Table of Contents

PLENARY PAPERS: Paperbark Cooking: Cultural Transformation, by Barbara Santich. The Pillsbury Bake-Off: Stuffed and Wrapped in 1950s and 1960s America, by Laura Shapiro. Turning a New Leaf in London: Paan Culture in the Former Metropole, by Jaclyn Rohel. Plenary Panel: Wrapped and Stuffed: Provocative Misinterpretations on a Theme. The Audacity of Unwrapping and Rewrapping, Unstuffing and Restuffing Virtually Everything (Including, Especially, Cheese), by Harry G. West. Picture a Stuffed Goose, by Emma-Kayne Abbots. Chicken Kiev: Material, Social and Discursive Wrappings, by Benjamin F. Coles. Wrapping and Stuffing Food Relationally: Pleasure, Place, Production and Power, by Michael Goodman. SYMPOSIUM PAPERS: 'Sarma' and 'Dolma': Rolled and Stuffed Dishes as Therapy Tools for the Anatolian Women in the Kitchen, by Nilhan Aras. Pasteis de Tentugal: Serendipity or Cultural Syncretism? by Paula Arvela. The Haggis Addressed, by Adam Balic. Lasagna: A Layered History, by Anthony Buccini. Samuel Pepys's Venison Pasties, by Taissa Csaky. Art and Alchemy: The Authentic Air-Cured Sausages of Europe, by Jan Davison. Barbarian heads and Turkish dumplings: the Chinese word mantou, by Fuchsia Dunlop. Manti and Mantou: Dumplings across the Silk Road from Central Asia to Turkey, by Aylin Oney Tan. A Knish Is Just a Knish - or Is It? The Evolution of a Street Food to Haute Nosh, by Elizabeth Field. All Wrapped Up: A History of Mummy Eating, by Len Fisher and Janet Clarkson. Rich Man's Fowl, Poor Man's Fowl: What's under the Wrapper? by Alexandra Grigorieva. Modernist Stuffing and Wrapping Techniques and Applications, by Peter Hertzmann. Siberian Stuffed: A Profusion of Pel'meni, by Sharon Hudgins. Yufka: Food for the Cook's Imagination, by Priscilla Mary Isin. From Lettuce to Fish Skin: Korean's Appetite for Wrapped and Stuffed Foods, by Join Kyung Kim. Maultaschen: No Show and a Lot of Substance, by Petra Kopf. The Most Frugal of the Phylo-Wrapped Pies, or How to Feed a Crowd with a Handful of Meat, by Aglaia Kremezi. Italian Stuffed vs. Maghreb Wrapped: Perugia's Torta al Testo Against the Kebab, by Zachary Nowak. Before Dolma: A Taxonomy of Medieval Arab Stuffery, by Charles Perry. Bog Butter, by Benedict Reade. The Magic of Dumplings: Bringing Pierogi into the (New) World, by Frank Sciacca and Naomi Guttman. The Case for Casings, by Allyson E. Sgro. A Case for Culinary Mongrelism, by May Rosenthal Sloan. 'Four and Twenty Blackbirds Baked in a Pie': A History of Surprise Stuffings, by David C. Sutton. Food for Feasting or Food for Fasting? Rabbinical krepelach, by Susan Weingarten.