Programme 2016

19th of May

lecture hall S306, University of Social Sciences and Humanities, Chodakowska 19/31, Warszawa

Fot. Shutterstock.com

9.00-9.30: Opening by Maciej Nowak (food critic)

9.30-11.30: FOOD AS SOCIAL and CULTURAL EVENT (part I)
Feast and Gift. Food in Polish Performance – an Introduction, Agata Stronciwilk (Institute of Culture and Interdisciplinary Studies, University of Silesia, Katowice)
The Sunday Lunch as Culinary EventRayna Gavrilova, (Department of History and Theory of Culture, University of Sofia “St. Kliment Ohridsky”)
Food and Identity, Marianne Mbaye, (culinary author and an entrepreneur, Paris)

11.00-11.30: Coffee break – S307
Film projection: Compilation of food scenes and short movies. Prepared by Aleksandra Drzał-Sierocka (Faculty of Cultural Studies, University of Social Sciences and Humanities, Warsaw)

11.30-13.30: FOOD IN THE CONTEXT OF THE “OTHERNESS”
The Taste of Home: the Significance of Eastern European Food Shops in Ireland, Marzena Keating, (Faculty of Cultural Studies, University of Social Sciences and Humanities, Warsaw)
Bagel and Bialy: A Nostalgic Bite of Eastern European Past in the United States, Paulina Kakareko, (University of Social Sciences and Humanities, Warsaw)
A Taste of the ‘Other’: Food, Foreigners and the Bulgarian Black Sea Coast, Mary Neuburger, (Center for Russian, East European, and Eurasian Studies; Department of Slavic and Eurasian Studies; Department of History, University of Texas, Austin)
Living the Cold War on the Dining Table. The experience of 12 US citizens with the Bulgarian communist food – a field study, Albena Shkodrova, (Katholieke Universiteit Leuven and Vrije Universiteit Brussel)
Discussion

13.30-14.30: Lunch break

14.30-16.00: FOOD AS SOCIAL and CULTURAL EXPERIENCE (part II)
Social process of defining food quality, Ruta Śpiewak, (Institute of Rural and Agricultural Development, Polish Academy of Science, Warsaw)
Eating out in Warsaw: the world of gourmet and casual consumers, Anna Hebda, (Department of Social Sciences and Humanities, University of Social Sciences and Humanities, Warsaw)
Children’s Food in Warsaw, Zofia Boni, (Department of Anthropology and Sociology, University of London)

Discussion

16.00-16.30: Coffee break – S307

16.30-18.00: FOOD IN TERMS OF NATIONAL IDENTITY
Food and diplomacy. The meaning of Diplomatic Culinary Culture in Sarajevo Lucia Trlicová, (Institute of Social Anthropology, Comenius University, Bratislava)
Traditional food in modern Hungarian food culture Anikó Báti, (Institute of Ethnology, Research Centre for the Humanities, Hungarian Academy of Sciences, Budapest)
The emergence of male veganism in Tallinn in the 21st century Julian Linke, (Social and Cultural Anthropology, University of Tallinn)
Discussion

20th of May

lecture hall S306, University of Social Sciences and Humanities, Chodakowska 19/31, Warszawa

10.00-12.00: FOOD AS BUSINESS

From international to national and traditional  – Slovak contemporary gastronomy and trends in wine & beverages, Slavomíra Raškovič, (Gastroweb.sk)
Eataway: Food joins the sharing economyMarta Firlet Bradshaw, (Eataway.com)
The bright & the dark sides of adapting a foreign cuisine in a polish market: maghrebian cuisine in Pomerania, Ewa Malika Szyc-Juchnowicz, (restaurant Malika, Gdynia)
Rapeseed oil as an important part of agri-food business in PolandAdam Stępień, (Executive Board of European Association of Oil Producers FEDIOL)
Discussion

12.00-12.30: Coffee break – S307

12.30-14.30: POLISH COOKING and CUISINE
Nouvelle Polish Cuisine – between tradition and fusion Magdalena Tomaszewska-Bolałek, (Food Studies, University of Social Science and Humanities, Warsaw)
The rise of a new alternative food culture? Eating habits of Polish Slow Livers – results of a research project Justyna Kramarczyk, (Department of Sociology, Adam Mickiewicz University, Poznań)
Cooking methods, social relations and situations related to food as components of Polish culture – results from Food-Related Lifestyle scale, Marzena Jeżewska-Zychowicz, (Department of Organization and Consumption Economics, Warsaw University of Life Science)
How to adapt to the World by pickling – alternative food practices of Polish consumers, Wojciech Goszczyński, Anna Wójtewicz, (Department of Sociology, Nicolaus Copernicus University in Toruń)
Discussion

14.30-15.30: Lunch break

15.30-17.30: POT OF CHANGE: SOCIAL AND CULTURAL TRANSFORMATIONS
The Shift from Mămăligă to Bread in the Diets of Romanian Rural Residents: Interpreting a Change in Life-Style within the Non-Market Version of Socialism, Lucian Scrob, (History Department, Central European University, Budapest)
Basic Concepts of Food in Cookbooks of Soviet Latvia, Astra Spalvēna, (Latvian Academy of Culture, Riga)
Discussion