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2020 Edition

Cancellation of the 2020 edition

We are sorry to have to announce that because of the Coronavirus epidemic, the European Institute for the History and Culture of Food has decided to not go through with the eighteenth summer university on Food and Drink Studies that was meant to be held August 23-30, 2020. 

We are the first to be disappointed to have to give up on this event we are so much invested in and very much hope that we will be meeting again next year, in August 2021, in better circumstances.

The academic co-directors
Pierre-Antoine DESSAUX, Professor in history, University of Tours (France)
Bruno LAURIOUX, Professor in history, University of Tours (France)
Sara PENNELL, Senior Lecturer in Early Modern British history, School of Humanities and Social Sciences, University of Greenwich (UK)

18th Summer University dedicated to Food & Drink Studies

Tours, 23rd August to 30th August 2020


Since 2003, the IEHCA’s summer university has served as a key platform for the discussion of new research in Food & Drink Studies. Following a number of themed meetings, the 2020 issue will survey the field more broadly.

What are the major interests and issues currently explored in anthropology, classics, gastronomy, history, literary studies, sociology and other disciplines? Which general trends have emerged over recent years? How can our understanding be further advanced in the future?

Leading specialists from different backgrounds will survey such questions with reference to their current research and graduate students are invited to present their ongoing projects to an international audience in a stimulating and supportive atmosphere. As on previous occasions, academic debates at our attractive venue overlooking Tours city centre will be complemented by informal exchange with other specialists, opportunities for personal study (not least in the rich holdings of the IEHCA library), engagement with regional culinary cultures and field trips to congenial sites in the area.

Academic co-director

Pierre-Antoine DESSAUX, Professor in history, University of Tours (France)
Bruno LAURIOUX, Professor in history, University of Tours (France)
Sara PENNELL, Senior Lecturer in Early Modern British history, School of Humanities and Social Sciences, University of Greenwich (UK)

Teaching staff

Academic guidance will be provided by the following scholars specializing in different areas of food and drink studies :

Emmanuelle CRONIER, Maîtresse de conférences en histoire contemporaine, University Jules Verne of Amiens (France)
Adam CRYMBLE, senior lecturer of digital history, University of Hertfordshire (UK)
Michel DUCLOS, INRAE (French National Institute for Agriculture, Food, and Environment - France)
Gilles TETART, senior lecturer in sociology, University of Tours (France)
Rebecca WELLS, lecturer in Food Policy, City, University of London (UK)

Teaching organization

Duration : around 35 hours (excluding related cultural activities) :
1) five two-hours lecture/seminar classes led by recognized experts on topics relating to method, theory, approach, sources…, including scope for discussion.
2) Student research presentations to our teaching staff and participants. Papers of 15 minutes will be followed by comments and a general discussion.
To maximize the academic benefits, each speaker will be required to submit an initial proposal (of max. 2-3 A4-pages) summarizing their research and interests; if accepted, a longer text of 3-10 pages on any aspect (depending on the stage of the project e.g. an outline, a review of existing scholarship, a summary of empirical findings, methodological reflections, in-depth examination of a specific aspect…) can be submitted by the 15th of August. These papers will be circulated to all participants one month before the Summer University. At some point during the week, each will be commented upon by two peer commentators, in order to enhance debate. Please be prepared to give your talk at any point, in some cases even on the first day. Papers need to be kept to 15 minutes.
3) Individual tutorials for students on request. Two time slots are set aside for this, but the convivial character of the event will also provide opportunities for informal exchange.
4) Two practical sessions will be organized and led by food/drink professionals.

Conditions of registration

We can accommodate 15 to 20 participants.The Summer University is open to postgraduates (Master) and doctoral researchers on any aspect of food / drink studies from Antiquity to the present.
All discussions are conducted in English and no knowledge of other languages is necessary.
Participants wishing to hold their talks in French, German or Italian may do so, but will be expected to provide extended abstracts in English.

Registration fee: €450

The fee covers the following services:
> lectures and seminars, visits and related cultural activities,
> accommodation in single rooms and full board during the Summer University.
Travel expenses to Tours have to be met by the participants themselves.


The IEHCA will again offer several scholarships this year covering all or part of the registration fees (450€).
Selection will be based on overall academic quality/promise of submissions received before the closing date.
Please indicate on the application form whether you would like to be considered for such a bursary.


This summer school program is part of the Thematic Research Network piloted by IEHCA (2019-2022) and supported by :