The Amsterdam Symposium on the History of Food is the annual international point of assembly and an exchange of knowledge in the field of the food history in the Netherlands. It intends to stimulate debate and research that bridges the gap between different disciplines. Another aim is to transfer academic research to a wider public and stimulate research using the Special Collection of the University of Amsterdam. The symposium is therefore targeted at both an academic and a professional audience. The Amsterdam Symposium on the History of Food is the result of a collaborative partnership between the Special Collections, University of Amsterdam, the Amsterdam School of Historical Studies, University of Amsterdam and the research unit Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel. Organizing Committee
IJsbrand van Dijk ; Antonia Mazel ; Joke Mammen ; Jon Verriet ; Ingrid de Zwarte Advisory Board
Prof. Dr. Ir. Louise O. Fresco ; Mrs. Claudia Roden ; Prof. Dr. Peter Scholliers ; Prof. Dr. Irene E. Zwiep. Friday, 15 November – Saturday 16 November 2019
Venue: Aula of the University of Amsterdam
Singel 411, 1012 XM Amsterdam. Registration Registration will open in June.
For an update on the Symposium please sign in here . (Post)colonial foodways creating, negotiating, and resisting transnational food systems Because of its manifold effects on individuals, cultures, and countries, from the 15th century onwards the colonial era had far-reaching impacts on existing foodways. Colonial rulers often imposed exploitative food systems upon the colonized, resulting in relationships that have been perpetuated, mediated, and resisted to this day. Because of their troubling and complex legacy, colonial foodways have become an essential theme in recent histories of transnational food production, consumption and trade practices from early modern mercantilism to the present. By shifting the focus from two-way colonizer-colonized relationships towards (post)colonial networks and their various nexuses, truly transnational histories are emerging that decenter Europe and go beyond traditional narratives. Food history and (post)colonial history intersect in various ways. Theories about exploration and exploitation offer insights into (proto)capitalism and the consumption of commodities, the agency of populations in the Global South, the transfer of food technologies, and the ecological impact of restructuring and repurposing vast areas of land. Studying material culture and (post)colonial food customs, furthermore, advances an in-depth understanding of the historical negotiation of identities and ideologies. The hybridization of national and migrant cuisines, culinary (neo)colonialism, and shifting perceptions of gastronomic ‘authenticity’ all underwrite the continuing influence of the colonial era on how we speak about food and, subsequently, about ourselves. Call for Papers This year’s Symposium encourages scholars from all relevant fields of research to explore the continuing relevance of the links between (post)colonial studies and food history. We invite abstracts for papers covering any topic related to the study of this theme including, but not limited to, the following: (Post)colonial food rituals and customsTrade, production and consumption of colonial commodities, such as coffee, sugar, chocolate, and spicesMigration, diaspora, and hybridization of culinary culturesNegotiation and ways of resistance: agency in (post)colonial food practicesRepresentation and ideologies: nostalgia, tradition and authenticityColonialism’s nutritional, economic, political, and ecological impacts on global foodwaysColonial exploitative food systems, hunger and resilience Guidelines for Paper Proposals The conference program consists of plenary keynote lectures, paper presentations and panel discussions. If you are interested in presenting a paper at the conference, please submit an abstract before 5 March 2019 . Please expect to be presenting to an audience of up to 200 people, including academic as well as professional participants. The conference language is English. Presenters of accepted papers are asked to speak 20 minutes, as lively and engaging as possible, followed by a discussion with the panel and the audience under the supervision of a session chair. Applications should include: title of proposed paper abstract (maximum 500 words) biographical information (short CV) contact information (e-mail, telephone and postal address) Applications should be sent by the deadline of 5 March 2019 to: Foodhistoryemail@example.com Notification of acceptance: As it may not be possible to include everyone’s submission, the organizing committee and advisory board will make a selection. You will be notified if the paper is accepted by 1 May 2019 .
Accommodation Participants are free to make their own accommodation booking. Many hotels are situated in the vicinity of the conference venue in the Amsterdam historic city centre. The following website can be useful: www.iamsterdam.com/en/visiting .