All Symposiums
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From the Ritual to the Street: Çiğ Köfte as an Example of Food Culture Change
A Visual History of Basil
Azri Amram
Challenging the Power Relations: Hybrid Foods in a Palestinian Town in Israel
Reclaiming Diversity of Taste.
David Asher
On the Culture of Cheese.
Fancy a Cuppa Milk Tea?: A Psychogeography of the Hong Kong Afternoon Tea Ritual
We Are Open, Says the City
Cheating the Senses
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.
The Hearth of a Culture and the Frankenstein Corn
When the Lord Eats Away from the Table: Outdoor Food in Indian Gaudiya Vaishnavism
Eric Bishop-von Wettberg
A Twenty-First Century Spice: A Journey to Madagascar and the Promise and Peril of the Wild Tsiperifery Pepper
Negotiating the Availability and Consumption of Halal Food in Tokyo
Seeds in the Story of the Paradise of Pleasure and the Myth of the So-Called Mediterranean Diet.
Food Rules and Rituals: Etiquette for the Cosmic Table
Stephanie Bryan
‘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
Kathleen Burke
Achar: An Unexpected Stowaway on the Ships of the Dutch East India Company
Astrid Böhm
Boundaries, Bitters, and Puffing Guns: The Sensorial Unmaking of the Food Museum
Cannabis in Your Spice Rack
Renata Christen
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.
The Raw and Disorder: Portable Feast, Blood, and Raw Meat Salads in the Contemporary Political Movements in Thailand
Scott A. Cochran
The Roman Napkin: From Simple Tools to Status Symbols
Tali Cohen
From Farm (and Forest) To Table: The Food and Feeding Rituals of Benjamin and Ruth Koren
Adults Also Play with Their Food
Potlach: Ceremonial Food and Family Power.
European TV Dinners
‘Using their native cunning’: Oxford College Servants and Their Perquisites in the Nineteenth Century.
Yiorgos Darlas
Moderation in Greek Culinary Culture: The Example of Retsina
Jesse Dart
Consider the Lunchbox
Mukta Das
Seeding the Future: Curry, Sausages and Tea in Hong Kong and Macau.
Green Gold of the Galleons: Culinary Spices or Medical Supplies? Economic Plant Journeys from Mexico to the Philippines in the ‘Age of Empire’
‘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
Grass Fed: Cannabis Cooking in the United States
Imagination and Food in the Black Diaspora
Food as Power in the Letters of Isabelle d’Este
Pulling the Rabbit Out of a Half Loaf: The South African Bunny Chow
Saving Food in Bulgaria: Imagining Hopeful Futures Through Quiet Food Sovereignty
The Savoury Course at Oxford and Cambridge Colleges
Food Production, Consumption and Resistance by Japanese Americans Incarcerated by the US Government During World War II
Corn, Beans and Squashing Colonialism: Anishinaabe Food and Law-Making
Anny Gaul
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
Mandira Ghai
From Recipes to Remote Work: Technology’s Influence on the Preservation and Evolution of Contemporary Food Rituals During COVID-19
Mobile Gastronomies: A Case Study of Food on Wheels Culture in Hyderabad, South India
B.Z. Goldberg
A Land of Wheat: In Search of the Lost Grain of Israel/Palestine.
María Fernanda Estrada González
The ‘tacos de canasta’ (Basket Tacos) in the University: An Example of the Close Relationship between Informality and Mobility
Sudha Gopalakrishnan
Feast for the Soul: Food Imaginaries in a South Indian Performance
Sasha Gora
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
Hunger Strikes as Weapons of Resistance inside Farms and Prisons in the United States
‘Pound pepper and lovage’: The Use of Spices in the Apician Recipe Text
Food as Fun and Fantasy in the Old Comedy of Ancient Athens
Versatile Ritual: Structure, Resistance and Culinary Virtuosity in the Israeli Mimouna
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?
Jack Hanlon
Rituals of Hygiene in the Cathedral of Meat
Stories Full of Recipes
Michael Heinrich
Green Gold of the Galleons: Culinary Spices or Medical Supplies? Economic Plant Journeys from Mexico to the Philippines in the ‘Age of Empire’
Perils of Popularity: How Popularization Leads to Ultimate Degradation
Materializing the Culinary Dreamscape: Maps, Guidebooks, and the Role of Terroir in (Re)Constructing the Myth of the French Gastronomic Utopia
Reconsidering the Culinary Imagination
Jennifer L. Holm
Eating French, Being French: Gastronomy and National Identity in Contemporary France
Elizabeth Hoover
‘The answers to our ancestors’ prayers:’ Seeding a Movement for Health and Culture.
Jennifer L. Hostetter
Hunger Strikes as Weapons of Resistance inside Farms and Prisons in the United States
Captain James Cook, Scurvy, and the Use and Misuse of Herbs
Food, Identity Politics, and Political Correctness in the UK
Jesus Christ’s Uncanny Godfathers in the Mexican Bureaucracy: Traditional Rituals in Workplaces around Tamales on Candlemas Day
Arielle Johnson
Marx in my Food Technology? …the Recent Dialectical Emergence of Post-Modernity in Cuisine.
Michael Johnson
Dispatches from the Chicken Sandwich Wars
Pırıl Kardigan
Istanbul’s Portable Food Practices in the Case of Dolma
Caste: The Main Character of Indian Food
Food, the Imagination, and Social Resistance in Sandra Cisneros’s Woman Hollering Creek
Counter Narratives: American and Canadian Feminist Restaurants from 1972-Present.
Eilis Kierans
Pomodori Puri: Fruits of Empowerment in Deledda’s The Church of Solitude.
Serving the Global Nation: Menus from the Royal Dutch Airlines
Food and the Irish Short Story Imagination
D Koczanowicz
Weaponizing Food: Communism, the Democratic Transition and Transformations of Taste.
L Koczanowicz
Weaponizing Food: Communism, the Democratic Transition and Transformations of Taste.
Berches: A Ritual Bread in Its Cultural Contexts
Big Cheese: Cheese and American Imagination
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)
Defining Good Food Design through Case Studies from Turkey
Mazi Kuzi
Don’t Eat Out: The Lactating Virgin in Twelfth-Century French Sculpture
Kesia Kvill
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
Christopher Laurent
Making Yakiniku Japanese: Erasing the Korean Contribution from Japan’s Food Culture
André Levy
Versatile Ritual: Structure, Resistance and Culinary Virtuosity in the Israeli Mimouna
The Hearth of a Culture and the Frankenstein Corn
American Community Cookbooks and Women’s Empowerment in the 19th and early 20th Centuries.
Green Gold of the Galleons: Culinary Spices or Medical Supplies? Economic Plant Journeys from Mexico to the Philippines in the ‘Age of Empire’
‘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
Joshna Maharaj
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
Andrea Maraschi
‘My Dear Miss Eddington’: Reader Letters and Early Twentieth Century Food Media
Jacob Matthews
Not in One Place: Parenteral Nutrition and Time-Space Compression.
Singapore’s Rising Hawkers: Food, Heritage, Imagination, and Entrepreneurship
Rebecca D. Mazumdar
Rice Stories: Rituals of Prosperity and Fertility
Food on the Move: Commensality inside an Indian Train Compartment
An Army Marches on Its Stomach: Portable Foods in War and Peace
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
Going to the Gahambar: Tradition and Invention in Parsi Community Feasts
Tatsuya Mitsuda
The Perils and Promises of Portability: Sweets and Snacks in Modernizing Japan
Mahaprasad: The Sacred Food of Devotion and Ritual
Katharina Mojescik
Illegal seeds: Nowadays Taste Doesn´t Matter.
Maya Moore
A Twenty-First Century Spice: A Journey to Madagascar and the Promise and Peril of the Wild Tsiperifery Pepper
Frieda Moran
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.
What Would You Know, Derrida?
The Spiritual in the Sensual, the Sensual in the Virtual: Modern-Day Spirituality through a Community-Supported Farm
Simona Moti
Meat and Power in Communist Romania.
Alice Mulhearn
Going Hungry in the Magdalene Laundries (1922-1996)
Connected Food: Preserving Traditional Food Practices via Portable Foods
Leaf-Wrapped Food Packages: Supporting Movements from the #endsars Protests to Migration
Hanika Nakagawa
Changing Food Rules and Rituals in Indigenous Tokunoshima
Adi Namia-Cohen
Jewish Cooks in Medieval Fustat (Old Cairo): A ‘Non-Kosher’ Case from the Fourteenth Century
A Rational Approach: Portable and Practical Eating 'Beyond the Seas'
Caitríona Nic Philibín
Irish Harvest Rituals and Customs – A Study of Food in Irish Folklore Archives
Guila Nicolini
Going Hungry in the Magdalene Laundries (1922-1996)
Hoosh, Dogs, and Seal Meat: The Role of Food in the Race to the South Pole
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
Raluca Parfentie
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
The ‘tacos de canasta’ (Basket Tacos) in the University: An Example of the Close Relationship between Informality and Mobility
Grass Fed: Cannabis Cooking in the United States
Aimée Plukker
Serving the Global Nation: Menus from the Royal Dutch Airlines
Samantha Presnal
Everything but the Kitchen Syndicate … France’s First Trade Union for Female Cooks.
Evolution of Dhabas and the Fading Practice of Safari-Khana
V. Vamshi Krishna Reddy
Mobile Gastronomies: A Case Study of Food on Wheels Culture in Hyderabad, South India
Sustainable Gastronomy: Power and Energy Use in Food – Is It Possible to Fight Climate Change through Cookery?
Simi Rezai-Ghassemi
From the Steppe to Space: Portable Power of Qurut!
Gillian Riley
Seeds in Art.
Or Rosenboim
A Food Utopia? Imagining Libya in Italy’s Liberal Empire.
Andrew Ross
Toil, Misery, Sieves, and Geometry: A Brief (Personal) History of Flour Milling Over the Last 105,000 Years.
Jeffrey Rubel
In a Sense, Imperfect: Seedlessness and the American Quest for Convenience in Fruit.
Jennifer Rugolo
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
Food Reimagined: Diasporic Identity and Authenticity
‘Bileti’ to ‘Desi’: Global Foodways and the Re-Imagining of Bengali ‘Modern’ Cuisine in Late Colonial Bengal
Kathryn Sampeck
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)
Francesca Scotti
Green Gold of the Galleons: Culinary Spices or Medical Supplies? Economic Plant Journeys from Mexico to the Philippines in the ‘Age of Empire’
‘Coming from a Place of Impossibility’: Imagining a World without Taste
‘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
Madeline Shanahan
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
Sean Sherman
‘The answers to our ancestors’ prayers:’ Seeding a Movement for Health and Culture.
‘The Clever Dining Car Conductor’: The Creation of a Luxury Dining Experience on the Move in Britain, 1879-1948
David Shields
Replenishing the Seeds that Made Southern Cookery.
Food Looks like a Lady: Designing Gastronomy through Ritualized Seduction
Incredible Edibles: American History in Chocolate, Cheddar, and Confectionary Forms
Pepper and Paradox in the Roman Imagination
Hanna Simonsen
Choice of Seeds, Not Only a Practical Matter: The case of Bambara Groundnut in Tanzania.
Reading the Cookbooks of Communist Romania: A Very Intimate Defence
Zoochory: Animals Spread Seeds in a Dung Deal.
Koby Song-Nichols
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
A Journey Back in Taste: Herbs and Spices in Medieval German Cuisine
Michelle Stinson
Portable Poetic Commensality: Reflections on the Use of Food Language in Ancient Israel’s Pilgrimage Songs (Psalms 120-134)
Corey Straub
Revisiting the Acorn-Eater: The Case of the Arkadians in Greek Antiquity
Rhyming Recipes: The Curious Case of the Liber Cure Cocorum
The Wild Yuzu: Japan’s Little Treasure
Mehmet Faith Tatari
From Switzerland to South Caucasus: Colonial Legacy, Artisanal Dairy Farming, and Gravyer Cheese.
Svetlana Tcareva
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
Kate Thomas
Ambiguous Aromatic Umbellifers and Other Obscure Characters: On the Intricacies of Recreating China’s Culinary Past
Nicholas Tošaj
Empire of Wheat: Bread, Power and Colonialism in the French Empire (1890-1940).
A Journey Back in Taste: Herbs and Spices in Medieval German Cuisine
Khanh-Linh Trinh
Fortune, Dog Meat, and Cosmic Accounting: The Vietnamese Feast of Bad Luck
A Twenty-First Century Spice: A Journey to Madagascar and the Promise and Peril of the Wild Tsiperifery Pepper
The Curious Case of Asafoetida
Laura Valli
R(y)eluctance in the US – Maintaining Order through Othering
Jaci Van Niekerk
The Centrality of Traditional Seed in KwaZulu-Natal, South Africa.
Food for Walking: Food on the Backs of Travellers on the Camino Real de Tierra Adentro
Ronit Vered
A Land of Wheat: In Search of the Lost Grain of Israel/Palestine.
Nina Vizcarrando
Subsistence Depression in Alaska: Who Gets Paid?
Jessica Kenyatta Walker
The ‘Power’ of Health in Soul Food: Perspectives from Edna Lewis and Vertamae Grosvenor.
Boundary, Body, Ban: Moral Transformation of Gamey Flavour (yewei 野味) in China
Teaching Cookery Gets Personal: Harnessing Imagination to Feed the Will to Learn
Inside the Box: Eating on the Rails in Japan
Katie Hoi Ki Wong
The Potential of Cultivating Rice (Oryza Sativa) in Canada
Chonlatorn Wongrussame
The Raw and Disorder: Portable Feast, Blood, and Raw Meat Salads in the Contemporary Political Movements in Thailand
A Short History of Science Fiction and Fantasy Tie-in Cookbooks
Herbs and Spices in the Court Cuisine of Medieval Cyprus: Food in the Cyprio-Gallic Style
Rachel Wynberg
The Centrality of Traditional Seed in KwaZulu-Natal, South Africa.
Zafer Yenal
Karakilçik Bugdayi and Its Promise for a Better Food World
Calum Young
Sticky Fingers on the Keyboard: Al Desko Dining in the Age before Deliveroo
Lessons from the Chilli in China
Serkan Çelik
From the Ritual to the Street: Çiğ Köfte as an Example of Food Culture Change
Féilim Ó Cuireáin
Cooking in Calais: Examining the Creation of Food Sovereignty when Distributing Food in the Jungle.
İsot: The Pepper on Hot Rooftops
