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Food History- Joint Session

Event information>

Dates

This is a past event
Time
5:30 pm to 6:30 pm
Location

Online- via Zoom

Institute

Institute of Historical Research

Event type

Seminar

Event series

Food History

Speakers

Nathalie Cooke (McGill University)

Contact

Email only

Nathalie Cooke: Tastes and Traditions: A Visual Sampler of Menu History
What is a menu? What information does it contain? What does it do? Answers to these three seemingly simple questions begin to unlock ways in which menus convey meaning to the diners of their day as well as to those of us in later generations who question them – call us questioneers, to use Heston Blumenthal’s wonderful phrase. 

In her colourfully-illustrated talk Cooke will offer some of the highlights and insights gleaned during the preparation of her new book -- Tastes and Traditions: A Journey through Menu History – available in the UK from Reaktion in March-April 2025, and in North America by May 2025. Hence it would be ideal for this talk to be scheduled just after the book has been released in spring 2025.

This paper offers glimpses of meals enjoyed by royalty and rogues, those celebrating special occasions, or sampling new culinary sensations throughout history. Cooke describes food prepared for the gods, meals served during sieges and tablescapes immortalised in art. And she explores how menus entertain adults, link food with play for children, reflect changing health notions and highlight the enduring human need to make meals meaningful.

Lavishly illustrated, this talk promises an engaging exploration of why menus matter and the stories they tell, appealing to a wide range of publics – from food lovers and general readers to social food studies scholars and professionals in the food industry.


Mallory Cerkleski: Food as Relationship Building: Unveiling Memories Through Food-Centered Oral History Collection

In this presentation, I will explore the unique role that food plays in the collection of life histories and the triggering of memories, especially within tense or challenging environments. Drawing on my extensive research and experience as the editor of an oral history project centered on food, I will demonstrate how food serves as a powerful tool for eliciting personal narratives and fostering connection.
Food, with its sensory richness and deep cultural significance, often acts as a trigger for memory, bringing forth vivid recollections that might otherwise remain obscured. This presentation will delve into the methodology of using food in oral history interviews, highlighting its effectiveness in easing tensions and creating a conducive atmosphere for sharing. I will share specific examples from my research, showcasing how food-related questions and interactions have unlocked poignant stories and insights from participants.
Additionally, I will offer insights from my role as the editor of an oral history project where food was the central theme. This project involved collaboration with various individuals who used food as a medium to collect and share their stories, and I will discuss the diverse experiences and innovative approaches that emerged. 

This session will be particularly valuable for historians, museum professionals, and scholars interested in the intersections of food, memory, and oral history, offering practical insights and strategies for their own research and projects.


All welcome - This event is free, but booking is required.

This page was last updated on 2 May 2025