Author Archives: foodanthro

EATALY and FICO EATALY: Good to Think? (Part One)

Pasta Eataly

Amy Trubek with Elisa Ascione (Umbra Institute), Rachel Black (Connecticut College), Jesse Dart (University of Sydney), Rebecca Feinberg (University of California-Santa Cruz and Fabio Paresecoli (New York University)

One of the wonderful consequences of stepping out of the office and classroom and going into the “field,” are those moments where participating in a singular experience creates a flash of insight, lighting up new neural pathways (or maybe generating alternative visions), an opening that allows you to ‘connect the dots’ in a new manner. All of a sudden a series of seemingly random moments or thoughts start to make sense in relationship to each other. This happened to me in March, during an extended trip in Italy. I went on a fieldtrip with food anthropologist Elisa Ascioneand her Umbra Institute students to visit Parmigiano-Reggianocheesemakers and members of the Parma Prosciuttoconsortium as well as a visit to FICO Eataly(outside of Bologna). Each of the stops on the fieldtrip was stimulating and facilitated many new thoughts about the taste of place, Italian food culture and the globalization of the food system. But the moment where I was jolted out of my familiar thoughts about such topics, the moment I realized something was happening right in front of me and I was not paying attention, was when we stepped into the vast building that is FICO Eataly World. This vast indoor and outdoor space (100,000 square meters) opened in late 2017 and promised visitors “a discovery of all the wonders of Italian biodiversity”. I had heard about Eataly from friends and family in New York City and last year I went on a quick walk through of the one in Boston. Without reflection or connection, my analysis was simple: this was a new version of the standard American food court (Eataly operations in the United States also include Las VegasandChicagoand the global total is 39). End of story.

But then I went to Italy for six weeks. And I spent much of that time exploring Italian food culture, talking to Italians invested in making food and drink or scholars interested in understanding such practices. Entering the former warehouse, now housing the “Disneyworld of food,”  the story of Eataly immediately became more complex and compelling. I had no previous expectations, as I didn’t know this theme park existed before we started the fieldtrip; on entering I tried to take in the wide lanes extending between many shops – the stand creating homemade pasta, the endless trattorias (45 total), the Grana Padano cheese plant, the stand making Mortadella – the list goes on and on. But there was more than the seemingly infinite offerings of food and drink. There was the amphitheater for presentations and classes! The free bicycles (with built in shopping baskets)! The outdoor miniature golf course themed with statues of farm animals! A volleyball court! The juxtaposition of talking with the cheesemaker in the Parmigiano-Reggiano plant, watching the shaping and aging of huge rounds of cheese earlier in the day, tasting the particularities of one cheese made in one place, and then wandering around this massive enterprise, gave me pause (and a little bit of a headache too!). I realized that a powerful vision and a massive infrastructure were crucial to the reality of Eataly, an enterprise only twelve years old, telling a very 21stcentury taleabout the allure of food and drink, evoking tropes about culture and heritage while existing in tension with the reality of global supply chains.

Eataly Florence

This story was about way more than a food court. But how to figure it out? In particular, what are the long-term consequences of the success of Eataly, especially for the livelihoods of Italian producers and the transfer of knowledge around Italian food culture. In a recent New York Times article (about the opening of the 39thEataly, in Paris), Nicola Farinetti, the store’s manager and son of the chain’s founder, explained Eataly’s role: “Unfortunately the world of small food shops, those small places dedicated to quality food, like Americans imagine, died many years ago.” Eataly, in this analysis, serves as – well, what? – a museum and mall? A 21stcentury town center? But my knowledge of Italian food culture is certainly not thick, so I decided to reach out to the experts! I contacted five scholars of Italian food culture, including anthropologists.

Rachel Blackemphasizes the differences in meaning and thus consequences, especially for everyday life. “I think you need to differentiate between Eataly in Italy and abroad. The first Eataly in Turin really spoke to Italians (Torinesi). There were many ‘idioms’ from open-air markets and regional food specialties and wines were showcased. [Whereas] Eataly inNYC and Boston tend to be more of a food court with some specialty items here and there. I find it to be a very superficial showcase of Italian food.”

Fabio Paresecoli agrees, pointing out that there are other robust means for Italian producers to reach consumers, especially Italian consumers: “Italian food culture as a live, changing, evolving dimension definitely does not need FICO Eataly or similar enterprises to remain viable. Already the government has provided a strong framework for the maintenance of heritage through geographical indication and the inscriptions on the UNESCO intangible cultural heritage list, a project that has also been embraced by producers as a way to boost their sales, command higher prices, and distinguish themselves from Italian-sounding products.”

Rebecca Feinberg generally agrees with these characterizations, but cautions: “I think Italian food culture will keep growing and changing, as it always has, and that commercializing it as a Disneyland will be a financial boost for a small cohort of producers (among the thousands who are not selected for Eataly’s shelves), but also part of the larger …trend to [a certain] museumification of food culture that producers already wrestle with when it comes to complying with DOC standards and consortia [demands].”

Everyone agrees that the increasing global reach of Eataly stores and the opening of FICO Eataly shifts the paradigm; what might have been the original vision with the store in Turin and a few other Italian cities has transformed. Feinberg says, “Ultimately Eataly is not for Italians–it is mainly for tourists to Italy and a way to step into an Italian food wonderland for a few minutes or hours elsewhere in the world. Eataly sells shelf-stable goods and restaurant meals, neither of which, to me, capture ‘Italian food culture’– that happens in the kitchen, at the table, at the outdoor market, in the vineyards or dairies, etc. And Eataly cannot package that…. [in this sense] Eataly is more about Italian food commerce than Italian food culture.”

Jesse Dart concurs, “I think Eataly is just the first to be able to capitalize on Italian food culture in a way that is profitable and in a format that is exportable. I personally think that FICO is a risky venture that seems most interesting for urban Italians (and some tourists).  Eataly is still an expensive store for regular shopping. Italian supermarkets, especially ones such as COOP, also sell locally sourced/specific products that are of similar or equal quality to many of those at Eataly.”

Paresecoli is of similar mind, “I think the concept of the relevance of origin, tradition, artisanality is well established among Italian consumers now. Even those who cannot afford the upscale stuff, they can have access to the supermarket avatar. I think Eataly/FICO are more for foreigners.”

The general consensus is that Eataly is a very successful Italian company capitalizing on the global allure of Italian food culture, but, for the moment, not a significant threat to the everyday habits of Italians. In Black’s opinion, “The real deal is breaking bread with people at someone’s home. It’s more than eating food–it’s conversations and the intimacy of the table, as well as the cooking and the food. Italian food culture is changing (like all food cultures) but as long as Italians keep eating together, it will stay vibrant.”

Eataly poses some possible perils for producers who want to engage with an increasingly large, bureaucratic and powerful company. Paresecoli points out, “There has been a lot of debate about the pressure Eataly is able to put on producers. On one hand, they ensure sales, but at the same time they have a huge bargaining power. Also, I suspect that some producers are so small that all their production goes to Eataly, so the visibility they get there does not help them expanding their business, unless they invest and scale up.” Feinberg echoes these sentiments: “Eataly will, I think, offer some producers an incredible infrastructure to accessing a global market, and probably take care of a lot of the export paperwork, relationship building, and bureaucratic labyrinths that impede producers from doing this on their own. Some producers, inevitably, will transform their business and practices in the effort to scale up and standardize, while others may struggle with inconsistency in ordering or short contracts.”

These realities generate other questions. Dart brings in the local/global tensions inherent in the Eataly enterprise: “I’m skeptical now that some of the smaller producers are able to meet the quantity demands that a company like Eataly might have. Maybe a better question is does America/Brazil/Russia/France/Japan need a Florentine version of Nutella or Easter cakes? Eataly in New York is full of contradictions too, like the Nutella Bar. It’s far from an artisan product but has a prominent place in Eataly in NYC.” However, there are novel opportunities that arise; Parasecoli provides this example: “At the same time, Eataly is helping new product categories to become visible. A good example is IGAs (Italian Grape Ales), which are hard to find anywhere else.”

My takeaway? Food anthropologists and food studies scholars need to pay attention to Eataly! And perhaps our work should be collaborative, global and iterative; we need to mimic it.

Elisa Ascione responded to my questions with her own mini-essay, one that considers the importance of Eataly’s founder, Oscar Farinetti, the role of Slow Food to Eataly’s vision and organization, while also incorporating the analyses of Italian scholars. Her thoughts, combined with others on possible future research questions, can be found in Part Two (to be posted next week).

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Going for the Gumbo

David Beriss

This year marks the 50th anniversary of the New Orleans Jazz and Heritage Festival, a massive two weekend celebration of the music and culture of the city and the surrounding region. I have been attending regularly for years. At its core, the festival provides an opportunity to see great performers playing wonderful music. The musicians range from headlining national pop stars to relatively unknown local artists who usually play at the club around the corner; from national acts to bands made up of students from local high schools and universities (a not insignificant number of the former evolved from the latter). In addition, the festival showcases the work of visual artists and craftspeople, as well as parading groups of Mardi Gras Indians, Social Aid and Pleasure clubs, and much more. All of this makes for a dazzling attempt to crystallize the contours of the artistic culture of south Louisiana. It is a self-conscious attempt to put that culture on display, to celebrate, venerate, and preserve the things that make the region distinctive.

And then there is the food. For many people, Jazz Fest is as much a food festival as it is a music festival. Your ticket, of course, buys you entrance to the festival and with that you can hear as much music as you can fit into your day. The food, produced by a wide range of local vendors, costs extra. But the food is as carefully curated by the festival organizers as the music. The vendors are not the circuit-riding professionals of state and county fairs. They are local restaurateurs and caterers, along with a few talented prejeans sign jazzfestamateurs, who often produce special dishes specifically for Jazz Fest. The array of foods on offer—from classics of Cajun and Creole cooking, to Vietnamese, Latin American, and Middle-Eastern specialties—provides an idea of the region that may be more diverse than the music itself.

 

There are people who plan their approach to the music schedule weeks in advance. There are also people who approach the food with similar careful strategizing. Emphasizing this food-focused view of Jazz Fest, Ian McNulty, a food writer at the Advocate newspaper, created a guide for such people this year that mimics the layout of the music schedule.

A lot of us start our annual Jazz Fest observances with a specific dish. When I get to Jazz Fest, before even thinking about which bands are performing, I seek out the pheasant, quail, and andouille gumbo from Prejean’s Restaurant. The dish is part of our family history. When my wife was pregnant with our now 18-year old daughter and fighting first-trimester nausea, she nevertheless insisted on only one Jazz Fest food: prejeans gumbo jazzfestPrejean’s gumbo. This is a dark and smoky gumbo, filled with chunks of meat, served with rice. Eating at Jazz Fest is best approached as a team activity, so I share the gumbo with whoever is with me (usually my wife), as we comment on the quality of the year’s batch. The strong flavors prepare us for a day of music, food, and fascinating sights.

Gumbo, of course, is one of the key Louisiana dishes. Prejean’s gumbo is Cajun. The use of a very dark roux is something people often associate with Cajun gumbos, although that seems less indicative in this case than the vendor. Prejean’s is based in Lafayette, about 140 miles west of New Orleans and represents itself as a Cajun restaurant. It is a big restaurant, full of taxidermy alligators and other memorabilia meant to evoke Cajun culture. The food is good and they have excellent gumbos on the menu. But the pheasant, andouille, and quail gumbo is not on the restaurant’s regular menu. For that, you have to come to Jazz Fest.

Prejean’s is not the only gumbo at Jazz Fest. There is also a lovely shrimp, sausage, and okra gumbo, from Fireman Mike’s Kitchen. Mike Gowland is a real retired fire fighter fireman mikes gumbo jazzfestwho has been at Jazz Fest for years and recently opened a restaurant. His gumbo is much lighter in color than Prejean’s and it is hard to miss the okra floating around in it, which adds some texture to the dish. There is also Creole filé gumbo, from Wayne Baquet’s Li’l Dizzy’s Café, the current outpost of a family with a storied restaurant history in New Orleans. They serve Creole food at their restaurants and their seafood-heavy gumbo is representative of that style (alas, I do not have a photo of Baquet’s gumbo).

If you set all three of the gumbos available at Jazz Fest side by side, you might find it hard to believe that they are all variations of one dish. There are a lot of great gumbos in local restaurants and, of course, many home cooks make their own. If there is not one right way to make gumbo, there are nevertheless a lot of people willing to argue about the dish itself. On gumbo’s origins, for instance: claims about the invention of the dish invoke, variously, African, Fireman Mike Gumbo signNative American, and European origins. The word “gumbo” derives from the Bantu term for okra. Some point to Choctaw soups and to the Native American introduction of ground sassafras leaves to Europeans, which is the source of the filé powder often used to thicken gumbos (and there are often filé making demonstrations at Jazz Fest). The Choctaw word for sassafras is, in fact, “kombo.” Some have argued that the soup has its origins in local variants on French bouillabaisse. We might add that the rice usually served with gumbo is a major south Louisiana crop that was originally brought to the Americas by Africans. These arguments about origins are part of a broader tendency in local popular literature to want to attribute different recipes or parts of recipes to specific ethnic groups, usually relying on broad generalizations about how and what people of various origins cook (“the French” brought roux, “the Spanish” brought ham, “the Africans” brought okra and rice, “the Germans” brought sausage, and so forth) and contributing to deeper debates about who can represent local culture. Some of the people in these stories were probably less eager to participate in the making of that culture than others, a fact that contributes to these ongoing debates.

The controversies do not end with debates about origins. Brett Anderson, a James Beard award winning local food writer, recently wrote an article in the New York Times focusing on a ‘new wave’  of gumbos available in New Orleans restaurants. The article featured the headline: “Gumbo, the Classic New Orleans Dish, Is Dead. Long Live Gumbo,” and discussed everything from a curried gumbo at Saffron NOLA to a seafood gumbo with flavors that point to Vietnamese and Chinese foods at Maypop, along with many others. The article—especially the headline—drove locals into a social media frenzy. Many erroneously assumed that Anderson was claiming gumbo was dead and indignantly denounced the New York Times for once again completely misunderstanding the city’s culture and traditions. It probably would not matter much what Anderson wrote. Fiercely defending and preserving the city’s and region’s cultural traditions—the “heritage” in the Jazz and Heritage Festival—is a mission that many locals take seriously. Outside authorities, or even local authorities working for outside media, raise questions at their own risk.

There have been other controversies in recent years around gumbo, including outrage over a recipe for gumbo promoted by Disney on social media. There have also been fights over what constitutes a proper roux, the addition of hard-boiled eggs to gumbo, and the use of potato salad in gumbo. This is a lot to take on board when you taste that cup of dark gumbo at Jazz Fest. If nothing else, the ongoing controversies about the origins, making, and representations of gumbo indicate that people care enough to keep the traditions alive. The variations and innovations in gumbo-making suggest that New Orleans is still a Creole city, constantly adapting to new ideas and innovations. At this year’s Jazz Fest (there is still one weekend left, as I write this), there will be an entire day of cooking demonstrations devoted to different kinds of gumbo. Tempting.

 

 

 

 

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From Beans to Bread: The Community at the Heart of The Bread Lab

Laura Valli, PhD candidate

The Bread Lab, Washington State University

Bread Lab: what is the first image this phrase evokes for you? Maybe an artisanal sourdough loaf with a dark golden crust and chewy inside? A pile of such loaves? Or a wide selection of breads, representative of different culinary traditions across the globe?

These are indeed images from the Bread Lab, where skilled and knowledgeable people who care about good bread experiment with different grains, mills in many sizes and ovens that a home baker could only dream of.

However, when I think of the Bread Lab, I envision rice and beans.

R_Bandsauces

This is the lunch staple of my supervisor, Dr. Stephen Jones. He prepares rice and beans about once a week for everyone and anyone at the lab— sometimes to accompany our lab meetings, sometimes to feed our guests. Whoever is at the lab when the rice and beans are ready is welcome. There are two hints that rice and beans will be on the menu the next day. The first is direct: Dr. Jones asks what time your classes are the next day, and adds casually, “I will be making some rice and beans tomorrow. Would you be interested?” The second is through deduction: on the wooden table in the lab baking area you notice a container holding beans immersed in cold water. Just as with sourdough bread, preparations for rice and beans start at least a day before. The beans used are always locally grown, often a mixture of different varieties, misshapen and therefore perfect for family lunches. These remind me of a pizzeria owner’s comment that it was the pizzas deemed too imperfect for the customers and thus shared among the staff that were the tastiest. So, too, I find the broken and split beans are the creamiest and also tastiest when shared with others.

The meal is ritualistic with a firm set of steps to follow. Everybody goes through the same procedure exactly in the same order. We line up according to our arrival time in the kitchen. Everyone starts with a fork and a small bowl. We assemble our lunch by first scooping some plain brown rice (the saucepan on the left) into our bowl. The rice is then topped with the beans (the saucepan on the right) that sometimes is seasoned with chunks of smoked ham for added depth of flavor. Next, everyone grates aged cow’s cheese on top of their food, the heaped fluffy pile melting quickly into the hot rice and beans. Occasionally there are additional toppings, such as raw onion, shredded cabbage or slices of avocado. But when it comes to condiments, hot sauce is a must: at least five different kinds are offered. Heat is something that I still do not tolerate, and even though I was told that the hot sauce is not optional, I sprinkle sea salt flakes instead. For the crunch factor there are tortilla chips (conspicuously labeled as organic, non-GMO, without any preservatives), another non-negotiable element of the bowl. Last we pick up tall brown glasses of water.

Once we fill our bowls, we gather around the table and sit on red plastic chairs with black wheels. There are four large tables in the baking area at the lab. With eight people working at the lab, we could each have a table for two. Yet we always prefer to stick together as a group, elbows almost touching. We eat, sometimes we joke, sometimes we exchange news, sometimes we eat in silence, a silence is filled with the sounds of ticking, munching and crunching.

I move back and forth from my seat to the stovetop, adding a bit more of this and that to the bowl as I eat, to keep the proportions just to my liking. I always seem to underestimate the amount of cheese. As people empty their bowls, they are reluctant to leave the table right away. Sometimes it is the engaging group discussions that prevent us from returning to our offices, at other times we linger in stillness, each in our own thoughts. The pots and pans are never emptied, there are always leftovers. My theory is that it is due to our consideration for the collective.

The shared experience of repast punctuates the day. The simple meal of rice and beans is emblematic of the ethos of the Bread Lab. Both are unpretentious, welcoming, accessible, accommodating, wholesome and community-oriented — just the way we think of our bread and work. These values are also perfectly embodied in the Bread Lab’s latest project, the approachable loaf (http://thebreadlab.wsu.edu/the-bread-lab-collective/). The approachable loaf is a more wholesome alternative to the traditional white sandwich bread with all of its appealing features (softness, rectangular shape, even slices), but more flavor and no unnecessary ingredients. Bakers across the country are encouraged to sign up to become members of the Bread Lab Collective and start baking the Approachable Loaf, thereby making wholesome and nutritious bread more accessible and affordable for their communities. (See Ms. Valli’s previous post in FoodAnthro, April 11, 2019, which reviews Aaron Bobrow-Strain’s. White Bread: A Social History of the Store-Bought Loaf.Beacon Press, 2012. ISBN: 978-080704467-4).

Dr. Jones, a plant geneticist focusing on wheat breeds, founded the Bread Lab in 2011 initially as part of the Washington State University Mount Vernon Research Center and now housed in its own facility at the Port of Skagit. The Bread Lab is his way of working towards a more sustainable alternative than large-scale commercial agriculture dependent on monocultures, chemical fertilizers, pesticides and herbicides.

The researchers at the Bread Lab work with the community —farmers, bakers and consumers are all welcome and their voices are heard. Our collaboration helps us find grain varieties that are good for farmers (good yield and disease resistance), for bakers (good baking properties and flavor) and for people to eat (nutrition, flavor and affordability).

I think of Dr. Jones as a true Renaissance scientist, with an interdisciplinary approach that closely aligns with the principles of anthropology. It took little to convince him to include an anthropologist. I joined the Bread Lab four months ago as the first anthropologist, and hopefully not the last. My research focuses on the agronomy and social history of rye; current U.S. attitudes towards growing and consuming rye; women’s labor on farms and in bakeries; and power relations within kitchen. The Bread Lab is my intellectual haven and artisanal hotspot in the Pacific Northwest.

 

 

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Food for Thought: Nourishment, Culture, Meaning

logos cfp

Call for papers

The Food Studies Program, New York University (NYU),

the Centre for Interdisciplinary Research on Communication (CIRCe)

and the Department of Philosophy and Educational Sciences, University of Turin,

in collaboration with the EU Program Marie Skłodowska   -Curie (MSCA – GA No 795025),

encourage submissions for the International Conference

Food for Thought: Nourishment, Culture, Meaning

dirs. Dr. Simona Stano and Prof. Amy Bentley

October 14-15, 2019

It was 1962 when Claude Lévi-Strauss introduced his famous idea that, in order to be “good to eat” (bon à manger), a substance must be first of all “good to think” (bon à penser): as the French scholar reported in the pages of Totemism, food must nourish people’s collective mind — i.e. their systems of values, beliefs, and traditions — to be considered suitable for their stomachs. Since then other theorists have weighed in on the nature of food and culture, including cultural materialists (Marvin Harris 1985), and practice theorists (including Alan Warde 2014, 2016) who assert that a focus on practices and actions provides a third way to think about culture and meaning, sidestepping tensions between emphasis on ideas and things. While materialism and practice theory have enriched and decentered discourses of food and identity, for example, the value of ideas, beliefs, and symbols remains salient in food studies.

While food habits, preferences, and taboos are partially regulated by ecological and material factors, research has shown that all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic (such as in animistic religions), sacrificial (such as in ancient history), hygienic-rationalist (such as in contemporary Western dietetics), aesthetic (such as in gastronomy), or other types of symbolic logics. This provides much “food for thought.” The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting also food-related aspects and spheres that are generally perceived as objectively and materially defined. Let us consider, for instance, dietary prescriptions, which are undoubtedly based on the material composition of food products, but are also dependent on the values and meanings conferred on specific food constituents by the narratives and discourses circulating within each culture; or food safety regulations, which are related to the concepts of dirtiness and hygiene — whose perception, as Mary Douglas (1966) effectively showed, is intrinsically related to cultural diversity.

Drawing on these premises, the conference “Food for Thought: Nourishment, Culture, Meaning” intends to enhance the cultural reflection on food, calling into action various theoretical approaches and analytical methodologies, also in the aim to offer new insights on how the study of food can help us understand better what we call “culture.” Topics of interest include, but are not limited to, the following:

a. Food, Taste, and Global Cultures

Food and taste have always represented crucial means of construction and expression of sociocultural identity, as Claude Lévi-Strauss (1958, 1964, 1965), Roland Barthes (1961), Mary Douglas (1966, 1972, 1984), Pierre Bourdieu (1979) and a number of other scholars have effectively pointed out. What is more, in contemporary societies, migrations, travels and communications incessantly expose local food identities to global food alterities, originating remarkable processes of transformation that continuously reshape and redefine such identities and alterities. This originates a series of interesting questions: how can the cultural meanings and values associated with food be identified and described in today’s fast-changing food systems? How do the processes of hybridization (and domestication) of food and taste affect such meanings and values in different contexts and environments (e.g., creole home cooking, “ethnic” restaurants, fusion cuisines, diasporic foodways, culinary tourism, etc.)?

b. Nutrition and Cultures

Nutrition evidently relies on the material dimension of food, since it makes reference to its physical composition (in terms of nutrients, calories, etc.), but is also strongly influenced by the sociocultural sphere: not only do sociocultural factors such as ethnicity, class, education, gender, etc. affect eating habits, but the very ideas of health, beauty, safety and a series of other concepts playing a crucial role in the definition of dietary regimes are culturally defined. Furthermore, contemporary foodways have increasingly emphasized the connection between nourishment and aesthetics (mainly as a result of the generalized process of aestheticization of food and taste), as well as the link between nutrition and ethics (as a dominant position supporting meat-free dietary regimes clearly shows). The conference invites reflection upon such issues, and also consideration of the decisive role played by communication, and especially by the mass and new media, in the establishment of specific collective imaginaries and the association of particular values and meanings to food products, habits, and practices.

c. Food and Law: A Cross-Cultural Perspective

Both at the local and global scale, nutrition is ruled by a complexity of laws regulating very diverse aspects — e.g. quality, safety, ecology, etc. — related to the production, trade and handling of food. Such aspects, exactly as any other facet of law, cannot be disentangled from culture (see in particular Geertz 1983; Rosen 2006). This explains the difficulty that might be encountered in establishing transnational regulations on food, as recently proved by the discussed case of food treatment within the Transatlantic Trade and Investment Partnership (TTIP) between the European Union and the United States, which reflects not only differences in legislation on food production and handling, but also cultural divergences related to its valorization and perception. The conference focuses on the cultural conceptions underlying food regulations and the way by which they contribute to activate specific meaning-making processes.

Submissions, including an abstract (250-400 words), affiliation and a short bionote (100 words), should be sent to conference@comfection.com no later than June 23, 2019.

References:

Barthes, Roland. 1961. “Pour une psychosociologie de l’alimentation contemporaine.” Annales ESC, XVI, 5: 977-986 [English Translation 1997. “Toward a Psychosociology of Contemporary Food Consumption.” In Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik, 20-27. New York and London: Routledge].

Bourdieu, Pierre. 1979. La distinction. Paris: Éditions de Minuit [English Translation 1984. Distinction: A Social Critique of the Judgement of Taste. London and New York: Routledge].

Douglas, Mary. 1966. Purity and Danger. An Analysis of Concepts of Pollution and Taboo. London: Routledge and Kegan Paul.

——. 1972. “Deciphering a meal.” Daedalus, 101, 1: 61-81.

——. 1984. Food in the Social Order: Studies of Food and Festivities in Three American Communities. New York: Russell Sage Foundation.

Geertz, Clifford. 1983. “Local Knowledge: Fact and Law in Comparative Perspective.” In Local Knowledge: Further Essays in Interpretive Anthropology, 167-234. New York: Basic Books.

Harris, Marvin. 1985. Good to Eat. Riddles of Food and Culture. New York: Simon and Schuster.

Lévi-Strauss, Claude. 1958. Anthropologie structurale. Paris: Plon [English Translation 1963. Structural Anthropology. New York: Doubleday Anchor Books].

——. 1962. Le totémisme aujourd’hui. Paris: PUF [English Translation 1963. Totemism. Boston: Beacon press].

——. 1964. Mythologiques I. Le cru et le cuit. Paris: Plon [English Translation 1969. The Raw and the Cooked. Chicago: The University of Chicago Press].

——. 1965. “Le triangle culinaire.” L’Arc, 26: 19-29.

Rosen, Lawrence. 2006. Law as Culture: An Invitation. Princeton, NJ and Oxford, UK: Princeton University Press.

Warde, Alan. 2014. “After Taste: Culture, Consumption and Theories of Practice.” Journal of Consumer Culture, 14, 3: 279-303.

——. 2016. The Practice of Eating. Cambridge: Polity.

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Thomas Marchione Award 2019

Graduate Students! Are you doing or have you recently completed research related to food and human rights? Food security? Food justice? Do you consider that these and related issues are among the most pressing issues facing humanity? Would you like your work to be recognized? SAFN wants to hear from you!

The Society for the Anthropology of Food and Nutrition (SAFN) is seeking applications for the Thomas Marchione Award, which recognizes graduate student research on topics including food security, food justice and/or the right to food in both international and domestic contexts. Any field of study is eligible, and the winner will receive $750 and a year’s membership in both the American Anthropological Association (AAA) and Society for the Anthropology of Food and Nutrition (SAFN).

Complete application information is here.

Deadline: July 26, 2019.

Recent Award Winners:

2018

Miguel Cuj (Vanderbilt University), Violence, Nutrition, and Health Issues: Maya Memories in Guatemala.

2017

Paula Fernandez-Wulff (UC Louvain, Belgium), Harnessing Local Food Policies for the Right to Food.

2015

Jessie Mazar (University of Vermont), Issues of food access and food security for Latino/a migrant farm workers in Vermont’s dairy industry.

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Christine Wilson Awards for 2019

Students! Are you writing great research papers on food and/or nutrition? Want fame and recognition? We want to hear from you!

The Society for the Anthropology of Food and Nutrition (SAFN) is seeking applications for the Christine Wilson Graduate Student Award and the Christine Wilson Undergraduate Student Award for outstanding student research papers on food and/or nutrition. The winner of the graduate award and the undergraduate award will receive $300 and be recognized at the annual meeting of the American Anthropological Association and receive a year’s membership in SAFN.

Complete application information is here.

Deadline: July 26, 2019.

Recent Award Winners:

2018

Christine Wilson Undergraduate Award: Jared Belsky (Hamilton College) and Mackenzie Nelsen (UNC Chapel Hill), Cultivating Activism Through Terroir: An Anthropology of Sustainable Wine Makers in Umbria, Italy.

Christine Wilson Graduate Award: Alyssa Paredes (Yale University), Follow the Yellow Brix Road: How the Japanese Market’s Taste for Sweetness Transformed the Philippine Highlands.

2017

Christine Wilson Undergraduate Award: Kate Rhodes (Macalester College), Having a Steak in the Matter: Gender in the Buenos Aires Asado.

Christine Wilson Graduate Award: Sarah Howard (Goldsmiths College, University of London), Coffee and the State in Rural Ethiopia.

2016

Christine Wilson Award Undergraduate Award: Cynthia Baur (Dickinson College), An Analysis of the Local Food Movement in Carlisle, Pennsylvania.

Christine Wilson Graduate Award: Imogen Bevan (University of Edinburgh), Care is Meat and Tatties, Not Curry.

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Filed under anthropology, anthropology of food, awards, Christine Wilson

CFP: Transformations of Global Food Systems for Climate Change Resilience

CALL FOR PROPOSALS

Transformations of Global Food Systems for Climate Change Resilience: Addressing Food Security, Nutrition, and Health

Editors:  Preety Gadhoke, PhD, MPH (St. John’s University), Barrett P. Brenton, PhD (Binghamton University), and Solomon Katz, PhD (University of Pennsylvania)

Due DateMay 31, 2019

In response to the September 2018 United Nations Food and Agriculture Organization’s (FAO) call to action, we are seeking contributions for book chapter proposals. Specifically, we request case studies on climate change resilience frameworks for nutrition-focused transformations of agriculture and food systems for food security and health of populations living in vulnerable conditions. Volume contributors are asked to address the local challenges that these ongoing food system transformations present from diverse cultural contexts and geographical areas. Particular attention will be given to the catalytic role that anthropologists can provide in community-driven participatory action research and practice. Chapters will illustrate forms of resistance, resilience, and adaptations of food systems to climate change. Consideration will be given to research on: 1) enhancing food sovereignty for rural and urban underserved populations; 2) improving locally contextualized definitions and measurements of food security and hunger; 3) informing public health programs and policies for population health and nutrition; and 4) facilitating public and policy discourse on sustainable futures for community health and nutrition in the face of climate change.

 If interested, please submit a 200-word abstract outlining your proposed chapter and a brief 100-word biosketch by May 31, 2019 to:

 Preety Gadhoke, PhD, MPH

Assistant Professor of Global Health

St. John’s University

Email: gadhokep@stjohns.edu 

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Filed under anthropology, CFP, climate, food systems