Inaugural Conable Conference

Cuisine, Technology & Development

The Inaugural Conable Conference in 2011 examined cuisine, technology and development. As a term, "cuisine" conveys cooking practices and traditions, usually associated with cultures, religions and communities. Cuisine may be identified by a region or place, and it often features locally produced and traded ingredients. Whereas food and drink substances feature prominently in analyses of cuisine heritage, technology has played an equally important role in development of culinary and beverage specialization, experimentation and innovation. Technology resides at the heart of the hearth and home. Many of the food and drink traditions that today span the globe, originated in kitchens, villages and homes, and were the product of familial, gendered and ethnic encounters. As cuisines moved from the home to the restaurant, and onto television and, more recently, the internet, technology has responded to new patterns of foodstuff consumption and foodways production. Just as cuisine may be interpreted partly as a byproduct of culinary skill and refinement, technology has emerged to engage, critique and finesse cuisine. This conference explored new research about how the development of technology affects food and drink cultures and practices, and how cuisine and culture respond to, are challenged by, and are transformed by technological innovation.

The inaugural conference resulted in the publication of:

Local Foods Meet Global Foodways: Tasting History, edited by Benjamin N. Lawrance and Carolyn de la Peña  (New York: Routledge/Taylor Francis, 2012) ISBN: 9780415697750