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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: loic.bienassis@iehca.eu ; agrieco@gmail.com

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 : loic.bienassis@iehca.eu ; agrieco@gmail.com

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, www.yalefoodsymposium.org 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 yalefoodsymposium@gmail.com.

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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 corinne.marache@gmail.com and phmeyzie@club-internet.fr. 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: andretaber@xtra.co.nz

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Dublin Gastronomy Symposium 2016: Food and Revolution

dublin gastronomyDublin Gastronomy Symposium 2016 (Theme: Food and Revolution)

Call for Papers

Save the dates 31st May – 1st June 2016 in your diaries for the third biennial Dublin Gastronomy Symposium. The theme for 2016 will be Food and Revolution which can be interpreted in the broadest sense. The study of gastronomy is uniquely multidisciplinary, and indeed transdisciplinary, encompassing the arts, humanities, and both the natural and social sciences. Of course, we will be celebrating the Easter 1916 Revolution here in Dublin but the symposium organisers invite papers about revolutionary events in the food world – including but not limited to the following topics:

–       Food and war, trench food, siege food, food as a weapon or war etc.;

–       Impact of the French Revolution on restaurants and hospitality;

–       American Revolution – Boston Tea Party! (Tea, coffee, chocolate as revolutionary beverages);

–       The Industrial Revolution and its effect on food and drink;

–       Health Food Revolutions – from Galen to the Paleo diet;

–       Influence of Service à la Russe;

–       Who were the revolutionary chefs, cooks and food producers of the past and who are the present revolutionaries?

–       Revolutionary food writers (Grimod de la Reyniere, Elizabeth David, Theodora Fitzgibbon, Julia Child …) not to mention food in literature, poetry and songs;

–       The Green Organic revolution;

–       The Micro-Brewery and Artisan Distillery revolution;

–       Revolutionary food and beverage pairings;

–       Revolution in Culinary Training – from apprenticeship to degrees and beyond;

–       The rise in Food Studies programmes – revolutionary topics and methodologies;

–       Can revolution unify citizens under a common cuisine – Italy and Garibaldi;

–       Revolutionary Food Science and Technology – Molecular Gastronomy to Locavore Nutrition;

–       Podcasts, Blogs and Instagram – food and the new media revolution.

The above is only a sample of possible areas for study. Feel free to interpret the theme as liberally as you wish. We look forward to reading many interesting revolutionary papers from you in 2016.

If you are interested in delivering a paper, please send a 250 word proposal to mairtin.macconiomaire@dit.ie by the 15th January 2016. Completed papers would be expected to be submitted by 1st May 2016. Length of papers should not exceed 5,000 words (excluding references). Author style sheet is available on http://arrow.dit.ie/dgs/information_for_authors.html .

Please forward this notice to any interested parties.

The DGS Organising Committee

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Bridging the Past, Cultivating the Future: Exploring Sustainable Foodscapes

AFHVS/ASFS Annual Meeting and Conference
June 2428, 2015

Chatham University is pleased to host the Joint 2015 Annual Meetings and Conference of the Association for the Study of Food and Society and the Agriculture, Food and Human Values Society. Emphasizing a holistic intellectual and material landscape, this year’s theme emphasizes the need to plan forward by looking backwards, by imagining and creating spaces where agricultural and culinary practices mesh with opportunities for environmental, social, cultural, and material sustenance. Taking our cue from Pittsburgh’s history and character, symbolized by its many bridges, the conference theme encourages a focus on the processes that help us explore across divisions, whether they shaped by disciplines, theories, methods, or activist priorities, material needs, cultural and agricultural histories, historical or modernist narratives. We invite participants to explore the ways in which people have or have not created social and ecological landscapes, and what can be learned historically, globally, and locally about our capacity to create and maintain viable social, economic, and cultural food landscapes.


AFHVS and ASFS support scholarship and public presentation on a wide variety of topics at their conferences. For this year’s conference, in keeping with the theme, we are encouraging papers, panel sessions, roundtables, and workshops that speak to the theme. These sessions can be from practitioners, activists, and others working in food systems and culture.

Submissions areas include but are not limited to:

  • Food Systems: local and global, past and present
  • Culture and cultural studies
  • Discipline-specific and interdisciplinary research
  • Art, design, and technology
  • Ethics and philosophy
  • Food access, security, and sovereignty
  • Community studies
  • Cultural, agricultural, and culinary preservation and innovation
  • Governance and rights
  • Pedagogy and/or experiential education
  • Labor in the food system
  • Energy and agriculture
  • Health: problems, paradigms, and professions

Submission Procedure

Abstracts due: January 31st, 2015

All proposals must include:

  1. type of submission (e.g., a paper, an organized panel session with separate abstracts for included papers, or a roundtable);
  2. title of paper, panel, or event;
  3. submitter’s name and organizational affiliation
  4. submitter’s e-mail address;
  5. names, emails and organizational affiliations of co-authors or co-organizers;
  6. abstract of 250 or fewer words that describes the proposed paper, panel, or event;
  7. please indicate AV/technology needs at time of submission
  8. a list of up to six descriptive keywords/phrases for the program committee to use in organizing sessions and events
  9. any attachments must include the last name of the submitter (i.e. Davispanel.doc)
For roundtables: Roundtables are less formal discussion forums where participants speak for a short time before engaging with audience members. Please submit a single abstract along with a list of expected participants.

For panels: Panels are pre-organized groups of no more than 4 papers. Please include a panel abstract as well as abstracts for each individual paper. Conference organizers will make the utmost effort to preserve panels but reserve the right to move papers with consultation from panel organizer.

For individual papers: Papers will be grouped with similarly themed topics to the best of the program organizer’s abilities. Please submit a single abstract along with contact information.

For workshops: Workshops are experiential or focused sessions where participants pre-register. Please provide an abstract as well as a list of organizers, resource and space needs, and any expected costs.

Notifications of acceptance will be provided by March 1st. Attendees are expected to register by April 30th or be removed from the program. Attendees must be members of have current ASFS or AFHVS membership at the time of the conference. The conference organizers regret that we are unable to provide travel support for meeting participation. We reserve the right to limit acceptance of multiple submissions by any one author. Space for workshops is limited and will be determined based on available resources.

Please note that all co-authors/presenters must register individually to be included on the program

Please direct questions to chathamfood@gmail.com

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IEHCA Conference on Food History and Food Studies in Tours!

26-27 March 2015 – Tours (France)

The European Institute for the History and Cultures of Food (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organising its first International Conference to be held on Thursday 26 and Friday 27 March 2015 in Tours (France).

This is the first event of its kind and aims to become an annual gathering within the scope of a continuation of the IEHCA’s work over the last twelve years, carried out through its publications (Food & History, “Table des Hommes” collection), its support for research (organisation of conferences; awards for young researchers) and its facilitation of networking opportunities among Food Studies researchers (Yearly Summer School…).

The intention is that the symposium will bring together specialists from all over the world. No specific theme as been fixed for this first occasion; all proposals under the broad heading of Food Studies will be considered. In essence, it will be a multi- and cross-disciplinary event covering all historical periods.

All researchers are welcome (doctoral, post-doctoral, research lecturers, independent researchers, etc.).

Two types of submission, with free choice of subject, will be accepted:

Individual submissions, that should include:

  • the name(s) of the speaker/speakers
  • their institution(s) if applicable
  • the title of their paper
  • contact details
  • a 250-word abstract

Submissions for “panel” sessions on a given theme.

  • For each participant, the same information is required as for individual submissions.

Submissions will be reviewed and selected by the IEHCA’s academic committee.

Papers must not exceed 20 minutes in length and can be presented in English or French.

The Institute would be grateful if you could circulate this invitation to those who might be interested.

The closing date for sending submissions is the 15 December 2014.

Every complete submission will receive a reply within 10 days, irrespective of whether it is sent before or on the closing date.

They should be sent, as well as any questions, to Loïc Bienassis (loic.bienassis@iehca.eu).

Please note that conference participants’ expenses cannot be covered in whole or in part by the IEHCA.

Appel à communications et à sessions

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

26-27 mars 2015 – Tours (France)

L’Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA) organisera les jeudi 26 et vendredi 27 mars 2015 à Tours (France) sa première Conférence Internationale.

Cette manifestation, destinée à devenir un rendez-vous annuel, s’inscrit dans le prolongement des actions que mène l’IEHCA depuis douze ans à travers sa politique éditoriale (Food & History, collection Tables des Hommes), son soutien à la recherche (organisation de colloques ; aides aux jeunes chercheurs) et son travail de mise en réseau des chercheurs en Food Studies(Université d’Eté…).

Cette conférence aura l’ambition d’accueillir des spécialistes du monde entier. Aucun thème spécifique n’a été retenu pour cette première édition ; toutes les propositions relevant des Food Studies seront examinées : ce symposium est par essence pluri- et transdisciplinaire et couvrira l’ensemble des périodes historiques.

Tous les chercheurs sont les bienvenus (doctorants, post-doctorants, enseignants-chercheurs, chercheurs indépendants…)

Deux types de candidatures, portant sur un sujet libre, pourront être soumis :

Des candidatures individuelles, qui comporteront:

  • le nom du ou des communicants,
  • leur(s) éventuelle(s) institution(s) de rattachement,
  • le titre de leur intervention
  • leurs coordonnées
  • un résumé de 250 mots

Des candidatures par session portant sur l’organisation d’un « panel » autour d’un thème donné.

  • Pour chaque intervenant, devront figurer les mêmes informations que celles requises pour les candidatures individuelles.

Les candidatures seront examinées et sélectionnées par le comité scientifique de l’IEHCA.

Les communications ne devront pas excéder 20 minutes ; elles pourront être présentées en anglais ou en français.

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

La date limite d’envoi des candidatures est fixée au 15 décembre 2014.

Les candidatures complètes recevront une réponse sous dix jours quelle que soit la date d’envoi.

Elles sont à adresser, ainsi que vos questions, à Loïc Bienassis.

Notez qu’aucun défraiement n’est prévu pour les participants à la conférence.

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