Description du projet
Un examen plus approfondi de la conservation des aliments au début de l’ère moderne
Au début de la période moderne, les pratiques de conservation des aliments telles que la fermentation, le fumage et le marinage étaient essentielles pour le commerce mondial et la sécurité alimentaire, et ont favorisé la croissance économique et démographique en Europe. Cependant, la compréhension actuelle de la manière dont ces connaissances ont été produites et diffusées reste limitée. L’interaction entre les savoirs pratiques et les savoirs savants est peu documentée, ce qui entrave la compréhension des pratiques historiques. Dans ce contexte, le projet PRESERVARE, financé par le CER, utilisera des méthodes interdisciplinaires, notamment l’extraction numérique, les reconstructions et l’analyse archéologique, pour étudier l’évolution des connaissances pratiques et savantes. Cette approche met en lumière l’histoire de la conservation des aliments et permet de mieux comprendre son impact mondial et les personnes impliquées. Le projet permettra d’élucider les complexités de la conservation des aliments au début de l’ère moderne.
Objectif
In the early modern period, large-scale food conservation practices such as fermenting, smoking, and pickling were crucial for globalizing trade and increasing food security, and thus for economic and demographic growth in Europe’s cultural trading hubs. In addition, recent research indicates that domestic and trade practices like food conservation were key to the development of natural philosophical and chemical knowledge and vice versa. Yet we still know very little about how knowledge on early modern food conservation was produced, adapted, and circulated across these domains. How can we retrieve and understand embodied, practical historical knowledge through the history of early modern food conservation? How did embodied, practical knowledge of food conservation develop in conjunction with formalised, scholarly knowledge? Who were the people who produced and circulated these two types of knowledge and to ensure food supply before the industrial revolution?
PRESERVARE (‘to preserve’) answers these questions through case studies on 1) fermenting, 2) smoking, and 3) brining, curing, and pickling. It employs a theoretical framework rooted in the history of science, and a ground-breaking interdisciplinary approach that combines classical historical source interpretation with digital information extraction, archaeological data analysis, and physical reconstructions of early modern large-scale food conservation practices. Addressing these questions is urgently needed for the development of the history of knowledge, and is possible now because of recent developments in digitisation and information extraction, and theoretical and methodological advances in historical research. The project provides a history of early modern food conservation in the Low Countries in a global context, plus a theoretical and methodological framework for the historical study of dispersed epistemic domains and the retrieval and analysis of embodied, practical historical knowledge.
Champ scientifique
Mots‑clés
Programme(s)
- HORIZON.1.1 - European Research Council (ERC) Main Programme
Régime de financement
HORIZON-ERC - HORIZON ERC GrantsInstitution d’accueil
1011 JV AMSTERDAM
Pays-Bas