Throughout the week:
- Opportunities for individual training
- Presentation of research projects by the participants
Monday 1 September 2014
Presentation of the week by the scientific committee:
Isabelle Bianquis (Tours), Antonella Campanini (Bra/Pollenzo) and Beat Kümin (Warwick)
Introduction to the functioning of the senses:
Boriana Atanasova, Maître de Conférences, Neurosciences, Université de Tours
Tuesday, 2 September 2014
Sound of delicacy:
Sydney Cheung, Professor of Anthropology, Chinese University of Hong Kong (China)
Taste and tastes: recovering medieval perceptions of food:
Chris Woolgar, Professor of history and archival studies, University of Southampton, UK
Atelier 1 : Food and the senses - experiments with local produce
Wednesday, 3 September 2014
Sweeter than Honey? Taste and Reform in Sixteenth-Century England:
Matthew Milner, Academic associate, Faculty of Art, McGill University Canada
Taste as an aesthetic experience:
Nicola Perullo, Associate Professor, Aesthetics, University of Gastronomic Sciences, Pollenzo, Italy
Visit to the IEHCA library
Thursday 4 September
Eating with your eyes. Exchanges between the senses: some examples from the connection food/visual art:
Fabrizio Lollini, Instructor/Researcher, Medieval Art Historian, University of Bologna, Italy
Visit of a Loire castle
Friday 5 September
Descriptions of Foods and Tastes in Early Colonial Mexican Sources:
Davide Domenici, Instructor/Researcher, Anthropologist, University of Bologna, Italy
Nourishment and embodied cognition - from oral to moral approaches:
Joël Candau, Professeur d’anthropologie, Université de Nice
The 5 senses in Shamanic culture - tasting and smelling spirits:
Sendenjav Dulam, Professeur of Anthropology, National University of Mongolia
Saturday 6 September
Atelier 2 - Practising the senses: a visit to the market of Tours
Summary and conclusions:
Isabelle Bianquis, Antonella Campanini and Beat Kümin
Graduation ceremony
For all organisational, administrative and logistical questions please contact the Institut Européen d'Histoire et des Cultures de l'Alimentation (IEHCA) through the address details below.