Symposium "Foods and Communities in the Lather Middle Ages" Barcelona, 24-24 Octubre

19/10/13 .-

1st International Symposium
Foods and Communities in the Later Middle Ages (1000-1500 CE)
Institut d’Estudis Catalans, Barcelona, Spain
October 24-25, 2013


Thursday, October 24th

8:30- 9:30 a.m. Registration

9:45-10:00 a.m. Welcoming Remarks

10:00-11:45 a.m Session 1

Donna Rogers, Brescia University College, “Notions of Nutrition and the Properties of Food in the Later Middle Ages”

Antoni Riera Melis, Universitat de Barcelona, ODELA/IEC, "Menjar per estricta necessitat biològica, sense plaer. La proposta dietètica inicial del Cister (primera metiat del segle XII)".

Nelly Labere, Lecturer, Michel de Montaigne University - Bordeaux III, “« Un antojo de fresas » : la gastronomía opcional en las Quinze Joies de Mariage”

12:00 p.m. Coffee Break

12:30-1:30 p.m. Plenary Session

2:00-4:00 p.m. Lunch Break

4:00-5:45 p.m. Session 2

Michelle M Hamilton, University of Minnesota, “Food and Death: Foodways and Communities in the Danza general de la muerte”

Montserrat Richou i Llimona, Institut de Recerca en Cultures Medievals de la Universitat de Barcelona (IRCVM), “El vi i les relacions econòmiques baixmedievals: el Baix Maresme”

Hilary Pomeroy, University College London, “‘Los que comedes de mi pan’: Food, Power and Identity in the Sephardic Ballad”

6:00 p.m. Reception

8:00 p.m Mens et Mensa Board Meeting

Friday, October 25th

8:30-10:00 Session 3

Veronica Menaldi, University of Minnesota-Twin Cities , “Magical Morsels: Food in Morisco Aljamiado Incantations”

Mark Johnston, De Paul University, “Gluttony and Convivencia: Hernando de Talavera on the Dietary Assimilation of Granada's Muslims”

Ana Pairet, Rutgers University, “Gendering Fasting: from Caresme et Charnage to Libro del Buen Amor.”

10:30-11:00 Coffee Break

11:00-12:00 Plenary Session

12:00-1:45 Session 4

Amy Aronson, Valdosta State University, “Food as Aphrodisiac in the Middle Ages”

Ramón A. Banegas López, Universitat de Barcelona–ODELA, “Salty, Sweet and Spicy. Flavours in Benedictine cuisine in Catalonia at the End of Middle Ages”

Carolyn A. Nadeau, Illinois Wesleyan University, “From Kitāb al-tabīj to the Sent Soví: Continuities and Shifts in the Earliest Iberian Cooking Manuals”

2:00-4:00 Lunch Break

4:00-4:30 “A Symposium Response and Discussion: Is Food Culture? Is the Culture of Food Worth Studying?” Montserrat Piera

5:00 p.m. Closing Remarks

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