Call for Papers: Sixteenth Summer University on Food and Drink Studies

RHN 67/2018 | Call

Organiser: European Institute for the History and Cultures of Food, Tours

26 August – 2 September 2018, Croix Montoire, Tours, France

Deadline for proposals: 18 May 2018

Call for Papers:
Sixteenth Summer University on Food and Drink Studies
16ème Université d'été dédiée à l'histoire et aux cultures alimentaires

Since 2003, the IEHCA’s summer university has served as a key platform for the discussion of new research in Food & Drink Studies. 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.

We welcome proposals (of max. 2-3 pages) for 15 minute papers from masters / doctoral researchers on any aspect of food / drink studies from Antiquity to the present.

All discussions are conducted in English and no knowledge of other languages is necessary.

Participants wishing to hold their talks in French, German or Italian may do so, but will be expected to provide extended abstracts and/or a powerpoint presentation in English.


Proceedings are co-directed by an experienced team consisting of:

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

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)


Thanks to the generous support of the IEHCA, we 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.

For full registration details and further information on our summer university please visit:



Reading of Old Cookbooks: Food, Knowledge and Identity / Lire les livres de cuisine d’hier : alimentation, savoirs et identité
Jaroslaw Dumanowski

Developmental origins of health and diseases in humans / Origines développementales de la santé et des maladies chez l’Homme
Régis Hankard

Lunch Workshop: Discovering and tasting regional culinary heritage / Atelier Déjeuner: Découverte et dégustation du patrimoine culinaire régional
Laurent Meudic

Archaeology and meat diet / Archéologie et alimentation carnée
Marie-Pierre Horard

How to define what we eat ? / Comment définir ce que l’on mange ?
Pierre-Antoine Dessaux

Milk and politics. Collective colactation and kinship in Saharan context / Lait et politique. Colactation collective et parenté en contexte saharien
Marie-Luce Gélard

Alcohol and Identity: Nation, Ethnicity, Gender and Class / Alcool et identité : Nation, ethnicité, genre et classe
Deborah Toner

See full programme at the Summer University's website (pdf).