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.
17th Summer University dedicated to Food and Drink studies
Tours, 25 August to the 1st of September 2019
Dead line for submission is extended to 15 June 2019
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 2019 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?
Pierre-Antoine DESSAUX, Professor d'histoire, Université de Tours (France)
Sara PENNELL : Senior Lecturer, School of Humanities and Social Sciences, Université de Greenwich (UK)
Emma-Jayne ABBOTS : Senior Lecturer in Anthropology at University of Wales, Trinity Saint David
Pascal BRIOIST : Professor in Modern History, Université de Tours (France)
Emmanuelle CRONIER : Senior lecturer in History, University of Picardie (France)
Régis HANKARD : Professor of Paediatrics, Université of Tours (France)
Loana MC CLEERY: Associate Professor in Medieval History, University of Leeds (UK)
Stefano MAGAGNOLI : Senior Lecturer in Global History and Economic History of Europe and European Food, University of Parma (Italy)nike free run 5.0 paypal