Category Archives: Announcements

Creative Tastebuds Symposium

Rethinking taste.

By confronting natural and human sciences this symposium raises new questions about taste. We invite the audience to wonder with us: How are the connections between culture and brain when it comes to taste? Natural sciences and humanities tend to work in disparate spheres to understand how we come to like certain foods and dislike others. We believe time has come to work more interdisciplinary and thereby develop new understandings of taste. The symposium will present viewpoints from leading individuals from both the arts and the sciences, and performers from the creative sector will explore and challenge these viewpoints by engaging in a in dialogue with scholars as well as orchestrating experiments with the audience.

Program

The format will be a two-day symposium for scholars, chefs, food innovators, educators, designers, politicians, professionals from the cultural sector, researchers, food writers, food journalists, etc. Four consecutive sessions will be held at Aarhus Theater with a target audience of app. 300 people. Each session will be structured around three inputs on taste (with Paul Tyler (www.paultyler.dk) as the overall mediator): A lecture by a representative from the natural sciences. A lecture by a representative from the human sciences. A creative performance/speak/tasting mediating the two positions. The presentations and discussions will be in English.

Dates: 4-5 September 2017

More information here…

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Happy New Year!

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The Society for the Anthropology of Food and Nutrition

wishes you a happy new year.

May your 2016 be full of joy and delicious!

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Kitchens, Detroit, North Korea, Farmers Market Policy & More!

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David Beriss
University of New Orleans

We recently renovated our kitchen. As anyone who has done this knows, the process can be expensive and traumatic. You learn things about your house, your family, and yourself that you might not want to know. You spend more money than you expect, eat out more often than you should (or can stand), and drive your friends nuts. However, if you can step back and view the process more objectively, you might learn that the contemporary American “trophy kitchen” is a monument to social distinction, to the glories of consumption, to the ways of households, kinship, and social life. This ought to be obvious, I suppose, but I owe that insight not to my own hard won experience of kitchen renovation, but to an article by Emily Contois, “Not Just for Cooking Anymore: Exploring the Twenty-First-Century Trophy Kitchen,” which is in the new Graduate Journal of Food Studies (2014, volume 1:1-8). Contois examines the history of these kitchens, drawing on design books, popular culture (MTV Cribs!), and other sources, producing a nice overview of what these kitchens mean today. I think her analysis is on target and definitely worth a read. Maybe while sitting at the island in your new kitchen.

Not interested in conspicuous kitchen consumption? There is more! The Graduate Journal of Food Studies has articles on food justice and activism in Detroit, gender, patriarchy, and food propaganda in North Korea, and an analysis of best practices for farmers market incentive programs. The journal also features art work in between the articles and has a book review section.

So, this is a new food studies journal, which is no doubt a good thing. But this one is produced and edited by graduate students in Boston University’s Gastronomy Program. The journal is peer reviewed and published twice-a-year on-line, so you can access it immediately. The articles, reviews, and art are by students studying food (although not necessarily in food studies!) from a variety of universities, not just BU. In fact, the call for papers at the end of the journal encourages graduate students to submit their food-related essays to the journal. The deadline for the next issue is May 31, 2014. Submission guidelines are here.

 

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New Prize: The Thomas Marchione Food-as-a-Human-Right Award

Post by John Brett, President, Society for the Anthropology of Food and Nutrition

The Society for the Anthropology of Food and Nutrition is pleased to announce an endowed award that honors the seminal work Dr. Thomas Marchione did on behalf of the poor and undernourished in his scholarly work and through his work as a Peace Corps volunteer, at The Caribbean Food and Nutrition Institute, The Great Lakes Project on the Economic Crisis and USAID.  Made possible through generous donations of family and friends, this annual award will be given to a student whose work continues and expands Dr. Marchione’s efforts toward food justice, food security and access, and most directly, food as a human right.  Students applying for this award should demonstrate active and productive engagement with food security and food sovereignty issues.  The award can be in recognition of exemplary work already accomplished, in progress, or for proposed research in the field of food as a human right and the social justice aspects of food systems.  It should show concern for the poor and undernourished and a willingness to take an active role in working on behalf of food sovereignty.  Ideally, it would be given to those who are trying to work, in Dr. Marchione’s words, on “the best and more sustainable approaches to fulfill the right to food.”  Given Dr. Marchione’s legacy, preference will be given to proposals from students actively engaged in the central issues that animated his career as a scholar-activist.

There will be one annual award of $600.  The award may be for proposed or in-process research or a research prize for completed work.  The award will be presented to the awardee at the SAFN annual business meeting at the AAA annual meeting.  For more information and application materials, click here. The application deadline is October 4, 2013.

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Christine Wilson Award

Society for the Anthropology of Food and Nutrition
2013 Christine Wilson Student Paper Award

DEADLINE OCT 4!

The Society for the Anthropology of Food and Nutrition (SAFN) is pleased to invite students to submit papers in competition for the 2013 Christine Wilson Awards presented to outstanding undergraduate and graduate student research papers that examine topics within the perspectives in nutrition, food studies and anthropology.

Papers may report on research undertaken in whole or in part by the author. Co –authored work is acceptable, provided that submitting student is first author. Papers must have as their primary focus an anthropological approach to the study of food and/or nutrition and must present original, empirical research; literature reviews are not eligible. Papers that propose a new conceptual framework or outline novel research designs or methodological approaches are especially welcome. Winners will be recognized and presented with an award at the 2013 AAA meeting in Chicago, IL and receive a year’s membership in SAFN.

Students (undergraduate or graduate) must be currently enrolled or enrolled during in the past academic year (Fall 2012 to present). The text of papers should be no longer than 25 pages, double-spaced and follow AAA style guidelines.  For application details please the Christine Wilson Award page here.

Deadline: October 4, 2013

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Midwestern Foodways Grant Opportunity!

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SAFN member Robert Dirks has alerted us to a grant opportunity from the Greater Midwest Foodways Alliance. The announcement reads as follows:

Greater Midwest Foodways Alliance, in collaboration with Culinary Historians of Chicago and with funding from the Julia Child Foundation for Gastronomy and the Culinary Arts, is pleased to announce financial support for the study of Midwestern foods and food-related institutions.

This support is offered as three American Midwest Foodways Scholar’s Grants: one grant is for $3,000, a second is $1,500, and a third is $500.  Each is intended to help underwrite the research of academics and other investigators who intend to publish their findings in books, articles, videos or other media.

The grants are merit based and unrestricted.  They can be used to support fieldwork, library visits, conference attendance, or any other activities related to the applicant’s proposed project.

The American Midwest Foodways Scholar’s Grant is open to all individuals age 18 and older. Affiliation with an academic institution is not required, although students and others affiliated with such institutions are encouraged to apply. In selecting a recipient of the American Midwest Foodways Scholar’s Grant, the Greater Midwest Foodways Alliance and Culinary Historians of Chicago do not discriminate on the basis of race, gender, religion or national origin.

            The Greater Midwest Foodways Alliance and Culinary Historians of Chicago would like to increase the amount or number of grants given in the future and contributions to the scholarship fund are encouraged.

Additional information and application can be found at www.GreaterMidwestFoodways.com.  Any queries, please contact Catherine Lambrecht at CulinaryHistorians@gmail.com and telephone: 312/380-1665.

             Greater Midwest Foodways Alliance is dedicated to celebrating, exploring and preserving unique food traditions and their cultural contexts in the American Midwest. By hosting public events, developing archival resources and generating publications, the Greater Midwest Foodways Alliance uncovers the distinctiveness of a region that is as varied in tastes and traditions as it is in its geography from the Great Lakes to the Great Plains. Whether indigenous foods such as Wisconsin cranberries and Minnesota walleye, iconographic flavors such as wheat and corn from across the prairies, immigrant cuisines from early Europeans to 21st century newcomers, or fish boils and fine dining in small towns and big cities, the Greater Midwest Foodways promotes and chronicles the diversity of the region’s culinary character.

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Bite! Lecture Series at Ohio Wesleyan University

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If you will be anywhere in the vicinity of Columbus, Ohio this fall, you may want to stop by Ohio Wesleyan University to attend one of the lectures in the annual Sagan National Colloquium. This year the series is Bite! Examining the Mutually Transformative Relationship Between People and Food” and, of course, it focuses on food.

The entire series is free and open to the public. It includes both scholars and advocates and features some of the more controversial (and passionate) advocates for rethinking food and culture in the U.S. today.The series has a web site (http://bite2012.owu.edu) and a Facebook page (https://www.facebook.com/SaganNC). Updates are also available on Twitter, @bite2012owu.

The series kicked off a few weeks ago and archived video of the first two lectures is available online. Here is a list of upcoming lectures. Check the website for updates.

Monday, September 24 (Market 3-6pm, Bryant Terry starts at 7pm)

Main Street Delaware Farmers’ Market – A Special Monday Edition

Sandusky Street at the “Jaywalk”
Bryant Terry, Author, Chef, Activist
Food Justice: At the Intersection of Food, Politics, Poverty, Public Health, and the Environment

Benes Rooms – Hamilton-Williams Campus Center

Wednesday, September 26 (4 p.m.)
Dr. Sinan Koont, Associate Professor of Economics, Dickinson College
Cuba Embraces Agro-Ecology

Phillips Auditorium

Monday, October 1 (7 p.m.)

Dr. Anjali Bhatia, Department of Sociology, Lady Shri Ram College for Women, University of Dehli
Constitution of Childhood and Youth in Fast Food Eating Out Culture: Global-Local Dynamics in India

Benes Rooms – Hamilton-Williams Campus Center

Thursday, October 4 (7 p.m.)
Joel Salatin, Farmer, Author, Film Appearances in Food, Inc. and FRESH the movie.
“Folks, This Ain’t Normal”

Benes Rooms – Hamilton-Williams Campus Center

Monday, October 8 (7 p.m.)

Kelly Klein, Researcher, Monsanto Company
A Look at Midwestern Commercial Farming and How Monsanto Company’s Seed Business Contributes to Agriculture
Benes Rooms – Hamilton-Williams Campus Center

Wednesday, October 10 (7pm)

Jeni Britton Bauer (Owner and Founder, Jeni’s Splendid Ice Creams), Warren Taylor (Owner and Founder, Snowville Creamery), Michael Jones (Executive Director and Co-Founder of Local Matters), and Ben Sippel (Sippel Family Farm).
Moderated by Tricia Wheeler (Publisher and Editor -in-Chief, Edible Columbus Magazine).
Panel Discussion – Making Local Work in Ohio: Production, Promotion, and Entrepreneurship in the Local Food System
Benes Rooms – Hamilton-Williams Campus Center

Tuesday, October 30 (4 p.m.)
Dr. Abram Kaplan, Artist & Associate Professor Environmental Studies, Denison University
Benes Rooms – Hamilton-Williams Campus Center

Thursday, November 1 (7 p.m.)

Avesta Saaty, Chef

Kurdish Roots: The Role of Food in Keeping Cultural Traditions Alive When a Nation Has No Country to Call Its Own
Benes Rooms – Hamilton-Williams Campus Center

Friday, November 2 (4 p.m.)

Ben Hewitt, Author, Small-Scale Farmer
The Future’s In the Dirt: Digging Into Regional Food Systems and Their Potential to Restore Economies, Communities, Environment, and Health

Phillips Auditorium

Tuesday, November 6 (3 p.m.)
Dr. Walter Willett, Fredrick John Stare Professor of Epidemiology and Nutrition 
Chair, Department of Nutrition, Harvard University

Diet and Health: A Progress Report

Benes Rooms – Hamilton-Williams Campus Center

Wednesday, November 14 (7 p.m.)
Dr. Fabio Parasecoli, Associate Professor, Coordinator Food Studies, The New School for Public Engagement, New York
Food, Film, and Cultural Citizenship

Benes Rooms – Hamilton-Williams Campus Center

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