Shannon Adams-Hartung

Soul power WIN ’23

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


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

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 new

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 new

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


Marmite versus Vegemite (James Franklin and George Dunea)
Lentils WIN ’23
Further observations on the centenary of Vegemite
(Morris Odell) new