Body and Soul

The preliminary programme of the fifth Amsterdam Symposium on the History of Food is now available online. Topic: Body & Soul : Examining the historical relation between nutrition, health and culture. Symposium dates: 16-17 November 2018.
Registration opens in July.

Stipend to Merit Hondelink

On the opening day of the Amsterdam Symposium on the History of Food 2017 the Professor J.M. van Winter Stipend 2017 was awarded  to: Merit Hondelink, PhD candidate University of Groningen, for her proposal ‘Vegetable ingredients in early modern recipes’.
The stipend of €1000 is made available by the Stichting Gastronomische Bibliotheek to encourage research in the History of Food collection of the Special Collections of the University of Amsterdam.

Yotam Ottolenghi wins 2016 Johannes van Dam Prize

Yotam Ottolenghi

The University of Amsterdam announced Yotam Ottolenghi, chef and cookbook author, as the winner of the Johannes van Dam Prize. The prize will be awarded on 17 November 2017 at the Auditorium of the University of Amsterdam. The Johannes van Dam Prize has been awarded before to Claudia Roden (2012), Harold McGee (2013), Carlo Petrini (2014) and John Halvemaan (2015).
for more information:  Johannes van Dam Prize



‘The Netherlands has no gastronomic tradition and the Dutch lack a refined taste.’ Sounds familiar? Saar Niermeijer and Gaston Franssen will reconstruct this national culinary self-hatred and explain the social function at the coming Amsterdam Symposium on the History of Food.

Photo: Westenberg, Nationale kookboek (1893)

Registration for the 2017 Symposium is now open

Registration is now open for the 4th Amsterdam Symposium on the History of Food, scheduled for 17/18 November 2017.
Theme this year is: Making Sense of Taste. With a keynote lecture by Peter Klosse and paper presentations by scholars from across the globe.

Symposium fee is €60 (reduced fee €40).
To register please follow this link.

Gouffe – Livre de patisserie (1873)