The Industrialization of Cooking – Lecture in English by Adrienne Harris

The Industrialization of Cooking:
From Post-War Austerity to Gourmet Cooking Online (Blue Apron) and on the Assembly Line

Thursday, 19 October 2017, 8 p.m., Sigmund Freud Museum

Admission free, please register

Facebook event: https://de-de.facebook.com/events/350309852094522/

Adrienne Harris about her presentation: “This talk is stimulated by the recent exhibit ‘How to Live Together’ (at Kunsthalle Wien). Hearing the title I immediately thought of the stunning changes in purchasing and preparing food at home in the postmodern 21st century, perhaps one could say neoliberal world. That thinking took me back to my own early adulthood but even further to the emergence of wonderful accounts of food and dinner parties, a renaissance of sophisticated food cultures one was encouraged to try right at home.

I am going to think about cooking, food production and consumption and with a particular attention to women as purveyors of food writing, and producers of the theatre of food consumption in domestic space. It is more usual now to think about cooking and domestic work from the perspective of social and cultural theory. I want to think with the audience about the impact of the post Second World War austerity on the development of cook books and sophisticated cooking styles.I will also consider the impact of feminism on food culture and the huge alterations and mechanizations of food production in the post 80s, neo liberal state.”

Adrienne Harris, Ph.D., lives and works as a psychoanalyst in private practice in New York City. She is Faculty and Supervisor at the New York University Postdoctoral Program in Psychotherapy and Psychoanalysis, and on the Faculty of the Psychoanalytic Institute of Northern California as a supervising and training analyst. She has written on the topics of countertransference, analytic self care, developmental theory, gender, language process in psychoanalysis, relational theory, and psychoanalysis and film.

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