Human civilisations depend on seeds, so do plants and animals. Seeds shows how we are preserving our ecological heritage. The Proceedings of the Oxford Symposium on Food have been awarded a Gourmand Award for excellence – 2020. The award is for excellence across the series, and congratulations are due to the editor, Mark McWilliams, and all the contributors. The Proceedings are published annually, and are a collection of papers from the previous years OxfordSymposium on Food. They are a mark of excellence in the food history world.
Foreword Mark McWilliams 9 Plenary Papers Svalbard Global Seed Bank: Noah’s Ark for Seeds in the Arctic Åsmund Asdal 11 Saving the Future – Conservation in Action: The Millennium Seed Bank of the Royal Botanic Gardens, Kew Elinor Breman 26 Muriel Howorth and the Atomic Gardening Society: Writing Food Futures Molly MacVeagh 36 Symposium Papers Reclaiming Diversity of Taste Isaura Andaluz 57 Eating Life: Seed, Germ, and Dietary Philosophy in the German Lebensreform Movement Volker Bach 78 The Naked Barley Thorebyg (Hordeum vulgare) in Traditional Farmhouse Ale Brewing in Norway Hans Olav Bråtå 89 Seeds in the Story of the Garden of Eden and the Myth of the Mediterranean Diet Adrian Bregazzi 99 A Matter of Life and Death — From Grano dei Morti and Cuccìa to Pastiera: The Symbolism of Wheat Berries in Southern Italian Cookery And Its Ancient Greek (and Indo-European?) Origins Anthony F. Buccini 110 Seeds 6 Turning Native: The Sesame Seed and ‘Japaneseness’ Voltaire Cang 121 "How Coffee Killed A Town: The Rise and Fall of Coffee in Lipa, Batangas in the Nineteenth Century Bel Castro 131 From Peasant Food to Posh Ingredient: A History of Buckwheat in Brittany Mary Margaret Chappell 141 What Is a ‘Good’ Seed? Renata Christen 148 Seeding the Future - Curry, Sausages, and Tea in Hong Kong and Macau Mukta Das 158 Preparing Seeds for Palatability: Chicken Guts and Chefs’ Tools Len Fisher 169 Fenugreek: Seed of a Forgotten History of North Africa Anny Gaul 178 A Land of Wheat: In Search of the Lost Grain of Israel / Palestine B.Z. Goldberg and Ronit Vered 188 The Long and Simple History of the Dibble and Its Cousins Peter Hertzmann 198 “The answers to our ancestors’ prayers;” Seeding a Movement for Health and Culture Elizabeth Hoover and Sean Sherman 212 I Pomodori Puri: Fruits of Empowerment in Deledda’s The Church of Solitude Eilis Kierans 223 The Seed of Hope: Acorns from Famine Food to Delicacy in European History Andrea Maraschi 232 Sacralized Grains: A Study of the Popular Diffusion of Maize Culinary Preparations Based on its Ritualistic Use in the Americas Sandra Melchior, Marcella Sulis, and Carolina Sulis 243 Seeds 7 Bittersweet Coffee and The Seeds of Hope: European Immigrants’ Memories of Vegetable Gardens in Early Twentieth-Century São Paulo, Brazil Sandra Mian 253 Illegal seeds – Nowadays Taste Doesn´t Matter Katharina Mojescik 260 Growing and Eating God: Tracking the Mental Image of Wheat in Traditional Romanian Communities Raluca Parfentie 272 American Approaches to Removing Seeds from Fruit Jeffrey Rubel 291 Chocolate and Vanilla: Seeds of Taste Kathryn E. Sampeck 300 Seed Work and the Revival of a Famed Culinary Crop System David Shields 308 Traditional Crops: The Case of Bambara Groundnut Hanna Simonsen 318 Zoochory Ray Sokolov 327 Revisiting the Acorn Eaters: the case of the Arkadians in Greek antiquity Corey Straub 337 Amaranth: Food of the Gods, or Seed of the Devil David C. Sutton 346 The English Quest for Novelty: Kitchen Garden Seeds from Abroad from the Sixteenth to the Early Eighteenth Centuries Malcolm Thick 359 Seed-Time: Sex and Sustainable Dining at the Fin de Siècle Kate Hudson 371 Seeds 8 “Throw away your gogo seed”: The Centrality of Traditional Seed in KwaZulu-Natal, South Africa Jaci van Niekerk and Rachel Wynberg 379 Mustard in the Talmudic Literature Susan Weingarten 388 Karakilçik Buğdayi and Its Promises for a Better Food World Zafar Yenal 398"