Bard College at Simon's Rock: the Early College
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Center for Food Studies Faculty Publications

Maryann Tebben

  • “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 Books, 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

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.