Programma - Dipartimento di Storia Culture Civiltà
Transcript
Programma - Dipartimento di Storia Culture Civiltà
The History of the European Food Industry in the nineteenth and the first half of the twentieth century 13-16 September, 2011 Villa Gandolfi Pallavicini (Via Martelli 22/24, Bologna) Convegno di studi promosso dall’ICREFH (International Commission for Research into European Food History) In collaborazione con il Dipartimento di Discipline Storiche, Antropologiche e Geografiche dell’Università di Bologna (DiDiSAG) e il Dipartimento di Paleografia e Medievistica dell’Università di Bologna (DPM) Tuesday, 13 September 9,30-13 Introduction to the Symposium Session 1.1 New food in northern Europe Chairs: Alberto De Bernardi, Alain Drouard Peter Atkins (Durham U. UK) Salt, sugar and vinegar: The early history of factory made jams and pickles in Britain Hans-Jurgen Teuteberg (U. of Muenster, Germany) The beet sugar production as forerunner of the modern German food industry (1870-1914) Steven Schouten (Scientifi Council of Government Policy, The Hague, Netherland) Jewish Food Industry in Germany (1850-1945) G. Jonsson, O. Jonsson (Iceland) The convenience of fish stiks: a comparative study of industrail fish processing in Iceland and Norway 15-19 Session 1.2 Technical change in Mediterranean Europe Chair: Derek Oddy David Gentilcore (U. of Leicester, UK) “Tomato fever”: the industrialization of tomato processing in Italy Ramon Ramon-Munoz (U. of Barcelona, Spain) Techinacal Change in the Mediterranean Olive Oil Industry: a comparison between Spain and Italy, 1850s-1930s Maja Godina-Golija (U. of Slovenian Ethology) From dried fruit and vegetables to canned food: the case of Slovenia (1850-1950) Wednesday, 14 September 9,30-13 Session 2 The industrial organization of the food industry Chair: Peter Atkins Sylvie Vabre (U. of Toulouse) The birth and rise of a form of rural capitalism. The Société des Caves de Roquefort (1840-1914) Alain Drouard (CNRS Paris, France) The biggest chocolate factory in the world: the Menier chocolate factory in Noisiel Derek J. Oddy (U. of Westminster, UK) From roast beef to chicken nuggets: changing meat technology in Britain in the twentieth century Adel den Hartog (Wageningen U., Netherlands) The rise of food labelling and packaging: the Dutch food industry between persuading and informing consumers, 18701950s 15 – 17 Biennial General Meeting Thursday, 15 September 9.30-13 Session 3.1 Presenting new products to the consumers Chair: Adel den Hartog T. Vestergaard Jensen (U. of Copenhagen, Denmark) The nutritional transormation of Danish pork (1887-1950) Martin Franc (Academy of Sciences, Prague, Czech R.) Czech chocolate is the best! National aspects of the food industry in the Czech lands as the turn of 19th and 20th century Lucian Scrob (Central European University, Romania) Give us this day our daily bread: the role of bakeries in generalizing bread consumption among Romanian peasants, 1890-1990 Sabine Merta (Germany) Margarine in competition with butter: Germany 1827-1933 15-19 Session 3.2 Persuasion and new products Chair: Peter Lummel Karl Peter Ellerbrock (Westalisches Wirtschaftsarchiv Dortmund Germany) Each grain is bread! The history of Dr. Klopfer’s Nahrmittelfabrik between traditional markets and the rise of the new values and health (1913-1945) Jenny Lee, Ulrika Torrell (Nordik Museum Uppsala U., Sweden) The Silent Revolution. How packaging transformed the consumption landscapes and self-service triumphed in Sweden Anneke Geysen (Vrije Universiteit Brussel Belgium) From sterilizing to deep-freezing and back again: the evolution of discourses in women’s magazines (Flanders-1945-200) Alberto Grandi, Stefano Magagnoli (U. of Parma, Italy) The House of rising tomato Friday, 16 September Italian Day “Origins of the food industry: the Italian case” 9.30-13 Chairs: Alberto De Bernardi, Massimo Montanari Renato Covino (Università di Perugia) L’industria alimentare italiana: uno sgurdo d’insieme [The Italian food industry: an overview] Stefano Cavazza (Università di Bologna) Consumi alimentari in Italia tra ottocento e novecento [Food consumption in Italy in the nineteenth and twentieth century] Alberto De Bernardi, Massimo Montanari (Università di Bologna) Preistoria e storia della pasta [The prehistory and history of pasta] Paolo Sorcinelli (Università di Bologna) L’industria e il commercio del vino italiano [Industry and trade of Italian wine] Angelo Varni (Università di Bologna) L’industrializzazione della mortadella [The industrialization of mortadella salami] 15-19 Alberto Capatti (Università di Scienze Gastronomiche, Brà) Gli elettrodomestici in cucina [Appliances in the kitchen] Veronica Innocenti, Guglielmo Pescatore, Stili di vita e consumi alimentari: un repertorio audiovisivo tra innovazione e continuità [Lifestyles and food consumption: an audiovisual archive between innovation and continuity] Agnese Portincasa (Università di Bologna) Una ricetta, un'inserzione. La pubblicità dell'industria alimentare italiana nei ricettari di primo Novecento [A recipe, an advertisement: advertising of Italian food in cookbooks of early twentieth century] Giuliana Bertagnoni (Università di Bologna) Il mercato alimentare del latte a Bologna fra la fine dell’800 e il secondo dopoguerra [The food market milk in Bologna between the end of the eighteenth century and the Second World War] General discussion Conclusion of the Twelfth ICREFH Symposium
Documenti analoghi
ALIMENTAZIONE E SOSTENIBILITÀ
Rome: Food and Agriculture Organization of the United Nations, 2013 Michman, Ronald D., Edward M. Mazze The food industry wars : marketing triumphs and blunders Westport, Conn: Quorum, 1998 Mougeot...
Dettagli