Events from 2021
Saltwater Imperialism: How Oceans Shaped the Modern World, Kris Alexanderson
How the United States has reacted to vaccines in the past and how the politics of pandemics is not new, Jennifer Helgren
Books from 2018
A Plea for Culinary Luddism, Ken Albala
Japanese Food in the Early Modern European Imagination, Ken Albala
Noodle Soup: Recipes, Techniques, Obsession, Ken Albala
Submissions from 2017
A Renaissance of Noodles, Ken Albala
Authenticity and Cultural Appropriation, Ken Albala
Beans: A History, Ken Albala
Bread Workshop, Ken Albala
Comendo na pós-modernidade: como o comprar, o cozinhar e o comer estão se transformando na Era Digital, Ken Albala
Evaluating Primary Sources, Ken Albala
Food and the City: Future Directions in Research, Teaching and Advocacy, Ken Albala
Food for Worship: What did Jesus Eat?, Ken Albala
Italianità in America, Ken Albala
Medieval Cooking, Ken Albala
Navigating Academia as an Early Food Studies or Food Systems Scholar, Ken Albala
Renaissance Aphrodisiacs, Ken Albala
Sifting Out The Past, Ken Albala
The Science of Pasta, Ken Albala
What Do Book Publishers Want?, Ken Albala
Submissions from 2016
Alan Davison. The Oxford Companion to Food, edited by Tom Jaine, Ken Albala
At the Table: Food and Family Around the World, Ken Albala
Behind the Ancient Foods that Made Thanksgiving, Ken Albala
Book Reviews: Alcohol: A History by Rod Phillips, Ken Albala
Christina Normore. A Feast for the Eyes: Art, Performance and the Late Medieval Banquet, Ken Albala
Eating in Postmodernity, How Shopping, Cooking and Eating will be Transformed in the Age of the Internet, Ken Albala
Eating in the Digital Age, Ken Albala
Food and Power, Ken Albala
La Cuisinère Canadienne: The Cookbook as Communication, Ken Albala
Longevity Diets, Ken Albala
Lungs, Ken Albala
Playing the Scalco, Ken Albala
Research in the Kitchen, Ken Albala
Stimulants and Intoxicants 1500-1700, Ken Albala
The Dynamics of Stockton’s Ethnic Grocery Stores in a Perfectly Diverse City, Ken Albala
The Origins of Probiotic Theory: Fermentation in the 17th century, Ken Albala
Beams and Bones: Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts – Cuisine and Architecture, Ken Albala and Lisa Cooperman
Roundtable: Professional Development: What do book publishers want?, John Lang, Ken Albala, Marika Christofides, Jennifer Crewe, Kate Marshall, and Jennifer Schmidt
Tsinghua College and its role in Urbanization in Beijing, Gregory Rohlf
Submissions from 2015
Asian Food in America, Ken Albala
Chair: Agrarian Virtues in Troubled Times: Food and Wine Production during War and Depression, Ken Albala
Corned Beef, Ken Albala
Experiential Research in Culinary History: Reconstructing 16th Century Techniques, Ken Albala
Food and Power, Ken Albala
Food and Religion, Ken Albala
Food and Sex: The Intimate Connection, a History of Aphrodisiacs, Ken Albala
Food History Methodology Workshop, Ken Albala
History of Wine, Ken Albala
Is Food Art, Ken Albala
Jewish Food in 15th Century Spain, Ken Albala
Licorice, Ken Albala
Making and Knowing Reconstruction Workshop, Ken Albala
Medicinal Uses of Sugar, Ken Albala
New York Academy of Medicine, Ken Albala
Passeth the Cran’brry Sauce: The Medieval Origins of Thanksgiving, Ken Albala
Pasta From Scratch, Ken Albala
Perspectives on Agriculture, Food and Water, Ken Albala
Sage Encyclopedia of Food Issues, Ken Albala
Saving your bacon, Ken Albala
Sephardic Cuisine, Ken Albala
Sex, Power and Food in the Renaissance, Ken Albala
The Evolution of Cookbooks in the Digital Age, Ken Albala
The Other Side of Thanksgiving: fasting, Ken Albala
Early Modern Food: Desire, Theory, and Innovation, Ken Albala and Molly Taylor-Poleskey
Delta Narratives: Saving the Historical and Cultural Heritage of The Sacramento-San Joaquin Delta, Steve Boilard, Robert Benedetti, Margit Aramburu, Gregg Camfield, Philip Garone, Jennifer Helzer, Reuben Smith, William Swagerty, Marcia Eymann, Tod Ruhstaller, David Stuart, Leigh Johnsen, Dylan McDonald, Michael J. Wurtz, Blake Roberts, and Margo Lentz-Meyer
How to Make Field Trips Fun, Educational and Memorable: Balancing Self-directed Inquiry with Structured Learning, Gregory Rohlf
The Guestbooks of Mr. and Mrs. Richard A. Bolt: A Research Note on Transnational Networks, Gregory Rohlf
Submissions from 2014
A History of Ideas about Fermentation and Digestion, Ken Albala
Back to the Kitchen: Escaping Processed Food, Ken Albala
Bacterial Fermentation, Ken Albala
Duck Pastrami, Ken Albala
EU on a Plate, Ken Albala
Fasting, Ken Albala
Fasting, Ken Albala
Food History: A Primary Source Reader, Ken Albala
From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World, Ken Albala
From the Editors, Ken Albala
Hands to Head Megaroundtable: Doing Food Work to Teach Food Studies, Ken Albala
History of Baltic Cuisine, Ken Albala
Hunger, Ken Albala
Japanese Food in The Western Imagination, Ken Albala
Marketing European Food and the Image of Authenticity, Ken Albala
Nuts: A Global History, Ken Albala
Run of the Mill, Ken Albala
Shakespeare’s Culinary Metaphors: A Practical Approach, Ken Albala
Stockton’s Ethnic Communities and the Early Community Cookbooks, Ken Albala
Stockton’s Ethnic Communities and the Early Community Cookbooks, Ken Albala
Stockton’s Ethnic Communities and the Early Community Cookbooks, Ken Albala
The Future of Tableware and Cooking Vessels: Some Predictions and Practical Experiments, Ken Albala
The Impact of the Reformation on Cuisine and Food Cultures in the Low Countries, Ken Albala
Toward a Historical Dialectic of Culinary Styles, Ken Albala
Why Are We All Talking About Food, Ken Albala
Why Do We Bother with the Home-Cooked Feast, Ken Albala
