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Food History Seminar

The Food History Seminar provides an inclusive setting in which food historians, academics and experts working in related fields can come together to discuss their research.

Venue
Online-via Zoom.
Time
Thursday, 17:30-18:30 UK / 12:30-13:30 US EST
Convenors
Kelly A. Spring (George Mason University)
Kelly A. Spring is a food historian, whose research focuses on British and American food history of World Wars I and II, gender studies and oral history. Since earning her PhD from the University of Manchester, UK, Kelly has gone on to lecture in the United States about food sustainability and social justice, food systems and food history. In Spring 2021, she will be teaching courses at George Mason University and George Washington University. She has produced several publications including an article in Gender & History, entitled ‘“Today We Have All Got to be Fighting Fit’: The Interconnectivity of Gender Roles in British Food Rationing Propaganda during the Second World War”. In 2017, Kelly founded the IHR Food History Seminar.

Matt Phillpott (School of Advanced Study)
Matt Phillpott is an early modern historian and learning technologist, who works at the School of Advanced Study, University of London. With a PhD from the University of Sheffield, Matt has developed interests in the transmission of knowledge in printed form, first examining how religious and historical ideas and knowledge was transmitted during the English Reformation and more recently in how knowledge has been transmitted in printed materials on bees and beekeeping. In 2018 he published The Reformation of England’s Past: John Foxe and the revision of history in the late sixteenth century with Routledge and he currently showcases his works on beekeeping on his website Early Modern Bees. Matt is also a certified member of the Association for Learning Technology (ALT) and an associate fellow of the HE Academy. He can be found on Twitter @mphillpott.

Charlie Taverner (IHR)
Charlie Taverner is a historian of food and cities, and holds the Economic History Society’s Anniversary Fellowship at the Institute of Historical Research, University of London. He has published articles on oyster sellers and the regulation of food markets in early modern London, and his forthcoming work examines immigrant food practices and the licensing of hawkers in London and Naples. Currently he is finishing the manuscript of his first book, which explores the history of food hawkers in the English capital from the sixteenth to twentieth centuries. Before completing a PhD at Birkbeck, University of London, he worked as a journalist, specializing in business and agriculture. His parents run a dairy farm in Devon. Charlie tweets @charlietaverner.

Eleanor Barnett (Independent Researcher)
Eleanor Barnett is a cultural historian of food, with a PhD from the University of Cambridge, UK. Her research concerns the interaction between food and religious identities in the early modern period. Her latest article, ‘Reforming Food and Eating in Protestant England, c. 1560 - c. 1640’ is published in The Historical Journal. She is co-founder of the AHRC-funded research group Cambridge Body and Food Histories, and posts daily food history facts, art, and recipes as @historyeats on Instagram. You can read more about her food history publications and activities at https://eleanorbarnett.com/

About the seminar

Launched at the IHR in summer 2017, the Food History Seminar provides an inclusive setting in which food historians, academics and experts working in related fields can come together to discuss their research. We wish to encourage the participation of all researchers in the seminar, including established academics, independent scholars, museum professionals and postgraduates.

We welcome papers covering topics across all historical periods and geographical locations. To better serve the historical community and distribute research on food history as widely as possible, nationally and internationally, we will hold our 2020-2021 meetings on zoom. Presenters will give a 30-minute paper with 20 minutes for discussion afterwards. Joint Sessions will also be held with two presenters, each giving a 20-minute paper followed by discussion. Meetings will run for one hour. Session will be held on Thursdays from 17:30-18:30 UK Time / 12:30-13:30 US EST. Speakers and attendees will be allowed into seminar meetings 20 minutes prior to the start of each session.

These meetings are open to all and free to attend. But a booking via the seminar’s IHR webpage is required to secure a spot and receive an email with the zoom link. Details about our schedule and presenters’ abstracts can be found below.

The meetings will be recorded and will be available to view soon after each session has finished. Past seminars can be viewed in the “Archives” section of our website

For further enquiries please contact: foodhistoryseminar@gmail.com or follow us on Twitter: @IHR_FoodHist.

Recordings of this terms seminars are now available on the IHR YouTube channel.

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