Food, Memory and Cultural Heritage

Memory, that is to say the way in which an individual or a collectivity construct their past in remembering it, is a crucial factor for researching the history and the culture of food. Surprisingly enough, memory has not systematically been put into proper perspective or, for that matter, been sufficiently explored, even though the interdisciplinary and international studies on this subject (“memory studies”) have recently had a particularly active development. In cultural politics, particularly that of the intangible cultural heritage (thanks to UNESCO), rapid and fundamental developments have taken place, among others, in the domain of culinary cultures. The goal of the ECU is to adress these theories, debates and methods and try to extract the kinds of questions and principles that are most pertinent for the work of historians, social scientists and yet other approaches to the subject food. The goal is to stimulate a lively dialogue between the different disciplines that will be represented.
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Marc Jacobs, Director FARO. Flemish Interface for Cultural Heritage, Brussels, Belgium

Allen J. Grieco, Senior Research Associate, Harvard University Center for Italian Renaissance Studies, Villa I Tatti, Florence, Italy

Peter Scholliers, Professor of History, Vrije Universiteit Brussel, Brussels, Belgium

Harry West, Professor of Anthropology, Chair Food Studies Centre, School of Oriental and African Studies, University of London,

Thibaut Boulay, Maître de conférences, ancient history, University François-Rabelais, Tours, France

If you are interested, please contact Marie-Claude Piochon at:mc.piochon@iehca.eu who will forward a program (latest update) and the registration forms.

Posted by Rachel Black