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
FINAL CONFERENCE PROGRAMME
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