Mobilities and Exchanges
Keywords: Food History, Food Cultures, Migrations, Diaspora
Gastronomies are the result of movements of peoples, goods, and ideas. A historical analysis of these exchanges could help us better understand the evolution of food systems. In a globalized world, it is important to focus on possible trajectories of people, ingredients, foods, as well as tastes and culinary habits in order to propose interpretations of food cultures. Engaging with the history of mobility can open up new scenarios in reconsidering the role of food in migrant and diasporic communities. At the same time, approaching a historical event from this perspective can reveal new and important ways for decolonizing the history of food. Nevertheless, this thematic session aims to deal with many other arguments related to the topics above presented, such as the role of senses in the context of migration and diaspora, (inter)subjectivity and memory in relation to food, globalization of food vs. gastronationalism, rituals of people in diasporas, import and export of ingredients, mobility of plants/seeds, and cultivation of vegetables and fruits by migrants.
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Gastronomy in Motion: Bridging Cultures through Sustainable Food Trade
Convenors:
Rodrigo Cotrim de Carvalho, Escola de Comida and Revista Mangút: Conexões Gastronômicas, Brazil - Babette Food Experiences, CanadaIvan Bursztyn, Departamento de Gastronomia da Universidade Federal do Rio de Janeiro (UFRJ) and Revista Mangút: Conexões, Brazil
Isis de Carvalho Stelmo, Escola de Comida, Brazil - Babette Food Experiences, Canada
Abstract: The "Gastronomy in Motion" panel invites scholars, industry experts, and practitioners to examine and discuss the fair and respectful commercialization of foods across different cultures. Our objective is to foster a vibrant dialogue between the evolving scientific study of gastronomy and the practical dynamics of the global gastronomic market. We aim to highlight and celebrate exemplary food trade practices that preserve cultural heritage and advance sustainability, setting standards for ethical food commerce.
This panel offers a platform for collaborative exploration, blending academic research with real-world market applications. We seek to facilitate a comprehensive exchange of ideas and insights that demonstrate the beneficial interactions between gastronomic sciences and market practices. These interactions are crucial for understanding and improving our global food systems, particularly as they undergo significant transformations, and for promoting more ethical and sustainable approaches within the gastronomy sector.
Participants are encouraged to share their experiences, research findings, or case studies on initiatives that effectively bridge cultural divides through gastronomic practices. This panel is not merely a call for academic papers but an open forum for discussing how market practices are perceived by the scientific community and exploring how this dialogue can enrich both fields.
By engaging in this panel, participants will contribute to an important discussion on enhancing cross-disciplinary understanding and cooperation, leading to the development of innovative, sustainable, and culturally respectful food commerce practices. This exploration aims to inspire new strategies and actions within the gastronomic community, advocating for a future where food commerce fosters not only economic growth but also supports environmental sustainability and enhances community well-being.Keywords: Sustainable Food Trade, Cultural Exchange, Gastronomic Market, Ethical Commerce, Gastronomy and Sustainability
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Made in and out of Italy in the XXth Century
Convenors:
Federico Chiaricati, University of Parma, Italy
Stefano Magagnoli, University of Parma, Italy
Beatrice Toti, University of Parma, Italy
Luciano Maffi, University of Parma, Italy
Filippo Ranieri Tenti, University of Parma, ItalyAbstract: The latest studies in the history of consumption, encompassing various fields from the economic to the political and cultural, have pointed out that the so-called gastronomic traditions of countries are the result of problematic transnational connections that constantly adapt over time and space thanks to the challenges of their own contemporaneity. Italy has made food and gastronomic variety a hallmark of its identity both in relation to domestic debate and in the way it has sought to present itself to the world. Food has become a soft power device that has linked cultural, economic, and political aspects, fueling a kind of gastronomic diplomacy. Some products have gradually lost their local specificity, while others have acquired it, thanks in part to labelling and the agency of production consortiums. This has contributed to successful brands such as Made in Italy. This panel will therefore analyze some aspects concerning the tension between local and global identities in Italian gastronomic culture, the debates that between the 1970s and 1980s would later lead to the birth of movements such as Slow Food, and case studies of products, such as balsamic vinegar and wine, that have experienced global success by strongly emphasizing or almost completely losing their local characteristics.
Keywords: Food studies, Slow Food, Balsamic Vinegar, Wine, Made in Italy
Accepted papers:
What is Italy? Regional and National Gastronomy from Fascism to the Present
Federico ChiaricatiThe balsamic vinegar of Modena: an instrument of Italian soft power?
Stefano MagagnoliA right to pleasure: the discovery of taste in 1980s Italy
Beatrice TotiThe key role of experts in the development of the reputation of wine made in Italy.
Luciano Maffi & Filippo Ranieri Tenti