Foreword
Mark McWilliams
Plenary Papers
Summing Up
Janet Beizer
‘My Dead Miss Eddington’: Reader Letters and Early Twentieth Century Food Media
Emily Martin. (5000 words – winner of Young Scholar Award)
Symposium Papers
Imaginary Diets, Edible Masculinities: Pirate Food in History and Fiction
Volker Bach
Chaat: Why India’s Beloved Snack Is also a Feat of the Imagination
Vidya Balachander
Eat, Lose, Imagine
Janet Beizer
‘Imagine an animal enclosure’: Surprise Dishes in German Medieval Cuisine, an Homage to the Medieval Chef
Astrid Böhm, Julia Eibinger, and Helmut W. Klug
Delicacies Real and Imagined: Food and Drink as a Diplomatic Gift
Paul Brummell
Greek támisos and Provençal toma: Etymological Evidence for Ancient Celtic Cheesemaking
Anthony F. Buccini
The Infidels’ Drink: Coffee Encounters and Transformations in Early Modern Malta. 5000 words
Noel Buttigieg
Edibly Ever After: The Foods of Seventeenth-Century French Fairy Tales
Mary Margaret Chappell
Imaginative Comparisons
Rareș-Augustin Crăiuț
Waterloo Porridge and Plentiful Yorkshire Teas: Food and the Creation of Northern English Identities in Mid-Nineteenth-Century Novels
Gill Estabrook
Imaginary Feasts: Virtual Meals in a Second World War Prison Camp and in COVID
Suzanne Evans
Celebrating the Franco-Russian Alliance: French Chefs as Purveyors of Influence and Creators of Culinary Imagination 4000 words
Caroline Favre
Imagination and Food in the Black Diaspora
Rebecca Fils-Aimé
Food and Foodways in Science Fiction
Len Fisher and Anders Sandberg
Saving Food in Bulgaria: Imagining Hopeful Futures through Quiet Food Sovereignty
Lindsey Foltz
A Conceit of Coney: Philip Harben and Britain’s First Television Food History Programme
Kevin Geddes
Feast for the Soul: Food Imaginaries in a South Indian Performance
Sudha Gopalakrishnan
Sicilian Cheese: A Firm Foundation for Fantasy in the Old Comedy of Ancient Athens
Christopher Grocock
The Curious Case of Nala’s Mirror on Cooking: Innovation in Medieval Indian Cookbook Writing
Andrea Gutiérrez
Stories Full of Recipes, Recipes Full of Stories
Adrienne Harrington
Materializing the Culinary Dreamscape: Maps, Guidebooks, and the Role of Terroir in (Re)Constructing the Myth of the French Gastronomic Utopia
Jenny L. Herman
Cognito ergo sum meditate: I Think, Therefore I Imagine!
Peter Hertzmann
Reconsidering the Culinary Imagination
Jennifer L. Holm
Caste: The Main Character of Indian Food
Ragini Kashyap
Food, the Imagination, and Social Resistance in Sandra Cisneros’s Woman Hollering Creek
Méliné Kasparian-Le Fèvre
Food and the Irish Short Story Imagination
Anke Klitzing
The Big Cheese: Cheese and the American Imagination
Bruce Kraig
Steak or Salad? Food, Gender, and the Victorian Imagination
Michael Krondl
Imagination and Food (and Drink) in the Novels of Iris Murdoch
Paul Levy
The Hen that Laid a Tofu Egg
Priya Mani
Singapore’s Rising Hawkers: Food, Heritage, Imagination, and Entrepreneurship
Keri Matwick
Persian Tahdig: A Canvas for Culinary Imagination, Imagery, and Artistry
Nader Mehravari
‘Broiling is the poetry of cooking’: The Imaginative Symbolism of Gridirons and Broiling in Nineteenth-Century British Food Writing
Lindsay Middleton
The Spiritual in the Sensual, the Sensual in the Virtual: Modern-Day Spirituality through a Community-Supported Farm
Caitlin B. Morgan
The Cookbook Whisperer: How Maria Guarnaschelli’s Powers of Imagination Redefined Recipes
James Oseland
New York’s Artisanal Oyster Farmers: Creating the Wild(ish) Oyster
Charity Robey
The Birth of a Legend: Mole de Guajolote and Mestizo Identity in the Imaginary of Post-Revolutionary Mexico
Ana Karen Ruiz de la Peña
Food Reimagined: Diasporic Identity and Authenticity
Shayma Owaise Saadat
‘Bileti’ to ‘Desi’: Global Foodways and the Re-Imagining of Bengali ‘Modern’ Cuisine in Late Colonial Bengal
Samapan Saha
‘Coming from a Place of Impossibility’: Imagining a World without Taste
Anna Seecharan
Have It Your Way: Elizabeth David and the Problem of Norman Douglas
Laura Shapiro
Making the Ordinary Exotic: The Role of Literary Imagination in the Rise of Gastronomic Tourism in Early Twentieth-Century France
Richard Warren Shepro
Food Looks like a Lady: Designing Gastronomy through Ritualized Seduction
Max Shrem
Incredible Edibles: American History in Chocolate, Cheddar, and Confectionary Forms
Nancy Siegel
Reading the Cookbooks of Communist Romania: An Intimate Defence
Adriana Sohodoleanu
Stirring Up Historical Imagination: Promoting the Teaching of History through Food-Based Pedagogy
Nicholas Tošaj
Food in Sabbath Table Hymns: A Taste of the World to Come
Susan Weingarten
Teaching Cookery Gets Personal: Harnessing Imagination to Feed the Will to Learn
Nikki Werner
A Short History of Science Fiction and Fantasy Tie-In Cookbooks
Shana Worthen
Contributors
