超乎烹饪：早期现代的食品制作全球史和性别史| 研讨会

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

这次研讨会强调食品的制作过程，将其视为一种高度性别化和具身化的体验，一个构建食物和性别跨文化故事的框架，以及一种生产和传播思想、技能和身份的形式。一共4场，第一场在2月4日，主题是“北方的味道：长江三角洲从宋到明的乳制品”与“大脑和身体：营销配方奶和自我认同的性别道德语法”。

Convenors

• Melissa Calaresu

• Marta Manzanares Mileo

Summary

In a global context of exchange of ideas, people and commodities, women played a crucial role in the multilateral ways of assimilation and adaptation of new food commodities and tastes across the early modern world. The relation between gender and food has been mainly categorised as masculine/public/skilled and feminine/domestic/unskilled, but little attention is given to the wide range of food-related labour performed by women inside and outside the household, such as preserving, brewing, baking and cheese-making.

This interdisciplinary conference brings into dialogue diverse geographies, disciplines and approaches to reflect on the gender dimension of food and cooking in the crucial period of the early globalisation. We will look closely at the ‘making process’, as a highly gendered and embodied experience and as a form of production and transmission of ideas, skills and identities. Building on recent scholarship on ‘making and knowing’, we consider ‘making food’ as a framework to build cross-cultural stories of food and gender and, thereby, contribute to the growing field of food studies.

The conference brings together international scholars from history, anthropology, archaeology, material culture and gender studies to further develop interdisciplinary approaches and experimental methodologies for the study of food in the past.

Bookings can be made using the registration links above for each seminar or in the programme section of this listing.

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

If you have any specific accessibility needs for this event please get in touch. We will do our best to accommodate any requests. Conference assistance: [e-mail]

Vincenzo Campi, ‘The Kitchen’ (1590 – 1) ©Pinacoteca di Brera, Milano

FRIDAY 4 FEBRUARY, 12:00-13:30 GMT 07:00-08:30 EST 20:00-21:30 HK	MIRANDA BROWN (UNIVERSITY OF MICHIGAN) A TASTE FROM THE NORTH: DAIRY IN THE YANGZI DELTA FROM SONG TO MING, CA. 13TH-16TH CENTURIESVERONICA, MAK SAU-WA (HONG KONG SHUE YAN UNIVERSITY) THE BRAIN AND THE BODY: MARKETING FORMULA MILK AND THE GENDERED MORAL GRAMMAR OF SELF-IDENTITYREGISTRATION
Friday 18 February, 17:00-18:30 GMT 12:00-13:30 EST	Hyunhee Park (City University of New York) Soju recipes in the first East Asian cookbook (1670) written by a female authorEric C. Rath (University of Kansas) Sake’s lost women: gender and brewing in premodern JapanRegistration
Friday 11 March, 17:00-18:30 GMT 12:00-13:30 EST	Jessica Marie Johnson (Johns Hopkins)Elizabeth Pérez (UC Santa Barbara)Registration
Friday 25 March, 11:00-12:30 GMT	Kathleen Burke (University of Toronto) Contestations over gendered labour in Dutch colonial kitchens.Stephanie Mawson (University of Cambridge) Betelnut and love magic in early colonial Manila.Registration