The book launch took place on the 23rd of October in the Woburn Suite at the Senate House, London, with the kind support of the Institute of Latin American Studies.
Emma-Jayne Abbots, Rocio Carvajal, Anna Charalambidou, Elaine Forde, Ana Martins, Hazel Thomas, and Deborah Toner.2015
University of Leicester, University of Wales, Middlesex University London, University of Exeter, Arts & Humanities Research Council, People’s Collection Wales, National Museum Wales, The National Library of Wales, Welsh Government.
This book is part of a larger research project called: Consuming Authenticities: Time, Place and the Past in the Construction of Authentic Foods and Drinks, which is funded by the Arts and Humanities Research Council in relation to their major research theme, Care for the Future: Thinking Forward through the Past.
The book is divided in the following sections:
At the launch of this book (Senate House, Institute of Latin American Studies University of London) the authors, contributors and collaborators shared our experiences working in this intercultural and transatlantic collaborative project.
And honouring the inclusiveness behind this work the public attending the launch also took part in the exchange of experiences, reflections and questions.
University of Leicester, University of Wales, Middlesex University London, University of Exeter, Arts & Humanities Research Council, People’s Collection Wales, National Museum Wales, The National Library of Wales, Welsh Government.
This book is part of a larger research project called: Consuming Authenticities: Time, Place and the Past in the Construction of Authentic Foods and Drinks, which is funded by the Arts and Humanities Research Council in relation to their major research theme, Care for the Future: Thinking Forward through the Past.
The book is divided in the following sections:
- Pulque in Mexico Then and Now. Deborah Toner and Rocio Carvajal.
- Flaounes: Celebration Easter Pies from Cyprus. Anna Charalambidou.
- Cider in Wales. Emma-Jane Abbots, Hazel Thomas and Elaine Forde.
- Acarajé: Between Bahia and West Africa. Ana Martins.
At the launch of this book (Senate House, Institute of Latin American Studies University of London) the authors, contributors and collaborators shared our experiences working in this intercultural and transatlantic collaborative project.
And honouring the inclusiveness behind this work the public attending the launch also took part in the exchange of experiences, reflections and questions.
Here’s an excerpt of the reflections I shared at the launch:
Food brings people together, it is the universal language of hunger and humans; it represents the care we provide for each other, team work, creativity, love and human tenacity that has allowed us to thrive as a species. We all experience hunger and we all require food, hence we are all entitled and invited to talk about it; its past and present, and also because we all experience food as providers, cooks or consumers.
Food consumption as a fundamental aspect of our existence is deeply embedded with symbolisms, meanings, and elements that connect us with the essence of our cultural identity. Unlike any other vital function, food consumption (and drinks) are generally determined by our emotions and desires and we learn this from our very own infancy. We are given food to heal, to sustain, to reward, to take part of an event, to celebrate, to mourn…
A crucial part of everyday life, and even more, at the centre of human existence is food, nourishment, sustenance. A basic need that not only satisfies a vital requirement but also provides a multitude of sensory pleasures, but more importantly, food also nourishes our cultural identity.
From the early days of humanity, the presence of food has always been a symbol of our success over life’s struggles and a shared reward for one’s hard work.
In every culture food invokes an almost unconscious involuntary respect and its representations in art, literature and religion is also a testimony of our history.
Food brings people together, it is the universal language of hunger and humans; it represents the care we provide for each other, team work, creativity, love and human tenacity that has allowed us to thrive as a species. We all experience hunger and we all require food, hence we are all entitled and invited to talk about it; its past and present, and also because we all experience food as providers, cooks or consumers.
Food consumption as a fundamental aspect of our existence is deeply embedded with symbolisms, meanings, and elements that connect us with the essence of our cultural identity. Unlike any other vital function, food consumption (and drinks) are generally determined by our emotions and desires and we learn this from our very own infancy. We are given food to heal, to sustain, to reward, to take part of an event, to celebrate, to mourn…
A crucial part of everyday life, and even more, at the centre of human existence is food, nourishment, sustenance. A basic need that not only satisfies a vital requirement but also provides a multitude of sensory pleasures, but more importantly, food also nourishes our cultural identity.
From the early days of humanity, the presence of food has always been a symbol of our success over life’s struggles and a shared reward for one’s hard work.
In every culture food invokes an almost unconscious involuntary respect and its representations in art, literature and religion is also a testimony of our history.
Food brings people together, it is the universal language of hunger and humans; it represents the care we provide for each other, team work, creativity, love and human tenacity that has allowed us to thrive as a species. We all experience hunger and we all require food, hence we are all entitled and invited to talk about it; its past and present, and also because we all experience food as providers, cooks or consumers.
Food consumption as a fundamental aspect of our existence is deeply embedded with symbolisms, meanings, and elements that connect us with the essence of our cultural identity. Unlike any other vital function, food consumption (and drinks) are generally determined by our emotions and desires and we learn this from our very own infancy. We are given food to heal, to sustain, to reward, to take part of an event, to celebrate, to mourn…
A crucial part of everyday life, and even more, at the centre of human existence is food, nourishment, sustenance. A basic need that not only satisfies a vital requirement but also provides a multitude of sensory pleasures, but more importantly, food also nourishes our cultural identity.
From the early days of humanity, the presence of food has always been a symbol of our success over life’s struggles and a shared reward for one’s hard work.
In every culture food invokes an almost unconscious involuntary respect and its representations in art, literature and religion is also a testimony of our history.
Food brings people together, it is the universal language of hunger and humans; it represents the care we provide for each other, team work, creativity, love and human tenacity that has allowed us to thrive as a species. We all experience hunger and we all require food, hence we are all entitled and invited to talk about it; its past and present, and also because we all experience food as providers, cooks or consumers.
Food consumption as a fundamental aspect of our existence is deeply embedded with symbolisms, meanings, and elements that connect us with the essence of our cultural identity. Unlike any other vital function, food consumption (and drinks) are generally determined by our emotions and desires and we learn this from our very own infancy. We are given food to heal, to sustain, to reward, to take part of an event, to celebrate, to mourn…
A crucial part of everyday life, and even more, at the centre of human existence is food, nourishment, sustenance. A basic need that not only satisfies a vital requirement but also provides a multitude of sensory pleasures, but more importantly, food also nourishes our cultural identity.
From the early days of humanity, the presence of food has always been a symbol of our success over life’s struggles and a shared reward for one’s hard work.
In every culture food invokes an almost unconscious involuntary respect and its representations in art, literature and religion is also a testimony of our history.
This post was originally published by: Posted by Anna Charalambidou in Consuming Authenticities on October 26, 2015.
Our book ‘Authentic Recipes from Around the World’ is out.
Our much-anticipated book, entitled ‘Authentic Recipes from Around the World’ (HAT Events, 2015), written by the investigators of the project (Emma-Jayne Abbots, Anna Charalambidou, Elaine Forde, Ana Martins, Hazel Thomas, Deborah Toner) and a number of collaborators and external partners has been published!
This general audience book is the outcome of the AHRC project “Consuming Authenticities: Time, Place and the Past in the Construction of Authentic Foods and Drinks.” It addresses the temporal relationships and ideas that contribute to the construction of narratives of authenticity in relation to four foods and drinks: pulque (an alcoholic drink from Central Mexico), flaounes (celebration Easter pies from Cyprus), Welsh craft cider and acarajé (a street snack from Brazil). It also includes easy to follow recipes for/with our food and drink products.
The book launch took place on the 23rd of October in the Woburn Suite at the Senate House, London, with the kind support of the Institute of Latin American Studies.
In addition to the book presentation, the event included a storytelling session with collaborators from each case study, and dinner, including scrumptious flaounes and delicious Welsh craft cider.
The book is distributed for free, as long as stock lasts, so if you would like to get hold of printed or electronic copy, do get in touch!
Our book ‘Authentic Recipes from Around the World’ is out.
Our much-anticipated book, entitled ‘Authentic Recipes from Around the World’ (HAT Events, 2015), written by the investigators of the project (Emma-Jayne Abbots, Anna Charalambidou, Elaine Forde, Ana Martins, Hazel Thomas, Deborah Toner) and a number of collaborators and external partners has been published!
This general audience book is the outcome of the AHRC project “Consuming Authenticities: Time, Place and the Past in the Construction of Authentic Foods and Drinks.” It addresses the temporal relationships and ideas that contribute to the construction of narratives of authenticity in relation to four foods and drinks: pulque (an alcoholic drink from Central Mexico), flaounes (celebration Easter pies from Cyprus), Welsh craft cider and acarajé (a street snack from Brazil). It also includes easy to follow recipes for/with our food and drink products.
The book launch took place on the 23rd of October in the Woburn Suite at the Senate House, London, with the kind support of the Institute of Latin American Studies.
In addition to the book presentation, the event included a storytelling session with collaborators from each case study, and dinner, including scrumptious flaounes and delicious Welsh craft cider.
The book is distributed for free, as long as stock lasts, so if you would like to get hold of printed or electronic copy, do get in touch!