HomeInternation Conference on Food History and Food Studies

Internation Conference on Food History and Food Studies

Conférence internationale d'histoire et des cultures de l'alimentation

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Published on Monday, October 13, 2014 by João Fernandes

Summary

The intention is that the symposium will bring together specialists from all over the world. No specific theme as been fixed for this first occasion; all proposals under the broad heading of Food Studies will be considered. In essence, it will be a multi- and cross-disciplinary event covering all historical periods.The event aims to bring together scholars from all over the world. No specific theme as been fixed for this first occasion; all proposals within the sphere of Food Studies will be considered. The symposium will be essentially multi- and cross-disciplinary and will cover all historical periods.

Announcement

Presentation and argument

It gives me pleasure to announce that the European Institute for the History and Cultures of Food (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organising its first International Conference to be held on Thursday 26 and Friday 27March 2015 in Tours (France).

This is the first event of its kind and aims to become an annual gathering within the scope of a continuation of the IEHCA’s work over the last twelve years, carried out through its publications (Food & History, “Table des Hommes” collection), its support for research (organisation of conferences; awards for young researchers) and its facilitation of networking opportunities among Food Studies researchers (Yearly Summer School…).

The intention is that the symposium will bring together specialists from all over the world. No specific theme as been fixed for this first occasion; all proposals under the broad heading of Food Studies will be considered. In essence, it will be a multi- and cross-disciplinary event covering all historical periods.

The event aims to bring together scholars from all over the world. No specific theme as been fixed for this first occasion; all proposals within the sphere of Food Studies will be considered. The symposium will be essentially multi- and cross-disciplinary and will cover all historical periods.

All researchers are welcome (doctoral, post-doctoral, research lecturers, independent researchers, etc.).

Submission guidelines

Two types of submission, with free choice of subject, will be accepted:

-      Individual submissions, that should include

  • the name(s) of the speaker/speakers
  • their institution(s) if applicable
  • the title of their paper
  • contact details
  • a 250-word abstract 

-      Submissions for “panel” sessions on a given theme.

For each participant, the same information is required as for individual submissions. 

Submissions will be reviewed and selected by the IEHCA’s academic committee.

Papers must not exceed 20 minutes in length and can be presented in English or French.  

The closing date for sending submissions is the

15 December 2014.

every complete submission will receive a reply within 10 days, irrespective of whether it is sent before or on the closing date.

They should be sent, as well as any questions, to Loïc Bienassis:

loic.bienassis@iehca.eu

Please note that conference participants' expenses cannot be covered in whole or in part by the IEHCA.

The international conference will take place the 26th and 27th of March

Scientific committee

  •  Mikel ARAMBURU OTAZU, Professeur, Anthropologie, Universidad de Barcelona, España,
  •  Eva BARLÖSIUS, Professeur, Sociologie, Leibniz Universität Hannover, Deutschland,
  •  Karin BECKER, Professeur, Littérature, Privatdozent Westfälische Wilhelms-Universität Münster, Deutschland,
  •  Isabelle BIANQUIS, Professeur, Anthropologie, Université François-Rabelais, Tours, France,
  •  Martin BRUEGEL, Directeur de recherches, INRA ALISS, Histoire contemporaine, Ivry, France,
  •  Julia CSERGO, Maître de conférences, Histoire contemporaine, Université Lumière Lyon 2, France,
  •  Catherine ESNOUF, Directrice scientifique adjointe INRA, Industrie alimentaire et alimentation durable, Paris, France,
  •  Alban GAUTIER, Maître de conférences, Histoire médiévale, Université du Littoral, Boulogne-sur-Mer, France,
  •  Allen J.GRIECO, Chercheur associé, Villa I Tatti, The Harvard University Center for Italian Renaissance Studies, Firenze, Italia,
  •  Marie-Pierre HORARD-HERBIN, Maître de conférences, Archéozoologie, Université François-Rabelais, Tours, France,
  •  Mary HYMAN, Chercheuse indépendante, Historienne de l'alimentation, Paris, France,
  •  Philippe MEYZIE, Maître de conférences, Histoire moderne, Université de Bordeaux 3, France,
  •  Massimo MONTANARI, Professeur, Histoire médiévale, Università di Bologna, Italia,
  •  Pascal ORY, Professeur, Histoire contemporaine, Université Paris 1, France,
  •  Jean-Robert PITTE, Professeur, Géographie, Université de Paris-Sorbonne, Paris, France,
  •  Jean-Pierre POULAIN, Professeur, Sociologie, Université Toulouse 2 Le Mirail, France,
  •  Marie-Pierre RUAS, Chargée de recherche, Archéozoologie, Archéobotanique, Muséum national d'histoire naturelle, Paris, France,
  •  Françoise SABBAN, Directrice d’études, Anthropologie, École des Hautes Études en Sciences Sociales, Paris, France
  •  Peter SCHOLLIERS, Professeur, Histoire contemporaine, Vrije Universiteit Brussel, België,
  •  John WILKINS, Professeur, Histoire ancienne, University of Exeter, United Kingdom,

Places

  • Tours, France (37)

Date(s)

  • Monday, December 15, 2014

Keywords

  • alimentation, food studies, culture de l'alimentation

Contact(s)

  • Loic Bienassis
    courriel : loic [dot] bienassis [at] iehca [dot] eu

Information source

  • Loic Bienassis
    courriel : loic [dot] bienassis [at] iehca [dot] eu

To cite this announcement

« Internation Conference on Food History and Food Studies », Call for papers, Calenda, Published on Monday, October 13, 2014, http://calenda.org/301337