Curriculum Vitae - Université de Liège

VIKTORIA VON HOFFMANN
[email protected]
(+32) 4/366.53.64
Research Fellow, Villa I Tatti – The Harvard University Center for Italian
Renaissance Studies
Via di Vincigliata 26
50135 Florence, Italy
EDUCATION
2010 May 7th PH.D. History, University of Liège, Belgium (grade: not applicable, in
accordance with legal dispositions)
PhD thesis: Goûter le monde. Pour une histoire culturelle du goût à l’époque
moderne
Jury: C. Havelange (supervisor, FNRS/ULg), D. Howes (Concordia University,
Montréal), P. Scholliers (Vrije Universiteit Brussel), F. Bierlaire (ULg), A. Delfosse
(ULg)
2006 A.E.S.S. History (Agrégation de l'Enseignement Secondaire Supérieur: Teacher
Training Certificate, Upper secondary education), University of Liège (mention:
with La Plus Grande Distinction)
2005 D.E.A. History (Diplôme d'Études Approfondies: postgraduate certificate),
University of Liège (grade: with La Plus Grande Distinction)
2004 M.A. History, University of Liège (mention: with La Plus Grande Distinction et les
Félicitations du Jury)
EMPLOYMENT
Research Fellow, Villa I Tatti – The Harvard University Center for Italian Renaissance
Studies, 1 July 2016-30 June 2017
Visiting Scholar, University of Cambridge / Postdoctoral Researcher, University of Liège,
1 October 2015-30 June 2016
Postdoctoral Researcher, University of Liège (part-time), 1 Mai 2015-30 September 2015
Lecturer, University of Namur (part-time without tenure), 1 September 2010-31 August
2015
Postdoctoral Researcher, F.R.S.-FNRS (Fund of Scientific Research, Belgium), University
of Liège, 1 October 2010-30 September 2014
Affiliate Assistant Professor, Concordia University (Montreal, Canada), 1 September 201131 December 2011
Research Fellow F.R.S.-FNRS, University of Liège, October 2006-September 2010
AWARDS AND HONORS
Prix des amis de l’Université de Liège, for my book Goûter le monde, 2015.
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Prix annuel de critique historique de la Fondation Halkin-Williot, for my book Goûter le
monde, 2013.
Qualification aux fonctions de Maître de conférences du Conseil National des Universités
(France), 2013. Section 22 - Histoire et civilisations: histoire des mondes modernes.
RESEARCH INTERESTS
Early Modern European History – Sensory History (Taste and Touch) – Food History –
History of the Body –History of Science and Medicine (History of Anatomy) –
Disgust Studies – Aesthetics/The Senses in Art
LANGUAGES
French: native speaker
English: excellent
Dutch: good
German: fair
Italian: fair
RESEARCH STAYS ABROAD
1 September 2015-30 June 2016: Visiting Scholar, University of Cambridge (UK), Faculty
of History. Research grant from the F.R.S-FNRS (Bref séjour en Europe) and the
University of Liège (subside Mission scientifique).
15 February-15 August 2014: Research stay at the Bibliotheca Hertziana/Max Planck
Institut, Rome. Research grant from the F.R.S-FNRS (Bref séjour en Europe) and the
University of Liège (subside Mission scientifique).
1 September 2011-31 December 2011: Affiliate Assistant Professor, Concordia University
(Montreal, Canada), Centre for Sensory Studies, Fall Term 2011. Research grant from
the F.R.S-FNRS (Bref séjour hors d’Europe) and the University of Liège (bourse
Patrimoine de l’ULg).
30 August-6 September 2009: Participation to the Summer University organized by the
European Institute of Food History and Culture (IEHCA) and François Rabelais
University, Tours, “Thinking Food, Feeding Thoughts. Paradigm Shifts, Approaches
and Theories in the Social Sciences,” Tours.
31 August-7 September 2008: Participation to the Summer University organized by the
European Institute of Food History and Culture (IEHCA) and François Rabelais
University, Tours, “Food exchanges in History: People, products and Ideas,” Tours.
1 September 2006-30 June 2007: Auditor of the seminar Pratiques quotidiennes, corps,
individu, société. Recherches en cours, given by Claude Fischler and Georges
Vigarello, Ecole des Hautes Etudes en Sciences Sociales (EHESS), Paris.
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PUBLICATIONS1
Monographs
Goûter le monde. Une histoire culturelle du goût aux temps modernes, Bruxelles, P.I.E.
Peter Lang (“L’Europe alimentaire”), 2013.
From Gluttony to Enlightenment. The World of Taste in Early Modern Europe, Chicago,
University of Illinois Press (“Studies in Sensory History”), in press [November 2016].
Edited volumes
Le Dégoût. Histoire, langage, esthétique et politique d’une émotion plurielle. With
DELVILLE M. and NORRIS A., Liège, Presses de l’Université de Liège (“Cultures
sensibles”), 2015.
Journal articles and book chapters
“The Taste of the Eye and the Sight of the Tongue. The Relations Between Sight and Taste
in Early Modern Europe,” in The Senses and Society (in print, 2016).
“Le Sensible et le Culinaire. Les Prémisses d’une artification au XVIIIe siècle,” in CSERGO
J., DESBUISSONS F. (ed.), L'Oeuvre culinaire. Art de cuisiner et cuisines d'artistes,
18e-21e siècle, Paris, Le Manuscrit (coll. « Gastronomica - Food Library ») (in print
[2016]).
“Le goût : l’esthétique et la cuisine. Invention d’un discours,” in ARON L. (ed.), Le Goût
(special issue), Table ouverte (in print).
“Art of Taste and Aesthetics of Cooking: A History,” in ANKER S., FLACH S. (ed.),
Molecular cuisine: The Politics of Taste, New York, Peter Lang I.A.P. (“Art /
Knowledge / Theory series”) [forthcoming].
“Figures du Dégoût”, (with M. Delville and A. Norris), in DELVILLE M., NORRIS A., VON
HOFFMANN V. (ed.), Le Dégoût. Histoire, Langage, Politique et Esthétique d’une
emotion plurielle. With Liège, Presses de l’Université de Liège (“Cultures
sensibles”), 2015, p. 5-21.
“L’art du goût et l’esthétique de la cuisine au XVIIIe siècle,” in Culture. Le magazine
culturel
de
l'Université
de
Liège,
November
2015.
Online,
http://culture.ulg.ac.be/jcms/c_2315207/fr/lart-du-gout-et-lesthetique-de-la-cuisineau-18e-siecle
“Comparative essay of Emma Spary, Eating the Enlightenment (2012) and Sean Takats,
The Expert Cook (2011),” in Food & History, 11.2, 2014, p. 384-389.
“Les mots du goût. Lieux communs et réécritures,” in VERINE B. (ed.), Dire le non-visuel,
Liège, PULg (“Cultures sensibles”), 2014, p. 131-142.
“Goûts, Dégoûts et savoir-vivre: Histoire d’un silence,” in DELFOSSE A., GLESENER Th.
(eds), Lire, écrire et éduquer à la Renaissance, Bruxelles, Archives et Bibliothèques
de Belgique, 2014, p. 311-326.
“Les langages du goût. Migrations de langages sensoriels pluriels (XVIe-XVIIIe siècles),”
in GELARD M.-L. (ed.), Corps sensibles. Usages et langages des sens, Nancy, Presses
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Most publications mentioned here are available in Open Access on the institutional website of the University
of Liège: http://orbi.ulg.ac.be/simple-search?query=viktoria+von+hoffmann.
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Universitaires de Nancy/Editions Universitaires de Lorraine (“Epistemologies du
corps,” ed. Andrieu B.), 2013, p. 75-89.
“Le dégoût. Histoire, Langage, Esthétique et Ethique d’une émotion plurielle,” with
M. Delville, in Culture. Le magazine culturel de l'Université de Liège, November
2013. Online, http://culture.ulg.ac.be/jcms/prod_1380250/le-degout-histoire-langagepolitique-et-esthetique-dune-emotion-plurielle
“Le goût et le toucher de la ville. La perception sensible de la ville par les sensorialités
basses: l’exemple des Mémoires de Casanova,” in BECK R., KRAMPL U.,
RETAILLAUD-BAJAC E. (eds), Les cinq sens de la ville du Moyen Age à nos jours,
Rennes, PUFR/PUR, 2013, p. 131-138.
“Une histoire du goût,” in Réflexions. Le site de vulgarisation scientifique de l’Université
de Liège. Online, http://reflexions.ulg.ac.be/cms/c_345969/une-histoire-du-gout
“Rise of Taste and Rhetorics of Celebration,” in MCWILLIAMS M. (ed.), Celebrations:
Proceedings of the 2011 Oxford Symposium of Food & Cookery, London, Prospect
Books, 2012, p. 356-363.
“Gluttony in Emblem books,” in SENSORY STUDIES, Concordia University (Montréal),
Picture Gallery, [online]. http://www.sensorystudies.org/picture-gallery/gluttony/
[2011].
“Le Goût et ses Représentations dans le Traité des Sens de Claude-Nicolas Le Cat,” in
Cahier de l'ECHARP, n° 2, 2009, p. 19-29.
“A taste of gastrosophie in 18th century France: an intellectual debate in a cookbook?,” in
Epikur. Journal of Gastrosophie, n° 1, August 2009, [online] http://www.epikurjournal.at/de/ausgabe/detail.asp?id=11&art=Rezension&tit..
“L'art et le goût,” with M. Delville, in Culture. Le magazine culturel de l'Université de
Liège, May 2009. Online, http://culture.ulg.ac.be/jcms/prod_62957/l-art-et-le-gout
“Un mythe liégeois réactualisé. La commémoration de l'assassinat de Sébastien La Ruelle
en 1938,” in Cahiers d'histoire du Temps Présent, n° 19, mars 2008, p. 7-43.
“Les Chiroux et les Grignoux dans l'historiographie de 1830 à 1914: écho des conflits
contemporains?,” in Annuaire d'Histoire Liégeoise, t. 35, n° 59 (2005), Liège, 2007,
p. 147-186.
“La mémoire des Chiroux et des Grignoux. Histoire d'une guerre civile politisée,” in
Tradition wallonne. Fêtes, rites et croyances populaires, n° 22 (2005), 2006, p. 119155.
Book reviews
Review of W. Wall, Recipes for Thought. Knowledge and Taste in the Early Modern
English Kitchen, in Reformation (forthcoming).
Review of F. Ravoire and A. Dietrich (eds), La cuisine et la table dans la France de la fin
du Moyen Âge. Contenus et contenants du XIVe au XVIe siècle, in Le Moyen Âge,
vol. 120.3-4, 2014, p. 748-750.
Review of Karila-Cohen K. and Quellier F. (eds), Le corps du gourmand d'Heraclès à
Alexandre le Bienheureux, in Le Moyen Âge, vol. 119.3-4, 2013, p. 749-750.
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Editorial work
Production Editor of the journal Food & History, published by the IEHCA (Institut
Européen d’Histoire et des Cultures de l’Alimentation), Brepols, September 2014-to
date.
Member, editorial board: collection Cultures sensibles, Presses de l’Université de Liège,
September 2013-to date.
Member, editorial board: Papilles. Culture et Patrimoine gourmand, published by the
Association des bibliothèques gourmandes, July 2013-to date.
CONFERENCES
Organization
Esthesies. Approches plastiques du sensible. With S. Ebert-Schifferer, in collaboration with
the Max Planck Institute for Art History/Bibliotheca Hertziana, Rome, Academia
Belgica, 29 May 2015.
Le Dégoût. Séminaire doctoral interdisciplinaire, University of Liège, 27 February 2015.
With M. Delville, A. Mariani and I. Meuret, in collaboration with the Université
Libre de Bruxelles (ULB).
Disgust: History, Language, Politics, and Aesthetics of a Complex Emotion, University of
Liège, 23-24 May 2013. With M. Delville and A. Norris.
Paysages (Landscapes), organized by the Research group FNRS Cultures sensibles
(sensory cultures), University of Liège, 17 December 2012
Récits du Sensible (Sensory Narratives), organized by the Research group FNRS Cultures
sensibles (sensory cultures), University of Liège, 21 May 2012
Contiguïtés (Contiguities), organized by the Research group FNRS Cultures sensibles
(sensory cultures), University of Lille (France), 10 March 2011
Conference organized for the creation of the Research group FNRS Cultures sensibles
(sensory cultures), University of Liège, 17 December 2010
Conference of David Howes (Concordia University, Montreal), Qu’est-ce que le sixième
sens? (What is the sixth sense?), Les Ecuries du Manège, Liège, 7 May 2010
Vice-President and Secretary of the panel Produire et échanger: histoire économique et
sociale, biens de consommation (Production and exchanges: economical and social
history, consumption goods), Eighth Congrès de l'Association des Cercles
francophones d'Histoire et d'Archéologie de Belgique, Namur 28-31 August 2008.
Participation (invited lectures, conference papers and presentations)
“The Anatomy of Touch. Nature, Knowledge and Technologies of Touch in the
Renaissance,” Cabinet of Natural History, University of Cambridge, 23 May 2016.
“The Sense of Taste in Eighteenth-Century Europe. A Lower and Ambiguous Sense”
(keynote lecture), Flavours of the Eighteenth Century/De Achttiende Eeuw in Geur
en Smaak, Brussels, 10-11 March 2016.
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“The World of Taste in Early Modern Europe. A History of the Lowest Sense”, Leeds
Beckett University, research seminar, School of Cultural Studies And Humanities, 18
November 2015.
“The Education of Taste in Early Modern Europe (sixteenth-eighteenth century)”, Panel
ISCHE Senses and Sense-Making: Intersensorial Perspectives on Education and
Embodied Enculturation, International Standing Conference for the History of
Education (ISCHE) 37 « Culture and Education », University of Istanbul, 24-27 June
2015.
“Introduction” (with S. Ebert-Schifferer and C. Havelange) and “Conclusions” (with S.
Ebert Schifferer) of the international conference Esthesies. Approches plastiques du
sensible, Rome, Academia Belgica, 29 May 2015.
“Les mondes sensibles modernes: Cuisines, Goûts et Sensibilités d’une époque de transition
(XVIIe - XVIIIe siècles)”, University of Mons, 9 March 2015.
“Goûter le monde. Histoire d'une sensorialité basse”, research seminar Nourritures (Food),
Ecole des Hautes Etudes en Sciences Sociales (EHESS), Paris, Collège de France, 9
December 2014.
“Conclusions” of the international conference Voir, toucher, sentir, ouïr, goûter: au cœur
des paysages sensibles médiévaux, organized by the Réseau des Médiévistes Belges
de Langue Française (RMBLF), Université Saint-Louis Bruxelles, 19 May 2014.
“Goûts et dégoûts: Histoire, Art et Nourriture,” with M. Delville, Collège Belgique, Namur,
Palais Provincial, 22 April 2014.
“The Taste of the Eye and the Sight of the Tongue,” paper presented at the international
conference Sapere gaude! Über das Schmecken, organized by the Einstein Forum,
Potsdam, 13 December 2013.
“Histoire culturelle du goût. Vers l'invention d'une gastronomie française,” paper presented
at the international conference La Gastronomia come cultura: Lanusei e l’Ogliastra,
Lanusei (Sardinia), 14 September 2013.
“Introduction” and “Conclusions” of the international conference Disgust. History,
Language, Politics, and Aesthetics of a Complex Emotion, University of Liège, 23-24
May 2013. With M. Delville and A. Norris.
“Le goût, histoire du dernier des sens,” conference organized by the Centre de Gastronomie
historique and the Bibliothèque des Riches Claires, Bruxelles, 5 March 2013.
“Art of Taste and Aesthetics of Cooking: A History”, paper presented at the international
conference Molecular Cuisine: The Politics of Taste, School of Visual Arts, New
York, 19-21 October 2012.
“Le jugement du goût, du gustatif à l’esthétique,” paper presented at the international
conference Le Cuisinier et l’Art, organized by the HiCSA with the support of the
Labex “Création, Arts et Patrimoines” (Pres Hesam), Paris, Institut National
d’Histoire de l’Art (INHA), 2-3 October 2012.
“Introduction” of the international conference Les Récits du sensible, organized by the
research group FNRS Cultures sensibles (sensory cultures), University of Liège,
21 May 2012. With C. Havelange.
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“L’Histoire du goût (16e-19e siècles). De la cuisine à l’esthétique,” paper presented at the
Workshop Feed, Ecole Nationale Supérieure des Arts Visuels (ENSAV), La Cambre,
Bruxelles, 7 March 2012.
“Le XVIIIe siècle culinaire: vers l’art et la science du goût,” paper presented at the
international conference Saveurs d’hier, saveurs d’aujourd’hui, in memory of JeanLouis Flandrin, organized by the Centre de gastronomie historique and the University
of Bruxelles (ULB), Bibliothèque des Riches Claires, Bruxelles, 1st October 2011.
“Les mots pour dire le goût: une construction historique et culturelle ?,” paper presented at
the international conference Dire le non-visuel, Université Paul-Valéry Montpellier,
Montpellier, 5-6 September 2011.
“Rise of Taste and Rhetorics of Celebration,” paper presented at the Oxford Symposium on
Food and Cookery 2011 « Celebrations », St Catherine’s College, Oxford, 8-10 July
2011.
“Le goût et le toucher de la ville. La perception sensible de la ville par les sensorialités
basses (XVIIIe siècle),” paper presented at the international conference The Five
senses of the City from the Middle Ages to the Contemporary Period, University
François-Rabelais, Tours (France), 19-20 May 2011.
“Les sensorialités basses. Etude des périphéries du sensible,” paper presented at the
international conference Contiguïtés. Du visuel au tactile, organized by the Research
group FNRS Cultures sensibles, University of Lille 3, 10 March 2011.
“Le sens du goût à l’époque moderne,” paper presented at the Rencontres de l’Honnête
volupté, Société des amis de Jean-Louis Flandrin, Institut National d’Histoire de l’Art
(INHA), Paris, 4 February 2011.
“Prolégomènes à une histoire culturelle des sensorialités basses. Enjeux et méthodes,”
paper presented at the international conference Sensory Meetings. Senses and Social
Sciences, University of Liège/University of Bruxelles, 27-29 September 2010.
“A History of Taste in the Modern Era,” paper presented at the international conference
Was heißt und wozu dient Gastrosophie ?, organized by the Zentrum für
Gastrosophie and by the University of Salzburg, Salzburg, 23 January 2009.
Participation to the workshop Food Ethics, organized by the Zentrum für Gastrosophie,
Université de Salzburg, 24 january 2009.
“Pour une histoire du goût aux Temps modernes,” paper presented at the conference Boire
et Manger: Pour une histoire de l'alimentation, ECHARP, Dion-le-Mont, 29
November 2008.
“Le goût et l'odorat, une sensorialité commune ?,” paper presented at the conference Les
Parfums de Mariemont, Musée Royal de Mariemont, 4-5 October 2008. Around the
exhibition Parfums de l'Antiquité. La rose et l'encens en Méditerranée, Musée Royal
de Mariemont (7 June-30 November 2008).
“Le goût: objet d'histoire?,” conference organized by the research group Intersections,
University of Liège, 13 December 2007.
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Communication and Public Engagement (selection)
“La viande, questions de vies et de morts ?”, Doc’ Café, Printemps des Sciences
(Université de Liège), Liège, Brasserie Sauvenière, 1 mars 2016. Round-table
conference, with Antoine Clinquart and Marc Vandenheede.
“Conversations. Le statut de la cuisine”, Round-table conference, with C. Champion, N.
Buisson, C. Lessecq, Strasbourg, Librairie Kléber, 18 April 2015.
“L’histoire du Goût. D’un sens animal à l’invention de la gastronomie”, Huy, Université du
Temps Disponible, 12 February 2015.
Participation to the Pecha Kucha event (20 images x 20 seconds), organized by the
University of Liège, 20th November 2014.
“Goûter le monde. Une histoire culturelle du goût à l'époque moderne,” Abbaye de Villersla-Ville, 9 October 2014.
Participation to the Researchers Nights, 26th September 2014.
“Hunger and Food Concerns in History: The Increasing Importance of Taste,” Antwerpen,
City Hall, 18 September 2014.
“Le goût dans l’histoire (16e-18e siècles). Pourquoi l’acte de manger a-t-il longtemps été
dévalorisé ?,” paper presented at the event Manger, tous concernés, organized by the
association Les Sens du Goût and the Maison Européenne des SHS, Lille, 28 May
2013.
TEACHING EXPERIENCE
University of Namur, Lecturer, September 2010-31 August 2015:
2014-2015: Séminaire d’Histoire des Temps Modernes (Early Modern History – research
seminar, 30 hours). Topic of the year: “The Civilizing process”. With I. Parmentier.
2012-2013: Questions d'histoire économique, sociale, culturelle ou religieuse, période
moderne (Early modern questions of economic, social, cultural, or religious history,
30 hours), research seminar. Topic of the year: “The History of the Senses:
Historiography”. With I. Parmentier and F. Delleaux.
2011-2012: Questions d'histoire économique, sociale, culturelle ou religieuse, période
moderne (Early modern questions of economic, social, cultural, or religious history,
30 hours), research seminar. Topic of the year: “The History of the Senses:
Historiography”. With I. Parmentier and F. Delleaux.
2010-2011: Histoire des Temps modernes (Early Modern History, 30 hours), Lecture class
[Substitution of I. Parmentier].
University of Liège: Exercices sur des questions d'histoire moderne (Seminar of early
modern history, 45 hours), research seminar [under the supervision of Franz
Bierlaire].
2008-2009: Level II (Bac 3): “Elaboration d'un projet de recherches sur la sorcellerie”
(elaboration of a research project on the history of witchcraft)
2007-2008: Level I (Bac 2 and 3): “Les manuels de civilité à l'époque moderne” (manner
books in the early modern era)
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Co-author of the website Bibliographie, 2007: http://www.schist.ulg.ac.be/biblio/
Invitations to seminars
Themes and Sources. Remaking the Modern Body, 1543-1939 (class of Emma Spary),
University of Cambridge, 27 January 2016 (Anatomizing the Body).
Anthropologie sensorielle, University of Liège, 20 November 2015 (Histoire des cultures
sensibles. L’exemple du goût).
Symbols, Rituals, and the Body (class of Constance Classen), Concordia University
(Montréal, Canada), 20 October 2011 (The History of Taste).
Culture and Communication (class of Constance Classen), Concordia University
(Montréal), 20 October 2011 (The History of Taste).
Anthropologie sensorielle, University of Liège, 29 March 2011 (Histoire des cultures
sensibles).
The Culture of Touch (class of Constance Classen), Concordia University (Montréal), 20
January 2011 (A History of the Lower Senses).
Research supervision
Direction
Julien Thirion, Le sensorium non-visuel de la sorcière dans les traités de démonologie en
France aux Temps modernes, Master thesis in History, ULg, 2012-2013.
Member of the Jury
Djamal Chetioui, Le rôle du corps dans l’évangélisation des Amérindiens de la NouvelleFrance (1611-1655). D’après les Relations Jésuites, Gabriel Sagard et Marc
Lescarbot, Master thesis in History, ULg, 2014-2015.
François Wautelet, La Mouche. Histoire d’un insecte de la Renaissance aux Lumières,
Master thesis in History, ULg, 2013-2014.
Leïla Dufour, Nicolas Houel. Reflets d’un monde et conceptions d’un homme, Master thesis
in History, ULg, 2013-2014.
Benjamin Reyners, Les feux d’artifice dans les Pays-Bas méridionaux à l’époque moderne
(XVIe-XVIIIe siècle), Master thesis in History, ULg, 2013-2014.
Lorine Snoeck, Transparences du sensible : paysage sonore et formes de l’écoute en
Utopie (XVIe-XVIIIe siècles), Master thesis in History, ULg, 2012-2013.
Katia Oben, L’envie et la jalousie. Evolution des normes émotionnelles XVIe-XVIIIe siècles,
Master thesis in History, ULg, 2012-2013.
Charlotte Thimister, Les cinq sens dans la littérature du savoir-vivre. Pour une histoire
culturelle du sensible à l’époque moderne, Master thesis in History, ULg, 2010-2011.
Coralie Remacle, La représentation de la figure de la sirène aux temps modernes, Master
thesis in History, ULg, 2010-2011.
Participation to the supervision of the PhD thesis of John Issingi Ndaba (Les figures de la
lèpre à Kapolowe: De l’exclusion à la réintégration, 1937-2011), during his CUD
Research stay at the University of Liège (2012; 2013).
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UNIVERSITY SERVICE/ADMINISTRATION
Representative of the scientific staff at the Faculty Council of Philosophy and Literature,
ULg, October 2013-to date.
Representative of the scientific staff at the Department of Historical Sciences Council,
October 2013-to date.
Representative of the scientific staff at the Academic Council of History, September 2009June 2011.
Numerous representations of the Department of History and the Faculty of Philosophy and
Literature in the events organized by the University of Liège, since 2006.
MEMBERSHIPS/ RESEARCH GROUPS
Cultures sensibles (sensory cultures), Research Group FNRS: founding member –
http://web.philo.ulg.ac.be/culturessensibles/
Sensory Studies – Research Directory
http://www.sensorystudies.org/about/
Institut Européen d’Histoire et des
http://www.iehca.eu/IEHCA_v4/
(Centre
Cultures
de
for
sensory
studies)
–
l’Alimentation
(IEHCA)
–
Research Team “Nourritures”, Laboratoire d’Anthropologie Sociale (LAS), Ecole des
Hautes
Etudes
en
Sciences
Sociales
(EHESS),
Paris
–
http://las.ehess.fr/index.php?1740
Interdisciplinary Center for Applied Poetics (CIPA) – http://www.cipa.ulg.ac.be
Transitions. Département de recherches sur le Moyen Âge tardif et la première Modernité
– http://web.philo.ulg.ac.be/transitions/fr/
Société De Honesta Voluptate, Les Amis de Jean-Louis Flandrin, Paris
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