| Page |
Table of Contents |
| 1 |
Craftsmanship and the Material Culture of Japanese Food Barbara Adachi |
| 20 |
The Place of Spain in European Nutritional Theory of the 16th Century Ken Albala |
| 27 |
What is the Flavor of Human Flesh? Gary Allen |
| 39 |
Bread, Meat and Rice: Exploring Cultural Elements of Food Protests and Riots Amy Bentley |
| 47 |
Turkish Culinary Culture: The Ottoman Influence Terrie Chrones |
| 56 |
Fur Traders' Fare Dorothy Duncan |
| 63 |
Oregon Hazelnuts and Caneberries Lesly Egan |
| 82 |
Muslim Food- and Health-Related Behaviors: Pregnancy and Postnatal Periods.
Louis Grivetti |
| 90 |
Sound Nutrition in the Midst of Poverty. The Otom‰ Revisited
Louis Grivetti |
| 99 |
Classic American Foods: A Cultural -Historical Retrospective Louis Grivetti |
| 116 |
To Herb or Not to Herb? A Guide to Over-the-Counter Herbals and Botanicals. Hagan DW, Jablonski TJ, Dodge M, Bolli A, Harris J, Fieland D, Grossman L, McManimie J, Schroeder K, Pade A, McMullan J, Bennett C, Puri R. |
| 117 |
The Abuela Project: A Community-Based Food Safety Intervention Virginia "Val" Hillers [read by Carolyn Raab] |
| 121 |
The Bachelor Dinner Joanne Hollows |
| 131 |
Dates: The Holy Fruit of Arabia Hanan Jambi |
| 136 |
A World Of Inauthentic Cuisine Rachel Laudan |
| 146 |
Cooking Up Change: Transforming diets in a Rural Thai Village Geraldine Moreno-Black |
| 166 |
Chinese Food Habits in the United States- Wok's Cooking Jacqueline Newman |
| 177 |
Tapioca and Tapioca Flour: Consumption and Potential Lorraine L. Niba and Fatimah L. C. Jackson |
| 183 |
Tacos, Enchildadas and Refried Beans: The Invention of Mexican-American Food Andrew Smith |
| 204 |
Social Change and Foodways Jeffery Sobal |
| 215 |
Hazelnuts and Heritage Donna Stone |
| 222 |
You Eat What Your Are? Social Identity and Food Among American College Students Christine Thompson and David Newman |
| 235 |
Changing Appalachian Foodways: Perceived Changes and Rationale for Food Habits of Appalachia Ohioans Deanna Tribe and Cynthia Oliveri |
| 244 |
They Liked Salmon, But Wanted Bread: Pacific Northwest Cooking 1843-1900 Jacqueline Williams |
| 254 |
Sourdoughs From Antiquity to Today and Tomorrow Ed Wood |
| 259 |
Symposium Program |
| 262 |
Supporters, Contributors, Committee, Volunteers |
| 263 |
Quilters and Art and Calligraphy |