BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:Europe/Rome BEGIN:STANDARD DTSTART:20241027T020000 RDATE:20250330T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:STANDARD DTSTART:20251026T020000 RDATE:20260329T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:STANDARD DTSTART:20261025T020000 RDATE:20270328T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:STANDARD DTSTART:20271031T020000 RDATE:20280326T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:STANDARD DTSTART:20281029T020000 RDATE:20290325T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:STANDARD DTSTART:20291028T020000 RDATE:20300331T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:STANDARD DTSTART:20301027T020000 RDATE:20310330T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:STANDARD DTSTART:20311026T020000 RDATE:20320328T030000 TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:Europe/Rome CET END:STANDARD BEGIN:DAYLIGHT DTSTART:20240923T000000 RDATE:20241027T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20250330T030000 RDATE:20251026T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20260329T030000 RDATE:20261025T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20270328T030000 RDATE:20271031T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20280326T030000 RDATE:20281029T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20290325T030000 RDATE:20291028T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20300331T030000 RDATE:20301027T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20310330T030000 RDATE:20311026T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:Europe/Rome CEST END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:b1bf3c835baf23820dbb76acfa1f46eb CATEGORIES:Call for papers CREATED:20250924T094839 SUMMARY:Call for papers: "Food Matters: Knowledge, Ecologies, Circulation and Health in the European World, 1500–1900" DESCRIPTION:Food Matters: Knowledge, Ecologies, Circulation and Health in the European World, 1500–1900Call for papers for a special issue in the journal Physis. International Journal for the History of Science\n \nEditors: \nFederica Bo nacini (Roma Tre University; ILIESI-CNR)\nLavinia Maddaluno (Institut d’étu des Avancèes; Paris/Ca’ Foscari University of Venice)\n \nWhat does the his tory of food reveal about the ways knowledge is produced and circulated? Ho w has food-related knowledge shaped, and been shaped by, the exploitation o f natural resources and the transformation of environments? Food is the mat erial and immaterial fabric of human and non-human life. Beyond nourishment , it is embedded with symbolic, cultural, religious, political, and economi c meanings. Through food, societies have revealed ways of seeing nature, pr oducing and applying scientific knowledge, exploiting and transforming ecol ogies, and imagining models of health and well-being. As such, food history has been shown to be inseparable from the histories of dietetics, medicine and taste (Gentilcore, 2016; Shapin, 2025), nutrition (Spary, 2015), colon ial encounters (Earle, 2012), knowledge circulation (Crosby, 1972), social regulation (Kaplan, 2015; Stanziani, 2007), ethical and political debates ( Spary, 2012) and ecological concerns (Maddaluno, 2025). Shaped by multiple cultures of knowledge and temporalities (Yildirim, 2020), food and foodways have revealed power asymmetries  and economic systems (Mintz, 1985), while recent work in STS (Bray et al., 2023) has further emphasized how food cro p histories intersect with human, material, technological, and environmenta l histories, at the same time deconstructing the linear narratives of globa l history, reassessing the integration of multilayered and multiscale persp ectives.  \nThis special issue invites contributions that explore the role of food in the early modern and modern European world (16th–19th centuries) , situating it within both local and global contexts. We are particularly i nterested in how food connects to histories of ecological and colonial extr action, the construction of Otherness, and the emergence of early modern di etary and health norms. Case studies may focus on specific crops, substance s, or practices—such as bread and social control, cassava and indigenous kn owledge, rice and labor exploitation, or the pineapple as a marker of exoti cism, just to make a few examples—but contributions that take broader compa rative, conceptual, or methodological perspectives are equally welcome. We aim to bring together historians of science, medicine, and knowledge with s cholars working on agriculture, ecology, colonialism, and cultural history. Possible topics include, but are not limited to:\nFood and the production of scientific and medical knowledge (botany, medicine, mineralogy, chemistr y, pharmacy).Food, colonialism, and the circulation of crops and techniques across continents.Social control, labor, and political economy through foo d production and distribution.Political ecology of food (environmental, mat erial, hydraulic constraints in food chains).The diffusion of nutritional p ractices for preventive or therapeutic purposes.The intersections of food, health, and ethics in the private and public sphere.Culinary aesthetics, ta ste, and disgust as cultural categories.We welcome proposals from historian s of science and knowledge with different disciplinary and methodological p erspectives. Please send an abstract (300–400 words), along with a brief bi ographical note (max. 150 words), to Lavinia Maddaluno (mailto:lavinia.mad daluno@unive.it)Questo indirizzo email è protetto dagli spambots. È necessa rio abilitare JavaScript per vederlo. and Federica Bonacini (mailto:federi ca.bonacini@uniroma3.it)Questo indirizzo email è protetto dagli spambots. È necessario abilitare JavaScript per vederlo. by 30th November 2025. We exp ect to submit final papers (8,000-10,000 words) for peer-review by the 15th July 2026.\n \nSelected bibliography:\nCrosby, Alfred W. The Columbian Exc hange: Biological and Cultural Consequences of 1492. Westport, CT: Greenwoo d, 1972\nEarle, Rebecca, The body of the conquistador. Food, Race and the C olonial Experience in Spanish America 1492-1700 (Cambridge, 2012). \nGentil core, David, Food and Health in Early Modern Europe. Diet, Medicine and Soc iety, 1450-1800 (London, 2016). \nKaplan, Steven, “Between Habit and Necess ity”. The "ersatz" Question in Eighteenth-Century France”, in Joseph Goy, M arie-Jeanne Tits-Dieuaide and André Burguière (eds), L’histoire grande ouve rte: hommages à Emmanuel Le Roy (Paris, 1997), 379-393.  \nMaddaluno, Lavin ia, “Estrema Ruina”: Rice and Its Ambiguities in the Sixteenth-Century Duch y of Milan”, Renaissance Quarterly, 78, 4 (2025). \nMintz, Sidney, Sweetnes s and Power. The Place of Sugar in Modern History (New York, 1985). \nShapi n, Steven, Eating and Being. A History of Ideas about Our Food and Ourselve s (Chicago, 2024). \nSpary, Emma, Feeding France: New Sciences of Food, 176 0–1815 (Cambridge, 2015). \nStanziani, Alessandro. “Negotiating Innovation in a Market Economy: Foodstuffs and Beverages Adulteration in Nineteenth-Ce ntury France.” Enterprise and Society 8.2 (2007): 375–412. \nYıldırım, Duyg u. “Bevanda asiatica: Scholarly Exchange between the Ottomans and Europeans on Coffee.” Journal of Ottoman Studies 56.56 (2020): 25-48.\n X-ALT-DESC;FMTTYPE=text/html:

Food Matters: Knowledge, Ecologies, Circulation and Health in the E uropean World, 1500–1900

Call for papers for a special issue in the journal Physis. International Journal for the History of Science

 

Editors: 

Federica Bonac ini (Roma Tre University; ILIESI-CNR)

Lavinia Maddaluno (Institut d’é tudes Avancèes; Paris/Ca’ Foscari University of Venice)

 

What does the history of food reveal about the ways knowledge is produced a nd circulated? How has food-related knowledge shaped, and been shaped by, t he exploitation of natural resources and the transformation of environments ? Food is the material and immaterial fabric of human and non-human life. B eyond nourishment, it is embedded with symbolic, cultural, religious, polit ical, and economic meanings. Through food, societies have revealed ways of seeing nature, producing and applying scientific knowledge, exploiting and transforming ecologies, and imagining models of health and well-being. As s uch, food history has been shown to be inseparable from the histories of di etetics, medicine and taste (Gentilcore, 2016; Shapin, 2025), nutrition (Sp ary, 2015), colonial encounters (Earle, 2012), knowledge circulation (Crosb y, 1972), social regulation (Kaplan, 2015; Stanziani, 2007), ethical and po litical debates (Spary, 2012) and ecological concerns (Maddaluno, 2025). Sh aped by multiple cultures of knowledge and temporalities (Yildirim, 2020), food and foodways have revealed power asymmetries  and economic system s (Mintz, 1985), while recent work in STS (Bray et al., 2023) has further e mphasized how food crop histories intersect with human, material, technolog ical, and environmental histories, at the same time deconstructing the line ar narratives of global history, reassessing the integration of multilayere d and multiscale perspectives.  

This special issue invites contributions that explore the role of food in the early modern and modern European world (16th–19th centuries), situating it within both local and g lobal contexts. We are particularly interested in how food connects to hist ories of ecological and colonial extraction, the construction of Otherness, and the emergence of early modern dietary and health norms. Case studies m ay focus on specific crops, substances, or practices—such as bread and soci al control, cassava and indigenous knowledge, rice and labor exploitation, or the pineapple as a marker of exoticism, just to make a few examples—but contributions that take broader comparative, conceptual, or methodological perspectives are equally welcome. We aim to bring together historians of sc ience, medicine, and knowledge with scholars working on agriculture, ecolog y, colonialism, and cultural history. Possible topics include, but are not limited to:

We welcome proposals from historians of s cience and knowledge with different disciplinary and methodological perspec tives. Please send an abstract (300–400 words), along with a brief biograph ical note (max. 150 words), to Lavinia Maddaluno Questo indirizzo email è protetto dagli spambots. È necessario abilitare JavaScript per vederlo. and Fede rica Bonacini Questo indirizzo email è protetto dagli spambots. È necessario abilitare Ja vaScript per vederlo. by 30th November 2025. We expect to submit final papers (8,000-10,000 words) for peer-revi ew by the 15th July 2026.

 

Selected bibliography< /strong>:

Crosby, Alfred W. The Columbian Exchange: Biological an d Cultural Consequences of 1492. Westport, CT: Greenwood, 1972

E arle, Rebecca, The body of the conquistador. Food, Race and the Colonia l Experience in Spanish America 1492-1700 (Cambridge, 2012). 

Gentilcore, David, Food and Health in Early Modern Europe. Diet, Med icine and Society, 1450-1800 (London, 2016). 

Kaplan, Steve n, “Between Habit and Necessity”. The "ersatz" Question in Eighteenth-Centu ry France”, in Joseph Goy, Marie-Jeanne Tits-Dieuaide and André Burguière ( eds), L’histoire grande ouverte: hommages à Emmanuel Le Roy (Paris , 1997), 379-393.  

Maddaluno, Lavinia, “Estrema Ruina”: Ri ce and Its Ambiguities in the Sixteenth-Century Duchy of Milan”, Renais sance Quarterly, 78, 4 (2025). 

Mintz, Sidney, Sweetnes s and Power. The Place of Sugar in Modern History (New York, 1985).&nb sp;

Shapin, Steven, Eating and Being. A History of Ideas about Ou r Food and Ourselves (Chicago, 2024). 

Spary, Emma, Fee ding France: New Sciences of Food, 1760–1815 (Cambridge, 2015). < /p>

Stanziani, Alessandro. “Negotiating Innovation in a Market Economy: F oodstuffs and Beverages Adulteration in Nineteenth-Century France.” Ent erprise and Society 8.2 (2007): 375–412. 

Yıldırım, Duygu. “Bevanda asiatica: Scholarly Exchange between the Ottomans and Europeans on Coffee.” Journal of Ottoman Studies 56.56 (2020): 25-48.

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