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.


16th Summer University dedicated to Food and Drink studies

Tours, 26 August to 2 September 2018

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 2018 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 de 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 :

  • Pierre-Antoine Dessaux, Professor of History (Université de Tours / France)
  • Jaroslaw Dumanowski, Professor of History (Nicolaus Copernicus University, Toruń/Poland)
  • Marie-Luce Gélard, Professor of anthropology (Université Paris 5 / France)
  • Régis Hankard, Professor of Paediatrics (Université de Tours / France)
  • Marie-Pierre Horard, Professor of Archeozoology (Université de Tours / France)
  • Deborah Toner, Associate Professor of History (Leicester University / United Kingdom)


The deadline for submission is 18 May 2018



IEHCA can offer a number of bursaries covering the full registration fee (450€).
Selection will be based on overall academic quality/promise of submissions received before the closing date.
Please indicate on the application form whether you would like to be considered for such a bursary.


Food & Drink Studies Summer University website