Event—Center for Renaissance Studies

An Early Modern Food History Workshop

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Food history, as a scholarly discipline, is a relatively new addition to historical inquiry. This meeting at the Newberry Library will bring together a rich variety of academics and researchers from the wider Chicago area who will each present their current work in the field. The presentations will deal with approaches to the cultural history of food ranging from historians and philologists working on cook books to work on the history of taste, from the early modern globalization of recipes to the botanical illustrations in the mysterious Voynich codex.

This workshop is co-sponsored by the Institut Européen d'Histoire et des Cultures de l'Alimentation.

Schedule

10 am to 12 pm Morning Session

Welcome and Opening Remarks
Lia Markey, Newberry Library
Allen Grieco, Villa I Tatti

Medieval French Cookbooks and Social Class
Bobbi Sutherland, University of Dayton

From Vinaigrettes to Virtual Cookbooks: Culinary Discourses in Early Modern France
Tim Tomasik, Valparaiso University

From Manuscript to Print: Italian Cookbooks in the Fifteenth and Sixteenth Centuries
Lino Mioni, Indiana University

Highlights of Preparing a Critical Edition and Translation of Francisco Martínez Montiño's 1611 Cookbook, Arte de cocina, pastelería, vizcochería y conservería
Carolyn Nadeau, Illinois Wesleyan University

Early Modern English Recipe Manuscripts: Sources and Resources
Hillary Nunn, University of Akron

The Production and Use of Cookbooks in Late Medieval and Early Modern England
Sarah Kernan, Independent Scholar

12 to 1 pm Lunch on Your Own

1 to 2 pm Rare Book Presentation

2 to 4 pm Afternoon Session

Thinking about Food and Cultural Appropriation: Indian Pickles in Early Modern Europe
Anil Paralkar, University of Heidelberg

Foods for the Soul and Body: Bread and Wine in Early Modern Spanish Lyric
Daniela Gutierrez Flores, University of Chicago

Unraveling the Voynich Codex: A 16th-Century Mexican Manuscript
Jules Janick, Purdue University

Early Modern Tastes and Chocolate: Taste Geopolitics, Cartographic Mapping of Recipes, Chocolate Material Culture and Imagery
Kathryn Sampeck, Illinois State University

Medieval and Renaissance Ideas about Taste
Allen Grieco, Villa I Tatti

Recipe Books of Modern and Contemporary Artists: Reading and Writing Practices
Margherita D’Ayala Valva, Scuola Normale Superiore

4 to 4:30 pm Closing Discussion