Archives 2021

Our sixth conference took place online, you can find the replays below.

Monday, May 31st

Welcome ceremony

Plenary 1: Paul Freedman – Is there such a thing as American Cuisine?

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

Session 2 – Tasty maps. Cartography and patrimonialisation of food between simplification, stereotypes and territory

Session 3 – L’alimentation des enfants et les savoirs nutritionnels: entre objectifs marchands, éducatifs et de santé

Session 4 – Diet and Health in the Eighteenth and Nineteenth-Century French and British Caribbean

Session 5 – Métamorphoses de l’aliment. Les frontières entre les aliments et les médicaments, entre droit agricole et alimentaire, entre normes religieuses et de consommation

Session 6 – An introduction to the «Atlas of language and texts of Italian gastronomic culture from the Middle Ages to the Unification» (AtLaTIG)

Tuesday, June 1st

Session 7 – Dialogue entre le vêtement, le corps et les représentations

Session 8 – Losing it: food and loss during the COVID-19 pandemic

Session 9 – Why should men abstain themselves from eating meat? Perspectives towards vegetarianism in Ancient Mediterranean world

Session 10 – Traditional poultry production in France and South East Asia

Session 11 – Tides of Untold Stories: Subaltern Subjectivities in Maritime Food Geographies

Session 12 – Home Making Through Food Practices Among Migrant Communities in Southern Europe and Beyond

Session 13 – Healthy food in Spanish gastronomy and food science (1880s-1960s)

Session 14 – J’irai manger sur vos tombes

Session 15 – Les spécialités rituelles saisonnières dans l’alimentation en Turquie

Session 16 – Lagoonscapes: Future Views from Venice

Wednesday, June 2nd

Session 17 – Food and Drink in Performance

Session 18 – Grimod de La Reynière : critique du goût, penseur de la commensalité et écrivain libertin

Session 19 – Material Culture and immaterial practice: the cultural underpinnings of wine production and consumption, 1750-2000

Session 20 – Food Studies in Russia

Session 21 – Riz-poulet pour les Mineurs Non-Accompagnés (MNA)

Session 22 – L’alimentation en scène

Session 23 – Alimentation et migration : approches méthodologiques et enjeux contemporains. I. Approches méthodologiques

Session 24 – Food History: different approaches – Brazil and Portugal

Session 25 – Food and identity

Thursday, June 3rd

Session 27 – Intoxicants in Early Modern Europe

Session 28 – Alimentation et migration : approches méthodologiques et enjeux contemporains. II. Alimentation et identités

Session 29 – Wine, history and power: how wine has transmitted and transmuted power in imperial and colonial cultures around the world

Session 30 – The Reception of Galen’s treatise On Simple Medicines – I

Session 31 – First Cookbooks : Poland, Lithuania and Ukraine

Session 32 – Westerners and Tea in the 19th and early 20th Centuries: Charting New Commercial and Cultural Perspectives

Session 33 – Alimentation et migration : approches méthodologiques et enjeux contemporains. III. Alimentation et espace public

Session 34 – The Reception of Galen’s treatise On Simple Medicines – II

Session 35 – Different ways of eating in São Paulo, Brazil: appropriations, absences and negotiations during the colonial period and in the 20th century

Session 36 – Assaisonnement irremplaçable, intrus impardonnable. Regards comparatifs et multidisciplinaires autour du sel (Europe et Amériques, XIVe-XVIe siècle)

Friday, June 4th

Session 37 – Re-thinking the spice trade and spice consumption in late Medieval and Renaissance Italy

Session 38 – Not Just Tomato: A Global History. Preserved food in the contemporary age (19th-20th centuries): making, trade, consumption, marketing, and technology

Session 39 – L’excès alimentaire dans la littérature française du XVIIIe siècle

Session 40 – Eating at the Factory. Workers’ Meals and Industrial Canteens in a Transnational Perspective (20th Century)

Session 41 – Food and Cooking on Early Television: Impact on European Food Culture

Plenary 2: Chantal Creen – Aliments et mangeurs en circulations entre créativités et contraintes

Closing ceremony

Previous programs

Conférence 2021 (PDF)

Conférence 2019 (PDF)

Conférence 2018 (PDF)

Conférence 2017 (PDF)

Conférence 2016 (PDF)

Conférence 2015 (PDF)