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…