20th Cambridge Heritage Symposium
In addition to its necessity for life, food serves as an unparalleled means through which to study the formation of identity within and between sociocultural groups. The embodied practices associated with cooking and the effect of taste as both a deeply individual and social experience bind groups together through space and time. This conference, by extension, aims to explore the role of tangible ingredients and foodstuffs and/or intangible foodways—defined as the cultural, social, and economic processes involved in the production and consumption of food—as cultural heritage at the individual, group and global levels.
View the CHS20 Call for Papers and Poster
Abstracts of no more than 300 words can be sent by 27 January 2019 to Rebecca Haboucha (rh590@cam.ac.uk)