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123“The Science of Taste,” Invited lecture,  Brock University, January 2009.“Faculty of Taste: Cooks and Sensibility in the Eighteenth Century,” Western Society for French History, Université Laval, November 2008.“A Perfect Body of Knowledge: Taste, Digestion, and Dissection in Eighteenth-Century France,” International Society for Eighteenth-Century Studies, Montpellier, France, July 2007.Panel chair, “People of Color in the Revolutionary Era: Debates, Relationships, and Representations,” Consortium on the Revolutionary Era, 1750­1850, George Mason University, March 2007.Comment on papers by Nina Gelbart, Jason Kuznicki, and Jeffrey Merrick, Western Society for French History, California State University, October 2006.“Infection and Corruption: Cooks and Kitchens in Eighteenth-Century Paris,” Western Society for French History, Colorado College, October 2005.“Corrupting Spaces: Kitchens and Danger in Eighteenth-Century Paris.” Society for the Study of French History, University of Southampton, UK, July 2005.“Guilty Pleasures and Culinary Terrorism: McDonaldization in the United States, France, and Madagascar.” Invited lecture, American Studies Conference, Antananarivo, Madagascar, May 2005.“The Scientist in the Kitchen: Cooking, Expertise, and Authority in Eighteenth-Century France.” Society for French Historical Studies, Stanford University, March 2005. Organized the panel “The Cultivation of Expertise.”“Domestic Expertise: Literacy and Numeracy in the Eighteenth-Century Kitchen.” Western Society for French History, Texas Tech University, October 2004. Winner of the Edward T. Gargan Prize.“Constructing the Cook: The Professionalization of Taste in Eighteenth-Century France.” Workshop on “Expertise in Pre- and Early Modern Societies,” International Institute, University of Michigan, October 2001.“Unimagined Empire: A Frenchman in India, 1755-1763.” Workshop on “Empires, States, and Political Imagination,” International Institute, University of Michigan, April 2000.