“Spaghetti and Meatballs: Reflections on a Misunderstood Dish” 2021. The Chicago Foodcultura Clarion, pp. 4-5. [pdf]

“Culinary change, disruption, and death: Do traditional cuisines have a future?” 2020.  Proceedings of the Dublin Gastronomy Symposium. Dublin: Technical University of Dublin. (Amy Dahlstrom, second author) [pdf]

“Neapolitan Pastiera and the Religious Significance of Wheatberries” 2019. In: Seeds: Proceedings of the Oxford Symposium on Food and Cookery 2018, Mark McWilliams (ed.), pp. 79-88. Prospect Books. [pdf]

“A l’Américaine or à l’Armoricaine? A New World Dish in French Regional Cookery and Haute Cuisine.” Paper presented at the Dublin Gastronomy Symposium, May 2018. [pdf]

“Hopping John and Its Surprising Connection to Jambalaya: Celebrating Survival with Food and Dance.” NY Food Story: The Journal of the Culinary Historians of New York. 2018 Edition. https://www.nyfoodstory.com/articles/hopping-john-and-its-surprising-connection-to-jambalaya/

“Un Vrai Jambalaya – ‘A Real Mess.’ The Complex Western Mediterranean Origins of Louisiana’s Famous Dish” 2017. In: Offal: Rejected and Reclaimed Food: Proceedings of the Oxford Symposium on Food and Cookery 2016, Mark McWilliams (ed.), pp. 105-120. Prospect Books. [pdf]

“Greeks.” 2017. In: The Chicago Food Encyclopedia, Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen (eds.), pp. 127-130. Urbana: University of Illinois Press. [pdf]

“Italian Beef.” 2017. In: The Chicago Food Encyclopedia, Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen (eds.), pp. 141-142. Urbana: University of Illinois Press. [pdf]

“From Kongri to Diri ak Djondjon: Slavery, Creolization and Culinary Genesis in Saint-Domingue and Independent Haiti.” Paper presented at the Dublin Gastronomy Symposium, 31 May 2016. [pdf of pre-conference version]

“Defining ‘Cuisine’: Communication, Culinary Grammar and the Typology of Cuisine.” 2016. In: Food and Communication: Proceedings of the Oxford Symposium on Food and Cookery 2015. Mark McWilliams (ed.), pp. 105-121. Totnes: Prospect Books.  [pdf]

“The Merchants of Genoa and the Diffusion of Southern Italian Pasta Culture in Europe.” 2015. In: Food and Markets: Proceedings of the Oxford Symposium on Food and Cookery 2014. Mark McWilliams (ed.), pp. 54-64. Totnes: Prospect Books. [pdf]

“Italy.” 2015. In: Ethnic American Food Today: A Cultural Encyclopedia, Lucy Long (ed.), pp. 314-323. Lanham, MD: Rowman & Little. [pdf]

“Carnival.” 2015. In: The Oxford Companion to Sugar and Sweets. Darra Goldstein (ed.), pp. 114-116.  Oxford: Oxford University Press. [pdf]

“Holiday Sweets.” 2015. In: The Oxford Companion to Sugar and Sweets. Darra Goldstein (ed.), pp. 333-336. Oxford: Oxford University Press. [pdf]

Short entries on “Crescent” (pp. 197-198), “Perugina” (p. 524) and “Tutti frutti” (p. 749). 2015. In: The Oxford Companion to Sugar and Sweets. Darra Goldstein (ed.).  Oxford: Oxford University Press.

“Prejudice, Assimilation, and Profit: The Peculiar History of Italian Cookery in the United States.” Paper presented at the Food, Identity and Social Change conference, University of Copenhagen, 25-26 September 2014. Submitted to the conference volume Food, Identity and Social Change. Cynthia Chou & Suzanne Kerner (eds.) [submitted ms.]

“The Shape of Things to Come: Bottles, Glasses and Contrasting Beer Cultures in Belgium and the United States.” 2014. In: Food and Material Culture: Proceedings of the Oxford Symposium on Food and Cookery 2013. Mark McWilliams (ed.). pp. 80-89.  Totnes: Prospect Books. [pdf]

“Lasagna: A Layered History.” 2013. In: Stuffed and Wrapped Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Mark McWilliams (ed.), pp. 94-104. Totnes: Prospect Books. [pdf]

“Linguistics and Food Studies: Structural and Historical Connections.” 2012. In: Routledge International Handbook of Food Studies. Ken Albala (ed.), pp. 146-58. [pdf]

“Chi vuol godere la festa, digiuni la vigilia: On the Relationship between Fasting and Feasting.” 2012. In: Celebration: Proceedings of the Oxford Symposium on Food and Cookery, 2011. Mark McWilliams (ed.), 66-75. Totnes: Prospect Books. [pdf]

“Continuity in Culinary Aesthetics in the Western Mediterranean: Roman Garum and Liquamen in the Light of Local Survival of Fermented Fish Seasonings in Japan and the Western Mediterranean.” 2011. In: Cured, Fermented and Smoked Foods: Proceedings of the Oxford Symposium on Food and Cookery 2010. Helen Saberi (ed.), pp. 66-75. Totnes: Prospect Books. [pdf]

“The Anatolian Origins of the Words ‘Olive’ and ‘Oil’ and the Early History of Oleïculture.” 2010. In: Food and Language: Proceedings of the Oxford Symposium on Food and Cookery 2009. Richard Hosking (ed.), 52-61. Totnes: Prospect Books.  [pdf]

“The Bitter – and Flatulent – Aphrodisiac: Synchrony and Diachrony of the Culinary Use of Muscari Comosum in Greece and Italy.” 2009. In: Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008. Susan R. Friedland (ed.), pp. 46-55. Totnes: Prospect Books. [pdf]

“From Necessity to Virtue: The Secondary Uses of Bread in Italian Cookery.” 2008. In: Food and Morality: Proceedings of the Oxford Symposium on Food and Cookery 2007. Susan R. Friedland (ed.), pp. 57-69. Totnes: Prospect Books. [pdf]

“On Spaghetti Alla Carbonara and Related Dishes of Central and Southern Italy.” 2007. In: Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006. Richard Hosking (ed.), pp. 36-47. Totnes: Prospect Books. [pdf]

“Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica.” 2006. In: Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Richard Hosking (ed.), pp. 132-45. Totnes: Prospect Books. [pdf]