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Submissions from 2017

The Science of Pasta, Ken Albala

Submissions from 2016

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

Lungs, Ken Albala

Playing the Scalco, Ken Albala

Research in the Kitchen, Ken Albala

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The Artisanal Food Movement and How the Vaues of Fresh, Local and Sustainable are Co-opted by the Food Industry, Ken Albala

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The Dynamics of Stockton’s Ethnic Grocery Stores in a Perfectly Diverse City, Ken Albala

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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

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Chair: Agrarian Virtues in Troubled Times: Food and Wine Production during War and Depression, 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

Making and Knowing Reconstruction Workshop, Ken Albala

Perspectives on Agriculture, Food and Water, Ken Albala

Sex, Power and Food in the Renaissance, Ken Albala

The Evolution of Cookbooks in the Digital Age, Ken Albala

Early Modern Food: Desire, Theory, and Innovation, Ken Albala and Molly Taylor-Poleskey

The Guestbooks of Mr. and Mrs. Richard A. Bolt: A Research Note on Transnational Networks, Gregory Rohlf

Submissions from 2014

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A History of Ideas about Fermentation and Digestion, Ken Albala

An Unnatural History of Natural Food: The Social Construction of Dietary Paradigms through Mistrust of Technology, Ken Albala

Bacterial Fermentation, Ken Albala

EU on a Plate, Ken Albala

Fasting, Ken Albala

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Hands to Head Megaroundtable: Doing Food Work to Teach Food Studies, Ken Albala

History of Baltic Cuisine, Ken Albala

Hunger, Ken Albala

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Japanese Food in The Western Imagination, Ken Albala

Marketing European Food and the Image of Authenticity, Ken Albala

Run of the Mill, Ken Albala

Stockton’s Ethnic Communities and the Early Community Cookbooks, Ken Albala

Stockton’s Ethnic Communities and the Early Community Cookbooks, Ken Albala

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Stockton’s Ethnic Communities and the Early Community Cookbooks, Ken Albala

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The Impact of the Reformation on Cuisine and Food Cultures in the Low Countries, Ken Albala

Why Are We All Talking About Food, Ken Albala

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Panel: Literary Bites: Tasting the Past, from Shakespeare to Fitzgerald, Ken Albala, Tori Avey, and Bruce Kraig

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Panel: There Will Be Beer: The Rebirth of the Beer Cocktail, Ken Albala, Jacob Grier, David Solmonson, and Lesley Jacobs Solmonson

Mapping Old Towns in Kham using GIS, Gregory Rohlf

Submissions from 2013

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The Italian Renaissance Dinner Party Sessions I, Katherine McIver Albala, Alison Smith, and Ken Albala

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The Italian Renaissance Dinner Party Sessions II, Katherine McIver Albala, Alison Smith, and Ken Albala

17th Century Cuisine, Ken Albala

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A Cuisine without a Community: The Strange Case of Sephardic Cuisine in the US, Ken Albala

Adventures in Cooking from the Past, Ken Albala

Bacterial Fermentation, Ken Albala

Cookbooks as Communication: The Cuisinère Canadienne, Ken Albala

Culinary Lessons from the Past, Ken Albala

Culinary Lessons from the Past, Ken Albala

High Tech Versus Low Tech, Ken Albala

Is Food Art?, Ken Albala

Italianità in America, Ken Albala

Italianità in America, Ken Albala

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Italianità in America: A history of the cultural politics and social construction of authentic Italian cuisine in the U.S., Ken Albala

Pasta Making Workshop, Ken Albala

Studying Food: Integrating the Mind and the Senses, Ken Albala

Taste of History, Ken Albala

The Impact of Christian Food Prohibitions on the Evolution of Cuisine from the Late Middle Ages to the Early Modern Period, Ken Albala

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The Vessel and Its Contents, Ken Albala

Tools of the Trade: Experiential Studies for the Food Industry, Ken Albala

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Toward a Historical Dialectic of Culinary Styles, Ken Albala

Weaning Yourself from Wikipedia, Ken Albala

Writing about Food, Ken Albala

Continuity and Change in Tibetan Urban Forms in Kham, Gregory Rohlf

Submissions from 2012

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Chew, 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

Reviving Lost Food Preservation Techniques, Ken Albala

Salami Making Workshops, Ken Albala

The Challenges of Authenticity in Historic Cooking, Ken Albala

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The Renaissance of Food in Global Perspective, Ken Albala

The Socio-Historical Construction of Taste, Ken Albala

What Did Food Taste Like 500 Years Ago?, Ken Albala

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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

The Urban Morphology of Tibetan Towns in Historical and Comparative Perspective, Gregory Rohlf

Submissions from 2011

Beans, Ken Albala

Culinary Archaeology: Reconstructing Sixteenth Century Techniques, Ken Albala

In toto corde vestro in ieiunio et in fletu et in planctu: The role of public humiliation and fasting in 16th and 17th century disaster, Ken Albala

Lessons from the Past: Growing Food, Cooking Food, Sharing Food, Ken Albala

Local and Scratch – Pasta Making Workshop, Ken Albala

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Panel on Online Teaching of Food Studies, Ken Albala

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Shakespeare’s Culinary Aesthetic, Ken Albala

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The Demise of Home Cooking, Ken Albala

The Mediterranean Diet, Historical Perspectives from Nutritional Science, Ken Albala

The Roots of Latin American Food, Ken Albala

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Why Don’t We Cook Anymore?, Ken Albala

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Cuisine and Architecture, Ken Albala and Lisa Cooperman

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

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Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery, Ken Albala

Beams and Bones, Ken Albala