“Plants as Staple Food” in A Cultural History of Plants in the Seventeenth and Eighteenth Centuries Vol. 4, ed. Jennifer Milam, 25-51. London: Bloomsbury Academic, 2022.
“Stranger than Fiction: the Reality and Fantasy of Eating in Space” in Cosmos as a Journal 2021 (2), ed. Julijonas Urbonas, 94-100. Vilnius: Lithuanian Culture Institute, 2021.
“Food, Fantasy, and the Realities of the Anthropocene” in Politics of Food, ed. A. Cezar & D. Burrows. London: Sternberg Press & Delfina Foundation, 2019.
“Pasture and Pastoralism: the inextricable links between food, culture and landscape in Samburu District, Northern Kenya” in Food and Landscape: Proceedings of the Oxford Symposium on Food & Cookery 2018, ed. Mark McWilliams, 232-240. Totnes: Prospect Books, 2019. (co-author W. Rubel)
Food, Politics & Society: Social Theory & the Modern Food System. Berkeley, London: University of California Press, 2018. (co-authors Alejandro Colas, Jason Edwards & Sami Zubaida.
“Are cookbooks as innocent as they seem?” Delicious Magazine, May 2017.
“Shakespeare in the Marketplace.” Series of 8 articles. The Borough Market Blog, 2016.
“Let Them Eat Rice Bread.” The Borough Market Blog, 2016.
“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
“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
Levi, Jane. Eating in Space: some food for thought.” ROOM: The Space Journal, Oct 2015: 97-100.
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.
“Space, Food In.” In The Oxford Companion to Food, edited by Alan Davidson and Tom Jaine, 761. Oxford: Oxford University Press, 2014.
“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
“Space” in Ken Albala (ed.), Food Cultures of the World Encyclopedia (Santa Barbara, California: Greenwood , 2011), pp 291-294. PDF: GreenwoodEncyclopedia-Space-2011
“Picnic Indoor” in GQ Magazine (Romania), March 2011, pp 84-85. PDF: GQ-PicnicIndoor-Romanian-Mar2011
“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
“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
“An Extraterrestrial Sandwich: the Perils of Food in Space” in Endeavour, 34 (2010), pp 6-11. PDF: EndeavourLevi2010
“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). (co-authors W. Rubel and Elly Loldepe. PDF: OxSymp-SamburuMilk-2010
“Eat Like a Living God: 21 Ways to Celebrate – with Food” in GQ Magazine (UK), December 2009. PDF: GQ-EatLikeLivingGod-Dec2009
“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
“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.
“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).
Jane Levi 