Farhana Ahmed, “Escapism: A Dream or Reality?” Fall 2010

Ana-Maria Balta, “The Virtues of Simplicity” Fall 2010

Willow Barefoot, “Hushpuppy’s Progression to Self-Reliance in Beasts of the Southern Wild” Spring 2015

Ky Barefoot, “La última cena: Horrifying Holiness” Spring 2015

Kenan Bateman, “Rose’s Identity Through Feasting in Titanic”  Spring 2013

Suejette Black, “Food as Means of Constraint and Liberation” Spring 2017

Suejette Black, “Food Fostering Relationship in Love in The Waitress” Spring 2017

Suejette Black, “Hiding Behind Chocolate in Romantics Anonymous” Spring 2017

Suejette Black, “Connecting One to Home Through Food in I am Love” Spring 2017

Leslie Ann Blake, “A Deep-Fried Korean Thanksgiving” Spring 2013

Catherine Bracken, “Why A Rat?” Spring 2013

Sarah Brannum, “Kylix”  Spring 2020

Mary Scott Brisson, “The Big Apple's Elusive Burger” Fall 2023

Mary Scott Brisson, “Bridging the Gap” Fall 2023

Mary Scott Brisson, “Feasting on Friendship” Fall 2023

Mary Scott Brisson, “The Price of Victory” Fall 2023

Andrea Brucculeri, “Care to Share?” Spring 2018

Andrea Brucculeri, “The Comfort of Food” Spring 2018

Andrea Brucculeri, “Food for Fairytales” Spring 2018

Andrea Brucculeri, “Food for Thought — The Martian” Spring 2018

Nina Bryce, “Snapshots of Change in American Food Identity” Fall 2010

Taylor Burklew, “Immortalizing Wealth in the Dutch Golden Age” Fall 2010

Emily Byrd, “Catholicism, Cream Cheese, and Cultural Commentary” Spring 2015

Emily Byrd, “Hierarchy and Hippophagy” Spring 2015

Zishu Chen, “Functional Food Making in Toast” Spring 2013

Austin Cooper, “Drug Store: A Photographical Analysis” Fall 2010

Hunter Dail, “The Most Famous Triumph of Bacchus” Spring 2020

Abhishek Das, “Food Can Buy Love” Spring 2017

Abhishek Das, “From Salmon to Saffron: A Homecoming” Spring 2017

Abhishek Das, “Social Class in 3 Idiots” Spring 2017

Abhishek Das, “Food as a Barrier” Spring 2017

Elizabeth Davis, “The Feast as a Form of Worship” Spring 2013

Ryan Drabble, “The Most Famous Triumph of Bacchus” Spring 2020

Emily Draper, “Feast of the Dead” Spring 2020

Maggie Dunn, “Desire and Servitude in Portrait of a Lady on Fire” Fall 2023

Maggie Dunn, “Dominance and Art in the Dutch Golden Age” Fall 2023

Maggie Dunn, “Little Women and Moral Dessert” Fall 2023

Mai Dvorak, “Mastering the Art of Relationships” Spring 2015

Mai Dvorak, “Drunk with Manners” Spring 2015

Daniella Dworschak, “My Big Fat Greek Wedding” Spring 2013

Brent Eisenbarth, “A Volver to the Feast” Spring 2015

Brent Eisenbarth, “A Narrative on the Anti-Feast” Spring 2015 

Oliver Eisenbeis, “I Don’t Want the Raisinets: A Pursuit of Perfection” Spring 2018

Oliver Eisenbeis, “Royale with Cheese: Food During Critical Moments in Pulp Fiction” Spring 2018

Oliver Eisenbeis, “Wait for the Cream: Food as a Vehicle for Power and Intimidation” Spring 2018

Tatiana Farmer, “A Story to Savor” Spring 2017

Tatiana Farmer, “The Diner for Lonely Souls” Spring 2017

Tatiana Farmer, “Café of Happiness” Spring 2017

Tatiana Farmer, “The Restaurant of Wishes” Spring 2017

Katie Friedman, “An Escape from the Life of the French Court” Fall 2010

Jordi Gaton, “Revenge is a Sweet Meat Pie” Spring 2017

Jordi Gaton, “A Taste of Revolution: Food’s Status and Power” Spring 2017

Jordi Gaton, “Fast Food, Globalization, and the Decline of Human Intellect” Spring 2017

Jordi Gaton, “The Altruism of the Snozzcumber” Spring 2017

Renu Gharpure, “The Greed and Artifice of Hamburgers”  Spring 2013

Brady Gilliam, “Bliss and Righteousness: A Match Made in the Kitchen” Spring 2015

Brady Gilliam, “Beer and Art Nouveau: Culinary Culture and the Northern European Bourgeoisie” Spring 2015

Chantel Gillus, "Bloody Vegetarians in Twilight" Fall 2023

Chantel Gillus, "A Cup of Innocence" Fall 2023

Chantel Gillus, "A Family Feast in Harry Potter and the Sorcerer's Stone" Fall 2023

Chantel Gillus, "Pizza: A Bite of Humanity in Teenage Mutant Ninja Turtles: Mutant Mayhem" Fall 2023

Josh Green, “Soylent and Subjugation: Food as a Means of Control” Spring 2015

Josh Green, “The Luxury of the Centerpiece” Spring 2015

Caroline Gwaltney, "The Kylix of Ancient Greece" Fall 2023

Caroline Gwaltney, "Pageant Girls Take on Pizza" Fall 2023

Caroline Gwaltney, "Singing and Feasting Create a Community" Fall 2023

Jalen Heyward, “Food Bringing People Together” Spring 2017

Jalen Heyward, “What Defines Food?” Spring 2017 

Jalen Heyward, “Food: Breaking the Status Quo” Spring 2017

Jalen Heyward, “Food: Reflection and Community” Spring 2017

Jalen Heyward, “Opium Scale” Spring 2017

Olivia Holder, “A Celebration of Home” Spring 2017

Olivia Holder, “The Call of Jalebis” Spring 2017

Olivia Holder, “The Proof is in the Pudding: Food and Reality” Spring 2017

Olivia Holder, “Tantalizing Luxury” Spring 2017

Genna Holtz, “Bank of Bad Habits” Spring 2018

Genna Holtz, “Consumed: Perceptions of the Black Body” Spring 2018

Genna Holtz, “Meals of Oppression” Spring 2018

Genna Holtz, “Poisonous Meals and Toxic Relationships”  Spring 2018

Martha Isaacs, “Only Ten Seats but Three Michelin Stars: Individual Purpose in Jiro Dreams of Sushi” Spring 2015

Martha Isaacs, “The Portable Feast” Spring 2015

Georgia Jeffrey, “Piggy in the Middle: Sex-roles and Attachment in A Private Function”  Spring 2018

Georgia Jeffrey,  “Evading Slaughter by Breaking Down Borders: Babe the Sheep-pig”  Spring 2018

Georgia Jeffrey, “Some Terrific, Radiant and Pseudo-Pet Pig”  Spring 2018

Georgia Jeffrey, “Toast-y Feelings: Comfort Food and Memory” Spring 2018

Amirah Jiwa, “Food’s Role in Reinvention in Breakfast at Tiffany’s” Spring 2013

Carson Jolly, "Food and Humor in Guardians of the Galaxy" Fall 2023

Carson Jolly, "Kylix Cup, A Group Activity" Fall 2023

Carson Jolly, "Was it Worth it? Food and War in All Quiet on the Western Front" Fall 2023

Carson Jolly, "Who Am I? Self-Discovery through Food in Kung Fu Panda 3" Fall 2023

Sara Junuzovic, "Friday Night Frights" Fall 2023

Patrick Kaper-Barcelata, "Chicken from the Fridge: Food and (Dis)comfort in Divorce" Fall 2023

Patrick Kaper-Barcelata, "Sake: The Great Unifier" Fall 2023

Patrick Kaper-Barcelata, "(Un)conventional: Family and Food in Stand by Me" Fall 2023

Idhant Khosla, "Evolution of Food in Film" Fall 2023

Idhant Khosla, "Food and the Con" Fall 2023

Rebecca Kirk, “I just cut them up like regular chickens?” Spring 2013

Abby Kliensorge, "Backyard BBQ Staple Turned Art" Fall 2023

Abby Kliensorge, "How Food Can Become a New Beginning" Fall 2023

Abby Kliensorge, "Parallel Worlds and Coraline's Ideal Meal" Fall 2023

Renuka Koilpillai, “The Beauty of a Working Woman” Spring 2018

Renuka Koilpillai, “Judging through Your Food” Spring 2018

Renuka Koilpillai, “Reconciliation through Food and Crises” Spring 2018

Renuka Koilpillai, “Resolving Personal Struggles through Food: So Close, Yet So Far” Spring 2018

Amanda Kubic, “Food as a Symbol of Societal Identity in The Age of Innocence” Spring 2013

Emily Kulenkamp, “Character and Feasting in Mamie Neugent’s 81st” Fall 2010

Hien Le, "Beyond the Bun: Discovering Absurdity in the Mundane" Fall 2023

Hien Le, "Does Anything Belong on a Bagel?" Fall 2023

Hien Le, "Oldboy and Consuming Vengeance" Fall 2023

Hien Le, "Peeling Layers of an Onion" Fall 2023

Davin Lee, "The Feast as a Representation of Grieving" Fall 2023

Davin Lee, "The Significance of Drink in Japanese History" Fall 2023

Davin Lee, "Some Things There's No Moving On From" Fall 2023

Ethan Leonard, "The Devouring Ego in Eating Raoul" Fall 2023

Ethan Leonard, "Feasting Abroad" Fall 2023

Ethan Leonard, "Late Imperial Teatime" Fall 2023

John Ligtenberg, “Each Day a Pineapple Tin” Spring 2015

John Ligtenberg,  “What is Wine?” Spring 2015

Corynn Loebs, “Jupiter’s Return as the Sun King” Fall 2010

Ariana Lucido, “Escapism: A Dream or Reality?” Fall 2010

Ariana Lutterman, “The Cook, The Thief, His Wife & Her Lover: Desire, Transgression, and Cannibalism” Spring 2013

Katelyn Liu, “A Fox Comes to Terms with Not-being a Fox” Spring 2017

Katelyn Liu, “Insatiable Adults and Spirited Children” Spring 2017

Katelyn Liu, “The Secret to Beating a Master Chef” Spring 2017

Katelyn Liu, “When Life is Lifeless” Spring 2017

Robbie Luna, “Reine de Joie” Spring 2020

My Linh Luu, “The Art of Stuffed Cabbage: Politics and Passion in Haute Cuisine” Spring 2015

My Linh Luu, “Art in a New Age” Spring 2015

Jennifer Lyu, “The Cuban Shuffle of Carl Casper” Spring 2015

Jennifer Lyu, “Wine in Ancient China” Spring 2015

Savanna Mathis, "Delicious Deceit: Temptation in The Chronicles of Narnia: The Lion, the Witch, and the Wardrobe" Fall 2023

Savanna Mathis, "The Dumpling Divide" Fall 2023

Savanna Mathis, "Sake Cup: Sake in Japanese Tradition and Culture" Fall 2023

Elliott Millner, “Candy: The Universal Diversion” Spring 2018

Elliott Millner, “A Certain Point of View” Spring 2018

Emma Moon, "Exploring the Relationship Between Monster and Morality" Fall 2023

Emma Moon, "The Relationship Between Consumption and Obsession" Fall 2023

Emma Moon, "Still Life With Hunting Trophies: Understanding It in a Modern Context" Fall 2023

Tommy Moorman, “Delicate Hands” Spring 2015

Tommy Moorman, “The Capacity of a Wine Cup” Spring 2015

Rachel Murray, “Mind Over Taste Buds” Spring 2015

Rachel Murray, “Hungry for Power” Spring 2015

Alexis Mutter, “Belshazzar’s Big Night” Fall 2010

Jennifer Na, “Dinner and a Show: Grand Gestures of Food Sharing” Spring 2017

Jennifer Na, “Mix and Mash: a Fresh Take on Thanksgiving” Spring 2017

Jennifer Na, “From Glitz to Grits: A Lawful Waffle” Spring 2017

Jennifer Na, “Miscegenation Sandwich: Brown Bread Slathered with Mayonnaise” Spring 2017

Caitlin Nettleton, “Snapshots of Change in American Food Identity” Fall 2010

Claudia Opper, “To Kill a Persimmon” Spring 2020

Christian Ortiz, “Food and Political Strategy During the 1930s” Spring 2017

Christian Ortiz, “How Traditional Cooking Brings People Together” Spring 2017

Christian Ortiz, “The Impact of Individual Food Histories on People’s Lives” Spring 2017

Christian Ortiz, “Is Coffee a Social Lubricant?” Spring 2017

Christian Ortiz, “Opium Scale” Spring 2017

Graham Palmer, “The Food-Based Identity of Samwise Gamgee” Spring 2013

Michael Palumbo, “Bravery, Hunger, and Monstrous Food” Spring 2018

Michael Palumbo, “Carnality and Consensual Consumption” Spring 2018

Michael Palumbo, “The Circle of Life and Bugs” Spring 2018

Michael Palumbo, “Hunter-Gatherers in Space” Spring 2018

Marcella Pansini, “Bound by Love and Torn By Flesh: Coming-of-Age Through Cannibalism” Spring 2018

Marcella Pansini, “A Cautionary Tale Against the Modern Ills of Society” Spring 2018

Marcella Pansini, “Understanding the Morality of Animal Consumption” Spring 2018

Marcella Pansini, “Waiting…For Life” Spring 2018

Markella Patitsas, “Finding Freedom Through Fried Chicken” Spring 2015

Markella Patitsas,  “Vanity and the Vine” Spring 2015

Lan Vy Phan, "Apollo's Role at the Dining Table" Fall 2023

Lan Vy Phan, "Eating to Erase in Get Out" Fall 2023

Lan Vy Phan, "The First Taste: Revealing Desire and Identity in I Am Love" Fall 2023

Tori Placentra, “Food: Careers and Bonds” Spring 2017

Tori Placentra, “Indulgence as Empowerment” Spring 2017

Tori Placentra, “Food, Art, and Love” Spring 2017

Tori Placentra, “Healing In Tuscany” Spring 2017

Christina Polge, "The Hot Dog as a Self-Contained Feast in Hot Dog Bridge" Fall 2023

Christina Polge, "'Leave the Gun. Take the Cannoli': Food's Connection to Violence in The Godfather" Fall 2023

Christina Polge, "'The Soil, the Wine, the Grape': Wine as an Experience in Bottle Shock" Fall 2023

Shirley Pu, “Even A Warrior Eats: Food from Shame to Strength” Spring 2017

Shirley Pu, “Wine and Blood: Carnality and Brutality in Zhang Yimou’s Red Sorghum”  Spring 2017

Shirley Pu, “Can You Stomach It? The Sensual Thrill of Food in Tampopo” Spring 2017

Shirley Pu, “Feeding Big Consumers in a Small Town” Spring 2017

Na'dayah Pugh, "The Cheeseburger: A Ticket to Freedom" Fall 2023

Na'dayah Pugh, "Finding Community in the Common" Fall 2023

Na'dayah Pugh, "Reap What You Sow" Fall 2023

Eileen Quinn, “Freedom and Fried Green Tomatoes” Spring 2013

Marco Quiroz-Gutierrez, “Communion and a Search for Friends“ Spring 2018

Marco Quiroz-Gutierrez, “The Dehumanization and Humanization of Prisoners Through Food” Spring 2018

Marco Quiroz-Gutierrez, “Food that Makes One Question Reality” Spring 2018

Marco Quiroz-Gutierrez, “The Gilded Dinner: A Symbolic Representation of Mobster Life” Spring 2018

Rohan Ramani, “Reine de Joie”  Spring 2020

Becca Rohrer, “The Decadence of La Grande Bouffe”  Spring 2013

Alexis Rose, “Evil and Good Through Food”  Spring 2015

Alexis Rose, “Staging Japanese Men”  Spring 2015

Dain Ruiz, "A Feast Full of Stereotypes" Fall 2023

Dain Ruiz, "A Grit-ty Lawyer" Fall 2023

Maggie Rutherford, “Honey of the Heart: Food as Spiritual Nourishment in The Secret Life of Bees” Spring 2015

Maggie Rutherford, “The Eighth Day: Holy Feasting in the Jewish Tradition”  Spring 2015

Sean Sabye, "Frankly Absurd: Satirized American Idealism in Hot Dog Bridge" Fall 2023

Sean Sabye, "Grotesque Goodies: Unidealistic Memories of Food and the Fellinian Style in Amarcord" Fall 2023

Sean Sabye, "'What a Life': Music and Intellectual Alcoholism in Another Round" Fall 2023

Kristy Sakano, “Maternal Instincts of Mother Nature”  Spring 2018

Kristy Sakano, “Poisonous Apples or Poisonous Men?”  Spring 2018

Kristy Sakano, “There’s More Beyond The Coconut: Complacency and Stagnation on Motonui”  Spring 2018

Kristy Sakano, “The Ugly Color of Childhood Starvation”  Spring 2018

Julia Gray Saunders, “Yearning” Fall 2010

Madison Schroder, “Hannibal the Cannibal: The Fine Flavor of People”  Spring 2015

Madison Schroder,  “Class in a Glass: The Socioeconomic History of Glassware”  Spring 2015

Emily Shih, "Capitalism, Greed, Inequality: The Platform" Fall 2023

Emily Shih, "From the Kylix Cup to the Rummer Cup: A Comparative Analysis of Feasting Through the Ages" Fall 2023

Emily Shih, "The Weaponization of Food" Fall 2023

Junessa Sladen-Dew, “The Exploration of Authenticity Through Food”  Spring 2018

Junessa Sladen-Dew, “Food as a Metaphor for Life”  Spring 2018

Junessa Sladen-Dew, “Sexuality in a Simple Peach” Spring 2018

Junessa Sladen-Dew, “To The Bone: An Internal Battle Against Food”  Spring 2018

Sierra Smith, “An Exploration of Food and Civility”  Spring 2018

Sierra Smith, “Food as a Barrier”  Spring 2018

Sierra Smith, “Food and Friendship” Spring 2018

Sierra Smith, “Food as Memory and Migration” Spring 2018

Austin Stanion, “Savage Supper” Fall 2010

Olivia Stoll, "The Kiddush Cup: Communal Feasting in Religion" Fall 2023

Olivia Stoll, "Radical Feasting in Daisies" Fall 2023

Olivia Stoll, "The Sinister Role of Food in Parasite" Fall 2023

Jocelyn Streid, “The True Fool: Just Deserts and Power Inversions in The Dinner Game” Spring 2013

Sofia Soto Sugar, “Food for Relationships: Forming and Healing”  Spring 2017

Sofia Soto Sugar, “How to Eat When You’re Expecting” Spring 2017

Sofia Soto Sugar, “Feeding the Body and the Soul” Spring 2017

Sofia Soto Sugar, “Decadence as Distance” Spring 2017

Skyler Tapley, “A Touch of Spice for a More Fulfilling Meal and Life” Spring 2017

Skyler Tapley, “Food, With Love” Spring 2017

Skyler Tapley, “Food as a Catalyst” Spring 2017

Skyler Tapley, “A World of Cheese and Happiness” Spring 2017

Kennedy Thompson, “Cuisine as a Bridge Between Cultures”  Spring 2017

Kennedy Thompson, “Mellowed Martha” Spring 2017

Kennedy Thompson, “Mystical and Disciplinary Food in Matilda”  Spring 2017

Kennedy Thompson, “Eat to Live”  Spring 2017

Alexander Thornburg, "It's Not Just About Food" Fall 2023

Alexander Thornburg, "War and Ritual, Breakfast as a Community Builder" Fall 2023

Laura Tinkler, "Apollo Bath: Artistic Legacy and Cultural Authority" Fall 2023

Laura Tinkler, "Trauma on the Table: Exploring Carmey's Culinary Expression in The Bear" Fall 2023

Justin Tse, “Bacchanal”  Spring 2020

Meg Van Cleve, "The Invention of Leftovers" Fall 2023

Meg Van Cleve, "Memento Mori: Death and Feasting in Still Life with Hunting Trophies" Fall 2023

Meg Van Cleve, "More Than Just an Almond" Fall 2023

Neha Verma, “Food, Connection, and Identity in The Tale of Despereaux”  Spring 2013

Christian Villacres, “Could a Warm, Home-Cooked Meal Thaw a Frozen Heart?”  Spring 2017

Christian Villacres, “Substance Over Appearance”  Spring 2017

Christian Villacres, “One Big Night: The Subjectivity of Art”  Spring 2017

Christian Villacres, “The Breakfast Club Defined by Their Lunches”  Spring 2017

Naomi Wagner,  “The Parody of Feast in Monty Python and the Holy Grail”  Spring 2020

Naomi Wagner,  “Stalker: Food, Humanity, and the Supernatural”  Spring 2020

Naomi Wagner, “Ornament, Status, and Exclusion in the Hierarchical Feast”  Spring 2020

Zoe Wall, "Carolina in the Morning" Fall 2023

Zoe Wall, "Crossing Delancey" Fall 2023

Kerry Walsh, “Falling in Love over Meals”  Spring 2015

Kerry Walsh,  “Stop Horsin’ Around on the Meat Taboo”  Spring 2015

Jack Wang, “Meals of a Game Show Star”  Spring 2017

Jack Wang, “The Deadly Sin of High Class”  Spring 2017

Jack Wang, “Food, Vengeance, and Cruel Irony”  Spring 2017

Jack Wang, “Consumerism at the Cost of the Environment” Spring 2017

Madison Whalen, “Lester Burnham: From Creepy to Caring”  Spring 2015

Madison Whalen,  “Gluttony and the Lord Mayor’s Day Feast”  Spring 2015

Hannah Williams, “Eating to Secure Status”  Spring 2018

Hannah Williams, “Food as a Representation of Freedom”  Spring 2018

Hannah Williams, “Over-Indulgence as a Sign of a Life Lived to the Fullest” Spring 2018 

Hannah Williams, “Pretty Woman, Ugly Truth”  Spring 2018

Lindsay Worley, “Silenus and Bacchus on a Donkey with a Satyr”  Spring 2020

Aly Worthem, “The Feast of Santa Anita”   Spring 2020

Yuejia Zhang, "Bao as a Symbol of Chinese Family Love" Fall 2023

Yuejia Zhang, "Rummer as a Symbol for Political and Economic Status" Fall 2023

Yuejia Zhang, "Wine and Blood: Carnality and Brutality in Zhang Yimou's Red Sorghum" Fall 2023