Dining on Turtles

1. Introduction: Of Turtles, Dining and the Importance of History in Food, Food in History
Diane Kirkby, Tanja Luckins, Barbara Santich

Part I. Feasting Past and Present

2. Banquets in Ancient Rome: Participation, Presentation and Perception
Beryl Rawson

3. Food and Feast as Propaganda in Late Renaissance Italy
Ken Albala

4. Feasting on National Identity: Whisky, Haggis and the Celebration of Scottishness in the Nineteenth Century
Alex Tyrrell, Patricia Hill, Diane Kirkby

5. Moose-Nose and Buffalo Hump: The Amerindian-European Food Exchange in the British North American Fur Trade to 1840
George Colpitts

6. Competing for Cultural Honours: Cosmopolitanism, Food, Drink and the Olympic Games, Melbourne, 1956
Tanja Luckins

Part II. Food, Drink and Community

7. Cider, Oysters and Tavern Sociability: Ritual, Violence and Young Men in Early Modern Rural France
John Cashmere

8. The Reform of Popular Drinking in Late Medieval and Early Modern Europe
A. Lynn Martin

9. ‘Beer, Women and Grub’: Pubs, Food and the Industrial Working Class
Diane Kirkby

10. Community Cookbooks, Women and the ‘Building of the Civil Society’ in Australia, 1900–38
Sarah Black

11. Remembering Cyprus: ‘Traditional’ Cypriot Cooking and Food Preparation Practices in the Memories of Greek Cypriot Emigrants
Tina Kalivas

12. ‘Just Sugar’? Food and Landscape along Queensland’s Sunshine Coast
Chris McConville

Keywords: History, Social History, Cultural History, Imperialism and Colonialism, World History, Global and Transnational History, Anthropology, Cultural Anthropology