Chef Virgilio Martinez: Cooking With Ashes
Virgilio and his team explore the past to understand the present and imagine the future. In this video presentation, they introduce Llipta, the integrating element in a foodstuff traditionally carried…
Añay Kachi: The salt workers of the Peruvian Andes, a story of hope and resilience
Añay Kachi (“Thank-you Salt”) is a fascinating short documentary by Cristobal Ruiz about the salt workers of Maras, in the Peruvian altiplano. They make salt on steeply tiered terraces, as…
Panel 13 – American “Exceptionalism”
Is bigger better? You bet! This panel highlights the politics and meaning-making behind early American foods that were designed to prove the abundance of the fledgling new nation, from the…
Panel 14 – Episodes in the Birth of Mass Media
The printing press economically brought literature to countless readers in the early modern world; newspapers brought cheap daily content into the public forum, while television broadcast programs into many thousands…
Panel 15 – Methodologies
Prehistoric, early, and subaltern foods typically lack documentation, challenging scholars to find creative and alternative ways of understanding and reconstructing these foods and their origins. This panel demonstrates different methodologies…
Panel 16 – French Gastronomy
The apogee of French gastronomy in the nineteenth through early twentieth centuries brought forth a cascade of culinary literature, maps promoting gastronomic tourism, and, eventually, the Michelin guide. This panel…
Panel 17 – Globalizing Foods
As foods move from their places of origin to shores near and far, cuisines inevitably change with these new influences. These papers explore how the imagination has incorporated New and…
Panel 18 – Gastronomic Utopias of the Medieval World
The medieval world had no lack of lands of Cockaigne, utopian realms where food was plentiful, luscious, and readily available. This panel describes three medieval approaches to idealized consumption, whether…
Gönül Paksoy and the Young Chefs: When I Consider Everything That Grows
Taking inspiration from ideas and seeing what grows: Our Young Chefs have come together from all parts of the globe to devise the OFS Sunday Lunch in honour of our…
Rob Hopkins on What is to What If
Environmental activist Rob Hopkins will address the big questions in What is to What If – Unleashing the power of imagination to create the future we want. Campaigner, broadcaster, keen…
Janet Beizer on Walking through our Gastronomies: Notes from an Imaginary Flâneuse
Janet L. Beizer, professor of Romance Languages and Literature at Harvard University, will deliver our concluding keynote from the perspective of the flâneuse, the erudite wanderer through the many metaphorical…
