Winter school Entangled Food Histories - How to Study Food in Archaeology and History

How to Study Food in Archaeology and History

In recent years the history of food and nutrition have foundconsiderable development in international academia. If we were students approaching this subject, we might feelconfused by the different possible perspectives: we mightstudy a particular food, the ways in which it is cooked, butalso the utensils or food exchanges or economic effects,and so on.
It is not always clear where to start from: which sources and methods to use? What are the most innovative approaches and areas of research currently expanding? Inshort: how can we approach this fascinating field ofinvestigation while maintaining the scientific rigour ofhistorical or archaeological research? The second edition of Entangled Food Histories : How to Study Food in Archaeology and Historywill seek to answerthese questions.
Registration is free of charge and onlineparticipation is available upon reasonedrequest. To register fill out the form at link https://forms.gle/ctXTm7NvAR2oCL1o9  by Nov. 30

Panel 1: 4th December, 9.30

Orsi (Koç University) & G. Casucci (Università di Pavia),
Crafting Loaves: Exploring Bread Making in Late Bronze Age Central Anatolia

Lis (Polish Academy of Sciences),
Differentiated cuisine during theLate Bronze Age in the Greek mainland. A view from the cooking pots

Zamboni (Università di Milano), A. Mistireki (Universität Bern) & A.Quercia (Soprintendenza ABAP per la città metropolitana di Torino),
Greek haute cuisine: Greek and Greek Style Cooking Ware in Ancient Italy

Minniti (Università di Roma, La Sapienza),
Change and continuity indiet and animal products consumption through time. The contribution ofzooarchaeological studies

Panel 2: 4th December, 15.30

Castellano (New York University),
Grapes and wine in ancient westernAsia: A case study from Asia Minor

Matthee (University of Delaware),
Angels Tapping at the Wine-Shop’sDoor: A History of Alcohol in the Islamic World

Ö. Samancı (Özyeğin University),
Ottoman-Turkish Food Historiography

C. Ochoa (California State University),
Creating Feast and Famine:Capital and Coloniality in Mexico’s Food System

Panel 3: 5th December, 9.30

Brown (University of Michigan),
Beyond Recipes. A Case forHistorians to Engage Food History Through Poetry

Maraschi (Università di Bologna),
The menu has human meat, ediblewords and wood splinters. Food, magic and science in the medieval North

Portincasa (Istituto Storico Parri, Bologna),
The 1900s and the historyof food. A methodological issue

Porciani (Università di Bologna),
Food on the Nations’ Table