Vendredi 2 JUIN / Friday 2 JUNE 2023
9H00 > 10H30 SESSIONS
SESSION 40. NOURRITURES MILITANTES (I)
AMPHI 4. 9H00 > 10H30
MODÉRATION : DURAND Caroline, Trent University, Canada
• ANDRIICHUK Yuliia, Université Adam Mickiewicz, Pologne
Emancipation through food: feminist aspect of the Rural Housewives Clubs’ culinary activities in Greater Poland
• BUTLER Kris, Chercheur indépendant, Etats-Unis
British and American Drink Maps circulated to deter alcohol consumption in the 1800s
SESSION 41. FOOD HERITAGE THROUGH THE LENS OF CITIES AND MUNICIPALITIES
AMPHI 5. 9H00 > 10H30
ORGANISATION : AMILIEN Virginie, Université Métropolitaine d’Oslo, Norvège & SOARES Carmen, Université de Coimbra, Portugal
MODÉRATION : BESSIERE Jacinthe, Université de Toulouse-Jean Jaurès, France
• SALVADO Josefina, Université de Coimbra, Portugal
Gastrodiplomacy & Tourism: Engaging and Charming by the Senses.
• AMORIM PILLA Maria Cecilia B., Pontifícia Universidade Católica do Paraná, Brésil
Urban gardens and food heritage: a sustainability proposal for food vulnerable groups in Curitiba
SESSION 42. POMACEOUS FRUIT: GROWING, CONSUMING AND PRESERVING APPLES – HISTORICAL, ANTHROPOLOGICAL AND AGRO-ECONOMIC APPROACHES (I)
SALLE 218. 9H00 > 10H30
ORGANISATION : HÖRZ Peter F. N., Hochschule Esslingen/Karl-Franzens-Universität Graz, Allemagne/Autriche
& PESELMANN Arnika, Julius-Maximilians-Universität Würzburg, Allemagne
MODÉRATION : MEDINA F. Xavier, Universitat Oberta de Catalunya, Espagne
• PESELMANN Arnika, Julius-Maximilians-Universität Würzburg, Allemagne
Apple knowledge« – Plant-human relationships in intensive fruit growing
• SCHÜRMANN Thomas, Kulturanthropologisches Institut Oldenburger Münsterland, Allemagne
Apple Growing in Oldenburger Münsterland
SESSION 43. CRIME AND PUNISHMENT? SOCIAL, LEGAL, AND MEDICAL RESPONSES TO WOMEN’S DRINKING
SALLE 219. 9H00 > 10H30
ORGANISATION : LOCK Pam, University of Bristol, Royaume-Uni & DIAS-LEWANDOWSKA Dorota, Académie Polonaise des Sciences, Pologne
MODÉRATION : KNEALE James, University College London, Royaume-Uni
• DIAS-LEWANDOWSKA Dorota, Académie Polonaise des Sciences, Pologne & STAFFORD Craig, University of Liverpool, Royaume-Uni
Sober and moral as any honest woman should be. Policing drinking women in Poland and Britain in the second half of the 19th century
• LOCK Pam, University of Bristol, Royaume-Uni & SMITH Iain, University of Glagow, Écosse
The Effects of a Stroke of Lightening or of Spirit Drinking? An investigation into the drinking of older women and the threat of so-called Spontaneous Human Combustion
SESSION 44. FOOD ON THE ROAD IN CONTEMPORARY ITALY
SALLE 221. 9H00 > 10H30
ORGANISATION : VARINI Valerio, Università degli studi Milano-Bicocca, Italie
MODÉRATION : MAGAGNOLI Stefano, Università di Parma, Italie
• VARINI Valerio, Università degli studi Milano-Bicocca, Italie & SUFFIA Ilaria, Università Cattolica del Sacro Cuore-Milan et Rome, Italie
Food en route: Michelin guides and taste shaping in Italy (second half of the 20th century)
• LOCATELLI Andrea & MARTINELLI Nicola, Università Cattolica del Sacro Cuore - Milan et Rome, Italie
Wine and food, tourism and agriculture: Italy's central Alps between the 19th and 20th centuries
SESSION 45. AOP VITICOLES, LABELS ET MARQUES. REGARDS CROISÉS : HISTOIRE, SOCIOLOGIE ET DROIT
SALLE 225. 9H00 > 10H30
ORGANISATION : SITNIKOFF Françoise, Université de Tours, France
MODÉRATION : ASSEGOND Christèle, Université de Tours, France
• LABELLE Fabienne & COLLIN Mathilde, Université de Tours, France
Le développement des marques viticoles: bonne ou mauvaise nouvelle pour le consommateur ?
• RADUGET Nicolas, Université de Tours, France
Participer à la communication historique des AOC : retour d’expérience(s)
• SITNIKOFF Françoise & CHAZAL Hélène, Université de Tours, France
Les AOP et les labels viticoles : alliance ou concurrence ?
10H45 > 12H15 SESSIONS
SESSION 46. NOURRITURES MILITANTES (II)
AMPHI 4. 10H45 > 12H15
MODÉRATION : SCHOLLIERS Peter, Vrije Universiteit Brussel, Belgique
• DURAND Caroline, Trent University, Canada
Militer pour mieux manger. L'activisme des ménagères d'un quartier ouvrier de Montréal, 1970-2000
• ROTA Marco, Université de Milan, Italie
“Striking to Eat Better!”. Politics of Factory Meal in Italy, 1969-70
SESSION 47. FOOD HERITAGE THROUGH THE LENS OF RURAL AREAS AND TOURISM
AMPHI 5. 10H45 > 12H15
ORGANISATION : AMILIEN Virginie, Université Métropolitaine d'Oslo, Norvège & SOARES Carmen, Université de Coimbra, Portugal
MODÉRATION : CRENN Chantal, Université de Montpellier, France
• BESSIERE Jacinthe, Université de Toulouse-Jean Jaurès, France
L’alimentation, au cœur des interstices touristiques entre ville et campagne ; l’exemple de l’agritourisme.
• VERMEHREN Anna Insa & WALSØE Jonas, Museum Nord, Norvège
How museums contribute to the notion of food heritagisation A case study of the Lofoten Islands
SESSION 48. POMACEOUS FRUIT: GROWING, CONSUMING AND PRESERVING APPLES – HISTORICAL, ANTHROPOLOGICAL AND AGRO-ECONOMIC APPROACHES (II)
SALLE 218. 10H45 > 12H15
ORGANISATION : HÖRZ Peter F. N., Hochschule Esslingen/Karl-Franzens-Universität Graz, Allemagne/Autriche &
PESELMANN Arnika, Julius-Maximilians-Universität Würzburg, Allemagne
MODÉRATION : MEDINA F. Xavier, Universitat Oberta de Catalunya, Espagne
• JOHLER Birgit, Volkskundemuseum, Graz, Autriche
“Fresh, Fruity, Styrian” – Cultural Studies Perspectives on an Austrian Province and it’s most Popular Pome Fruit
• HÖRZ Peter F. N., Hochschule Esslingen/Karl-Franzens-Universität Graz, Allemagne/Autriche
Trouble in Orchard Paradise: Insights into an Anthropologist’s Attempt to Perceive Running Events in Württemberg’s Cultural Landscape
SESSION 49. MONITORING BEHAVIOUR IN DRINKING HOUSES: 1600-2022
SALLE 219. 10H45 > 12H15
ORGANISATION : SHUTTLEWORTH Stephanie, Manchester Metropolitan University, Royaume-Uni & SMITH Amy, University of Bristol, Royaume-Uni
MODÉRATION : LOCK Pam, University of Bristol, Royaume-Uni
• SMITH Amy, University of Bristol, Royaume-Uni
The early modern ale seller: a figure of surveillance
• SHUTTLEWORTH Stephanie, Manchester Metropolitan University, Royaume-Uni
Internalising the job: Surveillance and identity in the hospitality industry
SESSION 50. PRATIQUES ET USAGES ALIMENTAIRES, LA LONGUE DURÉE
SALLE 221. 10H45 > 12H15
MODÉRATION : SABBAN Françoise, EHESS/France
• REI António, Universidade Nova de Lisboa, Portugal
Héritages arabes dans la cuisine portugaise
• HEI KIU Au, Yale-NUS College, Hong Kong/Singapore
Tracing Laksa: Mapping our Global History Through Seas and Spices
• TANYERI Ayşen, Northeastern University, États-Unis, SHARKEY Heather, University of Pennsylvania États-Unis & VASTOLA Antonella, Université de Naples “Federico II”, Italie
Comparative Patterns of Culinary Change and Persistence in the Mediterranean World
SESSION 51. WHAT IS SUSTAINABLE FOOD? EXPLORING THE REPRESENTATIONS IN DIFFERENT ACTORS
SALLE 225. 10H45 > 12H15
ORGANISATION ET MODÉRATION : MICHAUD Maxime, Institut Paul Bocuse, France
• LAMY Arnaud, Institut Paul Bocuse/INRAE, France
The representation of sustainable cuisine in French Commercial Cooks
• MELIQUE Olga, Institut Paul Bocuse/Université Lumière Lyon 2, France
Perceptions of food knowledge in French citizen associations engaged in the promotion of more sustainable food habits
• PITON Maëva, Institut Paul Bocuse/Université Lumière Lyon 2, France
How parents of infants inquire about the most sustainable food? And what are the drifts? A review
12H30 > 12H45 MOTS DE CONCLUSION/CONCLUDING REMARKS
Amphithéâtre 4
• BIENASSIS Loïc, IEHCA, France
• GRIECO Allen J. , Villa I Tatti, Harvard University, Florence, Italie/ Etats-Unis