Call for Papers! SAFN at AAA 2015, Denver.

Your opportunity to present at the

114th American Anthropological Association annual meeting in Denver, CO November 18-22, 2015

REMINDER! REMINDER! REMINDER!

SAFN seeks proposals for Invited Sessions, Volunteered Papers, Posters, & Sessions, and alternative session formats (including Roundtables and Installations)

  The Deadline for EXECUTIVE SESSION Submission is 5 PM EST, TUESDAY FEBRUARY 17th

The Deadline for ALL OTHER Submissions is 5 PM EST, WEDNESDAY APRIL 15th

 THE THEME of this year’s conference is “Familiar/Strange. Casting common sense in new light by making the familiar seem strange and the strange seem familiar is a venerable strategy used across anthropology’s subfields. It can denaturalize taken-for-granted frames and expand the horizons of students and public alike. But useful as this process of estrangement and familiarization can be, it can lapse into exoticism through “us/them” comparisons that veil historical and contemporary relations of power and powerlessness within and across societies, begging the question of the normative templates (of the “West,” of “whiteness”) that lurk behind.

Remember that to upload abstracts and to participate in the meeting you must be an active AAA member who has paid the 2015 meeting registration fee – click here for information about exceptions. When renewing your AAA membership, please remember to select SAFN as your section affiliation. Your support helps to fund section activities and our growing portfolio of awards that support graduate student research and writing, and the promotion of food as a human right.

If you’d like to discuss your ideas for sessions, papers, posters, roundtable discussions, forums, or installations feel free to contact SAFN Program Chairs, Arianna Huhn (arihuhn@gmail.com) and Joan Gross (jgross@oregonstate.edu).

More information about submission types and presenter roles and responsibilities is available on the AAA website. A summary is provided below:

* Submit SESSIONS & ROUNDTABLES to SAFN for INVITED STATUS designation

We will select several sessions / roundtables submitted for review by SAFN for designation as INVITED. These are generally cutting-edge, directly related to the meeting theme, or cross sub-disciplinary. SESSION proposals should include a session abstract of no more than 500 words, keywords, anticipated attendance, as well as the names and roles of each presenter. Individual presenters must also submit their own abstracts (250 words), paper title and keywords via the AAA meeting website. ROUNDTABLES are a format to discuss critical social issues affecting anthropology. No papers are presented in this format. The organizer will submit an abstract for the roundtable but participants will not present papers or submit abstracts. A roundtable presenter is a major role, having the same weight as a paper presentation.

** PLEASE NOTE, one way to increase your and our presence at the meetings is to have co-sponsored invited sessions between SAFN and another society. Invited time is shared with the other sub-discipline, and the session is double-indexed. When prompted during the submission process, please select additional AAA sections for review if you think that we should be in contact with them about possible co-sponsorship.

* Submit your INDIVIDUALLY VOLUNTEERED PAPERS AND POSTERS to SAFN

For evaluation purposes, the author of each individually volunteered paper and poster must select one section for the review process. Selecting SAFN will funnel your proposal to us. A paper or poster abstract of up to 250 words is required. Accepted volunteered papers and posters will be grouped into sessions around a common topic or theme.

* Submit INSTALLATIONS to SAFN

INSTALLATIONS invite anthropological knowledge off the beaten path of the written conference paper. Presenters may propose performances, recitals, conversations, author-meets-critic roundtables, salon reading workshops, oral history recording sessions and other alternative, creative forms of intellectual expression for consideration.

Also consider:

NEW! RETROSPECTIVE SESSIONS are intended to highlight career contributions of established leading scholars (for example, on the occasion of their retirement or significant anniversary). A session abstract of up to 500 words is required.

PUBLIC POLICY FORUMS provide a place to discuss critical social issues affecting anthropology, public policy issues of interest to anthropologists, and public policy issues that could benefit from anthropological knowledge or expertise. The ideal format includes a moderator and no more than seven panelists. Generally, each public policy forum is scheduled for 105 minutes. Refer your proposal to the AAA Committee on Public Policy for review, not a section.

MEDIA SUBMISSIONS are juried by the Society for Visual Anthropology. SVA continues to welcome interactive media work and also encourages short work that is under 15 minutes. For more information see the Society for Visual Anthropology’s website at www.societyforvisualanthropology.org.

We look forward to another exciting annual meeting with strong SAFN participation! – Arianna & Joan

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Book Review: Secrets from the Greek Kitchen

greek kitchen

Review of

Secrets from the Greek Kitchen: Cooking, Skill, and the Everyday Life on an Aegean Island.

By David E. Sutton
2014
Berkeley, CA: University of California Press.

Reviewed by Rachel E. Black, Collegium de Lyon

David Sutton’s latest book delves into home kitchens on the Greek island of Kalymnos to focus on cooking as an important daily activity in and of itself. Cultural anthropologists have used cooking and eating as windows on gender relations, religious beliefs, social identities and so forth, but the idea that people place genuine significance on cooking and eating because taste, skill and knowledge matter is quite a refreshing approach. Building on his previous book Remembrance of Repasts: An Anthropology of Food and Memory (2001), Sutton addresses not only questions of memory associated with food and culinary knowledge in Greece but also the ways in which cooking is a powerful daily lived experience. In particular, the author looks at the ways in which culinary knowledge is passed on (or not) in a matrilineal society, how this knowledge adapts to new technologies, and how the cook embodies cooking tools that are tied to ever-changing social lives.

The introduction tells us how Sutton came to study cooking on Kalymnos and why this is an important topic. In addition, the author places his work in the broader literature on objects, the senses and skill. He also makes a call for more ethnographic research on cooking, pointing out an important lacuna in the anthropology of food literature. Sutton talks about research methods and the use of video to capture cooking methods. Reference to these videos clips, which are available on the University of California Press web site, throughout the book give it a multi-media dimension that bring to life the ways of doing and the cooking spaces in Kalymnian homes.

The first chapter “Emplacing Cooking” starts off with general background information about Kalymnos and how Kalymnians shop, cook, eat, and think about food. Chapter two changes gears to focus on the role of tools in Kalymnian kitchens. Here Sutton gives the interesting example of the way Kalymnians cut food in their hands rather than using a cutting board on a countertop. The author explains that at first this skill seemed to be a response to a lack of counter space—it was an efficient technique that responded to the built environment. However, upon further investigation, the author discovers that this ‘technique of the body’ has deeper roots in social life: by cutting in hand, the cook can remain in contact and communication with the other people in the kitchen. She does not need to turn her back on the action. This is just one of the great examples that Sutton uses to theorize the act of cooking in order to locate deeper social meanings and actions that are embodied and embedded in this repetitive daily activity. Can openers, rolling pins and outdoor stoves are some of the other tools that Sutton uses to demonstrate the embodiment of skill, organization of social order and changing attitudes towards technology in Kalymnian kitchens.

Chapter three looks at the case of a specific mother and daughter to ask the central question of the book: how is culinary knowledge and skill passed down from one generation to the next on Kalymnos? Sutton reveals the deep-seated tensions that often exist in these generational exchanges. The themes of learning, transmission and negotiation are carried through in chapter four, which further explores the control of culinary knowledge and its transmission. Here Sutton comes back to themes such as tools and body techniques and how they are passed on through verbal instruction and demonstration. Again, Sutton underlines that knowledge is power that is not always so easily ‘given up’ or ‘passed on’ from mother to daughter.

Chapter five “Horizontal Transmission: Cooking Shows, Friends, and Other Sources of Knowledge” takes into consideration the many other ways that Kalymnians learn about cooking and food. Cooking shows are at the center of this investigation, and Sutton broadens his ethnographic scope to include participants from Thessaloniki, the second largest city in Greece. The author does not give much explanation why it is necessary to include another field site and why Thessaloniki is representative. Although cooking shows are certainly having an impact on how people around the world think about and prepare food, this chapter is a topical and methodological departure from the other sections of this book that are tied to participant observations and interviews. Sutton mentions cooking shows in other chapters, and a stand-alone chapter does not seem entirely necessary. While interesting questions are raised about the commercialization of tradition and the development of a sense of regional and national cuisines, this is perhaps the weakest chapter in the book–a departure from the tight focus on embodiment, knowledge and cooking.

Chapter six returns us to Kalymnos and its kitchens to discuss Kalymnians’s changing concepts of shared values, healthful eating and modernity. It is also here that Sutton includes men who cook on a daily basis, suggesting that men and women have alternate ways of learning to cook and different motivations for cooking. In conclusion, Sutton comes back to the point that cooking is important work in and of itself. Sutton rounds out his conclusion with a broader comment on the production of cooking knowledge elsewhere in the world and the centrality of taste. Finally, an epilogue addresses the impact of the recent financial crisis on cooking and eating in Kalymnos. Unlike many other places in Greece, Kalymnos seems to have fared well. Growing one’s own food and turning ‘gift foods’ into commodities are just a few strategies that Kalymnians practice to weather the storm. Although Sutton mentions economic change throughout this book, more focus on the economic crisis would have been an opportunity to bring the Kalymnian culinary realities into focus with those of other struggling European countries.

This ethnographically rich book will make a wonderful addition to reading lists for courses in the anthropology of food, ethnography of Europe and food studies at both the graduate and undergraduate levels. The richness of the participant observations makes this work extremely accessible. At the same time, Sutton draws in theoretical considerations from the anthropology of the senses, skill and material culture. The author has a wonderful knack for theorizing the topic of cooking without losing the flavor of the ethnography. Although the chapters can stand alone as individual readings, the length of the book makes it appropriate for assigning as a whole.

Secrets from a Greek Kitchen is a wonderful ethnographic foray into the kitchen and an inspiration to other anthropologists to further explore the daily practice of cooking without forgetting the importance of experiences from techniques of the body to taste. “If we treat food, taste, and cooking tools […] not as some rhetorical flourish to liven up ethnographic writing, but as equally central to understanding the ways that people are living, reproducing, and transforming their everyday lives, we will, I think, see a whole new analytical terrain open before us.” [185]

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Bridging the Past, Cultivating the Future: Exploring Sustainable Foodscapes

AFHVS/ASFS Annual Meeting and Conference
June 2428, 2015

Chatham University is pleased to host the Joint 2015 Annual Meetings and Conference of the Association for the Study of Food and Society and the Agriculture, Food and Human Values Society. Emphasizing a holistic intellectual and material landscape, this year’s theme emphasizes the need to plan forward by looking backwards, by imagining and creating spaces where agricultural and culinary practices mesh with opportunities for environmental, social, cultural, and material sustenance. Taking our cue from Pittsburgh’s history and character, symbolized by its many bridges, the conference theme encourages a focus on the processes that help us explore across divisions, whether they shaped by disciplines, theories, methods, or activist priorities, material needs, cultural and agricultural histories, historical or modernist narratives. We invite participants to explore the ways in which people have or have not created social and ecological landscapes, and what can be learned historically, globally, and locally about our capacity to create and maintain viable social, economic, and cultural food landscapes.

Submissions

AFHVS and ASFS support scholarship and public presentation on a wide variety of topics at their conferences. For this year’s conference, in keeping with the theme, we are encouraging papers, panel sessions, roundtables, and workshops that speak to the theme. These sessions can be from practitioners, activists, and others working in food systems and culture.

Submissions areas include but are not limited to:

  • Food Systems: local and global, past and present
  • Culture and cultural studies
  • Discipline-specific and interdisciplinary research
  • Art, design, and technology
  • Ethics and philosophy
  • Food access, security, and sovereignty
  • Community studies
  • Cultural, agricultural, and culinary preservation and innovation
  • Governance and rights
  • Pedagogy and/or experiential education
  • Labor in the food system
  • Energy and agriculture
  • Health: problems, paradigms, and professions

Submission Procedure

Abstracts due: January 31st, 2015

All proposals must include:

  1. type of submission (e.g., a paper, an organized panel session with separate abstracts for included papers, or a roundtable);
  2. title of paper, panel, or event;
  3. submitter’s name and organizational affiliation
  4. submitter’s e-mail address;
  5. names, emails and organizational affiliations of co-authors or co-organizers;
  6. abstract of 250 or fewer words that describes the proposed paper, panel, or event;
  7. please indicate AV/technology needs at time of submission
  8. a list of up to six descriptive keywords/phrases for the program committee to use in organizing sessions and events
  9. any attachments must include the last name of the submitter (i.e. Davispanel.doc)
For roundtables: Roundtables are less formal discussion forums where participants speak for a short time before engaging with audience members. Please submit a single abstract along with a list of expected participants.

For panels: Panels are pre-organized groups of no more than 4 papers. Please include a panel abstract as well as abstracts for each individual paper. Conference organizers will make the utmost effort to preserve panels but reserve the right to move papers with consultation from panel organizer.

For individual papers: Papers will be grouped with similarly themed topics to the best of the program organizer’s abilities. Please submit a single abstract along with contact information.

For workshops: Workshops are experiential or focused sessions where participants pre-register. Please provide an abstract as well as a list of organizers, resource and space needs, and any expected costs.

Notifications of acceptance will be provided by March 1st. Attendees are expected to register by April 30th or be removed from the program. Attendees must be members of have current ASFS or AFHVS membership at the time of the conference. The conference organizers regret that we are unable to provide travel support for meeting participation. We reserve the right to limit acceptance of multiple submissions by any one author. Space for workshops is limited and will be determined based on available resources.

Please note that all co-authors/presenters must register individually to be included on the program

Please direct questions to chathamfood@gmail.com

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CFP: 2015 UVM Food Systems Summit

Call for Presentations
2015 UVM Food Systems Summit
The Right to Food: Power, Policy, and Politics in the 21st Century
June 16-17, 2015 | Burlington, VT

The University of Vermont (UVM) Food Systems Summit is an annual event drawing scholars, practitioners, and food systems leaders to engage in dialogue on the pressing food systems issues facing our world. This year, UVM is partnering with Vermont Law School’s Center for Agriculture and Food Systems to increase collaboration from the law and policy community. By doing so, we seek to foster transdisciplinary scholarship and cross-professional partnerships in order to further humanity’s efforts to feed itself and steward natural resources.

The 2015 Summit will feature up to 9 competitively selected presentations on the theme “The Right to Food: Power, Policy, and Politics in the 21st Century.” Anyone with a scholarly or professional expertise in food systems is invited to submit a proposal. Presentations will be selected through a peer-review process and assigned to a panel by topic (3 presentations per panel).

The panel sessions will allow time for a 15 minute presentation from each panelist, as well as Q&A and engaged dialogue with the audience. The Summit will also include 3 invited keynote addresses from food systems leaders. Unlike traditional academic conferences, the Summit is designed to optimize engagement between scholars across disciplines and practitioners outside of academia. As such, the Summit is open to the public and we welcome participation from nonprofits, farmers, food business, government, and interested community members.

Themes: The overarching theme for the 2015 Summit is “The Right to Food: Power, Policy, and Politics in the 21st Century.” With this theme, we ask, what actions are needed to ensure that all people have access to adequate and nutritious food?

Presentations related to a variety of interpretations of this theme will be considered and assigned to a panel on one of the three following categories:

  • Biophysical Constraints: This theme is about land use, water use, and other environmental considerations of agricultural production. Do we have the agricultural capacity to produce enough food to feed our growing global population? Do we have the policies and laws in place to meet demand? How are ecological limits affecting the ability of different regions to produce their own food? What technology and scientific advances are available to support agricultural production? What are alternatives to just increased agricultural capacity to reach the goal of feeding humanity?
  • Geopolitical Context: This theme is about power in the food system, and food sovereignty from a local and global perspective. What role do governments and institutions play in guaranteeing or providing food? How does current trade policy affect the ability of communities to meet their food needs? How does the economy influence who does or does not have access to food? How much individual agency should one have over one’s food? How do international policy and legal decisions impact the growing, distribution, availability and access of food to everyone?
  • Behavioral and Cultural Considerations: This theme is about how biological and social factors affect what and how we eat. What individual and social circumstances determine a person’s relationship with food? How do laws and policies aid or detract from helping society determine best practices for the individual and common good? How do diet and consumer demand drive food production and distribution systems? How might behavior change be leveraged to shift production and consumption patterns?

Potential presentation topics include, but are not limited to:

  • Land access and tenure
  • National policy initiatives
  • Water rights
  • Food assistance programs
  • Agricultural subsidies/anti-subsidy policies
  • Intellectual property
  • International trade agreements
  • Domestic trade policy
  • Gender
  • International human rights covenants
  • Nutrition
  • Culinary traditions
  • Climate change
  • Food justice
  • Public health
  • Measuring food security
  • Biotechnology

Submission process: Individuals wishing to submit a proposal should submit a proposal to food.systems@uvm.edu by January 15, 2015. The proposal (MS Word or PDF) should contain the following information:

Title of presentation
Name, address, e-mail, phone number, and affiliation of presenter or primary contact
4-6 keywords
Presentation description (1500 words maximum; title and any references cited are in addition to this word limit)

Proposals that do not comply with these guidelines will not be reviewed. Electronic acknowledgments of submissions will be sent to all submitters.

Review process: Proposals will be reviewed by the Summit Proposal Review Committee, comprised of UVM and Vermont Law School faculty and affiliates.

Proposals will be considered in terms of their significance to the field, strength of methodology/design (if research) or argument (if commentary), and clarity of writing. Special consideration will be given to proposals on scholarship or projects that are working across academic disciplines and/or across different sectors of the food system, as well as to proposals by practitioners working outside of academia. Individuals will be notified of the status of their proposal by March 1, 2015.

Accepted presenters will receive complimentary registration to the Summit. Scholarships are available on a case-by-case basis to presenters who need financial support for travel and lodging in order to participate.

Contact Alison Nihart for more information on the UVM Food Systems Summit.

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CFP: Dystopian Underbellies of Food Utopias

With visions of Soylent (or the original, here) in the news these days, who can resist the following call for papers for a panel at the upcoming International Society for Ethnology and Folklore (SIEF) conference in Zagreb, June 21-25, 2015.

Here is the panel description:

THE DYSTOPIAN UNDERBELLY OF FOOD UTOPIAS
Meltem Türköz (Işık University), António Medeiros (ISCTE-IUL, Lisbon)

This panel aims to bring together papers that explore the moral, aesthetic and philosophical axises around which food utopias are invoked, practiced and performed. Alan Warde’s insight that “the structural anxieties about our age are made manifest in discourses about food” invites us to explore the dystopian underbellies of food utopias. Whether they appeal to authenticity, peace, safety, equality, or plenty, food utopias inherently imply their physical, moral or aesthetic dystopian inverse: of industrial process, adulteration or contamination, distasteful palates, and of unshared bounty. In a cross-cultural parable about the difference between paradise and hell, people sit around a great pot of delicious food, holding spoons too long and large to feed themselves, only to be able to eat when they feed each other. Food-related responses to the industrial food complex, neoliberal globalization and militarization invoke the reciprocity and interconnectedness implied in this parable. The imaginary of un-alienated labor informs the marketing of otherwise industrially prepared foods. In the discourse of purity in extra virgin olive, of authenticity in heirloom fruits and vegetables, food imaginaries in film or literature, the spectacle of hospitality in tourism, or the practice of gift economies in social movements, actors highlight various stages of production, consumption and preparation. We hope to explore the following questions, among others: How are food utopias acquired or cultivated and manifested in daily life? What aspects of food production, exchange, or consumption do these practices and performances reify and make visible—and across which temporal, geographic and spatial boundaries?

The deadline for submissions on the conference web site is January 14th, 2015.

Send inquiries about the panel to Meltem Türköz (fmturkoz@gmail.com) or António Medeiros (antonio.medeiros@iscte.pt).

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Filed under anthropology, Call for Papers, food politics, food security, Food Studies

What’s happening with the Washington Metro Food System?

Star Gazing Farm, Boyds, Maryland, photo by Sheila Crye

Star Gazing Farm, Boyds, Maryland, photo by Sheila Crye

Sheila Crye
Young Chefs, Inc.

The National Capital area is home to more than 6.52 million socioeconomically and culturally diverse people. Urban areas are surrounded by a rich agricultural community that comprises 28 percent of the region’s land mass and contributes about $1 billion per year to its economy. Because the much of population is relatively well-educated and affluent, there is an increasing demand for locally-sourced foods.

The food movement provides both an opportunity and a dilemma for regional farmers and producers of value-added products. There are growing numbers of new farmers and food entrepreneurs ready to expand small-scale, local food production. Local governments support the training of more table food producers to meet the growing demand for local, sustainable food, because they see it as a long-lasting element of their economy.

Farming is only sustainable if it is profitable. The dilemma for the prospective farmers comes from agriculture’s many challenges, particularly the high cost of land, labor and housing. Because the average cost of an acre of land in the Washington region is more than $75,000, prospective farmers often rent or lease land.

In an effort to control nutrient runoff that continues to foul the Chesapeake Bay, farmers must deal with extensive Federal, State and County regulations. Small-scale farming yields a low return on investment, and many farmers must seek off-farm income to make ends meet. Farming is hard physical labor. Unirrigated farmland is a high-risk endeavor, but water access can be difficult. There are comparatively few new farmers. In Montgomery County, Maryland, where I live, the average farmer is 60 years old.

Much of the Chesapeake region’s 1.5 million acres of agriculture is dedicated to growing corn and soybeans for animal feed. Most of this goes to the Eastern Shore poultry industry, ranked sixth among the nation’s poultry producing areas. Delmarva chickens consumed over 104.3 million bushels of corn and soybean feed in 2013.

Some counties, such as Loudoun in Virginia, have begun developing a food hub to aggregate local produce and work out the logistics of implementing farm to school programs. The D.C. Central Kitchen is the only USDA-recognized food hub in the District of Columbia, aggregating and redistributing more than 200,000 pounds of local produce each year. In northern Virginia, the Arcadia Center for Sustainable Food and Agriculture includes a farm, mobile market, food hub and new farmer education program.

Without a doubt, Johns Hopkins Center for a Livable Future (CLF), affiliated with the Bloomberg School of Public Health, is the region’s leader in educating food policy councils and coalitions as well as high school and college students.

On October 5-8, 2014, the CLF hosted the Chesapeake Food Policy Leadership Institute. The goal was to build a network of food policy leaders who can more effectively lead food policy groups and better understand food policy actions.

“Teaching the Food System” curriculum, created by CLF, is free and downloadable. It includes topics like food history, food and animal production, processing, and distribution, food marketing, and food security. The curriculum is geared toward high school and college students and aims to give them a big-picture understanding of agriculture today.

“Introduction to the US Food System: Public Health, Environment, and Equity,” edited by Roni Neff, PhD, CLF Research and Policy Director, was published last month, October, 2014. The textbook looks at a variety of food system issues and focuses attention on connections to public health and other fields.

Silver Spring Fresh Farm Market, Silver Spring,  Maryland

Silver Spring Fresh Farm Market, Silver Spring, Maryland. Photo by Sheila Crye.

In 2012, CLF published a Baltimore City Food Environment map of businesses where residents could buy food, along with neighborhood demographic data. The map pinpointed where healthy food choices were and weren’t available. It was the precursor of CLF’s Maryland Food System Map, an interactive mapping tool and database to investigate Maryland’s food system, including how food is grown, processed, sold and consumed.

Currently CLF is working with Future Harvest Chesapeake Alliance for Sustainable Agriculture to develop a foodshed plan for the mid-Atlantic region. They’ve partnered with the Southern Maryland Agricultural Development Commission to better understand what food deserts mean in rural areas and how to map them accurately. And they’re working with the Baltimore Food Policy Initiative, which approved use of the map for city programs and policy development.

Sheila Crye is a founding member of the Montgomery County Food Council, where she chairs the Food Literacy Working Group. Her business, Young Chefs, teaches healthful home cooking skills to disadvantaged middle school youths through a grant-funded after-school program called Excel Beyond the Bell.

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Filed under AAA 2014 Washington DC, farmers market, food policy, Food Studies

SAFN at AAA 2014 in DC

The annual meeting of the American Anthropological Association is nearly upon us. The conference program is huge and overwhelming, as usual. However, your trusted team at FoodAnthropology has found a way for those interested in food and nutrition to pare down the selections to what may be essential. You might, for instance, decide to only attend sessions that have been reviewed, sponsored, or invited by the Society for the Anthropology of Food and Nutrition. You could hardly go wrong doing that and, in case that is your desire, click here to see a list of those very sessions. You can review the sessions and the papers, although you must sign in as a registered participant to read the abstracts.

There are a few very important things to note.

SAFN will be holding its annual business meeting on Saturday, December 6, from 6:30-8:15. It will take place in Roosevelt Room 5 (Marriott Wardman Park) and includes presentations of the Christine Wilson Award recipients and the Thomas Marchione Food-as-a-Human-Right Award recipient. Instead of a distinguished lecture this year, we will have an open forum on the future of food and nutrition studies in anthropology…and a catered reception! All are welcome. This is your chance to get involved in the association. We need you.

SAFN is also the sponsor of a few invited sessions this year. These are especially worth noting, so here they are:

3-0265 CULTURING NUTRIENTS

Sponsored By: AAA Executive Program Committee and Society for the Anthropology of Food and Nutrition

Thursday, December 4, 2014: 9:00 AM-10:45 AM

Organizers:  Line Hillersdal (Copenhagen University) and Tenna Jensen (University of Oxford/University of Copenhagen)

Chairs:  Tenna Jensen (University of Oxford/University of Copenhagen)

 

Food Allergy and Intolerance: Nutrition (re)Defined

Meghan Lee Cridland (Lund University)

 

Lemon Mousse for the Aging Body: Food Laboratories and the Making of Edible Solutions

Signe Dahl Skjoldborg (University of Copenhagen)

 

Food Security Among People with Disabilities in the U.S:  the Role of Cultural Attitudes in Creating Barriers to Healthy Eating

Elaine G Gerber (Montclair State University)

 

Fats: Cultivating Cooking Engaging with Nutrition

Rebeca Ibañez-Martin (CCHS-CSIC)

 

Eating Ad Libitum – Scientific Meal Tests in Practice

Line Hillersdal (Copenhagen University)

 

Calculation or Nourishment? the ‘others’ of Nutrients in Obesity Interventions

Else Vogel (University of Amsterdam)

 

Changing Constituents of Food: Perceptions of the Macronutrients in Western Science 1900-1945

Tenna Jensen (University of Oxford/University of Copenhagen)

 

3-0290 THEORIZING LOCAL FOOD: FROM ENVISIONING NEW REALITIES TO MORAL ECONOMY

 

Sponsored By: Society for the Anthropology of Food and Nutrition and Culture and Agriculture

 

Thursday, December 4, 2014: 9:00 AM-10:45 AM

Organizers:  John Brett (University of Colorado Denver)

Chairs:  John Brett (University of Colorado Denver)

Discussants:  Lisa B Markowitz (University of Louisville)

 

Urban Agriculture: Meaning, Form and Dialectics

John Brett (University of Colorado Denver)

 

Morally Entitled Producers:  Farmers As Ambivalent and Ambiguous Heroes

Dorothy C Holland (University of North Carolina at Chapel Hill) and Jennifer Walker (Poiesis Design and Planning)

 

Constructing Local: Situated Knowledge in a Local Food Economy

Rebecca Kathryn Blystone (University of Colorado Denver)

 

Anthropological Reflections on a Fast Food Learning Garden in Orlando, Florida

Ty S Matejowsky (University of Central Florida)

 

Discussant

Lisa B Markowitz (University of Louisville)

 

Local Food As Antidote to What Ails Us

Susan D Blum (University of Notre Dame)

 

From “Lost” to Local:  How Bolivian Quinoa Became “Good to Think” for North Atlantic Consumers

Clare Sammells (Bucknell University)

 

3-0940 RECONSIDERING VISUAL METHODS IN THE ANTHROPOLOGY OF CHILD FEEDING

Sponsored By: Society for the Anthropology of Food and Nutrition and Society for Visual Anthropology

Thursday, December 4, 2014: 2:30 PM-4:15 PM

Organizers:  Chelsea Wentworth (University of Pittsburgh) and Lisa R Garibaldi (University of California, Riverside)

Chairs:  Chelsea Wentworth (University of Pittsburgh)

Discussants:  Carole M Counihan (Millersville University)

 

“Mai! Kana!” Negotiating children’s Preferences and caregiver’s Values and Constraints in Feeding Children

Lisa R Garibaldi (University of California, Riverside)

 

“Good” and “Bad” Food Revealed: Understanding Categorizations in Child Feeding Via Visual Methods

Chelsea Wentworth (University of Pittsburgh)

 

The Politics and Polemics of Feeding Children in Santiago De Cuba

Hanna Garth (University of California Los Angeles)

 

Responsive Feeding By Immigrant Bangladeshi Mothers in Melbourne, Australia: A Child Feeding Observation Study

Bithika Das (The University of Melbourne) and Cathy Vaughan (The University of Melbourne)

 

Children in Transition:  Photo Voice for Documenting Vulnerabilities in Food Security and Health Among Children Living in a Homeless Family Shelter in New York City

Preety Gadhoke (St. John’s University) and Barrett P Brenton (St. John’s University)

 

Discussant

Carole M Counihan (Millersville University)

 

4-0170 FOOD ACTIVISM IN EUROPE: NETWORKS, ALLIANCES, STRATEGIES

Sponsored By: Society for the Anthropology of Europe and Society for the Anthropology of Food and Nutrition

Friday, December 5, 2014: 9:00 AM-10:45 AM

Organizers:  Carole M Counihan (Millersville University) and Valeria Siniscalchi (Ecole des Hautes Etudes en Sciences Sociales)

Chairs:  Valeria Siniscalchi (Ecole des Hautes Etudes en Sciences Sociales) and Carole M Counihan (Millersville University)

 

Activism without Mobilizing Power? Food Practices and Social Trust in Postsocialist Bulgaria

Yuson Jung (Wayne State University)

 

Sewing the Social Net through Food Activism in Sardinia

Carole M Counihan (Millersville University)

 

“Inclusive Agriculture”: Creating and Sustaining Transversal Alliances Among Urban Gardeners in Lisbon, Portugal

Ana Isabel Neto Antunes Afonso (FCSH – Universidade Nova de Lisboa) and Krista Harper (University of Massachusetts Amherst)

 

The Crisis from below: The Food Distribution “Solidarity Economy” in Greece

Theodoros Rakopoulos (Human Economy Program, University of Pretoria)

 

Pastoral Products on the Vips Table: Anti-Politics, Entrepreneurialism, and the Commoditization of Social Struggle in Sardinia

Filippo M Zerilli (University of Cagliari) and Marco Pitzalis (University of Cagliari)

 

Coping with Ambiguity. Changing Strategies and Networks of Slow Food in Italy and Europe

Valeria Siniscalchi (Ecole des Hautes Etudes en Sciences Sociales)

 

Coalescing Struggles and Local Initiatives for Alternative Agri-Food Systems in Europe: From European farmers’ Unions Coordination to the “Nyéléni European Forum for Food Sovereignty”

Delphine Thivet (Ecole des Hautes Etudes en Sciences Sociales)

 

4-0325 LESS PALATABLE, STILL VALUABLE: TASTE, AGROBIODIVERSITY, AND CULINARY HERITAGE

Sponsored By: Society for the Anthropology of Food and the National Association of Student Anthropologists

Friday, December 5, 2014: 11:00 AM-12:45 PM

Organizers: Greg de St. Maurice (University of Pittsburgh and University of Pittsburgh) and Theresa L Miller (University of Oxford)

Chairs: Theresa L Miller (University of Oxford)

Discussants: Richard R Wilk (Indiana University)

 

Eating “monte”: Nutrition, Food Security and Taste in El Salvador

Melissa Fuster (New York University)

 

Sago: A Disparaged but Essential Food

Richard Scaglion (University of Pittsburgh)

 

The Bad and the Ugly: Less Delicious Yams and Varietal Diversity in the Canela Indigenous Society

Theresa L Miller (University of Oxford)

 

Millet Madness: Health in Heritage or Food to Leave in the Past?

Madeline A Chera (Indiana University)

 

Diet, Food Preferences, Food Access and Agrobiodiversity Among Smallholder Conventional and Permaculture Farmers in Central Malawi

Abigail E Conrad (American University)

 

Everything but the Taste: Celebrating Kyoto’s Shishigatani Squash As Culinary Heritage

Greg de St. Maurice (University of Pittsburgh)

 

Discussant

Richard R Wilk (Indiana University)

 

4-0395THE “HIDDEN INTELLIGENCE” OF KITCHENS: TECHNIQUES AND TRADITIONS OF MAKING MEALS

 

Sponsored By: Society for the Anthropology of Food and Nutrition and Archaeology Division

Friday, December 5, 2014: 11:00 AM-12:45 PM

Organizers:  Chantel E. White (University of Notre Dame) and Sheena A Ketchum (University of Notre Dame)

Chairs:  Sheena A Ketchum (Indiana University) and Chantel E. White (University of Notre Dame)

Discussants:  Christine A Hastorf (University of California Berkeley)

 

Cooking up a Storm: A Reconsideration of Cooks and Kitchens in Prehistory

Chantel E. White (University of Notre Dame) and Sheena A Ketchum (Indiana University)

 

Puebloan Vessels for Puebloan Foods: Cooking and Serving at the Scott County Pueblo, Western Kansas

Margaret E Beck (University of Iowa) and Matthew E Hill Jr. (University of Iowa)

 

Where Are the Female Chefs? Reproducing and Challenging Gender Stereotypes in Lyon’s Professional Kitchens

Rachel E Black (Collegium de Lyon – ENS)

 

Boil, Roast or Bake? Examining Pluralistic Cooking Practices at a Spanish Mission in Alta California

Emily Dylla (University of Texas at Austin)

 

Brewing Beer in Mesopotamia: Technology, Technique, and Tradition

Tate Paulette (University of Chicago) and Michael Fisher (University of Chicago)

 

Local Garnishing: Chefs’ Discourse and Display of Local Foods in Restaurants

Zachary Schrank (Indiana University South Bend)

 

Discussant

Christine A Hastorf (University of California Berkeley)

 

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Filed under AAA 2014 Washington DC, anthropology, Christine Wilson, Food Studies, Thomas Marchione