Portable Food
Proceedings of the Oxford Symposium on Food and Cookery 2022
Edited by
Mark McWilliams [+–]
Mark McWilliams, Professor of English at the United States Naval Academy, has served as Editor of the Oxford Symposium on Food and Cookery since 2011.
Promising explorations of the foods we encounter travelling, Portable Foods was selected as the topic for 2022, the year in which symposiasts could after a two year hiatus gather for discussion and enjoyment at the 2022 Oxford Symposium on Food and Cookery.
Fascinated by the meals possible on rolling trains and zooming jets, the symposium included analyses of the history and culture of dining in mobile spaces. Containing papers on diverse topics, including a study of luxury and historical imperialism, then moving to the food served on twentieth-century Dutch airplanes, and the issues of safe guarding with gender differences in twenty-first-century Indian train compartments, the studies encompassed all kinds of travel foods, both of exploration and nomadic life, from pemmican and penguin meat to achar and qurut.
Table of Contents
Foreword
Mark McWilliams, Professor of English at the United States Naval Academy, has served as Editor of the Oxford Symposium on Food and Cookery since 2011.
Chapter 1
University of the Pacific
Ken Albala is Tully Knoles Endowed Professor at the University of the Pacific in Stockton,
California. He has published 27 books and won the 2023 Outstanding Faculty Award at the
university.
California. He has published 27 books and won the 2023 Outstanding Faculty Award at the
university.
Chapter 2
Tamar Babuadze
Chapter 3
Harvard University
Janet Beizer is Professor of Romance Languages and Literatures at Harvard University,
and specializes in literature, cultural studies, and food studies. Her forthcoming book is
The Harlequin Eaters: From Food Scraps to Modernism in Nineteenth Century France.
and specializes in literature, cultural studies, and food studies. Her forthcoming book is
The Harlequin Eaters: From Food Scraps to Modernism in Nineteenth Century France.
Chapter 4
Chapter 5
Johnson County Community College
Andrea Broomfield chairs the Department of English at Johnson County Community College in Overland Park, Kansas. Her most recent books are Kansas City: A Food Biography and Iconic Restaurants of Kansas City.
Chapter 6
Anthony F. Buccini (PhD Cornell University) is an historical linguist and dialectologist who
formerly taught at the University of Chicago in the Departments of Germanic Languages and Literatures and Linguistics. As a food historian, his research focusses on the Mediterranean and Atlantic World. He is a two-time winner of the Sophie Coe Prize in Food History.
formerly taught at the University of Chicago in the Departments of Germanic Languages and Literatures and Linguistics. As a food historian, his research focusses on the Mediterranean and Atlantic World. He is a two-time winner of the Sophie Coe Prize in Food History.
Chapter 7
Chapter 8
Voltaire Cang is an academic researcher based in Tokyo. He researches and writes about
Japan’s ‘intangible’ heritage, including food and other cultural practices and tradition.
Japan’s ‘intangible’ heritage, including food and other cultural practices and tradition.
Chapter 9
Nattha Chuenwattana,Chonlatorn Wongrussame
Chapter 10
Chapter 11
Kashyapi Ghosh,V. Vamshi Krishna Reddy
Chapter 12
Chapter 13
Peter Hertzmann
Chapter 14
Michael Johnson
Chapter 15
Piril Kadirgan
Chapter 16
Laura Kitchings is a member of the National Coalition of Independent Scholars, an elected
member of the American Antiquarian Society, and holds a Master of Liberal Arts in Gastronomy from Boston University. She has worked for a variety of cultural heritage organizations.
member of the American Antiquarian Society, and holds a Master of Liberal Arts in Gastronomy from Boston University. She has worked for a variety of cultural heritage organizations.
Chapter 17
Charlotte Kleyn,Aimee Plukker
Chapter 18
Chapter 19
Joshua Lovinger
Chapter 20
Priya Mani, a designer and cultural researcher based in Copenhagen working to create
gastronomical experiences, is particularly interested in the social interactions of making,
presenting, and consuming food.
gastronomical experiences, is particularly interested in the social interactions of making,
presenting, and consuming food.
Chapter 21
University of California, Davis
Nader Mehravari is a Research Associate at the College of Agriculture and Environmental
Sciences, University of California, Davis. His work explores the history, principles, and practices of ancient and contemporary Persian cookery and associated foodways.
Sciences, University of California, Davis. His work explores the history, principles, and practices of ancient and contemporary Persian cookery and associated foodways.
Chapter 22
Shirin Mehrotra
Chapter 23
Johanna Mendelson Forman
Chapter 24
Chapter 25
Chapter 26
Chapter 27
Chapter 28
Ayari G. Pasquier Merino,M. Fernanda Estrada Gonzalez
Chapter 29
Simi Rezai-Ghassemi is a cookery teacher, writer, food researcher, organic gardener, and Iran food tour guide. She was born in the Azerbaijan region of Iran. Simi is a self-taught cook, coming to gardening and cooking later in life. When her friend’s children were diagnosed with coeliac disease and couldn’t eat dairy either, Simi shared a few Iranian recipes, the start of Simi’s Kitchen in Bath. Somerset. She is a specialist in the food of the Silk Route and allergen-free cooking. She is a regular at the Oxford Symposium on Food. Simi travels regularly to Iran to visit family, research recipes and ingredients which she hares in her classes and writing. Simi’s Kitchen has been featured in The Guardian, The Foodie Bugle, Kinfolk and Bath Life magazines.
Chapter 30
Salma Serry, a graduate student in History at University of Toronto with a Food Studies degree from Boston University, is a food history researcher, filmmaker, and founding curator of @sufra_archive, a library dedicated to the modern food history of Southwest Asia and North Africa.
Chapter 31
C. Thomas Shay
Chapter 32
Chapter 33
Sevgi Mutlu Sirakova
Chapter 34
Chapter 35
Chapter 36
Jaime Iram Vargas Barrientos
