Fire, Knives and Fridges : The material culture of cooking tools and techniques  

Congrès, colloques, réunions
Appel à contributions

 

15 & 16 janvier 2016
Amsterdam

 

 

Amsterdam Symposium on the History of Food 2016

 

" From the control of fire onward, technology defines the way we eat: what we eat and cook depends on how we cook it. Tools and techniques are first adopted because they meet a certain need or solve a particular problem, but over time they become an integral part of food culture. Yet, they do not emerge in isolation, but through interaction with local resources, cultural preferences, technological innovations, prosperity levels, and beliefs. The symposium aims to explore how cooking techniques, skills and tools as a form of material culture have shaped food cultures and eating habits – and vice versa."

 

Topics for Papers
_ Technological history/archaeology/material culture
_ Social history/anthropology
_ Cultural history

 

En savoir plus

 

Applications should be sent by the deadline of 30 April 2015 to: Foodhistory-ub@uva.nl