| Craftsmanship and the Material Culture of Japanese Food Barbara Adachi |
| The Place of Spain in European Nutritional Theory of the 16th Century Ken Albala |
| What is the Flavor of Human Flesh? Gary Allen |
| Bread, Meat and Rice: Exploring Cultural Elements of Food Protests and Riots Amy Bentley |
| Turkish Culinary Culture: The Ottoman Influence Terrie Chrones |
| Fur Traders' Fare Dorothy Duncan |
| Oregon Hazelnuts and Caneberries Lesly Egan |
| Muslim Food- and Health-Related Behaviors: Pregnancy and Postnatal Periods. Louis Grivetti |
| Sound Nutrition in the Midst of Poverty. The Otomâ Revisited Louis Grivetti |
| Classic American Foods: A Cultural -Historical Retrospective Louis Grivetti |
| 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. |
| The Abuela Project: A Community-Based Food Safety Intervention Virginia "Val" Hillars [read by Carolyn Raab] |
| The Bachelor Dinner Joanne Hollows |
| Dates: The Holy Fruit of Arabia Hanan Jambi |
| A World Of Inauthentic Cuisine Rachel Laudan |
| Cooking Up Change: Transforming diets in a Rural Thai Village Geraldine Moreno-Black |
| Chinese Food Habits in the United States- Wok's Cooking Jacqueline Newman |
| Tapioca and Tapioca Flour: Consumption and Potential Lorraine L. Niba and Fatimah L. C. Jackson |
| Tacos, Enchildadas and Refried Beans: The Invention of Mexican-American Food Andrew Smith |
| Social Change and Foodways Jeffery Sobal |
| Hazelnuts and Heritage Donna Stone |
| You Eat What Your Are? Social Identity and Food Among American College |
| Students Christine Thompson and David Newman |
| Changing Appalachian Foodways: Perceived Changes and Rationale for Food Habits of Appalachia Ohioans Deanna Tribe and Cynthia Oliveri |
| They Liked Salmon, But Wanted Bread: Pacific Northwest Cooking 1843-1900 Jacqueline Williams |
| Sourdoughs From Antiquity to Today and Tomorrow Ed Wood |
