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Center for Food Studies Faculty Publications

Maryann Tebben

• Food Cultures of France: Recipes, Customs, and Issues. Greenwood, 2021.
• Savoir-Faire: A History of Food in France. London, Reaktion, 2020.
• “Semiotics of Sauce: National Identity and Naming of Pasta Sauces” in Representing Italy Through Food, Bloomsbury Academic, 2017.
• “Seeing and Tasting: The Evolution of Dessert in French Gastronomy,”Gastronomica 15(2): Summer 2015.
• Sauces: A Global History. London: Reaktion, 2014.
• “French fries et identité française: la frite et les fries en tant qu’objets littéraires et culturels” in La Pomme de Terre de la Renaissance au XXIe siècle, Presses Universitaires de Rennes/Presses Universitaires François Rabelais de Tours, 2011.
• “French Food Texts and National Identity: Consommé, Cheese Soufflé, Francité” in You Are What You Eat: Literary Probes into the Palate, Cambridge Scholars Press, 2008.

Chris Coggins

• Mapping Shangrila: Contested Landscapes in the Sino-Tibetan Borderlands. Edited with Emily Ting Yeh. Seattle: U. of Washington Press, 2014).
• The Tiger and the Pangolin: Nature, Culture, and Conservation in China (U. of Hawaii Press, 2003) (runner-up for the 2003 Julian Steward Award for best book in environmental/ ecological anthropology).

Erin McMullin

• R.E. Schmidt and E.R. McMullin. “Freshwater and Brackish-water Fishes Observed on Montserrat, Lesser Antilles, West Indies.” Caribbean Naturalist. 25:1-12, 2015.