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Lauren R.H. Janes
Assistant Professor

Lubbers Hall 322
126 East 10th Street
Holland, MI 49423

B.A., Hope College, 2004
M.A., University of California, Los Angeles, 2006
Ph.D., University of California, Los Angeles, 2011

Lauren Janes joins the Hope faculty in 2013 as Visiting Assistant Professor of History. She received her BA at Hope and her MA and PhD at UCLA. She returns to Hope from Franklin College in Indiana where she taught World History.

Professor Janes’s dissertation examines the promotion and consumption of foods from the French colonies in France during the First World War and the interwar period. She has published articles and a book chapter related to this topic and is currently revising her book manuscript titled “The Taste of Empire: Colonial Food in Interwar Paris.” Her next project will be a global history of the impact of French imperialism on the agriculture, diets, and culinary cultures of former French colonies, especially those in North and West Africa and the Caribbean.

Professor Janes teaches World Civilizations I and II, Colonial and Post-Colonial Africa, and the Making of Modern Africa. In all of her courses, she strives to teach history in a global framework, focusing on regional and global connectivity and the movement of ideas, goods, people, and power structures around the world.

A native of Indianapolis, Professor Janes has also lived in Los Angeles, Paris, and Washington, DC. She loves to travel, especially in France, and has co-led the UCLA summer history program in Paris four times.


Courses Taught

HIST 207: World Civilization I
HIST 221: Colonial and Post-Colonial Africa


Current Research

Coming Soon



Journal Articles
“Selling rice to wheat eaters: the colonial lobby and the promotion of Pain de riz during and after the First World War,” Contemporary French Civilization 38, no 2 (2013), 179-200.

"Exotic Eating in Interwar Paris: Dealing with Disgust," Food and History 8, no. 1 (2010), 237-256.

Editor, “Dossier: Food and Empire,” Food and History 8, no. 1 (2010), 215-286.

Book Chapters
“Python, sauce de poisson et vin: Produits des colo
nies et exotisme culinaire aux déjeuners amicaux de la Société d’acclimatation, 1905-1939” [Python, Fish Sauce, and Wine: Colonial products and culinary exoticism at the banquets of the Acclimatization Society, 1905-1939] in Eva Barlosius, Martin Bruegel, and Marilyn Nicoud (eds.) Le choix des aliments: Informations et pratiques alimentaires
(Presses Universitaires François Rabelais and Presses Universitaires de Rennes, 2010), 139-157.



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