Foreword 9
Mark McWilliams
1 Mastering the Elements with Do±a Petrona: Culinary Narratives of Fire, Water, Earth, and Air in Argentine and Latin American Households 11
Felipe Acevedo Riquelme
2 Air, Foams, Nitrogen, Helium, Smoke: The Use of Elements in Molecular Cuisine 21 Yanet Acosta
3 Elements, Flavours, and Food in Three Premodern Physiological Systems 29 Ken Albala
4 Elemental Uptake in Food: From Terroir to Terror 35 Sabine E. Apitz
5 Considering Fire and Water: Cooking and Drinking in Steerage during the North Atlantic Crossing, 1845-1855 45 Andrea Broomfield
6 The Flavour of Bitterness in Rituals of Trauma: From the Jewish Passover Seder and Beyond 56 Jonathan Brumberg-Kraus
7 Elements of Time: Calendrical Complexity and Culinary Continuity in Southern Italy 67 Anthony F. Buccini
8 Feast of the Four Elements: La Pªche Pied/Coastal Foraging in Mont-Saint-Michel Bay 77 Mary Margaret Chappell
9 Protein: The History of a Cinderella Superfood 85 Sarah Dry
10 Food Ink: The Elements of Style in Cookbook Illustration 95 Rebecca Federman
11 The Sustainability Stones: Or, How Traditional Food Pairings Can Save the Marine Environment in French Polynesia 105 Russell Fielding and Fiona Gimenez
12 From Caramelization to Cousoumeh: A Case for Transitioning to a New Ideal Pelau Pot 120 Shrinagar Francis
13 Meat(y) Encounters: The Element of Caste in Late Nineteenth-Century Colonial Western Indian Meat Markets 129 Aastha Gaur
14 Milk and Cheese as Incarnations of the Elements: Respectful Coexistence Instead of Aggressive Suppression 139 Ursula Heinzelmann
15 Salt Legacies on the Costa Brava: The Brine Ladies of L'Escala 146 Rebecca Ingram and H. Rosi Song
16 Calcium, Cornerstone of Mesoamerican Civilizations: The Importance of Nixtamalization in the Creation and Maintenance of Traditional Mexican Food Systems 157 Diego Emiliano Jaramillo Navarro
17 Rygeost: Smoke, Soil, and Tradition 167 Birgitte Kampmann
18 Super Saffron and Virtuous Vanilla: Can Terroir Be Synthesized? 177 Priya Mani
19 The Human Element: Automation, Robot Waiters, and the Disappointing Future(s) of Perfect Food 186 Rebecca Mazumdar
20 Beyond the Lemon: A Comprehensive Exploration of Elements of Sourness in Persian Cookery 193 Nader Mehravari
21 Food as Transmission 205 Jennie Moran
22 Sheltering from and with the Elements: Island Vignettes Past and Present 212 Hanika Nakagawa
23 The Five Tastes, Five Colours, and Five Cooking Methods in ShÅjin RyÅri: Historical Development and Modern Practice in Japanese Zen Temple Cuisine 222 Saori Nishida
24 An Essential Element of Harmony and Hegemony: Royal Navy Foodways in the Age of Fighting Sail 230 Blake Perkins
25 The Paradox of Abundance: Water and Food Insecurity in Uganda's Rwenzori Region 245 Karen Salazar Ledezma and Paula Ibarra Flores
26 Food for Thought: The Story of Elements and the Brain 258 Anders Sandberg and Len Fisher
27 The Death of Fire and the Rebirth of Magical Cooking 271 Richard Warren Shepro
28 Ashes without Borders: Culinary Histories and Practices 282 Ozoz Sokoh and Danielle Chike-Ogwo
29 Elements of an Amazonian 'Uber Superfood': The Case of the Aguaje (Mauritia flexuosa) 294 Diana Tung
30 HAute Cuisine: Considerations on Edible Gold 306 Anne Urbancic
31 The Creation of Adam: From the Elements to the Edible 315 Susan Weingarten
32 Nourishing Atmosphere, Flow, and Floating Feelings in a Kyoto Kaiseki Kitchen: Chef Muroi and the Relationality of Food 326 Kate Willink
33 Cosmic Cooking: Changing Dietetic Patterns in Medieval Islam 340 Limor Yungman
34 Wok Hei in the Making: Changing Tools, Skills, and Tastes in the Guangzhou Kitchen 348 Zien Zhi
