Tea
We don't stop for tea, we just go on discussing, and chatting, and mingling! And perhaps you'd like to grab an apple?
Eric C. Rath on The Imaginary Cuisine of Medieval Japan
Eric C. Rath, culinary historian and enthusiast for all foods Japanese, will illuminate The Imaginary Cuisine of Medieval Japan. As Professor of history at the University of Kansas, he teaches…
Tea
One person's tea might be another one's breakfast - here is some toast to nourish everyone while we're setting off in our imagination...
Panel 10 – Fantastical Worlds
Science fiction, by definition, is an act of the imagination, but even the most resourceful aliens need to eat. Part of this panel investigates the futuristic foodways of these other…
Panel 11 – Creating Personae
Identity is a negotiation between an individual’s sense of self and the cultural milieu in which the individual is situated. This panel illustrates the tensions faced in creating one’s identity,…
Panel 12 – Utopian Agriculture
This panel questions the nostalgia and mythic confidence in France’s agricultural heritage, the spiritually motivated community supported agriculture in rural New York that offers a ‘full diet’ to subscribers, and…
Chef Virgilio Martinez: Cooking With Ashes
Virgilio and his team explore the past to understand the present and imagine the future. In this video presentation, they introduce Llipta, the integrating element in a foodstuff traditionally carried…
Dinner chat
Whatever you managed to prepare yourself, and wherever you are: let's get together and expand that table, as we've done for 40 years.
Panel 13 – American “Exceptionalism”
Is bigger better? You bet! This panel highlights the politics and meaning-making behind early American foods that were designed to prove the abundance of the fledgling new nation, from the…
Panel 14 – Episodes in the Birth of Mass Media
The printing press economically brought literature to countless readers in the early modern world; newspapers brought cheap daily content into the public forum, while television broadcast programs into many thousands…
Panel 15 – Methodologies
Prehistoric, early, and subaltern foods typically lack documentation, challenging scholars to find creative and alternative ways of understanding and reconstructing these foods and their origins. This panel demonstrates different methodologies…
Panel 16 – French Gastronomy
The apogee of French gastronomy in the nineteenth through early twentieth centuries brought forth a cascade of culinary literature, maps promoting gastronomic tourism, and, eventually, the Michelin guide. This panel…
