Posts

Reflecting on The Potential of Food History

Guest Post: The Role of Experience and Emotion in Food History

Fermentation as Agitation

Continuing Discussions Around Accessibility

Eating in the DDR/ Behind the Berlin Wall

Paul Provencher: coureur des bois québécois and the making of a survival guidebook

Guest Post: A History of University Dining Services: McGill's Ptomaine Palace, 1957-1970

Food History Pedagogy Part II: Leading Discussions

Special Series: Food History Pedagogy: Preparing Presentations (Part 1)

5 Year Anniversary

CuiZine's 9.1, Food, Feminism, and Fermentation

New Series: Works in Progress

How to Contact Potential Supervisors