History of Food & Ways of Reasoning About It | Steven Shapin & Paolo Savoia – GOLA Conference скачать в хорошем качестве

History of Food & Ways of Reasoning About It | Steven Shapin & Paolo Savoia – GOLA Conference

This video features two opening talks from the conference “Food: History, Science and Experience” (4–5 December 2025), inspired by Steven Shapin’s book Eating and Being: A History of Ideas about Our Food and Ourselves. 1. “What Is the History of Food the History Of?” Steven Shapin, Harvard University Shapin offers a wide-ranging reflection on what the history of food can reveal about science, culture and social life. His talk questions how food has been used to think about identity, knowledge and everyday experience. 2. “History and Ways of Reasoning about Food” Paolo Savoia, University of Bologna Savoia examines how different forms of reasoning—scientific, historical, medical and cultural—shape the ways we understand food. The talk highlights shifts in epistemology and the interplay between food practices and knowledge systems. These contributions are part of the PRIN 2022 PNRR research project GOLA – Representation of gastronomic culture, nutrition and food in the Italian media system (1954–1990), which investigates how food has been portrayed in Italy through print media, television and archival sources. The project is coordinated by Nicola Perullo, Rector of the University of Gastronomic Sciences of Pollenzo.