Category Archives: CFP

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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CFP: Southern Cultures Special Issue on Coastal Foodways

This is a bit last minute, but seems like it may be of interest to SAFN writers and other readers of this blog:

Call for Papers
Special issue of Southern Cultures: Coastal Foodways
Spring 2018

Southern Cultures, the award-winning, peer-reviewed quarterly from UNC’s Center for the Study of the American South, encourages submissions from scholars, writers, and artists for our Coastal Foodways Issue, to be published Spring 2018. We will be accepting submissions for this special issue through October 3, 2017, at https://southerncultures.submittable.com/Submit .

This call aims to gather work that documents and understands the food and foodways-related issues of the southern coast, in its present moment, and in the voices of scholars, fishers and fishmongers, coastal activists, environmentalists, and communities broadly defined. We understand southern foodways to exist across many genres, disciplines, and collaborations and seek to expand the conversation to the interaction of peoples and cultures with the broader forces of political, social, historical, and economic change at work in the Atlantic and Gulf Souths. Global South analyses are welcome as well.

Submissions can explore any topic or theme related to southern coastal life, with a special interest in pieces that seek new understandings of the coast and its food cultures, identify current communities and concerns, and address its ongoing challenges. We welcome explorations of the region in the forms Southern Cultures publishes: scholarly articles, memoir, interviews, surveys, photo essays, and shorter feature essays.

Possible topics might include (but are not limited to):

  • The politics of evolving coastal food economies
  • Changing labor and fishing industry scenarios
  • Coastal tourism and real estate development issues
  • Climate change and sea rise, wetlands loss, and environmental degradation
  • Local seafood movement

As we also publish a digital edition, we are able to supplement essays with video, audio, and interactive visual content. We encourage creativity in coordinating print and digital materials in submissions and ask that authors submit any potential digital materials with their essay or introduction/artist’s statement.

We encourage authors to gain familiarity with the tone, scope, and style of our journal before submitting. Those whose institutions subscribe to Project Muse can read past issues for free via http://muse.jhu.edu/journals/southern_cultures/ . To read our current issue, access our submission guidelines, or browse our content, please visit us online at http://www.SouthernCultures.org/ .

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CFP: Food as a cultural heritage: challenges, processes and perspectives

A call for papers for an annual conference in France that may be of interest to our readers:

IEHCA logo

Food as a cultural heritage: challenges, processes and perspectives

Conference organised by the European Institute for the History and Cultures of Food (IEHCA, Tours, France)

15-16 November 2018 – Tours (France)

For several years now, many scientists have taken an interest in the relationship between food and heritage: from historians to anthropologists, sociologists to geographers, experts in the field of tourism science, and more. This interest has spawned a host of new publications, and with it a number of mono-disciplinary case studies.

There is a need to review these actions and this work. With the European Council and Parliament deciding that 2018 will be “European Cultural Heritage Year”, there is now a drive to “raise awareness of European history and values and to strengthen a sense of European identity”, while also “drawing attention to the opportunities offered by our cultural heritage, but also to the challenges it faces”. Viewing food in all its aspects as a cultural heritage clearly follows from the Convention for the Safeguarding of the Intangible Cultural Heritage. This includes “the practices, representations, expressions, knowledge, skills – as well as the instruments, objects, artefacts and cultural spaces associated therewith – that communities, groups and, in some cases, individuals recognise as part of their cultural heritage. This intangible cultural heritage, transmitted from generation to generation, is constantly recreated by communities and groups in response to their environment, their interaction with nature and their history, and provides them with a sense of identity and continuity, thus promoting respect for cultural diversity and human creativity”. The terms of this definition inspired the European Institute for the History and Cultures of Food to initiate and carry through the Repas gastronomique des Français (Gastronomic meal of the French) nomination project. Furthermore, UNESCO has added 14 “food” elements to the Representative List of the Intangible Cultural Heritage of Humanity and many other applications are being prepared. The time has come for a comprehensive and coordinated process of reflection.

Lines of enquiry

The first objective of the conference will be to advocate a multidisciplinary approach to the various aspects covered by food heritage. The second innovative trajectory will be to take a European and international standpoint, with a particular reference to countries that have successfully added food elements to the Intangible Cultural Heritage of Humanity. Finally, we will focus particular attention on the differing time frames, including those that are more long-term in nature.

This comprehensive approach will first focus on challenges: providing a precise definition of concepts such as intangible and food heritage, identifying the scientific and professional communities concerned by these concepts, while also taking the fragile nature of food heritage into account.

Understanding processes is key, in terms of developing the concept of intangible heritage or the historic development of food heritage (compared to concepts such as terroir), and preparing applications for inclusion on UNESCO’s Representative List. The national inventories are essential tools in this regard.

And finally, perspectives consider the fact that, as with any other intangible cultural heritage, food heritage is covered by safeguarding measures. The establishment of a global network of intangible cultural heritage food elements can, clearly, provide robust support for any collective action. We intend to lay the foundations for this network with the 2018 symposium.

Topics (non-exhaustive)

  • Typicality, in terms of the link between the product (and the know-how it takes to produce and transform it) and its place of origin, is a value whose characteristics change based on place and time. Typicality and tradition both contribute to shaping the concept of heritage. Here, too, recent case studies are available.
  • It is now impossible to discuss the notion of food heritage without due consideration of the UNESCO Convention and the List of Intangible Cultural Heritage of Humanity in Need of Urgent Safeguarding. Strictly speaking, the Urgent Safeguarding List still contains neither food nor gastronomic elements. Nevertheless, food does play a significant role in, for example, the Yaokwa ritual of the Enawene Nawe people of Brazil (2011), and Guatemala’s Nan Pa’ch ceremony (2013). While studies have already been published, this phenomenon calls for more in-depth research.
  • The notion of food heritage (or culinary, or gastronomic) is a recent development, but its roots stretch back in time. A preliminary work on the French case was published recently, and The French Culinary Model: dissemination, adaption, transformation and opposition worldwide (17th–21st centuries) was chosen as the topic of the IEHCA’s 2014 Conference. But here again, much remains to be done, particularly in a global and comparative sense.
  • Where heritage exists, there is also a need to understand, safeguard and transfer this heritage. This requirement is explicit in the UNESCO Convention, but its roots can be traced as far back as the Middle Ages. Such a need explains both the existence of inventories and political action taken by public authorities at a national, regional and local level.
  • Food heritage appreciation and interpretation was also the subject of an innovative museological and museographical project using virtual technologies. However, areas remain to be explored, and the use of certain techniques has often generated discrepancies or impossibilities that are yet to be identified to improve public information.
  • The process of heritage designation loads the standard product (and its cuisine) with added values derived from history and mythology; mythology often merges with history, to the point at which it acts as a substitute. The fact that sociologists have developed the expression “nostalgia marketing”, which refers to these aspects, is no coincidence; the consumer is reassured, and recognises a reminder of “the good old days” in the product, a guarantee of quality. There is also a clear economic aspect inherent in this example.

Submission guidelines

If you would like to present a paper at this conference, please send a proposal including an abstract and a CV (1 page maximum, in total) in French or English to be submitted to loic.bienassis@iehca.eu by 15 December 2017.

L’alimentation comme patrimoine culturel : enjeux, processus et perspectives

Colloque organisé par l’Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA, Tours, France)

15-16 novembre 2018 – Tours (France)

Depuis quelques années, les relations entre nourriture et patrimoine ont suscité l’intérêt de nombreux scientifiques : des historiens aux anthropologues, des sociologues aux géographes jusqu’aux experts des sciences du tourisme, etc. En témoignent de multiples publications récentes, qui présentent autant d’études de cas mono-disciplinaires.

Un bilan de ces actions et des travaux effectués s’impose. Le Conseil et le Parlement européen ayant décidé que 2018 serait l’« Année européenne du patrimoine culturel », l’initiative a été lancée de « sensibiliser à l’histoire et aux valeurs européennes et à renforcer un sentiment d’identité européenne » tout en attirant « l’attention sur les possibilités offertes par notre patrimoine culturel, mais également sur les défis auxquels il est confronté ». Considérer l’alimentation et tous ses aspects en tant que patrimoine culturel découle évidemment de la Convention UNESCO pour la sauvegarde du patrimoine culturel immatériel, qui, rappelons-le, inclut « les pratiques, représentations, expressions, connaissances et savoir-faire – ainsi que les instruments, objets, artefacts et espaces culturels qui leur sont associés – que les communautés, les groupes et, le cas échéant, les individus reconnaissent comme faisant partie de leur patrimoine culturel. Ce patrimoine culturel immatériel, transmis de génération en génération, est recréé en permanence par les communautés et groupes en fonction de leur milieu, de leur interaction avec la nature et de leur histoire, et leur procure un sentiment d’identité et de continuité, contribuant ainsi à promouvoir le respect de la diversité culturelle et la créativité humaine ». Ce sont les termes mêmes de cette définition qui avaient conduit l’Institut Européen d’Histoire et des Cultures de l’Alimentation à initier et à mener à bien le projet d’inscription du Repas gastronomique des Français. Outre celui-ci, quatorze éléments « alimentaires » ont été classés par l’UNESCO dans la liste représentative du patrimoine culturel immatériel de l’humanité et de nombreux autres dossiers sont en préparation. Le temps est venu d’une réflexion globale et coordonnée.

Orientations

Le premier objectif du colloque sera de promouvoir une approche multidisciplinaire des différents aspects que recouvre le patrimoine alimentaire. Sa seconde originalité sera d’adopter une perspective européenne et internationale en s’appuyant notamment sur les pays qui ont fait inscrire des éléments alimentaires au patrimoine culturel immatériel de l’humanité. Enfin on sera particulièrement attentif aux différentes échelles temporelles, y compris la longue durée.

Cette approche globale abordera d’abord la question des enjeux, qui suppose de définir précisément des notions comme patrimoine immatériel ou alimentaire, de délimiter les communautés scientifiques et professionnelles concernées par ces notions, sans oublier la prise en compte de la fragilité des patrimoines alimentaires.

La compréhension des processus est cruciale, que ce soit la construction de la notion de patrimoine immatériel ou bien la construction historique du patrimoine alimentaire (par rapport à des notions comme celle de terroir) ou encore l’élaboration des dossiers présentés pour l’inscription sur la liste représentative de l’UNESCO. De ce point de vue, l’instrument représenté par les inventaires nationaux se révèle essentiel.

Enfin les perspectives intègrent le fait que le patrimoine alimentaire, comme tout le patrimoine culturel immatériel en général, fait l’objet de mesures de sauvegarde. La mise en place d’un réseau mondial des éléments alimentaires du patrimoine culturel immatériel peut sans aucun doute être un puissant appui à une action collective : le colloque de 2018 entend en être la première pierre.

Thématiques (non exhaustives)

  • La typicité, en tant que lien entre le produit (et le savoir-faire qui le réalise et le transforme) et son lieu d’origine, est une valeur dont les caractéristiques changent selon le lieu et le temps. Typicité et tradition participent ensemble à la construction du concept de patrimoine. Dans ce cas, aussi, nous disposons d’études de cas récentes.
  • Il est maintenant impossible d’aborder l’idée du patrimoine alimentaire sans prendre en considération la convention UNESCO et la liste des éléments du patrimoine culturel immatériel de l’humanité qui nécessitent une sauvegarde urgente. Dans cette dernière, on ne trouve pas encore d’éléments alimentaires ou gastronomiques stricto sensu. Cependant, la nourriture occupe une place importante, par exemple, dans le rituel appelé Yaokwa, du peuple brésilien Enawene Nawe (2011) et dans la cérémonie de la Nan Pa’ch du Guatemala (2013). Des études ont déjà été publiées mais ce phénomène demande un approfondissement des enquêtes.
  • L’idée du patrimoine alimentaire (ou culinaire, ou gastronomique) est le résultat d’une construction récente, mais ses origines se situent dans l’histoire. Des travaux existent mais là aussi il reste beaucoup à faire, notamment dans une démarche globale et comparative.
  • S’il y a patrimoine, il y a aussi nécessité de le connaître, de le sauvegarder et de le transmettre. Cette nécessité est explicite dans la Convention UNESCO, mais elle plonge ses racines dans un passé qu’on peut faire remonter bien en arrière, parfois jusqu’au Moyen Âge. Une telle nécessité est à l’origine des inventaires d’un côté, et d’un autre côté des mesures politiques prises par les pouvoirs publics à l’échelle nationale, régionale ou locale. Les inventaires eux-mêmes dépendent des implications culturelles et économiques véhiculées par le patrimoine et souvent présentes aussi dans le développement de son inventorisation.
  • La médiation du patrimoine alimentaire a également fait l’objet d’un travail novateur en matière de muséologie et de muséographie, grâce à l’apport des technologies virtuelles. Mais tout n’a pas été encore exploré, et l’emploi de certaines techniques a pu parfois générer des contradictions ou encore des impossibilités qu’il reste à identifier pour améliorer l’information des publics.
  • Le processus de patrimonialisation charge le produit typique (et sa cuisine aussi) de valeurs ajoutées qui proviennent de l’histoire et de la mythologie ; la mythologie se mêle souvent à l’histoire, jusqu’au point de s’y substituer. Ce n’est pas un hasard si les sociologues ont créé l’expression de « Nostalgia marketing », qui renvoie à ces aspects ; il s’agit de rassurer le consommateur, qui reconnaît dans le produit l’évocation du « bon vieux temps », garantie de qualité. L’aspect économique est évident en ce cas aussi.

Conditions de soumission

Si vous souhaitez présenter une communication à ce colloque, merci d’envoyer une proposition comprenant un argumentaire et un CV (au total 1 page maximum), en français ou en anglais, auprès de Loïc Bienassis loic.bienassis@iehca.eu avant le 15 décembre 2017.

___________________________________

Ce colloque est organisé par l’Institut Européen d’Histoire de l’Alimentation (IEHCA, Tours) qui a porté la candidature du « Repas gastronomique des Français » au patrimoine culturel immatériel de l’humanité établi par l’UNESCO.

The conference is being organised by the European Institute for the History and Cultures of Food (IEHCA, Tours), which supported the nomination of the ‘Gastronomic meal of the French’ for inscription on the List of Intangible Cultural Heritage of Humanity, established by UNESCO.

En partenariat avec / in partnership with

L’Association France PCI

Le Ministère de la Culture

La Mission Française des Patrimoines et des Cultures Alimentaires

Le Réseau des Cités de la Gastronomie

L’Université de Tours

Comité de Pilotage (provisoire) / Steering committee (provisional)

Loïc Bienassis (Chargé de mission scientifique, Institut Européen d’Histoire et des Cultures de l’Alimentation, Tours)

Francis Chevrier (Directeur de l’Institut Européen d’Histoire et des Cultures de l’Alimentation, Tours)

Denis Feignier (Inspecteur général de l’agriculture, ministère de l’Agriculture et de l’Alimentation)

Bruno Laurioux (Professeur d’histoire du Moyen Âge et de l’alimentation, Université de Tours)

Pascal Liévaux (Chef du département du pilotage de la recherche et de la politique scientifique, ministère de la Culture)

Jean-Robert Pitte (Professeur émérite de géographie, Université Paris-Sorbonne)

Françoise Sabban (Directrice d’études, anthropologie, École des Hautes Études en Sciences Sociales, Paris)

Laurent Stéfanini (Ambassadeur, Délégué permanent de la France auprès de l’UNESCO)

Comité scientifique (provisoire) / Scientific committee (provisional)

Chiara Bortolotto (Chercheuse associée au laboratoire d’anthropologie et d’histoire de l’institution de la culture (LAHIC), Paris)

Antonella Campanini (Enseignante/chercheuse en histoire médiévale, University of Gastronomic Sciences, Pollenzo, Italie)

Allen J. Grieco (Chercheur associé, Villa I Tatti, The Harvard University Center for Italian Renaissance Studies, Florence, Italie)

Jean-Robert Pitte (Professeur émérite de géographie, Université Paris-Sorbonne)

Françoise Sabban (Directrice d’études, anthropologie, É0cole des Hautes Études en Sciences Sociales, Paris)

Sylvie Sagnes (Chargée de recherche, CNRS, Institut interdisciplinaire d’anthropologie du contemporain, Paris)

 

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5th Annual Yale Food Systems Symposium

Were you planning to participate in the Yale Food Systems Symposium this year? Depending on your plans, you may be happy to learn that they have changed the date (due to a conflict with a religious holiday) and extended the deadline for submitting proposals.

The new dates are February 23-24, 2018. The website with everything you would want to know is here.

From the request for proposals:

Invitation

Challenges facing food systems have long been referred to as “wicked,” because they resist simple, linear solutions. Stakeholders are diverse, with complex environmental, political, and social interconnections; solutions therefore necessitate information-sharing and community-building between actors working across disciplines. The Fifth Annual Yale Food Systems Symposium will bring together a mix of scholars and practitioners in panels, workshops, roundtables, and breakout sessions over two days to explore the complex dynamics of agri-food systems. This year’s theme “Resilience Across Scales” focuses on our capacity to absorb stress while maintaining integrity, which is crucial to the continued functioning of our food systems. We seek to engage questions of food production, consumption, urbanization, and climate change, and ability to adapt, reorganize, and evolve in the face of today’s challenges.

The symposium seeks to:

  • Create a platform for sharing cutting-edge research and applied learning from food systems scholarship and practice
  • Serve as a venue for the creation of fruitful working relationships across disciplines
  • Create a welcoming space for all who are engaged in the work of supporting sustainable food systems

Types of Programming

The symposium will consist of a diversity of proposed formats: speakers and panelists, presenting original research, as well as workshops, demonstrations, and roundtable discussion groups.

Submissions topic areas include, but are not limited to:

  • Nutrition, diet shifts, and sustainable diets
  • Food, ethics, and religion
  • Market-based solutions and private governance
  • Supply chain management, certification, and multi-stakeholder engagement
  • Food justice and activist movements
  • Plant biotechnology and cellular agriculture
  • Urbanization, land use change, and food systems planning
  • Sustainable agriculture and land use
  • Plant biotechnology and cellular agriculture
  • Global geo-political structure and food security
  • Systems science, industrial ecology, and circular economy
  • Food waste
  • Food policy, farm bill, and government
  • Indigenous food sovereignty

We also welcome ideas that span across categories or do not correspond directly to those outlined. The symposium draws over 250 students, educators, researchers, farmers, chefs, activists, and business professionals each year.

Submission Instructions

Deadline for submission is Monday, December 18, 2017. Abstracts & workshop proposals should be 300 words and include a title and keywords. Please submit online using our submission form. Accepted proposals will be notified on a rolling basis. Please refer to the conference website, yalefoodsymposium.org, for more information. Questions about proposals, workshops, submission, or registration may also be directed to yfss@yale.edu.

* The symposium was originally scheduled for September 29-30, 2017. It has since been rescheduled. We apologize for any inconvenience this may have caused.

 

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CFP: “Food and …” Texas Tech, March 29-31, 2018

Upcoming conference of possible interest to SAFN members.

Call for Papers
“Food and . . . ” Conference
March 29-31, 2018
Humanities Center at Texas Tech

The Humanities Center at Texas Tech University (Lubbock, Texas) is happy to announce a call for papers for our first Annual Conference in the Humanities.  The conference topic each year aligns with the Center’s annual theme, which for 2017-2018 is “Food and …”.  Ways into the “what” following the ellipsis in “Food and…” may fall into myriad categories: culture, literature, politics, environment, technology, health, malnutrition, access, education, inequities, media representations, depictions in fine art, sustainability, ecology(s), local food, translation, small scale agriculture, agribusiness, taboo, packaging, eating disorders, marketing, terroir, and gastronomy. This list is not exhaustive.

The explosion of food studies at the end of the twentieth century was an institutional response to the myriad ways in which food might be approached by scholars, and the field has only expanded in the intervening years. Humanistic ways of looking at food run the gamut from primary source in material culture to semiotic tool; from literary trope to exchangeable commodity; from colonial weapon to method of cultural resistance; from obsession either due to absence or to fetish; from comfort, reassurance, and sustenance to oddity or source of disgust; from sin to salvation; from welcoming gesture to coercive faux hospitality; and from political bribe to political rallying point.  “Food and . . . ” crosses disciplines and invites many kinds of thinkers and critical conversations. We all eat, yet what counts as appealing, nourishing, traditional food in one culture is repulsive in another. As the introduction to a recent anthology of essays on food and theatre notes, food carries “symbolic and material unwieldiness,” showing “comestibles and their consumption to be both bedrock and flashpoints of cultural identity.” The myriad conceptualizations and human experiences of food offer the critic, the thinker, and the eater a prime node of analysis—a “place at the table” of intellectual and public discourse.

The conference aims to bring together an international group of scholars in order to interrogate the polyvalent uses of food in human life.  Prominent food critic and memoirist Ruth Reichl will offer the conference keynote lecture and performance artists Spatula and Barcode will present an interactive seder as the all-conference dinner on Friday, March 30th—the first night of Passover.

The TTU Humanities Center welcomes abstracts for individual papers as well as proposals for fully formed panels that address these or other related issues.  Potential speakers should send an abstract of 300 words and a brief CV (no more than 2 pages) highlighting work relevant to the topic at hand.  Scholars proposing a panel should provide an abstract of no more than 500 words and include a list of contributors (with the titles of their papers) as well as brief CVs (no more than 2 pages) for each.  Abstracts and panel proposals should be submitted to humanitiescenter@ttu.edu by October 15, 2017 with all documents contained in a single PDF.  In the subject line of your submission, please use the format “Food Conference/YOUR NAME/YOUR PROPOSAL or ABSTRACT TITLE” (e.g., Food Conference/Smith/Eating Rules) as the subject line in your email. We will make decisions as soon as possible after that in order to ensure sufficient time for participants to make travel arrangements.

Contact Info:
Dorothy Chansky, Director of the Humanities Center at Texas Tech University

Contact Email:
humanitiescenter@ttu.edu
URL:
http://www.depts.ttu.edu/provost/humanities-center/annual-theme.php

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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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CFP: Industrial French Food and Its Critics

A call for papers of potential interest to FoodAnthropology readers:

Industrial French Food and Its Critics

French food is steeped in contradictions. The French are often admired for their food culture and superior eating habits, which are in turn associated with artisanal production and convivial consumption. But the French agroindustrial food complex is a global powerhouse that runs on chemical inputs, intensive production methods, and international dumping practices. In this special issue of Modern and Contemporary France, titled “Industrial French Food and Its Critics,” these contradictions will be put into conversation with each other. By exploring the postwar evolution of French food, in all of its inconsistency, this special issue will call into question our assumptions about French food culture by revealing the multiple food cultures that have developed simultaneously through the postwar period.

Possible topics that contributors might explore:

  • French farming in European, colonial, and global contexts
  • The rise of restauration rapide
  • The industrial model and its economic and ecological discontents
  • Colonial and postcolonial production and consumption; transculturation through foodways
  • Organized resistance to the industrial model: Confédération paysanne, protests
  • Non-industrial forms of food production and consumption: organic agriculture, urban agriculture, jardins ouvriers, Slow Food, AMAP
  • Eco-critical approaches to food and its producers in literature, cinema, and popular culture
  • The contraction of agriculture and the rewilding of the French countryside
  • Haute cuisine, gastronomy, and terroir
  • Challenges to French agricultural power: BRIC nations, GMOs and trade deals, lawsuits at the WTO

This list is not exhaustive and potential contributors are invited to submit proposals on any and all aspects of the industrial food system in postwar France.

Please send abstracts of approximately 250 words, along with short CVs, to the guest editors, Venus Bivar and Tamara Whited, at vbivar@wustl.edu and twhited@iup.edu by August 15th. The list of contributors will be finalized by September 15th. Papers, not to exceed 8,000 words (excluding notes) will be due April 15th, 2018.

APPEL A CONTRIBUTIONS

La pratique alimentaire française est imprégnée de contradictions.  On admire souvent les Français pour leur culture de la table et leurs habitudes alimentaires supérieures, souvent associées à des choix de produits artisanaux et au repas convivial.  Paradoxalement le complexe agroindustriel français est une puissance globale fondée sur l’utilisation systématique d’engrais chimiques, des méthodes de production intensives, et des pratiques de dumping à l’échelle internationale.  Dans ce numéro spécial de Modern and Contemporary France, intitulé « l’Alimentation industrielle française et ses critiques », ces contradictions seront mises en dialogue les unes avec les autres.  En explorant les transformations de l’alimentation française et ses incohérences depuis la deuxième guerre mondiale, ce numéro remettra en question nos a priori relatifs à la culture alimentaire française et révélera des cultures alimentaires multiples qui n’ont cessé de se développer simultanément depuis la période d’après-guerre.

Parmi les sujets possibles:

  • l’agriculture française dans ses contextes européens, coloniaux, et mondiaux
  • le développement de la restauration rapide
  • le système industriel et ses défis économiques et écologiques
  • la production et consommation coloniales; la transculturation des habitudes et pratiques alimentaires
  • les résistances organisées face au système industriel: manifestations, la Confédération paysanne, les néo-ruraux
  • les méthodes anti-industrielles de production et consommation: le bio, l’agriculture urbaine, les jardins ouvriers, le Slow Food, les AMAP
  • les analyses écocritiques des représentations de l’agriculture dans la litérature, le cinéma, et la culture populaire
  • la contraction de l’agriculture et la désertification de la France rurale
  • Haute cuisine, gastronomie, terroir
  • les nouveaux défis lancés au pouvoir agricole de la France: les nations BRICS, les OGM et les accords commerciaux, les causes portées devant l’OMC

Cette liste n’est évidemment pas exhaustive, et les contributeurs sont invités à soumettre toute proposition portant sur les enjeux agro-industriels.

Nous vous prions d’envoyer un abrégé de 250 mots, avec également votre curriculum vitae aux deux éditeurs, Venus Bivar et Tamara Whited, à vbivar@wustl.edu et twhited@iup.edu avant le 15 aout.  La liste des auteurs retenus sera annoncée avant le 15 septembre.  Les articles, limités à 8.000 mots (notes non-incluses), devront être soumis aux éditeurs avant le 15 avril 2018.

Venus Bivar and Tamara Whited

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