Foreword
Mark McWilliams
PLENARY PAPERS
Fava Beans and Béchamel: Translating Egyptian Food as Modern Cuisine
Anny Gaul
Secrets of the Great Chefs: Decrypting Untrustworthy Communications from the Kitchens of Carême, Escoffier and Guérard
Ray Sokolov
SYMPOSIUM PAPERS
The Evolution of Cookbooks in the Digital Age
Ken Albala and Christine Larson
‘Anything is possible!’: MasterChef, World-Wide Illusion
Robert Appelbaum
Tatattoouille on the Menu: Tats in the Kitchen, a Side of Ink, and Food as Communication
Paula Arvela
Totalitarian Tastes: The Political Semantics of Food in Twentieth-Century Germany
Volker Bach
Communicating Frenchness: Escoffier and the Export of Terroir
Janet Beizer
Nobody Said to Cook: The Chinese Food of Emily Hahn and Time-Life Books
Lucey Bowen
Tablecloth and River: Dramatizing Historical Land Claims in Tomson Highway’s Ernestine Shuswap Gets Her Trout
Shelley Boyd
Communicating Jewish Identity Through Taste: Jewish Flavor Principles as Culinary “Midrash”
Jonathan Brumberg-Kraus
Communication, Culture, Cookery: Culinary Grammar and the Typology of Cuisine
Anthony F. Buccini
‘That Was Good’: Eating, Drinking, and the Etiquette of Slurping in Japan
Voltaire Cang
Lessons from Generations Past: Timely and Timeless Communication Strategies of Some Canadian Cooks of Note
Nathalie Cooke
Common Senses: Sound and Touch in London Food Shopping
Anastasia Edwards
Children’s Culinary Culture: Why It Matters
Elizabeth Fakazis
When Menus Talk: The Bernard Fread Menu Collection
Rebecca Federman
By Any Other Name
Priscilla Parkhurst Ferguson
The Past on a Plate: Images of Ancient Feasts on Italian Renaissance Maiolica
Allison Fisher
Dinner Isn't Served!: The Use of Historic Cookery as a Method of Interacting with Visitors to Hampton Court Palace.
Richard Fitch
Framework for a New Culinary-Arts Curriculum
Peter Hertzmann
Deep-frying the nation: Communicating about Scottish Food and Nutrition
Christine Knight
Messages of Subversion: Communicating Czech Nationalism through Culinary History
Michael Krondl
Dragon on a Platter: The Art of Naming Chinese Dishes
Kian Lam Kho
Communicating Superfoods: A Case Study of Maca Packaging
Jessica Loyer
A French Culinary Figure in the Anglosphere: Translating Édouard de Pomiane for English Books and Television
Katherine Magruder
The Language of Food Gifts in an Eighteenth Century Dining Club
India Aurora Mandelkern
Hot, Sour, Salty…Write: Saveur Magazine, Thai Food Culture, and the Communicative Potential of Food & Travel Journalism
Robert McKeown
Food Fight: Survival and Ideology in Cookbooks from the Spanish Civil War
Maria Paz Moreno
On Food and Fascism: Plating up Oral Histories
Karima Moyer-Nocchi
The Author, the Reader, the Text: Literary Communication of a 1611 Spanish Cookbook
Carolyn A. Nadeau
The Squander Bug: Propaganda and its Influence on Food Consumption in Wartime Australia
Diana Noyce
I Am What I Don’t Eat: Food and Eating as a Form of Communicating Distinction in the Jewish Literature of the Second Temple Period
Harriet Publicover
“What it says on the tin”: The Food Label as an Evolving Form of Communication
Brigit Ramsingh
Looking Good: Picturing Food in Early Books and Prints
Marcia Reed
Whitebait or Blanchailles? Cuisine and Chaos in Britain, 1865-1914
Laura Shapiro
The Rhetoric of Salmon: The War of Words, Images and Metaphors in the Battle of Wild-caught vs. Farmed Salmon
Richard Warren Shepro
The Comté Aroma Wheel: History of an Invention, Ethnography of a Practice. A Look at the Early Years
Christy Shields-Argelès
‘What if I smell your peanuts and die?’ Communicating Fact and Fiction about Peanut Allergy
Matthew Smith
Communicating Gourmet Values in Japanese Popular Media
Nancy Stalker
Crossing the Kosher Food Barrier: Outside Influences on Talmudic Food
Susan Weingarten
