Wednesday, February 19, 2014

Conference Program


February 27-March 1, 2014

Department of Modern Languages and Literatures
College of Fine and Liberal Arts
The University of Texas at San Antonio
Thursday, February 27
5:00 pm-8:00 pm.  Registration: Frío Street Building 1.402

Inaugural Session
6:30 pm.  Frío Street Building 1.402  
(Hors d’oeuvres and Cash Bar)

Professor Marita Nummikoski
Chair, Dept. of Modern Languages and Literatures
Opening Remarks

Dean Dan Gelo
College of Liberal and Fine Arts

Professor Christopher Wickham
Department of Modern Languages and Literatures
“De Gustibus Cantandum: Singing about Food.”

Inaugural Talk
Eliana Rivero
Professor Emerita, University of Arizona
“From the Islands to the Diaspora: Fifty Year Cultural Journey
of Cuban and Caribbean Food.”

Cookbook Exhibit
Monday-Friday: 7:30 am – 6:00 pm
Saturday: 9:00 am – 6:00 pm

Photo Exhibit
Downtown UTSA Art Gallery
Durango Building 1.122
“Foods for Thought” by Professor Ron Binks, UTSA

Friday, February 28
I Session.  9:00 am-10:15 am
Panel 1. FS 3.512
Elizabeth Huard, Florida State University
“Food, Freedom, and Francoism: Subjectivity in Almudena Grandes’s Inés y la alegría.”
Agata Grzelczak, University of Kentucky
“Encuentros en la mesa: la comida española en el contexto de la emigración exterior en la película Vente a Alemania, Pepe, de Pedro Lazaga.”
David C. Julseth, Belmont University
“A Quest in Spain for the World’s Greatest Piece of Cheese: Encountering Otherness in New Non-Fiction by Michael Paterniti.”

Panel 2 FS 3.530
Ronald J. Heckelman, Lone Star College-Montgomery
“The Rhetoric of Fasting in Melville, Hesse, Kafka, Atwood and Desai.”
Sonya Barrera Eddy, UTSA
“Poor Mr. Woodhouse: Hypochondriac, Aging Parent, or Celiac Disease Sufferer?”
Susanne Kimball, UTSA
“Edible Issues in Song of Songs.

Friday, February 28
II Session.  10:30 am-12:00 noon
Panel 3 FS 3.512
Cuban Food in Literature and the Performing Arts: From Slave
Plantations to the Post Soviet Period (Organized by Dr. Eliana Rivero,
University of Arizona, and Dr. Armando Chávez-Rivera, University of Houston-
Mabel Cuesta, University of Houston
“Mujeres hambrientas y Cuba post-soviética: un inventario de la nada.”
Armando Chávez-Rivera, University of Houston-Victoria
“Leyendo el futuro en un mantel: viajeros, comida y colonialidad en Cuba.”
Marcelo Fajardo-Cárdenas, University of Mary Washington
“Nación y cena en el discurso del cine cubano contemporáneo.”
Raúl Rubio, John Jay College, CUNY
“Cuban Culinary Cultures: Food, Identity, and Material Cultures.”

Panel 4 FS 3.530
Jenny Agnew, Ph.D. Saint Louis University
“Emily Matchar’s Homeward Bound: Why Women Are Embracing the New Domesticity (2013) as a response to Pollan.”
Judy E. Perkin and Rachel Hochwald, University of North Florida
“Farming and Food: Views from the Novels of Logsdon and Kimball.”
Matthew Greengold, Texas State University
“Vestiges of Humanity: Food Consumption in Kubrick’s 2001: A Space Odyssey.”

Lunch Break

Friday, February 28
III Session.  2:00 pm-3:15 pm
Panel 5 FS 3.512
Chicanas/os Use of Food as the Marker of Consciousness
Panel Chair: Meredith E. Abarca, University of Texas at El Paso
Norma L. Cárdenas, Oregon State University
“Food Journeys in Places Left Unfinished at the Time of Creation and Woman Hollering Creek.”
Mimi R. Gladstein, University of Texas at El Paso
“Mexican Meat Matzah Balls”: Burciaga as a Culinary Ambassador.
Meredith E. Abarca, University of Texas at El Paso
“What Children-Centered Narratives Tell Us about Families Eating Together.”

Panel 6 FS 3.530
Reyes Ramirez
“Eating: What We Mean when We Deny or Accept Consumption.”
Charles Stewart III, University of Texas at Austin
“‘You ought to sample something in the shape of solid food’: Leopold Bloom’s Ideology of Food.”
Anton Pujol, University of North Carolina at Charlotte
“Synesthetic Plantings: BSO MUGARITZ.”

Friday, February 28
IV Session.  3:30 pm-4:45 pm
Panel 7 FS 3.512
Mónica Vallin, Georgetown University
“Amo de la tierra y de sus frutos: La pintura de castas en el entorno rural colonial.”
Tanner Rasco, UTSA
“Foreground and the background in Peiter Aersten’s Butcher’s Stall.”
Susannah Worth,
“The Convergence of Food with Art, Form, Function, and Meaning.”

Panel 8 FS 3.530
Kirsten Komara, Schreiner University
“Chilies and Cheese: A Culinary Look at the Kingdom of Bhutan.”    
Nandini Dhar, Florida International University
“Class and Politics of Culinary Representation in South Asian Food Memoirs.”
Rafael Gonzalez, UTSA
“Alejado de la corriente de la vida: reencantamiento en Hiromu Arakawa’s ‘Silver Spoon’.

Friday, February 28

5:00 pm-5:30 pm
Downtown UTSA Art Gallery
Durango Building 1.122
Photo Exhibit Presentation
Ron Binks, UTSA: “Foods for Thought”

5:30-6:00 pm
Frio Street Building 1.402
Rachel Jennings, UTSA
“Canned, Fast, Instant: Poetry Reading.”

6:30 pm Durango Building 0.206
Catherine Nix, UTSA
Solo Voice Recital
“It’s All about Food”

Saturday, March 1
V Session.  9:00 am-10:20 am
Panel 9 FS 3.512
Pedro G. Koo, Missouri State University
“Boom gastronómico e identidad nacional en Cocinero en su tinta de Gustavo Rodríguez.”
Ana Fernández, Duke University
“De asados con cuero, humitas, charque y mazamorras: el menú del Chaco servido en la mesa de El Imparcial por Ángeles Vicente”
Tiff Graham, Otis College of Art and Design.
“Food Art Performances.”
Leah Larson, Our Lady of the Lake University
“Out, Damned Spot—of Grease!: Restaurants as the Setting of Two Retellings of Macbeth.”

Panel 10 FS 3.530
Barbara Blithe Ware, Keene State College
“Le Ventre de Paris: A Food Journey through Les Halles: A Buffet of Feminine Representation.”
Nina Namaste, Elon University
“Navegando género por la boca: Sexualidad, identidad y comida en los cuentos cortos de Almudena Grandes y Lucía Etxebarría.”
Claudia Femenías, High Point University
“Placeres culpables: La comida y el cuerpo femenino en “Inmensamente Eunice” de Andrea Blanqué.”
Beatriz Robinson,
“Aderezar la cena para así escribir más: estrategias culinario/literarias en algunas obras de Sor Juana Inés de la Cruz”

Saturday, March 1
VI Session.  10:30 am-12:00 noon
Panel 11 FS 3.512
Alison Atkins, Wake Forest University
“Ferran Adrià’s El Bulli: El sabor del Mediterráneo and Culinary Authorship: Preserving the Figure of the Solitary Genius in Cookbooks of Post-Transition Spain.”
Merrianne Timko, Culinary Historian. Diversified Research Associates
“When Ancient Egypt Meets Modernist Cuisine.”
Maryann Tebben, Bard College at Simon's Rock
“François Mitterrand: Political Gourmandise.”
Florent Quellier, Université François-Rabelais, Tours 
“Ils firent bonne chère”, l’alimentation dans les romans comiques français du XVIIe siècle.”

Buffet Lunch 
1:00 pm
Frio Building 1.402