International Commission for Research into European Food History (ICREFH)
16th International Congress
EATING ON THE MOVE (nineteenth to twenty-first centuries)
7-10 September 2021, Rome
Roma Tre University (8, 9 September 2021), Via Silvio D’Amico, 77
Hotel Villa Benedetta (7,10 September), Via della Moletta, 10
Tuesday 7 September (Hotel Villa Benedetta, Conference room) |
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| 15:00 | Conference opening | |||||
| Welcome speech by Sylvie Vabre – University of Toulouse Jean Jaurès, ICREFH President (France) | ||||||
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Welcome speech by the organizers of the conference Introductory speech by Peter Scholliers – Vrije University Brussel (Belgium) |
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| 15:30-17:00 | 1st Session: Food as salvation and memory through the eyes of the Italians in the 1940s-50s – Chair: Gianpiero Fumi – Catholic University of the Sacred Heart, Milan (Italy) |
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Keti Lelo, Giuseppe Stemperini – Roma Tre University (Italy) |
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| Food and the Allied Forces in Italy: 1943-1947 | ||||||
Alessandro Albanese Ginammi – ISEM, CNR (Italy) |
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| Memories and Recipes from Italians in Libya in the 1950s | ||||||
| Discussion | ||||||
| 17:00-17:30 | Break | |||||
| 17:30-18:30 | Biennial General Meeting – Organization of ICREFH 2023 Symposium | |||||
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| 19:30 | Dinner at Villa Benedetta Hotel | |||||
Wednesday 8 September (Roma Tre University, Department of Business Studies – Sala delle Lauree) |
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| 9:00-11:30 | 2ndSession – The troubled adventure of food during long and dangerous journeys – Chair: Sylvie Vabre – University of Toulouse Jean Jaurès (France) | |||||
| Isabelle Bianquis – University of Tours F. Rabelais (France) | ||||||
| Cooking on the Way to Antarctica | ||||||
| James Eduard Malin – New York University (US) | ||||||
| Liftoff but Left out: Czech Gastrodiplomatic Suppression on USSR Spacecraft | ||||||
Rita d’Errico – Roma Tre University, Claudio Besana – Catholic University of the Sacred Heart, Milan, Gabriele Rubini, Daniela Bruni – Italian indipendent researchers (Italy) |
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| The Food of Migrant People on the Move from Italy to the Americas (19th-20th Centuries) and from Africa to Italy across the Mediterranean (21stCentury) | ||||||
| Discussion | ||||||
| 11:30-11:50 | Break | |||||
| 11:50-13:20 | 3rd Session: The troubled adventure of food during long and dangerous journeys (part 2) – Chair: Stefano Magagnoli – University of Parma, Daniela Adorni – University of Turin (Italy) |
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| Ritva Kylli – University of Oulu (Finland) | ||||||
| Nourishment, Emotions, Identity – Food in Late 19th Century Nordic Polar Expeditions | ||||||
Caroline Favre – University of Paris 1 Panthéon Sorbonne (France) |
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Organisation, Ingenuity and Versatility: Cooking for Alexander III on his Official Tour of the Southwest Regions of the Russian Empire |
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| Discussion | ||||||
| 13:20-14:30 | Light lunch | |||||
| 14:30-15:15 |
Open seminar Food History on the Move: focus on the historical changes linked to the spread of railway system and to the economic post-war economic boom treated by Jean Pierre Williot (author of the book Mobilités alimentaires. Restaurations et consommations dans l’espace des chemins de fer en France, XIXe-XXIe siècle, Paris, éditions de la Sorbonne, 2021) and Francesco D’Ausilio (author of the book A tavola. Gli italiani e il cibo tra il 1945 e “i lunghi anni ’80”, Rome, Palombi Editori, 2021). Discussants: Stefano Magagnoli – University of Parma (Italy), Peter Scholliers – Vrije University Brussel (Belgium) |
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| 15:15-15:30 | Break | |||||
| 15:30-17:00 | 4th Session: The multidimensional journey of food: in time and in art – Chair: Sylvie Vabre – University of Toulouse – Jean Jaurès (France) |
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| Peter Scholliers – Vrije University Brussel (Belgium) | ||||||
| Food Names on The Move: Pain de Gonesse in Europe | ||||||
| Agata Stronciwilk – Jan Dlugosz University in Czestochowa (Poland) | ||||||
| Migrating Tastes. Food, Politics and Identity in Contemporary Art | ||||||
| Discussion | ||||||
| 18:00 | Guided tours to Basilica of St. Paul and historic district of Garbatella | |||||
| 20:00/20:30 | Dinner in Garbatella | |||||
Thursday 9 September (Roma Tre University, Department of Business Studies – Sala delle Lauree) |
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| 9:00-11:30 | 5th Session: Eating on the road – Chair: Carlo M. Travaglini – Roma Tre University (Italy) |
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| Gianpiero Fumi – Catholic University of the Sacred Heart, Milan (Italy) | ||||||
| A Penny for Your Meal. The Development of Coin-operated Food Selling, with a Focus on the Italian Case | ||||||
| David Bell, Theresa Moran – Ohio University (US) | ||||||
| What’s in your knapsack?: The food choices of North American and British day hikers, 1900-1990 | ||||||
| Ilaria Suffia – Catholic University of the Sacred Heart, Milan, Valerio Varini – Bicocca University, Milan (Italy) | ||||||
Travelling Gastronomy. The Michelin Guides and the Selection of Taste. |
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| 11:30-12:00 | Break | |||||
| 12:00-13:30 | 6th Session: Eating on the train – Chair: Rita d’Errico – Roma Tre University (Italy) |
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Jean-Pierre Williot – University of Paris Sorbonne (France) |
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| The Birth of the Railway Catering in 19th Century France | ||||||
| Maria Kapkan – Ural Federal University (Russia) | ||||||
| A Taste of Travel or a Bite of Home: Eating on Soviet Trains, 1960s – 1980s | ||||||
| Discussion | ||||||
| 13:30-15:00 | Light lunch | |||||
| 15:00-17:30 | 7th Session: Eating on the road (part 2) – Chair: Isabelle Bianquis – University of Tours F. Rabelais (France) |
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| Sylvie Vabre – University of Toulouse – Jean Jaurès (France) | ||||||
| “Ready-made” Cuisine Raynal & Roquelaure – Capdenac – France | ||||||
| Stefano Magagnoli – University of Parma, Daniela Adorni – University of Turin (Italy) | ||||||
| Eating on the Road in the Italian Economic Boom. The Picnic Between Tradition and Innovation | ||||||
| Andrea Locatelli, Nicola Martinelli – Catholic University of the Sacred Heart, Milan (Italy) | ||||||
Eating at the “Hotel Posta”: the Case of the Central Italian Alps during the 19th and 20th Centuries |
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| Discussion | ||||||
| 18:30 | Jewish Ghetto of Rome guided tour | |||||
| 20:00/20:30 | Dinner in the city center | |||||
Friday 10 September (Hotel Villa Benedetta) |
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| 9:30-12:00 | 8th Session: “Travelling”, imagining, and representing through food – Chair: Maria Kapkan – Ural Federal University (Russia) |
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| Martin Franc – Czech Academy of Sciences (Czech Republic) | ||||||
| Queuing for “Chinese”. Representative Foreign Restaurants in Prague in the 1950s–1980s as a Form of Travelling at Home | ||||||
| Catherine Salzman – Independent researcher (Netherlands) | ||||||
| Recipes travel | ||||||
| Francesco D’Ausilio – Vrije University Brussel (Belgium) | ||||||
| Exotic Cuisine in «The Long Eighties»: Culinary Magazine Narratives in the US and UK | ||||||
| Discussion | ||||||
| 12:30 | Light lunch at Villa Benedetta hotel | |||||
| 15:00-18:00 | Guided tour to Ostia antica (at least 10 participants) | |||||