Gastronomy and Revolution

Journal of Interdisciplinary History of Ideas, Jan 2015

The call for papers on “Erasmian Science. The influence on Early-Modern science of Erasmus of Rotterdam and his legacy”, that we have issued in collaboration with the Max-Planck Institute for the History of Science, has this special issue of the Journal as an outcome. The success of the Call has encouraged us to undertake another one, on a quite different matter (it is titled: Gastronomie et révolution). It will be issued in January 2015: the text of the call, that is prepared in collaboration with Ludovic Frobert and Nicola Perullo is anticipated here (see the PDF here, and the announcement on this site: http://www.ojs.unito.it/index.php/jihi/announcement/view/29 )As our readers know, we experimented in 2012 a new kind of contributions: the “review/interview”. It aims at sharing with the author(s) the making of a review of their research, and it fits the collaborative style which marks our journal. The positive comments we received have confirmed us this genre is worth the while and so, in this issue, you will find a new conversation Manuela Albertone had with Olivier Christin, an author well-acquainted with an interdisciplinary approach.Thank you for the sympathy whith which you are always following our projects.

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Gastronomy and Revolution

JOURNAL OF INTERDISCIPLINARY HISTORY OF IDEAS - Section : Editorials - Gastronomy and Revolution by Manuela Albertone - Enrico Pasini - . Gastronomy and Revolution (M. Albertone – E. Pasini) Section 2: Articles. Special Issue: Erasmian Science . Erasmian Science (P.D. Omodeo – E. Pasini) . e Fabrist Origins of Erasmian Science: Mathematical Erudition in Erasmus’ Basle (R.J. Oosterho) . Erasmus, Agricola and Mineralogy (F.G. Sacco) . Erasmus and Medicine (S. Mammola) . Erasmus and Geography (N. Ron) . Erasmian Philology and Mathematical Astronomy: Jakob Ziegler and the Humanist Recovery of Pliny’s Natural History, Book Two (P.D. Omodeo). With A Technical Note on Epicyclical Interpretations of Pliny’s Planetary eory (I. Tupikova) . Review-Interview. Vox populi. Une histoire du vote avant le suffrage universel, avec O. Christin (M. Albertone) . Book Reviews (C. Carnino, M. Menin) Section 5: News & Notices . Activities of the GISI | Les activités du GISI (-) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . T call for papers on “Erasmian Science. e influence on EarlyModern science of Erasmus of Roerdam and his legacy”, that we have issued in collaboration with the Max-Planck Institute for the History of Science, has this special issue of the Journal as an outcome. e success of the Call has encouraged us to undertake another one, on a quite different maer (it is titled: Gastronomie et révolution). It will be issued in January : the text of the call, that is prepared in collaboration with Ludovic Frobert and Nicola Perullo is anticipated here (see the following page). As our readers know, we experimented in  a new kind of contributions: the “review/interview”. It aims at sharing with the author(s) the making of a review of their research, and it fits the collaborative style which marks our journal. e positive comments we received have confirmed us this genre is worth the while and so, in this issue, you will find a new conversation Manuela Albertone had with Olivier Christin, an author well-acquainted with an interdisciplinary approach. ank you for the sympathy whith which you are always following our projects. Journal of Interdisciplinary History of Ideas (), , p. :–:. Non peer-reviewed. Gastronomie et révolution – Gastronomy and Revolution Call for Papers for a Seminary and a Journal Special Issue “Probably the greatest contrast between Madrid and Barcelona was in the use of hotels. In the capital Gaylords was later taken over by the Communist Party as a luxurious billet for its senior functionaries and Russian advisers. In Barcelona the Ritz was used by the CNT and the UGT as Gastronomic Unit Number One – a public canteen for all”. (Beevor, e Bale for Spain ). S the concept of gastronomy presented itself to the letters and the public around the beginning of the th century, it has had at times ample cultural and political echoes, and has been given various cultural and political nuances. e present Call for Papers on Gastronomie et révolution – Gastronomy and Revolution (G&R) is oriented to a specific variety of such nuances. On one side of an ideal line, one could range the social and political opposition of “grand maigreur” and “monde gras” in Zola’s Ventre de Paris; Tolstoism and gastronomic abstinence; Chairman Mao’s red-braised pork as a model food with simple ingredients and unostentatious presentation; the narrative of privation that is tied (oen from the point of view of realistic experience) to rhetorics of militant life. On the other side, noto only Jefferson and Franklin’s interest for continental cooking in the process of “Unbecoming British” (Yokota ), or the well-known appropriation of gastronomy by the middle class at the time of th century bourgeois revolutions; but also the “Guide du cuisinier” and the idea of gastronomical equality in Cabet’s Voyage en Icarie; the proletarian gastrosophie of Fourier, a political gastronomy that opposes directly to Brillat-Savarin’s bourgeoise gastronomy; the presumed revolutionary character of Futurist gastronomy; the literary depiction of Proletarian cookery in spartacist circles, against cuisine as bourgeois tradition; the controverse idea of “Democratic luxury” as “an essential part of the everyday of the Soviet people” (Gronow, Sociology of Taste ); the “Slow Food Revolution” and its connection to the political movements of the years s-’s. And possibly other experiences that have not yet been considered in historical studies. is Call for Papers intends to address such aspects as the laer. In particular, we envisage the historiographic depiction of occasional encounters, or more systematic connections, between radical, indeed revolutionary political programs, and the idea of appropriating the pleasures typical of ruling classes, oen in relation to bourgeois or proletarian revolutionary movements and commotions. Such connections have brought about, instead of the usual fostering of parsimony and ascetism that seems to necessarily complement revolutionary militancy, the pursuing of alternative forms and purposes of gastronomy in a revolutionary perspective. Aer reception and a reviewing phase that will involve both the editorial and the scientific commiees, a maximum of  participants will be selected and invited to the G&R seminar, that is to be held in Piedmont (IT) in September , to make an oral presentation—each awarded a travel subsidy. Aer the seminar, the purpose of which shall be to improve the selected contributions in an open discussion, the texts will be given their final form and will contribute to a special issue of the “Journal of Interdisciplinary History of Ideas”.


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Manuela Albertone, Enrico Pasini. Gastronomy and Revolution, Journal of Interdisciplinary History of Ideas, 2015, DOI: 10.13135/2280-8574/841