Chemistry, more than any other science, emerged for the purpose of sustaining and expanding 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 the 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 later became the main activities of chemistry. Practices extend to the feeding and maintaining of livestock, as well as to therapeutic or toxic substances, like medicines and poisons. From the ancient world to the present day, every technical progress in these arts and sciences has allowed a consequent broadening of the theoretical knowledge of processes and materials. In parallel, chemistry has made room for an understanding of life, both in health and in sickness. From the Early Modern times to now, the chemical sciences have indeed proposed mechanisms explaining digestion, respiration, excretion, infection, metabolism, etc., allying freely with other realms of inquiry such as biology, medicine, pharmacology, or physics.

Starting from these general premises, a non-exhaustive list of possible topics includes:

• Chemical production of food and drinks, through history and different knowledge traditions

• Chemistry and the food and drink industry

• Potable and edible alchemy, panacea and long-life elixirs

• Distillation and other heating or cooking techniques

• Fermentation techniques incl. for instance brewery, winery, and vinegar, miso, kimchi, pulque, ogi, tempeh, and doogh making

• Chemistry of food preservation and adulteration

• Toxicology, poisons, and food poisoning

• Food and alcohol related health issues

• Food and spirit in pharmaceutical prescriptions

• Pharmaceutical innovation, design, and production, incl. development and knowledge of active substances, formulation and pharmacokinetics

• Animal feeding and veterinary knowledge

• Chemistry and domestic economy

• Gendered knowledge, production, and management of food and feeding

• Food circulation and commerce, including global trade and exchanges in food chemistry

• Standardisation, food security and control

• Theories of digestion, metabolism and nutrition, incl. biochemical cycles and cascades

• Nutrition standards, malnutrition, nutriceuticals, and food supplements

• Biochemistry and molecular biological approaches to food, spirit, and nutrition in general

As usual, presentations on all aspects of the historical development of chemistry, material and life sciences are also be welcomed, beyond the conference theme.