OPENING SESSION

  • Videoconference
  • 15:30 - 15:45 PM

Welcome ceremony

LAURIOUX Bruno (Président de l’Institut Européen d’Histoire et des Cultures de l’Alimentation, Tours)
SABBAN Françoise (Présidente du conseil scientifique de l’Institut Européen d’Histoire et des Cultures de l’Alimentation, Tours)
BIENASSIS Loïc (Institut Européen d’Histoire et des Cultures de l’Alimentation, Tours)
GRIECO Allen J. (Villa I Tatti, Harvard University, Florence, Italie)
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Paul Freedman

Professor of History, Yale University

  • Plenary Lecture
  • 15:45 - 16:30 PM

Is there such a thing as American Cuisine?

Three responses to the question of what American cuisine might amount to have been:
1. Whatever Americans eat, it does not deserve the name of a "cuisine"
2. Essentially McDonald's burgers and other fast-food items
3. Eclecticism particularly of international or immigrant adaptations (tacos, sushi, pizza).

The talk asserts that there is indeed an American cuisine, but it does not possess an identifiable dossier of specific dishes on the order of pot au feu for France or mamaliga for Romania. Rather American food culture is centered on three aspects: a faded tradition of regional cuisines (of which the most intact is that of southern Louisiana), an early and thorough embrace of modernity (processed and convenience-oriented foods) and variety, the latter visible in the wide choice among "ethnic" restaurants as well as the tendency for food companies to proliferate flavors and the illusion of choice.

PARALLEL SESSIONS

  • Videoconference
  • 17:00 - 18:30 PM

Sessions 1 to 6

1. Reading Cookbooks under a New Light. Food, Body and Power in Mexican Recipes (XX-XXI 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 Eighteenth and Nineteenth-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)