Registration is now open for the 5th Amsterdam Symposium on the History of Food. The topic for this year’s symposium is ‘Body and Soul : Examining the historical relation between nutrition, health and culture’. The introductory lecture will be given by David Gentilcore, professor of Early Modern History at the University of Leicester. Attendees are invited to join the festive post-symposium prize-giving ceremony on Friday 16 January. At this event, a prize will be awarded to the 2017 winner of the Johannes van Dam Prize.
For more information please look here
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.
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.
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)