Mark McWilliams, Professor of English at the United States Naval Academy, has served as Editor of the Oxford Symposium on Food and Cookery since 2011.

• Table of ContentsForewordForeword 9-10, Mark McWilliamsChapter 1. Fasting Regulations in the Reformation Era 11-20, Ken AlbalaChapter 2. Shrouding the Caucasus: Georgian Hospitality Rituals through the French Gaze 21-29, Janet BeizerChapter 3. Black, White, and Tan: The Rules and Rituals of a Jim Crow-Era ‘Spook Breakfast’ in Kansas City, Missouri, 1935–1939 30-39, Andrea BroomfieldChapter 4. Food Rules and Rituals: Etiquette for the Cosmic Table 40-49, Jonathan Brumberg-KrausChapter 5. Spaghetti – Never on Sunday…well, almost never : Structure and Rules in an Endocuisine 50-60, Anthony F. BucciniChapter 6. A Battle at the Bar: The Pintxo’s Conflict between Codification and Authenticity in Real Time 61-69, Marti BuckleyChapter 7. Reforming Body and Soul: Malta’s Prison Food Experience, 1920–1939 70-80, Noel ButtigiegChapter 8. Kaiseki Cuisine and the Meanings of Food in Japan 81-92, Voltaire CangChapter 9. Boundaries, Bitters, and Puffing Guns: The Sensorial Unmaking of the Food Museum 93-103, Jessica CarboneChapter 10. The Roman Napkin: From Simple Tools to Status Symbols 104-108, Scott A. CochraneChapter 11. From Farm (and Forest) to Table: The Food and Feeding Rituals of Benjamin and Ruth Koren 109-117, Tali CohenChapter 12. Eat Your Riddles: Puzzling Practices and Dining Diversions 118-127, Nathalie CookeChapter 13. Exploring the Relationships between Rituals and Food at Oxford Colleges Formal Halls 128-139, D DevikaChapter 14. Corn, Beans, and Squashing Colonialism: Anishinaabe Food and Law-Making [+]140-146, Cass GardinerChapter 15. From Recipes to Remote Work: Technology’s Influence on the Preservation and Evolution of Contemporary Food Rituals during Covid-19 147-158, Mandira GhaiChapter 16. Versatile Ritual: Structure, Resistance, and Culinary Virtuosity in the Israeli Mimouna 159-171, Rafi Grosglik, André LevyChapter 17. Early Twentieth-Century Viennese Cake-Mix: Changing the Rules, Erasing the Recipe 172-179, Naomi GuttmanChapter 18. Rituals of Hygiene in the Cathedral of Meat 180-189, Jack HanlonChapter 19. Food Rules in the Pride Lands 190-198, Laura KitchingsChapter 20. Berches : A Ritual Bread in Its Cultural Contexts 199-211, Petra Kopf, Susan WeingartenChapter 21. Connecting Crumbs: An Intellectual and Information Science History of Special Food Collections 212-222, James Edward MalinChapter 22. A Diabetic’s Digest: What Following People with Diabetes Taught Me about Designing Rituals for Coping 223-236, Priya ManiChapter 23. Rice Stories: Rituals of Prosperity and Fertility 237-245, Rebecca D. MazumdarChapter 24. Eating and Feeding Rituals and Edicts in Persianate Societies: From Sofreh to Tārof, Nazri, and Beyond 246-257, Nader MehravariChapter 25. The Hospitality Spectre: A Letter of Complaint to the Late Philosopher Jacques Derrida from a Disgruntled Hospitality Business Operator 258-263, Jennie MoranChapter 26. Changing Food Rules and Rituals in Indigenous Tokunoshima 264-273, Hanika NakagawaChapter 27. Irish Harvest Rituals and Customs: A Study of Food in Irish Folklore Archives 274-283, Caitríona Nic PhilibínChapter 28. ‘Perfectly Civilised and Proper’: The Social and Cultural History of Blood as Food in Ireland 284-293, Kate RyanChapter 29. Never Eat Pidgeon with Pumpkin: A Model of the Emergence of Food Superstitions 294-306, Anders Sandberg,Len FisherChapter 30. Miraculous Water and the Concept of Barakah: Cooking with Rainwater, Water – Drinking, and Smoking Jugs in Saudi Hijaz [+]307-314, Salma SerryChapter 31. Maintaining, Adapting, and Creating Tradition on the Colonial Australian Christmas Table, 1788 – 1901 315-326, Madeline ShanahanChapter 32. The Enduring Rule that Red Meat Demands Red Wine 327-335, Richard Warren SheproChapter 33. Vegan Studies for the Global South? Negotiating Dietary Rules in a Warming World 336-344, Ben Jamieson StanleyChapter 34. Rhyming Recipes: The Curious Case of the Liber Cure Cocorum 345-354, Florence SwanChapter 35. Regarding the Lesbian Potluck 355-364, Kate ThomasChapter 36. Fortune, Dog Meat, and Cosmic Accounting: The Vietnamese Feast of Bad Luck 365-374, Khanh-Linh TrinhChapter 37. Large Double Double: How Tim Hortons Coffee Ritualizes Canadian Identity 375-384, Ann UrbancicEnd MatterContributors 385-388

Mark McWilliams, Professor of English at the United States Naval Academy, has served as Editor of the Oxford Symposium on Food and Cookery since 2011.

• Table of ContentsForewordForeword 9-10, Mark McWilliamsChapter 1. Fasting Regulations in the Reformation Era 11-20, Ken AlbalaChapter 2. Shrouding the Caucasus: Georgian Hospitality Rituals through the French Gaze 21-29, Janet BeizerChapter 3. Black, White, and Tan: The Rules and Rituals of a Jim Crow-Era ‘Spook Breakfast’ in Kansas City, Missouri, 1935–1939 30-39, Andrea BroomfieldChapter 4. Food Rules and Rituals: Etiquette for the Cosmic Table 40-49, Jonathan Brumberg-KrausChapter 5. Spaghetti – Never on Sunday…well, almost never : Structure and Rules in an Endocuisine 50-60, Anthony F. BucciniChapter 6. A Battle at the Bar: The Pintxo’s Conflict between Codification and Authenticity in Real Time 61-69, Marti BuckleyChapter 7. Reforming Body and Soul: Malta’s Prison Food Experience, 1920–1939 70-80, Noel ButtigiegChapter 8. Kaiseki Cuisine and the Meanings of Food in Japan 81-92, Voltaire CangChapter 9. Boundaries, Bitters, and Puffing Guns: The Sensorial Unmaking of the Food Museum 93-103, Jessica CarboneChapter 10. The Roman Napkin: From Simple Tools to Status Symbols 104-108, Scott A. CochraneChapter 11. From Farm (and Forest) to Table: The Food and Feeding Rituals of Benjamin and Ruth Koren 109-117, Tali CohenChapter 12. Eat Your Riddles: Puzzling Practices and Dining Diversions 118-127, Nathalie CookeChapter 13. Exploring the Relationships between Rituals and Food at Oxford Colleges Formal Halls 128-139, D DevikaChapter 14. Corn, Beans, and Squashing Colonialism: Anishinaabe Food and Law-Making [+]140-146, Cass GardinerChapter 15. From Recipes to Remote Work: Technology’s Influence on the Preservation and Evolution of Contemporary Food Rituals during Covid-19 147-158, Mandira GhaiChapter 16. Versatile Ritual: Structure, Resistance, and Culinary Virtuosity in the Israeli Mimouna 159-171, Rafi Grosglik, André LevyChapter 17. Early Twentieth-Century Viennese Cake-Mix: Changing the Rules, Erasing the Recipe 172-179, Naomi GuttmanChapter 18. Rituals of Hygiene in the Cathedral of Meat 180-189, Jack HanlonChapter 19. Food Rules in the Pride Lands 190-198, Laura KitchingsChapter 20. Berches : A Ritual Bread in Its Cultural Contexts 199-211, Petra Kopf, Susan WeingartenChapter 21. Connecting Crumbs: An Intellectual and Information Science History of Special Food Collections 212-222, James Edward MalinChapter 22. A Diabetic’s Digest: What Following People with Diabetes Taught Me about Designing Rituals for Coping 223-236, Priya ManiChapter 23. Rice Stories: Rituals of Prosperity and Fertility 237-245, Rebecca D. MazumdarChapter 24. Eating and Feeding Rituals and Edicts in Persianate Societies: From Sofreh to Tārof, Nazri, and Beyond 246-257, Nader MehravariChapter 25. The Hospitality Spectre: A Letter of Complaint to the Late Philosopher Jacques Derrida from a Disgruntled Hospitality Business Operator 258-263, Jennie MoranChapter 26. Changing Food Rules and Rituals in Indigenous Tokunoshima 264-273, Hanika NakagawaChapter 27. Irish Harvest Rituals and Customs: A Study of Food in Irish Folklore Archives 274-283, Caitríona Nic PhilibínChapter 28. ‘Perfectly Civilised and Proper’: The Social and Cultural History of Blood as Food in Ireland 284-293, Kate RyanChapter 29. Never Eat Pidgeon with Pumpkin: A Model of the Emergence of Food Superstitions 294-306, Anders Sandberg,Len FisherChapter 30. Miraculous Water and the Concept of Barakah: Cooking with Rainwater, Water – Drinking, and Smoking Jugs in Saudi Hijaz [+]307-314, Salma SerryChapter 31. Maintaining, Adapting, and Creating Tradition on the Colonial Australian Christmas Table, 1788 – 1901 315-326, Madeline ShanahanChapter 32. The Enduring Rule that Red Meat Demands Red Wine 327-335, Richard Warren SheproChapter 33. Vegan Studies for the Global South? Negotiating Dietary Rules in a Warming World 336-344, Ben Jamieson StanleyChapter 34. Rhyming Recipes: The Curious Case of the Liber Cure Cocorum 345-354, Florence SwanChapter 35. Regarding the Lesbian Potluck 355-364, Kate ThomasChapter 36. Fortune, Dog Meat, and Cosmic Accounting: The Vietnamese Feast of Bad Luck 365-374, Khanh-Linh TrinhChapter 37. Large Double Double: How Tim Hortons Coffee Ritualizes Canadian Identity 375-384, Ann UrbancicEnd MatterContributors 385-388