Food in our lives: food, medicine, science and culture

Thursday 10th September, 13.30-15.15

Venue: LT G

This session explores some of the meanings attached to food. We focus on the links between food and medicine, food and industrial science and food in a geographical setting in the context of culture and commerce.

The idea that we are what we eat goes back to the beginnings of Western and Asian medicine and the session looks at dietetics in the past showing how food has been considered both as preserving the body and as being dangerous and pathological.

Questions about whether our food is natural or artificial are explored, with a discussion about the role of industrial chemical processes in food manufacture in the twentieth century.

Finally, we consider how a ‘food’ like curry migrates and is transformed across cultural boundaries and in what ways it is both a cultural and a manufactured product.

Speakers TBC


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