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 CartFood 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?”

Table ronde de clôture « Les espaces alimentaires domestiques: Pour mieux apprecier notre alimentation? »

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