- ABOUT HKIHSSABOUT HKIHSS
- PEOPLE
- NEWS & EVENTSNEWS & EVENTS
- RESEARCHRESEARCH
- FELLOWSHIPS & GRANTSFELLOWSHIPS & GRANTS
- TEACHING
- PUBLICATIONSPUBLICATIONS
DATE: September 5, 2018
TIME: 4:00 pm – 5:30 pm(UTC+08:00)
VENUE:Lecture Hall, G/F, May Hall, The University of Hong Kong
SPEAKER: Professor Melissa L. Caldwell
ABSTRACT: Situated at the crossroads of Europe and Asia, Russia has historically been a key node in the circulation of food cultures between East and West, South and North. Consequently, Russian culinary practices represent an intriguing diversity that encompasses “traditional” and “peasant” foods alongside French confectionary styles, Korean salads and noodle dishes, and Central Asian dumplings and rice dishes. This culinary diversity reflects intentional state-making projects of colonialism in which the nation-state discovered and incorporated territories, peoples, and foods into a homogenous “Russian” culture. In this talk, I examine Russian strategies of culinary colonialism and consider the legacies of intentional state projects to recognize, celebrate, and incorporate cultural diversity as fundamental to a uniquely Russian national culinary heritage.
DATE: September 5, 2018
TIME: 4:00 pm – 5:30 pm(UTC+08:00)
VENUE:Lecture Hall, G/F, May Hall, The University of Hong Kong
SPEAKER: Professor Melissa L. Caldwell
ABSTRACT: Situated at the crossroads of Europe and Asia, Russia has historically been a key node in the circulation of food cultures between East and West, South and North. Consequently, Russian culinary practices represent an intriguing diversity that encompasses “traditional” and “peasant” foods alongside French confectionary styles, Korean salads and noodle dishes, and Central Asian dumplings and rice dishes. This culinary diversity reflects intentional state-making projects of colonialism in which the nation-state discovered and incorporated territories, peoples, and foods into a homogenous “Russian” culture. In this talk, I examine Russian strategies of culinary colonialism and consider the legacies of intentional state projects to recognize, celebrate, and incorporate cultural diversity as fundamental to a uniquely Russian national culinary heritage.
Title:
Culinary Colonialism and the Frontiers of Russian Food Cultures
Speaker:
Date:
September 5, 2018
Time:
4:00 pm – 5:30 pm
Venue:
Lecture Hall, G/F, May Hall, The University of Hong Kong (Map)
Language:
English
Enquiry:
(Tel) (852) 3917-5007
(Email) mmea@hku.hk
This is an event organized by the CRF Project “Making Modernity in East Asia: Technologies of Everyday Life, 19th – 21st Centuries” (RGC CRF HKU C7011-16G).
