"Food and eating practices are at the centre of the new concern in western societies about the body, self-control, health, risk, consumption and identity" (Deborah Lupton). This international, interdisciplinary conference seeks to explore these issues in original ways and in historical perspective through plenary and parallel sessions. It brings together methodologies drawn from the humanities and the medical sciences to interpret ad challenge current myths about the history, production and consumption of food and to explore the roles of taste, texture, and technology in constituting identities and marketing experiences in this sphere. Within this framework a strand dealing with the relationships between tourism, food and history will run through the conference, under the auspices of the International Commission for the History of Travel and Tourism.
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