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SUMMARY:Food and Cultural History - Dr Melissa Calaresu\, University of Ca
 mbridge
DTSTART:20220225T173000Z
DTEND:20220225T183000Z
UID:TALK165367@talks.cam.ac.uk
CONTACT:Janet Gibson
DESCRIPTION:Melissa Calaresu is an early modern cultural historian and the
  Neil McKendrick Lecturer in History at Gonville and Caius College\, Unive
 rsity of Cambridge. She has written on the cultural history of the Grand T
 our\, urban space\, ice cream\, and street-vending in early modern Italy\,
  with a particular focus on Naples. Her books include New Approaches to Na
 ples c.1500–c.1800: The Power of Place (2013) and Food Hawkers: Selling 
 in the Streets from Antiquity to the Present Day (2016).\n\nShe was the co
 -curator of two successful Fitzwilliam Museum exhibitions - Treasured Poss
 essions from the Renaissance to the Enlightenment in 2015 and Feast & Fast
 : The Art of Food in Europe\, 1500-1800 in 2019-20. Melissa has extensive 
 experience of teaching and research expertise in a wide range of neighbour
 ing disciplines from art history to archaeology and anthropology. She is c
 urrently writing a cultural history of the city of Naples through the hous
 ehold accounts of the Welsh artist Thomas Jones (1742-1803).\n\nShe is a F
 ellow of the Royal Historical Society and one of the editors of Global Foo
 d History.\n\nCultural historian\, and the co-curator of the 2019-20 Feast
  & Fast exhibition at the Fitzwilliam Museum\, Melissa Calaresu\, will exp
 lore the making and meaning of food through images and objects from early 
 modern Europe\, 1500-1800. While historians have been able to piece togeth
 er the history of elite dining through a range of sources\, it has been mo
 re difficult to access everyday eaters who have left us with far fewer ‘
 leftovers’ of what and how they ate. Today we associate eating particula
 r foods with the creation of personal identities – for example\, as meat
 -eaters\, as non-dairy eaters\, or as eaters of seasonal food. However\, u
 ncovering the nuances of what eating particular foods and in particular wa
 ys might have meant to people across the social spectrum in this period is
  more challenging. This lecture will show how cultural historians try to u
 ncover these hidden histories of meaning and identity through both the abu
 ndance as well as the absence of early modern historical sources\, remindi
 ng us that we are not always what we eat.
LOCATION:Lady Mitchell Hall\, Sidgwick Avenue
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