Team

Scientific coordinators

Bruno LAURIOUX
is professor in Medieval and Food History at the University of Tours. He has worked on medieval cookery, gastronomy and food for more than thirty years. He has published 7 books and edited 4 others on the different aspects of medieval food and more recently on long term food history. He has published more than 100 papers and supervised 10 PhD. B. Laurioux has created and managed an international network on food studies: the “Institut Européen d’Histoire et des Cultures de l’Alimentation” (IEHCA), as a secretary, deputy chairman and chairman of Scientific Council (20012016) and since 2016 as chairman of the Board. He was member of the Editorial Board of Food & Foodways and Médiévales. From 2006 to 2010 he was scientific deputy director for Ancient and Medieval History and scientific director of the Institute of Social Sciences and Humanities at the CNRS (Centre National de la Recherche Scientifique).
Bruno Laurioux will coordinate the French team of CoReMA at the Centre d’Etudes Supérieures de la Renaissance.

Helmut W. KLUG
is postdoc research assistant at the Zentrum für Informationsmodellierung Austrian Centre for Digital Humanities of Graz University (ZIMACDH). His focus of interest is subdivided into the research of medieval and early modern alimentation and researching into digital humanities methods of computeraided knowledge generation, this includes the application of Digital Humanities methods and especially Digital Scholarly Editions. He has, for example, gathered experience in independent project management with the Dictionary of Old English Plant Names (fwf project) and the Medieval Plant Survey (proof of concept dissertation project), both web based scholarly research tools. He is the editor of the Korpus mittelalterlicher Kochrezepttexte (Corpus of Medieval Cooking Recipes). H. Klug has published pertinent articles on German medieval food history and digital editing and has recently started to coorganise and to work on a nation wide research infrastructure project on Digital Editions.
Helmut W. Klug is Austrian research group leader for the CoReMA project.

I. French Team

Fabian MULLERS
is an associated researcher of CoReMA. He is also leader of the French collective “Cuisine Historique » which is dedicated to the research and interpretation of recipes throughout history, from Antiquity to middle of XXth century. Deeply involved in experimental archeology, he is extensively researching the effects of cooking inside different types of historical culinary furniture (metallic or ceramic).

He teaches at Tours University  (Master in Culture, Heritage and Food) and his PhD at the CESR (Centre for Advanced Renaissance Studies, University of Tours) under the supervision of Bruno Laurioux, is entitled “The Triumph of Spices: the transformations of French cuisine between the 14th and 17th centuries” where Fabian is studying how the transition between medieval and modern cuisine happened.

Christophe DARGERE
is working for the coordination and organization of the conference “ The Culinary Recipe from the XIIth to the XVIIth centuries”. During the last 18 years, he has also been director of “Association pour l’Histoire Vivante” which has earn a well-deserved reputation for its expertise in the field of event marketing & management.

Virginie HULET
Is a trainee of CoReMA and works on the Symposium The Culinary Recipe from the XIIth to the XVIIth centuries (Europe, Islam, Far East). She is finishing her master’s in Food Cultures and Heritages at the CESR- Centre for Advanced Renaissance Studies (University of Tours). After 10 years behind the stove in Palaces and restaurants, her health concerns forced her to do a professional retraining. She started studying law and then management (Master). Her current master thesis focusses on Cooking Books in the Burgundian Low Countries in the XVth and XVIth Centuries.

She is preparing her PhD under the direction of Pr. Bruno Laurioux on « Food culture of poultry in Northwestern Europe between the Middle Ages and Modern times » working on this forgotten thematic of food.Aside that, she is very involved in experimental archeology and historical consulting in Europe and abroad. And with her beloved they manage the small firm that helped her finance her studies till now.

Denise ARDESI
is a doctor of French Literature (Ph.D) of the CESR- Centre for Advanced Renaissance Studies (University of Tours).  She was engineer in analysis and criticism of historical and textual sources for the CoReMA project. Her expertise lies on digital humanites (encoding texts and manuscripts), blog’s implementation, web design, organisation of events and languages (italian, latin, french, english, german, russian, hebrew).

Corentin POIRIER MONTAIGU
was engineer in analysis and criticism of historical and textual sources for the CoReMA program. His mission includes the transcription, the encoding and the analysis of cookbooks in medieval latin and french to feed the database. He contributes also to the enrichment of the program’s blog. Moreover and after research studies in History at the Centre for Advanced Renaissance Studies (University of Tours), he is preparing his PhD on « Writing the cookery in latin from 12th to 15th century » under the direction of Pr. Bruno Laurioux.

Wendy PFEFFER
is professor emerita at the University of Louisville and is currently a visiting scholar in the Department of Romance Languages, the University of Pennsylvania. Trained as a medievalist, her research has focused on literary texts in Old French and medieval Occitan. Her work on culinary history connects these works to their socio-cultural environment. Her publications include eight books and some sixty articles. She has been recognized as an officer in the Ordre des Arts et des lettres for her work promoting Occitan language and culture. Pfeffer has twice been awarded a Fulbright Grant for research in France, once for work on food in medieval Occitania leading to her book Le Festin du troubadour: La nourriture, la société et la littérature médiévale en Occitanie 1100-1500), a second time for work on food in Renaissance France, research she is still pursuing. She brings, specifically, her Occitan expertise to the CoReMA project.

Marie-Elisabeth BOUTROUE
is CNRS research scientist at CESR. She is a leading expert on Science History in the Renaissance, specially on botanical and pharmacological knowledge. Among her numerous publications on the subject, see “Des plantes pour dormir: un aperçu de la pharmacopée ancienne de l’insomnie”, Camenae 5 (2008). She is also an expert on Latin philology and on codicology.

Pascal BRIOIST
is Professor of Early Modern History at the university of Tours. He is a leading expert on Cultural History of the Renaissance in France, England and Italy. His main research interests are about Intellectual History, Science History and scientific and technical networks and  practices in Europe. Invited Professor at Cornell University and UCLA and member of the Editorial board of the Science History journal, he published many books and papers and organized outstanding exhibitions on Renaissance Life and Civilisation. Recently he studied the diplomatic diners of the famous “Camp du drap d’or” and found important accounts on these events.

Chiara LASTRAIOLI
is Professor of Renaissance Italian Literature. Her research interests are about anonymous propaganda, parodic and satiric literature, literary genres and italian book in France. She has coordinated many important research programs, as ECRISA ( L’écriture, ses supports, ses archives: une plateforme pour l’analyse et la gestion de l’écrit/ure et des archives ), EDITEF ( L’édition italienne dans l’espace francophone à la première modernité ) and the working group European Networks of Knowledge Exchange in the COST network New Communities of Interpretation: Contexts, Strategies of Religious Transformation in Late Medieval and Early Modern Europe . She is CESR representative in the Board of Biblissima, a huge web digital library on ancient manuscripts and books.

Marie-Laure MASQUILIER
is CNRS Project Engineer at the CESR, in charge of Research Projects. She worked previously as Documentation Engineer in Information Science at the National Institute for Scientific and Technologic Information (INIST). Holding a MA in Natural Sciences, she was in charge of the integration of the documentary resources on ecology and environment in the PASCAL database. In 2011, she published a paper on Bibliometric analysis of diadromous fish research from 1970s to 2010: a case study of seven species in Scientometrics , Springer Verlag, 2011,88 (3), pp.929-947. In CoReMA, she will be in charge of technical support for updating blog, conferences management and institutional communication

PhD

Hélène JAWHARA- PINER
is a PhD in Medieval History and the History of Food. She has been awarded by the Broome & Allen Fellowship from the American Sephardi Federation in 2018, dedicated to recognizing impressive academic accomplishments and service on behalf of the Sephardic community, as well as encouraging continued excellence in the field of Sephardi Studies. As a research associate of the Research Center CESR (UMR 7323 of the CNRS, Tours, France) and of the CoReMa program research, her research interests are the medieval culinary history of Spain through inter and multiculturalism with a special focus on the Jewish culinary heritage written in Arabic.

Perrine PITTET

PhD Candidate

Aurélie CHANTRAN

Yu Gyeong YOON

Trainees

Astrid LEVITTE-MÜLLER

Sergio PRIETO

Laurine GOBERT

Analyse de sources textuelles en latin : livres de cuisine médiévaux.

Manon Well

Transcription  et édition des sources textuelles médiévales

II. Austrian Team

Julia Eibinger

Student assistant, studying for the DH Master at the ZIM-ACDH tasks: data modelling, data management, websdesign

Astrid BÖHM
(doctorate) finalised her master studies 2014 at the Department of German Studies with a thesis on The iatromathematical household book of Codex ÖNB, 3085 (fol.1r–39v) –
stoffgeschichte, classification, dynamic edition and glossary. She is assistant lecturer at the University of Graz and doctoral researcher in the project Establishment of an interactive module for science communication of medieval studies. Her research interests are traditional and digital transcription techniques, editorial sciences, and artes literature.

Christian STEINER
is doctoral researcher at the ZIM­ACDH with a general focus on Digital Humanities. Currently he is working on a joint project with the Austrian Academy of Sciences “Cantus Network” where he is responsible for the implementation of a digital as well as a print edition of the liturgical­ musical sources from the ecclesiastical province of Salzburg. His expertise lies in the implementation of digital scholarly editions and Semantic Web technologies. He is also experienced in web design and web programming.

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Andrea HOFMEISTER-WINTER
(professor) studied German and Classical Philology at the University of Graz. She received her doctorate through Prof. Anton Schwob with the dissertation TheConcept of the ‚Dynamic Edition‘ exemplified with the First Edition of Veit Feichter’s ‚Brixner Dommessnerbuch‘(Mid 16th Cent.) Part I: Theory and Practical Implementation. Part II: Text . She received her postdoctoral lecture qualification in German medieval studies with the main emphasis on editorial sciences through a cumulative habilitation treatise: Text as Gateway. Philological and Transdisciplinary Perspectives of the Graz ‘Dynamic Edition’ . Her fields of study include editorial sciences (conceptual aspects of the Graz ‘Dynamic Edition’), palaeography and graphemic writing analysis, literature of late medieval and early modern times, artes literature.

Karin KRANICH
(senior post doc researcher) researches and teaches at the Institute for German
Studies at the University of Graz. From 2007-2016 director of the historical society “KuliMa –
Culinary Middle Ages at the University of Graz”. She is organizing and conducting lectures and
training events on medieval food history. In her research she focuses on the Sachprosa of the Late
Middle Ages and Early Modern Period, her main interests are knowledge preservation, knowledge
transfer, and knowledge transformation in the transition from the Middle Ages to Early Modern
Times, and historical cuisine in theory and practice, as well as critical editing with a focus on Early
New High German Sachprosa texts.

Elisabeth RAUNIG

Student assistant, studying for the DH Master study at the ZIM-ACDH. tasks: data modelling, data management, websdesign

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