Known, forgotten and lost grains: 4th Symposium of Greek Gastronomy

Country: Greece

City: Karanou

Abstr. due: 20.04.2017

Dates: 29.07.17 — 30.07.17

Organizing comittee e-mail:

Organizers: Historical, Folklore & Archaeological Society of Crete


We invite proposals from academics, independent scholars and professionals in the fields of humanities and social sciences (such as archaeology, ethnoarchaeology, anthropology, sociology, history, cross-cultural studies, education, ethics, women studies, literature, philology and so on), ethnobotanologists, botanologists,  grain growers,  bakers, artisans, brewers, cooks and chefs, artists and activists, journalists and writers, in the form of oral and poster presentations, literary reflections, pieces of art, performances and interactive experiments relating to the theme of the Symposium.

We welcome submissions that report interdisciplinary work!!

Topics may include, but are not limited to, the following:

  • Early human grain consumption
  • History of floury grains
  • Bread, beer and other uses of grains
  • Forgotten and lost grain crops
  • Cultivation, grain processing, bread – making and gender
  • Grain choices and social class
  • Cultural differences in processing and consumption
  • Grains, bread, feast and famine
  • Cereal grains and politics
  • Grain prices: scarcity and abundance
  • Grain trade and market efficiency
  • Grains, bread, city and country connections
  • History of technology, environmental history and grains
  • How grains became a standardized commodity
  • Trends in  grain / bread  consumption through history
  • Leavened and unleavened:  Christian identity and self-definition
  • Grains, farming, eating  and their influence on art and literature

Conference Web-Site: