tag:blogger.com,1999:blog-43841172806061734842024-02-06T20:37:52.087-08:00Food in Literature and the ArtsSantiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-4384117280606173484.post-49317780806831988802021-10-11T08:44:00.001-07:002021-10-11T08:44:52.814-07:00En la salsa está el cuento<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdLtZO7uPpb9uPaEcJWl7dkgbKxoozoNXABiVj3vHzFfYBNGIQHvAunmEb2RIytF8pRSfYolM23w06L05_Duz5qPBlnAWeJq8boXU7LltKK40UhKrXIBNtuFkKlGDGYTZ4euF-W2R3qYo/s872/cervantes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="872" data-original-width="649" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdLtZO7uPpb9uPaEcJWl7dkgbKxoozoNXABiVj3vHzFfYBNGIQHvAunmEb2RIytF8pRSfYolM23w06L05_Duz5qPBlnAWeJq8boXU7LltKK40UhKrXIBNtuFkKlGDGYTZ4euF-W2R3qYo/w149-h200/cervantes.jpg" width="149" /></a></div><br />Hay en el Persiles un breve pasaje en el que Cervantes expone con una comparación gastronómica su concepción del arte de escribir. Comparación, por lo demás, que recuerda las innumerables referencias a la comida que se encuentran en El Quijote. <p></p><p>Sensual y gustosa observación sobre lo esencial del arte de contar es lo que dice un personaje en el Libro III, Capítulo VII de la última novela del a toda vista gastrónomo novelista:</p><p>“Contad, señor, lo que quisiereis, y con las menudencias que quisiereis, que muchas veces el contarlas suele acrecentar gravedad al cuento: que no parece mal estar en la mesa de un banquete junto a un faisán bien aderezado, un plato de uva fresca, verde y sabrosa ensalada. La salsa de los cuentos es la propiedad del lenguaje en cualquiera cosa que se diga”.</p><p>En la salsa, como en el mejor guiso, está el cuento.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GlMIczV4d6-vJVh9B2zOnp0LPAPpFkIHkvN5_O5dE8shBCnaDLW3s3NosvkqRacZvG2u5DzzZkm-FCCl0IntlMjrLweBp6RAnUeWgcQ6S8ErK5szuhfUVwPtiAu34MvIfBOSWnUeOrtk/s1200/R.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="827" data-original-width="1200" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GlMIczV4d6-vJVh9B2zOnp0LPAPpFkIHkvN5_O5dE8shBCnaDLW3s3NosvkqRacZvG2u5DzzZkm-FCCl0IntlMjrLweBp6RAnUeWgcQ6S8ErK5szuhfUVwPtiAu34MvIfBOSWnUeOrtk/w269-h138/R.jpeg" width="269" /></a></div><br /><p><br /></p>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-85679482718988032872021-09-19T17:10:00.001-07:002021-09-19T17:10:26.821-07:00A Film Clip on Coffee Peparation<p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVGoXbJdwi9JdxOj9uENPTqlYiKW_FI2SrZBSsDIouaVrUuaygoZGqz3AkL_fcqKpF9DvGGQWOXxT4bQ43CTTkAdXh7C0fLe4ENHeCSPEHE2kyD1j-ZoU-uyi9emejmvinZFni1W57S63/s240/coffee.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="210" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVGoXbJdwi9JdxOj9uENPTqlYiKW_FI2SrZBSsDIouaVrUuaygoZGqz3AkL_fcqKpF9DvGGQWOXxT4bQ43CTTkAdXh7C0fLe4ENHeCSPEHE2kyD1j-ZoU-uyi9emejmvinZFni1W57S63/w175-h200/coffee.jpg" width="175" /></a></span></div><span style="font-size: large;">The link included takes you to a beautifully acted scene from a sixties Italian film in which Sophia Loren prepares coffee for Vittorio Gassman. </span><p></p><div><span style="font-size: large;">This fragment is an excellent example on how food is an inspiring subject that leads to beautiful art. The scene combines the insinuating dialogue in a simple but suggestive space with the sensual photography of Loren talking about how to prepare coffee as she handles the coffee maker in the actual preparation of a perfect cup of<i> caffe alla napoletana</i>. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">The flower Gassman cuts from a pot may well be a gardenia and thus another reference to the aroma of the coffee being prepared</span></div><div><span style="font-size: large;">.</span></div><div><span style="font-size: large;"><span>The pervading sepia tone of the whole scene is suggestive of the warmth of the drink and its brown hue. </span><a href="http://www.youtube.com/watch?v=Gl7ErioJQlI">http://www.youtube.com/watch?v=Gl7ErioJQlI</a></span></div><p><br /></p>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-51150610928828312762020-07-30T14:35:00.000-07:002020-07-30T14:36:46.918-07:00The Cooking Animal"My definition of man--writes James Boswell in <i>The Journals--</i>is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our mind in a certain degree; but no beast is a cook."<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJSJPDfs681AFOke18eoPx7qwZCenb30Sv5QfopBNrZ3FoLokMhC34llAjQLOu4-x6mssAxMB7UiMT0kab5SvOe8WmwkHlw6WVvFYMElWu4_neuGbKZsvSxdgETEqIrms-wdg5V1-QnXf/s325/mw68622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="325" data-original-width="224" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJSJPDfs681AFOke18eoPx7qwZCenb30Sv5QfopBNrZ3FoLokMhC34llAjQLOu4-x6mssAxMB7UiMT0kab5SvOe8WmwkHlw6WVvFYMElWu4_neuGbKZsvSxdgETEqIrms-wdg5V1-QnXf/w114-h164/mw68622.jpg" width="114" /></a></div></div>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-50213613291517308692019-04-18T09:24:00.002-07:002019-04-18T09:24:43.833-07:00Persimmons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxPxcJket98JM5v0-fD3A9Tz5rY7tk-lMajsdHk1XYO4HDMTqOkfxoZSW-cQ1Nq_WVJmWY_0sMcwidDrMrOp05qEREGvejNSFTKfR1m26tJ5nOt6UiumdZZosMNkkFMw5EuJNpT3a8y_8/s1600/persim.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxPxcJket98JM5v0-fD3A9Tz5rY7tk-lMajsdHk1XYO4HDMTqOkfxoZSW-cQ1Nq_WVJmWY_0sMcwidDrMrOp05qEREGvejNSFTKfR1m26tJ5nOt6UiumdZZosMNkkFMw5EuJNpT3a8y_8/s200/persim.jpg" width="200" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
On the small table, the early mellowed<br />
Red ripe persimmons are a lovely sight.<br />
They may not be so rare as citrons,<br />
Still I would like to hide one in my pocket.<br />
<br />
But, oh, since my parents are gone,<br />
There is nobody to surprise with pretty things.<br />
<br />
Park In-ro<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsd9G_CRJ4nSs6_W5m52l4IH5InpRbmVScZ6b2jAexNz9EagjJafj6N6lrXgIVO2PcPQ1q68qqDLTUcn-gTdZ-mpDUtFtRoML_NyPMvn1W-iPu_Ql9aTpcXWQpZZt1zWncnXRmKTWgFNLZ/s1600/375265_062739_331946_485223.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="620" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsd9G_CRJ4nSs6_W5m52l4IH5InpRbmVScZ6b2jAexNz9EagjJafj6N6lrXgIVO2PcPQ1q68qqDLTUcn-gTdZ-mpDUtFtRoML_NyPMvn1W-iPu_Ql9aTpcXWQpZZt1zWncnXRmKTWgFNLZ/s200/375265_062739_331946_485223.jpg" width="200" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
En la mesita, los kakis recién maduros<br />
son algo bonito de ver.<br />
No serán tan raros como los citrones,<br />
pero aun así quisiera esconderme uno en el bolsillo.<br />
<br />
Pero, ay, como mis padres se han ido,<br />
no hay nadie a quien sorprender con algo bello.Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-44556426127630343662016-06-29T11:08:00.002-07:002016-06-29T11:08:20.059-07:00El Quijote I, I<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5qgw41NFxEdbmjg18vaw-Wj9Zu4JYdTs5R3fxc4RKwcbA-RNaEN07hlPnvTwSQRVdgRvD4gPUdNOSRaOknlQ8BqHIXqiN29Po4oBIaNISbQovn4ci88De2r3zvdMjVGPYNoNutwxO5zm/s1600/duelos2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5qgw41NFxEdbmjg18vaw-Wj9Zu4JYdTs5R3fxc4RKwcbA-RNaEN07hlPnvTwSQRVdgRvD4gPUdNOSRaOknlQ8BqHIXqiN29Po4oBIaNISbQovn4ci88De2r3zvdMjVGPYNoNutwxO5zm/s200/duelos2.jpg" width="128" /></a></div>
Muchas son las referencias a la comida en <i>El Quijote</i>. Es evidente que el tema era de interés para Cervantes. Ya en la segunda oración de la novela se hace referencia a la comida; en este caso se trata de una breve descripción de la dieta de un hidalgo empobrecido y cristiano viejo. Con ella el narrador caracteriza de forma breve y sugerente al protagonista.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: large;"> "Una olla de algo más vaca que carnero, salpicón las
más noches, duelos y quebrantos los sábados, lentejas los viernes, algún palomino
de añadidura los domingos, consumían las tres partes de su hacienda".</span><br />
<br />
Los comentaristas indican que <i>la olla de más vaca que carnero </i>resultaba más barata porque la carne de vacuno costaba menos que la de carnero; por lo mismo se refiere este dato culinario a la no muy buena situacón económica del hidalgo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4Lt1zXQXABHVWdy0nF4pNTatv8KsJN0xhKZkWU9g473SYRSpRY-Lqkfs3ljSgvnVkftqtPQqvwqArqkV12RVA5pZMX3UZ_XF5YeELJnpbuLyvCEwKhMr8BYhw-fAkvF2Itq0Fp4sajll/s1600/duelos-y-quebrantos-fi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="87" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4Lt1zXQXABHVWdy0nF4pNTatv8KsJN0xhKZkWU9g473SYRSpRY-Lqkfs3ljSgvnVkftqtPQqvwqArqkV12RVA5pZMX3UZ_XF5YeELJnpbuLyvCEwKhMr8BYhw-fAkvF2Itq0Fp4sajll/s200/duelos-y-quebrantos-fi.jpg" width="200" /></a></div>
<br />
El <i>salpicón</i> ha de entenderse también como una indicación de pobreza, siendo un plato preparado con lo que queda de la comida de la mañana o del día anterior.<br />
<br />
Los <i>duelos y quebrantos los sábados</i> han deentenderse como una referencia a que el personaje es cristiano viejo que consume en <i>sabath</i> un plato de huevos con el nada<i> kosher</i> tocino de cerdo. Este dato, sin embargo, no asegura que el hidalgo consuma los duelos y quebrantos como una manera de disimular su origen judío. Lo que Cervantes pareciera hacer con esta referencia es comentar el delicado asunto de la pureza de sangre que afecta a muchos en la España de su tiempo.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAbMsXX5vQr6E9FFm7zJJ83R2jhrrLMUDtNH6RS4byym9pbb0XaFcOZICUYzU3vmDeJOwAzPQR1-HU4ZGlhmN-xSjCmQXaS0LT6Iv091QPGPxY2UnpQTC6Um3HwZmjIgvuDzH0ObSOR1x/s1600/receta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAbMsXX5vQr6E9FFm7zJJ83R2jhrrLMUDtNH6RS4byym9pbb0XaFcOZICUYzU3vmDeJOwAzPQR1-HU4ZGlhmN-xSjCmQXaS0LT6Iv091QPGPxY2UnpQTC6Um3HwZmjIgvuDzH0ObSOR1x/s320/receta.jpg" width="200" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-72724750338673641452016-06-21T11:54:00.000-07:002016-06-21T11:54:01.761-07:00La comida en El Quijote ::: Food in Don Quixote<div class="Body">
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7_13GoOTDoSCzaTvqfYvJSHuD6ExVhntYTl5HaZy4HBYlhN0TpmrFFGKMNUsRRWlhDI107nYoEA_HpmWllov_KyeXmYzESmvZtM-IlNnZTc7IitiTn7GtFai1RrHEMX0aE0XJEFsiSRb/s1600/stillfig.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7_13GoOTDoSCzaTvqfYvJSHuD6ExVhntYTl5HaZy4HBYlhN0TpmrFFGKMNUsRRWlhDI107nYoEA_HpmWllov_KyeXmYzESmvZtM-IlNnZTc7IitiTn7GtFai1RrHEMX0aE0XJEFsiSRb/s200/stillfig.jpg" style="cursor: move;" width="200" /></a>Es bien sabido, incluso entre quienes no han leído la novela, que la obra maestra de Cervantes--sin mencionar otras obras suyas--ofrece no poco material para el placer de un público obsesionado con la comida y todo lo relacionado con la gastronomía. Varios son los libros de cocina, los sitios de Internet y los vídeos de <i>You Tube </i>que tratan de lo que en lenguaje de moda se llamaría la gastronomía de <i>El Quijote. </i>Un estudio y reproducción de la comida regional del período parecen tareas obvias y admirables dirigidas a una mejor comprensión e interpretación de la novela, pero sirven más bien para satisfacer la curiosidad de los aficionados y turistas en busca de lo<br />
<br />
pintoresco y anecdótico de la popular figura cervantina.<br />
<br />
<br />
</div>
<div class="Body">
<br /></div>
<div class="Body">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7fZ1UeZYgYlRIYrrnp49OtpwxmycsB5SZDjBQS3WwCBb7W67EWwS46pB7p7OO6JOf2d1NkMKG3hI3jiW3nxolN6ZxlXpRLPYH_6Uxu0IiYEdjMXednQ2BLg9tUFI86tpuXyzrlj0T03I/s1600/mesones-y-comidas-en-la-epoca-de-cervantes-por-j-miquelaren-4070-MLA123907721_5268-O.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7fZ1UeZYgYlRIYrrnp49OtpwxmycsB5SZDjBQS3WwCBb7W67EWwS46pB7p7OO6JOf2d1NkMKG3hI3jiW3nxolN6ZxlXpRLPYH_6Uxu0IiYEdjMXednQ2BLg9tUFI86tpuXyzrlj0T03I/s200/mesones-y-comidas-en-la-epoca-de-cervantes-por-j-miquelaren-4070-MLA123907721_5268-O.jpg" width="143" /></a>Nuestro proyecto, en cambio, tiene el objetivo más bien documental de crear un índice de todas las referencias que en la novela se hacen a la comida y el hambre, temas my presentes no sólo en la obra de Cevantes sino también en la literatura del Siglo de Oro español.</div>
<div class="Body">
<br /></div>
<div class="Body">
Comenzando con esta entrada introductoria, iremos ofreciendo en los próximos meses, y tal vez años, comentarios acerca del hambre y la comida según se van encontrando en cada capítulo de la novela.<br />
<br />
Entre lo mucho que sobe el tema se puede encontrar en la red, valdría destacar la página que el Instituto Cervantes le dedica a la gastronomía en <i>El Quijote:</i> <br />
<br />
<div style="text-align: center;">
<a href="http://cvc.cervantes.es/artes/gastronomia/">http://cvc.cervantes.es/artes/gastronomia/</a><br />
<br />
<div style="text-align: left;">
y este blog:</div>
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<a href="https://donquijotepasoapaso.wordpress.com/2015/03/21/don-quijote-en-la-cocina-carnes-ollas-y-sartenes-1a-parte/">https://donquijotepasoapaso.wordpress.com/2015/03/21/don-quijote-en-la-cocina-carnes-ollas-y-sartenes-1a-parte/</a><br />
<br />
<br /></div>
</div>
<div class="Body">
<br /></div>
<div class="Body">
<span style="color: blue;">It is common knowledge, even among those who have not read the
novel, that Cervantes’ masterpiece—not to mention other works of his—offers not
little material for the enjoyment of a present day public obsessed with food
and all things related to gastronomy. As it is, many are the cooking books,
internet pages and <i style="mso-bidi-font-style: normal;">Youtube</i> videos
that deal with what could be termed in fashionable parlance the gastronomy of
DQ. A study an reproduction of regional food of the period seems an obvious and
admirable task related to the understanding and interpretation of the novel,
but mostly serves the curiosity of food aficionados and tourist in search of
the picturesque and anecdotic about Cervantes’ popular character.</span></div>
<div class="Body">
<span style="color: blue;"><br /></span></div>
<div class="Body">
<span style="color: blue;">The objective of our project, instead, is to create an index of all references in the novel to food and hunger, as they are subjects very much present not only in Cervantes' work, but also in the literature of the Spanish Golden Age.</span></div>
<div class="Body">
<span style="color: blue;"><br /></span></div>
<div class="Body">
<span style="color: blue;">Starting with this entry, we will be offering in the following month, and probably years, chapter by chapter commentaries about food and hunger as treated in the novel. </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Check the links listed above for other sites devoted to food as seen in <i>Don Quixote</i></span></div>
<!--[if gte mso 9]><xml>
<o:DocumentProperties>
<o:Revision>0</o:Revision>
<o:TotalTime>0</o:TotalTime>
<o:Pages>1</o:Pages>
<o:Words>105</o:Words>
<o:Characters>605</o:Characters>
<o:Company>University of Texas at San Antonio</o:Company>
<o:Lines>5</o:Lines>
<o:Paragraphs>1</o:Paragraphs>
<o:CharactersWithSpaces>709</o:CharactersWithSpaces>
<o:Version>14.0</o:Version>
</o:DocumentProperties>
<o:OfficeDocumentSettings>
<o:TargetScreenSize>544x376</o:TargetScreenSize>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="0" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";}
</style>
<![endif]-->
<!--StartFragment-->
<!--EndFragment--><br />
<div class="Body">
<br /></div>
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-88738087636013704932014-02-19T10:32:00.000-08:002014-02-19T10:32:44.549-08:00Conference Program<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">8th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON FOOD REPRESENTATION IN LITERATURE, FILM AND THE OTHER ARTS<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">February 27-March 1, 2014<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Department of Modern Languages and Literatures<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">College of Fine and Liberal Arts<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">The University of Texas at San Antonio<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>PROGRAM<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Thursday, February 27<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">5:00 pm-8:00 pm.<span style="mso-spacerun: yes;"> </span>Registration: Frío Street Building 1.402<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Inaugural Session <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">6:30 pm.<span style="mso-spacerun: yes;"> </span>Frío Street Building 1.402<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">(Hors d’oeuvres and Cash Bar)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Professor Marita Nummikoski <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Chair, Dept. of Modern Languages and Literatures<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Opening Remarks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Dean Dan Gelo<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">College of Liberal and Fine Arts<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Welcome<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Professor Christopher Wickham<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Department of Modern Languages and Literatures<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“De Gustibus Cantandum: Singing about Food.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Inaugural Talk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Eliana Rivero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Professor Emerita, University of Arizona<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“From the Islands to the Diaspora: Fifty Year Cultural Journey <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">of Cuban and Caribbean Food.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Cookbook Exhibit <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Library<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">http://lacocinahistorica.wordpress.com/2014/02/03/cookbook-collection-exhibited-at-utsa-downtown-campus-library/<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Monday-Friday: 7:30 am – 6:00 pm<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Saturday: 9:00 am – 6:00 pm <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Photo Exhibit<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Downtown UTSA Art Gallery<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Durango Building 1.122 <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Foods for Thought” by Professor Ron Binks, UTSA<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Friday, February 28<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">I Session.<span style="mso-spacerun: yes;"> </span>9:00 am-10:15 am<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 1. FS 3.512<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Elizabeth Huard, Florida State University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Food, Freedom, and Francoism: Subjectivity in Almudena Grandes’s Inés y la alegría.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Agata Grzelczak, University of Kentucky<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Encuentros en la mesa: la comida española en el contexto de la emigración exterior en la película Vente a Alemania, Pepe, de Pedro Lazaga.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">David C. Julseth, Belmont University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“A Quest in Spain for the World’s Greatest Piece of Cheese: Encountering Otherness in New Non-Fiction by Michael Paterniti.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 2 FS 3.530<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Ronald J. Heckelman, Lone Star College-Montgomery <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“The Rhetoric of Fasting in Melville, Hesse, Kafka, Atwood and Desai.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Sonya Barrera Eddy, UTSA<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Poor Mr. Woodhouse: Hypochondriac, Aging Parent, or Celiac Disease Sufferer?”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Susanne Kimball, UTSA<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Edible Issues in Song of Songs.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Friday, February 28<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">II Session.<span style="mso-spacerun: yes;"> </span>10:30 am-12:00 noon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 3 FS 3.512<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Cuban Food in Literature and the Performing Arts: From Slave <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Plantations to the Post Soviet Period (Organized by Dr. Eliana Rivero, <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">University of Arizona, and Dr. Armando Chávez-Rivera, University of Houston-<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Victoria).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Mabel Cuesta, University of Houston<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Mujeres hambrientas y Cuba post-soviética: un inventario de la nada.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Armando Chávez-Rivera, University of Houston-Victoria<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Leyendo el futuro en un mantel: viajeros, comida y colonialidad en Cuba.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Marcelo Fajardo-Cárdenas, University of Mary Washington<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Nación y cena en el discurso del cine cubano contemporáneo.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Raúl Rubio, John Jay College, CUNY<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Cuban Culinary Cultures: Food, Identity, and Material Cultures.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 4 FS 3.530<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Jenny Agnew, Ph.D. Saint Louis University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Emily Matchar’s Homeward Bound: Why Women Are Embracing the New Domesticity (2013) as a response to Pollan.” <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Judy E. Perkin and Rachel Hochwald, University of North Florida<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Farming and Food: Views from the Novels of Logsdon and Kimball.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Matthew Greengold, Texas State University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Vestiges of Humanity: Food Consumption in Kubrick’s 2001: A Space Odyssey.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Lunch Break<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Friday, February 28<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">III Session.<span style="mso-spacerun: yes;"> </span>2:00 pm-3:15 pm<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 5 FS 3.512<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Chicanas/os Use of Food as the Marker of Consciousness <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel Chair: Meredith E. Abarca, University of Texas at El Paso<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Norma L. Cárdenas, Oregon State University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Food Journeys in Places Left Unfinished at the Time of Creation and Woman Hollering Creek.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Mimi R. Gladstein, University of Texas at El Paso<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Mexican Meat Matzah Balls”: Burciaga as a Culinary Ambassador.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Meredith E. Abarca, University of Texas at El Paso<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“What Children-Centered Narratives Tell Us about Families Eating Together.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 6 FS 3.530<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Reyes Ramirez<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Eating: What We Mean when We Deny or Accept Consumption.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Charles Stewart III, University of Texas at Austin <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“‘You ought to sample something in the shape of solid food’: Leopold Bloom’s Ideology of Food.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Anton Pujol, University of North Carolina at Charlotte <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Synesthetic Plantings: BSO MUGARITZ.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Friday, February 28<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">IV Session.<span style="mso-spacerun: yes;"> </span>3:30 pm-4:45 pm<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 7 FS 3.512<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Mónica Vallin, Georgetown University<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Amo de la tierra y de sus frutos: La pintura de castas en el entorno rural colonial.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Tanner Rasco, UTSA<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Foreground and the background in Peiter Aersten’s Butcher’s Stall.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Susannah Worth, <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“The Convergence of Food with Art, Form, Function, and Meaning.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 8 FS 3.530<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Kirsten Komara, Schreiner University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Chilies and Cheese: A Culinary Look at the Kingdom of Bhutan.”<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Nandini Dhar, Florida International University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Class and Politics of Culinary Representation in South Asian Food Memoirs.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Rafael Gonzalez, UTSA<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Alejado de la corriente de la vida: reencantamiento en Hiromu Arakawa’s ‘Silver Spoon’.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Friday, February 28<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">5:00 pm-5:30 pm<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Downtown UTSA Art Gallery<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Durango Building 1.122<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Photo Exhibit Presentation<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Ron Binks, UTSA: “Foods for Thought”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">5:30-6:00 pm<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Frio Street Building 1.402<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Rachel Jennings, UTSA<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Canned, Fast, Instant: Poetry Reading.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">6:30 pm Durango Building 0.206<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Catherine Nix, UTSA<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Solo Voice Recital<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“It’s All about Food”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Saturday, March 1<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">V Session.<span style="mso-spacerun: yes;"> </span>9:00 am-10:20 am<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 9 FS 3.512<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Pedro G. Koo, Missouri State University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Boom gastronómico e identidad nacional en Cocinero en su tinta de Gustavo Rodríguez.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Ana Fernández, Duke University <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“De asados con cuero, humitas, charque y mazamorras: el menú del Chaco servido en la mesa de El Imparcial por Ángeles Vicente”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Tiff Graham, Otis College of Art and Design.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Food Art Performances.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Leah Larson, Our Lady of the Lake University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Out, Damned Spot—of Grease!: Restaurants as the Setting of Two Retellings of Macbeth.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 10 FS 3.530<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Barbara Blithe Ware, Keene State College<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Le Ventre de Paris: A Food Journey through Les Halles: A Buffet of Feminine Representation.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Nina Namaste, Elon University<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Navegando género por la boca: Sexualidad, identidad y comida en los cuentos cortos de Almudena Grandes y Lucía Etxebarría.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Claudia Femenías, High Point University<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Placeres culpables: La comida y el cuerpo femenino en “Inmensamente Eunice” de Andrea Blanqué.”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">Beatriz Robinson,<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="ES-TRAD" style="mso-ansi-language: ES-TRAD;"><span style="font-family: Calibri;">“Aderezar la cena para así escribir más: estrategias culinario/literarias en algunas obras de Sor Juana Inés de la Cruz”<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Saturday, March 1<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">VI Session.<span style="mso-spacerun: yes;"> </span>10:30 am-12:00 noon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Panel 11 FS 3.512<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Alison Atkins, Wake Forest University<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“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.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Merrianne Timko, Culinary Historian. Diversified Research Associates <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“When Ancient Egypt Meets Modernist Cuisine.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Maryann Tebben, Bard College at Simon's Rock<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“François Mitterrand: Political Gourmandise.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Florent Quellier, Université François-Rabelais, Tours<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">“Ils firent bonne chère”, l’alimentation dans les romans comiques français du XVIIe siècle.” <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Buffet Lunch<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1:00 pm<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Frio Building 1.402<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-83524090817667685842013-11-01T18:36:00.000-07:002013-11-01T18:36:56.413-07:00The ultimate sacrifice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7FYCa_AVGKMeEMUCzKhHF4x1e0bsZZCRQGH6oSuRAgXjDrqDp67W76IyTBEa1lEFoNeuGlox6gSIPP_d1dyXSiL67eQHbB8wxzBE5Jreiqi_L6kFHwuPiy5ypn-tNdMlUQmwamTgXJkD/s1600/IMG_0819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7FYCa_AVGKMeEMUCzKhHF4x1e0bsZZCRQGH6oSuRAgXjDrqDp67W76IyTBEa1lEFoNeuGlox6gSIPP_d1dyXSiL67eQHbB8wxzBE5Jreiqi_L6kFHwuPiy5ypn-tNdMlUQmwamTgXJkD/s320/IMG_0819.jpg" width="239" /></a></div>
<br />Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-9850047153318520902013-10-15T11:42:00.002-07:002013-10-15T11:42:38.860-07:00Extended DeadlineCall for Papers
<br />
<br />
Extended Deadline for Submitting Abstracts<br />
<br />
Eighth Interdisciplinary and Multicultural Conference on Food Representation in Literature, Film, and the Arts<br />
<br />
San Antonio, Texas<br />
<br />
February 28 – March 1, 2014<br />
<br />
Sponsored by the Department of Modern Languages and Literatures, College of Liberal and Fine Arts, University of Texas at San Antonio<br />
<br />
The objective of this interdisciplinary, multicultural conference is to examine, celebrate, and enjoy the variety of ways in which food has been represented in the humanities and the arts throughout time around the planet. Writers, artists and poets, scholars in literature, history, art history and film, cooks, psychologists, sociologist, anthropologists, and more are invited to contribute to this dialogue.<br />
<br />
________________________________________<br />
<br />
Deadline to Submit Abstract: 11/8/2013<br />
<br />
________________________________________<br />
<br />
Please submit an abstract of no more than 200 words, written in any of the languages taught at The University of Texas at San Antonio (English, Spanish, French, German, Russian, Italian, Japanese, Chinese, Arabic). Proposals for special panels will also be considered. Submit via <br />
<br />
email (MicroSoftWord document attachment only) or hard copy to:<br />
<br />
Professor Santiago Daydí-Tolson, Conference Chair<br />
<br />
Department of Modern Languages & Literatures<br />
<br />
The University of Texas at San Antonio<br />
<br />
1 UTSA Circle<br />
<br />
San Antonio, Texas 78249-0644<br />
<br />
e-mail: santiago.dayditolson@utsa.edu<br />
<br />
<br />
<br />
<br />
<br />
For more detailed and updated information and Convivium Artium, the electronic journal on food representation in literature and the arts, visit the conference blog: http://foodinlitart.blogspot.com. <br />
<br />
To view the 2012 conference program, see http://foodinlitart.blogspot.com/2012/01/conference-program.html<br />
<br />
<br />
<br />
<br />
<br />
The University of Texas at San Antonio<br />
<br />
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-67165570712482393502013-09-14T20:40:00.003-07:002013-09-14T20:40:40.019-07:00The Bagelhttp://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-13605329882918189152013-06-13T12:07:00.003-07:002013-06-13T12:07:32.599-07:00Third International Conference on Food Studies<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">third international conference on food studies</span></div>
<br />
<div style="text-align: center;">
Call for Papers </div>
<br />
<br />
Proposals for paper presentations, workshops or colloquia are invited for the Third International Conference on Food Studies to be held 15-16 October 2013 at the University of Texas at Austin, USA. We welcome proposals from a variety of disciplines and perspectives to contribute to the conference discourse. We also encourage faculty and students to submit joint proposals for paper presentations, colloquia or panel discussions.<br />
<br />
The International Advisory Board is also pleased to announce the Call For Submissions to the peer-reviewed Food Studies: An Interdisciplinary Journal. Proposals are invited that address one of the following categories:<br />
<br />
Theme 1: Food Production and Sustainability <br />
<br />
Theme 2: Food, Nutrition and Health<br />
<br />
Theme 3: Food Politics, Policies and Cultures <br />
<br />
The current deadline to submit a proposal (a title and short abstract) is 2 July 2013. For more information on submitting your proposal, future deadlines, and registering for the conference, please click on the button below.<br />
<br />
Presenters have the option to submit completed papers to Food Studies: An Interdisciplinary Journal. If you are unable to attend the conference in person, virtual registrations include the option to submit a video presentation, and/or submission to the journal for peer review and possible publication, as well as subscriber access to the journal.<br />
<br />
Austin and Food Studies<br />
<br />
The International Conference on Food Studies travels to Austin, Texas in 2013. Home to a thriving and vibrant local and slow foods community, Austin is a leader in sustainable food production. A city rich with a dedicated community of locavores and slow food advocates, boasting some of the country's longest running farmers markets, Austin is an ideal location for the discussion of all the dimensions of food studies including agricultural, environmental, nutritional, health, social, economic and cultural perspectives on food. <br />
<br />
We look forward to receiving your proposal and hope you will join us in Austin!<br />
<br />
Submit Your Proposal <br />
<br />
Common Ground Publishing <br />
University of Illinois Research Park <br />
2001 South First Street, Suite 202 <br />
Champaign, IL 61820 USA<br />
<br />
Copyright © 2012 Common Ground Publishing<br />
<br />
<br />
<span style="font-size: x-small;">This announcement was received by e-mail</span><br />
<span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;"><br /></span>
<br />
<br />
<br /><br />
<br />
<br />
<br />
<br />
<br />
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com2tag:blogger.com,1999:blog-4384117280606173484.post-42243225797252128332013-02-15T09:06:00.000-08:002013-02-15T09:13:33.689-08:008th Conference on Food Representation in Literature, Film and the Arts<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br />
<br />
<span style="color: #990000; font-family: Georgia, "Times New Roman", serif; font-size: large;">CALL for PAPERS</span><br />
<br />
<br />
<span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: large;">Eighth Interdisciplinary and Multicultural Conference on Food Representation in Literature, Film, and the Arts</span></div>
<span style="color: #38761d;"></span><br />
<span style="color: #38761d;"><br /></span>
<div style="text-align: center;">
<span style="font-size: large;">San Antonio, Texas</span></div>
<div style="text-align: center;">
<span style="font-size: large;">February 28 – March 1, 2014</span></div>
<br />
<div style="text-align: center;">
Sponsored by the Department of Modern Languages and Literatures, College of Liberal and Fine Arts, University of Texas at San Antonio</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
The objective of this interdisciplinary, multicultural conference is to examine, celebrate, and enjoy the variety of ways in which food has been represented in the humanities and the arts throughout time around the planet. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Writers, artists and poets, scholars in literature, history, art history and film, cooks, psychologists, sociologist, anthropologists, and more are invited to contribute to this dialogue.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<span style="background-color: white; color: #38761d; font-size: large;">Deadline to Submit Abstract: 10/18/2013</span></div>
<div style="text-align: center;">
<br /></div>
<span style="color: black;"><div style="text-align: justify;">
<br /></div>
</span>Please submit an abstract of no more than 200 words, written in any of the languages taught at The University of Texas at San Antonio (English, Spanish, French, German, Russian, Italian, Japanese, Chinese, Arabic). Proposals for special panels will also be considered. Submit via email (MicroSoftWord document attachment only) or hard copy to:
<br />
<div style="text-align: center;">
Professor Santiago Daydí-Tolson, Conference Chair</div>
<div style="text-align: center;">
Department of Modern Languages & Literatures</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
The University of Texas at San Antonio</div>
<div style="text-align: center;">
1 UTSA Circle</div>
<div style="text-align: center;">
San Antonio, Texas 78249-0644</div>
<div style="text-align: center;">
e-mail: santiago.dayditolson@utsa.edu</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV78ZefvSbIlL9ZoUTLwnb7qU1FnRc3UP4VxUsYrXzEmm2iYThCHBth-ls9OOrYM9BESvgmFcnsAivfHUW8AAFaiLXvC0I8VIajjdztamhNd76RN_olG_uH8-WtMFz4EWdJxHvfYmMlfZT/s1600/273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV78ZefvSbIlL9ZoUTLwnb7qU1FnRc3UP4VxUsYrXzEmm2iYThCHBth-ls9OOrYM9BESvgmFcnsAivfHUW8AAFaiLXvC0I8VIajjdztamhNd76RN_olG_uH8-WtMFz4EWdJxHvfYmMlfZT/s320/273.jpg" uea="true" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<br />
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;">The University of Texas at San Antonio</span></div>
<br />
<div align="center">
</div>
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-64093833081978260452013-01-30T20:15:00.001-08:002013-01-30T20:15:09.020-08:00Forbidden fruit?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5LMSuk5yyW4z60gaE2vH-saCYFyDpOokuaCff2fqhZ288-HPKPou69HecQWQiXzejv2xb8IY7FcoxsOKN3hxHNTY7l8mTDTg2zvDue1eotHcgv352RqEzFK7LCk8itHXcXmGDe5vqccf/s1600/IMG_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5LMSuk5yyW4z60gaE2vH-saCYFyDpOokuaCff2fqhZ288-HPKPou69HecQWQiXzejv2xb8IY7FcoxsOKN3hxHNTY7l8mTDTg2zvDue1eotHcgv352RqEzFK7LCk8itHXcXmGDe5vqccf/s320/IMG_0053.jpg" width="240" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: #b45f06;">Perhaps the tempting fruit</span></div>
<div style="text-align: center;">
<span style="color: #b45f06;">was not an apple</span></div>
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-14931649600005860742012-11-06T11:55:00.001-08:002012-11-06T11:55:44.124-08:00Festival International de la Photographie Culinaire 2012 Les Rencontres et Débats du Festival International de la Photographie Culinaire 2012 <br />
<br />
<br />
<br />
<br />
VENDREDI 9 NOVEMBRE 2012 de 8h30 à 18h15<br />
<br />
Inscription préalable par mail (nombre de places limité) : <br />
<br />
edouard@lucette.fr<br />
<br />
<br />
<br />
Cette journée ouverte à tous aura lieu à GOBELINS, l’école<br />
<br />
de l’image, 73 boulevard Saint-Marcel, PARIS 13e, salle 318 <br />
<br />
Métro : Gobelins<br />
<br />
<br />
<br />
Programme :<br />
<br />
8h30/9h : Accueil et enregistrement<br />
<br />
9h/9h15 : Ouverture<br />
<br />
Véronique Lable, directeur de Gobelin s, l’école de l’image<br />
<br />
Pierre Gagnaire, parrain du FIPC 2012<br />
<br />
Jean-Pierre PJ Stéphan, président fondateur du FIPC<br />
<br />
9h15/9h30 : « Petites histoires d’oeufs d’une globetrotteur »<br />
<br />
Anne-France Dautheville, écrivain, journaliste, globetrotteur, <br />
<br />
membre du jury du Grand Prix du FIPC<br />
<br />
9h30/10h15 : « Un trio d’exception pour créer autour de l’oeuf »<br />
<br />
Pierre Gagnaire, cuisinier<br />
<br />
Alberto Alessi, industriel<br />
<br />
Christian Ghion, designer<br />
<br />
10h15/10h45 : « L’oeuf, son territoire culinaire »<br />
<br />
Sophie Lignon-Darmaillac, maître de conférences, UFR de <br />
<br />
géographie, Paris Sorbonne Université<br />
<br />
10h45 : pause café<br />
<br />
11h/11h30 : « L’oeuf ? »<br />
<br />
Philippe Juven, président du CNPO, Comité National pour la <br />
<br />
Promotion de l’OEuf en France<br />
<br />
Cécile Riffard, animation filière CNPO<br />
<br />
11h30/12h15 : « Le caviar & la maison Petrossian »<br />
<br />
Armen Petrossian, président de Petrossian<br />
<br />
12h15/13h : « Comment photographier les cafés & bistrots ? »<br />
<br />
Pierrick Bourgault, photographe festivalier<br />
<br />
................................................<br />
<br />
14h/14h30 : « Photographie culinaire, une discipline majeure ? »<br />
<br />
Anne-Claire Si Fodil, spécialiste-conseil Image & Alimentation<br />
<br />
14h30/15h : « Comment l’utilisation de l’oeuf a modifié le destin <br />
<br />
de l’image photographique. Le tirage à l’albumine »<br />
<br />
Carlos Barrantes, tireur, photographe & enseignant, spécialisé <br />
<br />
dans les procédés photographiques historiques et alternatifs.<br />
<br />
15h/15h45 : « L’utilisation des objectifs TAMRON par les <br />
<br />
jeunes photographes »<br />
<br />
Romain Guittet, responsable marketing TAMRON & Benjamin <br />
<br />
Schmück, photographe, lauréat Prix Jeunes Talents FIPC 2010<br />
<br />
15h45/16h15 : « Le stylisme culinaire, une discipline méconnue <br />
<br />
dans l’image culinaire »<br />
<br />
Johan Attali, styliste culinaire<br />
<br />
Eddy Marie, styliste culinaire<br />
<br />
16h15 : pause café<br />
<br />
16h30/17h : « La place de la gastronomie dans la communication <br />
<br />
de promotion touristique de la Turquie »<br />
<br />
Kalbiye Noyan, attachée culturelle près l’Ambassade de Turquie <br />
<br />
en France<br />
<br />
17h/17h30: « Dans le désert mexicain, à la recherche des <br />
<br />
oeufs de fourmis... »<br />
<br />
Abraham de la Rosa, cuisinier, candidat TOP CHEF 2011<br />
<br />
Arturo Limon Ramirez, photographe festivalier<br />
<br />
17h30/18h : « L’excellence des cuisiniers de la Marine Nationale <br />
<br />
du porte-avions Charles de Gaulle aux sous-marins<br />
<br />
nucléaires lanceurs d’engins »<br />
<br />
Nicole Capoulade, photographe, responsable des actions <br />
<br />
culturelles de Spéos, école internationale de photographie<br />
<br />
Eric Couderc, chef de cuisine de la frégate anti-aérienne <br />
<br />
Duquesne, instructeur à l’école des Fourriers de Querqueville<br />
<br />
18h/18h15 : Clôture<br />
<br />
Véronique Lable, directeur de Gobe lin s, l’école de l’image &<br />
<br />
> > Jean-Pierre PJ Stéphan, président fondateur du FIPC<br />
<br />
Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-33965035584853364692012-01-24T09:45:00.000-08:002012-02-16T10:45:25.875-08:00Conference Program<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAwoZ8U8EsZkDn7-q38gLZEKgaa6VIzhoqcXek1lbu-ijxK7tJ4jLM7BxpArT_JAuIYfOtPjUVVcQZGXCAqS0HYk8lGKBBykqEO380nrLQ8j7jkYaOjTnVScef9f_Rwbr4AT9K6Qr5JTI/s1600/CocinaPracticaChic.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" height="172px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAwoZ8U8EsZkDn7-q38gLZEKgaa6VIzhoqcXek1lbu-ijxK7tJ4jLM7BxpArT_JAuIYfOtPjUVVcQZGXCAqS0HYk8lGKBBykqEO380nrLQ8j7jkYaOjTnVScef9f_Rwbr4AT9K6Qr5JTI/s320/CocinaPracticaChic.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">7th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON</div><br />
<br />
FOOD REPRESENTATION IN LITERATURE, FILM AND THE OTHER ARTS<br />
<br />
February 23-25, 2012<br />
<br />
Department of Modern Languages and Literatures<br />
<br />
College of Fine and Liberal Arts<br />
<br />
The University of Texas at San Antonio<br />
<br />
* <br />
<br />
PROGRAM<br />
<br />
Thursday, February 23<br />
<br />
5:00 pm-8:00 pm ::: Registration<br />
<br />
Inaugural Session<br />
<br />
6:30 pm. Riklin Auditorium Frío Street Building 1.406 <br />
<br />
<br />
<br />
Professor Marita Nummikoski, Chair, Dept. of Modern Languages & Literatures<br />
<br />
Opening Remarks<br />
<br />
Dean Dan Gelo, College of Liberal and Fine Arts<br />
<br />
Welcome<br />
<br />
Professor Christopher Wickham.<br />
<br />
An Introduction to Talking about Food<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Professor Renée S. Scott<br />
<br />
University of North Florida<br />
<br />
<br />
<br />
“Curb Your Appetite: Consumption and the Body in Latin American Women’s Fiction”<br />
<br />
<br />
<br />
<br />
<br />
8:00 pm. ::: Reception (Cash Bar)<br />
<br />
<br />
<br />
Friday, February 24<br />
<br />
I Session :: 8:30 am-9:45 am<br />
<br />
<br />
<br />
Panel 1. Politics and Food Durango Building 2.302<br />
<br />
Chair:<br />
<br />
Jessie Travis, McMaster University<br />
<br />
“Drink Me, Eat Me: An Examination of the Economies of Food, Consumption, <br />
<br />
and Thatcherite Politics in Alan Hollinghust The Line of Beauty.”<br />
<br />
D. Brian Anderson, College of the Mainland<br />
<br />
“Cannibalism and Irony in Dystopian and Post-Apocalyptic Fiction.”<br />
<br />
James Girard<br />
<br />
“Food in the Negative: Utility of the Body in Power Relations.” <br />
<br />
Chris Frongillo, Florida Tech University<br />
<br />
“Of Kings and Beggars: Food, Folk Culture, and Popular Dissent in Christopher <br />
<br />
Marlowe’s Tamberlaine.”<br />
<br />
<br />
<br />
<br />
<br />
Panel 2. Memorable Chefs Durango Building 2.304<br />
<br />
Chair:<br />
<br />
Adrienne Kiki Aranita and Christopher Vacca, Bryn Mawr College<br />
<br />
“Plating Pasts: Translations of Cuisine, Culture and Memory.”<br />
<br />
Jenny Agnew, St. Louis University<br />
<br />
“'Chasing Greatness' vs. 'The Inadvertent Education of a Reluctant Chef': A <br />
<br />
Comparison of Grant Achatz's and Gabrielle Hamilton's Chef Memoirs.”<br />
<br />
<br />
<br />
<br />
<br />
Friday, February 24<br />
<br />
II Session :: 10:00 am-11:15 am<br />
<br />
<br />
<br />
Panel 3. The Detective Novel in Spanish Durango Building 2.302<br />
<br />
Chair and Organizer: Genaro J. Pérez, Texas Tech University<br />
<br />
Jeffrey Oxford, University of Wisconsin-Milwaukee<br />
<br />
“Food and Food Gathering as Status Symbols in the Detective Fiction of <br />
<br />
Reyes Calderón Cuadrado.”<br />
<br />
Genaro J. Pérez, Texas Tech University<br />
<br />
“Un recorrido por las confecciones culinarias de Carvalho”.<br />
<br />
Janet Pérez, Texas Tech University.<br />
<br />
“Banquetes en dos hemisferios: El hombre que amaba a los perros, por <br />
<br />
Leonardo Padura Fuentes”.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Panel 4. Significant Food in American Fiction Durango Building 2.304<br />
<br />
Chair and Organizer: Jeff Birkenstein, Saint Martin’s University<br />
<br />
Megan J. Elias<br />
<br />
“Owen Wister’s Lady Baltimore: Who Will Pay for the Cake?”<br />
<br />
Amanda Konkle, University of Kentucky.<br />
<br />
“Toxic Intercourse: Ruth Ozeki’s Significant Food in All Over Creation.”<br />
<br />
Jeff Birkenstein, Saint Martin’s University<br />
<br />
“Food as the Foundation to Community in Cormac McCarthy’s The Road.”<br />
<br />
<br />
<br />
<br />
<br />
Friday, February 24<br />
<br />
III Session :: 11:30 am-12:45 pm<br />
<br />
<br />
<br />
Panel 5. Contemporary Spanish Novel Durango Building 2.302<br />
<br />
Chair: Carlos Ardavín, Trinity University<br />
<br />
Alison Atkins, University of Virginia<br />
<br />
“Mollejas, brotes de alfalfa y champiñones de lata: Food Practices and the <br />
<br />
Everyday in Almudena Grande’s Malena es un nombre de tango.”<br />
<br />
Melissa M. Culver, Texas A&M University-Corpus Christi<br />
<br />
“La vida de hambre/el hambre de vida en dos novelas españolas de <br />
<br />
posguerra: Nada y Nosotros, los Rivero”.<br />
<br />
Barbara Blithe Ware, Keene State College<br />
<br />
“The Pedro Carvalho Series by Manuel Vázquez Montalbán: A <br />
<br />
Passionate Exploration of Cuisine and Contemporary Society.”<br />
<br />
<br />
<br />
<br />
<br />
Panel 6. Post Colonial Eating Durango Building 2.304<br />
<br />
Chair: Jack Himelblau, UTSA<br />
<br />
Igor Cusack, University of Birmingham<br />
<br />
“Tinned Sardines and Putrefied Yellow-Fin: Food in the Literature of <br />
<br />
Equatorial Guinea.”<br />
<br />
Ajayi Adewale, The Federal Polytechnic, Nigeria<br />
<br />
“The Bar as Context of Life’s Bizarre Enactments in the Novels of Ben <br />
<br />
Okri.”<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Lunch Break<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Friday, February 24<br />
<br />
IV Session :: 2:30 pm-3:45 pm<br />
<br />
<br />
<br />
Panel 7. More than Just Recipes: Spanish Cookbooks and the <br />
<br />
Construction of Modern Spain Durango Building 2.302<br />
<br />
Chair and organizer: María Paz Moreno, University of Cincinnati<br />
<br />
María Paz Moreno, University of Cincinnati.<br />
<br />
“Los sabores de la vida retirada. Recetarios de conventos y monasterios <br />
<br />
españoles”.<br />
<br />
Rebecca Ingram, University of San Diego.<br />
<br />
“Mass-Market Cookbooks and a Spanish Bluestocking’s ‘Double Writing.’”<br />
<br />
Lara Anderson, University of Melbourne.<br />
<br />
“Nineteenth-Century Spanish Cooking Books: Combining Foreign and <br />
<br />
Indigenous Cuisines.”<br />
<br />
<br />
<br />
<br />
<br />
Panel 8. American Ethnic Food Durango Building 2.304<br />
<br />
Chair:<br />
<br />
Nicole M. Stamant, Agnes Scott College<br />
<br />
“Negotiating Aisles of Race, Gender, and Family through Food in Stealing <br />
<br />
Buddha’s Dinner.”<br />
<br />
Liang Ying, Beijing Foreign Studies University<br />
<br />
“Sex, Food, and Ethnicity in Mei Ng’s Eating Chinese Food Naked.”<br />
<br />
Anton L. Smith, Loyola Marymount University<br />
<br />
“Eating to Live, Living to Eat: Consuming Passions and the Representation of <br />
<br />
Soul Food in Afro-American Literature.”<br />
<br />
<br />
<br />
<br />
<br />
Friday, February 24<br />
<br />
V Session :: 4:00 pm-5:15 pm<br />
<br />
<br />
<br />
Panel 9. Asian Perspectives Durango Building 2.302<br />
<br />
Chair:<br />
<br />
Ankita Haldar, Jawaharial Nehru University.<br />
<br />
“Savoury Narratives: A Gastronomic Exploration of Gender and Love.”<br />
<br />
Kirsten Komara, Shreiner University<br />
<br />
“Chiles and Cheese: A Culinary Look at the Kingdom of Bhutan.”<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Panel 10. Hispanoamérica en España Durango Building 2.304<br />
<br />
Chair: Malgorzata Olezkiewicz-Peralba, UTSA<br />
<br />
Armando Chávez-Rivera, University of Houston, Victoria<br />
<br />
“Domando a los esclavos: comida y castigos en la literatura cubana del siglo <br />
<br />
XIX”.<br />
<br />
Ana Fernández, Duke University.<br />
<br />
“De asados con cuero, humitas, charque y mazamorras: el ‘menú’ del Chaco en la <br />
<br />
‘mesa’ de El Imparcial”.<br />
<br />
Rebecca Ingram, University of San Diego<br />
<br />
“’El primer mapa gastronómico de España’: The ‘Slight Revolt’ in Ramón Gómez <br />
<br />
de la Serna’s Gastronomical Humor.”<br />
<br />
<br />
<br />
<br />
<br />
Friday, February 24<br />
<br />
VI Session :: 5:15 pm-6:00 pm<br />
<br />
<br />
<br />
Dining and Art: a Video Durango Building 2.302<br />
<br />
Chair: Santiago Daydi-Tolson, UTSA<br />
<br />
Mohammad Rezaei, Alberta College of Art and Design<br />
<br />
“Taste Classifies the Classifier”<br />
<br />
“Food and Art”, a video<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Poetry Reading<br />
<br />
6:00-8:00 pm<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Saturday, February 25<br />
<br />
VII Session :: 8:30 am-9:45 am<br />
<br />
<br />
<br />
Panel 11. The Irish at Table and Other Eating Ways Buena Vista Building 1.312<br />
<br />
Chair: Ninfa B. Kohler, UTSA<br />
<br />
Tricia Cusack, University of Birmingham<br />
<br />
“’Will the Little Puddings Be Split?’ Images of the Irish at Table in the Long <br />
<br />
Nineteenth Century.”<br />
<br />
Laura C. Pfeffer Waugh, Arizona State University<br />
<br />
“’Crushing in the Winepress Grapes’: Leopold Bloom’s Artistic Revision of <br />
<br />
History in James Joyce’s Ulysses.”<br />
<br />
Merrianne Timko, Diversified Research Associates<br />
<br />
“Exploring Lawrence Durrell’s Alexandria Quartet from a Culinary Perspective.”<br />
<br />
<br />
<br />
<br />
<br />
Panel 12. Women and Food Buena Vista Building 1.318<br />
<br />
Chair: Nancy Membrez, UTSA<br />
<br />
Juli McLoone, UTSA<br />
<br />
“Celebrating a Woman’s Place in America’s Bicentennial.”<br />
<br />
Marjanne Oosting, University of Amsterdam<br />
<br />
“Food in Esther Kreitman’s Der Sheydim-tants.”<br />
<br />
Judy E. Perkin, University of North Florida<br />
<br />
“Friendship and Baked Goods: Cooking and Eating as Love, Survival and <br />
<br />
Reconciliation.”<br />
<br />
<br />
<br />
<br />
<br />
Saturday, February 25<br />
<br />
VII Session :: 10:00 am-11:30 am<br />
<br />
<br />
<br />
Panel 13. Teaching and Food Buena Vista Building 1.312<br />
<br />
Chair: Gilberta Turner, UTSA<br />
<br />
Marta Montemayor, San Antonio College <br />
<br />
“El sabor de la cultura”.<br />
<br />
Ana María Fox Baker <br />
<br />
“Comida y tradición en México”.<br />
<br />
Raquel Oxford, University of Wisconsin-Milwaukee<br />
<br />
“The Meaning of Food: Teaching Culture and Cultural Identities.”<br />
<br />
Laurel Smith Stvan, The University of Texas at Arlington<br />
<br />
“Take it with a Pinch of Salt: Polysemy in Vernacular Discussion of Salt.”<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Panel 14. Tamales y más Buena Vista Building 1.318<br />
<br />
Chair: MaryEllen García, UTSA<br />
<br />
M. Dustin Knepp, University of Central Arkansas<br />
<br />
“Tamales and Tradition in Latino Children’s Literature.”<br />
<br />
Hilda Velásquez<br />
<br />
“La publicidad y la comida, elementos convergentes en la transmisión cultural: <br />
<br />
una mirada a la publicidad dirigida a hispanos ”.<br />
<br />
Susanne Kimball, UTSA<br />
<br />
“Chile Queen”<br />
<br />
Francisco Marcos-Marín, UTSA<br />
<br />
“San Antonio Gastro-linguistic Landscape.”<br />
<br />
<br />
<br />
<br />
<br />
Saturday, February 25<br />
<br />
VIII Session :: 11:45 am-12:30 pm<br />
<br />
<br />
<br />
Panel 15. Sentimental Gastronomy Buena Vista Building 1.312<br />
<br />
Chair: Santiago Daydi-Tolson, UTSA<br />
<br />
Lilianet Brintrup. Humboldt State University<br />
<br />
“The poetry of Potato.”<br />
<br />
Eliana Rivero, The University of Arizona<br />
<br />
“Food Representation and Santiago’s Bodega: A Gastronomic Journal of Life’s <br />
<br />
Moments.”<br />
<br />
<br />
Buffet Lunch <br />
<br />
1:00 pm<br />
<br />
Double Tree HotelSantiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-80968367888759161722011-12-20T07:46:00.000-08:002011-12-20T07:46:54.744-08:00How to peel an onion<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMs5mGE5M-2ZP5ZtVO5jN5MECy6e37QBY3wf4OAcZS9WWiDu1HS62SrYqQsraCRz-AgRAe_lwpYC8qXpzV4rX_DWFEkXrZjs0qz-tnPRxfxsMNnZOZGDLQrNgWUINorEloxERnr9iSD_bw/s1600/IMG_0477.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMs5mGE5M-2ZP5ZtVO5jN5MECy6e37QBY3wf4OAcZS9WWiDu1HS62SrYqQsraCRz-AgRAe_lwpYC8qXpzV4rX_DWFEkXrZjs0qz-tnPRxfxsMNnZOZGDLQrNgWUINorEloxERnr9iSD_bw/s320/IMG_0477.jpg" width="240" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">In his autobiographical book <i>Peeling the Onion </i>(New York: Harcourt<i>, </i>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,<i> Peeling the Onion </i>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. </span></span></div>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-89960263673628766462010-02-17T11:28:00.000-08:002010-02-17T11:38:20.059-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKjPS2l7jRINIyTKookPXOzen__wvC0lgl6zrh1Zw2tM7wifTBVM1mVeKRVLgrg09uxPd4-FW37_A2Mt6kt9tuhxVe816BEUKcEqto964G9qRuJE45sQNe7oBK5Y83FvlvISNsfYR3m7E/s1600-h/CocinaPractica.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKjPS2l7jRINIyTKookPXOzen__wvC0lgl6zrh1Zw2tM7wifTBVM1mVeKRVLgrg09uxPd4-FW37_A2Mt6kt9tuhxVe816BEUKcEqto964G9qRuJE45sQNe7oBK5Y83FvlvISNsfYR3m7E/s320/CocinaPractica.JPG" width="218" /></a></div>As part of the <br />
<br />
6th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON FOOD REPRESENTATION IN THE HUMANITIES, FILM AND THE ARTS<br />
<br />
at<br />
The University of Texas <br />
at San Antonio<br />
Downtown Campus<br />
<br />
February 25-27, 2010<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The John Peace Library Special Collections' Librarian Juli McLoone has curated the <br />
<br />
<span style="font-size: large;">Book Exhibit</span>:<br />
<span style="font-size: large;">Highlights of the Laure Gruenbeck Mexican Cookbook Collection</span><br />
<br />
at The University of Texas at San Antonio Downtown Campus Library<br />
and <br />
will hold an open <span style="font-size: large;">Cookbook Reading Room</span> <br />
on <br />
Saturday, February 27, from 9:00 am till noon <br />
at<br />
Buena Vista Building 2.314L<br />
<br />
<br />
For more information on the John Peace Library Special Collections see: <a href="http://lib.utsa.edu/Archives">http://lib.utsa.edu/Archives</a><br />
<br />
<br />
<span style="font-size: x-small;">Pictured: Valdes, Ramona. <em>Cocina práctica: pastelería, repostería, salchichonería, helados</em>. 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.</span>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-60844291880091831472010-02-16T11:35:00.000-08:002010-02-16T11:35:43.475-08:00Jonathan Safran Foer, Eating Animals. A book review by Steven G. Kellman<em></em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfgxGsJbAqW4yq59hLNHbN6N5mv2IixOKZHMKLjKCUDdENeafc4es4_5OrlG1x1b1ljJXst9SWJ0p7GZLhcsLzzrotE9CdLiWGcMvBpNIrOQyTEEznvi9aT6qVMGZp01A6kOnE4dS-pbG/s1600-h/cover00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfgxGsJbAqW4yq59hLNHbN6N5mv2IixOKZHMKLjKCUDdENeafc4es4_5OrlG1x1b1ljJXst9SWJ0p7GZLhcsLzzrotE9CdLiWGcMvBpNIrOQyTEEznvi9aT6qVMGZp01A6kOnE4dS-pbG/s320/cover00.jpg" /></a></div> <br />
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.<br />
<br />
<br />
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."<br />
<br />
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.<br />
<br />
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.<br />
<br />
From: Bookforum Dec/Jan 2010Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-73154558106082587902010-02-14T19:49:00.000-08:002010-02-14T19:51:22.786-08:00Food Conference Keynote Speaker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-4WkDHWAREA-GR3VFM9RNx_yME7kzN6bMRsBDJyx-_US0a7Uqd82PM0nLo3DX5cFpryI-NXklfhtSyyE1G-LheSMhAg1Q0uoFxHlc8Z48_Moc6SQFfZQ0n1qMHB9if07Goz6KHk3i_4Z/s1600-h/Kelmann.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-4WkDHWAREA-GR3VFM9RNx_yME7kzN6bMRsBDJyx-_US0a7Uqd82PM0nLo3DX5cFpryI-NXklfhtSyyE1G-LheSMhAg1Q0uoFxHlc8Z48_Moc6SQFfZQ0n1qMHB9if07Goz6KHk3i_4Z/s200/Kelmann.JPG" width="156" /></a></div><div style="text-align: right;">Department of Modern Languages and Literatures</div><div style="text-align: right;">Department of History</div><div style="text-align: right;">College of Liberal and Fine Arts</div><div style="text-align: right;">The University of Texas at San Antonio</div><br />
<div style="text-align: right;">announce the </div><br />
<div style="text-align: right;">6th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON </div><div style="text-align: right;">FOOD REPRESENTATION IN THE HUMANITIES, FILM AND THE ARTS</div><br />
<span style="font-size: large;">Keynote Speaker</span><br />
<span style="font-size: large;">Professor </span><span style="font-size: x-large;">Steven G. Kellman</span><br />
<span style="font-size: large;">"The Only Fit Food for a Man is Half a Lemon": Kafka's Plea and Other Culinary Aberrations</span><br />
<br />
<div style="text-align: right;">Friday, February 26</div><div style="text-align: right;">6:30 pm Aula Canaria</div><div style="text-align: right;">University of Texas at San Antonio </div><div style="text-align: right;">Downtown Campus</div><div style="text-align: right;"><br />
</div><div style="text-align: right;"><span style="font-size: x-small;">With the support of an HEB grant</span></div><div style="text-align: right;"><br />
<br />
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.<br />
<br />
<br />
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. <br />
<br />
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.<br />
<br />
<br />
</div>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-46313242946888096392010-02-09T10:59:00.000-08:002010-02-09T17:13:35.065-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj424xJJv4vHZNqZRCa2UyRHp6IS8WWnPOCshyrTnXKSFTWObg3YuJiQnafuLzUs2qv1t2yvgIL4YvCn5cAU9SLWLJik2_svGjRcrArC_2IhGKQ2ZuxTJIAFx4lQtwvO2VI_W6Dr9HquUDq/s1600-h/SAMA+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 398px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436320438086569810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj424xJJv4vHZNqZRCa2UyRHp6IS8WWnPOCshyrTnXKSFTWObg3YuJiQnafuLzUs2qv1t2yvgIL4YvCn5cAU9SLWLJik2_svGjRcrArC_2IhGKQ2ZuxTJIAFx4lQtwvO2VI_W6Dr9HquUDq/s400/SAMA+(2).JPG" /></a> This exhibit at the San Antonio Museum of Art is an excellent example of what art can do with foood as its subject.<br /><br /><br /><br /><br /><br /><br /><br /><div></div>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-42087978981168167652010-01-14T14:23:00.000-08:002010-01-14T14:51:37.043-08:00Revised Final Conference Program6th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON<br />FOOD REPRESENTATION IN LITERATURE, FILM AND THE OTHER ARTS<br />February 25-27, 2010<br />PROGRAM<br />Department of Modern Languages and Literatures<br />College of Fine and Liberal Arts<br />The University of Texas at San Antonio<br />With the Support of the<br />Department of History<br />College of Fine and Liberal Arts<br />and<br />HEB<br /><br />Thursday, February 25<br />5:00 pm-8:00 pm ::: Registration<br /><br />6:30 pm. Aula Canaria :::<br /><br />Marita Nummikoski, Chair, Dept. of Modern Languages & Literatures<br />Opening Remarks<br />Dean Dan Gelo, College of Liberal and Fine Arts<br />Welcome<br />Professor Christopher Wickham.<br />An Introduction to Talking about Food<br /><br /><br />7:00 pm. Aula Canaria :::<br /><br />Steenson, Keeley -- The University of Texas at Austin<br />Two Short Films<br />Patrick Santé – Chef<br />Dinning as art - "The three stars"<br /><br />8:00 pm. Reception (Cash Bar)<br /><br />Friday, February 26th, 2010<br />I Session 8:30 am - 9:45 am<br /><br />Panel 1. Food and Nation<br />Tebben, Maryann -- Bard College at Simon's Rock<br />The Concentrated Essence of Culture: Sauces as Metaphor in French Literature<br />Moran, Theresa -- Ohio University<br />Bayard Taylor, "The Great American Traveler," Afield with the Cup and the Pipe<br />Scholl, Jan -- Penn State University<br />Film Comedy Educated the Public about Food, 1911-1931<br /><br />Panel 2. Film I<br />Matz, María R -- University of Massachusetts Lowell<br />El papel de la comida en la filmografía almodovariana<br />Chien-Cheng, Wu (James) -- Durham University of UK<br />Nostalgic Foodscape of Modern Taipei<br />Lirot, Julie -- Dartmouth College<br />Food as Cultural Identity in Exile<br /><br />Panel 3. Food Pleasures I<br />Bobroff, Maria --<br />Gluttonous Pleasures: Arlequin, Sentimentality and Eighteenth-Century French Theater<br />Rich, Lauren G. -- University of Notre Dame<br />Conspicuous Consumption: Food & Dining in Eighteenth-Century Fantastic Literature<br /><br /><br />Friday, February 26th, 2010<br />II Session 10:00 am - 11:15 am<br /><br />Panel 4. Film II<br />Israel, Deborah --<br />Whisk, Whisk! Chop, Chop!: The Kinesthetics of Cooking in Nor Ephron's Julie and Julia<br />Kumar, Nirmal -- Sri Vankateswara College<br />Food and Construction of motherhood in Hindi Films<br />Rundell, Richard -- New Mexico State University<br />Through His Stomach, North and South: Babette's Feast (1987), Like Water for Chocolate (1992), and Mostly Martha (2002)<br />Chalaire, Mary Anne -- University of Texas Pan American<br />The Americanization of Mostly Martha<br /><br />Panel 5. Imagining Nations<br />Guy, Kolleen M. -- The University of Texas at San Antonio<br />History, the Culinary Turn, and Cultures of Abundance<br />Goldstein, Lauren --<br />Currying F(l)avour: Cultural Hybridization, India, and the British Empire<br />Timko, Merrianne -- Independent Researcher<br />Flaubert, Dumas, and Frith in the Land of the Pharaohs … In "The Land of Pilau"<br /><br />Panel 6. Pedagogical Foods<br />Crosetto, Alice -- The University of Toledo<br />The Use of Food in Children's Literature: An Exploration<br />Oxford, Raquel -- University of Wisconsin - Milwaukee<br />Joaquín Sorolla: Food Representation in Celebrations and Work<br />González, Ana María – Texas Lutheran University<br />Naranja dulce, limón partido: el dulce, el chile y la manteca de la lírica tradicional latinoamericana<br /><br />Friday, February 26th, 2010<br />III Session 11:30 am-12:45 pm<br /><br />Panel 7. Comfort Food in Eco-Tourism<br />Cohen Miller, Anna --- Palo Alto College<br />Discussant: Discussion and Food Tasting of Indigenous South American Comfort Foods as Represented in Student Projects.<br /><br />Panel 8. Literary Food<br />Bueno, Lourdes -- Austin College<br />Comida y comensales: “Delicias gastronómicas” en los clásicos españoles<br />Alpañés Pastor, María Amparo -- Washington and Jefferson College<br />Memoria, estatus e ingenio: el papel de la comida en Hoy caviar, mañana sardinas de Carmen y Gervasio Posadas<br />Agnew, Jennifer -- Harris-Stowe State University<br />Preparing 'Good Things to Eat': Creating Identity of Autonomy in Early African-American Food Writing<br /><br />Panel 9. Fat Food<br />Garner, Kirsten E – UTSA<br />Nutritional Science<br />Candau, Antonio -- Case Western Reserve University<br />"No me come nada": A New -- Fat Free -- Spanish Author<br />Julier, Alice P -- Chatham University<br />Fat and Fighting Words: Obesity Discourses, Sustainability, and the Rhetoric of Resistance<br /><br /><br />Lunch Break<br /><br /><br />Friday, February 26th, 2010<br />IV Session 2:00 pm-3:15 pm<br /><br />Panel 10. People’s Identity<br />Wallach, Jennifer Jensen --<br />Taking Back the Chicken Shack: African-American Challenges to White Food Stereotypes during the Civil Rights Era<br />Laemmerhirt, Iris-Aya -- University of Heilderberg and TU Dormund University<br />The Raw and the Cooked: National Identities, Othering and Resistance in Linda Furiya's Bento Box in the Hearland and Ruth Ozeki's My Year of Meat<br />Caddell, Preston --<br />A study of Kimchi and its Cultural and Economical Effects in South Korean Society<br /><br />Panel 11 Food Pleasures II<br />Gimbernat González, Ester -- University of Northern Colorado<br />Sazón inesperada en poemas en prosa de escritoras argentinas<br />Morris, Matt --<br />After the Party: Artistic Hindsight as Crowns Were Passed at the Fench Revolution and the Localvore Revolution<br />Van Zwoll, Lisa -- United Staes Air Force Academy<br />Madame at the Butter Churn: the Marquise de La Tour du Pin Cooks up Identity on the Farm<br /><br />Panel 12. Literatura Cubana<br />Cornide, Ana -- Earlham College<br />Préstamos culturales y venenos: la nutrición del vacío en la cuentística de Virgilio Piñera<br />Vico Corvalán, Graciela N. -- Webster University<br />Cuerpo, carne, hambre, locura y autodestrucción en la obra de Virgilio Piñera<br />Torres Caballero, Benjamín -- Western Michigan University<br />La función de la comida en la literatura cubana contemporánea<br /><br />Friday, February 26th, 2010<br />V Session 3:30 pm-4:45 pm<br /><br />Panel 13. The Aesthetics and Politics of Scarcity<br />del Aguila, Rocío -- The University of Texas at Austin<br />The Real Eclectic Kitchen: Impoverished Indians and Wealthy Criollos Seated at the Same Table<br />Navarro, José Enrique -- The University of Texas at Austin<br />Hell's Kitchen: Images of Immigrant Labor in Parisian Restaurants in George Orwell and Santiago Gamboa<br />Tamayo, Cristine -- The University of Texas at Austin<br />The Liminal Kitchen: Textual Representations of Wartime Scarcity and the Male Provider in Civil War Spain<br /><br />Panel 14. Food for the Soul<br />Chansky, Dorothy -- Texas Tech University<br />No Picnic: Food and Dystopia in the Plays of William Inge<br />McLeod, Stephen G. -- Jackson State University<br />Food for the Soul: The Power of Allusion in Chuck Sullivan's "Grace after Meals: Thanksgiving 1958"<br />O'Connor, Amber -- The University of Texas at Austin<br />Contemporary Religious Conversion in Quintana Roo: Changes in Religion, Communalism, Economy and Nutrition in a Maya Village<br /><br />Panel 15. Pot-Pourri<br />Heise, Henriette --<br />Food and the Disgust of Existence: Sartre's narrative Nourritures<br />Duhaime, Douglas -- University of Wisconsin - Milwaukee<br />Mushrooms and the Margins of Agency: The Limitations of Cage's Chance Operations<br />Nieto, Nicole K. --<br />St Joseph's Day Altars: Collective Identity and Narrative in Post-Katrina New Orleans<br /><br /><br />Friday, February 26th, 2010<br /><br /><br />6:30 pm Aula Canaria<br /><br />Steven G. Kellman<br />"The Only Fit Food for a Man is Half a Lemon":<br />Kafka's Plea and Other Culinary Aberrations<br /><br /><br /><br />Saturday, February 27th, 2010<br />VI Session 8:30 am-9:45 am<br /><br />Panel 16. Food and Leisure<br />Russek, Audrey -- The University of Texas at Austin<br />What's for Dinner?: The Absence of Food in American Restaurant Promotional Literature, 1920-1960<br />Janosik, Jeffrey -- Univeristy of Wisconsin - Milwaukee<br />More Cumin than Cumin: Imaginary Foodscapes and Representational Otherness in the US Mexican Restaurant<br />Warren, Dinah J. -- Dartmouth College<br />The Pursuit of Authenticity: The Impact of Tourism on Traditional Culinary Practices in Bahia<br /><br />Panel 17. Mythologies<br />Aranda Silva, Alfredo -- University of Wisconsin La Crosse<br />Cosmogonía literaria del Café: De la semilla del cafeto a la mitología de los espacios enmarcados en sus correlatos artísticos<br />Namaste, Nina B --<br />Killing Him Softly: Identity Control in Myrna Santos Febres' 'Marina y su olor'<br />Morán, Elizabeth – Christopher Newport University<br />Feast for the Gods: Eating, Ritual, and Sacrifice in Aztec Art<br /><br />Panel 18. The Labyrinth<br />Martínez-Ortiz, María Teresa -- Kansas State University<br />Violence, Hunger and the Politics of Social Control in Pan's Labyrinth: Analysis of Guillermo del Toro's Symbolic Imagery<br />Kordas, Ann -- Johnson & Wales Univeristy<br />Mother's Milk and Father's Bread: The Power of the Feminine in Pan's Labyrinth<br /><br /><br />Saturday, February 27th, 2010<br />VII Session 10:00 am-11:15 am<br /><br />Panel 19. TV Shows<br />Goetzel, Johanna -- Wesleyan University<br />What is Not Said: The Food Network's Silenced Voices<br />McCullough, Cali --<br />Yum-O! From Julia Child to Rachel Ray: Defining the Success of the Celebrity Chef<br />Fong-Morgan, Bridget M-- Indiana University South Bend<br />We're Mixing Up a Murder: Television Cooking Shows and the Culinary Mystery<br /><br />Panel 20. European Literature<br />Komara, Kirsten -- Schreiner University<br />Culture, Class, and Character: Representations of Food in Charlotte Bronte's Shirley<br />Kimball, Susanne --- UTSA<br />Cullinary Allusions, Decline and Spiritual Refinement in Thomas Mann’s Buddenbrooks<br />Ware, Barbara Blithe --- Keene State College<br />The Creation of a National Culinary Canon: Emilia Pardo Bazán’s Gendered Authority<br /><br />Panel 21. US Latino<br />Fernández, Ana -- Stony Brook University<br />Comida, memoria y creación de identidades en Caramelo de Sandra Cisneros y Monkey Hunting de Cristina García<br />Pignataro, Margarita E. -- Syracuse University<br />Bicultural Nutrition in Cuban-American Literature: Food Representation in Cuisine, Cosmetics and Religion<br />Knepp, M. Dustin -- University at Albany, State University of New York<br />The Role and Representation of Mexican Food in Life and Literature: an Ethnographic Comparison<br />Cárdenas, Norma – Oregon State University<br />Food, Place, Identity, and Memory in Woman Hollering Creek<br /><br />Saturday, February 27th, 2010<br />VIII Session 11:30 am-12:45 pm<br /><br />Panel 22. Hunger and Food<br />Rostankowski, Cynthia -- San Jose State University<br />The Other Mother's Roast Chicken: Authentic Food and Comfort in Neil Gaiman's Coraline<br />Heydl-Cortínez, Cecilia -- Penn State University<br />Hombres de maíz and Women Too: Corn is Food for the Soul from the Popol Vuh to Asturias and Chicana Writers<br />Moreno, María Paz -- University of Cincinnati<br />Eggless Omelets, Fried Sunflowers and Lots of Sardines: Cookbooks from the Spanish Civil War<br /><br />Panel 23 Food in Language and Literature<br />Oxford, Jeffrey -- University of Wisconsin - Milwaukee<br />Food and Food Gathering as Status Symbols in the Valencian Cycle and Beyond<br />Niño, Miguel A. -- Saint Edward's University<br />La comida: un elemento íntegro de la corrupción mexicana en Arráncame la vida<br />Stanford, Lois -- New Mexico State University<br />Como los frijoles del payaso…: Food Dichos in Mexico<br /><br />Panel 24. Male and Food<br />McLean, Alice --<br />From Domestic Cookbooks to Gastronomic Literature: Gender and Genre in Nineteenth-Century Food Writing<br />Vester, Katharina -- American University<br />"Wolves in Chef's Clothing": Recipes for Masculinity in Hemingway, Hammett and Early Men's Cookbooks<br />Kolberg, Stephanie -- The University of Texas at Austin<br />Food in Porn: The Classing of Disgust and Desire in Playboy, Penthouse, and Hustler<br />Rao, Suweta -- University of Illinois Urbana Champain<br />The Men in Kitchen: Bawarchi and Cheeni Kum<br /><br />Saturday, February 27th, 2010<br /><br />Buffet Lunch 1:00 pm<br /><br /><br />Stefani Bardin -- University of Buffalo<br />Food Issues, a Video Project. <span style="font-size:85%;">Continuous showing on Friday and Saturday</span>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com1tag:blogger.com,1999:blog-4384117280606173484.post-54422476657941239972010-01-09T14:20:00.000-08:002010-01-09T14:23:35.640-08:00Food SitesWe have just added to our blog a new link to a site that offers a lot of information on food and a list of links to other sites: <a href="http://www.onthetable.us/">http://www.onthetable.us/</a>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-71694505943171769612009-03-16T09:41:00.000-07:002009-03-16T09:49:44.887-07:00Intellectual NourishmentThe latest issue of <em>Ovations</em>, a publication of the College of Liberal and Fine Arts, The University of Texas at San Antonio has an article, "Intellectual Nourishment", commenting the Conference on Food Representation in Literature, Film and the Other Arts, held every two years at the The University of Texas San Anton io Downtown Campus. You can see the article following the link,<br /><a href="http://colfa.utsa.edu/colfa/Ovations/food.html">http://colfa.utsa.edu/colfa/Ovations/food.html</a> , or read it here:<br /><br />As a boy in Chile, Santiago Daydi-Tolson often passed time on the coast searching for clams in the sandy shore. Or he was inside, enjoying conversation and coffee at the dining table. While these may seem like disparate activities, there is one common denominator: food.<br />The use of food in that childhood memory gives the story more detail and poignancy, Daydi-Tolson says. “What seems everyday and kind of mundane can and does have a lot more meaning.”<br />Daydi-Tolson, a professor of Spanish in the Department of Modern Languages and Literature, has researched and written about the prevalence and meaning of food in art and literature for more than 10 years. The representation of food in the art world is fundamentally the celebration of people and their place in the world, he says. “It just shows how art is involved in so many subtle ways with human nature. It is something that weighs strongly in the way people live, think, feel and react.”<br />To more deeply explore the function of food in art, Daydi-Tolson has organized five food conferences since 2000, composed of people who, like him, believe that it reveals an abundance of information about the way people live.<br />Called the Interdisciplinary and Multicultural Conference on Food Representation in Literature, Film and the Other Arts, the event draws scholars who specialize in food studies and other fields from as far away as the University of Tokyo and as nearby as Texas Lutheran University in Seguin, Texas. The conference expands the study of human thought in references to food in written, spoken and visual communication. They explore the philosophical, psychological, political and religious messages imbedded in each work. Even the field of marketing in popular culture is on the menu: think of the apple in Macintosh computer promotions.<br />After the first conference eight years ago, participants requested Daydi-Tolson and his colleagues repeat the gathering every two years. The most recent conference—funded in part through a gift from H-E-B—was in February. The next one is scheduled for 2010.<br />Participants also have created an electronic journal, Convivium Artium, which means “Banquet of the Arts” in Latin, to further explore the subject. In the magazine, participants can electronically publish studies on food and the humanities.<br />Daydi-Tolson says people don’t have to be food connoisseurs or scholars to understand the interest. Even a cursory look shows how artists apply food to convey religious, ideological, cultural, political and economic perspectives.<br />Consider Vincent Van Gogh’s dark depiction of the poor eating a scant meal of potatoes during a time of famine in “The Potato Eaters.” Subtle details in the painting, such as an oil lamp as the sole lighting source, the thin and rough hands of those that are gathered around the table and the use of potatoes as the lone food in the meal, are used to illustrate the depth of the people’s poverty. Leonardo da Vinci’s use of leavened bread in his depiction of the momentous “Last Supper” has been used by researchers to determine whether the historic event took place during Passover.<br />Daydi-Tolson stresses that food is not used by artists as an afterthought; it is a deliberate theme. “It is there for some particular reason,” he says. In essence, he says, food becomes another character in their works.<br />Daydi-Tolson has focused on famous writers. For example, he noted that the classic novel, Don Quixote by Miguel de Cervantes, “talks about food and eating in practically every chapter.” Charles Dickens took a similar tack, particularly in A Christmas Carol. Then there is Ernest Hemingway, who often used food in his writings. He is credited with using big-game hunts in life and literature as a way to establish a masculine identity for both his characters and himself.<br />Have an appetite for more information about Daydi-Tolson’s work? E-mail Santiago.dayditolson@utsa.edu.<br /><br />A Philosophical Buffet<br />As in recipes, opening remarks are required for a conference about the depiction of food in literature and the arts.<br />When Christopher Wickham, associate dean of UTSA’s College of Liberal and Fine Arts, began thinking about the topic, he decided to use equal parts humor and humanity.<br />“Perhaps it was someone calling me sweetie pie or cutie pie; pie is generally held to [mean] ‘nice’ in English: nice as pie is a favored expression,” Wickham told the audience. “Someone might be considered to be the crème de la crème, which is really only the gourmet way of saying cream of the crop,” he said. “People might be full of the milk of human kindness, as Shakespeare had it.”<br />Look at your companion, Wickham advised, as they might have an attractive peach-like complexion or less so—pasty-faced or whey-faced.<br />More mature people might have salt-and-pepper hair, and kindred spirits might be as alike as two peas in a pod with wit as keen as mustard or more salt of the earth, he said.<br />Even people’s emotional states are prone to food analogies, typically fruits and vegetables, he said. People “go bananas from time to time, just as we all know someone who is nutty, nuts or even nutty as a fruit cake.” The proverbial couch potato simply requires a sofa to veg out.<br />The working world has its own food ties, such as a plum job paying big dough or the antithesis: getting paid peanuts when bean counters have their way. At the end of the day, it’s important to bring home the bacon while not working so hard that you have too much on your plate.<br />The human body is rife with edible similes, or as Wickham described them, “the alimentation of anatomy.” A head is sometimes called a noodle, and cauliflower ear might merit a visit to a plastic surgeon.<br />Wickham adopted the cadence of the late comedian George Carlin for the remainder of his food-based philosophical observations:<br />If life gives you lemons, you make lemonade. If you are in the soup, you try not to get in a stew. If you want to make an omelet, you have to break some eggs. It might not be your cup of tea, but that’s the way the cookie crumbles. Sometimes you have to wake up and smell the coffee, but if you don’t bite off more than you can chew, it’s not such a tough nut to crack. As long as you don’t end up hitting the sauce, life is a piece of cake. And don’t let anyone tell you it doesn’t amount to a hill of beans. That’s baloney. We may try not to compare apples and oranges, but sometimes you can’t have your cake and eat it.<br />I’ll stop and let you get to the meat of this conference. Suffice it to say that food is a two-way street, it crosses our tongues in both directions: inbound, we ingest the signified, the food, to stay alive and, outbound, we express the signifier, the words as communication and literature, to make life worth living.<br /><br />WEB EXTRA: Listen to the NPR podcast of “The Splendid Table,” featuring the UTSA food conference, at <a href="http://www.utsa.edu/today/2008/02/SplendidTable2-23-08.mp3" target="_blank">www.utsa.edu/today/2008/02/SplendidTable2-23-08.mp3.</a>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-70940900587798423732009-01-23T13:52:00.000-08:002009-01-23T13:58:40.612-08:00CALL FOR PAPERS6th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON<br /> FOOD REPRESENTATION IN LITERATURE, FILM<br /> AND THE OTHER ARTS<br /><br /> San Antonio, Texas<br /> February 25-27, 2010<br /><br /> Department of Modern Languages and Literatures<br /> College of Liberal and Fine Arts<br /> The University of Texas at San Antonio<br /><br /><br /><span style="font-size:85%;">The objective of this interdisciplinary, multicultural conference is to examine, celebrate, and enjoy the variety of ways in which food has been represented in literature and the other arts throughout time and throughout the planet.</span><br /><br /><br />Two hundred-word summaries of papers on any aspect of the general theme and written in any of the several languages taught at The University of Texas at San Antonio (English, Spanish, French, German, Russian, Italian, Japanese, Chinese and Arabic) will be considered. Proposals for special panels will also be accepted.<br /><br />Proposals for individual papers or sessions should be postmarked or e-mailed (as a Word document attachment) no later than September 25, 2009 and should be addressed to:<br /><br />Professor Santiago Daydí-Tolson<br />Department of Modern Languages & Literatures<br />The University of Texas at San Antonio<br />One UTSA Circle<br />San Antonio, Texas 78249-0644<br />e-mail: <a href="mailto:santiago.dayditolson@utsa.edu">santiago.dayditolson@utsa.edu</a><br /><br /><br />For more detailed and updated information, including previous Conference Programs, and Convivium Artium, the electronic journal on food representation in literature and the arts visit the Conference Web Page: <a href="http://flan.utsa.edu/foodconf">http://flan.utsa.edu/foodconf</a> or http://foodinlitart.blogspot.comSantiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0tag:blogger.com,1999:blog-4384117280606173484.post-3816117779774685702008-08-28T14:14:00.000-07:002008-08-29T12:17:21.272-07:00A cup of tea<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylQtD7tjJ00e2-R7pUxSutbFZY8P7FRojNmUkJQQ12346WnFAYGkMmaK87MlNTPOqS1V4d24NJ-omF74lGzbyQbnEqcnZN-FjEbc8hyphenhyphenu4c0DX8E9RvNTMXdYWcpyY-ZjJbn46X3_vEBzl/s1600-h/DSC00145.JPG"><img id="BLOGGER_PHOTO_ID_5184676122250681170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylQtD7tjJ00e2-R7pUxSutbFZY8P7FRojNmUkJQQ12346WnFAYGkMmaK87MlNTPOqS1V4d24NJ-omF74lGzbyQbnEqcnZN-FjEbc8hyphenhyphenu4c0DX8E9RvNTMXdYWcpyY-ZjJbn46X3_vEBzl/s320/DSC00145.JPG" border="0" /></a> Perched on top of <span style="font-size:85%;">the piles of books, the empty cup of tea --for someone else it might be coffee-- is a reminder of the close relationship between the pleasures of reading and drinking. Books and cups are practical and beatiful objects man has created for his satisfaction. They have the beauty of the thing designed for everiday use, for practical living. They complement each other.</span><br /><br /><br /><div></div>Santiago Daydi-Tolsonhttp://www.blogger.com/profile/16117630074164769232noreply@blogger.com0