RHN 3/2017 | Call
Organisers: IJsbrand van Dijk, Antonia Mazel, Joke Mammen, Jon Verriet, Ingrid de Zwarte
17-18 November 2017, Amsterdam, The Netherlands
Deadline for submissions: 5 March 2017
Call for Papers:
Making Sense of Taste
Fourth Amsterdam Symposium on the History of Food
From which angle does a scholar approach the concept of taste? Is it primarily an objective, chemical quality, or should it be considered a product of culture? And are these perspectives wholly incompatible? The physical quality and flavour of food and drink preoccupy molecular biologists, gastronomic professionals, and bon vivants. Chemists, among others, construe classification systems, aspiring to help us understand the complexity and the possibilities of flavour. Mediators and their audiences may oftentimes embrace subjectivity, by detailing their intimate and embodied experience of taste. Neither approach is new: historically, classification systems have had major cultural and religious significance, whereas the conception of ‘good’ food – as opposed to ‘bad’ food – and its application in mechanisms of social distinction is at least as old as class-based societies themselves. Clearly, discussions about taste have always been informed by an array of physiological and psychological experiences, not just our palates. We invite proposals on this complex notion of taste: its characteristics, its cultural evaluation, and its history.
Topics
We invite abstracts for papers covering any topic related to the (historical) study of taste including, but not limited to, the following:
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The physiology and representation of taste
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Taste, power, and social relations
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Authentic versus artificial flavours
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Taste, emotion, and memory
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Individual versus collective taste(s)
Guidelines for Paper Proposals
The conference program consists of plenary keynote lectures, paper presentations and panel discussions. If you are interested in presenting a paper at the conference, please submit an abstract before 5 March 2017. Please expect to be presenting to a large audience of up to 350 people, including academic as well as professional participants. The conference language is English. Presenters of accepted papers are asked to speak 20 minutes as lively and engaging as possible, followed by a discussion with the panel and the audience under the supervision of a session chair.
Applications should include:
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Title of proposed paper
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Abstract (maximum 500 words)
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Biographical information (short CV)
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Contact information (e-mail, telephone and postal address)
Applications should be sent by the deadline of 5 March 2017 to:
Foodhistory-ub@uva.nl
Notification of acceptance:
As it may not be possible to include everyone’s submission, the organizing committee and advisory board will make a selection. You will be notified if the paper is accepted by 1 May 2017.
The Amsterdam Symposium on the History of Food has the aspiration to become an annual point of assembly and an exchange of knowledge in the field of the food history. It intends to stimulate debate and research that bridges the gap between different disciplines. Another aim is to transfer academic research to a wider public and stimulate research using the Special Collection of the University of Amsterdam. The symposium is therefore targeted at both an academic and a professional audience.
The Amsterdam Symposium on the History of Food is the result of a collaborative partnership between the Special Collections, University of Amsterdam, the Amsterdam School of Historical Studies, University of Amsterdam and the research unit Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel.
Source: http://bijzonderecollectiesuva.nl/foodhistory/call-for-papers-2017/