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CFP: Adaptations and Retellings 2025
CONFERENCE IN NEW ORLEANS, LA - April 16-19, 2025
Adaptations and retellings, much like nostalgia, are deeply tied to the past. They confront the challenges of integrating past elements into the present and often engage with each other in this process.
Update: Call for Papers: Studies in Hogg and his World
Call for Papers
The Conference of the International Walter Pater Society:
Trans/Pater
Cornell University, Ithaca, NY
September 5-7, 2025
Keynote Speaker: Hilary Fraser, Birkbeck College, London
Call for Expressions of Interest.
In July of 2026 Punch magazine will be 185 years old!
The Punch’s Pocket Book Archive team are editing a special commemorative issue of Victorian Periodicals Review to celebrate Punch, both the magazine and the evolution of a clear brand identity that witnessed many imitations and adaptations across the world.
We would like to invite expressions of interest from scholars who are working on Punch, developing and enriching the field, to consider topics such as: global imitators of the magazine; the merchandise; the almanacks; the pocket-books; the reprinted bound volumes and thematic collections; the online digital resources and more.
The conference will take place at Université Toulouse II - Jean Jaurès on 13 May 2025. Please send your proposals, along with a summary of up to 300 words and a brief bio-bibliographical note, by January 31, 2025 to anita.jorge@univ-tlse2.fr, Zachary.baque@univ-tlse2.fr and Vincent.souladie@univ-tlse2.fr. In 1932, referring to the scripts submitted to him by young members of the British documentary school, John Grierson wrote: “Berlin [Walter Ruttmann, 1927] still excites the mind of the young, and the symphony form is still their most popular persuasion.
Deadline Extended to 3/14
Fermentation and Literature
Saint Louis University, Madrid Campus
April 24th-25th with optional visit to winery or brewery on Saturday the 26th
The 1516 German Purity Law (Reinheitsgebot) limited the ingredients of beer to barley, hops, and water. Yet, this restriction overlooks the invisible and essential agent behind fermentation: yeast. Only centuries later was yeast recognized as the microorganism that drives fermentation. Prior to its discovery, fermentation was often attributed to divine or spontaneous forces, with no understanding of the microbiological agents at play.