Amsterdam Symposium on the History of Food 2016

“Fire, Knives and Fridges”

The material culture of cooking tools and techniques

This year’s topic is inspired by the renewed interest in traditional cooking and preservation techniques, such as baking and fermenting, but also by innovations like sous-vide cooking and molecular gastronomy. Since prehistoric times humans have used tools, such as fire, grindstones, and knives to transform raw ingredients into edible food. Anthropologists such as Claude Lévi-Strauss and Richard Wrangham have suggested that it is the discovery of cooking which sets humans apart from apes and makes us a “cooking animal”. In their view, advancements in the technology of cooking mark the human transformation of (raw) nature into (cooked) culture. From the control of fire onward, technology defines the way we eat: what we eat and cook depends on how we cook it. Tools and techniques are first adopted because they meet a certain need or solve a particular problem, but over time they become an integral part of food culture. Yet, they do not emerge in isolation, but through interaction with local resources, cultural preferences, technological innovations, prosperity levels, and beliefs. The symposium aims to explore how cooking techniques, skills and tools as a form of material culture have shaped food cultures and eating habits – and vice versa.

For details on this year’s CfP please look here: Call for Papers 2016.

Applications should be sent by the deadline of 30 April 2015 to: Foodhistory-ub@uva.nl.

Notification of acceptance: 30 June 2015.

http://bijzonderecollectiesuva.nl/foodhistory/amsterdam-symposium-on-the-history-of-food/