Food in History, 82nd Anglo-American Conference of Historians, 11-13 July 2013

Ian Miller (University College Dublin), A Dangerous, Revolutionary Force amongst Us’: Conceptualizing Working-Class Tea Drinking in the British Isles, c.1860-1900 

Dark secrets shared: chocolate, coffee and glocalisation 1: Transnational approaches

Chair: Margrit Schulte (Dusseldorf)
Jonathan Morris (University of Hertfordshire), The Espresso Menu: An International History
Margrit Schulte (Beerbühl), Transferring Sweet Secrets: Transnational connections in the European Chocolate Industry
Angelika Epple (Bielefeld), Chocolate and the Invention of Quality
Ruben Quass (Bielefeld), Fair Trade Coffee. “Global” Product – “Glocal” Project – “Local” Goals? 

Food and the British empire in the 18th century

Chair: Christopher Currie (IHR)
Molly Perry (The College of William and Mary, Williamsburg), ‘Flowing Bowls and Bumping Glasses’: Raising Toasts, Declaring Loyalty, and Protesting in the British Empire

 Dark secrets shared 2: chocolate, coffee and glocalisation: Comparative approaches

Chair: Jonathan Morris (University of Hertfordshire)
Tatsuya Mitsuda (Keio University, Tokyo), The hybridization of tastes: chocolate in Japan, c.1900-1970
Yavuz Köse (University of Hamburg), Chocolate and Coffee in the Late Ottoman Empire and Turkish Republic
Merry White (Boston University), Coffee Japanese Style