European Institute for Food History and Cultures / Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA) (Web)
Time: 31.05.-04.06.2021
Venue: virtual space, via Tours
Program
Mo., 31.05.2021
- 15:30 PM: Welcome: Bruno Lauriox, Françoise Sabban and Loïc Bienassis (IEHCA, Tours), Allen J. Grieco (Harvard Univ., Florence, Italie)
- 15:45 PM: Plenary Lecture: Paul Freeman: Is there such a thing as American Cuisine?
17:00 PM, parallel sessions
- 1: Reading Cookbooks under a New Light. Food, Body and Power in Mexican Recipes (20th-21th centuries)
- 2: Tasty maps. Cartography and patrimonialisation of food between simplification, stereotypes and territory
- 3: L’alimentation des enfants et les savoirs nutritionnels: entre objectifs marchands, éducatifs et de santé
- 4: Diet and Health in the 18th and 18th-Century French and British Caribbean
- 5: Métamorphoses de l’aliment. Les frontières entre les aliments et les médicaments, entre droit agricole et alimentaire, entre normes religieuses et de consommation
- 6: An introduction to the »Atlas of language and texts of Italian gastronomic culture from the Middle Ages to the Unification« (AtLaTIG)
Tu., 10.06.2021
15:00 PM, parallel sessions
- 7: Dialogue entre le vêtement, le corps et les représentations
- 8: Losing it: food and loss during the COVID-19 pandemic
- 9: Why should men abstain themselves from eating meat? Perspectives towards vegetarianism in Ancient Mediterranean world
- 10: Traditional poultry production in France and South East Asia
- 11: Tides of Untold Stories: Subaltern Subjectivities in Maritime Food Geographies; Read more … (Web)