Seventh International Conference on Food History and Food Studies
SESSION 40. NOURRITURES MILITANTES (I)
AMPHI 4. 9H00 > 10H30
MODÉRATION : DURAND Caroline, Trent University, Canada
• ANDRIICHUK Yuliia, Université Adam Mickiewicz, Pologne
Emancipation through food: feminist aspect of the Rural Housewives Clubs’ culinary activities in Greater Poland
• BUTLER Kris, Chercheur indépendant, Etats-Unis
British and American Drink Maps circulated to deter alcohol consumption in the 1800s
SESSION 41. FOOD HERITAGE THROUGH THE LENS OF CITIES AND MUNICIPALITIES
AMPHI 5. 9H00 > 10H30
ORGANISATION : AMILIEN Virginie, Université Métropolitaine d’Oslo, Norvège & SOARES Carmen, Université de Coimbra, Portugal
MODÉRATION : BESSIERE Jacinthe, Université de Toulouse-Jean Jaurès, France
• SALVADO Josefina, Université de Coimbra, Portugal
Gastrodiplomacy & Tourism: Engaging and Charming by the Senses.
• AMORIM PILLA Maria Cecilia B., Pontifícia Universidade Católica do Paraná, Brésil
Urban gardens and food heritage: a sustainability proposal for food vulnerable groups in Curitiba
SESSION 42. POMACEOUS FRUIT: GROWING, CONSUMING AND PRESERVING APPLES – HISTORICAL, ANTHROPOLOGICAL AND AGRO-ECONOMIC APPROACHES (I)
SALLE 218. 9H00 > 10H30
ORGANISATION : HÖRZ Peter F. N., Hochschule Esslingen/Karl-Franzens-Universität Graz, Allemagne/Autriche
& PESELMANN Arnika, Julius-Maximilians-Universität Würzburg, Allemagne
MODÉRATION : MEDINA F. Xavier, Universitat Oberta de Catalunya, Espagne
• PESELMANN Arnika, Julius-Maximilians-Universität Würzburg, Allemagne
Apple knowledge« – Plant-human relationships in intensive fruit growing
• SCHÜRMANN Thomas, Kulturanthropologisches Institut Oldenburger Münsterland, Allemagne
Apple Growing in Oldenburger Münsterland
SESSION 43. CRIME AND PUNISHMENT? SOCIAL, LEGAL, AND MEDICAL RESPONSES TO WOMEN’S DRINKING
SALLE 219. 9H00 > 10H30
ORGANISATION : LOCK Pam, University of Bristol, Royaume-Uni & DIAS-LEWANDOWSKA Dorota, Académie Polonaise des Sciences, Pologne
MODÉRATION : KNEALE James, University College London, Royaume-Uni
• DIAS-LEWANDOWSKA Dorota, Académie Polonaise des Sciences, Pologne & STAFFORD Craig, University of Liverpool, Royaume-Uni
Sober and moral as any honest woman should be. Policing drinking women in Poland and Britain in the second half of the 19th century
• LOCK Pam, University of Bristol, Royaume-Uni & SMITH Iain, University of Glagow, Écosse
The Effects of a Stroke of Lightening or of Spirit Drinking? An investigation into the drinking of older women and the threat of so-called Spontaneous Human Combustion
SESSION 44. FOOD ON THE ROAD IN CONTEMPORARY ITALY
SALLE 221. 9H00 > 10H30
ORGANISATION : VARINI Valerio, Università degli studi Milano-Bicocca, Italie
MODÉRATION : MAGAGNOLI Stefano, Università di Parma, Italie
• VARINI Valerio, Università degli studi Milano-Bicocca, Italie & SUFFIA Ilaria, Università Cattolica del Sacro Cuore-Milan et Rome, Italie
Food en route: Michelin guides and taste shaping in Italy (second half of the 20th century)
• LOCATELLI Andrea & MARTINELLI Nicola, Università Cattolica del Sacro Cuore – Milan et Rome, Italie
Wine and food, tourism and agriculture: Italy’s central Alps between the 19th and 20th centuries
SESSION 45. AOP VITICOLES, LABELS ET MARQUES. REGARDS CROISÉS : HISTOIRE, SOCIOLOGIE ET DROIT
SALLE 225. 9H00 > 10H30
ORGANISATION : SITNIKOFF Françoise, Université de Tours, France
MODÉRATION : ASSEGOND Christèle, Université de Tours, France
• LABELLE Fabienne & COLLIN Mathilde, Université de Tours, France
Le développement des marques viticoles: bonne ou mauvaise nouvelle pour le consommateur ?
• RADUGET Nicolas, Université de Tours, France
Participer à la communication historique des AOC : retour d’expérience(s)
• SITNIKOFF Françoise & CHAZAL Hélène, Université de Tours, France
Les AOP et les labels viticoles : alliance ou concurrence ?
SESSION 46. NOURRITURES MILITANTES (II)
AMPHI 4. 10H45 > 12H15
MODÉRATION : SCHOLLIERS Peter, Vrije Universiteit Brussel, Belgique
• DURAND Caroline, Trent University, Canada
Militer pour mieux manger. L’activisme des ménagères d’un quartier ouvrier de Montréal, 1970-2000
• ROTA Marco, Université de Milan, Italie
“Striking to Eat Better!”. Politics of Factory Meal in Italy, 1969-70
SESSION 47. FOOD HERITAGE THROUGH THE LENS OF RURAL AREAS AND TOURISM
AMPHI 5. 10H45 > 12H15
ORGANISATION : AMILIEN Virginie, Université Métropolitaine d’Oslo, Norvège & SOARES Carmen, Université de Coimbra, Portugal
MODÉRATION : CRENN Chantal, Université de Montpellier, France
• BESSIERE Jacinthe, Université de Toulouse-Jean Jaurès, France
L’alimentation, au cœur des interstices touristiques entre ville et campagne ; l’exemple de l’agritourisme.
• VERMEHREN Anna Insa & WALSØE Jonas, Museum Nord, Norvège
How museums contribute to the notion of food heritagisation A case study of the Lofoten Islands
SESSION 48. POMACEOUS FRUIT: GROWING, CONSUMING AND PRESERVING APPLES – HISTORICAL, ANTHROPOLOGICAL AND AGRO-ECONOMIC APPROACHES (II)
SALLE 218. 10H45 > 12H15
ORGANISATION : HÖRZ Peter F. N., Hochschule Esslingen/Karl-Franzens-Universität Graz, Allemagne/Autriche &
PESELMANN Arnika, Julius-Maximilians-Universität Würzburg, Allemagne
MODÉRATION : MEDINA F. Xavier, Universitat Oberta de Catalunya, Espagne
• JOHLER Birgit, Volkskundemuseum, Graz, Autriche
“Fresh, Fruity, Styrian” – Cultural Studies Perspectives on an Austrian Province and it’s most Popular Pome Fruit
• HÖRZ Peter F. N., Hochschule Esslingen/Karl-Franzens-Universität Graz, Allemagne/Autriche
Trouble in Orchard Paradise: Insights into an Anthropologist’s Attempt to Perceive Running Events in Württemberg’s Cultural Landscape
SESSION 49. MONITORING BEHAVIOUR IN DRINKING HOUSES: 1600-2022
SALLE 219. 10H45 > 12H15
ORGANISATION : SHUTTLEWORTH Stephanie, Manchester Metropolitan University, Royaume-Uni & SMITH Amy, University of Bristol, Royaume-Uni
MODÉRATION : LOCK Pam, University of Bristol, Royaume-Uni
• SMITH Amy, University of Bristol, Royaume-Uni
The early modern ale seller: a figure of surveillance
• SHUTTLEWORTH Stephanie, Manchester Metropolitan University, Royaume-Uni
Internalising the job: Surveillance and identity in the hospitality industry