Amsterdam Symposium on the History of Food

The Amsterdam Symposium on the History of Food has the aspiration to become an annual point of assembly and an exchange of knowledge in the field of the food history. It intends to stimulate debate and research that bridges the gap between different disciplines. Another aim is to transfer academic research to a wider public and stimulate research using the Special Collection of the University of Amsterdam. The symposium is therefore targeted at both an academic and a professional audience.

The Amsterdam Symposium on the History of Food is the result of a collaborative partnership between the Special Collections, University of Amsterdam, the Amsterdam School of Historical Studies, University of Amsterdam and the research unit Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel.

Organizing Committee
IJsbrand van Dijk;  Antonia Mazel; Joke Mammen; Jon VerrietIngrid de Zwarte

Advisory Board
Prof. Dr. Ir. Louise O. Fresco; Mrs. Claudia Roden; Prof. Dr. Peter Scholliers; Prof. Dr. Irene E. Zwiep.


ASHF logo 2017.indd

 

Making Sense of Taste (topic)

Friday, 17 November – Saturday 18 November 2017
Venue: Aula of the University of Amsterdam
Singel 411, 1012 XM Amsterdam.

 

Call for Papers

From which angle does a scholar approach the concept of taste? Is it primarily an objective, chemical quality, or should it be considered a product of culture? And are these perspectives wholly incompatible? The physical quality and flavour of food and drink preoccupy molecular biologists, gastronomic professionals, and bon vivants. Chemists, among others, construe classification systems, aspiring to help us understand the complexity and the possibilities of flavour. Mediators and their audiences may oftentimes embrace subjectivity, by detailing their intimate and embodied experience of taste. Neither approach is new: historically, classification systems have had major cultural and religious significance, whereas the conception of ‘good’ food – as opposed to ‘bad’ food – and its application in mechanisms of social distinction is at least as old as class-based societies themselves. Clearly, discussions about taste have always been informed by an array of physiological and psychological experiences, not just our palates. We invite proposals on this complex notion of taste: its characteristics, its cultural evaluation, and its history.

Topics

We invite abstracts for papers covering any topic related to the (historical) study of taste including, but not limited to, the following:
• The physiology and representation of taste
• Taste, power, and social relations
• Authentic versus artificial flavours
• Taste, emotion, and memory

Guidelines Paper Proposals

The conference program consists of plenary keynote lectures, paper presentations and panel discussions. If you are interested in presenting a paper at the conference, please submit an abstract before 5 March 2017. Please expect to be presenting to a large audience of up to 350 people, including academic as well as professional participants. The conference language is English. Presenters of accepted papers are asked to speak 20 minutes as lively and engaging as possible, followed by a discussion with the panel and the audience under the supervision of a session chair.

Applications should include:
• Title of proposed paper
• Abstract (maximum 500 words)
• Biographical information (short CV)
• Contact information (e-mail, telephone and postal address)

Applications should be sent by the deadline of 5 March 2017 to:
Foodhistory-ub@uva.nl

Notification of acceptance:
As it may not be possible to include everyone’s submission, the organizing committee and advisory board will make a selection. You will be notified if the paper is accepted by 1 May 2017.

 

Partners


Special Collections of the University of Amsterdam

The Special Collections of the University of Amsterdam preserve and maintain the academic heritage of the university. There are over a thousand sub-collections, comprising rare and valuable books, manuscripts, prints, photographs and much, much more. The collections serve educational and research purposes but are also there for the general public.

Amsterdam School of Historical Studies, University of Amsterdam
The Amsterdam School of Historical Studies (ASH) is a research institute of the Faculty of Humanities of the University of Amsterdam. The institute focuses on culture and history. Research is organized both along thematic lines (religion, the city, theatre, conflict, medicine), and in terms of periods in time (e.g. the classical period, the Middle Ages, the Renaissance, the Golden Age, the contemporary period), which are studied from an interdisciplinary perspective (art, history, literature, music, theatre, etc.).

Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel
FOST is a research group for social and cultural food studies at the Vrije Universiteit Brussel. The research group, founded in April 2003, works in collaboration with the Vlaams Centrum voor Volkscultuur, the Institut Européen de l’Histoire de l’Alimentation and the Institut National de Recherche Agronomique.
FOST aims at consolidating the expertise on foodstudies by inviting (foreign) specialists to workshops and colloquia, by operating within networks, by publishing and contemplating about food studies, and by performing new (multidisciplinary) food research.

Past years:

For the details on the topics and the programme of the Amsterdam Symposium on the History of Food of the past years please click on the titles:

2016 – Fire, Knives and Fridges

2015 – Food, Hunger and Conflict

2014 – Cooking up the Low Countries : Textual and Visual Representations of Culinary Culture in Belgium and the Netherlands (16th-21st century)

 

The Amsterdam Symposium on the History of Food has been made possible with the generous support of Amsterdam University Fund, Amsterdam School of Historical Studies of the University of Amsterdam, the Social & Cultural Food Studies (FOST) research unit of the Vrije Universiteit Brussel and the Doctoral School of Human Sciences of the Vrije Universiteit Brussel.

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