Tilgangen til ressurser, kunnskap og knowhow så vel som sosiale strukturer er med på å forme verdens unike lokale matkulturer. Mat er både multisensorisk og immateriell. Forskere frembringer nå ny kunnskap om fortidens lokale matkulturer. Samtidig fokuserer matverdikjeden på kreativ bruk av fortidens matkultur, og tar matarven inn i fremtiden.
Selv om interessen for mathistorie har økt de siste årene, er dette fortsatt et lite studert, lite utnyttet og underkommunisert felt. Gjennom denne konferansen vil vi bidra til formidling av ny og verdifull kunnskap, men ikke minst oppfordre til spennende samarbeid og kunnskapsoverføring på tvers av fag. Vi vil skape et møtepunkt for moderne og historiske matstudier ved å samle forskere fra sosiologi, arkeologi, antropologi og historie samt representanter for verdikjeden innen matproduksjon.
Konferansen er fulltegnet
Program
Sted: Tøyen Hovedgård, Salen: https://www.google.com/maps/place/T%C3%B8yen+hovedg%C3%A5rd/@59.9180129,10.7703996,15z/data=!4m5!3m4!1s0x0:0xea175570b7922606!8m2!3d59.9180129!4d10.7703996
Monday September 5
8.30-9.15 Registration and coffee
9.15-9.45 Welcome by Annechen Bahr Bugge, Opening lecture by Marianne Vedeler
Session 1. The History of foodstuffs
9.45-10.10 Meriel McClatchie, S. Flavin, E. OCarroll, C.Taverner, F.Beglane: Food cultures in post-medieval Ireland: new findings from the FoodCult project
10.10-10.35 Jenny Berntsson: Culinary heritage by the Kukkola rapids. Local food culture from past to future
10.35-11.00 Margrete F. Simonsen: Pre-industrial Aquaculture and the taste of Fish
11.00-11.15 Coffee and fruit
11.15-11.40 Christian Rødsrud: Halibut fishing in the Viking period
11.40-12.05 Per Norseng: The use and production of salt in Norway c. 1200-1600 with focus on the preservation of fish
12.05-12.30 Silje Hårstad: The Daily Grind - Food Production and Consumption at a Medieval Farm in Lindesnes, Agder
12.30-13.30 Lunch
Session 2. History of meals and material culture
13.30-13.55 Iver B. Naumann: The Diplomatic Meal
13.55-14.20 Einar Østmo: Food for everyday consumption and food for festive occasions in the Stone Age
14.20-14.45 Grethe Bjørkan Bukkemoen: Food and identity in times of transition. Changing culinary practices in Iron and early Viking Period Norway
14.45-15.10 Mathias Blobel: Remains of the Whey — Food and Society in a Medieval Western Norwegian Town Through the Lens of Pottery and Soapstone
15.10-15-35 Ragnhild Hutchison: "Take away-dinners" – changes in Christiania's eating habits from the late 18th to the early 19th century
15.35-16.00 Matilda Marshall: Collective food storage – lessons from the mid 20th century
18.30 Cider demonstration and talk by Bernt Bucher-Johannessen, HANEN -Working for Norwegian Cider
19.15 Conference dinner at Rådhusgata 7: https://maps.app.goo.gl/SbrQvbDMAoijEWgy8
Tuesday September 6
Session 3. Food Innovation and Identity
8.30-8.55 Theano Moussouri, Georgios Alexopoulos and Diana Rahman: Co-creation and local community empowerment as drivers for promoting innovation and sustainability in food cultures
8.55-9.20 Bjørnstad: From grains to tastes.
9.20-9.45 Anneleen Kool, Irene Teixidor-Toneu & Karoline Kjesrud: Angelica archangelica, from Viking vegetable to Nordic delicacy - on safeguarding traditional knowledge in botanic gardens
9.45-10.10 Faste Gunnarsen Grodt: Shaping the local food capitol through 300 years
10.10-10.35 Annika Pihl: How the past shaped the potato into becoming a part of modern Estonian identity
10.35-10.50 Coffee and cake
10.50-11.15 Sara H. Jensen: An Acquired taste- Why use food in the museums? How to use food in the museums!
11.15-11.40 Sofie Scheen Jahnsen: The role of food and foodways in the pursuit of an inclusive, diverse and open museum
11.40-12.05 Kwiatkowski et al: Tradition and Innovation: The Opportunity for Growth of Artisan Food Producers
12.05-13.00 Lunch
13.00-30.30 Guiding in the herb garden, Anneleen Koohl
Session 4. Food Culture and Sustainability
13.30-13.55 Hennie Fisher and Gerrie du Rand: Could South Africa’s historical food culture inform a sustainable future food system?
13.55-14.20 Lars Marius Garshol: Beer brewing: A crucial, but under-studied tradition.
14.20-14.45 Marina Prusac Lindhagen: Roman Ways of Cultivating Legumes. A source of inspiration to sustainable private and local small-scale cultivation in present-day Scandinavia
14.45-15.10 Julia C. Carrillo Ocampo: The wild arctic char – from lake to plate. How can the wild arctic char, from lake to plate make visible the complexity of sustainable gastronomy?
15.10-15.30 Summing up and farewell
Kontakt organisajonsgruppa:
Marianne Vedeler, Kulturhistorisk museum, Universitetet I Oslo: marianne.vedeler@khm.uio.no
Annechen Bahr Bugge, OsloMet storbyuniversitetet – Forbruksforskningsinstituttet SIFO: annech@oslomet.no
Inger Johanne Lyngø, OsloMet - storbyuniversitetet – Forbruksforskningsinstituttet SIFO: ingerjohannelyng@me.com