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Foods thus acquire cultural identities that rescue them from the silence of a purely instrumental use. Religion, art, literature and gastronomy are among the main cultural domains that bring foods to new domains of re-signification. And even though this phenomenon is not new, the cult of certain products and alimentary techniques is increasingly more important in the fields of health, tourism, fashion, ecology and practical philosophy.
Never before have so many different foods promised longevity, salvation or, on the contrary, been accused of being harmful for humankind. In societies in which there is abundance – and despite an inequality in distribution – we now see an increase in the importance attributed to food, which is transformed into an object of cult and a vector of social distinction. At the same time, there is also a growing reflection directed towards new food forms, better suited to the demands of sustainable natural and environmental resources.
LUGAR/LOCATION/LUOGO: Sé Velha (Coimbra, Portugal)
ORGANIZADOR/ORGANIZER/ORGANIZZATORE: Carmen Soares (Faculdade de Letras da Universidade de Coimbra); Maria Helena da Cruz Coelho (Faculdade de Letras da Universidade de Coimbra); Inês de Ornellas e Castro (Faculdade de Ciências Sociais e Humanas - Universidade Nova de Lisboa); Paula Barata Dias (Faculdade de Letras da Universidade de Coimbra); Wanessa Asfora (Faculdade de Letras da Universidade de Coimbra).
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