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Summer school.

François Rabelais University, Tours, France and the European Institute for the History and Cultures of Food, Tours, France (IEHCA) announce the eleventh summer school in Tours, France, the 1st to 8th of September, 2013.
The “Stuff” in foodstuffs. Things and Spaces
The "cultural turn" of the 1990s has greatly influenced the study of food both in past and present. This is made manifest by the attention that is paid to the studies of food heritage and identity, which currently enjoy a striking success. The material aspects of the question, however, have never been neglected: food prices, quantities consumed or even the kitchen tools have attracted the attention of historians, sociologists, anthropologists and researchers from yet other fields. Currently, these approaches seem to be gaining ground as evidenced by the interest in hunger yesterday, today and tomorrow. After two decades, might the pendulum be swinging to the economic, the material, and to things? The 2013 Summer Campus explicitly poses this question, considering the materiality of our food in the past and the present, without neglecting its intangible dimension. We shall, therefore, examine the relationship between material and immaterial food, i.e., the way people, places and times give significance to foodstuffs, as well as the other way around.

Thibaut Boulay, Maître de conférences, ancient history, University François-Rabelais, Tours, France
Antonella Campanini, Researcher, medieval history, University of Gastronomic Sciences, Pollenzo, Italy
Allen J. Grieco, Senior Research Associate, Harvard University Center for Italian Renaissance Studies, Villa I Tatti, Firenze, Italy
Peter Scholliers, Professor of History, Vrije Universiteit Brussel, Brussels, Belgium
Harry West, Professor of Anthropology, Chair Food Studies Centre, SOAS, University of London

If you are interested, please send an email to contact@iehca.eu .