All Symposiums

The Rise and Fall of Certain Herbs
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.
Imaginary Diets, Edible Masculinities: Pirate Food in History and Fiction
Season to Measure: Measurements in Early Culinary Recipes and their Relation to Medicine
Eating Life Force: The Meaning of Seeds in the German Alternative Food Movement.
Chaat: Why India’s Beloved Snack Is also a Feat of the Imagination
Ammachis: Challenging Gender Norms in Sri Lanka’s North
Melegueta or Grains of Paradise: To be ‘Pepperish’
Imagining Fritter Power: Diaspora Centered at the Margin
Cheating the Senses
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.
Eric Bishop-von Wettberg
A Twenty-First Century Spice: A Journey to Madagascar and the Promise and Peril of the Wild Tsiperifery Pepper
Seeds in the Story of the Paradise of Pleasure and the Myth of the So-Called Mediterranean Diet.
Delicacies Real and Imagined: Food and Drink as a Diplomatic Gift
Gastrodiplomacy and the UK Diplomatic Network
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.
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.
The Infidels’ Drink: Coffee Encounters and Transformations in Early Modern Malta
Astrid Böhm
‘Imagine a zoo …’ – Show and Surprise Dishes in German Medieval Cuisine, an Homage to the Medieval Chef
A Journey Back in Taste: Herbs and Spices in Medieval German Cuisine
Shichimi: The Spice, its Trade, and Centuries of Food Business Survival in Japan
Sushi, Sake, and Women
The Sesame Seed and ‘Japaneseness’.
Cannabis in Your Spice Rack
Edibly Ever After: The Foods of Seventeenth Century French Fairy Tales
From Peasant Food to Posh Ingredient: A History of Buckwheat in Brittany.
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.
Potlach: Ceremonial Food and Family Power.
European TV Dinners
‘Using their native cunning’: Oxford College Servants and Their Perquisites in the Nineteenth Century.
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
Now Entering Hyperspice: The Boomer’s Last Hurrah
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
‘Imagine a zoo …’ – Show and Surprise Dishes in German Medieval Cuisine, an Homage to the Medieval Chef
A Journey Back in Taste: Herbs and Spices in Medieval German Cuisine
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
‘Half-Coloured with Turmeric’: The Visual Function of Spices in Early Modern Britain
Food as Power in the Letters of Isabelle d’Este
Food and Foodways in Science Fiction
Preparing Seeds for Palatability: Chicken Guts and Chefs’ Tools.
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
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
B.Z. Goldberg
A Land of Wheat: In Search of the Lost Grain of Israel/Palestine.
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
Foraged Food of Nepal: Stinging Nettle, is it a Super Food?
The Curious Case of Nala’s Mirror on Cooking: Innovation in Medieval Indian Cookbook Writing
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
Cogito ergo sum meditati: I Think, Therefore I Imagine!
The Road That Spices Travel is No Longer Silk
The Long and Simple History of the Dibble and Its Cousins.
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
Arielle Johnson
Marx in my Food Technology? …the Recent Dialectical Emergence of Post-Modernity in Cuisine.
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.
Food and the Irish Short Story Imagination
‘Imagine a zoo …’ – Show and Surprise Dishes in German Medieval Cuisine, an Homage to the Medieval Chef
A Journey Back in Taste: Herbs and Spices in Medieval German Cuisine
D Koczanowicz
Weaponizing Food: Communism, the Democratic Transition and Transformations of Taste.
L Koczanowicz
Weaponizing Food: Communism, the Democratic Transition and Transformations of Taste.
Big Cheese: Cheese and American Imagination
Steak or Salad? Food, Gender, and the Victorian Imagination
The Chile Diaspora: Unravelling Evidence from Sixteenth Century Botanicals
Sugar and Show: Power, Conspicuous Display and Sweet Banquets During Henri III’s 1547 Visit to Venice
Defining Good Food Design through Case Studies from Turkey
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
Imagination and Food (and Drink) in the Novels of Iris Murdoch
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’
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.
The Hen that Laid a Tofu Egg
Stone Curry: P. perlatum as a Secret Spice in Indian food
Andrea Maraschi
The Power of Eating Together, or the Story of Why Banquets were the Core of Marriage in the Past
The Seed of Hope: Acorns from Famine Food to Delicacy in European History.
‘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
Persian Tahdig: A Canvas for Culinary Imagination, Innovation, and Artistry
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
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
Cinnamomum Zeylanicum: Continuing Voyages of Discovery
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.
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)
Guila Nicolini
Going Hungry in the Magdalene Laundries (1922-1996)
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
Grass Fed: Cannabis Cooking in the United States
Samantha Presnal
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?
Gillian Riley
Seeds in Art.
New York’s Artisanal Oyster Farmers: Creating the Wild(ish) Oyster
‘Mom’ vs the FDA: How Laurie Nolan made the FDA Change the Tilefish Warning and Then Cooked Dinner.
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.
The Birth of a Legend: Mole de Guajolote and Mestizo Identity in the Imaginary of Post-Revolutionary Mexico
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.
Food and Foodways in Science Fiction
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
Have It Your Way: Elizabeth David and the Problem of Norman Douglas
‘To Make the Whole World Homelike’: Gender and Power in the Food Revolution
“I got hot sauce in my bag, swag.”: The Diasporic Roots of Hot Sauce in Black American Culinary Culture
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.
Sean Sherman
‘The answers to our ancestors’ prayers:’ Seeding a Movement for Health and Culture.
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.
A Journey Back in Taste: Herbs and Spices in Medieval German Cuisine
Corey Straub
Revisiting the Acorn-Eater: The Case of the Arkadians in Greek Antiquity
Lebanese Sea Power: Food and the Phoenicians. Cordula Christina Peters – Staging: Exploitation of young dreamers or generosity of successful chefs?
Food of the Gods, or Seed of the Devil?
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
Seed-Time: Sex, Politics and Sustainable Dining at the Fin-de-Siècle.
The Shared Power of Hunger Artists and Viennese Actionists.
Ambiguous Aromatic Umbellifers and Other Obscure Characters: On the Intricacies of Recreating China’s Culinary Past
Stirring Up Historical Imagination: Promoting the Teaching of History through Food-Based Pedagogy
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
A Twenty-First Century Spice: A Journey to Madagascar and the Promise and Peril of the Wild Tsiperifery Pepper
There’s a Crisis. There’s a Crisis: The Power of Laws and Lies in the Italian Fascist Kitchen
The Curious Case of Asafoetida
Jaci Van Niekerk
The Centrality of Traditional Seed in KwaZulu-Natal, South Africa.
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
Food in Sabbath Table Hymns: A Taste of the World to Come
Food for the Soul: The Rabbis’ Cinnamon
Mustard in the Talmudic Literature.
Teaching Cookery Gets Personal: Harnessing Imagination to Feed the Will to Learn
Katie Hoi Ki Wong
The Potential of Cultivating Rice (Oryza Sativa) in Canada
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
Lessons from the Chilli in China
Féilim Ó Cuireáin
Cooking in Calais: Examining the Creation of Food Sovereignty when Distributing Food in the Jungle.
İsot: The Pepper on Hot Rooftops