Category Archives: CFP

by | August 10, 2017 · 5:54 pm

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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by | August 4, 2017 · 2:54 pm

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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by | July 31, 2017 · 5:39 pm

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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by | July 5, 2017 · 4:11 pm

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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by | June 29, 2017 · 2:01 pm

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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by | June 20, 2017 · 2:47 pm

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.

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by | May 1, 2017 · 4:52 pm

CFP: Food Security in the Pacific

Association for Social Anthropology in Oceania Annual Meeting

New Orleans, Louisiana

January 30 to February 4, 2018

Deadline for Submissions: 1 November 2017

As the effects of climate change increasingly shift the conditions of everyday life within the Pacific region, food security has come to the fore as a pressing concern. Changes in ocean temperature have shifted fish populations, rising water tables have changed soil salinity, and an increasingly globalized food system has created economies of import dependence. The organizers of this informal session invite participants working on issues of food security, sovereignty, and indigenous food knowledge, in order to explore how growing, provisioning, and eating are negotiated within Pacific Island communities. We invite these conversations to be wide-ranging, and to engage questions of gendered labor, new technology, epistemology, abundance and scarcity, and changes over time. We are also interested in the historical conditions that make and unmake ways of eating and engaging with the environment, including colonialism, modernity, migration, and trans-Pacific networks. Contributions are welcomed from a range of theoretical perspectives that critically interrogate how food economies, cultures, politics and cultural representations shape lives and livelihoods in the contemporary Pacific.

Themes could include, but are not limited to, critical consideration of:

• Frameworks of food security, food self-sufficiency and food sovereignty within Pacific contexts;

 • Analysis of contemporary and historical food politics, including different food and farming movements and campaigns, particular land and resource struggles and other considerations of the political economy of food;

• Changing practices of food provisioning in relation to reproductive work, intra-household inequalities, time burdens and time poverty;

• Informal food exchange and trading networks and the continued importance of subsistence livelihood practices for Pacific food security;

• Changing food security practices and food cultures in relation to diaspora, migration, displacement and environmental degradation of woodsheds;

• Reflections on the changing meanings, uses and uptake of Pacific staple foods, including the promotion of particular crops for food security and nutrition (e.g. breadfruit);

 • Relationships between cash crop economies, food exports and household food production/security;

• Critical perspectives on nutrition discourses and food, health, development interventions and biopolitics in Pacific contexts;

• Food aesthetics, practices and economies of desire in relation to militarization and tourism in the Pacific;

• the status of ocean resources, fisheries and marine management in Pacific Oceania;

• Representations of food in indigenous Pacific knowledge production and cultural representations, as well as in Western production of knowledge about the Pacific.

Participants interested in this session are invited to contact the co-organizers with a suggested topic of interest, intention to participate, or any questions that you might have.

Hiʻilei Julia Hobart: hiilei.hobart@northwestern.edu

Amanda Friend Shaw: a.f.shaw@lse.ac.uk

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