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Food as a cultural heritage: challenges, processes and perspectives

L’alimentation comme patrimoine culturel : enjeux, processus et perspectives

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Published on Friday, September 15, 2017 by Céline Guilleux

Summary

The first objective of the conference will be to advocate a multidisciplinary approach to the various aspects covered by food heritage. The second innovative trajectory will be to take a European and international standpoint, with a particular reference to countries that have successfully added food elements to the Intangible Cultural Heritage of Humanity. Finally, we will focus particular attention on the differing time frames, including those that are more long-term in nature.

Announcement

Conference organised by the European Institute for the History and Cultures of Food (IEHCA, Tours, France) - 15-16 November 2018 – Tours (France)

Argument

This comprehensive approach will first focus on challenges: providing a precise definition of concepts such as intangible and food heritage, identifying the scientific and professional communities concerned by these concepts, while also taking the fragile nature of food heritage into account.

Understanding processes is key, in terms of developing the concept of intangible heritage or the historic development of food heritage (compared to concepts such as terroir), and preparing applications for inclusion on UNESCO’s Representative List. The national inventories are essential tools in this regard.

And finally, perspectives consider the fact that, as with any other intangible cultural heritage, food heritage is covered by safeguarding measures. The establishment of a global network of intangible cultural heritage food elements can, clearly, provide robust support for any collective action. We intend to lay the foundations for this network with the 2018 symposium.

Submission guidelines

If you would like to present a paper at this conference, please send a proposal including an abstract and a CV (1 page maximum, in total) in French or English to be submitted to loic.bienassis@iehca.eu

by 15 December 2017.

Steering committee (provisional)

  • Loïc Bienassis (Chargé de mission scientifique, Institut Européen d’Histoire et des Cultures de l’Alimentation, Tours)
  • Francis Chevrier (Directeur de l’Institut Européen d’Histoire et des Cultures de l’Alimentation, Tours)
  • Denis Feignier (Inspecteur général de l’agriculture, ministère de l’Agriculture et de l’Alimentation)
  • Bruno Laurioux (Professeur d'histoire du Moyen Âge et de l'alimentation, Université de Tours)
  • Pascal Liévaux (Chef du département du pilotage de la recherche et de la politique scientifique, ministère de la Culture)
  • Jean-Robert Pitte (Professeur émérite de géographie, Université Paris-Sorbonne)
  • Françoise Sabban (Directrice d’études, anthropologie, École des Hautes Études en Sciences Sociales, Paris)
  • Laurent Stéfanini (Ambassadeur, Délégué permanent de la France auprès de l’UNESCO)

Scientific committee (provisional)

  • Chiara Bortolotto (Chercheuse associée au laboratoire d’anthropologie et d’histoire de l’institution de la culture (LAHIC), Paris)
  • Antonella Campanini (Enseignante/chercheuse en histoire médiévale, University of Gastronomic Sciences, Pollenzo, Italie)
  • Allen J. Grieco (Chercheur associé, Villa I Tatti, The Harvard University Center for Italian Renaissance Studies, Florence, Italie)
  • Jean-Robert Pitte (Professeur émérite de géographie, Université Paris-Sorbonne)
  • Françoise Sabban (Directrice d’études, anthropologie, É0cole des Hautes Études en Sciences Sociales, Paris)
  • Sylvie Sagnes (Chargée de recherche, CNRS, Institut interdisciplinaire d'anthropologie du contemporain, Paris)

Places

  • Tours, France (37)

Date(s)

  • Friday, December 15, 2017

Keywords

  • patrimoine, patrimoine culturel immatériel, culture, identité culturelle, politique culturelle, UNESCO, alimentation

Contact(s)

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

Reference Urls

Information source

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

To cite this announcement

« Food as a cultural heritage: challenges, processes and perspectives », Call for papers, Calenda, Published on Friday, September 15, 2017, http://calenda.org/416115