Tag Archives: food

Food, Culture, and Social Justice in Oregon and Ecuador

osu pic 1

Joan Gross
Oregon State University

2016 Intercultural Learning Community with Oregon State University

The goal of this learning community is to gather a multicultural group of people (undergraduate and graduate students, professors/instructors and community members) who are passionate about food and social justice and who are interested in joining with others to learn more about cultural aspects of food, food systems and alternative food movements in Oregon and Ecuador. Through cross-cultural dialogue, collaboration, and experiential learning, participants will further develop their knowledge, social networks and their capacity for engaging food systems issues as global citizens, rooted in local realities. In addition, past participants all reported an increase in their communicative competence in Spanish or English.

The group will be composed based on the following criteria

  • ability to enlighten the group about some aspect of the food system
  • gender equality
  • cultural diversity
  • age diversity
  • generosity of spirit

Program Cost:

US-based participants – $2110

Ecuador-based participants – $1710

This does NOT include tuition, transfer fees, airline ticket, miscellaneous meals/entertainment, passport or visa fees for Ecuadorians. Some scholarships are available.osu pic 2


Before beginning the program, participants must take the 4 credit Oregon State University online course “International Perspectives on Food Systems” (FCSJ 454/554). The cost of this course is $1120 for undergraduate credit or $2084 for graduate credit. Community members (including professors) who are not interested in transcript-visible university credits will be able to take a version of the course. OSU students will sign up for 6 credits of FCSJ 422/522 in Fall term 2016 to cover the 180 hours of field study and reflection exercises.

Credits, Certificates, Professional Development:

Every participant who successfully completes the program will receive a Professional Certificate in Food, Culture and Social Justice offered by the School of Language, Culture and Society of Oregon State University. Students who are enrolled in Oregon State University can count the credits towards either an undergraduate certificate or a graduate minor in Food in Culture and Social Justice. We will gladly work with other universities to establish equivalencies.

Professors, instructors and other community members will be supplied with a letter delineating the professional development aspects of the program that they can submit to their directors. We will encourage directors to compensate participants with a course down, airline tickets and other program costs.

Important Dates:

  • November 132015 – Deadline for applications
  • December 15, 2015 – selected learning community participants are notified
  • January 8, 2016 First installment of $100 is due for participants
  • March 15, 2016 – Scholarships will be announced
  • April 15, 2016 – The remainder of the bill is due
  • July 18, 2016 mandatory meeting for Ecuador group (must have passport, visa, travel insurance and airline ticket by this time. It’s possible to meet by skype)
  • October 28, 2016 mandatory meeting for Oregon group (must have passport, travel insurance and airline ticket by this time. It’s possible to meet by skype)

The tentative dates for the program are August 30 to September 13, 2016 for the field stay in Oregon and December 9 to December 23, 2016 for the Ecuador field stay. You are expected to be available for the entire field stays in both Oregon and Ecuador and to participate in certain exercises online following the two field stays.

The application and cost breakdown are available at http://liberalarts.oregonstate.edu/feature-story/2016-intercultural-learning-community-0

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Filed under anthropology, Ecuador, Food Studies, Oregon, Oregon State University

Food Heritage and Culinary Practices

sorbonne musee histoire naturelle palim

Call for papers

Food Heritage and Culinary Practices

International and interdisciplinary symposium

October 14 th -16th 2015

National Museum of Natural History

57 rue Cuvier, 75005 PARIS

We propose to bring together researchers from all fields around the core theme of cooking in order to collectively understand the construction process of food heritage. Specific combinations of ingredients and techniques, from daily, festive or professional cooking, allow achieving textures, flavors, aromas and aesthetics peculiar to a social or cultural group. We wish to combine different approaches to reach this global awareness. We will engage physicists, chemists and biologists, who work on ingredients, their origins, their properties, their processing, their impact on physiology and health, along with anthropologists, sociologists, geographers, historians, archaeologists who work on terroir, food processing techniques, old and modern recipe books, consumption patterns, representations, cultural expressions, identity and, of course, heritage.

Call for papers

We expect contributions, from all disciplines, that could enlighten our understanding of culinary practices and the construction of food heritage.

Papers may address topics such as (partial list):


– Evolution of practices and techniques (from prehistory to the present)

– Circulation, exchange and appropriation of products and associated knowledge

– Fermentations: implementations, diversity (meals, drinks)

– Sensory aspects

– Geographic distribution of taste and distaste


– Origins and history of food systems

– Food diversification: management, production and use of biodiversity

– Propagations, innovations, crossings

Terroirs and territories

– Heritage scenography


– Economic advantages of heritagization

– Food trade channels: quality and sustainability

– The organic sector: economic and ecological issues

– Diet, lifestyle and metabolic diseases

– The development of food preferences: generational and cultural effects

The originality of the conference largely depends on its interdisciplinary nature, which constrains the content and form of presentations. In order to favor mutual understanding and to enhance discussions, speakers are asked to position their talk in a wide framework and avoid any technical jargon difficult to understand by people from other disciplines.

For any communication proposal, please send before July 10th, 2015 a title, abstract (< 400 words) in English or French, a brief CV (< 1 page) and contact information (phone / e-mail / postal address) both to Esther Katz (katz@mnhn.fr) and Christophe Lavelle (lavelle@mnhn.fr). Authors of selected proposals will be notified by end of July.

The conference will be held in French and English

Organizers (contact)

Esther Katz, IRD – Muséum National d’Histoire Naturelle, Paris – katz@mnhn.fr

Christophe Lavelle, CNRS – Muséum National d’Histoire Naturelle, Paris – lavelle@mnhn.fr

Scientific committee

Guy Chemla, Université Paris 4

Renaud Debailly, Université Paris 4

Charles-Édouard de Suremain, IRD – Muséum National d’Histoire Naturelle, Paris

Dominique Fournier, CNRS – Muséum National d’Histoire Naturelle, Paris

Jean-Pierre Grill, Université Paris 6

Esther Katz, IRD – Muséum National d’Histoire Naturelle, Paris

Christophe Lavelle, CNRS – Muséum National d’Histoire Naturelle, Paris

Vincent Maréchal, Université Paris 6

Vincent Moriniaux, Université Paris 4

Emilien Schultz, Université Paris 4

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Eating Alone? Friends Are One Click Away

Sangyoub Park
Washburn University

Are you getting tired of “eating alone”? Now you have a solution. Just click away. While you’re eating, you can watch someone eat online. And this is exactly what’s happening in Korea. And this has become lucrative business.

chef king biryong

Pictured above is Ji-hwan Choi, known as Chef King Biryong on his Meok-bang show. He is one of the more well-known meok-bang show hosts. He is in military uniform to connect viewers and to bring back nostalgic memories because most males in Korea have to serve in the military. The Diva is another popular host.

This growing new trend of “watching someone eat” (meok-bang: eating on air or eating broadcasts in Korean) can be attributed to a number of factors. Among them, I will highlight four factors behind the soaring popularity of meok-bang.

First, this trend is strongly related to a growing number of one-person households. The proportion of single-person households drastically increased to 35.9 percent in 2013 from about 9 percent in 1990, according to Korean Statistics. Watching someone eat online can be one way of dealing with single-person’s loneliness. They do not want to eat alone. They want to alleviate a sense of “alienation.” While they are watching these shows, they feel connected.

Second, watching someone eat is also an efficient way to relieve stress from a fast-paced and hyper-competitive life style. Korean society has been dictated by a culture of “success at any cost,” which places enormous pressure to many Koreans. Students, for example, are stressed from demanding school life and young Koreans are pressured from hectic work life. By watching someone eat, it can be argued that Koreans are experiencing a vicarious pleasure.

Third, the popularity of meok-bang is attributed to advanced technology, especially super-fast internet connections in Korea. Korea is known as the most wired place on the globe. Hyper-fast internet speed make it possible for viewers to interact with the shows. Meok-bang shows are streamed live, so these shows are not one-way, but rather mutual. Meok-bang hosts and viewers are “emotionally” connected to each other. This explains why the hosts tell stories while they are eating (and cooking). Many stories can be shared with viewers as well. This emotional connection might be made possible due to the high number of smartphone users. Korea has the highest smartphone use with a penetration rate of over 70 percent in 2014. This similar trend of watching someone eat occurred in the 2000’s in Japan, but made use of VCR and DVD, which are one-way technologies.

Fourth, this trend is also associated with a culture of consumption. In affluent Korean society today, food is not simply meant to fill the stomach. In the past, Koreans ate because they were hungry. But today they are able to consume food based on taste and aesthetic. Meok-bang reflects this changing food culture in Korea as well.

I think that these surging meok-bang shows are producing a new way of “commensality without actually sharing the same table.” These shows may transform eating as an individual act in modern society to social eating by providing a platform of bonding and sharing with strangers.

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Filed under culture, foodways, internet, korea, public eating

Good Foods and Foods Good for Health: Hunger and Obesity in Samoa

Kitchen counter with (from left to right) large pot with rice, sugar, teapot, and a bowl with boiled bananas with coconut cream (fa'i fa'alifu). Photo by Jessica Hardin.

Kitchen counter with (from left to right) large pot with rice, sugar, teapot, and a bowl with boiled bananas with coconut cream (fa’i fa’alifu). Photo by Jessica Hardin.

Jessica Hardin
Brandeis University

After a cup of sugary tea, John, a Samoan physician, explained to me that the major cause of metabolic disorders in Samoa is the lack of “access to a lifestyle where you can pick your own food.” He immediately offered himself as an example; “My own battle is with food, because we are family oriented and I find that I am healthiest when I am overseas working.” In other words, John found himself “pining for healthy foods” because when eating with his family he had to eat what was available. John felt he was “healthier” when he was traveling because he could choose his own foods, which were “foods good for” health. Others I interviewed would often bring up craving “good foods,” that is fatty, salty, and sugary foods. One diabetes patient, Iona, explained his difficulty with changing his diet: “I can see the piece of pork lying there, and the fried chicken leg. Well, I crave it. It is tempting you, even when I am given food cooked with vegetables. That’s good because it helps with my diabetes. It is best for me.” These vegetable options were good for health but were not the good foods (meaai lelei) Iona craved. Both John and Iona felt unsatisfied and hungry even though they had access to food; they also both struggled with their weight and controlling their diabetes.


Obesity research in Samoa tends to obscure the experiences of people like John and Iona, that is the experience of hunger and craving in a environment known for imported food dependence and obesity – Samoa. Anthropologists are increasingly calling for bringing obesity and hunger research together as “contingent circumstance[s] of inequality” (Pike 2014). Obesity research in Samoa has documented why obesity and related metabolic disorders have increased so rapidly. This research tends to focus on the culture of eating, feasting, and access to imported foods. However, the other side of food dependence is a story of craving, hunger, and desire, which needs equal attention. The lack of attention to the experience of hunger in obesity research reflects the drive in obesity research ‘to do something’ about obesity. The “war on fat” is waged domestically and globally and the rhetoric of epidemics reinforces the idea that all fat is unhealthy, that excess weight is a disease, and stigmatizing weight and eating is an acceptable, and even desirable, way to address said epidemic. As a result, the medicalization and moralization of fat can obscure the co-presence of the abundance of imported, fatty-salty foods and (the experience or fear of) hunger.

In other words, while Samoa is dependent on imported, highly processed foods, and these foods have become incorporated into food sharing and food values, not everyone across Samoa has equal access to those foods. Fear of hunger and desire for satiety encourages many Samoans to eat good foods, when they are available, even when these same foods are not considered good for health.


Family meals: Chicken with cucumber and white rice. Photo by Jessica Hardin.

Family meals: Chicken with cucumber and white rice. Photo by Jessica Hardin.

Many of the diabetes patients I interviewed understood they needed to eat differently than the rest of their family, but by eating differently they felt different––hungry or left wanting––even if they had plenty of food to eat. Manu, in his sixties who visits the diabetes clinic every month (indicating that he is not in control of his diabetes) said: “everything I like is not allowed. But if you want to live you have to exercise and eat, well not eat, because your life is in trouble. Sometimes it’s hard so I just eat.” When I asked Manu to speak more about why he “just eats” it became apparent that Manu struggled because he felt there was no food for him to eat, “I eat what [my family] gives me.” Another diabetes patient iterated this: “whatever foods I get that’s it, if they give me pork I eat it all.” For Manu, not only were the things he liked off limits but also in his household there were no alternatives. For alternatives foods to be available, he would have had to request different foods or preparations styles, which may have required the family to spend resources differently. Manu did not cook and did not earn cash and so despite being an elder in his family, who presumably could make demands to change household consumption, he refrained. Just as Iona desired chicken legs, many of my interlocutors experienced deprivation when changing their eating habits. “It’s the kind of thing where you love eating salty food so it’s difficult to change,” explained a nurse in a district hospital. She laughingly said, “this hunger, this appetite continues,” even after eating.

 Lea, a woman in her late forties, lived alone with her son. Instead of insisting that her son work the plantation, which would be a reasonable

Family meals: Instant noodles (saimini) with tinned corned beef (pisupo). Photo by Jessica Hardin.

Family meals: Instant noodles (saimini) with tinned corned beef (pisupo). Photo by Jessica Hardin.

response given that would be the family’s only access to cash (from the sale of crops) and starchy foods, Lea insisted her son stay in school. This meant Lea tended to the plantation. She said sometimes “there is nothing, I don’t know where to find food, maybe in the ocean sometimes. Sometimes I only boil a bunch of bananas for the whole day and night.” Only bananas is an idiom of hunger because it suggests that meals are incomplete. Starches alone without good food does not constitute what Samoans would consider a “meal.” The incompleteness leaves the person feeling hungry, despite access to some food. Another woman, I interviewed noted that sometimes her household has “only taro” to eat. She said, “it’s better to eat even when it’s bad food.”


This desire, or hunger for complete meals or good food, may encourage some to eat good foods when they are available, even if they are “bad” for health. These decisions reflect social and economic constraints, but satiety, desire, craving, and hunger for good foods also influences food choices. Epidemiological research has richly documented this “natural experiment” but in documenting these factors and features of global change, the experience of those suffering from cash-poverty and disease are often omitted. Inequalities generate hunger and craving, even when there is food available.

Jessica Hardin is a PhD Candidate at Brandeis University and incoming Assistant Professor at Pacific University. She is the co-editor of the volume Reconstructing Obesity: The Meaning of Measures, the Measure of Meanings . This post is based on a chapter, which will appear in the volume, The History of the Ethnography of Hunger: Research, Policy, and Practice, edited by Ellen Messer.

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Filed under anthropology, diabetes, food and health, hunger, obesity, Samoa

Collaboration and Innovation Across the Food System

Annual Joint Conference

Association for the Study of Food and Society and

the Agriculture, Food, and Human Values Society

June 18-22, 2014, the University of Vermont


Submission deadline: February 1, 2014

Decisions will be made by March 15, 2014


This year’s ASFS/AFHVS Annual meeting and Conference invites dialogue about the importance of collaboration and innovation across the food system. Such dialogue can occur at many levels: across disciplines, between locations, amongst community members.

Vermont is a perfect location to consider both the present realities and future possibilities of an integrated and sustainable food system. University of Vermont’s Food Systems Initiative is a new trans-disciplinary initiative which seeks to strengthen the viability of regional food systems for globally scaled issues through research, education, and outreach. UVM faculty affiliated with the Food Systems initiative represent a wide range of disciplines and are engaged in collaborative research, including such topics as gender, class and food work; the economic and health effects of sugar sweetened beverage taxes, dairy cattle health in food production systems and the ethics of the food system.

Food Systems collaborations extend beyond the University. For example, Vermont’s Farm to Plate initiative is designed to increase economic development in Vermont’s food and farm sector, create jobs in the food and farm economy and improve access to healthy local foods. What will such collaborations do to help shape our future food system? How do we understand the many innovations occurring every day, not just in Vermont but at universities, government entities, NGOs and on the ground all over the world?

Submissions are strongly encouraged in the following four formats:

  • Lightning talk* (five minutes maximum, similar to Pecha Kucha, Ignite, talk20, etc.)
  • Posters (eligible for awards, including a student category)
  • Pre-organized Scholarly Panels (papers submitted to discussants and panel members in advance)
  • Pre-Organized Pedagogy and Outreach sessions (roundtables, workshops, etc.)

Submissions are also accepted for 15 minute conventional paper presentations to be grouped with 2 to 3 other papers by members of the program committee. We strongly encourage practitioners, activists, government staff, and those with other practical knowledge of food and agricultural systems to participate, in addition to academics. We ask submitters formulating panels, roundtables and workshops to consider including participants whose orientation goes beyond the narrowly academic.

We especially encourage submissions that speak directly to the theme, but also welcome submissions on all aspects of food, nutrition, and agriculture, including those related to:

  • Art, Media, & Literary Analyses
  • Research Methods
  • Environment & Climate Change
  • Agroecology & Conservation
  • Ethics & Philosophy
  • Community Engagement
  • Gender, Race & Ethnicity
  • Globalization
  • Nutrition and Nutrition Policy
  • Social Justice
  • Farm to School; Farm to Institution
  • Pedagogy
  • Politics, Policies & Governance in National & Global Contexts
  • Social Action & Social Movements
  • Sustainability

Student Involvement

Students are especially encouraged to submit proposals. The professional societies include many members who have pioneered transdisciplinary work in food systems. It is our responsibility to encourage and foster this next generation of scholars, researchers and practitioners who will build on those foundations.

Abstract Submission

Please note: Due to strong increases in the number of abstract submissions for this conference in recent years, in 2014, only one submission per person as lead author or submitter will be accepted (in any format).

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Filed under anthropology, Call for Papers, CFP, Food Studies, foodways

Will Work For Food?

Making Cheese Eataly

Food and Work

Call for Papers

 Special issue of Labor: Studies in Working-Class History of the Americas

Susan Levine (University of Illinois at Chicago) and Steve Striffler (University of New Orleans), co-editors

Food studies has become an important field for research as well as for activist-oriented students and faculty.  A spate of new literature looks at foodways and identity, agricultural policy and the industrialization of the food system, commodity chains and globalization.  What is missing from this new work is a historical look at food and agriculture as sites of work.   The classic labor histories of meat-packing, restaurant work, or food boycotts, for example, have yet to be up-dated in response to this new research.

We will be editing a special volume of Labor focusing on the history of food work broadly defined.  Possible topics include:

  • Cooking as domestic labor (slaves, servants, maids)
  • Agricultural labor in the context of globalization
  • The impact of fair trade on local agricultural labor
  • Food workers as political actors – eg, the anti-GMO movement in Mexico; the role of food workers in the Civil Rights Movement
  • Restaurant/food-service worker organizing
  • Working class diets – nutrition, malnutrition, and obesity as class issues
  • The work and industrialization in food service corporations
  • Agricultural policy (eg, the Green Revolution) as labor policy
  • Military rations – keeping soldiers healthy
  • Food politics – boycotts, food-strikes
  • Home Economics – gender and professional work/the de-skilling of cooks

Prospective authors should send abstract (300 words) and short CV to slevine@uic.edu andstriffler@hotmail.com by October 1, 2013.  The editors will determine whether the proposed work fits thematically in the special issue.  Articles will be due June 1, 2014.   The special issue will appear as the Spring 2015 volume of Labor.

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Filed under anthropology, Call for Papers, CFP, Food Studies, history, labor, unions, work

CFP: Devouring Japan

UT East Asian Studies Logo

The Center for East Asian Studies at the University of Texas at Austin invites paper proposals for “Devouring Japan,” a 2-day interdisciplinary conference on Japanese food and food cultures, to be held in Austin on February 21-22, 2014. Building on growing academic interest in food studies, the conference seeks to explore five themes that will serve as analytical frameworks for the proceedings: Production, Consumption, Circulation, Representation, and Identity. We seek to include innovative research that explores Japanese foods from a variety of perspectives including:  the material culture of cuisine; histories of iconic foods, beverages or key chefs/restaurateurs; ethnographic and ritual practices involving foods; government policy and the regulation of food; representations of food in art, literature and film; globalization and/or transnational hybridization of foods; and how local, regional and national identities are shaped by foods.

The conference will include keynote lectures by Ken Albala (Professor of History, University of the Pacific) and Eric Rath (Professor of History, University of Kansas). It will culminate in a keynote roundtable discussion by Professors Albala and Rath, together with select panelists, to reflect upon the potentials for cross-disciplinary research between Food and Japan Studies.

In addition to presenting original research, invited scholars will be asked to actively participate in panel discussions by acting as respondents and in the culminating roundtable session.  Participants will also be asked to submit a draft (12-15 pages) of their papers by January 25, 2014 for distribution to other conference participants. A select number will be invited to revise their papers by August 31, 2014 for publication in an edited volume.

Thanks to the generous support of the Japan Foundation and the Northeast Asia Council of the Association of Asian Studies, UT will cover all ground transportation, meal and hotel expenses in Austin.  As befits the themes of the conference, participants will have several opportunities to sample some of Austin’s best food offerings.  Invited scholars, particularly junior scholars with little access to travel support,will also have an opportunity to apply for additional travel funding in fall 2013.

Interested scholars are asked to submit a short (max. 3 pages) CV and a paper proposal of max. 400 words to Dr. Nancy Stalker,  nancy.stalker@austin.utexas.edu, by August 15, 2013.

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Filed under anthropology, Call for Papers, CFP, Food Studies, history, Japan