Amsterdam Symposium on the History of Food 2016

Amsterdam Symposium on the History of Food 2016

15 January 2016

09:00-10:00

Registration and coffee

10:00-10:05

Welcome Steph Scholten

10:05-10:15

Professor J.M. van Winter Stipendium 2016

10:15-10:45

Key note lecture by Ruth Oldenziel

10:45-11:15

Coffee break

11:15-12:15

Panel 1 Culinary Identity Formation
Chair: Ruth Oldenziel
Helene Le Dantec-Lowry: American Housewives, Can Openers, and TV Dinners: Fast and Convenient Cooking in U.S. Mass Consumer Society (1950s-60s)
Elaine Mahon: 'The Minister requests a dinner service of dignified design and bearing the official crest of the State': The material culture of the Irish diplomatic table

12:15-12:45

Alexandra Gaba-van Dongen: Cooking tools in paintings and engravings

12:45-14:00

Lunch break

14:00-15:30

Panel 2 –Food technologies and practices: an archeological approach
Chair: Mary Beaudry
Stephen Wooten: Cooking Culture on the West African Savanna: A portrait of technologies and practices from prehistoric times to the present-day.
Professor J.M. van Winter Stipendium 2015 winner Maxime Poulain: A Spanish hodge-podge and some heron on the side. Dietary practices on the 16h- to 17th-century castle of Middelburg-in-Flanders (Belgium)
Stephanie Duensing: Sugar Tongs & Tea Spoons: An Archeological Investigation of 18th-century Consumerism's Impact on London Society

15:30-16:00

Tea break

16:00-16:30

Mary Beaudry, Gastronomical Archaeology: Food, Mealtimes, and the Materiality Aesthetics of Dining

16:30-18:00

Drinks

16 January 2016

09:30-10:30

Panel 3 Cooking tools: usage and intepretation
Chair: Mark Jacobs
Regina Sexton: Toasting the Oatcake: an exploration of the use of the hardening stand in bread-making
Mariëlla Beukers: Tools for Wine Appreciation - from the Middle Ages till the 19th Century

10:30-11:00

Coffee break

11:00-12:30

Panel 4 Re-interpretations of technology
Chair: Marc Jacobs
Jon Verriet: The hay box, or slow-cooking avant la lettre: Changes in the cultural significance and practical use of our kitchen technology, 1900-2015
Christopher Kaplonski: The unproduction of wine: eliding technology in natural and post-modern wine making
Inga Bryden: Tools of Transformation: When is a Cheese Grater Not a Cheese Grater?

12:30-12:45

Conclusion – Steph Scholten

13:00-

Followed by an afternoon at the Special Collections with a book presentation and several exhibitions.