2020 Winner Announced
We are delighted to announce that the winner of the 2020 Sophie Coe Prize is Susanne Belovari, for her paper, ‘The Viennese Cuisine before Hitler–‘One Cuisine in the use of Two Nations’”. The judges commented on the “the thoroughness, elegance, and originality of Belovari’s analysis of Wiener Küche…” as well as her extensive use of notes “to keep her narrative clean while at the same time sharing the depth and subtlety of her underlying research.” They concluded that “Belovari’s essay, twenty years in the making, emerges from its long gestation as a powerful work of culinary history, an extraordinary example of how the study of food can pose fundamental questions about the workings of the human heart.” We are delighted to award her this year’s prize of £1,500.
There were seventy (70!) essays entered into the competition this year, a record for the Sophie Coe Prize. The judges commented on several other papers from this year’s submissions, and commended them all for different reasons. We heartily congratulate them all.
First, the Judges commented on the general lack of work on the food of the powerless, and called out for particular attention Markéta Slavková’s “Starving Srebrenica and the Recipes for Survival in the Bosnian War (1992-1995)” and Ayfer Erkul’s “Food refusal as a protest tool. Hunger strikes in Belgian prisons during the interwar period.”
Next, they commented on the use of archaeobotany and experimental archaeology to solve basic, previously unsatisfactorily answered, questions of culinary history. Adeline Bats’ ”The Production of Bread in Conical Moulds at the Beginning of the Middle Kingdom. The Contribution of Experimental Archaeology” and Mennat-Allah El Dorry’s “Forbidden, Sprouted, Stewed: An Archaeobotanical and Historical Overview of Fava Beans in Ancient Egypt” were singled out for particular praise on this front.
Finally, there were numerous more traditional essays on culinary history, with the following bringing “valuable insights to their studies” and being a pleasure to read: Rebecca Earle’s “Potatoes and the pursuit of Happiness”; Vicky Hayward’s ““And in the morning the cook… shall go to his kitchen”: Juan Altamiras’ New Art of Cookery, and its Defining Influence on Modern Spanish Cooking”; Fanny Louvier’s “Maid in the Kitchen: Female Domestic Servants and Food Businesses in France, 1900-1939”; Helen Pfeifer’s “The Gulper and the Slurper: a Lexicon of Mistakes to Avoid While Eating with Ottoman Gentlemen”; and Simon Werrett’s “Physics and Fruitcakes: Food Thrift and Experiment in the Early Modern”.