About

The Amsterdam Symposium on the History of Food is the annual international point of assembly and an exchange of knowledge in the field of the food history in the Netherlands. It intends to stimulate debate and research that bridges the gap between different disciplines. Another aim is to transfer academic research to a wider public and stimulate research using the  collections of the University of Amsterdam. The symposium is therefore targeted at both an academic and a professional audience.

Organizing Committee
IJsbrand van Dijk;  Antonia Mazel; Charlotte Kleyn; Jon Verriet; Ingrid de Zwarte

Advisory Board
Prof. Dr. Ir. Louise O. Fresco; Mrs. Claudia Roden; Prof. Dr. Peter Scholliers; Prof. Dr. Irene E. Zwiep.

 

Partners

Allard Pierson
The Allard Pierson preserves and maintains the academic heritage of the University of Amsterdam. There are over a thousand sub-collections, comprising rare and valuable books, manuscripts, prints, photographs and much, much more. The collections serve educational and research purposes but are also there for the general public.

The Amsterdam Symposium on the History of food is supported by:

Amsterdams Universiteitsfonds, Amsterdam School of Historical Studies (ASH), Hotel de l’Europe, Stichting Gastronomische Bibliotheek, Voeding & Diëtetiek – Hogeschool van Amsterdam, Amsterdam School for Historical Studies – Universiteit van Amsterdam, Rural & Environmental History Group – Wageningen University & Research, Huizinga Instituut, Bibliotheken Eemland, Standaard Uitgeverij, Becht, Carrera Culinair, Fontaine en Vrienden van de Gastronomische Collecties van het Allard Pierson | Collecties van de Universiteit van Amsterdam.