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13th Summer University of the Institut Européen d"Histoire et des Cultures de l'Alimentation, late August - early September 2018
Full program of the IEHCA annual food history and food studies conference held in Tours 1 and 2 June 2017. Keynote speakers of the event are Claude Fischler and Martin Brueghel.
Food & History 17, 2019
Revue semestrielle publiée par l'Institut Européen d'Histoire et des Cultures de l'Alimentation Villa Rabelais 116 boulevard Béranger 37000 Tours Tél.
You've got to eat! It's one of the habits that all of us humans share, which makes food a rich area of study for anthropologist―people are always doing it, and much of the time, they like to talk about it! However, food's universality also makes it a challenging object of research, because humans have devised many ways of producing, processing, preparing, and eating food. And people tend to have strong feelings about food's complex meaning, its moral value, and what it signifies about them and others. In this course, we will explore the history, key concepts, major figures, and future directions of the Anthropology of Food and Nutrition and of the wider field of Food Studies. We will put into practice the primary methods anthropologists use in food research, and we will further build skills in research design, clear communication, and analysis of texts, other media, and ethnographic data. Reflecting anthropology broadly, we will compare examples from different cultures and look closely at some of them, with a focus on food and heritage in a global context. The course will require you to utilize your expertise as an experienced eater—and passion for food, if you have it―to challenge and deepen your understanding of the relationships between food and culture.
Gastronomica, 2022
On December 14, 2021, the roundtable discussion “Translating the Foods of the World” took place virtually with the support of Gastronomica: The Journal for Food Studies, the Culinaria Research Center at the University of Toronto, and the Center for East Asian Studies at the University of Kansas. The event was hosted by Daniel Bender, the director of the Culinaria Research Center, and moderated by Krishnendu Ray, professor of Food Studies at New York University—both are members of the Gastronomica editorial collective. The roundtable was the first of a series of events in support of Gastronomica’s recent call for submissions of translations and reflections on translations about foods of the world. The dialogue has been minimally edited for publication. https://online.ucpress.edu/gastronomica/article-abstract/22/2/2/169812/Translating-Foods-of-the-WorldA-Roundtable
Acta Societatis Botanicorum Poloniae, 2012
The aim of this review is to present an overview of changes in the contemporary use of wild food plants in Europe, mainly using the examples of our home countries: Poland, Italy, Spain, Estonia and Sweden. We set the scene referring to the nutrition of 19th century peasants, involving many famine and emergency foods. Later we discuss such issues as children's wild snacks, the association between the decline of plant knowledge and the disappearance of plant use, the effects of over-exploitation, the decrease of the availability of plants due to ecosystem changes, land access rights for foragers and intoxication dangers. We also describe the 20th and 21st century vogues in wild plant use, particularly their shift into the domain of haute-cuisine.
The Influence of Culture on Food is a comprehensive exploration of how cultural contexts have shaped and continue to shape our culinary practices. This book delves into the intricate relationship between food and culture, examining how historical, social, and geographical factors influence the way we cook, eat, and perceive food. In this volume, readers will embark on a journey through the evolution of gastronomy, tracing its roots from ancient culinary traditions to contemporary innovations. Each chapter provides a detailed analysis of different facets of food culture, including ancient practices, the impact of exploration and trade, the industrialization of food production, and the latest trends in global cuisine. Through a blend of historical insights and modern perspectives, this book highlights the dynamic interplay between culture and cuisine. From the earliest food practices of ancient civilizations to the latest trends in sustainability and technological advancements, The Influence of Culture on Food offers a rich and diverse narrative that underscores the importance of food in shaping our cultural identity and societal values. Written with a friendly yet academic tone, this book aims to make complex topics accessible and engaging for both scholars and general readers alike. Whether you are a food enthusiast, a culinary professional, or simply curious about the cultural significance of food, this book provides valuable insights and a deeper understanding of the role that gastronomy plays in our lives. As you read through the pages, you will discover how food transcends mere sustenance, becoming a powerful symbol of cultural exchange, innovation, and tradition. The Influence of Culture on Food invites you to explore the rich tapestry of culinary history and appreciate the profound ways in which culture and cuisine are intertwined. Dear Readers, As you turn the pages of The Influence of Culture on Food, I hope you find yourself immersed in the rich and diverse tapestry of culinary history and cultural influence that has shaped our world. This book has been a journey through time and tradition, exploring how food, an essential part of human life, reflects and influences the cultures we live in. Each chapter offers a glimpse into different aspects of gastronomy, from the ancient culinary practices of early civilizations to the modern innovations that continue to transform our dining experiences. My aim has been to present these topics with both academic rigor and a friendly tone, making the complex and fascinating world of food accessible and engaging. I am deeply grateful for your interest in this subject and hope that the insights shared in these pages inspire a deeper appreciation for the role of food in shaping our cultures and connecting us across time and space. Whether you are a culinary professional, a food enthusiast, or simply curious about the rich history of gastronomy, I hope you find this book both enlightening and enjoyable. Thank you for joining me on this culinary journey. May the stories and insights within these pages enrich your understanding and appreciation of the profound influence that culture has on food. With appreciation and best wishes Mahdi Dihdashti Chapter 1: The Role of Geography in Shaping Food Traditions 1.1. Climate and Crop Selection Geography is one of the most significant factors influencing food traditions, and climate plays a central role in determining the types of crops that can be grown in a particular region. From the lush rice paddies of Southeast Asia to the wheat fields of the Midwest in the United States, climate dictates the variety, abundance, and nutritional quality of crops that form the foundation of local diets. Regions with temperate climates, characterized by moderate temperatures and ample rainfall, tend to be fertile grounds for a wide range of crops. For example, countries like France and Italy are known for their diversity of fruits, vegetables, and grains, which have contributed to their rich culinary traditions. In contrast, arid regions, such as North Africa and parts of the Middle East, have traditionally relied on drought-resistant crops like dates, barley, and millet to sustain their populations. These environmental constraints have led to the development of unique dishes and food preservation techniques, such as sun-drying and fermentation. The influence of climate on food extends beyond crop selection. It also affects how food is prepared and consumed. In colder climates, hearty stews and preserved foods, such as salted meats or fermented vegetables, are common, as they provide necessary sustenance during harsh winters. Conversely, tropical regions often feature lighter, more refreshing dishes that incorporate fresh fruits, vegetables, and seafood to complement the warm weather. As climate continues to shape food availability, it also impacts local economies and food distribution systems. In regions heavily dependent on agriculture, fluctuations in weather patterns can lead to food scarcity or abundance, which in turn influences local food prices and dietary habits. Today, the effects of climate change are further complicating these dynamics, with shifting weather patterns threatening the viability of traditional crops and the stability of global food systems.
Quality Assurance and Safety of Crops & Foods, 2010
This paper is a report on the European Food Science Day (Brussels, 18 November 2009, organized by the CommNet network of food science communicators) and its outcomes. The article presents FP 7 as a key funding mechanism in European food and nutrition research and it puts research in this sector in a socio-economic context. The article then reviews the specific activities of several EU-funded projects in the field of risk, safety, and health, discussing key issues and research questions in these fields.
Quality Assurance and Safety of Crops & Foods, 2010
This paper is a report on the European Food Science Day (Brussels, 18 November 2009, organized by the CommNet network of food science communicators) and its outcomes. The article presents FP 7 as a key funding mechanism in European food and nutrition research and it puts research in this sector in a socio-economic context. The article then reviews the specific activities of several EU-funded projects in the field of risk, safety, and health, discussing key issues and research questions in these fields.Spichtinger D., Pongratz I., Jönsson J., Braun S., Colmer C., Poms R., Smith R., Ashwell M., Demeneix B., Skerfving S., van der Poel W.H.M., van der Laag P., Kück M., Warkup C. (2010). Key issues in European food science research: a review of the European Food Science Day 2009. Quality Assurance and Safety of Crops & Foods, 2 114–119.
2018
Follow this and additional works at: https://arrow.dit.ie/tfschcafrep Part of the Agricultural and Resource Economics Commons, Anthropology Commons, Feminist, Gender, and Sexuality Studies Commons, Food Studies Commons, French and Francophone Language and Literature Commons, German Language and Literature Commons, History Commons, Medieval Studies Commons, and the Race, Ethnicity and Post-Colonial Studies Commons
South Central Review, 2008
With the growing importance of gastronomic science, gastronomic workshops are also playing an important role worldwide. These workshops do not only specialize in the preparation and presentation of healthy eating, sports nutrition, or special diets. Gastronomy experts and nutritionists are also turning to the cuisines of nations with increasing curiosity. In order to provide a comprehensive overview of this, we present the characteristics of French, Italian, Hungarian, Indian, and Chinese cuisine in our manuscript. In addition, we prepare and present dishes that also serve as the basis of gastronomic workshops in accordance with international cuisines. These dishes include: Croassant with almond plant-based drink; Home-made pizza with basil, tomatoes and mozzarella; Hungarian Bean Soup; Home-made kebab with spicy chicken; Chinese noodles. We hope to contribute to the knowledge of international gastronomy and to the global health development with the prepared food.
2009
HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci-entific research documents, whether they are pub-lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et a ̀ la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Centre de recherche G
Journal of Interdisciplinary Food Studies, 2022
The scopes of halal and haram encompass the entire life of Muslim believers covering marital issues, financial matters, devotional practices, raiment, adornment as well as food and beverages. During the initial era of Islam, the Qur'an and sunna established the core halal regulations, specifically those against consuming pork, blood, carrion, and alcohol. Throughout the time, scholars (mujtahīd) and legal experts have derived more elaborated and detailed regulations from these two fundamental textual sources regarding the science of jurisprudence (usūl al-fiqh). The regulations regarding the scope of halal food and the possibility of halal food production in non-Muslim countries directed scholars to issue legal opinions (fatwā) related to the halal foods. The needs of Muslims living in Europe and North America have played important roles to arouse Westerner's interest regarding the theoretical concept of halal and its practical application in various areas including food sector. The increasing demand for halal food among Muslim consumers leads enactment of new regulations, introduction of new certification systems, and construction of various delivery industries in the non-Muslim Western countries with the influence of globalisation. The article aims to examine how Muslim immigrants succeed to integrate their religious identity with British food culture and how they influenced the UK food production and consumption systems in a way that suit their specific supply and demand. The research gives a scrutinised explanation regarding the definition of halal food and sheds light on the reasons for the development of halal food production in European countries generally, the UK specifically. The deep analysis of the connection between halal food, religious commitment, and cultural adaptation amongst Muslims who live in non-Muslim Western countries offers new perceptions to evaluate and understand the interests of non-Muslim operated food companies towards halal food production.
In projects developed in the area of food history and in the different symposia organised by ICREFH in the past 30 years, the history of the senses has remained in the background. However, the senses of smell, touch, sight, hearing, and taste are appealed to when we deal with the production of foods for consumption. The use of the senses, which is quotidian, but equally ephemeral, seems to be outside of the written scholarship produced by historians. The creation, by elites, of taste, of fashion, of " bon gout " , are familiar areas of discussion today. This symposium, which will be presented for the 30th anniversary of ICREFH, proposes moving forward in our analysis of this area by drawing on recent research. Each sense can be a separate topic of historical research. However, separating each sense activated by food presents a somewhat impoverished image. In fact, all the senses are at work when we are eating. Thus, let us take them as a whole so as to seize a " balance of the senses " (Corbin), a rapport among them which can appear in the form of a hierarchy or of a balance. This ensemble is produced, it grows, it transforms, and then it sometimes disappears. Actually, the enhancement of taste indicates a constructed and deliberate hierarchical organization. In the same way, a crunch activates our sense of hearing initially, with the other senses staying in the background. All of this remains to be explored in order to evaluate and historicise the place accorded to the senses vis-à-vis food by 19th and 20th century society. We shall approach the history of food and the senses by means of an event, a product, a particular source (a family journal, a cookery book...), prohibitions, speeches… On the basis of already familiar archives or by utilising lesser known sources is it possible to generate new avenues of research or to reinterpret previous research? Three main themes have been adopted, but the organizing committee is open to other proposals: 1 – An analysis of the hierarchy of the senses in the 19th and 20th centuries, and their transformations: these can be produced in various ways: • By vocabulary: In this time period how was specific vocabulary constructed (e.g., for wine), how were words for food and the senses created? Some words disappear or change their meaning. • Can we observe geographical food distinctions that arose from the senses? Did the combination of the senses and food play a part in the creation of nations or of nationalism (national dishes and the senses that are particularly connected to them). Can we distinguish between the senses developed at home, and those developed outside of the home? Do there exist places of intensity for the senses (the kitchen, for example)? Seasons? • Is the appeal of the senses a function of social group, stages in life, type, body type (fat or thin, small or large, healthy?). The analogy between body odours or social position and certain dishes and their odours should perhaps be explored: foot odour/ cheese; poverty/cabbage smell; wealth/gameyness. • The industrialization of the senses: a new hierarchy? 2 – Production and construction of norms Are there rules, and how are they applied when it is a question of combining colours, forms, tastes, and odours? We can envisage the roles of regulations, European or national, of specific trades (doctors, cooks…), hygiene and the senses, the media: the press, radio, books, religion…
International Review of Social Research , 2016
As an everyday activity, sustaining our life, eating experiences reveal complex relationship between food and society, involving material and symbolic aspects of cultures, dietary order, but also aesthetics or hedonism (Levi-Strauss, 1964, Douglas, 1966, Fischler, 1980, Beardsworth & Keil, 1997). Bringing on stage cultural values, food becomes a central identity marker, defining personality, social class, lifestyles, gender roles and relationships, from family, to community, to ethnic groups or nationality, changing through time and place. Food is a lens to analyze society order, historical changes, power and politics, if we think of the pioneering works in this area of studies, from Pierre Bourdieu’s analysis of the social classes’ taste (1979), Jack Goody’s connection between cuisine and class in West Africa (1982), Sidney Mintz research on sugar, modern times and colonialism (1985), to Arjun Appadurai’s work on nationalism and cuisines (1988). The more recent trend towards food heritage and heritagisation reveals the dynamic role of history in understanding culture, as well as the marketization of culinary traditions. Social changes, like evolutions in intergroup relations within societies, migration phenomena such as nomadism, refugees, expatriates, tourism, alongside with the industrialization of food production or the globalization of foods, the role of mass media and new technologies, all have their impact on the food production, distribution, preparation, foodways or drinkways changing either by expressing individual or group preferences for alternative consumption manners, or at collective level. This issue on ‘Food and Culture. Cultural patterns and practices related to food in everyday life’ gives, once *Corresponding author: Anda Georgiana Becuţ, National Institute for Research and Cultural Training, Ministry of Culture, Bucharest, Romania, E-mail: andabecut@yahoo.com. Jean-Jacques, Boutaud Universite de Bourgogne Angelica Marinescu, University of Bucharest more, reason to Roland Barthes who, in his introduction to Brillat Savarin’s Physiologie du gout, understands food, generally (and gastronomy, particularly) as a domain fit for developing a humanistic approach, seen as total social fact, including different metalanguages. As he explains, ‘It is this encyclopedic view, - this ”humanism” - that encompasses, for Brillat-Savarin, the name of gastronomy” (Barthes, 1975).
Museum Anthropology Review, 2014
This work is a special collection of book notes considering a group of monographs and edited collections in the field of food studies.
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