2nd Global Conference
Food, Heritage and Community
An Inclusive Interdisciplinary Conference

A Food and Drink in the 21st Century Project

Saturday 9th March 2019 – Sunday 10th March 2019
Prague, Czech Republic


Saturday 9th March 2019

08:30 – 09:00 Registration
09:00 – 09:30 Welcome and Opening Words: Elisa Ascione, Event Leader

09:30 – 11:00 Session 1: Globalizing Localities
Chair: Elisa Ascione

Translating Terroir Into Transnational Spaces
Kolleen M. Guy

Brooklyn Goes Global: When Local Culinary Culture Becomes A Global Phenomenon
Peter Naccarato

“Gefilte Fish Can Be The Next Sushi”: Jewish American 21st Century Inventions And Aspirations
Nora Rubel

11:00 – 11:15 Tea/Coffee

11:15 – 12.45 Session 2: Food And Migration I
Chair: Richard Fitch

Taste As Heritage: Perspectives Of First And Second Generation Chinese Immigrants In Toronto
Celia Huang

A Cup Of Hybridity: The Bubble Tea’s Role In Community-Making In The Era Of Globalization
Ya-Chen Lee

Eating Heritage: Foodways And Ethnic Identity In Italian Americans’ Writing
Stefano Luconi

12.45 – 14.00 Lunch

14:00 – 15.30 Session 3: Food And Migration II
Chair: George Walker

Food Culture And The Navigation Of Borders A History Of Arab Foodways In The Windsor/Detroit Region
Robert Nelson

Livelihoods Innovation Through Food Entrepreneurship (LIFE): Fostering Community And Sustainable Solutions To The Refugee Crisis In Turkey
Osman Cakiroglu and Filiz Hosukoglu

Meanings and Practices of Eating for Asylum Seekers in France
Estelle Fourat

15.30 – 16:00 Tea/Coffee

16:00 – 17.50 Session 4: Food, Health, And The Life Cycle
Chair: Ruchira Datta

Children, Food And Friendship – Why Are The Links Largely Unexplored?
Marianne O’Kane Boal

Portrait Of A Japanese Birth Clinic: Making Mothers, Making Citizens Through Clinic Meals
Pamela Runestad

HIV/AIDS and Food: Deteriorating Diets in the Context of an Intractable Epidemic
Lesley Doyal

A Crip Approach to Eating and Accommodation in 3 Parts
Michael Gill

17.50 – 18.00 Cross Session Issues and End of Day Consolidation
18.00 Wine and Drinks Reception

Sunday 10th March 2019

09:00 – 11:00 Session 5: Food Heritage As Cultural Appropriation Vs. Appreciation
Chair: Celia Huang

Food Heritage As Appropriation Vs. Appreciation In International Heritage Discourse
Marie Louise Stig-Sørensen

El Limón De Pica: Exploring Food Heritage Appropriation In A Chilean Oasis
Rebecca Haboucha

Ugali Anyone? An Archaeological Perspective On East African Food Histories And The Hybridisation Of Cuisines
Paul Lane

The Global Agricultural System And The Orphaning Of Local Crops: The Case Of Millets
Shailaja Fennell

Looking To The Past: Food Appropriation And Appreciation In The Context Of Origin Of Agriculture And Iron Age Feasting
Liliana Janik

11:00 – 11:30 Tea/Coffee

11:30 – 12:30 Session 6: Performing The Past, Imagining The Present
Chair: Lisa Frank

Cookery Lessons: Viewing The Past Through The Lens Of Reconstructing Food And Cookery Techniques From History
Richard Fitch

The Embodied Landscapes Of Gongfu Cha Tea Culture In Contemporary China
Lanlan Kuang

12.30 – 13:30 Lunch

13:30 – 15:30 Session 7: Historical Foods In Contemporary Markets
Chair: Robert Nelson

The History Of Beer In Norwegian Mountain Valleys – A Foundation For Commercial Production Of Unique Beers?
Hans Olav Bråtå

Heritage Reclaimed: From Pointy Hats To Pink Boots
Lisa Frank

A 150-Year Shift In Cheese Tastes: Social, Economic And Cultural Dimensions Of Danish Cheeses
Jørgen Burchardt

Putting Jutland On The (Gourmet)-Map Of Europe: The Success-Story Of The ARLA UNIKA-Cheese Store In Aarhus From The Regional To The European Food-Market
Katalin Deme

13:30 – 15:30 Session 8: Representing Kitchens, Memories, And Identities
Chair: Ya-Chen Lee

Culinary Memoirs: Performing Heritage Or Performing Gender?
Ruchira Datta

Cooking Up Something: Social Vs Personal Identities In “Cocina” By María Fernández Ache
Nina Namaste

Old Recipe Notebook
Sperello di Serego Alighieri

Food As Singaporean Cultural Heritage: From Kevin Kwan’s Crazy Rich Asian Trilogy To Eric Khoo’s Films
Michelle Bloom

15:30 – 16:00 Tea/Coffee

16:00 – 17:30 Session 9: Redefining Heritage and Sustainability
Chair: Nina Namaste

Ruptured Roots: The Role Of Communal Memory And Ancient Texts In The Contemporary Jewish Community Farming Movement
Adrienne Krone

From Poi To Poke: Colonization And Revitalization Of Hawaiian Heritage Foods In Cultural And Culinary Tourism
Brooke Hansen & Jack Rossen

Competition Among Different Global Food Movements: Can We Support All?
Rie Makita

17:30 – 17:45 Cross Session Issues, End of Day Consolidation

17:45 – 18:00 Where Now? What Next? Closing Remarks, Photographs, Goodbyes