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Hybrid cultures and experiences in the Renaissance

Posted By Dan (Daeyeong) Kim, Thursday, May 05, 2016
Updated: Tuesday, May 10, 2016

The concept of hybridity was, for Renaissance thinkers, both fascinating and repulsive. In a world of increased movement through trade, travel, and immigration, cultural identity became prominent precisely because it felt threatened. In the case of English foreign policy, Edmund Spenser opposed mixed marriages between the English and the Irish in his essay, "A View of the Present State of Ireland," yet the early modern world would increasingly be populated by individuals of mixed cultural heritages. Sir Philip Sidney criticized the mixing of literary genres in tragicomedy, but English dramatists continually and increasingly matched "hornpipes and funerals." The rhetoric involving the purity of form can be traced to even the culinary arts, where the mild butter-and-breadcrumb sauces of the French culinary revolution began to replace the complex medieval spice palate, resulting in a hybrid western European cuisine that the British soon rebelled against. 

This panel invites papers that explore different manifestations of hybridity in the sixteenth and seventeenth centuries and how thinking through a concept of hybridity can generate fresh insights into existing scholarship on race, religion, gender, cuisine, travel and the exchange of material goods, etc. 

Please submit an abstract of 150 words and a CV of no more than 300 words by May 28th to Hannah Smith-Drelich (hsd@stanford.edu) and Daeyeong Kim (dankim12@stanford.edu). 

 

Tags:  cultural exchange  food  global renaissance  hybridity  Mediterranean  Middle East  New World  Old World  recipes  Renaissance 

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