published at 12/05/2016

Summer university dedicated to Food and Drink studies

Ever since 2003, a week-long summer university dedicated to to the subject of food history and culture has been held each year in Tours. Its aim is to help and encourage students and junior researchers to pursue their chosen paths by enabling them to mix with established academics, who are all distinguished specialists.


This event aims to create links between researchers and students from different countries and different backgrounds so as to enable them to meet each other outside any disciplinary barriers. The objective is to promote student and teacher mobility in order to create a real European food culture-related academic space.

 

15th Summer University dedicated to Food and Drink studies

Tours, 28 august to 3 september 2017

Since 2003, the IEHCA’s summer university has served as a key platform for the discussion of new research in Food & Drink Studies. Following a number of themed meetings, the 2017 issue will survey the field more broadly. 

What are the major interests and issues currently explored in anthropology, classics, gastronomy, history, literary studies, sociology and other disciplines? Which general trends have emerged over recent years? How can our understanding be further advanced in the future? 

Leading specialists from different backgrounds will survey such questions with reference to their current research and graduate students are invited to present their ongoing projects to an international audience in a stimulating and supportive atmosphere. As on previous occasions, academic debates at our attractive venue overlooking Tours city centre will be complemented by informal exchange with other specialists, opportunities for personal study (not least in the rich holdings of the IEHCA library), engagement with regional culinary cultures and field trips to congenial sites in the area.
 

Academic co-directors

> Isabelle Bianquis – Professor of Anthropology, Université François-Rabelais, Tours, France
> Antonella Campanini – Instructor in Medieval History, University of Gastronomic Sciences, Bra/Pollenzo, Italy
> Beat Kümin – Professor of Early Modern History, University of Warwick, United Kingdom
 

Teaching staff

Academic guidance will be provided by numerous specialist scholars in the broad field of the history and culture of food and drink :

> Alessandra Pecci – Researcher Ramon y Cajal at the University of Barcelona / Spain
> Dr James Brown – Senior Research Associate at the University of East Anglia, Norwich / United-Kingdom
> Dr Paul Brunault – Psychiatrist and addictologist at the Université of Tours / France
> Jean-Pierre Poulain – Professor of Sociology at the University of Toulouse / France
> Valérie Boudier – Professor in Art History at the University of Lille III / France

 

The deadline for submission is 16th june 2017

 

Dedicated website:

http://summerschool.iehca.univ-tours.fr/