Étiquette : 31 May SESSIONS

15H45 > 17H15 SESSIONS

SESSION 1. REGIONAL / NATIONAL CUISINES IN EUROPE SINCE THE 18TH CENTURY
AMPHI 4. 15H45 > 17H15​

ORGANISATION : SANTICH Barbara, University of Adelaide, Australie
MODÉRATION : MAGAGNOLI Stefano, Université de Parme, Italie

• SANTICH Barbara, University of Adelaide, Australie
The Emergence and Acceptance of Provençal Cuisine in the 19th Century

• SAMANCI Ozge, Özyeğin University, Turquie
Reconstruction of culinary identities in Turkey during the 20th century: National, Regional and Local Boundaries

• SCHOLLIERS Peter, Vrije Universiteit Brussel, Belgique
Flemish Cuisine? Regional Cuisines in the Formation of a Belgian Cuisine in the 19th Century

SESSION 2. HISTORICAL AND CONTEMPORARY EXPLORATIONS OF THE RELATIONS BETWEEN BULGARIAN PEOPLE AND THEIR FRUITS AND VEGETABLES

AMPHI 5. 15H45 > 17H15​

SESSION ANNULÉE

SESSION 3. RECIPES IN FRANCE, BRITAIN AND GREECE

SALLE 15H45 > 17H15​

MODÉRATION : GRIECO Allen J. , The Harvard University Center for the Study of Italian Renaissance Studies, Italie/États-Unis

• WILKINS John, University of Exeter, Royaume-Uni
Galen on food for the elderly

• JAINE Tom, Chercheur indépendant, Royaume-Uni
English translations of French cookery books in the 19th century

• HILL Shaun, Chercheur indépendant, Royaume-Uni
Constructing a restaurant meal for adult diners

SESSION 4. ENHANCING INTANGIBLE HERITAGE AND FOOD CULTURE IN ITALY: THE GEOPORTAL OF FOOD CULTURE (GEOPORTALE DELLA CULTURA ALIMENTARE)

SALLE 219. 15H45 > 17H15​

ORGANISATION : VENTURA Leandro, Istituto Centrale per il Patrimonio Immateriale, Italie
MODÉRATION : VENEGONI Giovanni, BIA srl, Italie

• SAOTTINI Ambra, BIA srl, Italie
The Geoportal of Food Culture (Geoportale della Cultura Alimentare): history, structure and opportunities

• SASSONE Silvia, Spoon Group srl, Italie
Food culture as a driver of change and opportunity: the candidature of Italian cuisine as UNESCO Intangible Cultural Heritage

SESSION 5. L’INVENTION DE LA TRADITION (I)

SALLE 221. 15H45 > 17H15

MODÉRATION : HEGNES Atle Wehn, Université Métropolitaine d’Oslo, Norvège

• EINAV-AHARONI Yasmin, Ben-Gurion University of the Negev, Israel
Eating the “Classic Israeli Dinner”: Reality, Ideal or necessity?

• HRYCIUK Renata, University of Warsaw, Pologne
“Tlayudas Netflix”. From urban heritage of Oaxaca to national Mexican brand

• TOBELEM Lola, Chercheuse indépendante, France
L’argot comestible : quand la langue verte passe à table

SESSION 6. PRÉCARITÉ ALIMENTAIRE ET ÉDUCATION AU GOÛT

SALLE 225. 15H45 > 17H15

ORGANISATION : SAJALOLI Bertrand, Université d’Orléans, France & VERDELLI Laura, Université de Tours, France
MODÉRATION : PAYEN Alain, ONG A.S.I.E, France

• SAJALOLI Bertrand, Université d’Orléans, France
Le « bien-manger chez les précaires en région Centre-Val de Loire : incantation, éducation ou illusion ?

• VERDELLI Laura, Université de Tours, France
Le millet, nouvel eldorado de l’alimentation indienne ? Exemple du Tamil Nadu

• PLICHON Stéphanie & DENIAU Francine, Chercheuses indépendantes, France
Des jeunes de la région Centre-Val de Loire engagés dans un dialogue alimentaire inter-culturel (Inde-France)