Generally viewed as the ultimate dietary malefactor in contemporary Western cultures, salt has adopted many meanings and held many functions in a long historical period, both in the West and in lands impacted by Western colonialism. France is no exception in that respect.

As the first section of the Henri Peyre French Institute’s six-semester series on Food and Foodstuffs in the French and Francophone worlds (Food, Power, Exchange and Identity: Food and Foodstuffs in the French and Francophone Worlds), the Fall 2014 Seminar on Salt includes online visual
exhibits and an online forum and culminates in a full-day colloquium on December 5, 2014.

The December 5th Colloquium at The Graduate Center of CUNY seeks to bring together scholars who are currently working on any aspect of SALT in French cuisine, gastronomy, food culture, economics, political and social history, and the arts. Rather than the traditional “conference paper,” we
encourage fifteen-minute presentations of ongoing work, especially those including digital components, although full papers are also welcome as long as they fit the time limit. The seminar’s work is open to any time period, from medieval and early modern to the contemporary world.

For the complete description please click on the following link: CFPSaltColloquium

For more information on the three-year Food seminar, please visit the Henri Peyre French Institute’s website at:
http://www.henripeyrefrenchinstitute.org/events-programs/2014/food-and-foodstuff/index.php