Registration is now open for the 4th Amsterdam Symposium on the History of Food, scheduled for 17/18 November 2017.
Theme this year is: Making Sense of Taste. With a keynote lecture by Peter Klosse and paper presentations by scholars from across the globe.
Symposium fee is €60 (reduced fee €40).
To register please follow this link.
The Amsterdam Symposium on the History of Food moves from January to November starting next year. The dates of our next symposium are: 17 & 18 November 2017. Topic: Making Sense of Taste. Anyone interested in presenting a paper should submit a proposal by 5 March 2017.
For more information, please see Call for Papers 2017.
Nederland dineert, an exhibition catalogue edited by Jet Pijzel-Dommisse, has won the 2015 Joop Witteveen Price. The Prize, a plate designed by Joost Swarte, was presented to her by Steph Scholten, Chair of the jury, on 4 November. Jet Pijzel curated the Dutch Dining exhibition at the Haags Gemeentemuseum held from 17 October 2015 till 28 February 2016. Experts on different subjects have contributed to the catalogue: Barend van Benthem, Nicolaas Conijn, Lizet Kruyff, Eva Schimmelpennick-Hartman, Marleen Willebrands and Sanny de Zoete. Nederland dineert, vier eeuwen tafelcultuur is published by Waanders & De Kunst.
The Special Collections of the University of Amsterdam announced John Halvemaan, Chef Proprietor of restaurant Halvemaan in Amsterdam, as the winner of the Johannes van Dam Prize. The prize will be awarded on 4 November 2016 at the start of the Kookboeken7daagse. Halvemaan is the first Dutch winner of the Johannes van Dam Prize, which has been awarded three times before, to Claudia Roden (2012), Harold McGee (2013) and Carlo Petrini (2014).
Monday, 13 June, the Dutch culinary historian and bibliographer Joop Witteveen died in Amsterdam at the age of 88. Joop Witteveen published the Bibliotheca Gastronomica (1998), the bibliography of Dutch and Flemisch Gastronomy. In 2005 he joined his huge reference library of cookbooks and other works on gastronomic history with the library of the foodwriter Johannes van Dam in the Foundation Gastronomic Library Amsterdam. Both collectors decided to bequeathe their collection to the University of Amsterdam. The joined library with more than 60,000 publications on the history of gastronomy is part of the Special Collections of the UvA.