Food Seminar Events

//Food Seminar Events
Food Seminar Events 2018-07-30T14:18:59+00:00

November 10, 2014:
Taste of Salt: Consuming and Talking about SALTED FISH in Early Modern Culture

This forum is the second online forum in the Fall 2014 SALT seminar in the Food and Foodstuffs in the French and Francophone Worlds Seminar series. This online forum focuses on the role of SALTED FISH in early modern culture and society. Please see summary of forum argument on post pages for the sub-topic, “Salted Fish.”

Register on theHenri Peyre French Institute website beginning November 4, 2014 to join our live event on November 10, from 1 Pm to 7 PM

Online
1:00 PM – 7:00 PM

October 28, 2014:
Transformations of Taste in the new post-revolutionary society

brillat1
Brillat-Savarin. Physiologie du Gout. Ill. Bertall. Paris: 1848

Open to the Public – Livestream

This conference is part of the Food and Foodstuffs in the French and Francophone Worlds Seminar series.

The Graduate Center French/Urban Education Lounge -4th floor
6:00 – 8:00

Speakers:
•Ali Nematollahy

 

 

September 30, 2014:
The Impact of Foods and Cuisine on Culture in France and the Francophone World. An Online Forum

Are you interested in the ways foods and cuisine impact culture in France and in the Francophone world, in the distant past and in the present?

Paris-frontstore

Join our first Food Seminar Online Forum.

This forum is an event of our ongoing seminar, Food, Power, Exchange and Identity: Food and Foodstuffs in the French and Francophone Worlds. We invite you to our ongoing debate on the practices of food preparation and consumption from the 19th century to the early 20th century, and to contribute to our overall project.

Watch our video stream of the talk on “The Discourses of Food from the 19th-century to the Inter-war Period,” by Julia Przybos, Joseph Rienti and Lauren K. Christensen. View our online exhibit “French Street Fairs and Street Foods, from the 1800s to the early 20th century.” Let’s discuss.

To participate, click here to register on our forum page.

The Henri Peyre French Institute online forum page
1:00 PM – 7:00 PM

Speakers:
•Francesca Canadé Sautman

April 9, 2014:
The Discourses of Food from the 19th-century to the Inter-war Period

The Graduate Center, CUNY, Room 9206
5:00 – 7:00

Speakers:
•Francesca Canadé Sautman
•Joseph Rienti
•Julia Przybos
•Lauren Christensen

October 23, 2007:
Rich Stews: Reading Food and Culture

Chairs: Jeanine Parisier Plottel and Francesca Canadé Sautman

The Martin E. Segal Theatre
11:00 AM – 5:00 PM

The Taste of Salt

November 10, online, from 1 to 7 PM.

Registration begins November 7

Coming soon: Three digital exhibits around the theme of “Salt”: Early Modern Salt Cellars; Salt: A Process and Industry; Salt: Preserving Food

online
1 PM – 7 pm