| Staples: Some Considerations on the Nature of Staples Especially in Regard to Italy |
Keith Botsford |
| In Search of the Staple Foods of Prehistoric and Classical Greece |
Andrew Dalby |
| Do Processed Societies Have Staple Foods? |
Erica F:Wheeler |
| Bulgur – An Important Wheat Product in the Cuisine of Contemporary Assyrians in the Middle East |
Michael Abdalla |
| Pasta – Not Only Italian |
Massimo Alberini |
| Buckwheat – Food for Peasants and Pheasants |
Josephine Bacon |
| The Significance of Wheat in Judaeo-Christian Religion |
Josephine Bacon |
| History and Perspectives of Staple Foods in Africa |
Dr. Esther Balogh |
| The Ever-Evolving Store Cupboard |
Suzy Benghiat |
| Survival Kit (16th Century Seamen’s Fare) |
Maggie Black |
| The Date Palm: Pillar of Society |
Holly Chase |
| Atolli: A Liquid Staple |
Dr. Sophie D. Coe |
| Polenta – An Italian Staple |
Anna Del Conte |
| Staple Foods of the American West Coast |
John Doerper |
| Different Methods of Baking Bread in Private Households – A Comparison of Working Time, Quality and Costs |
Martina Ehnle, Comelie Pfau, Johannes Piekarski |
| The Metamorphic Potato: A Revolutionary Root |
Dr. Beatrice Fink |
| Rice and Traditional Ceremony in Japan |
Yoshiko Hirasawa |
| Tarhana – From Steppe to Empire |
Maria Johnson |
| Beans of the Southwestern United States Indians |
Mary Wallace Kelsey |
| The Flavour of Japan |
Max Lake |
| Maize as a Staple Food |
Elisabeth Lambert Ortiz |
| Corn – A Staple from the New World |
Janet Laurence |
| A Dictionary of Edible Aroids |
Jenny Macarthur |
| Unfair Game |
Carolyn McCrum |
| Traditional Table Manners in Dagestan |
Dr. Magomedkhan Magomedkhanov & Sergi Luguev |
| Rice, a Staple Food in Spain |
Lourdes March |
| Healthy – or a Health Hazard – Yesterday’s Diet, Today’s Disaster |
Dr. H. Morrow Brown |
| Three Staples of Indonesia: Rice, Coconuts, Tempeh |
Sri Owen with Roger Owen |
| Couscous and its Cousins |
Charles Perry |
| Wine, Women and Song: The Staples of Life |
Graham Pont |
| Fishery and the Utilization of Fish Products in Russia and the USSR |
Professor T. S. Rass |
| The Importance of Herring in the Daily Life of the Coastal Population of Norway |
Dr Astri Riddervold |
| Sylvester Graham and the Origins of the Breakfast Food Industry |
Elizabeth Riely |
| Vilhjalmur Stefansson and the All-Meat Diet |
Gillian Riley |
| A Medieval Staple. Verjuice in France and England |
Brenda S. Rose |
| Wheat, Staple Food for the Dead |
Rena Salaman |
| Ancient Vegetarianism – Staple Foods and Customs in Azerbaijan |
Dr. Emil Salmanov |
| Feed the Man Meat |
Barbara Santich |
| Roots and Other Garden Vegetables in the Diet of Londoners, c.1550–1650, and Some Responses to Harvest Failures in the 1590’s |
Malcolm Thick |
| Wheat and Rice Recipes of India |
Kathie Webber |
| Rye, a Daily Bread and a Daily Treat |
Joop Witteveen |
| Rice and Wheat in Middle Eastern Cultures |
Sami Zubaida |
