Shared Taste Events
25-29 Sept 2017: Summer School: Asian Food: History, Anthropology, Sociology, hosted by IIAS, LeidenAsiaCentre and Shared Taste

28 Nov 2016: Symposium: Global Food History, joint collaboration of Leiden and Warwick. Venue: Leiden University

29 Nov 2016: Symposium: Chinese export paintings: studies and interpretations. At Volkenkunde Leiden, with support of Hulsewe-Wazniewski Foundation

29 Aug- 4 Sept 2016: IEHCA summer university in Tours, France, participating in the 2016 Summer University on Food and Drink Studies

FULLY BOOKED 22 April 2016: Lecture Françoise Sabban "The disputed issue of the origin of noodles", Sieboldhuis Leiden

9 November 2015: Asia in Amsterdam Symposium, Rijksmuseum Amsterdam

1 May 2015: Dr. Ines Prodöhl (German Historical Institute, Washington DC), ''High diplomacy and a humble bean', University of Leiden

March 2015: 'ideas lunch', to share and exchange ideas on Asia foodways and food culture, Leiden

13 Feb 2015: ''De vroege wereldreizen van een theekopje''. [In Dutch] At Princessehof Leeuwarden, accompanying the exhibition 'Time for Tea'

12 Dec 2014: Inaugural lecture of 'Kikkoman Chair' professor Anne Gerritsen, Academiegebouw, Leiden University, 16:00 hrs

19 Sep 2014: Launch of website 'Shared Taste' and announcement of 'Shared Taste Lecture Series'. Venue: cafe 'Grote Beer', Rembrandtstraat, Leiden, 17:00 - 18:30 hrs.

The global lives of food and material culture

Shared Taste? The global lives of food and material culture, 1500 to the present

This multi-facetted research project explores the emergence and development of shared tastes as food and material culture were exchanged throughout the world between 1500 and the present. Food, material culture and social life are inextricably connected, in today’s world as much as in the remote past.

From 1500 onwards, those connections gained global dimensions: food and material culture began to be exchanged (more…)

Summer school on Asian Food

To coincide with the opening of the Asian Library at Leiden University in September 2017, the International Institute for Asian Studies (IIAS), the Leiden Asia Centre (LAC), and the Shared Taste Project at Leiden University, are hosting a Summer School devoted to the academic study of Asian Food, for MA/PhD students and early career scholars :


Summer School on Asian Food: History, Anthropology, Sociology

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Leiden, Netherlands, 25-29 September 2017

This unique occasion will provide wide ranging coverage of this growing interdisciplinary field with contributions from international experts with at least one of whom each student will be guaranteed an individual consultation about their own work.

The aim of the Summer School is to highlight the wide range of resources for the academic study of Asian Food, available in Leiden and to present advanced methodological approaches and research techniques, together with the hands-on experience necessary for the analysis of historical documents and artefacts.

More general information, information on application procedures, scholarships, accomodation and more can be found at the dedicated website on the Summer School Asian Food at IIAS :

The international experts who will contribute include: Anne Murcott (SOAS, University of London), Nir Avieli (Ben Gurion University, Israel), Katarzyna Cwiertka (Leiden University), and Anne Gerritsen (Warwick University / Leiden University).

AsiaYear exhibition

soy-sauce-bottlesLast Thursday, January 26, was the opening of the library Asia exhibition ‘A Buddha in the Backyard’, the kickoff to Leiden’s Asia Year 2017 – a joint programme by Leiden University Libraries, several Leiden museums and the city council to celebrate the merging of all of Leiden University’s Asian collections into a new ‘Asian Library’ at the existing UB Main Library at the Witte Singel. (more…)

Symposium Export Paintings

Chinese export paintings: studies and interpretations

29 November 2016. Museum Volkenkunde in Leiden. A gathering of curators, art dealers, (art) historians, sinologists, anthropologists and a large audience of many other collectors, scholars, and interested listeners.

rosalien

Rosalien v.d. Poel

The topic: Chinese paintings, made for trade, that have languished for so long in Dutch and English collections without anyone paying them any attention.

Rosalien van der Poel, co-organizer of this symposium, welcomed everyone, and told us that a symposium on this topic had never been organised in the Netherlands before. Anne Gerritsen and Kitty Zijlmans, both of LUCAS, Leiden University chaired the discussions throughout the day. (more…)

Viewing Chinese trade paintings, Museum Volkenkunde

On Tuesday morning 30 November 2016 researcher Rosalien van der Poel organised a special viewing of the collection of Chinese export paintings in the depot of Museum Volkenkunde in Leiden, just hours before her public PhD defense on the topic. We were with a group of 11 international experts, who had all travelled to Leiden to participate in the symposium on Chinese export paintings held at the museum the day before, and to be part of Van der Poel’s reading committee at her defense later in the afternoon. (more…)

Symposium: Global Food History

Foreigners from the Five Nations Enjoying a Banquet

“Foreigners from the Five Nations Enjoying a Banquet”, Utagawa Yoshikazu, 1861

Of all the subjects that global historians study, food is one of the most global. Without food, life is not sustainable, and this is true for humans, animals and plants, now as much as it was in the past. Yet the study of food history is by no means always studied in global context; often, the emphasis is on national or regional perspectives. This symposium focuses on the study of food across cultural, political and dietary boundaries.

At the joint Symposium on Global Food History by Leiden University and the Global History and Culture Center of Warwick University, global food historians and Asian food scholars will discuss how food and the global fit together as subjects of research. Various aspects, methods (more…)

The Buddha’s hand at Chenonceau

chenonceau-2It is a citrus fruit like no other: a thick, shiny skin in shades of green and yellow, with numerous elongated shapes pointing downwards, not unlike fingers with long, pointy nails. From its appearance alone, it is not difficult to imagine why it this citrus fruit is known as Buddha’s Hand Fruit (foshougan 佛手柑).

Foushougan, also known as busshukan in Japanese (Citrus medica var. sarcodactylis, or the fingered citron) is relatively rare in Europe. The photo to the left was taken by Nicholas Tomlan, Botanical Director at Chenonceau, one of the finest French chateaux along the Loire. (more…)

Hulsewe-Wazniewski Stichting visiting professor Winnie Wong, 2016

Hulsewé-Wazniewski Stichting
Visiting Professor
Winnie Won Yin Wong
黃韻然
Assistant Professor of Rhetoric and
History of Art, University of California,
Berkeley

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Shared Taste & IEHCA

The beautiful French city of Tours, located in the Loire Valley in central France, hosts an institute solely dedicated to the study of food. This European Institute for the History and Culture of Food (IEHCA) has an excellent library, hosts cultural events and activities around the protection of food and drink heritage, supports publications in the field, and organises an annual conference on the history of food. Moreover, for the last fourteen years it has hosted a Summer University: a week of intense study dedicated to the cultures and histories of food and drink.

For the first time this year, the Shared Taste project collaborated with the IEHCA Summer University. Anne Gerritsen offered one of the five expert presentations, Alice de Jong was one of the participants, and two students were the beneficiaries of a Shared Taste bursary. This is the first of three Shared Taste blog posts that were inspired by the IEHCA Summer University of 2016.

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(more…)

Why this project?

Why 'Shared Taste'? There is so much to know on Asia, Europe and the role of food between us! We would like to start exploring texts, tastes and textures on this tentalizing subject, not only in the present day cultures, but also in the history of food, foodways and commodities.

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