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* 2011 : "The regrettable incident at Hereford" in ''Petits propos culinaires'' no. 92 (2011) pp. 58-59
* 2009 : "'We talked about the aubergines': international diplomacy and the Cretan diet" in Richard Hosking, ed., ''Vegetables: proceedings of the Oxford Symposium on Food and Cookery'' (Totnes: Prospect Books, 2009)
* 2007 : "Some Byzantine aromatics" in Leslie Brubaker, Kalliroe Linardou, eds, ''Eat, drink, and be merry (Luke 12:19): food and wine in Byzantium: in honour of Professor A. A. M. Bryer'' (Aldershot: Ashgate, 2007. ISBN 978-0-7546-6119-1) pp. 51-59
* 2007 : "Evolution of food and nutrition in the Mediterranean", "Glossary of typical Mediterranean food products and meals" in Michael Scoullos, Vasiliki Malotidi, eds, ''Mediterranean Food'' (Athens: MIO-ECSDE, 2007)
* 2007 : ”Apicius”, “Cheese: history”, “Fish: preserved fish”, “Greek gastronomy, Influence of”, “Oyster”, “Roman food”, “Tunny”, “Wine”, “Word origins” in Gillian Riley, ''Oxford Companion to Italian Food'' (Oxford: Oxford University Press, 2007).
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