination Redefined Recipes
Growing and Eating God: Tracking the Mental Image of Wheat in Traditional Romanian Communities.
‘A Spice of Idolatry’: Seditious Spices and Ginger Anxieties in Jonson’s Bartholomew Fair
Ayari G. Pasquier Merino
Everything but the Kitchen Syndicate … France’s First Trade Union for Female Cooks.
V. Vamshi Krishna Reddy
Sustainable Gastronomy: Power and Energy Use in Food – Is It Possible to Fight Climate Change through Cookery?
From the Steppe to Space: Portable Power of Qurut!
Seeds in Art.
A Food Utopia? Imagining Libya in Italy’s Liberal Empire.
Toil, Misery, Sieves, and Geometry: A Brief (Personal) History of Flour Milling Over the Last 105,000 Years.
In a Sense, Imperfect: Seedlessness and the American Quest for Convenience in Fruit.
Slurping Certitude: The Evolving Evaluation Ritual of Specialty Coffee
The Birth of a Legend: Mole de Guajolote and Mestizo Identity in the Imaginary of Post-Revolutionary Mexico
‘Perfectly Civilised and Proper’: The Social and Cultural History of Blood as Food in Ireland
‘Bileti’ to ‘Desi’: Global Foodways and the Re-Imagining of Bengali ‘Modern’ Cuisine in Late Colonial Bengal
Chocolate and Vanilla: Seeds of Taste.
Season with Money, Knowledge, Civilisation, and Exchange: Culinary Herbs and Spices during Colonial Rule in the Congo (1885 to 1960)
‘This is all very well, but where in Ireland can you get fresh tarragon?’: Myrtle Allen and Herbs: Towards the Creation of an Irish Food Identity
Maintaining, Adapting, and Creating Tradition on the Colonial Australian Christmas Table, 1788-1901
“I got hot sauce in my bag, swag.”: The Diasporic Roots of Hot Sauce in Black American Culinary Culture
C. Thomas Shay
Pemmican: An Ideal Trail Food
Making the Ordinary Exotic: The Role of Literary Imagination in the Rise of Gastronomic Tourism in Early Twentieth-Century France
The Geopolitics of Saffron and the Puzzles of Saffron Arithmetic
True Bread, Pizza Napoletana and Wedding Cakes: The Changing Ways Legal Power Has Shaped Bakers’ Lives.
Richard Warren Shepro
The Enduring Rule of Red Meat with Red Wine
‘The Clever Dining Car Conductor’: The Creation of a Luxury Dining Experience on the Move in Britain, 1879-1948
Replenishing the Seeds that Made Southern Cookery.
Incredible Edibles: American History in Chocolate, Cheddar, and Confectionary Forms
Choice of Seeds, Not Only a Practical Matter: The case of Bambara Groundnut in Tanzania.
The Culinary Identity Constructions of the Eaton Sisters
Gabriela Soto Laveaga
Traveling Seeds: How Mexican Wheat Hybrids Became the Seeds that Feed the World.
B. Jamieson Stanley
Vegan Studies for the Global South? Negotiating Dietary Rules in a Warming World
Portable Poetic Commensality: Reflections on the Use of Food Language in Ancient Israel’s Pilgrimage Songs (Psalms 120-134)
Revisiting the Acorn-Eater: The Case of the Arkadians in Greek Antiquity
Mehmet Faith Tatari
From Switzerland to South Caucasus: Colonial Legacy, Artisanal Dairy Farming, and Gravyer Cheese.
Cannibalism and Power: Resituating the Narratives of Post-Soviet Foodways Through Vladimir Sorokin’s Feast.
The English Quest for Novelty: Kitchen Garden Seeds from Abroad from the Sixteenth to the Early Eighteenth Centuries
Ambiguous Aromatic Umbellifers and Other Obscure Characters: On the Intricacies of Recreating China’s Culinary Past
Empire of Wheat: Bread, Power and Colonialism in the French Empire (1890-1940).
Fortune, Dog Meat, and Cosmic Accounting: The Vietnamese Feast of Bad Luck
R(y)eluctance in the US – Maintaining Order through Othering
Jaci Van Niekerk
Food for Walking: Food on the Backs of Travellers on the Camino Real de Tierra Adentro
Subsistence Depression in Alaska: Who Gets Paid?
Jessica Kenyatta Walker
The ‘Power’ of Health in Soul Food: Perspectives from Edna Lewis and Vertamae Grosvenor.
Katie Hoi Ki Wong
The Potential of Cultivating Rice (Oryza Sativa) in Canada
Herbs and Spices in the Court Cuisine of Medieval Cyprus: Food in the Cyprio-Gallic Style
Karakilçik Bugdayi and Its Promise for a Better Food World
Sticky Fingers on the Keyboard: Al Desko Dining in the Age before Deliveroo
Féilim Ó Cuireáin
Cooking in Calais: Examining the Creation of Food Sovereignty when Distributing Food in the Jungle.