Category Archives: Call for Papers

11th Annual Wine Economics Conference

We recently received the following announcements, which may be of interest to all of you wine anthropologists:

The 11th Annual Conference of the American Association of Wine Economists (AAWE) will be held from Jun 28 – Jul 2, 2017 in Padova/ItalyWe consider all wine topics related to economics, statistics, and business including submissions that overlap with adjacent fields such as (but not limited to) psychology, neuroscience, history, linguistics, viticulture, law or oenology. Submission Deadline: Dec 15, 2016(Details).
AAWE is offering 3 Research Scholarships. Each Scholarship pays US$1,500 and grants free admission to the Annual AAWE Conference in Padova/Italy. Submission Deadline: Nov 15, 2016. (Details)
From 2017 on, the American Association of Wine Economists (AAWE) will publish a new Journal called “Journal of Wine Economics: Selected Proceedings”. JWE:SP will appear once a year, immediately after AAWE’s  annual conference, and will draw on selected conference papers, which are typically short (up to 3,000 words) and may be non-technical. For JWE:SP, the editors will consider single papers as well as entire sessions. 

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Third International Conference on Food History and Cultures

Recently received conference announcement and call for sessions that should be of great interest to FoodAnthropology readers!

Call for sessions

Third International Conference on Food History and Cultures

1-2 June 2017 – Tours (France)

We are pleased to announce that the European Institute for Food History and Cultures (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organizing the third edition of its annual international conferences, to be held on Thursday 1 and Friday 2 June 2017 in Tours (France). The event falls within the scope of the continuation of initiatives carried out by the IEHCA for the past fifteen years through its editorial policy, its support for research and its efforts to facilitate networking opportunities among Food Studies researchers.

The success of previous conferences, demonstrated by the participation of almost 150 researchers each year, has reinforced our desire to ensure it becomes an annual gathering and benchmark event, organized in partnership with the Food Studies team (L’Equipe Alimentation – LEA) at François-Rabelais University in Tours.

All proposals pertaining to Food Studies will be considered and all researchers are welcome (doctoral, post-doctoral, research lecturers, independent researchers, etc).  In essence, the conference is multi- and cross-disciplinary, covering all historical periods.

This announcement is first and foremost a call for sessions. Submissions to present thematic panels will therefore be reviewed and selected as a priority. Individual submissions may be evaluated in a second phase.

Sessions should comprise a moderator and two or three speakers and will last 90 minutes in all.

Submissions should be in French or English and take the form of a single PDF document. They should include:

  • A brief presentation of the session as it will appear in the final program:
    • Session title;
    • Name of organizer, their institution and the country in which it is located;
    • Name of moderator, if different, their institution and the country in which it is located;
    • Names of participants, their institutions and the country in which they are located;
    • Title of papers;
    • Independent researchers should indicate this status.
  • A short CV (250 words) for each participant
  • Email address and mobile telephone number for each participant
  • Contact details for each participant
  • A 250-word abstract per paper.
  • The researcher submitting the proposal can be the moderator. However, if they are one of the speakers it is then their responsibility to find a moderator, failing which the organizers will designate one.

Papers can be presented in English or French.

The deadline for submissions is 15 November 2016.

Submissions should be sent to Loïc Bienassis and Allen Grieco, who will also be able to answer any questions: ;

Replies will be sent around 15 December 2016.

NB: Registration fee – 25 euros for non-tenured candidates/50 euros for tenured candidates. This fee includes attendance at a cocktail party held in the evening of the first day of the conference.

Payment of the fee is due once your submission has been accepted and before the publication of the programme. It is not refundable in case of withdrawal.

Please do not hesitate to pass this information on to colleagues who may be interested.

Appel à sessions

Troisième Conférence Internationale d’Histoire et des Cultures de l’Alimentation

1er-2 juin 2017 – Tours (France)

Nous avons le plaisir de vous annoncer que l’Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA) organisera les jeudi 1er et vendredi 2 juin 2017 à Tours (France) la troisième édition de sa Conférence Internationale. Cette manifestation s’inscrit dans le prolongement des actions que mène l’IEHCA depuis quinze ans à travers sa politique éditoriale, son soutien à la recherche et son travail de mise en réseau des chercheurs en Food Studies.

Le succès des années précédentes qui ont chacune réuni près de 150 chercheurs nous a conforté dans notre volonté de pérenniser cette manifestation et d’en faire un rendez-vous de référence, organisé en partenariat avec l’Equipe Alimentation de l’université François-Rabelais de Tours (LÉA).

Toutes les propositions relevant des Food Studies et tous les chercheurs seront les bienvenus (doctorants, post-doctorants, enseignants-chercheurs, chercheurs indépendants…). Ce symposium est par essence pluri- et transdisciplinaire et couvrira l’ensemble des périodes historiques.

Le présent appel est en priorité un appel à sessions. Seront donc examinés et retenus les candidatures portant sur l’organisation de panels thématiques. Les candidatures individuelles ne seront éventuellement examinées que dans un second temps.

Les sessions dureront 90 minutes. Elles devront comprendre un modérateur et deux ou trois communicants.

Les candidatures devront être en français ou en anglais. Elles devront comporter, en un seul document PDF :

  • Une présentation brève de la session telle qu’elle figurera dans le programme final :
    • Intitulé de la session ;
    • Nom de l’organisateur avec son institution de rattachement, pays où se situe l’institution de rattachement ;
    • Pour les chercheurs indépendants, le mentionner.
    • Nom du modérateur, si différent, avec son institution de rattachement, pays où se situe l’institution de rattachement ;
    • Nom des participants avec leur institution de rattachement, pays où se situe l’institution de rattachement ;
    • Titre des communications.
  • Bref CV (250 mots) de chaque participant
  • Adresse mail et n° de téléphone portable de chaque participant
  • Un résumé de 250 mots pour chaque communication
  • L’organisateur pourra être le modérateur de la session. S’il est au nombre des communicants, il lui revient de trouver un modérateur ou, à défaut, un modérateur sera attribué par les organisateurs de la conférence.

Les communications pourront être présentées en anglais ou en français.

La date limite d’envoi des candidatures est fixée au 15 novembre 2016.

Elles sont à adresser, ainsi que vos questions, à Loïc Bienassis et Allen Grieco : ;

Les réponses vous parviendront aux alentours du 15 décembre 2016.

Frais d’inscription : 25 euros pour les chercheurs non-titulaires / 50 euros pour les chercheurs titulaires.

Cette somme comprend l’inscription au cocktail-dînatoire du 1er juin au soir. Elle sera à verser dès l’acceptation de votre candidature et ne sera pas remboursée en cas de désistement.

N’hésitez pas à faire circuler cet appel autour de vous.

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4th Annual Yale Food Systems Symposium

Feeding a Growing World:

Perspectives in 2016

Yale University, School of Forestry and

Environmental Studies

September 30th, 2016

Request for Proposals

Half a century out from the Green Revolution, our food system is as technologically advanced as ever. Yet our innovations have presented long-term sustainability challenges, while both global hunger and obesity persist. We are now faced with the question of where to go from here–with the knowledge and technology we have obtained and challenges before us, what approaches do we take to feed the world in a manner that is sustainable for both the population and the planet? Stakeholders across the food system as well as scholars hold divergent perspectives on where to focus solutions. A productionist view may point to the need to produce more food through even more advanced technology and seed engineering, while others may take a distributionist view that stresses social justice rather than yields, while still others may seek methods to reduce food waste. Some may focus on the nutritional quality of what we are growing, while others emphasize the need to shift diets to those less impactful on the environment. These and other perspectives vary in the populations they target, including farmworkers, consumers, corporations, or governments. This conference seeks to stimulate conversation among practitioners, scholars, and community members to understand these diverse perspectives and consider collaborative solutions in moving forward as our world population grows, diet-related diseases increase, and natural resources are depleted.

The 2016 Yale Food Systems Symposium (YFSS) will bring diverse scholars and practitioners to work together in action-oriented sessions that address the complex ecological and socio-economic dynamics of feeding the world, including food production, consumption, climate change, and urbanization. We seek a diversity of proposal formats: panels, working groups, roundtables, and papers. We welcome perspectives from the natural and social sciences, from applied disciplines, and from community practitioners. Proposals that bring scholars and practitioners together, work across disciplines, or partner emerging and established researchers are especially encouraged.

Call for proposals

Submissions topic areas include, but are not limited to:

  • Nutrition, diet shifts, and sustainable diets
  • Food, ethics, and religion
  • Private market-based solutions, private governance, and sustainable supply chain management
  •  Solutions to reducing pre- and post-consumer food waste
  • Agricultural production and management
  • Plant biotechnology and GMOs
  • Global geo-political structures influencing food production and food security
  •  The right to food, food justice, and food sovereignty movements
  • Agricultural biodiversity
  • Industrial ecology approaches to food systems analysis
  • Land sparing versus land sharing/sustainable intensification
  • Urbanization, land use change, and food systems planning

The above list is simply intended to serve as a guideline. We welcome ideas that span across categories or do not correspond directly to those outlined.

Abstract Submissions

Deadline for submission is June 15th, 2016. Abstracts & Workshop Proposals should be 200-300 words and include a title and keywords. Please submit online using our abstract submission form.  Accepted proposals will be notified by August 1st, 2016.

Please see the conference website, for more information. Abstracts may be submitted through the survey form located on the website. Questions about proposal submission and registration may be directed to

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Threatened, Forgotten, and Lost Foods

An intriguing call for papers for a 2017 conference in France:

Threatened, Forgotten and Lost Foods:
Causes and Mechanisms of Their Decline
14th – 21st centuries

TERESMA Conference
4-5 April 2017
Université Bordeaux Montaigne

Conference organizers : Corinne Marache and Philippe Meyzie

Far from being strictly linear, the life story of food products is composed of successes, of periods of spatial and also social distribution, of fashions fleeting and long-lasting, but it sometimes also includes mistrust or even fears which entail movements of retreat or even of decline. In marketing theories each product has a life cycle that is characterized by phases of growth, maturity and decline. Sometimes, even, certain foodstuffs, drinks or dishes disappear before reappearing later in a slightly different form. Today the tendency is for success and for re-launching or even exhuming products that have long been snubbed or despised, whereas others are threatened for ethical or health reasons.

The research developed by the ViValTer programme (La ville, espace de valorisation des produits de terroir) and now by the TERESMA programme (Produits de terroir, espaces et marchés, hier et aujourd’hui) which are behind this conference, have shown that local products – from the terroir – are undergoing a revival which is examining the nature of the links between consumers and areas of production and the way products are linked to history. Preserved meats, cheeses, fruits, animals, wines and other products associated with a geographical area of origin will therefore be of special interest within this scientific gathering which nevertheless aims at including all kinds of food and drink as well as different means of production. Whether real or artificial, the fame now enjoyed by all these once long-forgotten products cannot ignore why and in what conditions they fell into decline, came under threat or actually disappeared.

While history and social sciences in general have taken a lot of interest in success stories, in the products which have managed to become widely distributed, which have flourished in the long term, established their name and brought about the growth of economic sectors and companies or territories, it is also true that failure can be of historic interest as it allows light to be shed on economic, social and cultural changes within a period or a space. While these issues have sometimes been tackled in the study of certain agri-food sectors or in companies, so far they have not concerned in-depth research specifically examining their characteristics and what is at stake. In contrast with study devoted to analyzing the successful adoption of new foodstuffs (coffee, sugar, maize), to the well established fame of great wines or industrial products that are household names worldwide or to that of the conquest of international markets by renowned localized products, the theme of decline also possesses heuristic values when one takes an interest in a product, its history, its geography, its place on the market or it the role it plays in consumption. It will in fact help us to better understand how a foodstuff is situated within consumer patterns which may evolve, how a product manages to be distributed on a market before competitors arrive, how a local product widely known throughout a region little by little becomes a culture left aside. Studying the many processes involved in decline, from the latent threat to a foodstuff to its final disappearance, will also lead us to question food choices and their constraints, the directions taken by the agri-food industry and the policies that are implemented in this field.

Within the framework of the TERESMA program, which is interested in the links between terroirs, territories, spaces and markets both yesterday and today, this conference is therefore focusing on understanding the causes and the mechanisms of the decline of certain products from the 14th to the 21st century. True to the spirit of this collective international program, we are looking to bring together thinking from human sciences but also from law and economics in a historical perspective which will allow us to measure the changes and the importance of different historical contexts, and this will be based around three main axes:

  • The decline of a food product, of a range of products, a dish or a drink reveals itself in a variety of ways which need to be gauged and examined, in particular regarding their socio-economic and spatial dimensions: decline in consumption, retreat on regional markets or niche markets, dwindling production on shrinking territories, loss of reputation, name and identification, loss of knowledge about production methods, total disappearance, etc. Variations in scales of time and space will help to identify the mechanisms at work which threaten the production and consumption of a foodstuff or a drink, which may entail a significant drop, lead to total, or in some cases, only temporary, disappearance on the local, national or international scale. We therefore need to also ask whether a significant decline in the production or consumption of a foodstuff necessarily entails a decline in its notoriety or whether, on the contrary, certain products do not gain in stature or attractiveness from the moment when their production drops.
  • Another aim of this conference is also to reflect on the causes of decline. In order to do this we need to take economic changes into account: a raw material becoming scare, the loss of comparative advantages, competition from other typical or industrial foodstuffs, changes in agricultural practices, the shift from subsistence farming to farming which is commercial, aimed at production and globalized, with all its corollaries such as the need to make a profit, the resistance and inappropriateness of certain products or methods of production which obey productivity criteria. In the context of globalization which began in the 19th c. and which has largely favored the standardization of behaviors and tastes in food, we will need to examine the development of distribution and especially the arrival of mass distribution which, like the fashion industry, is in a position to influence the choices made by the agri-food industry, to impose itself as a trend setter, have also played a part in the disappearance (or “re-appearance”) of products. The socio-cultural logics which are behind the decline of some products should also be of interest to our speakers (changes in tastes and demand, changes in culinary fashions and use, changes in lifestyles and methods of consumption and cooking, the impact of medical discourse and ideas about health and well-being, consideration for animal welfare). Some of these different types of decline take place over the long term while others may arise from specific events: the effects of health crises and the ensuing need for precautions, which may then entail decisions not to consume certain products (offal …); weather events, environmental questions ecology crises ….; legislation, political decisions, treaties, taxes and tariffs … on a local, national, European and global scale. The role of the actors in this decline process must also be considered: could inertia, inability to adapt to demand and strategic errors possibly lie behind declines or maybe just hasten the speed of decline?
  • Finally, it also seems necessary to analyze the re-launching of forgotten products, some of which are enjoying a true revival, such as parsnips and Jerusalem artichokes, as well as some breeds of cattle, sheep and pigs, such as Kintoa pork from the Basque country. These products in decline also seem to be a resource for innovation, in stimulating the economic, touristic and heritage revival of an area. The decline and therefore the rarity and even the threat of extinction of these products bring them down to human-scale production and their consumption appears as a way to safeguard the wealth of our heritage where food and associated expertise are concerned. It becomes an eco-responsible act although it remains to be seen whether this is enough to reinstate these products in a sustainable manner. The absence of information about the revival of certain products thus offers another facet in the understanding of the causes and mechanisms of decline.

Propositions for papers should be sent to and Deadline 1 October 2016.

They must include:

  • The title of your paper
  • A 10 to 15 line summary
  • A short biography

Scientific Committee
Isabelle Bianquis, Université François Rabelais de Tours
Giovanni Ceccarelli, Université de Parme
Marc Dedeire, Université de Montpellier
Jaroslaw Dumanowski, Université de Torun
Marc de Ferrière Le Vayer, Université François Rabelais de Tours
Stefano Magagnoli, Université de Parme
Corinne Marache, Université Bordeaux Montaigne
Philippe Meyzie, Université Bordeaux Montaigne
Isabelle Parmentier, Université de Namur
Raphaël Schirmer, Université Bordeaux Montaigne
Paolo Tedeschi, Université de Milan
Jean-Pierre Williot, Université François Rabelais de Tours

Teresma-NB-petitLogo-CEMMC-horizontal-300x141LEA logo


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Aesthetic: The New Zealand Symposium of Gastronomy

An intriguing call for papers:

Aesthetic: The New Zealand Symposium of Gastronomy

Auckland, 2-4 September 2016.

The Symposium of Gastronomy welcomes scholars, cooks, food writers and armchair foodies to talk about the history, practice, science and philosophy of food and foodways.

The New Zealand Symposia for Gastronomy began in 2005 and are intended to promote greater understanding of New Zealand’s culinary culture. The Symposia are intimate, friendly and encourage networking and discussion. They also always include good meals.

Papers are now sought on the theme of the 2016 Symposium: Aesthetic.

The 2016 Symposium sessions will be held at the Auckland University of Technology School of Hospitality and Tourism, 55 Wellesley Street East. AUT now offers a new Master of Gastronomy  programme and we will be welcoming staff and students to participate and attend our Symposium.

Abstracts, together with a short biography of the presenters, should be submitted, by 31 July 2016, to:

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Utopian Appetites

Received from one of our alert readers:

The 21st Symposium of Australian Gastronomy:

Utopian Appetites

Call for Papers

The 21st Symposium of Australian Gastronomy will be celebrated in Melbourne, Australia, from Friday 2 to Tuesday 6 December 2016. At this coming-of-age gathering of gastronomic scholars, writers and practitioners, we are looking with hope towards bright food futures with our guiding theme of ‘Utopian Appetites’.

The year 2016 also marks five centuries since the publication of Thomas More’s Utopia (1516). With its founding principles of desire, order, justice and hope, utopia represents a framework to think about gastronomy as both an imaginary ideal and a realisable goal for the future. The utopian theme encourages us to envisage the gastronomic project of eating well, bridging disciplinary boundaries, encompassing different spaces, practices, cultures and times.

Confirmed participants include:

• Darra Goldstein—founding editor of Gastronomica
• Robert Appelbaum—Uppsala University, Sweden
• Barbara Santich—food writer and emeritus professor, University of Adelaide
• David Szanto—Eco-Gastronomy Project at University of Gastronomic Sciences
• Stephanie Alexander—cook, food writer, and founder of the Kitchen Garden Foundation
• Josh Evans—Lead Researcher, Nordic Food Lab
• Annie Smithers—food writer and chef

We welcome submissions for original papers that explore real and ideal contexts of eating well – considered from historical, cultural, aesthetic, political, ideological, social, nutritional, environmental, religious, agricultural, philosophical, or any other perspectives. Australian gastronomy will be a feature of the programme but papers with an international focus are equally welcomed.

Topics may include, but are not limited to, the following:

  • Gastronomy and the politics of hope
  • Ecological utopias of past, present and future
  • Utopian culinary histories
  • Cockaigne, Lubberland, and realms of plenty
  • Utopian desires and dreaming
  • Food and farming in utopian and dystopian literature
  • Utopian nature-cultures
  • Food gardens, pleasures and paradise
  • Governance, democracy and utopia
  • Food sovereignty, social experimentation and revolutionary hopes for change
  • Posthuman or postcolonial food imaginaries
  • Intentional food communities and new modes for living well
  • City and country connections and interdependency
  • Utopia and policy
  • Outrageous, improbable and impossible food futures

We invite proposals from academics and independent scholars, artists and activists, cooks and chefs, journalists and writers, food producers and artisans in the form of panel discussions, presentations, literary reflections, manifestos, performances and interactive experiments relating to utopia and gastronomy. Please send enquiries and proposals 350 words or less along with a 100-word biography of the presenter/s before 15 May 2016 to the symposium committee:

Kelly Donati (William Angliss Institute) –
Jacqueline Dutton (University of Melbourne) –

Notification of paper acceptance will be sent on or before 30 June 2016.

The Symposium will take place at William Angliss Institute and the University of Melbourne with a daytrip by bus to Central Victoria. The cost is $575 per person ($400 for students). This covers all food, wine and excursion costs. Travel to Melbourne and accommodation is not included. The conference will run from Friday evening to Monday evening which will conclude with the banquet dinner. Tuesday morning will be dedicated to discussing the theme and location for the next Symposium.

In keeping with the tradition of the Symposium of Australian Gastronomy, please come with a spirit of participation, indulgence and hope.

To stay up to date on new information and Frequently Asked Questions about the Symposium, please see the website: and join our Facebook group Symposium of Australian Gastronomy:


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CFP: Conference on Democratizing Food Governance

Call for papers for a conference that may be of interest to FoodAnthropology readers:

CALL FOR PAPERS: Conference on Democratizing Food Governance, Rome, 14 October 2016

Sponsored by The American University of Rome, University College Cork, University of Naples Federico II, and the University of Vermont.

Some scholars believe that local food systems do not represent a serious threat to the globalization of food chains and may even be consistent with it. Others see them as encapsulating the potential for a radical transformation of the global food system, being not just the result of a commodity-based agriculture sector but rather expressions of processes of change and new forms of politics with regard to sustainability and consumption.

The Conference intends to promote a reflection on the new forms of partnership and civic engagement emerging around food as well as on the creation of public policy spaces at different scales where various types of actors may negotiate, deliberate and make decisions with the goal of enhancing the sustainable and democratic character of the food system.

Key note speakers: Frank Baber, University of California and Terry Marsden, Cardiff University.

For further information please visit or contact Maria Grazia Quieti, Ph.D., Director, MA in Food Studies, The American University of Rome.

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