Food “Stuff”: A special tour of Mathers Museum Collections

Date: Thursday, June 3
Time: 12:35-2:00
Location: Mathers Museum (Meet at IMU hotel lobby)
Cost: Free

We will visit the Mathers Museum’s collections storage facility to view several objects related to food, including procurement, processing, storage, transport, and food service items. The objects are from a wide range of cultures and places, and serve as the basis for discussion of similarities and differences in material culture related to food. Discussion of museum objects will include use of local materials, technological achievements, traditional food-related social roles, cultural ideals of object types, and the role of food production expertise in global perspective.

Please register for this tour at the conference registration desk upon arrival.

"The People of the Coffee Highlands of Nicaragua"
An exhibit of photographs at the Mathers Museum of World Cultures documents coffee production in Nicaragua and explores how a cup of coffee travels from the fields to our fingertips. “The People of the Coffee Highlands of Nicaragua,” features images by Nicaraguan photographer Claudia Gordillo.
The display was co-sponsored by the Office of Global Educational Programs, the U.S. Department of State, and IU’s Center for Latin American and Caribbean Studies. Jeffrey Gould, former director of the Center for Latin American and Caribbean Studies and current Rudy Distinguished Professor of History, noted in an exhibit essay that it “aims to present a synthesized vision of the people involved in coffee production in Nicaragua, showing individuals in relation to their communities, environment, and technical equipment.” In doing so, Gould says, the exhibit organizers “hope to convey the complex networks of exchange and interaction that, together, produce the coffee that permeates our daily lives.”
The images provide a panoramic view of coffee production over time and include archival material showing the earliest stages of coffee production, a variety of specialized tools used at different times and locations to treat and process coffee, and the people involved in the picking, sorting, washing, drying, and roasting stages that ultimately realize coffee production.
The Mathers Museum's Exhibit Halls and Museum Store are open Tuesdays through Fridays, from 9 a.m. to 4:30 p.m., and Saturdays and Sundays, from 1 to 4:30 p.m. Admission to the museum is free. Free visitor parking is available by the museum's Indiana Avenue lobby entrance. Metered parking is available at McCalla School parking lot on the corner of Ninth Street and Indiana Avenue. The parking lot also has spaces designated for Indiana University "C" stickers. During the weekends free parking .

IU Art Museum Tour

Date: Thursday, June 3
Time: 12:30 - 02:00
Location: IU Art Museum (Meet at IMU hotel lobby)
Cost: Free

The Indiana University Art Museum docents will wet your appetite with a delectable tour of artworks from all three floors of the museum’s collection that either illustrate food or are related to food preparation. Explore selections of art from the Pacific Islands, India, Meso-America, Africa, Europe, and elsewhere that explore and celebrate one of humankind’s favorite activities and rituals.
Sign up sheet will be available at registration.

Reception – Hosted by IU Department of Anthropology

Date: Thursday, June 3
Time: 7:30pm-8:30pm
Location: Mathers Museum of World Cultures

Join fellow colleagues for a reception hosted by the Indiana University Department of Anthropology and its PhD concentration in Food Studies.  The function will be held at the Mathers Museum of World Cultures, which is just two blocks from the IMU conference center and hotel. The Mathers Museum has collections that consist of over 20,000 objects and photographs representing cultures from each of the world’s inhabited continents.   Enjoy drinks and delicious appetizers while socializing after your first day at the conference.

Reception – Open to all attendees

Date: Friday, June 4
Time: 6:00pm – 7:30pm
Location: Solarium, IMU

The Friday night reception of the Food in Bloom conference will be informal with a cash bar and is open to all attendees of the conference and their guests at no additional cost.  The entertainment will give you a taste of the rich music traditions of this part of the Midwest, which has close ties to northern Appalachia.

Banquet – tickets are required

Date: Friday, June 4
Time: 7:30pm – 9:30 p.m.
Location: Alumni Hall, IMU

The Banquet will immediately follow the reception and will also be held at the adjacent Alumni Hall.  Tickets are required for this event and may be purchased in advance on your registration form for $40 per person.  We strongly encourage you and your guest to join us for a delectable meal, provided by the Indiana Memorial Union.  The meal will be based on local ingredients and recipes, demonstrating the commitment of the University to work within the local food shed, as part of a regional food system.  The Chef in charge, Steve Mangan, is a graduated of the Culinary Institute of America and is a volunteer on the board of directors for Hoosier Hills Food Bank, which distributes food to about 90 agencies in Indiana.

Teaching Cooking without Recipes: A Hands-on Workshop on Culinary Improvisation

Presenters: Jonathan Deutsch, Deanna Pucciarelli
Day: Saturday, June 5, 2010
Time/Location: Farmer's Market Tour 10:30-11:30;
Workshop dinner, Bloomington Cooking School 5:30-8:30 – meet in front of IMU Hotel at 5:15pm
Max Participants: 14
Cost: $35.00 Cost includes workshop, dinner and book.  Please bring your own beverages.  You may purchase soda and water at the IMU Hotel; Beer and Wine may be purchased at locations such as Big Red Liquors, close to the Farmer’s Market
Short Abstract:
Cooking has become an important part of many food studies classes.  But while classroom pedagogy has evolved to encourage analysis, experimentation, and debate to foster inquiry, kitchen sessions are often rooted in recipe replication.  Culinary Improvisation uses interactive exercises--based on the concept of theater games--to build culinary skills and to use food and the senses as tools for inquiry.  In this workshop participants will shop the market and participate in two culinary games relevant to major themes in the social and cultural study of food.    All participants will receive Deutsch and Billingsley's Culinary Improvisation e-book (The Creative Kitchen, 2009; paperback Pearson, 2010).

Exhibit of Rare and Antique Cookbooks at the Lilly Library

Date/Time: on your own
Cost: Free
The core of the Lilly Library's gastronomic holdings comes from the collection of American cookbooks assembled by Mrs. John Talbot Gernon and acquired by the Library in 1979, and the much larger collection of cookbooks published outside the United States, which was brought together jointly by Dr. and Mrs. Gernon.
Stop by to get a first-hand look at rare and antique cookbooks, such as Giovanni Rosselli’s Opera Nova chiamato Epulario [Venice, 1517], which features the earliest illustrated kitchen in a printed book.
Some highlights of this collection include:
George Saintsbury's Notes on a Cellar-Book (London, 1920)
Cyrus Redding's A History and Description of Modern Wines (London, 1833)
Bertall's La Vigne: Voyage autour des Vins de France (Paris, 1877)
Viala and Ravaz' American Vines (Resistant Stock). [The Lilly holds the second edition of this work, a translation from the French published in 1903 in San Francisco.]
George Husman's Grape Culture and Wine-Making in California (San Francisco, 1888)
Hannah Glasse's The Art of Cookery Made Plain and Easy (London, 1758)
The great Brillat-Savarin'sPhysiologie du Goût; [Physiology of Taste] (Paris, 1826)
Mrs. Isabella M. Beeton's Book of Household Management (London, 1859-61, 24 monthly parts).
For more information, please visit http://www.indiana.edu/~liblilly/overview/food.shtml