Skip to main content Skip to navigation

Food Cultures

The Food Cultures research theme supports colleagues whose research interests concern the cultural dimensions of food in pursuing collaborative, innovative scholarship.

We are particularly committed to supporting activities that expand the notion of what can constitute arts-based research into all aspects of food and food systems. Past events include a 'Food & Drink Cultures through the Ages' webinar.

To obtain further information or discuss project ideas please get in touch with the thematic lead Beat Kümin.


History Group Logo

Food and Drink History Reading Group

This reading group is organised and run by postgraduate students and postdoctoral researchers in the History Department at Warwick. One session is held each month during term time. Each session is lead by a different member of the group, discussing important texts about the history of food. We welcome students and scholars from different disciplines to join in our discussions.

Open Event: Warwick Food History Conference 2021 (17-18 June 2021)

'"You Are What You Eat": Food and Identity From The Middle Ages to the Modern', featuring 23 papers on a wide range of themes / regions / periods and a keynote by Jeffrey Pilcher on the global invention of Pilsner beer - for a full programme and required advance registration please go to the conference website.

Food, Religion & Communities Hot Cross Buns

'Food, Religion and Writing'

Friday 11 June 2021

A 'Food Cultures'-sponsored virtual examination of the relations between faith and food studies with participants from across the university & beyond. PART I involved a reading group discussion of extracts from Food, Religion and Communities in Early Modern Europe (2019) with author Christopher Kissane [Flyer] PART II saw a public debate with Mark Bratton (rector of St John the Baptist church, Berkswell), Giulia Champion (IAS-IATL), Elizabeth Dowler (Warwick Emeritus Professor & member of the Food Ethics Council) & Christopher Kissane (historian & writer) [Flyer]. Video recordings of both sessions will be made available shortly.

Pics: Bloomsbury & Cjorsch 2010

Food on the Move Logo

FOOD ON THE MOVE
Friday 9 July 2021, 5-7 pm

This 'Food Cultures' public online event - co-organized with food scholars Eleanor Barnett & Katrina Moseley - will bring together academics, industry representatives, and members of the general public to discuss the ways in which fast-moving food chains have been affected by the current pandemic. Since we have spent the best part of a year in our homes, the demand for ‘click-to-buy’ food delivery services has never been greater. But we have yet to think about the huge impact of this behavioural change on the food industry, and society and culture more broadly.

The event will consist of talks and open discussions, with members of the general public invited to reflect on their food experiences with reference to the theme of ‘food on the move’, both in written form prior to the event, and in spoken form during the discussion itself.

PLEASE register here, display our poster and complete our short survey on how your food / drink habits have changed since the pandemic began.

FOOD AND DRINK CULTURES THROUGH THE AGES
A webinar with Susan Flavin (Trinity College, Dublin), Allen J. Grieco (Villa I Tatti, Florence) & Peter Scholliers (VUB, Brussels), moderated by Beat Kümin (Warwick)
23 March 2021

 
What are the continuities and changes in production, distribution and consumption since the Middle Ages? When did processes like urbanization, industrialization and globalization start to affect people's diets? Where are food and drink studies today? These are some of the issues explored in this panel discussion involving three leading voices with complementary expertise. The video recording is now accessible on YouTube.
 

Banner: extract from Willem Claesz. Heda, ‘Still Life with a Gilt Cup’ (1635). Rijksmuseum Amsterdam.