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CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
DTSTAMP:20260611T043655Z
DTSTART;TZID=Europe/London:20120522T183000
DTEND;TZID=Europe/London:20120522T203000
SUMMARY:Changing Tastes: How Foods Tasted in the Early Modern Period and How They Taste Now
UID:20260615T235750Z-iCalPlugin-Grails@philevents-web-bd7db559-gt5qm
TZID:Europe/London
LOCATION:London\, United Kingdom\, WC1
DESCRIPTION:<p>Abstract:</p>\n<p>In dietetic and natural philosophical frameworks of the period from Antiquity to the seventeenth century\, the subjective experiences of taste\, and indeed the experiences of digestion\, testified to the make-up of the world's edible portions.&nbsp\; That is\, such subjective experiences might be both philosophically and practically reliable.&nbsp\; How did that framework help early modern eaters make sense of their bodies and that portion of the world that constituted their aliment?&nbsp\; How did that sense-making capacity change over time\, as new medical and scientific frameworks emerged from the eighteenth century and\, finally\, became scientifically dominant in the nineteenth and twentieth centuries?&nbsp\; What happened to the subjective experiences of taste when they no longer indexed how the world really is?&nbsp\; How has the vocabulary used to describe taste changed? &nbsp\;And how do we now know about the edible world?</p>\n<p>To register email&nbsp\;peter.niven@sas.ac.uk</a></p>
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