Category Archives: anthropology

ASFS Student Paper Awards

The Association for the Study of Food and Society announces its student paper award competition!

Deadline for Annual Submission: February 1. Electronic submissions ONLY!

The ASFS invites current undergraduate and graduate (single authors only) to submit a paper for the William Whit (undergraduate) and Alex McIntosh (graduate) prizes, respectively. These awards recognize students’ contributions to the field of food studies. There will be one award each for an undergraduate student paper and a graduate student paper. ASFS welcomes submissions on a wide range of issues relating to food, society and culture, and from the diverse disciplinary and trans-disciplinary fields that ASFS encompasses. The author of each award-winning paper will receive:

  • $500
  • payment of annual membership and conference fees to be applied to the following year if student is not attending in the current year
  • a free banquet ticket for the coming year’s annual meeting or the following year’s if a ticket has already been purchased or the student is not attending the conference in the current year; and
  • the opportunity to present prize-winning papers at an ASFS/AFHVS conference. Winners who wish to present the year they receive their award must have submitted a conference abstract in that same year.

For further details, please visit the ASFS web site (www.food-culture.org/asfs-student-paper-award/) for the award.

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Filed under anthropology, ASFS, awards, Food Studies, students

A Summary of Food Movements @Trent University

Prof and Student, Farm Manager and Project Coordinator tending the fields.

Prof and Student, Farm Manager and Project Coordinator tending the fields.

 

Helen McCarthy
Trent University

Student and faculty involvement in food issues at Trent University, in Peterborough, Ontario has been long standing, and there are many new exciting initiatives under development.

To begin, the Trent Vegetable Gardens for student research on campus were initiated by a number of students and faculty and they collaborate heavily with the campus vegetarian/vegan student run café, the Seasoned Spoon. These projects and enterprises are not-for–profit, student initiated, and have been running for about a decade.

More recently, the Sustainable Agriculture and Food Systems Program was born. This is, a 4-year honours degree program with an Arts stream and a Science stream. This program is one for students to challenge and think about the dominant global food and agricultural systems that we are all embedded in.

35lbs of chilis harvested from the Experimental Farm, Purchased by Chartwells Sept. 2014

35lbs of chilis harvested from the Experimental Farm, Purchased by Chartwells Sept. 2014

This year, there have been many more projects in development that are proving to have a great potential to create positive change surrounding food services at Trent. These include a newly founded student organization, the Sustainable Agriculture and Food Systems Society, a Trent Apiary, a Campus Food Sustainability Working Group, a new contract with Compass Group campus food service providers (Chartwells), and an undergoing campus Experimental Farm and Greenhouse project.

The SAFS Society is an inclusive student group that mandates to increase student engagement and community awareness in food and agricultural sustainability issues.

The Sustainability Working Group aims to be involved in all matters concerning sustainability in the expectations from Chartwells (Compass Group), specifically these include monitoring the progress of projects that aim to procure local food, reduce food waste, increase energy efficiency and follow up on goals surrounding food quality, affordability, diversity and special food needs (vegetarian/vegan, gluten/dairy intolerance, religious restrictions).

Trent Farm Table

Experimental Farm Table at first ever Campus Farmers Market (Chartwells organized)

The Experimental Farm is a very exciting enterprise that has become Chartwells Key Focus Initiative for 2015 at Trent. So far, the 33 acres Trent has allocated has grown 1/3rd of an acre of vegetables as part of a organic amendments research project; vegetables were sold to the Seasoned Spoon, local Restaurants, and to Chartwells, 1 acre of quinoa, and a research project on reducing inputs in common Ontario grain rotations. The expansion and breadth for the following season are being planned presently.

The KFI means that the new food services provider is committed to supporting Trent in creating an environmentally, economically and socially sustainable food production enterprise on campus that would directly provide marketable produce for Chartwells to purchase and use in campus meals as well as student engagement, and program collaboration. They have also committed to providing capital specifically to invest in a campus greenhouse.

These recent projects are what I personally find most exciting about food issues at Trent. I feel that there is potential for real, forthcoming and positive change; creating real awareness and community engagement around broader food and agriculture concerns.

Trent Bees!

Trent Bees!

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Filed under anthropology, farming, food activism, Food Studies, gardening, students, sustainability

CFP: Trusting the hand that feeds you

Conference of possible interest to readers of this blog:

The interdisciplinary research group Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel invites papers and panel proposals for its 2015 conference, Trusting the hand that feeds you. Understanding the historical evolution of trust in food, which will held in Brussels from 7 to 9 September 2015.

The conference will bring an historical perspective to the study of consumer anxieties about food. Paper proposals are due on December 15, 2014.  For more details, visit the conference web site.

 

 

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Filed under anthropology, CFP, food policy, food politics, Food Studies, history

The New Southern Food and Beverage Museum

SOFAB sign

David Beriss
University of New Orleans

Do you live somewhere with a cuisine of its own? How would you know? There have been some famous attempts to define cuisine, including one by Sidney Mintz that has generated a great deal of debate. I am going to go out on a limb here and suggest that a cuisine requires some kind of self conscious effort by people within a community to declare that their food should be thought of as a cuisine. Who gets to make that claim, what makes the claim legitimate, whether or not it might be disputed…I recognize that there are many questions that could be raised about this definition. But at least for my current purpose, the definition will work because it allows me to suggest that those of us who live in the American South have a cuisine. How do we know?

We have a museum dedicated to proving it.

The Southern Food and Beverage Museum is an actual free-standing cultural institution devoted to documenting the foodways of the American South. I have visited some fascinating, fun, and sometimes odd exhibits and museums devoted to food over the years. These include the Maison Cailler Chocolate Factory in Switzerland (and Hershey, PA as a kid), a mustard museum in Dijon, a beer museum in Prague, a flour museum in Minneapolis, many brewery and winery tours, visits to cheese makers (Roquefort Société puts on a good show), and of course the Coca Cola museum. Fascinating and entertaining as these can be, most are really advertisements for a particular company and its products, often with an excellent opportunity for sampling at the end of the tour. The Mill City museum is an exception. Run by the Minnesota Historical Society, it is built in the ruins of a flour mill on the banks of the Mississippi and really does make an effort to put the history of flour into a social context. But it, like nearly all the others, is still devoted to only one product. This is not where you go to learn about the food of a region or country.

As an effort to document and display the foods and foodways of the American South, SoFAB (yes, that is the acronym) joins a surprisingly robust range of other institutions around the region devoted to similar objectives. The Southern Foodways Alliance, which is part of the University of Mississippi’s Center for the Study of Southern Culture, for example, or food studies as part of a larger program in American Studies at the University of North Carolina, contribute to the idea of distinctively southern culture and foodways.

SoFAB started out as the vision of one woman, Elizabeth Williams, who began work on the idea well over a decade ago. Starting in improvised spaces, she recruited people to build exhibits, participate in conferences, and organize events over the years, eventually landing a space in the Riverwalk shopping mall in New Orleans. I should probably reveal at this point that I am one of the people she recruited and am thus no impartial observer, having enthusiastically participated in a wide range of events at the museum. Liz has worked hard to build an institution that has ties to an immense network of people involved in food studies (including scholars from all over the world), but also to people in the food industry and activists of all sorts.

The museum has a new home, where it may become even more of a cultural juggernaut in the South and beyond. Last week I attended the ribbon cutting ceremony for the new museum, which is now housed in a substantially renovated former market building in a neighborhood of New Orleans that is, as we say, “coming back.” The new site is quite a bit larger and will house permanent and temporary exhibits, a restaurant devoted to the region’s foods, the Museum of the American Cocktail (yes, that has been part of SoFAB all along), and an ongoing series of lectures, cooking demonstrations, conferences, and other events. SoFAB is also home to a substantial research library that is already a very useful resource for scholars interested in the study of food.

The new museum is a big deal here in New Orleans. The ribbon cutting was standing room only, with a surprisingly large media scrum and celebrities from all parts of New Orleans life in attendance. These included chefs and restaurateurs, musicians, scholars, neighborhood activists, and a large number of elected officials (or their representatives) from the state and the city. The museum’s new location contributes to the renovation of a neighborhood that has seen better days and is part of other development in the area, including the future home of the New Orleans Jazz Market (a performance space organized by musician and cultural activist Irvin Mayfield) and other restaurants (including Café Reconcile, a restaurant and institute devoted to training “at risk” young people for the restaurant industry). All of this is part of the ongoing effort to develop New Orleans “cultural economy” by the city and state, turning culture into an economic asset.

Which leads me back to the original question: how would you know if you have a cuisine? I don’t think having good or interesting food is enough. All food is interesting, at least for anthropologists. Not only that, but every society has its own foodways. To make those foodways a cuisine, people need to be interested and passionate about it. They have to be self-conscious about it. Above all, they must want to call it a cuisine. Here, in the American South and, especially, in New Orleans. we have all that. We have a museum to prove it.

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Filed under anthropology, cuisine, culture, foodways, museums, New Orleans, south

2014 Christine Wilson Student Paper Award

Christine Wilson Award

Society for the Anthropology of Food and Nutrition
2014 Christine Wilson Student Paper Award

DEADLINE OCT 31st

The Society for the Anthropology of Food and Nutrition (SAFN) is pleased to invite students to submit papers in competition for the 2014 Christine Wilson Awards presented to outstanding undergraduate and graduate student research papers that examine topics within the perspectives in nutrition, food studies and anthropology.

Papers may report on research undertaken in whole or in part by the author. Co –authored work is acceptable, provided that submitting student is first author. Papers must have as their primary focus an anthropological approach to the study of food and/or nutrition and must present original, empirical research; literature reviews are not eligible. Papers that propose a new conceptual framework or outline novel research designs or methodological approaches are especially welcome. Winners will be recognized and presented with an award at the 2014 AAA meeting in Washington, DC and receive a year’s membership in SAFN.

Students (undergraduate or graduate) must be currently enrolled or enrolled during in the past academic year (Fall 2013 to present). The text of papers should be no longer than 25 pages, double-spaced and follow AAA style guidelines.  For application details please click on the link above or go here.

Deadline: October 31, 2014

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Thomas Marchione Award Deadline Update!

The deadline for submissions for the Thomas Marchione Award has been changed to October 31, 2014. 

All of the information about how to apply is available by clicking the link above or by going here.

Please spread the word!

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IEHCA Conference on Food History and Food Studies in Tours!

26-27 March 2015 – Tours (France)

The European Institute for the History and Cultures of Food (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organising its first International Conference to be held on Thursday 26 and Friday 27 March 2015 in Tours (France).

This is the first event of its kind and aims to become an annual gathering within the scope of a continuation of the IEHCA’s work over the last twelve years, carried out through its publications (Food & History, “Table des Hommes” collection), its support for research (organisation of conferences; awards for young researchers) and its facilitation of networking opportunities among Food Studies researchers (Yearly Summer School…).

The intention is that the symposium will bring together specialists from all over the world. No specific theme as been fixed for this first occasion; all proposals under the broad heading of Food Studies will be considered. In essence, it will be a multi- and cross-disciplinary event covering all historical periods.

All researchers are welcome (doctoral, post-doctoral, research lecturers, independent researchers, etc.).

Two types of submission, with free choice of subject, will be accepted:

Individual submissions, that should include:

  • the name(s) of the speaker/speakers
  • their institution(s) if applicable
  • the title of their paper
  • contact details
  • a 250-word abstract

Submissions for “panel” sessions on a given theme.

  • For each participant, the same information is required as for individual submissions.

Submissions will be reviewed and selected by the IEHCA’s academic committee.

Papers must not exceed 20 minutes in length and can be presented in English or French.

The Institute would be grateful if you could circulate this invitation to those who might be interested.

The closing date for sending submissions is the 15 December 2014.

Every complete submission will receive a reply within 10 days, irrespective of whether it is sent before or on the closing date.

They should be sent, as well as any questions, to Loïc Bienassis (loic.bienassis@iehca.eu).

Please note that conference participants’ expenses cannot be covered in whole or in part by the IEHCA.

Appel à communications et à sessions

Première Conférence Internationale d’Histoire et des Cultures de l’Alimentation

26-27 mars 2015 – Tours (France)

L’Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA) organisera les jeudi 26 et vendredi 27 mars 2015 à Tours (France) sa première Conférence Internationale.

Cette manifestation, destinée à devenir un rendez-vous annuel, s’inscrit dans le prolongement des actions que mène l’IEHCA depuis douze ans à travers sa politique éditoriale (Food & History, collection Tables des Hommes), son soutien à la recherche (organisation de colloques ; aides aux jeunes chercheurs) et son travail de mise en réseau des chercheurs en Food Studies(Université d’Eté…).

Cette conférence aura l’ambition d’accueillir des spécialistes du monde entier. Aucun thème spécifique n’a été retenu pour cette première édition ; toutes les propositions relevant des Food Studies seront examinées : ce symposium est par essence pluri- et transdisciplinaire et couvrira l’ensemble des périodes historiques.

Tous les chercheurs sont les bienvenus (doctorants, post-doctorants, enseignants-chercheurs, chercheurs indépendants…)

Deux types de candidatures, portant sur un sujet libre, pourront être soumis :

Des candidatures individuelles, qui comporteront:

  • le nom du ou des communicants,
  • leur(s) éventuelle(s) institution(s) de rattachement,
  • le titre de leur intervention
  • leurs coordonnées
  • un résumé de 250 mots

Des candidatures par session portant sur l’organisation d’un « panel » autour d’un thème donné.

  • Pour chaque intervenant, devront figurer les mêmes informations que celles requises pour les candidatures individuelles.

Les candidatures seront examinées et sélectionnées par le comité scientifique de l’IEHCA.

Les communications ne devront pas excéder 20 minutes ; elles pourront être présentées en anglais ou en français.

N’hésitez pas à faire circuler cet appel autour de vous.

La date limite d’envoi des candidatures est fixée au 15 décembre 2014.

Les candidatures complètes recevront une réponse sous dix jours quelle que soit la date d’envoi.

Elles sont à adresser, ainsi que vos questions, à Loïc Bienassis.

Notez qu’aucun défraiement n’est prévu pour les participants à la conférence.

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Filed under anthropology, CFP, Food Studies