Tag Archives: CFP

CFP: Special Issue “Geographies of Responsibility for Just and Sustainable Food Systems”

Here is a call for papers for a special issue of the journal Sustainability that we recently received. Note that the deadline for submissions is near!

Deadline: 30th June 2020

Journal: Sustainability

Link to special issue: https://www.mdpi.com/journal/sustainability/special_issues/just_and_sustainable_food_systems

Keywords: Just and sustainable food systems; Urban food governance; Food crises; Food justice; Food democracy; Food futures; Food policy; Food system; Socio-environmental justice; Alternative food movements; Agroecology

Special Issue Description

Editor: Agnese Cretella, Trinity Centre for Environmental Humanities, Trinity College Dublin.

Dear colleagues,

Within various academic fora, there is still much confusion around roles and responsibilities for creating more just and sustainable food systems. Recent events such as the COVID-19 pandemic have further highlighted tensions in these responsibilities, especially in terms of access, production, distribution, and retail. Whilst some (Holt Giménez and Shattuck 2011, De Schutter 2014) have long called for reforming existing power structures for achieving more just and sustainable food systems, many grassroots initiatives have been taking responsibility in their own hands by tackling pressing issues related to food waste, access, sovereignty, and democracy, among others (Goodman, DuPuis et al. 2012, Tornaghi 2017, Davies, Cretella et al. 2019).

At the same time, while food is increasingly at the center of diverse policy discussions from climate change to health and well-being, concrete outputs remain difficult to grasp. Food poverty and insecurity, combined with the environmental hazards caused by the current food system, are far from being resolved. We invite empirical and theoretical contributions exploring any aspect of geographies of responsibility in the food system, which may include (but are not restricted to) the following themes:

  • Power and responsibility in food systems;
  • Disruptions of established forms of power and responsibility in times of crisis;
  • Responsibility and governance across the food system;
  • Disruptive innovations for just, sustainable food systems;
  • Roles and responsibilities of academics, policy-makers, and activists for enacting change in food systems;
  • Cultures of responsibility in food systems;
  • Matters of scale and place in creating just, sustainable food systems;
  • Mechanisms of co-option from and by private sector, policymakers, food movements; and academics.

References

Davies, A. R., et al. (2019). “Food sharing initiatives and food democracy: Practice and policy in three European cities.” Politics and Governance 7(4): 8-20.

De Schutter, O. (2014). “Democracy and diversity can mend broken food systems – final diagnosis from UN right to food expert.” Available online: http://www.srfood.org/en/democracy-and-diversity-can-mend-broken-food-systems-final-diagnosis-from-un-right-to-food-expert.

Goodman, D., et al. (2012). Alternative Food Networks: Knowledge, Practice, and Politics, Taylor & Francis.

Holt Giménez, E. and A. Shattuck (2011). “Food crises, food regimes and food movements: rumblings of reform or tides of transformation?” The Journal of peasant studies 38(1): 109-144.

Tornaghi, C. (2017). “Urban agriculture in the food‐disabling city:(Re) defining urban food justice, reimagining a politics of empowerment.” Antipode 49(3): 781-801.

Papers may be submitted from now until 30 June 2020 as papers will be published on an ongoing basis. Submitted papers should not be under consideration for publication elsewhere. For further details on the submission process, please see the instructions for authors at the journal website http://www.mdpi.com/journal/sustainability/instructions

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CFP: Eating On the Move

We recently received the CFP below for an intriguing looking conference in Rome in September, 2021. This should be of interest to SAFN members. Full details are here: https://icrefh2021.confnow.eu/.

International Commission for Research into European Food History
Call for Papers

EATING ON THE MOVE (nineteenth to twenty-first centuries)

7-10 September 2021, Rome
Roma Tre University
Deadline for application: November 30th, 2020

Since the mid-nineteenth century revolution in transportation, the fall in the cost and duration of travels has favoured the movement of people and goods on a global scale. Numerous and distant destinations have become accessible to a growing number of people from across the social scale. This rapid growth throughout the twentieth century is illustrated by a statistic from the air travel sector where in 2017 more than four billion passengers travelled through airports around the world. 

The introduction of new forms of transport (trains, ships, cars, airplanes) has not only affected the way people travel, it has also led to a transformation in the way they eat. The evolution achieved in little more than a century by on-board and motorway dining services has meant that they are able to cater to a wide range of travellers’ needs, from the meals offered during the nineteenth century on board the first transatlantic passenger ships transporting migrants from Europe to the Americas, to those provided from the second half of the twentieth century in flight and at motorway service areas. Eating on board a train is different from eating on a ship, which in turn is different from eating on an airplane, and the same is true for any other form of transport. Such differences are not simply a question of quality or variations of menu, a unique history has defined each of these different situations, a history which is still largely to be studied.

Food consumed during travel is more than just a means of satisfying the appetite in an uncommon setting, since it is also a transmitter of culture, identity, and emotions. Consider, for example, the food that migrants carried with them in their suitcases which fed their nostalgia as much as their body, or the ‘international’ menus offered to airplane passengers in the midst of the economic boom when the evocative or nostalgic aspect of food was less appealing, or the return, in the 1980s, to menus based on traditional recipes as a response to the preference for healthy eating of an advanced consumer society. 

Naturally, the combination of food and travel has made possible every kind of gastronomic métissage, leading to combinations of different tastes, flavours, and scents. It has changed the way people eat, and affected the food itself and the way that it is distributed. 

In recent decades food is no longer just a means of sustenance and has been placed at the centre of the experience of travelling, with traditional dishes specific to particular territories acting as a means with which to explore the culture and traditions of that territory. The unprecedented growth in tourism that has been made possible by low-cost transport has contributed to the appearance of a wide range of new reasons to travel. Along with cultural and artistic tourisms which are experienced as something more than a holiday, wine and food are a fast growing sector in international tourism, as revealed by recent studies. This rediscovery of local cultures is also, in part, inspired by a renewed interest in ‘slow travel’, involving journeys taken on foot for religious and other motivations and bicycle trips. 

Finally, it is worth exploring whether the relationship between food and travel can be seen from a non-western point of view. What is this relationship in underdeveloped and developing countries? What similarities and differences can be found from Europe? 

This project develops findings from the 7th ICREFH Symposium Eating and Drinking Out in Europe since the late Eighteenth Century held in 2001 at Alden Biesen (Belgium), published in Eating Out in Europe. Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century, edited by Marc Jacobs and Peter Scholliers, and published by Berg in 2003.

The relationship between food and travel from the nineteenth century to the twenty-first century, can be seen in various ways for their interdependence with numerous aspects of social and economic life. The following suggested research areas, to which other proposals may be added, will be covered: 

  • The evolution of dining services offered during travel (19th-21st centuries): dining on board trains, ships, and airplanes and along motorways (from the makers of packed meals for train passengers to companies created to serve travellers like Autogrill and Chef Express in Italy) 
  • Influences on the development of food preparation technologies and industries specialized in preserved, precooked, and packaged foods 
  • The appearance of new professions: the on-board chef, stewards, hostesses, etc. 
  • Food as a vehicle for cultural heritage – Social divisions on board new forms of transport 
  • Travelling in search of food: the development of wine and food tourism 
  • Travelling at home: appearance of ethnic restaurants and cuisine 
  • Food and “slow travel”: the trails of ancient pilgrims (like the Via Francigena or the Camino de Santiago), mountain trails, cycling paths 
  • Through the eyes of others: travel and food in developing and industrialised countries 
  • Food safety on the move 
  • Supply-side standards: the evolution of the notions “proper meal” and “snack” in the context of  “food on the move” 
  • Service personnel: what was the provisioning of the people who prepared and served “food on the move” but also those who piloted and maintained ships, trains, cars and airplanes? 
  • Food and uncommon forms of travel: from the supply of armies (particularly from the second world war) to that of astronauts in space 

Paper proposals must be sent at the latest by November 30th, 2020 by registering through the conference website: icrefh2021.confnow.eu. The proposal must be accompanied by an abstract (max 2000 characters) and a short cv (max 1000 characters). 

Registration Fee: 300 euros for each speaker; 250 euro for young scholars (persons currently enrolled in a PhD/postgraduate doctoral students/persons who have been awarded a PhD/postdoctoral students, without paid posts). 

The fee includes 3 nights hotel accommodation with meals. Travel expenses to Rome and extra nights are not included. 

Please note that in case of cancellation or no-show, the fee will not be refunded. 

The ICREFH (https://icrefh.hypotheses.org) has a tradition of short presentations (20’) and a long discussion. Participants are invited to stay for the full three days of the conference. 

A maximum of 25 proposals will be accepted. The proposals will also be selected taking into account the need of ensuring the widest participation of scholars from different countries. 

The best papers at the conference will be published by ICREFH 

Official Language: English. 

Timetable

  • November 30th 2020: deadline for on line proposals submission through the conference website
  • December 31st 2020: notification of acceptance
  • June 30th 2021: deadline for registration (fee payment) through the conference website
  • July 31st 2021 deadline for extended abstract submission through the conference website
  • September 7th – 10th 2021: Conference 
  • Registration and all exchange of information and documents will take place through the website: icrefh2021.confnow.eu 

The symposium is organized by Rita d’Errico (Rome Tre University), Claudio Besana (Catholic University of the Sacred Heart of Milan), Silvia A. Conca Messina (University of Milan La Statale), Stefano Magagnoli (University of Parma). 

Scientific Committee

Atkins Peter, Durham University (Durham-U.K)

Berrino Annunziata, Federico II University (Naples – Italy)

Bianquis Isabelle, François Rabelais University (Tours – France)

Bruegel Martin, Institut National de la Recherche Agronomique (France)

de Ferrière Le Vayer Marc, François Rabelais University (Tours – France)

Fumi Gianpiero, Catholic University of the Sacred Heart (Milan – Italy)

Scholliers Peter, Vrije Universiteit (Brussel – Belgium)

Strangio Donatella, Sapienza University (Rome – Italy)

Travaglini Carlo Maria, Roma Tre University (Rome – Italy)

Vabre Sylvie, Toulouse University Jean Jaurès (Toulouse – France)

Williot Jean-Pierre, Sorbonne University (Paris – France)

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CFP for the Best Annual Food Studies Conference in North America

Note: This is the call for papers for the best annual interdisciplinary food studies conference in North America. You can meet leading food scholars, have great discussions, probably eat some nice food. Also, this conference is very much open to work by students. SAFN members! SAFN is a sponsor and you may register for this conference at member rates.

asfs afhvs 2020 athens

2020 AFHVS/ASFS

Cultivating Connections: Exploring Entry Points Into Sustainable Food Systems

Athens, Georgia

May 27-30, 2020

https://cultivatingconnections2020.uga.edu/

The University of Georgia’s Sustainable Food Systems Initiative is pleased to host the 2020  joint annual meeting of the Agriculture, Food, and Human Values Society (AFHVS) and the Association for the Study of Food and Society (ASFS).

The Abstract Submission Portal is now open. We invite the submission of abstracts for organized paper sessions, individual papers, lightning talks, roundtables, posters and exploration galleries, and working sessions.

The 2020 conference theme, “Cultivating Connections: Exploring Entry Points Into Sustainable Food Systems,” is an invitation to envision a more sustainable and equitable future by critically engaging with the histories and legacies that have framed agricultural food landscapes over time. Cultivating connections means that we are active participants, called to dig in for the preparation of building fruitful relationships with one another to foster greater sustainability within the food system. The food system is an intricate web of social connections, with each node of the web shaping how food is regarded, how it’s grown, how it will be distributed, who will buy it, and what its overall significance is within communities. These elements provide entry points for conversation, reconciliation, and action toward building stronger, more sustainable connections within the food system. Participants are invited to engage in conversations about changes to the current agri-food paradigm to better represent and advocate for a more just and equitable food system – from farm to fork – that strengthens community viability, food security, and the sovereignty of all people.

Abstracts can be submitted at https://ugeorgia.ca1.qualtrics.com/jfe/form/SV_9H7Xy41kEjn0n1H

Abstract submissions are due by January 31, 2020. Authors will be notified of acceptance by March 15, 2020. All presenters must be registered for the conference by May 1, 2020 to be included in the conference program.

Questions can be directed to cultivatingconnections2020@gmail.com

—-

About the Societies:

The Agriculture, Food, & Human Values Society (AFHVS) is a professional organization which provides an international forum to engage in the cross-disciplinary study of food, agriculture, and health, as well as an opportunity for examining the values that underlie various visions of food and agricultural systems. From a base of philosophers, sociologists, and anthropologists, AFHVS has grown to include scientists, scholars, and practitioners in areas ranging from agricultural production and social science to nutrition policy and the humanities. AFHVS encourages participation by the growing community of researchers and professionals exploring alternative visions of the food system from numerous perspectives and approaches, including local and regional food systems; alternative food movements; agricultural and food policies, agricultural sustainability, food justice, issues of local and global food security, and food sovereignty. The organization publishes the journal Agriculture and Human Values.

The Association for the Study of Food and Society (ASFS) was founded in 1985, with the goals of promoting the interdisciplinary study of food and society. It has continued that mission by holding annual meetings and working with Routledge Publishing, the organization produces the quarterly journal, Food, Culture and Society. Members explore the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. ASFS encourages vigorous debate on a wide range of topics, such as cross-cultural perspectives on eating behaviors, gender and the food system, recipes, cookbooks, and menu as texts, politics of the family meal, malnutrition, hunger, and food security, comparative food history, and the political economy of the global food system.

  • In the meantime, check out some of the most popular local restaurants and attractions to enhance your visit to Athens: https://www.visitathensga.com/

 

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Reminder! 2019 Christine Wilson Awards Applications Due Soon!

Don’t Miss This Great Opportunity!

Students! Did you write a research paper on food and/or nutrition this year? Are you writing one now? Want fame and recognition? We want to hear from you!

The Society for the Anthropology of Food and Nutrition (SAFN) is seeking applications for the Christine Wilson Graduate Student Award and the Christine Wilson Undergraduate Student Award for outstanding student research papers on food and/or nutrition. The winner of the graduate award and the undergraduate award will receive $300 and be recognized at the annual meeting of the American Anthropological Association and receive a year’s membership in SAFN.

Complete application information is here.

Deadline: July 26, 2019.

Recent Award Winners:

2018

Christine Wilson Undergraduate Award: Jared Belsky (Hamilton College) and Mackenzie Nelsen (UNC Chapel Hill), Cultivating Activism Through Terroir: An Anthropology of Sustainable Wine Makers in Umbria, Italy.

Christine Wilson Graduate Award: Alyssa Paredes (Yale University), Follow the Yellow Brix Road: How the Japanese Market’s Taste for Sweetness Transformed the Philippine Highlands.

2017

Christine Wilson Undergraduate Award: Kate Rhodes (Macalester College), Having a Steak in the Matter: Gender in the Buenos Aires Asado.

Christine Wilson Graduate Award: Sarah Howard (Goldsmiths College, University of London), Coffee and the State in Rural Ethiopia.

2016

Christine Wilson Award Undergraduate Award: Cynthia Baur (Dickinson College), An Analysis of the Local Food Movement in Carlisle, Pennsylvania.

Christine Wilson Graduate Award: Imogen Bevan (University of Edinburgh), Care is Meat and Tatties, Not Curry.

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Food for Thought: Nourishment, Culture, Meaning

logos cfp

Call for papers

The Food Studies Program, New York University (NYU),

the Centre for Interdisciplinary Research on Communication (CIRCe)

and the Department of Philosophy and Educational Sciences, University of Turin,

in collaboration with the EU Program Marie Skłodowska   -Curie (MSCA – GA No 795025),

encourage submissions for the International Conference

Food for Thought: Nourishment, Culture, Meaning

dirs. Dr. Simona Stano and Prof. Amy Bentley

October 14-15, 2019

It was 1962 when Claude Lévi-Strauss introduced his famous idea that, in order to be “good to eat” (bon à manger), a substance must be first of all “good to think” (bon à penser): as the French scholar reported in the pages of Totemism, food must nourish people’s collective mind — i.e. their systems of values, beliefs, and traditions — to be considered suitable for their stomachs. Since then other theorists have weighed in on the nature of food and culture, including cultural materialists (Marvin Harris 1985), and practice theorists (including Alan Warde 2014, 2016) who assert that a focus on practices and actions provides a third way to think about culture and meaning, sidestepping tensions between emphasis on ideas and things. While materialism and practice theory have enriched and decentered discourses of food and identity, for example, the value of ideas, beliefs, and symbols remains salient in food studies.

While food habits, preferences, and taboos are partially regulated by ecological and material factors, research has shown that all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic (such as in animistic religions), sacrificial (such as in ancient history), hygienic-rationalist (such as in contemporary Western dietetics), aesthetic (such as in gastronomy), or other types of symbolic logics. This provides much “food for thought.” The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting also food-related aspects and spheres that are generally perceived as objectively and materially defined. Let us consider, for instance, dietary prescriptions, which are undoubtedly based on the material composition of food products, but are also dependent on the values and meanings conferred on specific food constituents by the narratives and discourses circulating within each culture; or food safety regulations, which are related to the concepts of dirtiness and hygiene — whose perception, as Mary Douglas (1966) effectively showed, is intrinsically related to cultural diversity.

Drawing on these premises, the conference “Food for Thought: Nourishment, Culture, Meaning” intends to enhance the cultural reflection on food, calling into action various theoretical approaches and analytical methodologies, also in the aim to offer new insights on how the study of food can help us understand better what we call “culture.” Topics of interest include, but are not limited to, the following:

a. Food, Taste, and Global Cultures

Food and taste have always represented crucial means of construction and expression of sociocultural identity, as Claude Lévi-Strauss (1958, 1964, 1965), Roland Barthes (1961), Mary Douglas (1966, 1972, 1984), Pierre Bourdieu (1979) and a number of other scholars have effectively pointed out. What is more, in contemporary societies, migrations, travels and communications incessantly expose local food identities to global food alterities, originating remarkable processes of transformation that continuously reshape and redefine such identities and alterities. This originates a series of interesting questions: how can the cultural meanings and values associated with food be identified and described in today’s fast-changing food systems? How do the processes of hybridization (and domestication) of food and taste affect such meanings and values in different contexts and environments (e.g., creole home cooking, “ethnic” restaurants, fusion cuisines, diasporic foodways, culinary tourism, etc.)?

b. Nutrition and Cultures

Nutrition evidently relies on the material dimension of food, since it makes reference to its physical composition (in terms of nutrients, calories, etc.), but is also strongly influenced by the sociocultural sphere: not only do sociocultural factors such as ethnicity, class, education, gender, etc. affect eating habits, but the very ideas of health, beauty, safety and a series of other concepts playing a crucial role in the definition of dietary regimes are culturally defined. Furthermore, contemporary foodways have increasingly emphasized the connection between nourishment and aesthetics (mainly as a result of the generalized process of aestheticization of food and taste), as well as the link between nutrition and ethics (as a dominant position supporting meat-free dietary regimes clearly shows). The conference invites reflection upon such issues, and also consideration of the decisive role played by communication, and especially by the mass and new media, in the establishment of specific collective imaginaries and the association of particular values and meanings to food products, habits, and practices.

c. Food and Law: A Cross-Cultural Perspective

Both at the local and global scale, nutrition is ruled by a complexity of laws regulating very diverse aspects — e.g. quality, safety, ecology, etc. — related to the production, trade and handling of food. Such aspects, exactly as any other facet of law, cannot be disentangled from culture (see in particular Geertz 1983; Rosen 2006). This explains the difficulty that might be encountered in establishing transnational regulations on food, as recently proved by the discussed case of food treatment within the Transatlantic Trade and Investment Partnership (TTIP) between the European Union and the United States, which reflects not only differences in legislation on food production and handling, but also cultural divergences related to its valorization and perception. The conference focuses on the cultural conceptions underlying food regulations and the way by which they contribute to activate specific meaning-making processes.

Submissions, including an abstract (250-400 words), affiliation and a short bionote (100 words), should be sent to conference@comfection.com no later than June 23, 2019.

References:

Barthes, Roland. 1961. “Pour une psychosociologie de l’alimentation contemporaine.” Annales ESC, XVI, 5: 977-986 [English Translation 1997. “Toward a Psychosociology of Contemporary Food Consumption.” In Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik, 20-27. New York and London: Routledge].

Bourdieu, Pierre. 1979. La distinction. Paris: Éditions de Minuit [English Translation 1984. Distinction: A Social Critique of the Judgement of Taste. London and New York: Routledge].

Douglas, Mary. 1966. Purity and Danger. An Analysis of Concepts of Pollution and Taboo. London: Routledge and Kegan Paul.

——. 1972. “Deciphering a meal.” Daedalus, 101, 1: 61-81.

——. 1984. Food in the Social Order: Studies of Food and Festivities in Three American Communities. New York: Russell Sage Foundation.

Geertz, Clifford. 1983. “Local Knowledge: Fact and Law in Comparative Perspective.” In Local Knowledge: Further Essays in Interpretive Anthropology, 167-234. New York: Basic Books.

Harris, Marvin. 1985. Good to Eat. Riddles of Food and Culture. New York: Simon and Schuster.

Lévi-Strauss, Claude. 1958. Anthropologie structurale. Paris: Plon [English Translation 1963. Structural Anthropology. New York: Doubleday Anchor Books].

——. 1962. Le totémisme aujourd’hui. Paris: PUF [English Translation 1963. Totemism. Boston: Beacon press].

——. 1964. Mythologiques I. Le cru et le cuit. Paris: Plon [English Translation 1969. The Raw and the Cooked. Chicago: The University of Chicago Press].

——. 1965. “Le triangle culinaire.” L’Arc, 26: 19-29.

Rosen, Lawrence. 2006. Law as Culture: An Invitation. Princeton, NJ and Oxford, UK: Princeton University Press.

Warde, Alan. 2014. “After Taste: Culture, Consumption and Theories of Practice.” Journal of Consumer Culture, 14, 3: 279-303.

——. 2016. The Practice of Eating. Cambridge: Polity.

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Christine Wilson Awards for 2019

Students! Are you writing great research papers on food and/or nutrition? Want fame and recognition? We want to hear from you!

The Society for the Anthropology of Food and Nutrition (SAFN) is seeking applications for the Christine Wilson Graduate Student Award and the Christine Wilson Undergraduate Student Award for outstanding student research papers on food and/or nutrition. The winner of the graduate award and the undergraduate award will receive $300 and be recognized at the annual meeting of the American Anthropological Association and receive a year’s membership in SAFN.

Complete application information is here.

Deadline: July 26, 2019.

Recent Award Winners:

2018

Christine Wilson Undergraduate Award: Jared Belsky (Hamilton College) and Mackenzie Nelsen (UNC Chapel Hill), Cultivating Activism Through Terroir: An Anthropology of Sustainable Wine Makers in Umbria, Italy.

Christine Wilson Graduate Award: Alyssa Paredes (Yale University), Follow the Yellow Brix Road: How the Japanese Market’s Taste for Sweetness Transformed the Philippine Highlands.

2017

Christine Wilson Undergraduate Award: Kate Rhodes (Macalester College), Having a Steak in the Matter: Gender in the Buenos Aires Asado.

Christine Wilson Graduate Award: Sarah Howard (Goldsmiths College, University of London), Coffee and the State in Rural Ethiopia.

2016

Christine Wilson Award Undergraduate Award: Cynthia Baur (Dickinson College), An Analysis of the Local Food Movement in Carlisle, Pennsylvania.

Christine Wilson Graduate Award: Imogen Bevan (University of Edinburgh), Care is Meat and Tatties, Not Curry.

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CFP: Transformations of Global Food Systems for Climate Change Resilience

CALL FOR PROPOSALS

Transformations of Global Food Systems for Climate Change Resilience: Addressing Food Security, Nutrition, and Health

Editors:  Preety Gadhoke, PhD, MPH (St. John’s University), Barrett P. Brenton, PhD (Binghamton University), and Solomon Katz, PhD (University of Pennsylvania)

Due DateMay 31, 2019

In response to the September 2018 United Nations Food and Agriculture Organization’s (FAO) call to action, we are seeking contributions for book chapter proposals. Specifically, we request case studies on climate change resilience frameworks for nutrition-focused transformations of agriculture and food systems for food security and health of populations living in vulnerable conditions. Volume contributors are asked to address the local challenges that these ongoing food system transformations present from diverse cultural contexts and geographical areas. Particular attention will be given to the catalytic role that anthropologists can provide in community-driven participatory action research and practice. Chapters will illustrate forms of resistance, resilience, and adaptations of food systems to climate change. Consideration will be given to research on: 1) enhancing food sovereignty for rural and urban underserved populations; 2) improving locally contextualized definitions and measurements of food security and hunger; 3) informing public health programs and policies for population health and nutrition; and 4) facilitating public and policy discourse on sustainable futures for community health and nutrition in the face of climate change.

 If interested, please submit a 200-word abstract outlining your proposed chapter and a brief 100-word biosketch by May 31, 2019 to:

 Preety Gadhoke, PhD, MPH

Assistant Professor of Global Health

St. John’s University

Email: gadhokep@stjohns.edu 

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CFP: AAA/CASCA 2019 in Vancouver, BC

ATTN SAFN MEMBERS: Start planning your sessions for AAA/CASCA 2019 in Vancouver, BC!

The time has come to start planning sessions for the annual AAA meeting – this year in collaboration with the Canadian Anthropology Society (CASCA).

The meeting will be held November 20-24, 2019 in Vancouver, BC, Canada. The theme is Changing Climates / Changer D’Air.

Vancouver is an amazing city for food and SAFN’s AAA Program Committee and Executive Board look forward to putting together a great program for our members – but we need your help. Please begin organizing your oral presentation sessions, roundtables, gallery sessions, installations, and workshops!

The Submission Portal is open – and all the submission details can be found here. When you submit, please select SAFN as your review section.

Please note that some of the submission dates have changed:

  • Submissions must be started in the Submission Portal by Friday, April 5 at 3:00 p.m. EDT.
  • Submitters will have until Wednesday, April 10 at 3:00 p.m. EDT to finalize and submit their proposals.

SAFN encourages you to take advantage of a wide range of presentation formats:

  • Oral presentation sessions (standard and retrospective)
  • Roundtables (standard and retrospective)
  • Group flash presentations (5 minutes each)
  • Curated group gallery sessions (with posters or other visual content)
  • Installations (including performances, readings, or other creative forms of expression)
  • Individually volunteered papers and posters
  • Workshops
  • Mentoring event

Invited and Co-Sponsored Sessions

We will consider all sessions submitted to SAFN for Invited status. Last year we co-sponsored several sessions with Culture and Agriculture, the Society for Medical Anthropology, and the Society for Linguistic Anthropology. These co-sponsorships were a great success and they increased our visibility and audience! We hope expand our co-sponsorships this year. Please let us know about your sessions and make suggestions for co-sponsorships as soon as possible.

Organizing sessions vs. individually volunteered papers

Although the AAA communication platform is changing, we encourage you to take advantage of the listserv and new AAA Communities to organize a session or find a session for your individual contributions. The SAFN committee will do its best to organize individually volunteered papers into panels for review – but our experience is that organized panels are more cohesive.

Participation Rules

A reminder that you must be a member of either AAA or CASCA, and register for the meeting to submit a proposal. (Exemption requests for Guest Presenter Registrations must be submitted by March 20, 2019.) Also, individuals can only present one major (Presenter) role plus one secondary (Discussant) role per meeting. There are no limits on minor roles (Organizer/Chair).

All submission details can be found here — but please feel free to reach out to us if you have questions.

The 2019 SAFN AAA Program Committee

Jennifer Jo Thompson – jjthomp@uga.edu

Ashley Stinnett

Daniel Shattuck

Hilary King

 

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CFP: Mediations of Food: Identity, Power, and Contemporary Global Imaginaries

Call for Papers

2019: Volume 11, Issue 1

Mediations of Food: Identity, Power, and Contemporary Global Imaginaries

The Global Media Journal — Canadian Edition

Guest Editor:

Dr. Tina Sikka, Newcastle University, UK

In the field of transnational media studies, food and food cultures are traditionally examined as a type of media content, environmental/commodity object, or mode of sustenance (with some cultural significance), or, alternatively, as medium through which relations of gender, class, sexuality, and dis/ability are made manifest. Given this bifurcated lens, this issue seeks to bring together articles that examine the nexus between food cultures, identity, and media representation in more detail. Specifically, we seek submissions that use food as a lens through which to study how its mediated representation (e.g. television, print, film, the Internet/social media) reflects complicated histories of colonialism, empire, neoliberalism, and inequality, but also cultural resilience, social belonging, community, and political awareness.

Papers that draw into this discussion the complicated relationship between food media and  racialisation, gender, class, sexuality, dis/ability, and other manifestations of identity are particularly welcome – especially those that take an intersectional approach and engage with the significance of changing and culturally contingent conceptions of health and bodily comportment. Articles that examine the use of food as a form of power and resistance, in both productive and dangerous ways, and which reveal how larger patterns of oppression and marginalization intersect with the social imagery, political economy, public policy, and cultural survival are also desirable.

Topics for this issue might include (but are not limited to):

  • Digital media representation and food culture
  • Food and intersectional identities
  • Food and the politics of representation
  • Food and post-colonialism
  • Neoliberalism and global food regimes
  • Food, privilege, and mediated cultural capital
  • The cultural economics of food
  • Food and transnational identities
  • Food and social activism
  • Food, power, and bodies
  • Food, power, and discourse
  • Food, capitalist forms of signification, and resistance

The Global Media Journal — Canadian Edition (http://www.gmj.uottawa.ca/) welcomes high-quality, original submissions on related topics to the above theme. Authors are strongly encouraged to contribute to the development of communication and media theories, report empirical and analytical research or present case studies, use critical discourses, and/or set out innovative research methodologies. The Journal is a bilingual (English and French) open-access online academic refereed publication.

Deadline: April 15th, 2019

Submissions: Papers (5,000 to 7,500 words), review articles of more than one book (2,500 to 3,000 words), and book reviews (1,000 to 1,200 words).

Method: All manuscripts must be submitted electronically as a word document to Dr. Tina Sikka (tina.sikka@newcastle.ac.uk)

Guidelines: Available at: http://www.gmj-canadianedition.ca/for-author

Decision: April 30th, 2019

Publication: June 30th, 2019

 

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Filed under anthropology, CFP, food, media

CFP: Special Issue for Food, Culture, & Society on Food and World’s Fairs/Expositions

A call for papers that could be of particular interest to SAFN members and FoodAnthropology readers who study festivals, fairs, and other events. 

Call for Papers: Special Issue on Food at the Fair

Bonnie Miller

This special issue of Food, Culture & Society will examine how fairs and expositions – at local, regional, national, and international levels anytime from the nineteenth century to the present – reflect and shape perceptions of food production and consumption for mass audiences. It will consider the perspectives of fair organizers, publicists, exhibitors, concessionaires, restaurateurs, and consumers in constructing and experiencing the diversity of food cultures on the fairgrounds.  Articles might consider questions like: how did (or does) the exhibition of food reflect transformations in food manufacturing or production over time?  What impact did factors like audience, location, funding, or managerial oversight have on the exhibition of food?  What techniques did food exhibitors use to attract the attention of visitors and how did these techniques shape fairgoers’ experiences?  Were there any significant differences in the food experiences of local vs. international tourists or of visitors of different gender, race, ethnicity, class, age, etc.? How did food exhibits function to reinforce or challenge ideas about progress, technology, agriculture, industrialization, race, region, class, nationality, ethnicity, or gender? What was the relationship between corporate and government food messages at the fair? How did fair exhibits and concessions strive to shape perceptions of the palatability and edibility of foods from around the country or the world and were they successful? How did the concessions and amusement areas of fairs represent food in comparison to more formal exhibition halls?  How did physical space within exhibition halls or of the fairgrounds as a whole impact depictions of food at the fair and its potential appeal to consumers? How did expositions allow for a more diverse, multicultural food experience for fairgoers while also replicating stereotypical and ethnocentric conceptions of specific cuisines? In answering these questions, this special issue invites authors who might take a comparative approach to the study of fairs and expositions, crossing regional or national boundaries or considering fairs of varying audiences and historical periods.

This special issue welcomes papers that place the scholarship on food and on expositions in conversation in order to demonstrate the importance of these mass cultural events as sites where local, regional, national, and corporate food identities were simultaneously made and unmade.

Submitted articles are usually between 8000-9000 words (including all notes, references, etc.) and must not exceed 9000 words in total.

Special Issue Publication Schedule:

Essay abstracts due:  March 15, 2019

Notification of preliminary acceptance (pending peer review): April 1, 2019

Full drafts due: November 1, 2019

Peer review process (4-6 months to review, revise and review again): up through June 2020

Copyediting:  Early 2021

Published: Mid-2021 (April or June issue)

If you are interested in submitting a paper to the special issue, please send a 300-word abstract to guest editor, Bonnie M. Miller (bonnie.miller@umb.edu), by March 15, 2019.

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Filed under anthropology, anthropology of food, CFP, farmers market, festivals, food history