Call for Papers: 17th Summer University dedicated to Food & Drink Studies
RHN 53/2019 | Call
https://www.ruralhistory.at/eurho/newsletter/2019/rhn-2019-053
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Organiser: European Institute for the History and Cultures of Food/Institut Européen d'Histoire et des Cultures de l'Alimentation (IEHCA), Tours
25 August – 1 September 2019, Tours, France
Extended deadline for applications: 15 June 2019
Call for Papers :
17ème université d’été dédiée à l'Histoire et aux Cultures Alimentaires/
17th Summer University dedicated to Food & Drink Studies
Since 2003, the IEHCA’s summer university has served as a key platform for the discussion of new research in Food & Drink Studies. Following a number of themed meetings, the 2019 issue will survey the field more broadly.
What are the major interests and issues currently explored in anthropology, classics, gastronomy, history, literary studies, sociology and other disciplines? Which general trends have emerged over recent years? How can our understanding be further advanced in the future?
Leading specialists from different backgrounds will survey such questions with reference to their current research and graduate students are invited to present their ongoing projects to an international audience in a stimulating and supportive atmosphere. As on previous occasions, academic debates at our attractive venue overlooking Tours city centre will be complemented by informal exchange with other specialists, opportunities for personal study (not least in the rich holdings of the IEHCA library), engagement with regional culinary cultures and field trips to congenial sites in the area.
Academic co-director
Pierre-Antoine DESSAUX, Professor d'histoire, Université de Tours (France)
Sara PENNELL, Senior Lecturer, School of Humanities and Social Sciences, Université de Greenwich (UK)
Teaching staff
Academic guidance will be provided by the following scholars specializing in different areas of food and drink studies:
Emma-Jayne ABBOTS: Senior Lecturer in Anthropology at University of Wales, Trinity Saint David
Pascal BRIOIST: Professor in Modern History, Université de Tours (France)
Emmanuelle CRONIER: Senior lecturer in History, University of Picardie (France)
Régis HANKARD: Professor of Paediatrics, Université of Tours (France)
Iona MC CLEERY: Associate Professor in Medieval History, University of Leeds (UK)
Stefano MAGAGNOLI: Senior Lecturer in Global History and Economic History of Europe and European Food, University of Parma (Italy)
Teaching organization
Duration: around 35 hours (excluding related cultural activities):
1) five two-hours lecture/seminar classes led by recognized experts on topics relating to method, theory, approach, sources…, including scope for discussion.
2) Student research presentations to our teaching staff and participants. Papers of 15 minutes will be followed by comments and a general discussion. To maximize the academic benefits, each speaker will be required to submit an initial proposal (of max. 2-3 A4-pages) summarizing their research and interests; if accepted, a longer text of 3-10 pages on any aspect (depending on the stage of the project e.g. an outline, a review of existing scholarship, a summary of empirical findings, methodological reflections, in-depth examination of a specific aspect…) can be submitted by the end of July. These papers will be circulated to all participants one month before the Summer University. At some point during the week, each will be commented upon by two peer commentators, in order to enhance debate. Please be prepared to give your talk at any point, in some cases even on the first day. Papers need to be kept to 15 minutes.
3) Individual tutorials for students on request. Two time slots are set aside for this, but the convivial character of the event will also provide opportunities for informal exchange.
4) Two practical sessions will be organized and led by food/drink professionals.
Conditions of registration
We can accommodate 15 to 20 participants. The Summer University is open to postgraduates (Master) and doctoral researchers on any aspect of food / drink studies from Antiquity to the present.
All discussions are conducted in English and no knowledge of other languages is necessary.
Participants wishing to hold their talks in French, German or Italian may do so, but will be expected to provide extended abstracts in English.
The extended deadline for submission is 15 June 2019.
Registration fee: €450
The fee covers the following services:
> lectures and seminars, visits and related cultural activities,
> accommodation in single rooms and full board during the Summer University.
Travel expenses to Tours have to be met by the participants themselves.
Bursary
Thanks to the generous support of the IEHCA, we can offer 4 bursaries covering the full registration fee (450€).
Selection will be based on overall academic quality/promise of submissions received before the closing date.
Please indicate on the application form whether you would like to be considered for such a bursary.
The programme and the application form can be found at the Summer University’s website: https://summerschool.iehca.univ-tours.fr/2019/
Source: https://summerschool.iehca.univ-tours.fr/2019/2019-edition-406679.kjsp