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Good to Think and Good to Eat: Symbolic Cannibalism and Edible Springtime Rites
NYU Department of Nutrition, Food Studies and Public Health, Steinhardt School
New York, NY
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"Good to Think and Good to Eat: Symbolic Cannibalism and Edible Springtime Rites"
Gary Allen

Wednesday, March 20, 2013

Anthropologists use two categories for cannibals: "exocannibal" (folks who only eat people from outside their group) and "endocannibal" (folks who only eat people from inside their group). The former tend to be warriors, who are likely to eat the hearts of their enemies. The latter might consume their grandmother's ashes to keep her essence in the family. However, there is a third category, "symbolic cannibals," which makes for a more interesting discussion. Since we are so close to the vernal equinox, this talk will address some tasty spring rituals - notions of spring that have less to do with bunny rabbits and flowers than with Le Sacre du Printemps.

Among the refreshments will be Minni de Virgini (St. Agatha's Breasts), ladyfingers, and other treats that evoke the human body.

Gary Allen teaches food writing (and occasional food and culture courses) at the State University of New York's Empire State College. He is the author, editor, illustrator of, or contributor to more than thirty books, most of which have something to do with food. His latest books, Herbs: A Global History (2011) and Sausage: A Global History (in press), are part of the Edible Series published by Reaktion Books.

On cannibalism, he has edited, along with Ken Albala, the anthology Human Cuisine, while his latest Kindle book [at left] is How to Serve Man: On Cannibalism, Sex, Sacrifice & the Nature of Eating. For the past dozen years he has published a free newsletter about electronic sources of information of interest to food writers. To subscribe, or read more of his work, visit his website, http://onthetable.us or blog http://justserved.onthetable.us.

NYU Department of Nutrition, Food Studies and Public Health
Steinhardt School
35 W. 4th St, 10th Floor
New York, NY 10012
Time: 6:30 pm Check in and reception | 7:00 pm Lecture
Fee: $25 CHNY members | $22 CHNY Senior & Student Members | $40 Non-Members and Guests

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For further information about CHNY, see http://culinaryhistoriansny.org/events.html
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NYU Department of Nutrition, Food Studies and Public Health, Steinhardt School (View)
35 West 4th St, 10th Floor
New York, NY 10012
United States



Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: No


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