Tag Archives: CFP

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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by | April 16, 2017 · 7:51 pm

Of Bodily & Anthropological Matters: Self-Improvement in the Age of Wellness (AAA CFP)

In search of papers for wellness panel at AAA. Tentative abstract below.

If interested contact Lindsay.Bell@oswego.edu

Of Bodily and Anthropological Matters: Self-Improvement in the Age of Wellness

In recent years, social scientists from the global north have come out against what is constituted as ‘the wellness industry’. This term brings together diverse bodily practices from yoga and meditation, to fitness and running, to colonics, green juice and taking a vitamin regimen. The global wellness industry is said to gross 3.7 trillion dollars per year. This remarkable trend in spending, we argue, should garner more curiosity as to what modes of relating to self/society these practices engender in diverse locales. What sociologist William Davies dubs “The Happiness Industry” (Verso, 2015) is often analyzed in the abstract and dismissed as the privatization of aspirations for the good life by Big Capital. Instead of understanding these trends in general, this panel investigates the particularities of self-improvement in a variety of geopolitical contexts. While leftist academics André Spicer and Carl Cederström understand these bodily habits as symptoms of a global “Wellness Syndrome” (Polity, 2015) laden with individualizing undertones, our case studies reveal otherwise. Collectively, the papers ask us to reconsider self-improvement through anthropological lenses. How might self-improvement actions and aspirations in an age of wellness act as windows into larger questions about the nature of human experience, embodied political economy, the relationship between the self and the social, and the entanglement of language, body and mind? Through situated analyses of communities engaged in various ideas of what it means to be ‘well’, these papers describe the lifeworlds made possible by specific improvement pursuits.

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by | March 16, 2017 · 10:11 pm

Panel Proposal, AAA 2017: Interdisciplinary Work in Food and Nutrition

This is an abstract for a panel for the AAA 2017 meetings in DC. Click here to see the CFP for the conference from SAFN and here for more details on the conference. Contact information and deadlines for this proposal are below.

Building the Big Tent: Anthropology and Interdisciplinary Work in Food and Nutrition

Systems thinking and interdisciplinary work are essential to facing challenges in contemporary food environments that are complex and globalized. Issues such as the nutrition transition and sustainable food systems are difficult to comprehend or address using a single lens or discipline. National initiatives such as Healthy People 2020, and international efforts by the World Health Organization urge greater scrutiny of the social determinants of health to target health conditions, like chronic disease, that have a long chain of causality. These are often rooted in historic trends such as colonization, urbanization, and globalization, with deep political and cultural implications. Biomedical or socio-cultural approaches prove inadequate on their own to establishing lasting solutions. Integrative research in nutrition uses systems thinking to connect research about human nutrition and the experience of food across biological, socio-cultural, economic, and political dimensions. Transdisciplinary and integrative research that transcend the politics of siloed academic research and scholarship and build the big tent are critical to crafting effective responses to intractable global health and nutrition issues.

Despite academic recognition of the importance of interdisciplinary work, there is limited scholarship and deliberation about best practices. Even while interdisciplinary programs emerge, there is little discourse on how to include such approaches within courses, across curricula, and in institutions. There is a need for more research and sharing of best practices in interdisciplinary work and integrative research that help us move forward. This session will focus on the process and nature of interdisciplinary work and integrative approaches to research in community food and nutrition. We encourage submissions that address, but are not limited to, any of the following:

  • The role of anthropology in interdisciplinary, transdisciplinary, and/or inter-professional work in community food and nutrition
  • Models of ecological and systems thinking, including best practices and methods using integrative research approaches
  • Stories of difficulties faced and lessons learned: bridging distances, developing common language and culture
  • Examples of emerging projects and questions posed
  • Reflections on being an interdisciplinary scholar
  • Developing courses and curriculum in higher education settings
  • Using transdisciplinary platforms to inform and influence policies, programs, and interventions

Please submit a title and 250 word abstract by March 28, 2017 to Kimberly E. Johnson (kjohnson4@wcupa.edu ) and Susan Johnston (Sjohnston@wcupa.edu).

 

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by | March 13, 2017 · 3:21 am

SAFN and AAA 2017: Sessions, Papers, Posters!

The Society for Anthropology of Food and Nutrition (SAFN) would like to invite colleagues to submit sessions and poster presentations for this year’s 116th AAA Annual Meeting in Washington, DC (November 29 – December 3, 2017). You can submit here:

https://www.conferenceabstracts.com/cfp2/logincustom.asp?EventKey=TWAPLBWD

The Society welcomes innovative, well-rounded sessions, strong individual papers, and posters representing the full range of topics food and nutrition anthropologists are concerned with. In particular, however, we especially welcome submissions that engage creatively with this year’s conference theme “Anthropology Matters”, which calls for anthropologists to employ their critical skills to address contemporary issues of social injustice, health and well being, and environmental challenges. Frankly these themes seem tailor-made for research related to food and nutrition.

The deadline for Invited and Volunteered Panel, Individual Paper, Roundtable Sessions, and Poster Submissions is Friday, April 14, 2017 at 5pm EDT

We will select several sessions/roundtables among those submitted for review by SAFN for designation as INVITED. These are generally cutting-edge, directly related to the meeting theme, or cross sub-disciplinary. SESSION proposals should include a session abstract of no more than 500 words, keywords, anticipated attendance, as well as the names and roles of each presenter. Individual presenters must also submit their own abstracts (250 words), paper title and keywords via the AAA meeting website. ROUNDTABLES are a format to discuss critical social issues affecting anthropology. No papers are presented in this format. The organizer will submit an abstract for the roundtable but participants will not present papers or submit abstracts. A roundtable presenter is a major role, having the same weight as a paper presentation.

More information on proposal submission types, rules for submission and participation, and access to the online portal can be found on the AAA website, here: http://bit.ly/2m4GuVj

PLEASE NOTE, one way to increase your and our presence at the meetings is to have co-sponsored invited sessions between SAFN and another society. Invited time is shared with the other sub-discipline, and the session is double-indexed. When prompted during the submission process, please select additional AAA sections for review if you think that we should be in contact with them about possible co-sponsorship.

If you are considering proposing a session with us, have any questions, or are looking for additional presenters to make up a session, please do not hesitate to contact the 2017 Program Committee members at Abigail Adams (Chair): adams@ccsu.edu ; Amanda Green amagreen@gmail.com ; Ryan Adams adamsr@lycoming.edu

Abigail Adams
Chair, Program Committee
Society for the Anthropology of Food and Nutrition

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by | February 19, 2017 · 6:39 pm

Food and Drink as Symbols: Historical Perspectives

We recently received this call for papers that may be of interest to FoodAnthropology readers. Deadlines and contact information are below.

Department of History and Material Culture of English Speaking Countries
Pedagogical University of Krakow, Poland
Call for Papers
2nd International Conference
Food and Drink as Symbols: historical perspectives
27-28 October 2017 – Krakow

Eating and drinking have always been a part of socialisation. Humans have eaten together and mealtimes are events when the whole family or community comes together. Eating food can also be an occasion for sharing, for giving to others, for example, parents give food to their children, a mother gives her milk to her infant, thus making food a symbol of love and security. Two thousand years ago Jesus taught us to share food with others. He used food for both instruction and revelation, and food items bear a religious symbolism in the way they are made or the way they are eaten. For instance, in Christianity bread and wine have a symbolic meaning. Indeed, many dietary habits are derived from religious laws with certain foods chosen or avoided according to religious beliefs. In Greek mythology, food plays a role in defining the hierarchy of being: there is food for gods, food for men, and food for animals. In modern societies food indicates the status, power and wealth of individuals, and humans often symbolically interact when eating, for example, sitting at the head of the table symbolizes head of the house. Additionally, certain foods symbolize wealth and social class, and foods are symbolic or act as metaphors for body parts involved in sexual relations. In fact, any particular item of food might carry a system of symbolic meaning. Moreover, foods have been an important theme in the arts and various artists have employed them, for instance, to underline social issues.

This conference invites papers to be submitted that explore the meaning of food and drink as symbols, with focus on historical perspectives in different contexts. Although potential areas of interest might include the symbolism of food and drink in life and sensuality, its relation to political consciousness, honour and status, ethnicity, lifestyle, religions or art may also be addressed. The conference is not restricted to any specific historical period.
Keynote Lecture:

Prof. Fabio Parasecoli
(Associate Professor at The New School, New York; co-editor of Cultural History of Food)

The conference organisers:
Andrzej K. Kuropatnicki
Paweł Hamera
Artur Piskorz

All submissions should include:

The closing date for submissions is 15 May 2017.

The conference language is English. The conference fee is 200 PLN or 50€ (130 PLN or 30€ for students and PhD candidates) which will include the conference dinner, tea and coffee, the conference materials and the publication of a monograph (selected papers will be
published in a peer-reviewed monograph).

Please visit the conference website for details regarding the venue, conference programme, suggested accommodation, transportation and other practicalities.

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by | February 1, 2017 · 8:16 pm

AFHVS/ASFS Deadline Extension

A quick update! The deadline for submissions to the AFHVS/ASFS Annual Meeting and Conference has been extended to February 6, 2017, at 9pm PST.

AFHVS/ASFS Annual Meeting and Conference, June 14-17, 2017

Call for Abstracts

http://oxyfoodconference.org/
foodstudies@oxy.edu
#oxyfood17

Occidental College is pleased to host the Joint 2017 Annual Meetings and Conference of the Agriculture, Food, and Human Values Society (AFHVS) and the Association for the Study of Food and Society (ASFS).

The conference theme, “Migrating Food Cultures: Engaging Pacific Perspectives on Food and Agriculture,” invites us to reflect on and engage with the entirety of the Pacific region. The conference setting of Los Angeles, California, is a dynamic, diverse, and multiethnic global city that serves as a gateway, destination, and waypoint. Much of the food itself in California is produced in part by migrating workers and immigrants; indeed, the food scene in Los Angeles is the result of migrating food cultures. We use our conference’s location to invite participants to imagine and explore how the agricultural and food worlds throughout the Pacific mesh with environmental, social, cultural, historical, and material resources. We likewise invite participants to examine the roles of people, place, innovation, food production, and consumption, with attention to how these roles reflect and reinforce the social, economic, and cultural food landscapes of the Pacific.

Submissions

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 encourage but do not require that papers, panel sessions, roundtables, and workshops speak to the theme. These sessions can be from practitioners, activists, and others working in food systems and culture. Submission 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
  • Migration, immigration, diaspora and transnational community studies
  • Community studies
  • Cultural, agricultural, and culinary preservation and innovation
  • Governance, policy, and rights
  • Pedagogy, food education, and/or experiential education
  • Labor in the food system, production, consumption
  • Energy and agriculture
  • Health: problems, paradigms, and professions

Submission Procedure

Submission system is open now.

Submission system closes: February 6, 2017 at 9:00am PST

All proposals must include:

  1. type of submission (e.g., individual paper, panel, roundtable, lightning talk, exploration gallery, etc.);
  2. title of paper, panel, or event;
  3. submitter’s name, organizational affiliation, and status (e.g., undergraduate, graduate student, postdoc, faculty, independent scholar, community member)
  4. submitter’s email address;
  5. names, email addresses, 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. indication of any special AV/technology needs;
  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 submitter’s name (e.g., Lang_John_restaurant_panel).

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 panels: Panels are pre-organized groups of no more than 4 papers, with a chair and discussant (who may be one person). 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 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 lightning talks: Lightning talks are a short talk format. Each talk will last a maximum of 5 minutes and will be included in a session with other lightning talks. The goal is to quickly, insightfully, and clearly convey your point while grabbing the audience’s attention.

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. We, unfortunately, do not have kitchen space for participants.

For exploration gallery display and poster proposals: Graduate students, food scholars, NGOs, researchers outside the academy, artists, and other members of the community are welcome to propose works for the 2017 Exploration Gallery. All media are welcome, including installations, print and other visual forms, audio, posters, and other works of art and design. A limited number of screen-based submissions will be accepted.

Notifications of acceptance will be provided by Wednesday, March 15, 2017. Attendees are expected to register by Sunday, April 30, 2017. For inclusion on the final program, at least one author from each submission must be registered as an attendee. Attendees must be members of AFHVS or ASFS at the time of the conference. The conference organizers regret that we are unable to provide travel support for meeting participation. Multiple submissions from an author are allowed, though 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.

Follow this link to submit an abstract.

Please direct questions to foodstudies@oxy.edu

Tentative Schedule

Wednesday, June 14

All Day             Conference Begins! Check-In and Registration Open

All Day             Pre-Conference Field Trips

Evening           Official Conference Welcome Reception

Thursday, June 15

All Day             Registration Open

All Day             Concurrent Sessions

Evening           Grad Student Social Event

Friday, June 16

All Day             Registration Open

All Day             Concurrent Sessions

Morning          AHV and FCS Journal Board Meetings

Afternoon        Individual Association Business Meetings: AFHVS/ASFS

Evening           Keynote Address

Evening           Banquet

Saturday, June 17

All Day             Registration Open

All Day             Concurrent Sessions

Morning          Joint AFHVS/ASFS Business Meeting

Afternoon        Presidential Addresses and Awards Presentation

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by | January 15, 2017 · 9:08 pm

CFP: Making Sense of Taste

An intriguing call for papers! Please direct inquiries and submissions to the contacts listed below.

CALL FOR PAPERS

Amsterdam Symposium on the History of Food

2017 – Making Sense of Taste

From which angle does a scholar approach the concept of taste? Is it primarily an objective, chemical quality, or should it be considered a product of culture? And are these perspectives wholly incompatible? The physical quality and flavour of food and drink preoccupy molecular biologists, gastronomic professionals, and bon vivants. Chemists, among others, construe classification systems, aspiring to help us understand the complexity and the possibilities of flavour. Mediators and their audiences may oftentimes embrace subjectivity, by detailing their intimate and embodied experience of taste. Neither approach is new: historically, classification systems have had major cultural and religious significance, whereas the conception of ‘good’ food – as opposed to ‘bad’ food – and its application in mechanisms of social distinction is at least as old as class-based societies themselves. Clearly, discussions about taste have always been informed by an array of physiological and psychological experiences, not just our palates. We invite proposals on this complex notion of taste: its characteristics, its cultural evaluation, and its history.

Topics

We invite abstracts for papers covering any topic related to the (historical) study of taste including, but not limited to, the following:

  • The physiology and representation of taste
  • Taste, power, and social relations
  • Authentic versus artificial flavours
  • Taste, emotion, and memory
  • Individual versus collective taste(s)

Guidelines Paper Proposals

The conference program consists of plenary keynote lectures, paper presentations and panel discussions. If you are interested in presenting a paper at the conference, please submit an abstract before 5 March 2017. Please expect to be presenting to a large audience of up to 350 people, including academic as well as professional participants. The conference language is English. Presenters of accepted papers are asked to speak 20 minutes as lively and engaging as possible, followed by a discussion with the panel and the audience under the supervision of a session chair.

Applications should include:

  • Title of proposed paper
  • Abstract (maximum 500 words)
  • Biographical information (short CV)
  • Contact information (e-mail, telephone and postal address)

Applications should be sent by the deadline of 5 March 2017 to:

Foodhistory-ub@uva.nl

Notification of acceptance:

As it may not be possible to include everyone’s submission, the organizing committee and advisory board will make a selection. You will be notified if the paper is accepted by 1 May 2017.

Organisation

The Amsterdam Symposium on the History of Food is the result of a collaborative partnership between Special Collections (UvA), the Amsterdam School of Historical Studies (UvA) and the research unit Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel.

Advisory Board

Prof. Dr. Ir. Louise O. Fresco; Mrs. Claudia Roden; Prof. Dr. Peter Scholliers; Prof. Dr. Irene E. Zwiep

Aims

The symposium has the aspiration to become an annual point of assembly and an exchange of knowledge in the field of food history. It intends to stimulate debate and research that bridges the gap between different disciplines. Submissions are encouraged to use an interdisciplinary approach, in which theory and methods from diverse (social) sciences are appropriated or from other disciplines that take a historical stance. Another aim is to transfer academic research to a wider public and stimulate research using the Special Collection of the University of Amsterdam. The symposium is therefore targeted at both an academic and a professional audience.

Organizing Committee

IJsbrand van Dijk; Joke Mammen; Antonia Mazel; Jon Verriet; Ingrid de Zwarte

More information and updates about the symposium

http://bijzonderecollectiesuva.nl/foodhistory/amsterdam-symposium-on-the-history-of-food/

Partners

Special Collections of the University of Amsterdam

Amsterdam School of Historical Studies (UvA)

Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel

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