Amsterdam Symposium on the History of Food 2014

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Amsterdam Symposium on the History of Food January 2014

Venue: Aula of the University of Amsterdam

The topic for the Amsterdam Symposium on the History of Food 2014 is ‘Cooking up the Low Countries: Visual and Textual Representations of Culinary Culture in Belgium and the Netherlands (16th-21st century)’. Introductory and concluding lectures will be given by leading academics in the field of food studies – Professor Ken Albala, Professor Louise O. Fresco and Professor Peter Scholliers. The symposium is the result of a collaborative partnership between the Special Collections of the University of Amsterdam, the Institute for Culture and History, University of Amsterdam, and the Social & Cultural Food Studies research unit (FOST) of the Vrije Universiteit Brussel.

According to the prevailing stereotype, Belgian culinary culture is Burgundian and hedonistic in nature, whereas Dutch culinary culture is believed to be rational and frugal. These images are the result of social construction – of representations made in textual and visual sources.

In this first edition of the Amsterdam Symposium we will investigate how such representations were “cooked up”. This will allow us to look further than the clichés concerning Belgian and Dutch culinary culture that still exist today and see what other images were constructed from early modern times until present day. In this way we seek to determine convergences and divergences between Belgium and the Netherlands in this matter. 

For more information or to register click here.

 

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