HISTORY


Food Lab was founded in 2009 by a group of historians from Parma University (Italy) who wished to share research interests and experience in an international context.
The main objective was to create an opportunity for debate on Food History in a historiographical perspective based on the dynamics of production and trade.
Food Lab thus focuses on Food Economic History , and within this field, the typical nature of foods, processing techniques, the construction of territorial reputation and the forms of communication of "typicality".
The first Food Lab initiative was the International Congress La tipicità nella storia. Tradizione, innovazione e territorio (Parma-Langhirano 9-11 September 2010), which was attended by numerous world-level researchers and experts. Proceedings appeared in the volume Typicality in History. Tradition, Innovation, and Terroir / La typicité dans l’histoire. Tradition, innovation et terroir, published by Peter Lang  (Belgium) in the series L’Europe alimentaire.
Food Lab members take part in international historiographical debate through participation in academic conferences on Food History and  Food Studies.
Food Lab held the international workshop Prodotti, territorio e tipicità: la valorizzazione economica dei beni immaterialiProduits, terroir et typicité: la valorisation économique des biens immatériels (Parma, 12 May 2014). The aim was to consolidate international relations and to improve  the internationalization of its activities.
FHnet - RePAl (Food Heritage Network - Reseaux Patrimoine Alimentaire - Net Alimentary Patrimony) was set up at this workshop. FH-net is a collaboration network, open to individual and institutional members, founded by: University “François Rabelais” of Tours (LÉA – L’équipe alimentation; IEHCA – Institut européen d’histoire et des cultures de l’alimentation); University “Michel de Montaigne” - Bordeaux 3 (CEMMC – Centre d’études des mondes modernes et contemporains); University of Parma (Food Lab – Laboratorio per la storia dell’alimentazione); University of Adelaide (Program Food Studies). FHnet has close contact with the UNESCO Chair “ Sauvegarde et valorisation des patrimoines culturels alimentaires ” at the University “François Rabelais” of Tours.

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