Anatomy Theatre & Museum, Strand Campus, King's College, London
This event is a celebration of preserves, exploring them from a variety of perspectives, and featuring talks on the history, politics and science of jams, jellies and marmalades, as well as some opportunities to taste them. Hosted by Dr Ruth Adams from the Department of Culture, Media & Creative Industries at King's College, London, we welcome three guest speakers:
Laura Mason's talk is entitled 'No toast required; quiddony, marmalade and jam in the English kitchen, 1600 - 1800'.
Laura is a food historian and cook with a special interest in British food traditions. Her publications include The Taste of Britain, an exploration of many local and regional foods in Britain; Sugar Plums and Sherbet, investigating the history of sugar and sweets in England; and three recipe books, on Roasts, Stews and Pies, and the farmhouse tradition of cookery, all published by the National Trust.
Dr Maggie Andrews will give a talk called 'Jam and Jerusalem: how the Women’s Institute Movement found feminism in jam making and domestic labour'.
Maggie is Association Head of the Institute of Humanities and Creative Arts at the University of Worcester, a cultural historian whose work covers the social and cultural history of nineteenth and twentieth century Britain and the representation of that history within popular culture. A focus of her research has been the relationship between popular culture, domesticity and femininity. She is the author of The Acceptable Face of Feminism, a feminist history of the Women's Institute movement and the co-editor of a collection of essays exploring women's relationship with consumer culture in the twentieth century. Her next book, Domesticating the Airwaves examines broadcasting, domesticity and femininity from the 1920s to the present, and will be published by Cassell in January 2012. She is currently working with the Staffordshire Record Office researching wartime evacuation in Staffordshire.
Dr Daniel Buchan will explore the bio-chemistry of jam and the science of setting points in a presentation entitled 'Jamology'.
Daniel is a senior postdoctoral researcher in bioinformatics at University College London. His research interests include structural biochemistry and the impact of ancient structural evolution on modern organisms. In his spare time he spends far too much time cooking and thinking about cooking.
This event forms part of the Institute of Making's Festival of Materials and Making, further details of which can be found here: http://www.instituteofmaking.org.uk/events/series/the-festival-of-materials-making
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