HomeFood and Weather

Food and Weather

L'alimentation et le temps qu'il fait

Essen und Wetter

*  *  *

Published on Monday, July 01, 2013 by Élodie Faath

Summary

Ce colloque pluridisciplinaire vise à combler une lacune dans la recherche, en étudiant les nombreuses interdépendances entre les conditions météorologiques et l’alimentation humaine. Il s’appuie sur deux réseaux : celui de l’IEHCA, qui travaille sur l’histoire et les cultures de l’alimentation, et celui qui se consacre aux représentations du temps météorologique (Réseau Perception du climat). Bien qu’ils partagent centres d’intérêts, sujets, méthodes, ils n’ont jamais vraiment réuni leurs expériences.

Announcement

Call for Papers

This multidisciplinary colloquium aims at filling a gap in research by studying the numerous interdependences between weather conditions and human food. It leans on two networks: that of the IEHCA, which works on the history and the cultures of food, and that dedicated to representations of weather (Perception of climate network).

Yet, both research fields of food and meteorology train an “interscience” (Parrochia) which requires a holistic approach of a “total phenomenon” (Mauss). The human beings who are biological and social, try to establish, by collective standards, the interaction between individuals and their environment, between the inside and the outside, in an aim of control, forecast and protection.

Studying relationships between food and meteorology responds, today in highly developed western countries, to a social search for harmony with “Nature”. What about other places? The colloquium will hand over to other cultures. The themes aim to be registered both in the present time and in a historical perspective. The topic will not be the history of food or the history of climate but crossed views. The consequences of the global warming on foodstuffs, as well as past and present scarcities and famines associated with exceptional weather conditions, do not constitute the heart of the subject, because these themes have been and are still the object of numerous colloquiums.

Four axes will be explored: perceptions, rhythms, discourses, signs.

  • Perceptions

Do weather conditions determine where and what we eat and drink? Do diets respond to meteorological constraints? Does the temperature of food respond to the air temperature? Does the preparation of food change according to the weather? Do we eat and drink differently in unusual weather conditions?

  • Rhythms

Do the meteorological and food temporalities echo to each other? Is there a seasonality of food? Is there an influence of the weather on the emergence of food cultures? Does the weather determine the ways of preservation and consumption of food? Are the weather types staged in the culinary practices? How does the gastronomy put in show food and weather?

  • Discourses

How have the gastronomic and meteorological discourses got mixed with each other? Do food and meteorological terminologies respond to each other? What meteorological metaphors enrich the culinary literature? What rhetoric means are used to tell the short-lived of the weather and of eat and drink? How do cookbooks integrate the weather conditions? What functions do the culinary and meteorological references have in texts of any kinds? How do weather and meal scenes build an effect of reality in pieces of art?

  • Signs

What systems of signs gather food and meteors? What food, culinary practices are summoned in rites associated to the weather? To what spiritual representations of the environment do they echo? Has progress in sciences of the atmosphere changed the supply? Does sharing of weather and food create an identity?

Submission guidelines

Proposals should be sent until

1st October 2013

to the following address: coll.aliment.meteo@listes.paris-sorbonne.fr 

We would like to ask you to send a provisional title and an abstract of 400 words (in French, in German or in English), as well as your university address.

Conference language will be French, German and English.

The publication is envisaged in the “MétéoS” series of the Éditions Hermann (Paris).

Organization

  • Karin Becker, IEHCA / Westfälische Wilhelms-Universität Münster
  • Vincent Moriniaux, ENeC / Université Paris-Sorbonne
  • Martine Tabeaud, ENeC / Université Paris 1 Panthéon-Sorbonne

Scientific Board

  • Karin Becker, literature, Universität Münster
  • Trude Ehlert, philology, Universität Würzburg
  • Michael Gamper, literature, Universität Hannover
  • Allen Grieco, history, Villa I Tatti, Firenze
  • Sylvie Guichard Anguis, japanology, CNRS, Paris
  • Gunther Hirschfelder, ethnology, Universität Regensburg
  • Cornelia Lüdecke, meteorology, Deutsche Meteorologische Gesellschaft
  • Vincent Moriniaux, geography, Université Paris-Sorbonne
  • Jean-Robert Pitte, geography, Université Paris-Sorbonne
  • Martin de la Soudière, ethnology, Centre Edgar Morin, Paris
  • Emmanuel Le Roy Ladurie, history, Collège de France
  • Françoise Sabban, sinology, EHESS, Paris
  • Peter Scholliers, history, Vrije Universiteit Brussel
  • Martine Tabeaud, geography, Université Paris 1 Panthéon-Sorbonne
  • Anouchka Vasak, literature, Réseau Perception du climat, EHESS, Paris

Places

  • Sorbonne (amphithéâtre Louis Liard) et Goethe-Institut de Paris
    Paris, France (75)

Date(s)

  • Tuesday, October 01, 2013

Keywords

  • alimentation, météorologie

Contact(s)

  • Karin Becker
    courriel : kabecker [at] uni-muenster [dot] de

Information source

  • Karin Becker
    courriel : kabecker [at] uni-muenster [dot] de

To cite this announcement

« Food and Weather », Call for papers, Calenda, Published on Monday, July 01, 2013, https://calenda.org/254419

Archive this announcement

  • Google Agenda
  • iCal