Co-organized by the Université François-Rabelais de Tours and
the European Institute for the History and Culture of Food (IEHCA)
Tours/France, 31 August to 7 September 2014
Food and the Senses
‘The habit of always eating the same things & more or less prepared in the same fashion generated distaste, which aroused curiosity, this in turn yielded experiences which awoke the senses; man started to taste, experiment, diversify, choose and create a form of art at once most simple and natural.’
This is how the Chevalier de Jaucourt described the birth of the cuisine in the eponymous article of the Encyclopédie (1754). Yet it took until the end of the twentieth century for the topic of ‘food and the senses’ to attract specialized study in both the human and natural sciences. It now seems time to attempt a first survey. While relevant research on all the senses expands in history, art history, anthropology, philosophy and many other disciplines, the 2014 Summer University examines this theme from a broad diachronic and comparative perspective. To achieve its objectives, it will offer participants lectures and seminars by distinguished specialists, hands-on practice, workshops, methodical sessions and the opportunity to present their own research in the field.
For further information (presentation, programme and application form) please visit the IEHCA website: http://www.iehca.eu/IEHCA_v4/universite.html
Programma
