FOOD: HISTORY, SCIENCE AND EXPERIENCE
Prospettive multidisciplinari a partire da Eating and Being: A History of Ideas about Our Food and Ourselves di Steven Shapin
(University of Chicago Press, 2024)
4–5 dicembre 2025 – Aula Magna, Università di Pollenzo
L’Università di Pollenzo è lieta di annunciare la conferenza internazionale Food: History, Science And Experience – Multidisciplinary Perspectives Drawing from Steven Shapin’s Book Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024), un evento multidisciplinare di due giorni ispirato al celebre volume di Steven Shapin Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024).
Il simposio riunirà importanti studiosi delle scienze umane, sociali e degli studi sul cibo per esplorare come il cibo plasmi la nostra comprensione della storia, della scienza, della cultura e dell’esperienza vissuta.
Ecco il programma:
4 Dicembre 2025 – Aula Magna
2:45 pm – Opening Speech and Institutional Greetings
Nicola Perullo, Rector
3:00 pm – What is the History of Food the History Of?
Steven Shapin, Harvard University
3:45 pm – History and Ways of Reasoning about Food
Paolo Savoia, University of Bologna
4:30 pm – Break
4:45 pm – Free-from: the Rise and Fall of Sugar in Contemporary Dietetics
Ilaria Ventura Bordenca, University of Palermo
5:30 pm – Recent Retellings: the “New Nutrition Science Project” and Moral Expertise over Nutrition
Lisa Haushofer, University of Amsterdam
Chair: Gabriele Proglio, University of Pollenzo
5 December 2025 – Aula Magna
9:30 am – Conceding Lived Experience
Kenneth Liberman, University of Oregon
10:15 am – Eating and Appearing: Conflicts and Negotiations
Gianfranco Marrone, University of Palermo
11:00 am – Break
11:15 am – History of Science and Popular Proverbs
Massimo Montanari, University of Bologna
Chair: Andrea Borghini, University of Milan
12:00 pm – Final Remarks and Discussion
Coordinated by Flavio D’Abramo, University of Pollenzo
*Convegno organizzato nell’ambito del PRIN 2022 PNRR GOLA. Representation of gastronomic culture, nutrition and food in the Italian media system. Stardom, material culture, taste (1954-1990). Missione 4 – Istruzione e ricerca, Finanziato dall’Unione Europea Next Generation EU CUP Progetto: D53D23019750001 – Codice del Progetto: P2022NWC3W