Thursday, January 12, 2012

‘What’s cooking? Food and eating at home’ conference

Friday 9 March 2012, Brunei Gallery, SOAS, London, 9.30 – 17.00
Jim and JayneTurner at the kitchen table eating dinner with their pet cat ‘Chang’, Pinner,Middlesex, 1962-63 ©The Geffrye Museum of the Home

In association with the Wellcome Library, the Histories of Home Subject Specialist Network will be holding its 4thannual conference on the theme of food within the domestic setting in the UK.

Papers willexplore the changing feelings and meanings attached to kitchens; gender and identityissues around cooking, feeding and kitchens; the transmission of culinary knowledge;patterns of food consumption at home as well as the impact of design and newtechnologies on the use of virtual and real foodspaces. There will also be a presentationon interpreting food preparation spaces and food consumption within a historichouse setting.

The conference programme reflects the interdisciplinary approachof the Histories of Home SSN and will draw on social geography, foodhistory, sociology, social gerontology, design, digital and social anthropologyas well as artistic and museum practice. 
Peter Jackson (University ofSheffield): Anxious appetites: researching families andfood
Ines Amado (De Montfort University): Story-telling, exchange and observations ofthe everyday

Stephanie Baum (Institute ofEducation): An analysis of cooking from the perspectiveof hegemonic masculinity in transformation
Maria das Graças Brightwell (Royal Holloway,University of London): Food consumption and the practice of everydaylife in two Brazilian mixed households in Harlesden, London
Manpreet K. Janeja (University of Cambridge):Feeding and eating ‘proper meals’ at home andbeyond 
Alysa Levene (Oxford BrookesUniversity): Margarine, social class and the home:exploring the ‘margarine mind’ in rationed Britain
Angela Meah (University of Sheffield): “Of course I know that; you told me thatyears ago”: the acquisition of culinary knowledge in British families
Anne Murcott (SOAS & Universityof Nottingham): A century of English cookery books: examiningwhat they can reveal about trends in food preparation, recipes and eating athome
Lida Papamatthaiaki (UCL): Digital symposiakotita @ new foodspaces
Sheila Peace (Open University): Continuity and change: aspects of the foodenvironment across the life course
Sara Pennell (University of Roehampton) & Victoria Bradley (Ham House, National Trust): Foodways in the heritage house 
Rachel Scicluna (Open University): Is the kitchen as ‘hub of the household’ amyth? Or is it the hub of politics and social change?

For more informationand booking details, please go to

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