Friday March 21, 2008
Vendredi 21
mars 2008
Morning / Avant-midi
8:15 Breakfast / Petit déjeuner |
9:00 Word of welcome / Mot de bienvenue |
Nathalie Cooke (McGill University)
Jordan LeBel (Cornell University) and Rhona Richman Kenneally (Concordia University)
9:10 Framing Presentation / Présentation charnière |
Revolution in the Kitchen, Harvey Levenstein
In this presentation, Professor Levenstein will explore changes in middle class kitchens and cooking in twentieth-century North America.
Harvey Levenstein is Professor Emeritus of history at McMaster University in Hamilton, Ontario, Canada. His publications include the two-volume history of American food, Revolution at the Table and Paradox of Plenty, and a two-volume study of American tourists in France, Seductive Journey and We’ll Always Have Paris. Professor Levenstein is currently working on a book on food fears in twentieth-century America.
9:30 Panel 1 / Table ronde 1 |
Food
and Cooking in Canada / Alimentation et cuisine
au Canada
Chairs: Victoria Dickenson (McCord Museum) and Wendy Owens (McGill
University)
Pauline
Morel (McGill University)
Eating Out: The
Influence of the Outdoors on Canadian Domestic Foodways
Nathalie Cooke (McGill University)
Spreading Controversy: The Story of Margarine in Quebec
Food for Thought: A commentary by Dorothy Duncan
Dorothy Duncan is the recipient of the 2006 Gold Award for Media and Publishing from the Ontario Hostelry Institute and the Women’s Culinary Network’s 2005 Woman of the Year. Her publications include Nothing More Comforting: Canada’s Heritage Food and Canadians at Table, which just received a Gold Award from Cuisine Canada, and Food, Fellowship, and Folklore: A Culinary History of Canada. She is a Fellow of the Canadian Museums Association, the Association for the Study of Food and Society, and a member of Cuisine Canada; she has served as Executive Director of The Ontario Historical Society and Museums Advisor for the Province of Ontario.
Culinary Landmarks: A perspective on Canadian Cookbooks by Liz Driver
Liz
Driver is the Director
of the historical foodways program at Montgomery’s Inn Museum in
Toronto, and teaches Applied Food History at George Brown College. A
past president of the Culinary Historians of Ontario, she also writes
the introductions for the “Classic Canadian Cookbook Series”
published by Whitecap Press. She will be talking
about her new book, Culinary
Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949.
10:30 Panel 2 / Table ronde 2 |
Insertions
into Domestic Foodscapes / Intrusions
dans les espaces alimentaires domestiques
Chair: Marlene
Epp (University of Waterloo)
Janet
Mitchell (University
of Otago, New Zealand)
The influence of
dietary guidelines and cookbooks on ‘mindful’ eating
Alan
Nash (Concordia
University)
“Let’s order out
tonight!” The impact of restaurant delivery on Montreal’s
domestic foodscapes, 1951-2001
Rachel
Engler-Stringer (Université de Montréal)
The Domestic
Foodscapes of Young Low-Income Women in Montreal: Cooking Practices
in the Context of an Increasingly Processed Food Supply
11:30 Break / Pause |
11:45 Panel 3 / Table ronde 3 |
Representations of Food / Représentations de l’aliment
Chair: Lara Rabinovitch (New York University) and Lara Pascali (Parks Canada)
Jessica Mudry (Concordia
University)
Mmmmm, high in
omega-3s, just like mom used to make: Scientizing our foods and
the changing experience of the family dinner
Marie
Marquis (Université
de Montréal)
Descriptors
of children's food practices in Québec
Charlene Elliott (Carleton University)
Entertaining eats:
Children’s ‘fun food’ and the transformation of the domestic
foodscape
JoAnne
Labrecque (Ecole
des Hautes Etudes Commerciales)
Gender differences in
attitudes toward and consumption of convenience foods: a
multicultural study
1:00 Lunch / Déjeuner |
Afternoon / Après-midi
2:15 Framing Presentation / Présentation charnière |
The Mindful Kitchen, The Embodied Cook: Tools, Technology and
Knowledge Transmission on a Greek Island, David Sutton
How
are cooking skills, practices and knowledges being reproduced or
transformed concomitant with changing technologies and changing media
through which cooking is learned? Drawing from a video ethnography conducted on the Greek island of
Kalymnos, Sutton examines how women move through and share the space
of the kitchen, use and adapt their environment and tools to the
multiple social and practical tasks at hand, and retain their power
within the family and their reputation in the wider community.
Knowledge of cooking skills, techniques and recipes is imagined to
ideally travel seamlessly “from generation to generation.”
Alternatively, such skills, techniques and recipes are seen as fixed,
lost to the present, as the younger generation has abandoned
“tradition” in pursuit of surface values. With the spread and
democratization of cooking knowledge through television and other
media, new resources come into play while larger sociopolitical
shifts in Greek society lead to a simultaneous devaluing and
folkloricization of traditional knowledge and skills.
David
Sutton is Associate Professor, Sociocultural Anthropology, at the
Southern University of Illinois. He is interested in questions of
memory, history, and the relevance of the past in people's everyday
lives. He has conducted extensive research on the Greek island of
Kalymnos in the Eastern Aegean Sea. His publications include Remembrance
of Repasts: An Anthropology of Food and Memory and Memories
Cast in Stone: The Relevance of the Past in Everyday Life. He
is also the co-editor of The
Restaurants Book: Ethnographies of Where We Eat.
2:35 Panel 4 / Table ronde 4 |
Taste, Terroir, and Transmission / Terroir, goût et transmission
Chair: Christine Jourdan (Concordia University)
Roger
Haden
(Research
Centre for the History of Food and Drink, U. of Adelaide, Austalia)
Educating taste: the new limits of contemporary connoisseurship
Lucia
Terrenghi
(Ludwig-Maximilans
University of Munich & Vodafone Group R&D Germany)
Design for Sharing
Cooking Experiences: Potential and Challenges of Computing
Technologies
Amy Trubek (University of Vermont)
Responsive Cooking: Our Possible Future?
3:15 Break / Pause |
3:30 Framing Presentation / Présentation charnière |
Wine Sense, David Howes
This
paper begins with a description of the ancient Greek symposion (meaning: the moment when people drink together, after the meal is over). The tone of a symposion was
dictated by the proportion in which the water and wine were mixed
(such as 3:1 or 5:3) in the krater (or wine jug), and the mixing of water and wine was complemented by a
mingling of all possible pleasures: visual, olfactory, acoustic,
kinaesthetic. The paper then critiques the contemporary practice of
wine-tasting, which is shown to be far too centred on the palate and
largely oblivious to the socio-cultural (as opposed to mere
agricultural, or "terroirist")
dimensions of viniculture.
David Howes is Professor in the Department of Sociology and Anthropology, at Concordia University. He holds degrees in law and anthropology. His research interests range from the anthropology of law and the sociology of art to cross-cultural psychology and the role of the senses in contemporary marketing and design. His publications include Aroma: A Cultural History of Smell; Empire of the Senses; Sensual Relations; The Varieties of Sensory Experiences; Cross-Cultural Consumption: Global Markets, Local Realities; and Culture in the Domain of Law.
3:50 World Café Exercise / Exercice de groupe « World Café » |
How can the home front contribute to becoming mindful of our food?
Comment
les espaces alimentaires domestiques peuvent-ils contribuer a nous
rendre plus soucieux et appréciatifs de notre alimentation et
de nos pratiques alimentaires
5:00 Chocolate Tasting / Dégustation de chocolats |
Join us for a tasting of dark chocolate, matched with wine and stout. The chocolate making process and tasting techniques will be presented.
Une
dégustation de chocolats fins accompagnés de vin et
bière où le processus de fabrication et conseils de
dégustation seront présentés.
6:00 Adjourn / Fin des débats |
Saturday March 22, 2008
Samedi 22
mars 2008
Morning / Avant-midi
8:30 Breakfast / Petit déjeuner |
9:10 Framing Presentation / Présentation charnière |
A
History of the Kitchen of Tomorrow, Warren Belasco
There's
been a lot of forecasting about how kitchens will/should look in the
future and an overview of how those visions have evolved over the
past 150 years or so might be useful for our own planning, especially
as so much of the speculation looked forward to a mindless sort of
household where people would not have to devote any effort or
attention to food. To a great extent those predictions actually came
true!
Warren Belasco is Professor of American Studies at the University of Maryland Baltimore County. He is the author of Food: The Key Concepts, Meals to Come: A History of the Future of Food, and Appetite for Change: How the Counterculture Took on the Food Industry, co-editor of Food Chains: Provisioning, from Farm Yard to Shopping Cart, Food Nations: Selling Taste In Consumer Societies and The Oxford Encyclopedia of Food and Drink in America. He also serves as editor-in-chief of Food, Culture, and Society: An International Journal of Multidisciplinary Research.
9:30 Panel 5 / Table ronde 5 |
Inside
the Domestic Foodscape / Que se passe-t-il dans la cuisine?
Chair: Bianca Grohmann (Concordia University)
Laurette Dubé
(McGill
University)
The
Social and Emotional Landscape of Home vs Away-from-Home Meals and
Their
Influence on Eating Pattern: An experience sampling study with
non-obese adult women
Jordan LeBel (Cornell
University) and
Rhona
Richman Kenneally (Concordia
University)
Beyond nostalgia: The
impact of childhood foodscapes on adulthood eating styles
Diane
Bisson (Université
de Montréal)
Taste and the
polysensory experience of the material environment
Alice Julier (University of Pittsburgh)
“Things Taste Better
in Small Houses”: Food, Hospitality, and Domestic Space
10:45 Break / Pause |
11:00 Closing Panel “Domestic Foodscapes: Toward Mindful Eating?” |
Diane Bisson (Université de Montréal)
Warren Belasco (University of Maryland Baltimore County)
Laurette Dubé (McGill University)
Harvey Levenstein (McMaster University)
David Sutton (Southern Illinois University)
12:00 Summary & Closing Remarks / Mot de clôture |
12:30 Closing Luncheon / Déjeuner de clôture |