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CFP: Leaving the Conversation: intersections of food, fermentation, and feminism

CALL FOR PAPERS |  Special issue of CuiZine: the Journal of Canadian Food Cultures “LEAVENING THE CONVERSATION: intersections of food, fermentation, and feminism” Appel à soumissions | numéro thématique de CuiZine : la revue des cultures culinaires au Canada.

« Des idées qui fermentent : aux croisements de la nourriture, de la fermentation, et du féminisme »

DEADLINE FOR RESEARCH ABSTRACTS: TUESDAY, October 10, 2017

ÉCHÉANCE POUR LES RÉSUMÉ D’ARTICLES DE RECHERCHE: MARDI, 10 OCTOBRE, 2017

(la version française suit l’anglais)

Food is a medium. Like conventional examples of media, food carries both content and relational messages that are produced, distributed, and consumed frequently and widely. As content, foods are the literal vehicles for delivering messages that are subsequently decoded and digested into meaningful units. Once absorbed, food-as-content can then be repurposed and mobilized by bodies, recirculating nutrients where needed. Fermented foods, in particular, act as a medium that interfaces between humans, microbes, and microbial foods. As a transformative process, fermentation incorporates multiple species, multiple senses, and multiple scales. As a metaphor, it operates as a productive figure for speculation and experimentation. Fermented foods also carry meaning and, as such, play into the relational and identity politics of the everyday eater. Here, a feminist lens provides a complex understanding of how the material and the discursive are constructed in and through food rituals, performatives, and customs. Where heteronormative ideologies dictate and prescribe, feminism and fermentation are grounded in the affective, the sensorial, and the peripheral. Thus, food, fermentation, and feminism literally and metaphorically figure into each other.

At the core of each of these domains –food, fermentation, and feminism– are binaries that animate dominant paradigms and power structures. Food is characterized by good/bad aesthetics, health/junk parameters, gourmet/street, and conventional/organic ideologies. Fermentation deals with human/nonhuman, self/other, and mind/body dualisms. Lastly, feminism is equally haunted by gender binaries, public/private spheres, productive/reproductive labor, affect/intellect, though many feminist scholars are actively collapsing these to propose alternate framings. We ask the question, what are the intersections between fermentation and feminism? How can material and discursive shifts in these domains be leavened with the type of complexity that supports social change?

This special issue will have a firm focus on the intersections of food, feminism, and fermentation. This could mean papers that examine how food mediates and how it (re)negotiates assumptions about subversion and agency. It can also mean papers that apply a critical/feminist lens to processes of transformation, care, and working-with. Papers can also be a theoretical endeavor of bringing these three worlds together and examining ideological contact zones. We are interested to know about food, feminism, and fermentation as complex models for thinking beyond the ontological binaries to which they are often bound. We are curious about epistemological frameworks that compare how knowledge(s) are produced and circulated in order to rearrange our thinking about expertise, practices, and identities.

Some topics of interest include (but are not limited to):

  • foods performing feminism, or vice versa
  • fermentation as a feminist intervention
  • transformative and/or disruptive processes
  • intersectionality and ferments
  • the gendering of food/ferments
  • notions of gender and purity/contamination
  • nourishment and/or feminist notions of care
  • bodies as unbound and porous
  • microbial agency and relational politics
  • heteronormativity and ferments
  • ferments and questions of scale
  • food, fermentation, and intimacy
  • gustatory/sexual consumption
  • food, participation, and agency
  • circulation of affect and praxis
  • food activism and materiality
  • radical media and microbes
  • changing gender roles over who is fermenting/ performing this labor

We welcome abstracts from a variety of fields, including communication studies, gender studies, cultural studies, history, anthropology, sociology, English, art, political science philosophy, life sciences, as well as other disciplines. We hope to gather ideas from a broad geographic range.

Submission Guidelines

Submissions can be in English and in French.

Please send an abstract (400-500 words) outlining the trajectory of the paper. Additionally, please include 3-5 keywords as well as a brief biography (max. 100 words).

Send all abstracts to food.feminism.fermentation[at]gmail.com with “CuiZine” in the subject line and please cc. cuizine@ustboniface.ca.

Abstracts due October 10, 2017.

 Guest Editors

Alex D. Ketchum, Department of History, McGill University

Maya Hey, Department of Communication Studies, Concordia University Timeline

Abstracts due ………………………………………………October 10, 2017

Authors notified ……………………………………………October 13, 2017

Author’s finished text for all research articles,

book reviews & creative works due ……………………….December 15, 2017

Papers assigned to blind peer-review ……………………… December 17, 2017

Reviewers finish comments; papers sent back to authors … February 15, 2018 Authors send final submissions to guest editors ………….. April 30, 2018 

Guest editors send completed manuscript to CuiZine ……. June 1, 2018 

(la version française)

La nourriture est un média. La nourriture, tout comme les autres médias plus traditionnels, transmet, produit, et véhicule des messages relationnels, ces derniers pouvant être consommés à petites et grandes échelles. La nourriture est aussi un contenu : d’une part, contenu au sens de message à communiquer, mais, d’autre part, littéralement, contenu, au sens de contenant. La nourriture constitue un véhicule pour les messages à décoder et à digérer, desquels on retire un certain sens. Une fois absorbée, la « nourriture-comme-contenu » peut alors être utilisée par le corps, qui en retire les nutriments au besoin. Les aliments fermentés, en l’occurrence, constituent un type de ‘média’ particulier, là où se rencontrent les humains, les microbes et les aliments d’origine microbienne. En tant que processus de transformation, la fermentation recoupe un certain nombre d’espèces, de sens, et d’échelles. En tant que métaphore, la fermentation rappelle la spéculation et l’expérimentation. Les aliments fermentés sont porteurs de sens et peuvent donc jouer un rôle dans les échanges relationnels et individuels du consommateur moyen. Un regard féministe permet d’élucider comment le matériel et le discursif sont construits à travers divers rituels alimentaires, diverses performances, et diverses coutumes. Alors que les idéologies hétéronormatives dictent et prescrivent, le féminisme et la fermentation sont ancrés dans l’affectif, le sensoriel, et la périphérie. La fermentation, le féminisme, la nourriture : une boucle qui se boucle tant sur le plan métaphorique que littéral.

Dans chaque domaine – l’alimentation, la fermentation, et le féminisme – on y retrouve des concepts binaires qui animent les paradigmes et les relations de pouvoirs. L’alimentation est souvent qualifiée comme étant « saine » ou « bonne » / « malsaine » ou « mauvaise ». Les aliments  sont  « bons »  ou  « mauvais »,  « gastronomes »  ou  « bas  de  gamme »  ou  même

« street », « transformés » ou « bios ». La fermentation, quant à elle, c’est le soi et l’autre, l’humain et le non-humain, le corps et l’esprit. Le féminisme est préoccupé par des conceptualisations binaires telles que le  public  et  le  privé,  le  travail  productif  et reproductif, l’affect et l’intellect, mais de plus en plus, les chercheurs et chercheuses dans ce domaine tente de démanteler ces concepts binaires. Nous nous intéressons donc aux questions suivantes : quels sont les intersections ou les croisements conceptuels entre la fermentation et le féminisme? Comment peut-on engendrer des changements sur les plans matériels et discursifs de manière à favoriser le progrès social, et ce, tout en ayant une appréciation complexe de ces divers changements?

Ce numéro spécial se concentra sur les croisements conceptuels et tangibles entre la nourriture, le féminisme, et la fermentation. Les analyses peuvent porter sur les aliments comme « médiateurs » de la subversion ou de l’autorité. Nous invitons aussi les réflexions féministes portant sur la transformation, le bien-être, et le collaboratif (« working with »). Les réflexions théoriques portant sur les trois thématiques et leurs zones de contacts sont également bienvenues. Nous concevons la nourriture, le féminisme, et la fermentation comme un modèle complexe pour aller au-delà des conceptualisations ontologiques binaires auxquelles ces domaines sont normalement associés. C’est avec curiosité et intérêt que nous réfléchirons sur les cadres épistémologiques qui produisent et font circuler les savoirs à propos de l’expertise, les pratiques et les identités.

Voici une liste des thèmes proposés (celle-ci ne se veut pas exhaustive) :

  • les aliments « qui performent » le féminisme (ou vice versa)
  • la fermentation comme intervention féministe
  • les processus transformatifs et perturbateurs
  • l’intersectionalité et les ferments
  • le genre, la nourriture, et les ferments (les aliments genrés)
  • les notions relatives au genre et la pureté/la contamination
  • l’alimentation et les notions féministes relatives aux soins/bien-être
  • les corps comme poreux et dissociés ou non-liés
  • les agents microbiens et la politique relationnelle
  • l’hétéronormativité et les ferments
  • les ferments et les échelles
  • la nourriture, la fermentation, et l’intimité
  • le plaisir gustatif et sexuel et sa consommation
  • la nourriture, la participation, et l’autorité
  • la circulation de l’affect
  • l’activisme et la matérialité
  • les médias radicaux et les microbes / agents microbiens
  • les rôles et les genres dans le travail lié à la fermentation

Nous acceptons des résumés d’une grande variété de disciplines, y compris: les communications, les études sur les genres, les études culturelles, l’histoire, l’anthropologie, la sociologie, English, les arts visuels, les sciences politiques, la philosophie, les sciences du vivant, etc. Nous souhaitons recevoir des contributions de la part d’auteurs aux horizons divers.

Consignes

Les soumissions peuvent être rédigées en français ou en anglais.

Veuillez faire parvenir un résumé de 400 à 500 mots décrivant les points importants de l’article. Veuillez inclure 3 à 5 mots clés. Veuillez également faire parvenir une note biographique (100 mots maximum). Si vous avez une version bilingue de votre note, n’hésitez pas à nous la fournir.

Veuillez faire parvenir les documents à food.feminism.fermentation@gmail.com avec cuizine@ustboniface.ca en cc. Veuillez indiquer ‘CuiZine’ dans le sujet de votre courriel.

Date d’échéance : 10 octobre 2017 

Co-rédactrices invitees

Alex D. Ketchum, Department of History, McGill University

Maya Hey, Department of Communication Studies, Concordia University Calendrier

Résumés d’articles…………………………………………………. 10 oct., 2017

Confirmation de l’acceptation ou du refus…………………………13 oct., 2017

Versions finales des articles et des comptes rendus ……………… 15 déc., 2017

Envoi pour évaluation par les pairs ………………………………… 17 déc., 2017

Envoi de la rétroaction aux auteurs ………………………………. 15 fév., 2018

Remise des version finales ………………………………………… 30 avril, 2018

Version finale du numéro acheminé à CuiZine ……………………. 1 juin, 2018

Date de publication provisoire………………………………automne / hiver 2018

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SfAA CFP: Sustainable Food Futures on Campus

In 2011, Peggy Barlett highlighted the state of campus sustainable food projects, pointing out the growth in dining innovations, student farms and gardens, and curricular and experiential food opportunities. Since then, campus food projects have further integrated critical perspectives, including student food security (Dubick, Mathews, and Cady 2016), food justice (Chollett 2014; Aftandilian and Dart 2013) and food sovereignty education (Meek and Tarlau 2016). This panel is an invitation to mark where we have been and where we are going in order to promote sustainable food futures within higher education and beyond. To gauge the promise of campus food projects, we ask: Are students carrying curricular, co-curricular, and experiential lessons into their post-college lives? What evidence do we have to evaluate the success of campus food projects, including their ability to transform dining service purchasing, students’ relationships to food, student food security, and food justice? Finally, do campus sustainable food projects ultimately promote the larger environmental, economic and social goals of sustainability?

If you’re interested in participating on this panel, please submit a 100 word abstract to Amanda Green at amgreen@davidson.edu by September 28, 2017. Earlier submissions are encouraged!

The panel will be submitted by October 10, 2017, to ensure we meet the final abstract submission deadline of October 15, 2017.

This year’s meeting takes place in Philadelphia, PA, April 3-7, 2018.

Find out more about the SfAA conference here: https://www.sfaa.net/annual-meeting/

 

Aftandilian, Dave and Lyn Dart. 2013. “Using Garden-Based Service-Learning to Work Toward Food Justice, Better Educate Students, and Strengthen Campus-Community Ties.” Journal of Community Engagement and Scholarship 6(1): 55-69.

Barlett, Peggy. 2011. “Campus Sustainable Food Projects: Critique and Engagement.” American Anthropologist 113(1): 101-115.

Chollett, Donna L. 2014. “The Native American Organic Garden: Using Service Learning as a Site of Resistance.” Culture, Agriculture, Food and Environment 36(2): 93-104.

Dubick, James, Brandon Mathews, and Clare Cady. 2016. “Hunger on Campus: The Challenge of Food Insecurity for College Students.” Available at: http://studentsagainsthunger.org/wp-content/uploads/2016/10/Hunger_On_Campus.pdf

Meek, David and Rebecca Tarlau. 2016. “Critical food systems education (CFSE): educating for food sovereignty.” Agroecology and Sustainable Food Systems 40(3): 237-260.

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New Zealand Symposium of Gastronomy Deadline Extension

A quick update! The deadline for submissions to the 11th New Zealand Symposium of Gastronomy has been extended to August 15, 2017.

 

Everyday: New Zealand Symposium of Gastronomy

Christchurch, November 25th & 26th, 2017

Symposium Theme: Everyday

 

Organizers:

Sam Hassibi (University of Canterbury)

Amir Sayadabdi (University of Canterbury)

Everyday food and food-related activities are important, yet often taken-for-granted parts of our everyday lives. The biological imperative that makes eating a necessity often makes us look at it as a mundane practice. Cooking, too, especially in its ‘domestic’ context, may seem insignificant and uninteresting. Shopping for food, chopping and washing ingredients, and cleaning up after a meal rarely seem poetic or even important. However, the very everydayness of these activities reproduces meaningful cultural symbols and social practices, depicting individuals’ or societies’ relationship with different issues ranging from nutrition, health and hygiene to gender norms, intimate socialities, national identity and memory. By looking at the everydayness of food-related activities, we come to understand how societies routinely feed and reproduce themselves, and therefore, we get a better understanding of their cultures, their past, present, and future. By observing and studying everyday food-related practices, habits, and values that are constantly being passed in ordinary kitchens from one generation to the next, we can open a window to also understanding non-everyday foodways such as those practiced in sacred rituals, mourning, and celebrations.

We welcome scholars, cooks, armchair gastronomers and food enthusiasts to present their research, discuss their viewpoints, and be a part of the 11th New Zealand Symposium of Gastronomy with the main theme of ‘Everyday’, to be held inChristchurch (25 & 26 November, 2017).

Topics of interest include, but are not limited to:

  • Everyday cooking/eating practices
  • Food and identity (gendered, national, etc.) in everyday life
  • Everyday food choices
  • Historical, cultural and economic aspects of everyday food
  • Fast food and slow food
  • Routinization of everyday life
  • Everyday food and ethics
  • Everyday food and memory
  • Everydayness and Non-everydayness
  • The production, cultivation and distribution of everyday food
  • Politics of everyday food

The deadline for submitting an abstract (max 150 words) and a short biographical statement (max 100 words) has now been extended to Tuesday, August 15th, 2017. You can submit your abstract to either Sam or Amir (or both) at:

saman.hassibi@pg.canterbury.ac.nz

amir.sayadabdi@pg.canterbury.ac.nz

We will also be happy to answer any questions regarding the symposium.

Notification of acceptance will be sent out by Thursday, August 31st, 2017.

There will also be a ‘historic cooking’ workshop on the afternoon of the 24th of November, during which Sam and Amir will lead you through cooking some historic Middle Eastern dishes based on centuries-old recipes. Attendance in the workshop isfree of charge for registered symposiasts. More information about the workshop will follow in September.

Please feel free to spread the word!

More information about the symposium.

If you have a CFP you would like to feature on the blog, please contact Ruth Dike.

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Robert M. Netting Best Student Paper Prize

Check out this opportunity for money and publication from our friends at the C&A section of the AAA’s for their student paper competitions. Feel free to apply or pass onto to your students!

The Culture and Agriculture section of the American Anthropological Association invites anthropology graduate and undergraduate students to submit papers for the 2017 Robert M. Netting Award. The graduate and undergraduate winners will receive cash awards of $750 and $250, respectively, and have the opportunity for a direct consultation with the editors of our section’s journal, CAFÉ (Culture, Agriculture, Food and Environment), toward the goal of revising the winning papers for publication. Submissions should draw on relevant literature from any subfield of Anthropology and present data from original research related to livelihoods based on crop, livestock, or fishery production, forestry, and/or management of agricultural and environmental resources. Papers should be single-authored, limited to a maximum of 7,000 words, including endnotes, appendices, and references, and should follow Chicago format style.

Papers already published or accepted for publication are not eligible. Only one submission per student is allowed. Submitters need not be members of the American Anthropological Association but they must be enrolled students (Note: students graduating in the Spring or Summer of 2017 will also be eligible). The submission deadline is September 1st, 2017 and all submissions should be sent to Nicholas C. Kawa via email at nckawa@gmail.com

 

If you would like to post a CFP on the blog, please contact Ruth Dike.

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Call for Chapter Proposals: More than the Madeleine

Working title: More than the Madeleine: Food in Memory and Imagination

 

Call for chapter proposals: please circulate!

 

Claude Levi-Strauss posited that food has to be “good to think” before it is “good to eat.” That contemplative moment of judgement compels us both to remember and to imagine, making the two processes an integral part of eating. Memory tells us what is safe (or not!) to eat, provides us with our culinary traditions, and is the source of our cravings. Imagination helps us to determine what to do when confronted with new substances that we have yet to classify as edible, desirable, nutritious, or delicious. Without imagination and adaptation our foodways would be predictable, boring, and static. While memory has to do with past experiences, the abiding, the familiar, and one’s own cultural groups, imagination is about the future, the possible, the alien, the little known, and the other. Yet this culinary dichotomy is not so clear-cut: new foods are often made palatable by using familiar ingredients and techniques, as with sushi rolls filled with corned beef or cream cheese, for example. And not only are our memories imperfect, but they cannot account for change, whether newly developed preferences or foods that do not match up to our sensuously rich memories of them. Other foods, meanwhile, are forgotten or fail to stimulate the imagination.

 

This edited volume interrogates the process of our engagement with food through memory and imagination, be it in anticipation or remembrance of a meal. We wish to include work from a wide variety of disciplines that spans the globe and touches upon different periods in human history.

 

Potential themes may include:

 

Cultural constructions of collective food memories, nostalgic dishes, or imagined cuisines as tied to religion, nation, or class.

The use of memory or imagination in food advertising, literature, or art

The use of memory or imagination by chefs, on menus, or in kitchen/restaurant designs

Food scientists’ approach to recreating flavors, inventing new tastes, etc.

Phenomenological perspectives on taste, the senses, and memory or imagination

Ways in which memory is disrupted, fragmented, or reimagined

Forgetting foods and culinary traditions

The reinterpretation / reimagination that occurs as foods circulate through time and space

Processes (historical, social, biophysical) whereby foods become edible / inedible, palatable / disgusting

 

We have interest from a well-respected publisher who has asked for a full proposal.

 

Please send 250-300 word abstract and 150 word bio to Dr. Beth Forrest and Dr. Greg de St. Maurice by July 15, 2017. Full manuscripts for accepted papers will be due in early spring 2018.

gregdestmaurice@gmail.com

beth.m.forrest@gmail.com

 

Dr. Greg de St. Maurice
Postdoctoral Fellow

Culinaria Research Center, University of Toronto

Air Liquide Research Fellow, École des Hautes Études en Sciences Sociales

 

Dr. Beth Forrest

Professor of Liberal Arts and Food Studies

Culinary Institute of America

 

If you would like to post a CFP on the blog, please contact Ruth Dike.

 

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Everyday: New Zealand Symposium of Gastronomy

An intriguing call for papers:

Christchurch, November 25th & 26th, 2017

Symposium Theme: Everyday

 

Organizers:

Sam Hassibi (University of Canterbury)

Amir Sayadabdi (University of Canterbury)

 

Food and food-related activities are important, yet often taken-for-granted parts of our everyday lives. The biological imperative that makes eating a necessity usually makes us look at it as a mundane practice. Cooking, too, especially in its ‘domestic’ context, may seem insignificant and uninteresting. Shopping for food, chopping and washing ingredients, and cleaning up after a meal rarely seem poetic or even important. However, the very everydayness of these activities can evolve into meaningful cultural and social symbols, depicting individuals’ or societies’ relationship with different issues ranging from nutrition, health and hygiene to gender norms, national identity and memory. By looking at the everydayness of food-related activities, we come to understand how societies feed themselves, and therefore, we get a better understanding of their cultures, their past, present, and future. By observing and studying everyday food-related practices, habits, and values that are constantly being passed in ordinary kitchens from one generation to the next, we can open a window to also understanding non-everyday foodways such as those practiced in sacred rituals, mourning, and celebrations.

 

We welcome scholars, cooks, armchair gastronomers and food enthusiasts to present their research, discuss their viewpoints, and be a part of the 11th New Zealand Symposium of Gastronomy with the main theme of ‘Everyday’, to be held in Christchurch (25 & 26 November, 2017).

 

Topics of interest include, but are not limited to:

  • Everyday cooking/eating practices
  • Food and identity (gendered, national, etc.) in everyday life
  • Everyday food choices
  • Historical, cultural and economic aspects of everyday food
  • Fast food and slow food
  • Routinization of everyday life
  • Everyday food and ethics
  • Everyday food and memory
  • Everydayness and Non-everydayness
  • The production, cultivation and distribution of everyday food
  • Politics of everyday food

 

Please send your abstract (max 150 words) and a short biographical statement (max 100 words) before Saturday, July 15th, 2017 to either Sam or Amir (or both) at:

 

saman.hassibi@pg.canterbury.ac.nz

amir.sayadabdi@pg.canterbury.ac.nz

 

We will also be happy to answer any questions regarding the symposium.

 

Notification of acceptance will be sent out by Thursday, August 31st, 2017.

 

There will also be a ‘historic cooking’ workshop on the afternoon of the 24th of November, during which Sam and Amir will lead you through cooking some historic Middle Eastern dishes based on centuries-old recipes. Attendance in the workshop is free of charge for registered symposiasts. More information about the workshop will follow in September.

 

Please feel free to spread the word!

More information about the symposium.

If you have a CFP you would like to feature on the blog, please contact Ruth Dike.

Leave a comment

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AAA CFP Last Call // Sedimentation: Extraction, Soil and Memory

Sedimentation: Extraction, Soil and Memory

(seeking papers re: Agriculture, Food Commodities)

Co-organizers:

Serena Stein, PhD Candidate, Princeton University

Andrew Ofstehage, PhD Candidate, UNC-Chapel Hill

 

Land is often mobilized discursively as wastelands (Voyles, 2015) or zones of hidden potential and promise for capitalist development (Yeh, 2013) to justify frontier expansions worldwide. Land, landscapes and soil are also increasingly recognized as powerful actors in agrarian narratives and encounters, as agentive materials that help create their own history and futures (Kawa, 2016). This panel centers upon the encounters, memories, and afterlives of soil, putting forward the analytic of ‘sedimentation’ to recognize, reconsider and unsettle the dust upon which we tread in so-called development contexts of extraction. In particular, sedimentation, as a social analytic, aims to rethink processes and potential shapes of accumulation in extractive spaces, in terms of strata (tempo, order, verticality); accretion (formation, connection, growth); and provenience (origins, indigeneity, and future archaeologies) of resources taken from the earth, as well as the (im)material objects, spaces, imaginaries, and discursive remains.  Presenters will draw on multi-species and actor/non-actor encounters (Haraway, 2007; Ingold, 2000; Raffles, 2002; Tsing, 2015), materiality of things (Stoler, 2016; Bennett 2010), and memories and afterlives of land and soil encounters (Gordillo, 2014) to examine the placeness, temporalities and relationalities of encounters in and through land, with attention to disparate histories, political projects, and livelihoods in the Global South that help to constitute the material and narrative lives of soil.

Submit paper abstracts to Serena (serenas@princeton.edu) or Andrew (aofste@live.unc.edu) no later than 12 pm (ES) Thursday, April 13th.

 

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