Publicado el 26 -04-10

12th SYMPOSIUM of the International Commission for Research into European Food History: "The History of the European Food Industry in the 19th and the first half of the 20th century", 13-16 September 2010, Bologna.

ICREFH has held biennial symposia since 1989 on various aspects of European food history, each of which has resulted in the publication of a book of the papers given. To date nine volumes are in print and a tenth is in preparation. These symposia are notable for the use of pre-circulated papers so that sessions consist of workshop-type discussions. In consequence ICREFH symposia have developed a reputation for friendly criticism and co-operation. ICREFH's 12th Symposium will be held in Bologna in September 2011.

Call for papers: The History of the European Food Industry in the 19th and the firs
t half of the 20th century

13 - 16 September 2011, Bologna

Deadline for abstracts: 15.5. 2010
Submission of papers: 30.7.2011

During the 19th century the industrialization of the food sector brought major changes to the whole food branch. At the same time, urbanization created mass demand for food. While food production traditionally had been the business of craftsmen and small, local producers, mechanization and rationalization took command. These new production methods resulted in enormous increases in productivity and allowed for a lowering the food prices. These processes were connected with the introduction of branded articles and the standardization of food in general. At the same time, food production became a capital-intensive business, frequently resulting in concentration. Improvements of the transport system and the rise of modern conservation techniques like cooling and freezing allowed for the first wave of globalisation.

By complex interactions between agricultural production, industrial processing, distribution and consumption the roles and relations of producers and consumers were reconfigured. In contrast with direct, if not personal links in pre-industrial society, the relations between producers and consumers were now getting more distant and anonymous. Mediated by the new disciplines of food chemistry and the nutritional sciences, a new understanding of the nutritional process was established. This new knowledge was to become an important factor of production. It functioned as a prerequisite for the development of food innovations and the setting of new food standards. At the same time these new disciplines offered new opportunities and tools for managing and controlling the risks that had come about with the growing distances between consumer and producers. And finally, the advent of new marketing techniques established new channels of communication between producers and consumers.

It is important to acknowledge that the industrialization of food production was instrumental in providing food at ever-lower cost and it contributed to an enormous increase in the health status of people. Much of this is due to the growing variety of food which increased people's choice. This contributed to a diversification of food practices. At the same time, industrialization evoked deep-rooted anxieties and fears, which among others led to the development of the consumer movement.

Historians of food have been interested in the history of the food industry for many years. Nevertheless, research has been uneven and large parts of the story have still to be written. This is the case with regard to the food industry's different branches and products and the diverse developments in various European countries and regions. Comparative European aspects have been neglected, although this perspective promises important new insights into the transformation of food production and consumption in different European countries.

The conference will continue ICREF's former work in the field of European food history. All who are interested in taking part are therefore urged to acquaint themselves with previous research which is available through the publications of ICREFH. Many of the earlier volumes have touched upon some of the aspects in question. The following themes and topics will be of utmost interest:

1. The change from basic foodstuffs to modern food commodities: Technologies, processes and products

* Changes in the traditional preservation of foods in pre-industrial Europe
* Food storage in urbanizing Europe
* The introduction of powered machinery in the food industry-brewing , baking and milling
* Twentieth-century techniques: the use of canning, freezing, and accelerated freeze drying processes; extrusion technology
* Modern packaging and presentation of food materials

2. Economic and organisational factors of the food industry:

* Large-scale production by the State-the needs of armies and navies
* The role of entrepreneurs
* The structure and organization of production and sales
* The rise of the modern firm in the food industry

3 The consequences of scaling up

* Food distribution systems in Europe; the role of international companies
* International trade and globalisation within Europe
* The impact of the American model
* Counter-movements: Reform and health foods, regional foods

4 Restructuring the relations between producers, processors and consumers:

* Relations between agriculture and the food industry
* The emergence of the new consumer and the history of the consumer movement
* The impact of public health concerns
* New communication channels and the role of marketing

Please send your proposals before April 15h 2010 to the president:

Alain Drouard, adrouard01noos.fr
Application Form

12th SYMPOSIUM of the International Commission for Research into European Food History (ICREFH)

"The History of the European Food Industry in the 19th and the first half of the 20th century", 13-16 September 2009, Bolonia.

Please e-mail this application form to: adrouard01noos.fr
or post it as soon as possible to the symposium administration, care of:
M. Alain Drouard, rue Parrot 16, Paris 12, France 75012.
Applications must be received at the latest by 15 May 2010.

NAME_______________________________________________________
TITLE________________________________________________________
INSTITUTION__________________________________________________
ADDRESS____________________________________________________
PHONE ______________________________________________________
FAX _________________________________________________________
E-MAIL ______________________________________________________

Provisional title of Paper:
Summary of Topic (100-200 words)
Signature_____________________________________________Date_____