Les Rencontres et Débats du Festival International de la Photographie Culinaire 2012
VENDREDI 9 NOVEMBRE 2012 de 8h30 à 18h15
Inscription préalable par mail (nombre de places limité) :
edouard@lucette.fr
Cette journée ouverte à tous aura lieu à GOBELINS, l’école
de l’image, 73 boulevard Saint-Marcel, PARIS 13e, salle 318
Métro : Gobelins
Programme :
8h30/9h : Accueil et enregistrement
9h/9h15 : Ouverture
Véronique Lable, directeur de Gobelin s, l’école de l’image
Pierre Gagnaire, parrain du FIPC 2012
Jean-Pierre PJ Stéphan, président fondateur du FIPC
9h15/9h30 : « Petites histoires d’oeufs d’une globetrotteur »
Anne-France Dautheville, écrivain, journaliste, globetrotteur,
membre du jury du Grand Prix du FIPC
9h30/10h15 : « Un trio d’exception pour créer autour de l’oeuf »
Pierre Gagnaire, cuisinier
Alberto Alessi, industriel
Christian Ghion, designer
10h15/10h45 : « L’oeuf, son territoire culinaire »
Sophie Lignon-Darmaillac, maître de conférences, UFR de
géographie, Paris Sorbonne Université
10h45 : pause café
11h/11h30 : « L’oeuf ? »
Philippe Juven, président du CNPO, Comité National pour la
Promotion de l’OEuf en France
Cécile Riffard, animation filière CNPO
11h30/12h15 : « Le caviar & la maison Petrossian »
Armen Petrossian, président de Petrossian
12h15/13h : « Comment photographier les cafés & bistrots ? »
Pierrick Bourgault, photographe festivalier
................................................
14h/14h30 : « Photographie culinaire, une discipline majeure ? »
Anne-Claire Si Fodil, spécialiste-conseil Image & Alimentation
14h30/15h : « Comment l’utilisation de l’oeuf a modifié le destin
de l’image photographique. Le tirage à l’albumine »
Carlos Barrantes, tireur, photographe & enseignant, spécialisé
dans les procédés photographiques historiques et alternatifs.
15h/15h45 : « L’utilisation des objectifs TAMRON par les
jeunes photographes »
Romain Guittet, responsable marketing TAMRON & Benjamin
Schmück, photographe, lauréat Prix Jeunes Talents FIPC 2010
15h45/16h15 : « Le stylisme culinaire, une discipline méconnue
dans l’image culinaire »
Johan Attali, styliste culinaire
Eddy Marie, styliste culinaire
16h15 : pause café
16h30/17h : « La place de la gastronomie dans la communication
de promotion touristique de la Turquie »
Kalbiye Noyan, attachée culturelle près l’Ambassade de Turquie
en France
17h/17h30: « Dans le désert mexicain, à la recherche des
oeufs de fourmis... »
Abraham de la Rosa, cuisinier, candidat TOP CHEF 2011
Arturo Limon Ramirez, photographe festivalier
17h30/18h : « L’excellence des cuisiniers de la Marine Nationale
du porte-avions Charles de Gaulle aux sous-marins
nucléaires lanceurs d’engins »
Nicole Capoulade, photographe, responsable des actions
culturelles de Spéos, école internationale de photographie
Eric Couderc, chef de cuisine de la frégate anti-aérienne
Duquesne, instructeur à l’école des Fourriers de Querqueville
18h/18h15 : Clôture
Véronique Lable, directeur de Gobe lin s, l’école de l’image &
> > Jean-Pierre PJ Stéphan, président fondateur du FIPC
Tuesday, November 6, 2012
Tuesday, January 24, 2012
Conference Program
7th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON
FOOD REPRESENTATION IN LITERATURE, FILM AND THE OTHER ARTS
February 23-25, 2012
Department of Modern Languages and Literatures
College of Fine and Liberal Arts
The University of Texas at San Antonio
*
PROGRAM
Thursday, February 23
5:00 pm-8:00 pm ::: Registration
Inaugural Session
6:30 pm. Riklin Auditorium Frío Street Building 1.406
Professor Marita Nummikoski, Chair, Dept. of Modern Languages & Literatures
Opening Remarks
Dean Dan Gelo, College of Liberal and Fine Arts
Welcome
Professor Christopher Wickham.
An Introduction to Talking about Food
Professor Renée S. Scott
University of North Florida
“Curb Your Appetite: Consumption and the Body in Latin American Women’s Fiction”
8:00 pm. ::: Reception (Cash Bar)
Friday, February 24
I Session :: 8:30 am-9:45 am
Panel 1. Politics and Food Durango Building 2.302
Chair:
Jessie Travis, McMaster University
“Drink Me, Eat Me: An Examination of the Economies of Food, Consumption,
and Thatcherite Politics in Alan Hollinghust The Line of Beauty.”
D. Brian Anderson, College of the Mainland
“Cannibalism and Irony in Dystopian and Post-Apocalyptic Fiction.”
James Girard
“Food in the Negative: Utility of the Body in Power Relations.”
Chris Frongillo, Florida Tech University
“Of Kings and Beggars: Food, Folk Culture, and Popular Dissent in Christopher
Marlowe’s Tamberlaine.”
Panel 2. Memorable Chefs Durango Building 2.304
Chair:
Adrienne Kiki Aranita and Christopher Vacca, Bryn Mawr College
“Plating Pasts: Translations of Cuisine, Culture and Memory.”
Jenny Agnew, St. Louis University
“'Chasing Greatness' vs. 'The Inadvertent Education of a Reluctant Chef': A
Comparison of Grant Achatz's and Gabrielle Hamilton's Chef Memoirs.”
Friday, February 24
II Session :: 10:00 am-11:15 am
Panel 3. The Detective Novel in Spanish Durango Building 2.302
Chair and Organizer: Genaro J. Pérez, Texas Tech University
Jeffrey Oxford, University of Wisconsin-Milwaukee
“Food and Food Gathering as Status Symbols in the Detective Fiction of
Reyes Calderón Cuadrado.”
Genaro J. Pérez, Texas Tech University
“Un recorrido por las confecciones culinarias de Carvalho”.
Janet Pérez, Texas Tech University.
“Banquetes en dos hemisferios: El hombre que amaba a los perros, por
Leonardo Padura Fuentes”.
Panel 4. Significant Food in American Fiction Durango Building 2.304
Chair and Organizer: Jeff Birkenstein, Saint Martin’s University
Megan J. Elias
“Owen Wister’s Lady Baltimore: Who Will Pay for the Cake?”
Amanda Konkle, University of Kentucky.
“Toxic Intercourse: Ruth Ozeki’s Significant Food in All Over Creation.”
Jeff Birkenstein, Saint Martin’s University
“Food as the Foundation to Community in Cormac McCarthy’s The Road.”
Friday, February 24
III Session :: 11:30 am-12:45 pm
Panel 5. Contemporary Spanish Novel Durango Building 2.302
Chair: Carlos Ardavín, Trinity University
Alison Atkins, University of Virginia
“Mollejas, brotes de alfalfa y champiñones de lata: Food Practices and the
Everyday in Almudena Grande’s Malena es un nombre de tango.”
Melissa M. Culver, Texas A&M University-Corpus Christi
“La vida de hambre/el hambre de vida en dos novelas españolas de
posguerra: Nada y Nosotros, los Rivero”.
Barbara Blithe Ware, Keene State College
“The Pedro Carvalho Series by Manuel Vázquez Montalbán: A
Passionate Exploration of Cuisine and Contemporary Society.”
Panel 6. Post Colonial Eating Durango Building 2.304
Chair: Jack Himelblau, UTSA
Igor Cusack, University of Birmingham
“Tinned Sardines and Putrefied Yellow-Fin: Food in the Literature of
Equatorial Guinea.”
Ajayi Adewale, The Federal Polytechnic, Nigeria
“The Bar as Context of Life’s Bizarre Enactments in the Novels of Ben
Okri.”
Lunch Break
Friday, February 24
IV Session :: 2:30 pm-3:45 pm
Panel 7. More than Just Recipes: Spanish Cookbooks and the
Construction of Modern Spain Durango Building 2.302
Chair and organizer: María Paz Moreno, University of Cincinnati
María Paz Moreno, University of Cincinnati.
“Los sabores de la vida retirada. Recetarios de conventos y monasterios
españoles”.
Rebecca Ingram, University of San Diego.
“Mass-Market Cookbooks and a Spanish Bluestocking’s ‘Double Writing.’”
Lara Anderson, University of Melbourne.
“Nineteenth-Century Spanish Cooking Books: Combining Foreign and
Indigenous Cuisines.”
Panel 8. American Ethnic Food Durango Building 2.304
Chair:
Nicole M. Stamant, Agnes Scott College
“Negotiating Aisles of Race, Gender, and Family through Food in Stealing
Buddha’s Dinner.”
Liang Ying, Beijing Foreign Studies University
“Sex, Food, and Ethnicity in Mei Ng’s Eating Chinese Food Naked.”
Anton L. Smith, Loyola Marymount University
“Eating to Live, Living to Eat: Consuming Passions and the Representation of
Soul Food in Afro-American Literature.”
Friday, February 24
V Session :: 4:00 pm-5:15 pm
Panel 9. Asian Perspectives Durango Building 2.302
Chair:
Ankita Haldar, Jawaharial Nehru University.
“Savoury Narratives: A Gastronomic Exploration of Gender and Love.”
Kirsten Komara, Shreiner University
“Chiles and Cheese: A Culinary Look at the Kingdom of Bhutan.”
Panel 10. Hispanoamérica en España Durango Building 2.304
Chair: Malgorzata Olezkiewicz-Peralba, UTSA
Armando Chávez-Rivera, University of Houston, Victoria
“Domando a los esclavos: comida y castigos en la literatura cubana del siglo
XIX”.
Ana Fernández, Duke University.
“De asados con cuero, humitas, charque y mazamorras: el ‘menú’ del Chaco en la
‘mesa’ de El Imparcial”.
Rebecca Ingram, University of San Diego
“’El primer mapa gastronómico de España’: The ‘Slight Revolt’ in Ramón Gómez
de la Serna’s Gastronomical Humor.”
Friday, February 24
VI Session :: 5:15 pm-6:00 pm
Dining and Art: a Video Durango Building 2.302
Chair: Santiago Daydi-Tolson, UTSA
Mohammad Rezaei, Alberta College of Art and Design
“Taste Classifies the Classifier”
“Food and Art”, a video
Poetry Reading
6:00-8:00 pm
Saturday, February 25
VII Session :: 8:30 am-9:45 am
Panel 11. The Irish at Table and Other Eating Ways Buena Vista Building 1.312
Chair: Ninfa B. Kohler, UTSA
Tricia Cusack, University of Birmingham
“’Will the Little Puddings Be Split?’ Images of the Irish at Table in the Long
Nineteenth Century.”
Laura C. Pfeffer Waugh, Arizona State University
“’Crushing in the Winepress Grapes’: Leopold Bloom’s Artistic Revision of
History in James Joyce’s Ulysses.”
Merrianne Timko, Diversified Research Associates
“Exploring Lawrence Durrell’s Alexandria Quartet from a Culinary Perspective.”
Panel 12. Women and Food Buena Vista Building 1.318
Chair: Nancy Membrez, UTSA
Juli McLoone, UTSA
“Celebrating a Woman’s Place in America’s Bicentennial.”
Marjanne Oosting, University of Amsterdam
“Food in Esther Kreitman’s Der Sheydim-tants.”
Judy E. Perkin, University of North Florida
“Friendship and Baked Goods: Cooking and Eating as Love, Survival and
Reconciliation.”
Saturday, February 25
VII Session :: 10:00 am-11:30 am
Panel 13. Teaching and Food Buena Vista Building 1.312
Chair: Gilberta Turner, UTSA
Marta Montemayor, San Antonio College
“El sabor de la cultura”.
Ana María Fox Baker
“Comida y tradición en México”.
Raquel Oxford, University of Wisconsin-Milwaukee
“The Meaning of Food: Teaching Culture and Cultural Identities.”
Laurel Smith Stvan, The University of Texas at Arlington
“Take it with a Pinch of Salt: Polysemy in Vernacular Discussion of Salt.”
Panel 14. Tamales y más Buena Vista Building 1.318
Chair: MaryEllen García, UTSA
M. Dustin Knepp, University of Central Arkansas
“Tamales and Tradition in Latino Children’s Literature.”
Hilda Velásquez
“La publicidad y la comida, elementos convergentes en la transmisión cultural:
una mirada a la publicidad dirigida a hispanos ”.
Susanne Kimball, UTSA
“Chile Queen”
Francisco Marcos-Marín, UTSA
“San Antonio Gastro-linguistic Landscape.”
Saturday, February 25
VIII Session :: 11:45 am-12:30 pm
Panel 15. Sentimental Gastronomy Buena Vista Building 1.312
Chair: Santiago Daydi-Tolson, UTSA
Lilianet Brintrup. Humboldt State University
“The poetry of Potato.”
Eliana Rivero, The University of Arizona
“Food Representation and Santiago’s Bodega: A Gastronomic Journal of Life’s
Moments.”
Buffet Lunch
1:00 pm
Double Tree Hotel
Tuesday, December 20, 2011
How to peel an onion
In his autobiographical book Peeling the Onion (New York: Harcourt, 2007), Günter Grass writes: “of all products of the soil the onion is the best suited for literature. Whether it unwraps the memory skin by skin or moistens dried-up tear ducts and causes tears to flow, it is a valid metaphor. . .” (330-331). Aptly title, Peeling the Onion is a book of memories with several references to food. One of its chapters, “Guests at Table” (pp. 160-200) is of particular interest to the subject of hunger and food and its treatment as a literary motive. Hunger and the desire for food evolve into an interest in cooking and good eating not too different from the enjoyment of art and literature and the need to create a work of art.
Wednesday, February 17, 2010
6th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON FOOD REPRESENTATION IN THE HUMANITIES, FILM AND THE ARTS
at
The University of Texas
at San Antonio
Downtown Campus
February 25-27, 2010
The John Peace Library Special Collections' Librarian Juli McLoone has curated the
Book Exhibit:
Highlights of the Laure Gruenbeck Mexican Cookbook Collection
at The University of Texas at San Antonio Downtown Campus Library
and
will hold an open Cookbook Reading Room
on
Saturday, February 27, from 9:00 am till noon
at
Buena Vista Building 2.314L
For more information on the John Peace Library Special Collections see: http://lib.utsa.edu/Archives
Pictured: Valdes, Ramona. Cocina práctica: pastelería, repostería, salchichonería, helados. México : Ediciones Botas, 1937. This cookbook is inscribed “A mi amiga Adela French” and signed “Carlos Fernández 2/28/1938.” Several of the recipes include handwritten annotations. An additional recipe for “Fresh Chili Verde” is written on the title page.
Tuesday, February 16, 2010
Jonathan Safran Foer, Eating Animals. A book review by Steven G. Kellman
In Everything Is Illuminated (2002), a character named Jonathan Safran Foer flabbergasts his Ukrainian guide, Alex Perchov. "I'm a vegetarian," the visiting American declares. "I do not understand," Alex replies. A dialogue of mutual incomprehension ensues: "'I don't eat meat.' 'Why not?' 'I just don't.' 'How can you not eat meat?' . . . 'I just don't. No meat.' 'Pork?' 'No.' 'Meat?' 'No meat.' 'Steak?' 'Nope.' 'Chickens?' 'No.' 'Do you eat veal?' 'Oh, God. Absolutely no veal.' 'What about sausage?' 'No sausage either.'" The starving traveler is forced to feast on two potatoes.
Eating Animals, Foer's first book of nonfiction, answers Perchov's "Why not?" with a more cogent explanation. An apologia pro diaeta sua, it begins in fond remembrance of his grandmother's chicken and carrots. Foer passed through vegetarian interludes throughout adolescence and consumed animal protein only occasionally after he married. When his son was born three years ago, he renounced meat entirely and began this book. Discomforting thoughts of a child gorging on flesh may have inspired Foer to make the nine-year-old narrator of his second novel, Extremely Loud and Incredibly Close (2005), a vegan. Like Leo Tolstoy, J. M. Coetzee, Franz Kafka, and Margaret Atwood, Foer extends his empathy to nonhuman beings. "For the animals," wrote Isaac Bashevis Singer, another literary vegetarian, "it is an eternal Treblinka."
Appalled that "upwards of 99 percent of all meat eaten in this country comes from 'factory farms,'" Foer sets out to comprehend what eating animals entails in the stages leading up to consumption. He participates in a clandestine nighttime raid on an industrial turkey operation. The supervisor of a facility where fifty thousand birds share a single shed tells him: "High-yield farming has allowed everyone to eat." Foer examines the price we pay—in environmental devastation, zoonotic pathogens, food-borne toxins, and complicity in atrocity—for cheap meat. Genetically engineered for maximum yield of flesh and profit, billions of pigs, chickens, and cows annually endure torture before their wretched lives are terminated, often painfully. "The factory farm," he concludes, "has succeeded by divorcing people from their food, eliminating farmers, and ruling agriculture by corporate fiat." Eating is applied ethics, and Foer contends that we can act on our values every day by refusing meat.
He visits some remaining family farms, where animals are not debeaked, tail docked, castrated, branded, drugged, or otherwise treated as machines incapable of experiencing agony. He deplores the market forces eliminating both these farms and the few abattoirs where gratuitous cruelty is rare. In its astonishing conclusion, Eating Animals breaks with the growing chorus of philosophers, farm advocates, environmentalists, and nutritionists who advocate for a plant-based diet. Though still a devout vegan, Foer recognizes that most other Americans will continue to eat meat. So out of "the very same impulse that makes [him] personally committed to eschewing meats, eggs, and dairy," he has, through an organization he founded called Farm Forward, begun building humane slaughterhouses. The oxymoronicity would be clearer if, instead of chickens and turkeys, the objects of slaughter were dogs, chimpanzees, or humans, beings we feel more squeamish about killing. "A straightforward case for vegetarianism is worth writing," writes Foer, "but it's not what I've written here." Yet he has, though the implications of what eating animals really entails will be hard for most readers to swallow.
From: Bookforum Dec/Jan 2010
Sunday, February 14, 2010
Food Conference Keynote Speaker
Department of Modern Languages and Literatures
Department of History
College of Liberal and Fine Arts
The University of Texas at San Antonio
announce the
6th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON
FOOD REPRESENTATION IN THE HUMANITIES, FILM AND THE ARTS
Keynote Speaker
Professor Steven G. Kellman
"The Only Fit Food for a Man is Half a Lemon": Kafka's Plea and Other Culinary Aberrations
Friday, February 26
6:30 pm Aula Canaria
University of Texas at San Antonio
Downtown Campus
With the support of an HEB grant
A professor of comparative literature at the University of Texas at San Antonio, where he has taught since 1976, Steven G. Kellman was UTSA’s first Ashbel Smith Professor (1995-2000). He has also taught at the University of California campuses of Berkeley and Irvine and at Bemidji State Minnesota and Tel-Aviv University. He received his Ph.D. and M.A. in comparative literature from the University of California at Berkeley and his B.A. in English and General Literature from the State University of New York at Binghamton. He has held the Fulbright Distinguished Chair in American Literature at the University of Sofia and a Fulbright Senior Lectureship at Tbilisi State University and twice served as Partners of the Americas lecturer in Peru. He was twice awarded the UTSA President’s Distinguished Achievement Award in Recognition of Research Excellence (1990-91, 2005-2006) and once received the campus-wide teaching award (1985-86). Kellman has served as John E. Sawyer fellow at Harvard University’s Longfellow Institute and has held an NEH research grant, an NEH grant to South Africa, and a Fulbright-Hays grant to China. He was honored with the 2005 Arts and Letters Award of the San Antonio Public Library Foundation and with the 2008 Gemini Ink Literary Excellence Award.
Kellman is the author of Redemption: The Life of Henry Roth (W. W. Norton, 2005), which was honored with the 2005 New York Society Library Award for Biography and was praised in the San Francisco Chronicle as "not only a necessary addition to the annals of American literature, but also a trenchant exploration of the relationship between the horrors of life and the saving power of art." Kellman's other books include The Translingual Imagination (2000), The Plague: Fiction and Resistance (1993), Loving Reading: Erotics of the Text (1985), and The Self Begetting Novel (1980). He is editor or co editor of M. E. Ravage’s An American in the Making (2009), Switching Languages: Translingual Writers Reflect on Their Craft (2003), UnderWords: Perspectives on Don DeLillo's Underworld (2002), Torpid Smoke: The Stories of Vladimir Nabokov (2000), Leslie Fiedler and American Culture (1999), Into The Tunnel: Readings in Gass's Novel (1998), and Perspectives on Raging Bull (1994). Since 2001, he has co edited Magill's Literary Annual.
A contributing writer for The Texas Observer and the San Antonio Current, Kellman received the 1986 H. L. Mencken Award for his column in the San Antonio Light. He was awarded first place in arts criticism by the Association of Alternative Newsweeklies in 2006 and received the McGinnis-Ritchie Award for Nonfiction for an essay in the Southwest Review during 2008. He is currently serving his third term as a director of the National Book Critics Circle and was recipient of the NBCC's 2007 Nona Balakian Citation for Excellence in Reviewing. His essays and reviews have appeared in The American Scholar, Atlantic Monthly, Bookforum, Chronicle of Higher Education, Huffingtonpost.com, Forward, Michigan Quarterly Review, New York Times Book Review, Georgia Review, The Nation, Los Angeles Times, Chicago Tribune, and Virginia Quarterly Review, among many other publications. Kellman was founding president of the literary center Gemini Ink and was elected into the Texas Institute of Letters.
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