Seminar series I Beyond cooking: global histories of food-making and gender across the early modern world

Description

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Convenors

• Melissa Calaresu
• Marta Manzanares Mileo

Summary

The emerging field of global food history has recently opened new insights into the ways in which foodstuffs have been introduced, transformed or contested within different climates, societies and cultures. Through their journey across the globe, foodstuffs and their forms of production and consumption have been charged with social meanings related to race, class and gender. While food consumption has called the attention of most scholarship, food processing techniques, such as preserving, distillation, brewing or cheese making, have been often neglected by early modern historians.

This seminars series explores cross-cultural histories of food and drink production and transformation across the early modern world with a gender perspective. From the kitchens of the Caribbean, crossing the Atlantic to Cape Town and East Asia, these seminars invite us on a long-distance journey to examine particular food processing techniques and their social implications. In particular, these sessions aim to uncover the central role of women in the circulation of culinary knowledge, local practices and global food commodities in different regions.

Each session brings together international historians, ethnographers, anthropologists and sociologists to reflect on the gendered aspects of food production while addressing broader issues about power relations, identities and subjectivities in a globalising era. Overall, the interdisciplinary nature of these events aims to move the field forward across geographies, historical periods and disciplines.

Supported by:

  

 

 

 

 

 

 

 

This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement 891543

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