| Foreword |
Mark McWilliams |
| The Celebratory and the Everyday: Guinea Pigs, Hamburgers and the Performance of Food Heritage in Highland Ecuador |
Emma-Jayne Abbots |
| Celebrating Solitude: M.F. K. Fisher on Dining Alone |
Robert Appelbaum |
| Celebration and Japanese Food |
Kimiko Barber |
| Transylvanian Lambs and Easter Tables: Celebrations in Danger of Extinction |
Rosemary Barron and Kate Hawkings |
| It Was Divine … Gods and their Food in the Ancient Greek World |
Kim Beerden |
| Sukkot: The Paradigmatic Harvest Festival |
Jonathan Brumberg-Kraus |
| Chi vuol godere la festa, digiuni la vigilia: On the Relationship between Fasting and Feasting |
Anthony F. Buccini |
| A History of the Wassail Bowl: From Pagan Brew to Christian Custard |
Joanna Crosby |
| Celebrating Hellenism far from Hellas: Feasts and Festivals of Ptolemy II of Egypt |
Andrew Dalby |
| The ‘Floating Feasts’ of Ancient Rome |
John F. Donahue |
| The Great Aussie Barbecue |
Len Fisher |
| Celebrating Christmas and New Year with Punch |
Elizabeth Gabay |
| Long Life to You! Drinking and Celebrating in Ancient Rome in the Festival of Anna Perenna |
Christopher Grocock |
| Celebrating with Altamiras: The Spirit of Fiesta Food |
Vicky Hayward |
| Buttering Up the Sun: Russian Maslenitsa from Pagan Practice to Contemporary Celebration |
Sharon Hudgins |
| Celebrating with Sweets in Ottoman Turkey |
Priscilla Mary Işın |
| Royal Pomp: Viceregal Celebrations and Hospitality in Georgian Dublin |
Máirtín Mac Con Iomaire and Tara Kellaghan |
| The Unavoidable Ham Biscuit |
Mark McWilliams |
| North and South: Two Banquets Given to Promote the Great 1851 Exhibition |
Valerie Mars |
| Dining with the Drapers: The Drapers’ Company 1564 Election Day Feast as a Map of Elizabethan London |
Sarah Ann Milne |
| Feast for a King: The Wine and Food Society’s Carême Banquet at the Royal Pavilion, Brighton |
Joan Navarre |
| Keeping Kosher: Cause for Celebration? |
Felicity Newman |
| The Midwinter Celebration in Antarctica: Feeding Body and Soul |
Diana Noyce |
| The Bull’s Head Breakfast in Old Los Angeles |
Charles Perry |
| Underground Restaurants – A New Way to Celebrate with Strangers |
Heike Pethe and Sabine Cikic |
| On Mfúúmbu, Nkasa, and Whisky: A Wedding Celebration in Kimbonga-Louamba (Congo-Brazzaville) |
Birgit Ricquier |
| Tableware and Taste: Ceramic Production and the Presentation of Banquet Food |
Gillian Riley |
| Þorrablót – Icelandic Feasting |
Nanna Rögnvaldardóttir and Michael R. Leaman |
| Celebrating Life in Multicultural Rotterdam: A Visual Approach |
Linda Roodenburg |
| M.F. K. Fisher, W. H. Auden, and Thanksgiving for a Habitat |
Seth Rosenbaum |
| Cake: The Centrepiece of Celebrations |
Marietta Rusinek |
| Celebrating Purim and Passover: Food and Memory in the Creation of Jewish Identity |
Georg Schäfer and Susan Weingarten |
| Prints Charming: Nineteenth-Century New York Cake Boards and New Year’s Cake |
Kimberly Sorensen |
| The Festive Fruit: A History of Figs |
David C. Sutton |
| Be Merry, Around a Wheat Berry! The Significance of Wheat in Anatolian Rituals and Celebrations |
Aylin Öney Tan |
| The Rise of Taste and the Rhetoric of Celebration |
Viktoria von Hoffmann |
| Celebrations and the Torrid Pleasures of an Ice-Cream and Sorbet Tree in Rome in August 1714 |
Robin Weir |
| The Origins of the Celebration of St Cosmas and St Damian in Rio de Janeiro |
Marcia Zoladz |
