Author Archives: atrubek

PhD Fellowship Opportunities at UVM

If you are interested in the intersection of food systems and health, food systems and sustainability or food systems and climate change, these opportunities may be of interest to MA or MS students considering the pursuit of a Phd.

Gund Institute Funded PhD Opportunities

The Gund Institute for Environment at the University of Vermont (UVM) seeks up to eight exceptional PhD students to start Fall 2019 and conduct interdisciplinary research on global environmental challenges. Application reviews will start January 18.

The Gund Institute is a newly expanded campus-wide center for interdisciplinary research, where 150 faculty, global affiliates, post-docs, and graduate students collaborate widely to understand interactions among ecological, social, and economic systems. We explore environmental issues at the interface of four pressing research themes: climate solutions, health and well-being, sustainable agriculture, and resilient communities.

CURRENT OFFERS:

Gund Institute Research Assistantship: We seek up to three PhD students working on Gund research themes, especially the connections among them. Students will receive up to four years of support at $32,000 per year, plus tuition

Gund Institute Barrett Assistantship: We seek up to two PhD students for a new opportunity provided by the Gund Institute and UVM’s College of Engineering and Mathematical Sciences (CEMS), supported by the Richard Barrett Foundation. Students will receive up to four years of funding, including an annual stipend of $35,000 and tuition.

Leadership for the Ecozoic: We seek up to three PhD students at UVM to pursue mutually-enhancing human-Earth relationships in a global research-to-action partnership with McGill University. Students receive three years of funding, including an annual stipend of $27,000, plus tuition.

All students receive health insurance. Conference and research funds are also available.

For full details, explore Gund PhD opportunities online (how to apply, qualifications, etc).

The Gund Institute catalyzes environmental research, develops real-world solutions to global issues, and connects UVM with leaders in government, business and beyond. We are committed to ensuring an inclusive environment where diverse voices and perspectives are active and welcome.

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Meal Kits: Our Culinary Future?

photo of a toast

Photo by rawpixel.com on Pexels.com

Amy B. Trubek, University of Vermont

Americans spend more and more money on food prepared outside the home, and every day cooking becomes more episodic and less linked to gender and domestic obligations. Your grandmother would be surprised by your dinner preparations whether she was born in 1900, 1920, 1940 or 1960, whether she was or is a good cook, a terrible cook, a happy cook, a hostile cook.  At the same time, she would also find much that is familiar, especially the cycle of organizing, shopping, cooking and cleaning up. The past 50 years have borne witness to major social, economic and technological transformations to an obligatory chore. Highlighting the broad transformations and the immediate realities of making a meal is a new intervention in addressing the demands of everyday cooking – meal kits – that would intrigue anyone’s grandmother. You can now purchase all the components of a designed meal – the recipe along with the portioned ingredients – and have them delivered to your house. Although in the United States each meal kit service promises uniqueness – we’re vegan! Our packaging is compostable! We source locally! – there is a similar structure to all of them (for example, Blue Apron, Purple Carrot, Hello Fresh, Chefd ). The customer either subscribes to the service or orders individual meals from an online platform that provides a diverse array of meals to choose from. The ingredients and recipes are delivered to your home. But then you transform it from the raw to the cooked.

Are meal kits our future? My own research is preliminary but intriguing. In 2016, in the midst of finishing my book Making Modern Meals: How Americans Cook Today, a University of Vermont undergraduate, Adelaide Cummings, approached me after a lecture on the topic about her interest in doing an honor’s thesis exploring these. I had been following the launch of Blue Apron and Purple Carrot with great interest. Why not? We worked together to create a feasible pilot project, combining a qualitative experiment with non-users of meal kits (providing a week of meals and doing follow up interviews) with a quantitative survey of consistent users of them (providing a combination of open ended and multiple-choice questions). By the end of this small research project, we were cautiously confident that meal kits are here to stay.

We who do research on food and nutrition should investigate meal kits – their very existence reveals our cultural preoccupations and our culinary navigations. But they might also have predictive power, providing a window into the cooks and eaters we may become, serving as a talisman in a story of transformation to our everyday lives. Meal kits signal our on-going liberation from a long-standing reality: that in order to feed and nourish, first someone must prepare the meal. In 1960, Americans, on average, spent 80% of their food dollars on foods to be prepared inside the home. By 2015, that expenditure was down to 50%. What will we be doing in 2060? If meal kits allow us to create the cultural object we desire – a meal that nourishes and nurtures and comes from somewhere known, an endeavor that involves some effort but not much planning, a result that tastes good and not boring, repetitive or bland – then by 2060 they just might be the new normal.

The idea and the entrepreneurial activity to realize this idea are distinctly 21st century. The idea, interestingly, originated in Sweden, a nation and culture held up in the United States as a model of work/life balance, but where even so, making dinner every night can be a chore. The ‘invention’ is credited to Kristina Theander, a Swedish project manager interested in helping families figure out the ‘life puzzle’ of every day family activities. She launched Middagsfrid, which delivered bags of groceries with recipes to people’s doors in Stockholm; the business has expanded to deliver throughout multiple countries in Europe (Case Study) The first business in the United States based on delivering the components of a meal to be prepared at home was Blue Apron, founded in 2012 by three tech entrepreneurs. Other entrepreneurs (and now major companies such as Amazon) jumped into the game and now American companies generate over 1.5 billion dollars a year in sales of meal kits (See articles in the NY Times and Business Insider) .

Meal kits can be construed as a convenience product, but do they fall into the same category as frozen dinners and take away rotisserie chicken? The ingredients are compiled together in a warehouse and distribution center and then shipped in a cardboard box, ultimately delivered to the customer’s home. Each box contains ingredients that have been pre-measured and sometimes prepped for that specific recipe, as well as a recipe card with pictures to walk customers through the cooking process. Many companies, including Blue Apron, offer instructional videos for subscribers to learn different cooking skills that may appear in the recipes they receive.

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Thomas Marchione Award

Announcement: Thomas Marchione Award

Deadline July 27, 2018

Eligibility: all MA, MS or PhD students

For research exploring “the best and more sustainable approaches to fulfill the right to food” in the words of Dr. Thomas Marchione, whom we honor in presenting this award.

This annual award will be granted to a student whose work addresses food as a human right, including a focus on food justice, food security and access, food sovereignty and other areas where social justice and food intersect. Students should apply, even if they have not fully completed their research, because work-in-progress, and proposed work will also be considered. The winner will be awarded a cash prize ($750) and a one -year membership to the AAA and SAFN. More award information

 

Submit applications to Dr. Ryan Adams (adamsr@lycoming.edu), Lycoming College

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CFP for EASA2018 in Stockholm: Moving on: Food Futures and Reimagining Uncertainty

Does your research look at food practices, food supply chains, local
cuisines or agriculture in a changing environment? Does your work draw
broadly on the themes of temporality and orientations toward the future –
practices of anticipation, anxieties, food security, planning or
uncertainty? If yes, you are warmly invited to submit an abstract to our
panel ‘Moving on: Food Futures and Reimagining Uncertainty’ (P033) and come
meet us in Stockholm at the EASA’s Biannual Conference ‘Staying, Moving,
Settling’ from 14 to 17 August 2018.— Moving on: Food Futures and Reimagining Uncertainty (P033), a panel of the EASA Anthropology of Food network
This panel addresses how food ‘moves on’ across time and space, borders and
bodies. From everyday practices to overarching value systems, we consider
foodways as human contemplations of the future: as sources of uncertainty,
as cushions against it and as speculations in search of opportunities.
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Byron Fellowship for Undergraduate and Graduate Students

This short and intensive leadership fellowship might be of interest!

The Byron Fellowship program is available to 20 upper class undergraduates, graduate students, and “recent” graduates from throughout the world by application. Prospective Fellows are evaluated based on their demonstrated academic, civic, and professional leadership. The Foundation is interested in a renaissance in the health of human and natural communities.

Fellowship Opportunity

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What is Good Food? Anthropologists, historians and economists in conversation

What is Good Food? Five episodes of delicious stories and conversations about how we know what we eat is ‘good’. This podcast series is produced by a group of food researchers, and our conversations are based on papers presented at a food research workshop organised by the SOAS Food Studies Centre and University of Warwick Food GRP. 

Via itunes: https://itunes.apple.com/us/podcast/what-is-good-food/id1309980803?mt=2 

Via soundcloud: https://soundcloud.com/whatisgoodfood

Episode 1 wonders whether the past is tasty through a conversation about food history and heritage in Macau and Ghana.

Episode 2 asks who decides what is good food: governments, markets, men, women or children, with examples ranging from London to India.

Episode 3 “tastes like a piece of heaven” and features a conversation about farming and ways of knowing in the US and Bangladesh.

Episode 4 explores “real food” in and around farmers markets in Shanghai and in food education in Taiwan.

Episode 5 features a conversation about the construction of value, with stories about ox meat and bread from Croatia and Morocco.

Comments here on the blog or via the host websites are very welcome!

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CFP ASFS Panel in June 2018: Food on the Move

 

Shayan Lallani and Kerri Lesh  are looking for a third panelist who might be able to fit their panel theme of “food on the move.” This is for submission to the ASFS/AFHVS annual conference from June 14-17 in Madison, Wisconsin. 
Kerri Lesh writes: Both of our abstracts involve food as a product that travels and or changes over the course of time.  Here are our abstracts:

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