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Utopian Appetites

Received from one of our alert readers:

The 21st Symposium of Australian Gastronomy:

Utopian Appetites

Call for Papers

The 21st Symposium of Australian Gastronomy will be celebrated in Melbourne, Australia, from Friday 2 to Tuesday 6 December 2016. At this coming-of-age gathering of gastronomic scholars, writers and practitioners, we are looking with hope towards bright food futures with our guiding theme of ‘Utopian Appetites’.

The year 2016 also marks five centuries since the publication of Thomas More’s Utopia (1516). With its founding principles of desire, order, justice and hope, utopia represents a framework to think about gastronomy as both an imaginary ideal and a realisable goal for the future. The utopian theme encourages us to envisage the gastronomic project of eating well, bridging disciplinary boundaries, encompassing different spaces, practices, cultures and times.

Confirmed participants include:

• Darra Goldstein—founding editor of Gastronomica
• Robert Appelbaum—Uppsala University, Sweden
• Barbara Santich—food writer and emeritus professor, University of Adelaide
• David Szanto—Eco-Gastronomy Project at University of Gastronomic Sciences
• Stephanie Alexander—cook, food writer, and founder of the Kitchen Garden Foundation
• Josh Evans—Lead Researcher, Nordic Food Lab
• Annie Smithers—food writer and chef

We welcome submissions for original papers that explore real and ideal contexts of eating well – considered from historical, cultural, aesthetic, political, ideological, social, nutritional, environmental, religious, agricultural, philosophical, or any other perspectives. Australian gastronomy will be a feature of the programme but papers with an international focus are equally welcomed.

Topics may include, but are not limited to, the following:

  • Gastronomy and the politics of hope
  • Ecological utopias of past, present and future
  • Utopian culinary histories
  • Cockaigne, Lubberland, and realms of plenty
  • Utopian desires and dreaming
  • Food and farming in utopian and dystopian literature
  • Utopian nature-cultures
  • Food gardens, pleasures and paradise
  • Governance, democracy and utopia
  • Food sovereignty, social experimentation and revolutionary hopes for change
  • Posthuman or postcolonial food imaginaries
  • Intentional food communities and new modes for living well
  • City and country connections and interdependency
  • Utopia and policy
  • Outrageous, improbable and impossible food futures

We invite proposals from academics and independent scholars, artists and activists, cooks and chefs, journalists and writers, food producers and artisans in the form of panel discussions, presentations, literary reflections, manifestos, performances and interactive experiments relating to utopia and gastronomy. Please send enquiries and proposals 350 words or less along with a 100-word biography of the presenter/s before 15 May 2016 to the symposium committee:

Kelly Donati (William Angliss Institute) – kellyd@angliss.edu.au
Jacqueline Dutton (University of Melbourne) – jld@unimelb.edu.au

Notification of paper acceptance will be sent on or before 30 June 2016.

The Symposium will take place at William Angliss Institute and the University of Melbourne with a daytrip by bus to Central Victoria. The cost is $575 per person ($400 for students). This covers all food, wine and excursion costs. Travel to Melbourne and accommodation is not included. The conference will run from Friday evening to Monday evening which will conclude with the banquet dinner. Tuesday morning will be dedicated to discussing the theme and location for the next Symposium.

In keeping with the tradition of the Symposium of Australian Gastronomy, please come with a spirit of participation, indulgence and hope.

To stay up to date on new information and Frequently Asked Questions about the Symposium, please see the website: www.gastronomers.net and join our Facebook group Symposium of Australian Gastronomy: https://www.facebook.com/groups/1653092668277952/

 

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Filed under anthropology, Australia, Call for Papers, conferences, Food Studies

The Manuscript Cookbook Conference

We recently received the following announcement of an upcoming conference at New York University that may be of interest to our readers.

The Manuscript Cookbook Conference, will be held May 12-13, 2016 at Fales Library and Special Collections, New York University.

The Manuscript Cookbook Conference will bring together professional and amateur researchers with an interest in manuscript cookbooks from many centuries. Tens of thousands of these documents are in existence, many now listed online in the ongoing Manuscript Cookbooks Survey database. Some have ended up in libraries and historical societies, while others remain in private collections. They are invaluable resources for scholars in a variety of fields, including history, economics, anthropology, nutrition, sociology, and, of course, food studies. Unlike published material, manuscript cookbook can honestly be called unique, even though many of them, especially those written after 1800, include recipes lifted verbatim from published sources. They can often offer better insight into historical diet, cooking methods, available ingredients, and taste preferences than printed works by professional chefs or cookbook writers.

There is no registration fee, but space is limited.

For the conference program, more information and registration, go to: https://wp.nyu.edu/manuscriptcookbooksconference/conference-schedule/

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Food Heritage and Culinary Practices

sorbonne musee histoire naturelle palim

Call for papers

Food Heritage and Culinary Practices

International and interdisciplinary symposium

October 14 th -16th 2015

National Museum of Natural History

57 rue Cuvier, 75005 PARIS

We propose to bring together researchers from all fields around the core theme of cooking in order to collectively understand the construction process of food heritage. Specific combinations of ingredients and techniques, from daily, festive or professional cooking, allow achieving textures, flavors, aromas and aesthetics peculiar to a social or cultural group. We wish to combine different approaches to reach this global awareness. We will engage physicists, chemists and biologists, who work on ingredients, their origins, their properties, their processing, their impact on physiology and health, along with anthropologists, sociologists, geographers, historians, archaeologists who work on terroir, food processing techniques, old and modern recipe books, consumption patterns, representations, cultural expressions, identity and, of course, heritage.

Call for papers

We expect contributions, from all disciplines, that could enlighten our understanding of culinary practices and the construction of food heritage.

Papers may address topics such as (partial list):

PRODUCTS, TECHNIQUES AND IDENTITIES

– Evolution of practices and techniques (from prehistory to the present)

– Circulation, exchange and appropriation of products and associated knowledge

– Fermentations: implementations, diversity (meals, drinks)

– Sensory aspects

– Geographic distribution of taste and distaste

CONSTRUCTION AND DEVELOPMENT OF FOOD HERITAGE

– Origins and history of food systems

– Food diversification: management, production and use of biodiversity

– Propagations, innovations, crossings

Terroirs and territories

– Heritage scenography

MARKETING AND FOOD MARKETS: QUALITY AND HEALTH ISSUES

– Economic advantages of heritagization

– Food trade channels: quality and sustainability

– The organic sector: economic and ecological issues

– Diet, lifestyle and metabolic diseases

– The development of food preferences: generational and cultural effects

The originality of the conference largely depends on its interdisciplinary nature, which constrains the content and form of presentations. In order to favor mutual understanding and to enhance discussions, speakers are asked to position their talk in a wide framework and avoid any technical jargon difficult to understand by people from other disciplines.

For any communication proposal, please send before July 10th, 2015 a title, abstract (< 400 words) in English or French, a brief CV (< 1 page) and contact information (phone / e-mail / postal address) both to Esther Katz (katz@mnhn.fr) and Christophe Lavelle (lavelle@mnhn.fr). Authors of selected proposals will be notified by end of July.

The conference will be held in French and English

Organizers (contact)

Esther Katz, IRD – Muséum National d’Histoire Naturelle, Paris – katz@mnhn.fr

Christophe Lavelle, CNRS – Muséum National d’Histoire Naturelle, Paris – lavelle@mnhn.fr

Scientific committee

Guy Chemla, Université Paris 4

Renaud Debailly, Université Paris 4

Charles-Édouard de Suremain, IRD – Muséum National d’Histoire Naturelle, Paris

Dominique Fournier, CNRS – Muséum National d’Histoire Naturelle, Paris

Jean-Pierre Grill, Université Paris 6

Esther Katz, IRD – Muséum National d’Histoire Naturelle, Paris

Christophe Lavelle, CNRS – Muséum National d’Histoire Naturelle, Paris

Vincent Maréchal, Université Paris 6

Vincent Moriniaux, Université Paris 4

Emilien Schultz, Université Paris 4

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Farm To Table, New Orleans, August 8-10 2015

Symposium-Logo-Website-Header1

The 3rd Annual Farm to Table International Conference is scheduled for August 8-10, 2015, at the New Orleans Ernest N. Morial Convention Center. F2Ti features the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement. F2Ti explores the cultivation, distribution, and consumption of food and drink sourced locally to globally. It takes place in tandem with the Louisiana Restaurant Association’s Annual Foodservice & Hospitality EXPO, an event attracting food and beverage professionals from across the country.

This year’s theme, “A Feast for the Senses,” spotlights the sensual aspects of food and drink at every stage of the agricultural-culinary cycle. Topics will include, but are not limited to, best practices in urban farming, bringing products to market, sourcing locally, enhancing sustainability, and the latest trends and developments in the industry, including food science, security, and safety.

Program Features:

  • Panels on best practices in the following educational tracks:

•    Crop to Cup (Brewing, Distilling, Vinting, plus non-alcoholic beverages)
•    Farming and Production
•    Food and Beverage Journalism and Media
•    Farm to School
•    Food Innovation (Science, Technology, Trends, etc.)

  • Keynote speakers of national and international standing
  • Numerous opportunities for networking during the three-day conference program
  • Chef Demos and “Knowledge Center” presentations

WHO SHOULD ATTEND:

  • Chefs, mixologists, and restaurateurs
  • Researchers, academics, and policymakers
  • Farmers and agricultural professionals
  • Writers, publishers, and media
  • Slow food advocates
  • Brewers, distillers, vintners, and distributors
  • Farmers markets and urban farmers
  • Nutritionists and health professionals
  • Grocers and retailers
  • CSA/RSA
  • Foragers
  • Food incubators
  • Food hubs

Additional information can be found here. Registration is here.

F2T is produced by the New Orleans Ernest N. Morial Convention Center in partnership with the SoFAB Institute and the LSU AgCenter.

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SAFN at the 2015 Association for the Study of Food and Society Conference

asfs-conference-2015

Once again SAFN is co-sponsoring the Association for the Study of Food and Society meeting, which will be held this year in Pittsburgh from June 24-28. More details about the conference are available here on the conference web site.

Many members of SAFN will be presenting their research at the conference. The following is list of SAFN member papers and panels:

Thursday, 1:30 – 2:45

C7. PANEL Contextualizing Farming and Food Security
Buhl Beckwith
Hayden Kantor, Cornell University
Growing Ambivalence: Shifting Cropping Strategies for Staple Crops in Bihar, India


Thursday, 1:30-2:45, Mellon Devore Room

C5 PANEL: Breaking Barriers, Building Bridges: Discussing Alternatives to the Academy for Scholars and Career Seekers in Food and Nutrition

Organizers: Leigh Bush, Indiana University; Maria Carabello, University of Vermont; Madeleine Chera, Indiana University; Elyzabeth Engle, Penn State University; Emily Stengel, University of Vermont
Participants: Elyzabeth Engle, Penn State University (Chair); Dara Bloom, North Carolina State; Jenifer Buckley, Organic Processing Institute; Greg Hall, Virtue Cider; Lucy Norris, Puget Sound Food Hub/Northwest Agriculture Business Center; Marisol Pierce-Quinonez, World Bank; Leslie Pillen, Penn State University; Dawn Plummer, Pittsburgh Food Policy Council

Abstract: Graduate school is an essential part of preparing for many careers in fields related to interdisciplinary agricultural and food studies. And while years are spent on building critical knowledge and skills to prepare students for employment post-graduation, how does one actually apply that learning to work, especially work that is outside of the academy or explicitly extends beyond it? How do we negotiate partner or employer demands for quantifiable outcomes, quick application, and more, in light of our commitments to ethical and thorough research and our experiences with different approaches and timelines? How do we translate our training into effective work that makes a “real world” impact but also reflects the scholarly rigor, values, and best practices of the academy?

As a follow-up to last year’s career-path panel for graduate students, this session aims to continue the conversation about jobs that utilize the engaged research skills graduate students in food and agriculture can offer to companies, non-profits, non-governmental agencies, and communities. This panel discussion aims to create a space in which graduate students can interact with a panel of early- and mid-career professionals, with the objective of profiling career trajectories and documenting important considerations for students with advanced degrees in agrifood-related studies who are interested in finding work beyond academia. The panel will reflect the interdisciplinary and diverse nature of agrifood careers, representing a variety of sectors, including businesses, research centers, non-profits, and governmental agencies. The panelists will discuss focus questions about balancing multiple interests and approaches in their work, and reflect on specific job experiences and the lessons gleaned from them. Then the audience will be encouraged to share questions and comments with participants.

This panel will be of great interest to graduate students or recent graduates, but also to other members at any stage of their careers, especially those advising undergraduate or graduate students, those considering new opportunities for themselves, or those struggling with the task of translating their training into their work.


Thursday, 2:45-4:00, JMK Library LCC2

D10 PANEL: Bridging Culture and Change

Madeline Chera, Indiana University
Between Meals and Meanings: Notes on Snack Culture in South India
Christine Knight, University of Edinburgh:
Changing cultural representations of the Scottish diet, c.1950-2014
Habiba Boumlik, LaGuardia Community College:
Traditional Cuisine-Modern Revisited Cuisine via Food Networks and social media. The case of Chumicha in Morocco


Friday, 10:15 – 11:30

F8 PANEL: Sensing Food: Taste, Place, Memory, Power

Carole Counihan, Millersville University:
Gustatory Activism in Sardinia: Taste and the Political Power of Food
Beth Forrest, Culinary Institute of America:
I Sensed this Tasted like Hell: The Role of Food, the Senses, and Identity in the Nineteenth Century
Lisa Heldke, Gustavus Adolphus College:
My Dead Father’s Raspberry Patch, My Dead Mother’s Piecrust: Understanding Memory as Sense
Deirdre Murphy, Culinary Institute of America:
Sugar Bush: Maple syrup and the Solitude of labor in the Industrial Age


Friday, 1:00 – 2:15 – JMK Library 103

G1. PANEL Intoxicants: Pleasure, Nutrition, Aesthetics Organizer: Kima Cargill, University of Washington
Kima Cargill, University of Washington
Sugar is Toxic, But is It Intoxicating?
Janet Chrzan, University of Pennsylvania
Alcohol: Drug or Food?
Sierra Clark, New York University:
The Problem of Pleasure: Intoxication and the Evaluation of Alcohol


Friday, 1:00-2:15 – Coolidge Sanger

G6. PANEL: What makes “food work” sustainable – values, representations, and images in contemporary foodscapes
Organizer: Carole Biewener, Simmons College
Carole Biewener, Simmons College:
“Good Food” and “Good Jobs”? Does Boston’s local food movement address “sustainability” and “justice” for food system workers?
Tara Agrawal Pedulla, Carrie Freshour, Cornell University:
Serving Up the Public Plate: Food work and workers in the public sector
Kimberly E. Johnson, Syracuse University
Contemplating myths, invisibility, and the value of food work on multiple levels
Penny Van Esterik, York University:
Breastfeeding as Foodwork


Saturday, 10:15-11:30, Dilworth 100

K8. PANEL: The Cultural Economy of Food in Place
David Beriss, University of New Orleans:
Tacos, Kale, and Vietnamese Po’Boys: The Re-Creolization of Food in Postdiluvian New Orleans
Gianna Fazioli, Chatham University:
The Ecological and Culture Effect of Development on Isaan Thai Food
Liora Gvion, Hebrew University
“I would expect from a Palestinian cook to…..”: Master Chef Israel, National Narratives and the Politics Embedded in Cooking


Saturday, 1:00 – 2:15, Dilworth 006

Panel L 9, Countering Globalization: The Protection and Representation of an Indigenous Food Fare in East Asia
Chair: Stephanie Assman, Hokkaido University
Organizer: Jakob Klein, University of London
Presentations: Stephanie Assman (Hokkaido University), The Return to a Culinary Heritage: The Food Education Campaign in Japan
Greg de St. Maurice (University of Pittsburgh), Kyoto Cuisine Gone Global
Lanlan Kuang (University of Central Florida), “People’s Food” : The Aesthetic of Chinese Food in Chinese Media in the case of a Bite of China and The Taste of China

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ASFS Student Paper Awards

The Association for the Study of Food and Society announces its student paper award competition!

Deadline for Annual Submission: February 1. Electronic submissions ONLY!

The ASFS invites current undergraduate and graduate (single authors only) to submit a paper for the William Whit (undergraduate) and Alex McIntosh (graduate) prizes, respectively. These awards recognize students’ contributions to the field of food studies. There will be one award each for an undergraduate student paper and a graduate student paper. ASFS welcomes submissions on a wide range of issues relating to food, society and culture, and from the diverse disciplinary and trans-disciplinary fields that ASFS encompasses. The author of each award-winning paper will receive:

  • $500
  • payment of annual membership and conference fees to be applied to the following year if student is not attending in the current year
  • a free banquet ticket for the coming year’s annual meeting or the following year’s if a ticket has already been purchased or the student is not attending the conference in the current year; and
  • the opportunity to present prize-winning papers at an ASFS/AFHVS conference. Winners who wish to present the year they receive their award must have submitted a conference abstract in that same year.

For further details, please visit the ASFS web site (www.food-culture.org/asfs-student-paper-award/) for the award.

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CFP: Trusting the hand that feeds you

Conference of possible interest to readers of this blog:

The interdisciplinary research group Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel invites papers and panel proposals for its 2015 conference, Trusting the hand that feeds you. Understanding the historical evolution of trust in food, which will held in Brussels from 7 to 9 September 2015.

The conference will bring an historical perspective to the study of consumer anxieties about food. Paper proposals are due on December 15, 2014.  For more details, visit the conference web site.

 

 

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