Symposium: History of Food

Friday 15 and Saturday 16 January. Address: Singel 411 in Amsterdam.

This annual symposium on the History of Food is a must for every food lover. This year’s topic is Fire, Knives and Fridges – The material culture of cooking tools and techniques. Several lectures will be given on, among other things, the classic American housewife, cooking on the savannah in West Africa and gastronomic archaeology. Fairly niche, but super interesting if you ask us. An ideal moment to brush up on your knowledge of food. Cost: 40 euros per person.

FavorFlav’s top 3 lectures

15 Jan, 11:15: Panel on Culinary Identity Formation

15 Jan, 16:00: Lecture by Mary Beaudry on Gastronomical Archaeology: Food, Mealtimes, and the Materiality Aesthetics of Dining

16 Jan, 13:00: A visit to the Special Collections, followed by book presentations of the books Cooking for Cardinals by Bartolomeo Scappi and You Shall Eat Well by Mac van Dinther.

For those unable to attend the symposium: at the Special Collections department of the University of Amsterdam, you will find the Netherlands’ oldest books on cooking and food history. Go there sometime to learn more about classic recipes, books on the history of Dutch cuisine or old cooking techniques, for example.

open Monday to Friday from 9:00 to 17:00.

Text: Nora van den Heuvel
Image: Amsterdam Symposium on the History of Food