Chemistry, more than any other science, was born to sustain and expand the means of subsistence for human life. As already recognized by the poets and philosophers of classical antiquity, the mastery of fire has been the vector of extremely important changes in human diet. On the one hand, the cooking, preparation, and preservation of food, and on the other, the fermentation, vinification, and distillation of liquids have given rise to a large part of what have then become the main activities of chemistry. From the ancient world to the present day, every technical progress in these arts has allowed a consequent broadening of the theoretical knowledge of processes and materials. 

Starting from these general premises, papers on more specific themes will be selected so to offer an inclusive and open panorama of contributions. 

A non-exhaustive list of possible topics includes: 

• Food, alcohol and health issues 

• Food and spirits in pharmacy

• Pharmaceutical production/inventions of dietary products 

• Food industry 

• Food preservation 

• Toxicology 

• Potable and edible drinks and foods

• Alchemy 

• Brewery 

• Wine chemistry & wine adulteration 

• Distillation techniques, fermentation techniques, kitchen chemistry 

• Gendered food knowledge production; gendered alcohol knowledge production 

• Global trade and food chemistry 

As usual, all aspects of the historical development of material and life sciences are also welcomed