Publications

Gastronomy, Culture & Food History

“Ethical Gastronomy: Organic Food, Markets and Marketing.” Markets: Proceedings of the Oxford Symposium on Food & Cookery 2014, edited by Mark McWilliams, 232-240. Totnes, Devon: Prospect Books, 2015.
PDF: OxSymp-Markets-EthicalGastronomy-2014

“Charles Fourier Versus the Gastronomes: The Contested Ground of Early Nineteenth Century Consumption and Taste.” Utopian Studies 26, no. 1 (2015): 41-57.
PDF: UtopianStudies-FourierVersusGastronomes-2015

Desserts, Chilled.”; “Desserts, Flambéed.”; “Desserts, Frozen.”; “Fourier, Charles.”; “Fruit Pastes.”; “Fruit Preserves.”; “Funerals.”; “Marzipan.”; “Nougat.” In The Oxford Companion to Sugar and Sweets, edited by Darra Goldstein, 217-19; 219-20; 220-22; 267-68; 280-82; 282-86; 288-90; 432-33; 486-87. New York: OUP, 2015.

“Biodynamic Food.”; “Disgust.”; “Food Riots.”; “Military Rations.” In The Sage Encyclopedia of Food Issues, edited by Ken Albala, 124-27; 367-70; 601-04; 963-66. Thousand Oaks, California: Sage Publications Inc., 2015.

“Luxembourg.” In The Oxford Companion to Food, edited by Alan Davidson and Tom Jaine, 480. Oxford: Oxford University Press, 2014.

“Black Banquets and Funeral Feasts” in Gastronomica, The Journal of Food & Culture 12:4 (Berkeley, California: University of California Press, Winter 2012), pp 96-103.
PDF: BlackBanquets-PublishedVersion-Gast12.4-Winter2012

“Kazakhstan” in Ken Albala (ed.), Food Cultures of the World Encyclopedia (Santa Barbara, California: Greenwood , 2011), pp 127-134.
PDF: GreenwoodEncyclopedia-Kazakhstan-2011

“Smoke Cured Milk of the Samburu” in Smoked, Cured and Fermented: Proceedings of the Oxford Symposium on Food & Cookery 2010 (Totnes, Devon: Prospect Books, 2011), with William Rubel and Elly Loldepe.
PDF: OxSymp-SamburuMilk-2010

“Cuitlacoche: Pest or Prize?” in Wild Food, Proceedings of the Oxford Symposium on Food & Cookery 2004 (Totnes, Devon: Prospect Books, 2006, pp 193-201).
PDF: OxSymp-Cuitlacoche-2004

“Luxembourg” in Alan Davidson / Tom Jaine (ed.), The Oxford Companion to Food second edition (Oxford: Oxford University Press, 2006) p 467.
PDF: OxComp-Luxembourg-1999-2006

“A Surreptitious Snack: The Evolution of Elevenses” in Petits Propos Culinaires (PPC) 77 (Totnes, Devon: Prospect Books, December 2004, pp 87-99). [Sophie Coe prize award in 2004]
PDF: PPC-Elevenses-2004

“Bibliography” and “Luxembourg” in Alan Davidson, The Oxford Companion to Food (Oxford: Oxford University Press, 1999) p 464.

Space Food

“Space, Food In.” In The Oxford Companion to Food, edited by Alan Davidson and Tom Jaine,  761. Oxford: Oxford University Press, 2014.

“Space” in Ken Albala (ed.), Food Cultures of the World Encyclopedia (Santa Barbara, California: Greenwood , 2011), pp 291-294.
PDF: GreenwoodEncyclopedia-Space-2011

“An Extraterrestrial Sandwich: the Perils of Food in Space” in Endeavour, 34 (2010), pp 6-11.
PDF: EndeavourLevi2010

“Up on the Farm: the Role of Vegetables in Conquering Space” in Vegetables, Proceedings of the Oxford Symposium on Food & Cookery 2008 (Totnes, Devon: Prospect Books, 2009).
PDF: OxSymp-VegInSpace-2008

“The Rise of the Gastronaut” in Alphabet City – Food (MIT Press, 2007).
PDF: AlphabetCity_JLevi_RiseOfGastronaut_2008

“Space, food in” in Alan Davidson / Tom Jaine (ed.), The Oxford Companion to Food second edition (Oxford: Oxford University Press, 2006) pp 739-740.
PDF: OxComp-Space-2006

“Conviviality in Microgravity” in Moving Worlds: Food, Culture & Community, vol. 6, no. 2 (University of Leeds, September 2006).
PDF: MovingWorlds-ConvivialityMicrogravity-2007

Entertaining

“Picnic Indoor” in GQ Magazine (Romania), March 2011, pp 84-85.
PDF: GQ-PicnicIndoor-Romanian-Mar2011

“The Art of the Indoor Picnic” in GQ Magazine (UK), December 2010, pp 244-245.
PDF: GQ-ArtOfIndoorPicnic-Dec2010

“Taken With an Inch of Malt” in GQ Magazine (UK), December 2010, p 248.
PDF: GQ-TakenWithAnInchOfMalt-Dec2010

“Eat Like a Living God: 21 Ways to Celebrate – with Food” in GQ Magazine (UK), December 2009.
PDF: GQ-EatLikeLivingGod-Dec2009

Recipes

“Amandine” in Celebration: 30 Years of the Oxford Symposium on Food & Cookery, ed. Jill Norman, (London: Oxford Symposium on Food & Cookery, 2011), pp30-31.
PDF: Celebrations-Amandine-2011

“A Spicy Ice Cream” in Petits Propos Culinaires (PPC) 53 (London: Prospect Books, August 1996, pp 20-22).
PDF: PPC-SpicyIcecream-1996

Book Reviews

Terence Scully: The Vivendier (a critical edition with English translation): Prospect Books, Totnes, 1997; Anne and Helen Caruana Galizia: The Food and Cookery of Malta: Prospect Books, Totnes, 1997; Elisabeth Lambert Ortiz: The New Complete Book of Mexican Cooking: Grub Street, London, 1998) in Petits Propos Culinaires (PPC) 58 (London: Prospect Books, May 1998: p 50; p 56; p58).

“Markets and Fairs” (Nelli Sheffer and Mimi Sheraton: Food Markets of the World: Harry N Abrams, New York, 1997; Harry Pearson: Racing Pigs and Giant Marrows – Travels Around the North Country Fairs: Little, Brown, London, 1996; Paul Strang: Take 5,000 Eggs – Food from the markets and fairs of southern France: Kyle Cathie, London, 1997) and “Great Presents – Suggested by Jane Levi” (The Best of Elizabeth David, edited by Jill Norman (Michael Joseph, London, 1997); Darina Allen: A Year at Ballymaloe Cookery School: Kyle Cathie Ltd, London, 1997; Annie Bell, Annie Bell’s Vegetable Book: Michael Joseph, London 1997; Christopher Lloyd: Gardener Cook: Frances Lincoln, London, 1997) in Petits Propos Culinaires (PPC) 57 (London: Prospect Books, December 1997: pp 55; pp 57-58).

Jane Stevenson & Peter Davidson (eds): The Closet of Sir Kenelm Digby Kt Opened: Prospect Books, Totnes, 1997; Rose Gray and Ruth Rogers: River Café Cook Book Two: Ebury Press, London, 1997; The ‘Cooks and their Books’ Class: ‘A Ragoo of Ducks’ Household Recipes from York Manuscripts: Workers’ Edicational Association, York Branch, 1997; Andrée Mareau: Recipes from Provence: Edisud, 1997 ; all in Petits Propos Culinaires (PPC) 56 (London: Prospect Books, September 1997: pp 52-53; p54; p55; p56).

Claudia Roden: The Book of Jewish Food – An Odyssey from Samarkand to New York: Alfred A. Knopf, New York, 1996; Ray Sokolov: With the Grain: Alfred A. Knopf, New York, 1995; Susan Campbell: Charleston Kedding – A History of Kitchen Gardening: Ebury Press, London, 1996; Paul Levy (ed.): The Penguin Book of Food and Drink: Viking Penguin, London, 1996; all in  Petits Propos Culinaires (PPC) 55 (London: Prospect Books, May 1997: p 49; p 53; pp 54-55; p 55).

“Books I’ve Been Reading Recently” (Harlan Walker, ed., Cooks and Other People; Elizabeth David, Harvest of the Cold Months; Robin Weir & Caroline Liddell, Ices, The Definitive Guide) in Petits Propos Culinaires (PPC) 54 (London: Prospect Books, November 1996, pp 48-49).

Andrew Dalby & Sally Grainger: The Classical Cookbook: British Museum Press, London, 1996 in Petits Propos Culinaires (PPC) 53 (London: Prospect Books, August 1996, pp 56-57).

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