Call for Sessions and Papers:
Second International Conference on Food History and Cultures
26-27 May 2016 – Tours (France)
The European Institute for Food History and Cultures (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organizing the second of its henceforth annual international conferences, to be held on Thursday 26 and Friday 27 May 2016 in Tours (France).
The event falls within the scope of the continuation of initiatives carried out by the IEHCA for the past twelve years through its editorial policy, its support for research and its efforts to facilitate networking opportunities among Food Studies researchers.
The success of last year’s conference, highlighted by the participation of almost 120 researchers, has reinforced our desire to ensure it becomes an annual gathering and benchmark event. The conference is organized in partnership with the Food Studies team at the François-Rabelais University in Tours and the UNESCO Chair – “Safeguarding and Promotion of Cultural Food Heritages.”
All proposals pertaining to Food Studies will be considered and all researchers are welcome to make a submission (doctoral, post-doctoral, research lecturers, independent researchers, etc). In essence, the conference is multi- and cross-disciplinary, covering all historical periods.
Unlike last year, this communication is first and foremost a call for sessions: submissions to present thematic panels will be reviewed and selected as a priority. Individual submissions will be evaluated in a second phase.
Each session will last an hour and a half, and each panel will require a moderator and two to four speakers. Three is the ideal number (with papers lasting twenty minutes each).
Submissions should be in French or English and state the following:
- general theme of the session;
- names of the moderator and speakers;
- Brief CV (max. 250 words) of all of the participants
- institution(s) (if applicable);
- title of the session;
- contact details;
- a 250-word abstract per paper.
The person submitting the proposal can be the moderator. If they are also one of the speakers, they should either choose a moderator themselves or will be assigned a moderator by the organizers.
The eventual individual submissions should provide:
- title of the paper;
- a 250 word abstract
- a brief CV (no more than 250 words
- contact details.
All submissions will be reviewed and selected by the IEHCA’s academic committee.
Papers can be presented in English or French.
Please do not hesitate to pass this information on to colleagues who may be interested.
The closing date for submissions is 30 October 2015.
Replies will be sent around the 15 January 2016.
Submissions should be sent to Loïc Bienassis (loic.bienassis@iehca.eu)and Allen Grieco (agrieco@itatti.harvard.edu)who will also be able to answer any questions.
PLEASE NOTE: although conference participants are not liable to pay a registration fee, no expenses will be reimbursed.
Academic organization :
IEHCA (European Institute for Food History and Cultures, Tours)
LÉA (Food Studies team, François-Rabelais University, Tours)
UNESCO Chair Safeguarding and Promotion of Cultural Food Heritages (François-Rabelais University, Tours)
