Shannon Adams-Hartung
Soul power
Lee Andrews
Drunk in love: bodies and consumption in Samson and Delilah
Isabel Azevedo
Life at the table
Fasting: for body and spirit
Sarah Bahr
A culpable culture: underlying factors in obesity among Hispanic women
Janelle Baker
The fern that makes you fat: access to traditional foods in the Canadian oil sands
Sayantu Basu
Food colors: a history of food in art and literature
Merve Berber
The story of chocolate
Ana Paula Bottle León
The modern drought
Rachel Conrad Bracken
“It’s vinegar saved her”: folk medicine, food, and the flu in A Time of Angels
Agata Izabela Brewer
Mushrooms
Margit Burmeister
Our recipes reflect our genetic makeup
Anna Byrd
Shadow self
Samuele Cannas
Unlocking the secrets of longevity: the potential of Cannonau
Kelly Chen
Medicinal and historical value of Chinese food therapy
Danielle Dalechek
The pains and pleasures of spicy food
Lynn Dattler
Eating and drinking during the Renaissance
Vincent P. de Luise
Does an apple a day keep the doctor away?
George Dunea
Egg rhapsody
Garlic in medicine and at dinner
Beans: An indelicate subject of conversation
Asparagus in history and medicine
Spinach: The great myth
The tomato in medicine and the Bloody Mary
Lentils
Beets
Eating cheese as medicine SUM ’23
The history of apples is the history of mankind SUM ’23
Pica: Eating starch and clay SUM ’23
Poison at the dinner table SUM ’23
Vegetarians, vegans, and compassionate eating SUM ’23
Milk in medicine SUM ’23
Cabbage, kraut, and sauerkraut new
Wilson F. Engel, III
The feast of health: the Christian legacy of Hygeia
Two feasts of celebration: Hieronymous Bosch’s The Garden of Earthly Delights and Judy Chicago’s The Dinner Party
Howard Fischer
The Grand Army and horsemeat
James L. Franklin
Entomophagy: History, global food shortage, and climate change
F. Gonzalez-Crussi
Fire eaters
Gluttony: rise, fall, and resurgence of a capital sin
Katrina Genuis
Food of the body
Kerthi Gondy
Food as medicine
Wendy J. Gu
Rice and reason
Cristina Hanganu-Bresch
Clean eating and orthorexia as technologies of the self
Remco Havermans
Eating with my daughter and her cancer
Josie Hulme
In the beginning: the Bible’s solution to obesity
John David Ike and Ruth M. Parker
Hospital as host: a lesson from the Renaissance
Putzer J. Hung
Pellagra: a medical whodunit
Sylvia Karasu
The madness of hunger
Sarah Kearns
Half-digested clues
Meera Ladwa
“Our daily bread” – the scourge of pellagra
Catherine Lanser
Familial food
Joy Liu
“I was hungry, and you gave me something to eat”: the complicated history of American food aid
Kevin R. Loughlin
The Irish famine: catastrophe, diaspora, and redemption
The arrival of the black horse
Alexandra Mignucci
The anorexia of aging SPR ’23
Oliver William Morris
Are we gorging on autonomy?
Jennifer Musgrave
The tuber that changed the world: a brief history of the potato
Jessica A. Ness
Not just a fad diet
Sylvia A. Pamboukian
Delicious death in Agatha Christie
Sue Reeves
The art of playing with food
Elizabeth Ruda
“Panama disease”: A pandemic…for bananas
Alice Ryrie
The health food crusade and the super-food saint: exploring the discourse of healthy eating
Shehryar R. Sheikh
Hearkening back to Hippocrates: rediscovering “food as medicine” in the age of quinoa and kale
Carol Sherman
Mustard: History of the yellow seed
The ancient history of beer SPR ’23
Michael Shulman
Starvation as metaphor
Mariel Tishma
A bad taste in the mouth: over fifty years of doubt about MSG
Carley Trentman
Nutritional disruption in the Marshall Islands
John Turner
The tempestuous reign of King Sugar: superfood to health hazard
Princewill Udom
Fufu and the body
Mildred Wilson
Lord Byron and his strange relationship with food
Kelley Yuan
The elimination game
Margad Zorigt
Beyond eating yogurt
Vignettes
Marmite versus Vegemite (James Franklin and George Dunea)
Further observations on the centenary of Vegemite (Morris Odell)