Submissions from 2014
Panel: Literary Bites: Tasting the Past, from Shakespeare to Fitzgerald, Ken Albala, Tori Avey, and Bruce Kraig
Panel: There Will Be Beer: The Rebirth of the Beer Cocktail, Ken Albala, Jacob Grier, David Solmonson, and Lesley Jacobs Solmonson
Montaigne, Ken Albala and Robin Imhoff
The Most Excellent Book of Cookery = Livre fort excellent de cuysine (1555), Ken Albala and Timothy Tomasik
Food in Time and Place: The American Historical Association Companion to Food History, Paul Freedman, Joyce Chaplin, and Ken Albala
Looking for Confucius at the Asian Art Museum, Gregory Rohlf
Mapping Old Towns in Kham using GIS, Gregory Rohlf
Review of Deng Xiaoping and the Transformation of China by Ezra Vogel, Gregory Rohlf
Submissions from 2013
The Italian Renaissance Dinner Party Sessions I, Katherine McIver Albala, Alison Smith, and Ken Albala
The Italian Renaissance Dinner Party Sessions II, Katherine McIver Albala, Alison Smith, and Ken Albala
17th Century Cuisine, Ken Albala
A Cuisine without a Community: The Strange Case of Sephardic Cuisine in the US, Ken Albala
Adventures in Cooking from the Past, Ken Albala
Artisanal Cheese, Ken Albala
Bacterial Fermentation, Ken Albala
Buckwheat, Ken Albala
Cookbooks as Communication: The Cuisinère Canadienne, Ken Albala
Culinary Lessons from the Past, Ken Albala
Culinary Lessons from the Past, Ken Albala
Food Series, Ken Albala
From the Editors, Ken Albala
From the Editors, Ken Albala
High Tech Versus Low Tech, Ken Albala
Is Food Art?, Ken Albala
Italianità in America, Ken Albala
Italianità in America, Ken Albala
Pasta Making Workshop, Ken Albala
Religious Customs, Influence on Diet, Ken Albala
Studying Food: Integrating the Mind and the Senses, Ken Albala
Taste of History, Ken Albala
The Vessel and Its Contents, Ken Albala
Tools of the Trade: Experiential Studies for the Food Industry, Ken Albala
Toward a Historical Dialectic of Culinary Styles, Ken Albala
Weaning Yourself from Wikipedia, Ken Albala
Writing about Food, Ken Albala
パンケーキの歴史物語 (Pankeki no rekishi monogatari), Ken Albala and Mitsuhuro Sekine
Continuity and Change in Tibetan Urban Forms in Kham, Gregory Rohlf
Books from 2012
Bear, Ken Albala
Chew, Ken Albala
Cookbooks as Sources for Food History, Ken Albala
Food for Healing: Convalescent Cookery in the Early Modern Era, Ken Albala
From the Editors, Ken Albala
From the Editors, Ken Albala
Gentleman Farmer Vincenzo Tanara, Ken Albala
Historical Cookbooks, Ken Albala
Hunger, Ken Albala
Italianità in America, Ken Albala
Italianità in America, Ken Albala
Reviewed Work: Sweet Invention: A History of Dessert by Michael Krondl, Ken Albala
Reviving Lost Food Preservation Techniques, Ken Albala
Routledge International Handbook of Food Studies, Ken Albala
Salami Making Workshops, Ken Albala
Snake, Ken Albala
The Challenges of Authenticity in Historic Cooking, Ken Albala
The Demise of the Family Meal: A Covert Study of Food Scholars, Ken Albala
The Ideology of Fasting in the Reformation Era, Ken Albala
The Renaissance of Food in Global Perspective, Ken Albala
The Socio-Historical Construction of Taste, Ken Albala
Three World Cuisines: Italian, Mexican, Chinese, Ken Albala
What Did Food Taste Like 500 Years Ago?, Ken Albala
The Lost Arts of Hearth and Home, Ken Albala and Rosanna Nafziger Henderson
A Cultural History of Food in The Renaissance, Ken Albala, Fabio Parasecoli, and Peter Scholliers
Roundtable: Food and Music: Directions for Research, Lucy Long, Ken Albala, Eve Jochnowitz, and Julia Lapp
Five Years of Field Trips to the San Francisco Asian Art Museum: What are Students Learning?, Gregory Rohlf
Review of Heaven Cracks, Earth Shakes: The Tangshan Earthquake and the Death Of Mao’s China by James Palmer, Gregory Rohlf
The Urban Morphology of Tibetan Towns in Historical and Comparative Perspective, Gregory Rohlf
Books from 2011
Absinthe, Ken Albala
Applejack, Ken Albala
Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery, Ken Albala
Beans, Ken Albala
Breakfast, Ken Albala
Brussels Christmas Market, Ken Albala
Culinary Archaeology: Reconstructing Sixteenth Century Techniques, Ken Albala
Food Cultures of the World Encyclopedia, Ken Albala
From the Editors, Ken Albala
Lessons from the Past: Growing Food, Cooking Food, Sharing Food, Ken Albala
Local and Scratch – Pasta Making Workshop, Ken Albala
Panel on Online Teaching of Food Studies, Ken Albala
Shakespeare’s Culinary Aesthetic, Ken Albala
The Demise of Home Cooking, Ken Albala
The Historical Models of Food and Power in European Courts of the 19th century, Ken Albala
The Mediterranean Diet, Historical Perspectives from Nutritional Science, Ken Albala
The Roots of Latin American Food, Ken Albala
Why Don’t We Cook Anymore?, Ken Albala
Why We Don't Cook Anymore, Ken Albala
Cuisine and Architecture, Ken Albala and Lisa Cooperman
Food and Faith in Christian Culture, Ken Albala and Trudy Eden
A Preliminary Investigation of the Urban Morphology of the Towns of the Qinghai-Tibet Plateau, Gregory Rohlf
International Voluntary Service and the Philippines: Milestones, Motives and Meaning, Gregory Rohlf
Submissions from 2010
A. Lynn Martin. Alcohol, Violence, and Disorder in Traditional Europe, Ken Albala
Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery, Ken Albala
Beams and Bones, Ken Albala
