Mertz Library Humanities

Historical Food Preservation

February 25, March 25, April 29, May 27, & June 6

9:30 to 11 a.m. | Online

A black and white illustration of people preserving food outdoors beneath a gnarled black treePresented by the New York Botanical Garden’s Humanities Institute and the Huygens Institute for Dutch History and Culture, this monthly seminar series engages with a question that has obsessed humans for millennia—how do we preserve food? Bringing together historians of science, art, and capitalism, these conversations will tackle this issue from a multidisciplinary and transregional perspective.

This series is moderated by Dr. Marieke Hendriksen (Huygens Institute) and Dr. Lucas Mertehikian (NYBG), and coordinated by Ph.D. (c) Edurne De Wilde (Huygens Institute/Leiden University).

This event is free and open to the public.

RSVP

  •  
     
  • Please confirm each of the seminars you would like to attend.
     
    In this panel, Dr. Justin A. Linds and Dr. Carmen Schmechel will examine the entangled histories of fermentation, philosophical thought, and colonialism in the Western world during the early modern period.

    Speakers:
    Justin A. Linds, Princeton University
    Carmen Schmechel, Royal Netherlands Academy of Arts and Sciences, KNAW
     
    Speakers:
    Lisa Haushofer, University of Amsterdam
    Anna Zeide, Virginia Tech
     
    Speakers:
    Lucy J. Harvard, University of Cambridge
    Maroesjka Verhagen, University of Amsterdam
     
    Speakers:
    Thijs Elfrink and Tijmen Moesker,
    Royal Netherlands Academy of Arts and Sciences, KNAW
     
    Speakers:
    Romita Ray, Syracuse University
    Ulbe Bosma, International Institute of Social History, IISG
     

Location Online

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