Challenging the Power Relations: Hybrid Foods in a Palestinian Town in Israel
On the Culture of Cheese.
Eric Bishop-von Wettberg
Seeds in the Story of the Paradise of Pleasure and the Myth of the So-Called Mediterranean Diet.
Gastrodiplomacy and the UK Diplomatic Network
‘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.
Neapolitan Pastiera: The Religious Significance of Wheatberries and Socio-Culinary Complexity in Southern Italy.
From Peasant Food to Posh Ingredient: A History of Buckwheat in Brittany.
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.
‘Using their native cunning’: Oxford College Servants and Their Perquisites in the Nineteenth Century.
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
The Struggle for Za’atar and Akkoub: Israeli Nature Protection Laws and the Criminalization of Palestinian Herb-Picking Culture
‘Half-Coloured with Turmeric’: The Visual Function of Spices in Early Modern Britain
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.
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
Jennifer L. Holm
Eating French, Being French: Gastronomy and National Identity in Contemporary France
Jennifer L. Hostetter
Marx in my Food Technology? …the Recent Dialectical Emergence of Post-Modernity in Cuisine.
Counter Narratives: American and Canadian Feminist Restaurants from 1972-Present.
Pomodori Puri: Fruits of Empowerment in Deledda’s The Church of Solitude.
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.
Planting the Seeds of Good Food Citizenry.
Not in One Place: Parenteral Nutrition and Time-Space Compression.
European Immigrants‘ Vegetable Gardens: Food and Memory in Early 20th Century Brazilian Coffee Plantationsy’
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.
Meat and Power in Communist Romania.
What Does Prestige Taste Like? The Divorce of Saffron from Its Cultural Context
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
Everything but the Kitchen Syndicate … France’s First Trade Union for Female Cooks.
Sustainable Gastronomy: Power and Energy Use in Food – Is It Possible to Fight Climate Change through Cookery?
Seeds in Art.
‘Mom’ vs the FDA: How Laurie Nolan made the FDA Change the Tilefish Warning and Then Cooked Dinner.
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.
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
“I got hot sauce in my bag, swag.”: The Diasporic Roots of Hot Sauce in Black American Culinary Culture
Replenishing the Seeds that Made Southern Cookery.
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.
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
Seed-Time: Sex, Politics and Sustainable Dining at the Fin-de-Siècle.
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).
There’s a Crisis. There’s a Crisis: The Power of Laws and Lies in the Italian Fascist Kitchen
Jaci Van Niekerk
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
Féilim Ó Cuireáin
Cooking in Calais: Examining the Creation of Food Sovereignty when Distributing Food in the Jungle.