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RIT College of Liberal Arts and College of Applied Science & Technology
Conable Conference in International Studies
Cuisine, Technology & Development
March 24 - 26, 2011


RIT ------ College of Liberal Arts ------ Program in International Studies ------ College of Applied Science and Technology ------ Conable Endowment in International Studies ------ UC Davis: University of California


Thursday, March 24, 2011

RIT Radisson
5:00 - 5:30 pm Registration in Lobby of RIT Radisson
5:30 - 7:00 pm Welcome Reception


Friday, March 25, 2011

Fireside Lounge, Student Alumni Union
8:00 - 9:00 am Registration
10:00 am - 4:00 pm Academic Book Exhibit for Display and Purchase, Hosted by Barnes and Noble.
8:00 - 8:45 am Buffet breakfast (for conference participants)
8:45 - 9:15 am Welcome & Opening Comments from Provost and Deans
Jeremy Haefner, Provost
Jamie Winebrake, College of Liberal Arts and
Fred Walker, College of Applied Science & Technology
9:15 - 9:30 am Coffee break
9:30 - 11:00 am Panel One: Cuisine, Mobility & Community

Chair: Vincent Serravello, RIT, Sociology & Anthropology

Christine Kray
RIT, Sociology & Anthropology
Of Progress and Delicious Regress: Technology and Eating Locally in the 21st Century

Fred Smith
College of William & Mary, Anthropology
Alcoholic Marronage: Slave Drinking and Planter Ambivalence in the British Caribbean

Dan Reichman
Univ. of Rochester, Anthropology
Truth and Traceability: Transparent Commodities and New Legal Subjectivities in Honduras

Commentator: Ann Howard, RIT, Associate Dean, Public Policy/STS

11:00 - 11:15 am Coffee break
11:15 am - 12:45 pm Panel Two: Technology, Taste & Innovation

Chair: Christine Kray, Sociology and Anthropology, RIT

Carolyn de la Peña
Univ. of California, Davis, American Studies
Tomato Men: technology and expertise in the mechanization of California's tomato harvest

Rachel Black
Boston University, Gastronomy
Vino Naturale: Tensions between nature and technology in the glass

Katerina Nussdorfer
University of Vienna, English & American Studies
From Instant Scratch: Recipe Alternations Due to Technological Innovations of Kitchen Appliances and Food Ingredients

Sandra Aguilar-Rodriguez
Moravian College, Department of History
Revolution at the Kitchen: Food Provisioning and Domestic Technology in 1940s and 1950s Mexico

Moderator: Bob Foster, Univ. of Rochester, Anthropology

12:45 - 1:15 pm Lunch (for conference participants)
1:15 - 2:45 pm Keynote Address
Fireside Lounge, Student Alumni Union

Carole Counihan
Millersville University, Sociology & Anthropology
Food Activism, Cuisine, and Technology in Italy's Slow Food Movement

Commentator: Elisabetta D'Amanda, RIT, Modern Language & Cultures

2:45 - 3:00 pm Coffee break
3:00 - 5:00 pm Plenary Session: Envisioning Cuisine Studies

Carole Counihan, Editor-in-Chief, Food & Foodways
Carolyn de la Peña, Director, UC Davis Humanities Institute
Clare Hasler, Executive Dir. Robert Mondavi Institute for Food & Wine Research, UC Davis
Maureen S. Valentine, RIT, Associate Dean, College of Applied Science and Technology

Moderator: Robert Ulin, RIT, Sociology & Anthropology

6:00 - 9:00 pm Dinner - Lento (for conference participants and invited guests)


Saturday, March 26, 2011

Fireside Lounge, Student Alumni Union
8:30 - 9:15 a, Breakfast Buffet (for conference participants)
9:30 - 11:00 am Panel Three: Cuisine and Media

Chair: Chair: Andrea Hickerson, RIT, Communication

Megan J. Elias
Queensborough Community College, CUNY, History
Savoring Science: Corporate Cookbooks and American Cuisine

Benjamin N. Lawrance
RIT, International Studies
Like Blood for Chocolate? Child labor, Commodity Production and the "New" Media in West Africa

Baylen J. Linnekin
Executive Director, Keep Food Legal
Tweets, Streets, & Eats: Social Media & America's Food Truck Revolution

Moderator: Patricia Clark, African-American Studies, SUNY Oswego

11:00 - 11:15 am Coffee break
11:15 am - 12:45 pm Panel Four: Trends in Taste & Technology

Chair: Benjamin N. Lawrance, Conable Chair in International Studies, RIT

Sayantan Biswas
Villanova University, Biology
Efficiency and Deficiency: Technology and its influence on taste, talk and cuisines in the US

Audrey Russek
Carleton College, American Studies
'How to Prevent Dining-Room Halitosis': Deodorizing the 20th-Century American Restaurant

Robert Ulin
RIT, Sociology & Anthropology
Toward an Anthropology of Food and Drink

Moderator: Paul Grebinger, Sociology and Anthropology, RIT

1:00 - 1:45 pm Closing Comments & Boxed Lunch (for conference participants)
2:00 - 5:00 pm Penfield Hydroponic Garden (optional)
6:00 - 11:00 pm 25th Annual Puttin' on the RITz at the Irondequoit Country Club
Black tie dinner; ticket purchase required in advance
Click here for more information