Panel 13 — Flavours of Antiquity and Beyond
P. nigrum and its cousins were predominant spices in ancient Rome, appearing regularly in the Apician recipe collection as well as in literature, where it was often condemned as superfluous…
Panel 14 — Literary Spices
Literature gives subtle freedom to express cultural values. These papers explore the use of highly spiced gingerbread to communicate notions of unbridled sexuality, while spices in diasporic Indian fiction problematize…
Panel 15 — Herbs (and Other) Biographies
A single herb can trigger a modest culinary revolution: Myrtle Allen’s quest for tarragon for a simple roast chicken helped usher in a new style of Irish cooking. On a…
Panel 16 — Spice Biographies
Focusing on a single plant (Cinnamomum zeylanicum and yuzu), these papers explore the history and cultivation of these single species in their places of origin.
Panel 17 — Perceptions of Heat
How do we perceive heat and flavour intensity? Does our ability to perceive flavours change over time? Depend on the culture in which we live? Are our perceptions manipulated by…
Panel 1 – Hunger & Memory
War, poor governmental planning, and the shock of Covid-19 have all created food shortages and hunger amongst wide swaths of humanity. This panel explores imagination, a mental act of creating…
Panel 2 – Identities
Food can be a marker of national, regional or local identity, and can also maintain strong ties to home for diasporic populations. These papers investigate different ways in which food…
Panel 3 – Science & Technology
Whether in traditional technologies, such as home-based food preservation, laboratory efforts to create plant-based alternatives to animal foods, or theories in the fields of of psychology and neuroscience dealing with…
Panel 4 – Pedagogy
Teaching about food is hot. Whether on a vocation level in helping students to imagine their relationship to food, providing a template for the experienced chef to first create dishes…
Panel 5 – Innovating on Tradition
Gastronomy is constantly evolving, and the speed of change has been magnified in our globalizing world. This panel explores how traditional and iconic dishes in Indian, Singaporean, and Persian culinary…
Panel 6 – Food as Politics
Diplomatic gastronomic gifts (whether consumed literally or only with the imagination), productive exchanges between French and Russian chefs based on the political Franco-Russian Alliance of the turn of the twentieth…
Panel 7 – Gastrocriticism
Literature is replete with culinary references and descriptions, some of quotidian life, others of questionable, or at least unusual, connections to reality. All of these culinary images contain underlying messages…
