Programme – University of Copenhagen

Food and life-span > Programme

Programme

Monday 28 September

Venue: University of Copenhagen, Njalsgade 126, Building 22 room 22.0.11

  • 09.30: Registration opens
  • 10.30: Welcome (Alain Drouard, President for ICREFH)
  • 10.45: Introduction (Tenna Jensen & Caroline Nyvang)
  • 11.00: Dual Keynote: Anne Løkke (Saxo Institute, University of Copenhagen) and Peter J. Atkins (Durham University): Infant feeding and infant mortality in the late nineteenth and early twentieth centuries. Denmark and Britain.
  • 12.30: Lunch
  • 13.15: Session 1: Food and Children I, Chair: Sylvie Vabre
    Karl-Peter Ellerbrock: In the Beginning Was Kindermehl. Henri Nestlé and the Beginnings of the Industrial Production of Infant Food
    Alain Drouard: Children's diets at the turn of the 20th Century: the « puériculture » of Adolphe Pinard
    Barbara A. Revuelta-Eugercios: Surviving the bottle: feeding practices and foundlings health in 20th century Madrid
    Eric Schneider: The influence of infant feeding and nutrition on mortality and health outcomes in infancy and childhood: Evidence from the London Foundling Hospital, 1892-1919
    Anne Katrine Kleberg Hansen: Substituting Mother’s Milk. Infant foods in Denmark, 1865-1980
  • 15.45: Coffee
  • 16.00: Session 2: Food and Children II, Chair: Alain Drouard
    Caroline Nyvang: Cooking with kids. Danish cookbooks for children 1847-1975
    Martin Franc: Socialism and yeast cakes with vanilla cream. School canteens in Czechoslovakia in the 1950s to 1970s
    Derek Oddy: Nutrition and Health of Schoolchildren in Britain, 1902-1980
  • 17.30: ICREFH Biennial General Meeting
  • 19:30: Dinner at Restaurant Vita, Store Kongensgade 25, DK-1264 København

Tuesday 29 September

Venue: The Royal Library, Søren Kierkegaards Plads 1, Blixen Salen

  • 9.00-9.45: Keynote: Ulrike Thoms: Food for the elderly, Germany 1850-1950
  • 9.45-10.00: Coffee
  • 10.00: Session 3: Food for the Elderly, Chair: Peter Scholliers
    Karen Klitgaard Povlsen: Recipes for Old Age: Women’s Magazines and Blogs: 1920-2015
    Pernille Friis Jensen: Historical developments of food service for Copenhagen’s elderly 1950-2014
    Tenna Jensen: Food and health in old age. Changing perceptions of food for older people, Denmark 1930-1960.
  • 11.45: Lunch
  • 13.00: Session 4: Food, Aging and Nutritional Science, Chair: Tenna Jensen
    Peter Scholliers: Little Adults: Children’s Diets around 1850.
    Kari Tove Elvbakken: A Norwegian case on the history of nutrition science
    Kaija Rautavirta, Kirsti Parkkinen, Antti Ahlström: From productivity to employee welfare - work site food services and nutrition counselling of working people in the 20th century in Finland
  • 14.30: Excursion to Carlsberg Breweries
  • 19.00: Conference dinner at Restaurant Maven, Nikolaj Plads 10-12, 1067 København

Wednesday 30 September

Venue: University of Copenhagen, Njalsgade 126, Building 22, room 22.0.11

  • 10.00: Session 5: Food and Gender, Chair: Jenny Lee
    Jonatan Leer: What’s Cooking, Boys? The Cooking Boy in Danish Cookbooks for Children Since 1975
    Faustine Regnier: Life-span recommendations for an healthy diet and an ideal body: women's press and home economics in France and in the US (1934-2010)
  • 11:00: Coffee
  • 11.20: Session 6: Food and warfare, Chair: Derek Oddy
    Rachel Duffett: One hundred years of rations: food in the British army, 1914-2014
    John Martin: Better fed and living longer: the impact of the state directed food production and rationing system in Britain in the Second World War. (Skype presentation)
  • 12.30: Lunch
  • 13.30: Session 7: Food Consumption and Life Span, Chair: Caroline Nyvang
    Maja Godina Golija: From Hunger to Obesity: Food and life-span in Slovenia from 1900 to 2000
    Ritva Kylli: Dropping Proteins: The Modernizing Diet of Northern Europe’s Indigenous People
    Sabine Merta: "The art is how to lengthen the human life" (Die Kunst, das menschliche Leben zu verlängern). Diet theories seeking to extend human life span in late 19th and early 20th century Germany.
    Jenny Lee: Improvements in variety and quality of the European diet in the 19th and 20th centuries
  • 15.30: Conclusions