Tag Archives: France

CFP: Industrial French Food and Its Critics

A call for papers of potential interest to FoodAnthropology readers:

Industrial French Food and Its Critics

French food is steeped in contradictions. The French are often admired for their food culture and superior eating habits, which are in turn associated with artisanal production and convivial consumption. But the French agroindustrial food complex is a global powerhouse that runs on chemical inputs, intensive production methods, and international dumping practices. In this special issue of Modern and Contemporary France, titled “Industrial French Food and Its Critics,” these contradictions will be put into conversation with each other. By exploring the postwar evolution of French food, in all of its inconsistency, this special issue will call into question our assumptions about French food culture by revealing the multiple food cultures that have developed simultaneously through the postwar period.

Possible topics that contributors might explore:

  • French farming in European, colonial, and global contexts
  • The rise of restauration rapide
  • The industrial model and its economic and ecological discontents
  • Colonial and postcolonial production and consumption; transculturation through foodways
  • Organized resistance to the industrial model: Confédération paysanne, protests
  • Non-industrial forms of food production and consumption: organic agriculture, urban agriculture, jardins ouvriers, Slow Food, AMAP
  • Eco-critical approaches to food and its producers in literature, cinema, and popular culture
  • The contraction of agriculture and the rewilding of the French countryside
  • Haute cuisine, gastronomy, and terroir
  • Challenges to French agricultural power: BRIC nations, GMOs and trade deals, lawsuits at the WTO

This list is not exhaustive and potential contributors are invited to submit proposals on any and all aspects of the industrial food system in postwar France.

Please send abstracts of approximately 250 words, along with short CVs, to the guest editors, Venus Bivar and Tamara Whited, at vbivar@wustl.edu and twhited@iup.edu by August 15th. The list of contributors will be finalized by September 15th. Papers, not to exceed 8,000 words (excluding notes) will be due April 15th, 2018.

APPEL A CONTRIBUTIONS

La pratique alimentaire française est imprégnée de contradictions.  On admire souvent les Français pour leur culture de la table et leurs habitudes alimentaires supérieures, souvent associées à des choix de produits artisanaux et au repas convivial.  Paradoxalement le complexe agroindustriel français est une puissance globale fondée sur l’utilisation systématique d’engrais chimiques, des méthodes de production intensives, et des pratiques de dumping à l’échelle internationale.  Dans ce numéro spécial de Modern and Contemporary France, intitulé « l’Alimentation industrielle française et ses critiques », ces contradictions seront mises en dialogue les unes avec les autres.  En explorant les transformations de l’alimentation française et ses incohérences depuis la deuxième guerre mondiale, ce numéro remettra en question nos a priori relatifs à la culture alimentaire française et révélera des cultures alimentaires multiples qui n’ont cessé de se développer simultanément depuis la période d’après-guerre.

Parmi les sujets possibles:

  • l’agriculture française dans ses contextes européens, coloniaux, et mondiaux
  • le développement de la restauration rapide
  • le système industriel et ses défis économiques et écologiques
  • la production et consommation coloniales; la transculturation des habitudes et pratiques alimentaires
  • les résistances organisées face au système industriel: manifestations, la Confédération paysanne, les néo-ruraux
  • les méthodes anti-industrielles de production et consommation: le bio, l’agriculture urbaine, les jardins ouvriers, le Slow Food, les AMAP
  • les analyses écocritiques des représentations de l’agriculture dans la litérature, le cinéma, et la culture populaire
  • la contraction de l’agriculture et la désertification de la France rurale
  • Haute cuisine, gastronomie, terroir
  • les nouveaux défis lancés au pouvoir agricole de la France: les nations BRICS, les OGM et les accords commerciaux, les causes portées devant l’OMC

Cette liste n’est évidemment pas exhaustive, et les contributeurs sont invités à soumettre toute proposition portant sur les enjeux agro-industriels.

Nous vous prions d’envoyer un abrégé de 250 mots, avec également votre curriculum vitae aux deux éditeurs, Venus Bivar et Tamara Whited, à vbivar@wustl.edu et twhited@iup.edu avant le 15 aout.  La liste des auteurs retenus sera annoncée avant le 15 septembre.  Les articles, limités à 8.000 mots (notes non-incluses), devront être soumis aux éditeurs avant le 15 avril 2018.

Venus Bivar and Tamara Whited

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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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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

PASSAGESCapture-d’écran-2016-03-16-à-00.04.37Logo-UBM

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Second International Conference on Food History and Cultures

Call for Sessions and Papers:

Second International Conference on Food History and Cultures

26-27 May 2016 – Tours (France)

The European Institute for Food History and Cultures (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organizing the second of its henceforth annual international conferences, to be held on Thursday 26 and Friday 27 May 2016 in Tours (France).

The event falls within the scope of the continuation of initiatives carried out by the IEHCA for the past twelve years through its editorial policy, its support for research and its efforts to facilitate networking opportunities among Food Studies researchers.

The success of last year’s conference, highlighted by the participation of almost 120 researchers, has reinforced our desire to ensure it becomes an annual gathering and benchmark event. The conference is organized in partnership with the Food Studies team at the François-Rabelais University in Tours and the UNESCO Chair – “Safeguarding and Promotion of Cultural Food Heritages.”

All proposals pertaining to Food Studies will be considered and all researchers are welcome to make a submission (doctoral, post-doctoral, research lecturers, independent researchers, etc). In essence, the conference is multi- and cross-disciplinary, covering all historical periods.

Unlike last year, this communication is first and foremost a call for sessions: submissions to present thematic panels will be reviewed and selected as a priority. Individual submissions will be evaluated in a second phase.

Each session will last an hour and a half, and each panel will require a moderator and two to four speakers. Three is the ideal number (with papers lasting twenty minutes each).

Submissions should be in French or English and state the following:

  • general theme of the session;
  • names of the moderator and speakers;
  • Brief CV (max. 250 words) of all of the participants
  • institution(s) (if applicable);
  • title of the session;
  • contact details;
  • a 250-word abstract per paper.

The person submitting the proposal can be the moderator. If they are also one of the speakers, they should either choose a moderator themselves or will be assigned a moderator by the organizers.

The eventual individual submissions should provide:

  • title of the paper;
  • a 250 word abstract
  • a brief CV (no more than 250 words
  • contact details.

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

Papers can be presented in English or French.

Please do not hesitate to pass this information on to colleagues who may be interested.

The closing date for submissions is 30 October 2015.

Replies will be sent around the 15 January 2016.

Submissions should be sent to Loïc Bienassis (loic.bienassis@iehca.eu)and Allen Grieco (agrieco@itatti.harvard.edu)who will also be able to answer any questions.

PLEASE NOTE: although conference participants are not liable to pay a registration fee, no expenses will be reimbursed.

Academic organization :

IEHCA (European Institute for Food History and Cultures, Tours)

LÉA (Food Studies team, François-Rabelais University, Tours)

UNESCO Chair Safeguarding and Promotion of Cultural Food Heritages (François-Rabelais University, Tours)

IEHCA logoLEA logoUNESCO Chair logo

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Filed under anthropology of food, CFP, Food Studies, France, IEHCA