4th Symposium of Greek Gastronomy

Received from Mariana Kavroulaki, who you may contact at mkavroulakis@gmail.com if you have questions. 


4th Symposium of Greek Gastronomy
Known, Forgotten and Lost Grains
Karanou, Chania/Crete. 29-30, July 2017
Call for Abstracts

We invite proposals from academics, independent scholars and professionals in the fields of humanities and social sciences (such as archaeology, ethnoarchaeology, anthropology, sociology, history, cross-cultural studies, education, ethics, women studies, literature, philology and so on), ethnobotanologists, botanologists, grain growers, bakers, artisans, brewers, cooks and chefs, artists and activists, journalists and writers, in the form of oral and poster presentations, literary reflections, pieces of art, performances and interactive experiments relating to the theme of the symposium.

We welcome submissions that report interdisciplinary work!!

Topics may include, but are not limited to, the following:

•Early human grain consumption
•History of floury grains
•Bread, beer and other uses of grains
•Forgotten and lost grain crops
•Cultivation, grain processing, bread – making and gender
•Grain choices and social class
•Cultural differences in processing and consumption
•Grains, bread, feast and famine
•Cereal grains and politics
•Grain prices: scarcity and abundance
•Grain trade and market efficiency
•Grains, bread, city and country connections
•History of technology, environmental history and grains
•How grains became a standardized commodity
•Trends in grain / bread consumption through history
•Leavened and unleavened: Christian identity and self-definition
•Grains, farming, eating and their influence on art and literature

For submission and registration instructions please visit our site.

Abstracts, together with a short biography of the presenters, should be submitted, by 20, April 2017, to mkavroulakis@gmail.com.

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