Check out the calendar below for a list of upcoming events and workshops related to the PRESERVARE project.
Events are invitation only unless indicated otherwise.
Marieke Hendriksen
The Materiality of Cultural Objects
Huizinga Medieval and Early Modern Studies Spring School
Ghent University
1-5 June 2026
Marieke Hendriksen
Symposium Embodied Knowledge Practices in the Early Modern World
Netherlands Institute of Advanced Studies
Amsterdam
15 June 2026
“Salt, smoke and fermentation: Cross-domain epistemics of food conservation practices in the Early Modern Low Countries”
Marieke Hendriksen (chair), Carmen Schmechel (presenter), Thijs Elfrink (presenter), Tijmen Moesker (presenter)
Panel at the Bi-annual Gewina Conference for the History of Science and Knowledge
Normal science? Everyday knowledge practices in times of calm and crisis
Zeist
19-20 June 2026
Marieke Hendriksen
Symposium Holding it Together: Making, Maintaining and Mending from the Early Modern to the Present
University of Cambridge
25-26 June 2026
“Sweet poison? Sensory knowledge and chemical testing of sweet wines in the eighteenth-century Low Countries”
Marieke Hendriksen
Part of the panel Preservation and sensory knowledge: shifting perspectives in plural worlds, 900-1800
HSS/ESHS annual meeting
Edinburgh
13-16 July 2026
“The Analogy of Bread and Gold in Medieval Alchemy”
Carmen Schmechel
“The Analogy of Bread and Gold in Medieval Alchemy”
Turba Autumn 2024
22 November 2024
“Introducing the PRESERVARE project”
Marieke Hendriksen
“Introducing the PRESERVARE project”
Conservation & Restauration Department lunch seminar
University of Amsterdam
12 November 2024
“Food history as history of knowledge: preservation technologies in the early modern Low Countries”
Marieke Hendriksen
“Food history as history of knowledge: preservation technologies in the early modern Low Countries”
Low Countries Research Seminar
Institute for Historical Research
University of London
31 January 2025
“Histories of Fermentation”
Justin A. Linds & Carmen Schmechel
Historical Food Preservation: A Seminar Series
NYBG & Huygens Institute
25 February 2025
“Food Consumerism”
Lisa Haushofer & Anna Zeide
Historical Food Preservation: A Seminar Series
NYBG & Huygens Institute
25 March 2025
“The Early Modern Kitchen”
Lucy J. Havard & Maroesjka Verhagen
Historical Food Preservation: A Seminar Series
NYBG & Huygens Institute
29 April 2025
“The PRESERVARE project: historical research with heterogenous sources and methods”
Marieke Hendriksen
Séminaire romand d’histoire des sciences et des techniques
École polytechnique fédérale de Lausanne
2 June 2025
“Understanding histories of food and taste through historical recipes”
Marieke Hendriksen
Object-Based Learning and Well-Being authors workshop
UCL London
5 June 2025
“Tea and Sugar”
Romita Ray & Ulbe Bosma
Historical Food Preservation: A Seminar Series
NYBG & Huygens Institute
6 June 2025
“Brining, Pickling, and Smoking”
Thijs Elfrink & Tijmen Moesker
Historical Food Preservation: A Seminar Series
NYBG & Huygens Institute
24 June 2025
“Soy sauce and atjar: food substitution practices in colonial Dutch families in the eighteenth-century Low Countries”
Marieke Hendriksen
Workshop Substitutes: Making Do and Making Anew in Eighteenth-Century Life
Centre for Eighteenth-Century Studies University of Belfast
27 June 2025
“Managing Seasonality: Practical Knowledge in Early Modern Food Supply”
Thijs Elfrink (speaker) & Marieke Hendriksen (moderator)
Panel at the History of Knowledge Conference
Lund University
8-10 October 2025
“Care and repair in and for early modern food conservation technologies: introducing the PRESERVARE project”
Marieke Hendriksen
Work in progress presentation
ARTEFACTS Oslo
12-14 October 2025
Huisspin lunchlecture
Thijs Elfrink & Tijmen Moesker
Huisspin Lunchlecture
KNAW Humanities Cluster
3 February 2026
“Preserving food, preserving health?”
Marieke Hendriksen
Nourishment and nutritional value in the early modern period
Stockholm University
16-17 April 2026