Is bigger better? You bet! This panel highlights the politics and meaning-making behind early American foods that were designed to prove the abundance of the fledgling new nation, from the…

The printing press economically brought literature to countless readers in the early modern world; newspapers brought cheap daily content into the public forum, while television broadcast programs into many thousands…

Prehistoric, early, and subaltern foods typically lack documentation, challenging scholars to find creative and alternative ways of understanding and reconstructing these foods and their origins. This panel demonstrates different methodologies…

The apogee of French gastronomy in the nineteenth through early twentieth centuries brought forth a cascade of culinary literature, maps promoting gastronomic tourism, and, eventually, the Michelin guide. This panel…

As foods move from their places of origin to shores near and far, cuisines inevitably change with these new influences. These papers explore how the imagination has incorporated New and…

The medieval world had no lack of lands of Cockaigne, utopian realms where food was plentiful, luscious, and readily available. This panel describes three medieval approaches to idealized consumption, whether…