{"id":107248,"date":"2026-03-26T12:51:21","date_gmt":"2026-03-26T11:51:21","guid":{"rendered":"https:\/\/www.unisg.it\/international-conference-food-history-science-and-experience-pollenzo-4-5-december-2025\/"},"modified":"2026-03-26T12:51:21","modified_gmt":"2026-03-26T11:51:21","slug":"international-conference-food-history-science-and-experience-pollenzo-4-5-december-2025","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/international-conference-food-history-science-and-experience-pollenzo-4-5-december-2025\/","title":{"rendered":"International conference \"Food: History, Science and Experience\" Pollenzo 4\u20135 December 2025"},"content":{"rendered":"\n

FOOD: HISTORY, SCIENCE AND EXPERIENCE<\/strong>
Multidisciplinary Perspectives Drawing from Steven Shapin\u2019s<\/em> Eating and Being: A History of Ideas about Our Food and Ourselves<\/em> (University of Chicago Press, 2024)<\/em><\/strong>
4\u20135 December 2025 \u2013 Aula Magna, University of Pollenzo<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The University of Pollenzo is pleased to announce the international conference \u201cFood: History, Science and Experience,\u201d<\/strong> a two-day multidisciplinary event inspired by Steven Shapin\u2019s acclaimed volume Eating and Being: A History of Ideas about Our Food and Ourselves<\/em> (University of Chicago Press, 2024). The symposium will bring together leading scholars in the humanities, social sciences, and food studies to explore how food shapes our understanding of history, science, culture, and lived experience.<\/p>\n\n\n\n

Programme<\/strong><\/p>\n\n\n\n

4 December 2025 \u2013 Aula Magna<\/strong><\/p>\n\n\n\n

2:45 pm<\/strong> \u2013 Opening Speech and Institutional Greetings
Nicola Perullo, Rector<\/em><\/p>\n\n\n\n

3:00 pm<\/strong> \u2013 What is the History of Food the History Of?<\/em>
Steven Shapin, Harvard University<\/em><\/p>\n\n\n\n

3:45 pm<\/strong> \u2013 History and Ways of Reasoning about Food<\/em>
Paolo Savoia, University of Bologna<\/em><\/p>\n\n\n\n

4:30 pm<\/strong> \u2013 Break<\/p>\n\n\n\n

4:45 pm<\/strong> \u2013 Free-from: the Rise and Fall of Sugar in Contemporary Dietetics<\/em>
Ilaria Ventura Bordenca, University of Palermo<\/em><\/p>\n\n\n\n

5:30 pm<\/strong> \u2013 Recent Retellings: the \u201cNew Nutrition Science Project\u201d and Moral Expertise over Nutrition<\/em>
Lisa Haushofer, University of Amsterdam<\/em><\/p>\n\n\n\n

Chair:<\/strong> Gabriele Proglio, University of Pollenzo<\/em><\/p>\n\n\n\n

5 December 2025 \u2013 Aula Magna<\/strong><\/p>\n\n\n\n

9:30 am<\/strong> \u2013 Conceding Lived Experience<\/em>
Kenneth Liberman, University of Oregon<\/em><\/p>\n\n\n\n

10:15 am<\/strong> \u2013 Eating and Appearing: Conflicts and Negotiations<\/em>
Gianfranco Marrone, University of Palermo<\/em><\/p>\n\n\n\n

11:00 am<\/strong> \u2013 Break<\/p>\n\n\n\n

11:15 am<\/strong> \u2013 History of Science and Popular Proverbs<\/em>
Massimo Montanari, University of Bologna<\/em><\/p>\n\n\n\n

Chair:<\/strong> Andrea Borghini, University of Milan<\/em><\/p>\n\n\n\n

12:00 pm<\/strong> \u2013 Final Remarks and Discussion
Coordinated by Flavio D\u2019Abramo, University of Pollenzo<\/em><\/p>\n\n\n\n

This conference is organized within the framework of PRIN 2022 PNRR \u201cGOLA. Representation of gastronomic culture, nutrition and food in the Italian media system. Stardom, material culture, taste (1954\u20131990).\u201d<\/strong>
Mission 4 \u2013 Education and Research
Funded by the European Union \u2013 Next Generation EU
Project CUP: D53D23019750001<\/strong> \u2013 Project Code: P2022NWC3W<\/strong><\/p>\n\n\n\n

Download the program of the conference<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

FOOD: HISTORY, SCIENCE AND EXPERIENCEMultidisciplinary Perspectives Drawing from Steven Shapin\u2019s Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024)4\u20135 December 2025 \u2013 Aula Magna, University of Pollenzo The University of Pollenzo is pleased to announce the international conference \u201cFood: History, Science and Experience,\u201d a two-day multidisciplinary event […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"728","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","show_related_posts":true,"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[728],"tags":[],"class_list":["post-107248","post","type-post","status-publish","format-standard","hentry","category-press-office-en"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/107248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=107248"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/107248\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=107248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=107248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=107248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}