Critical Studies in Food and Culture

FOODWAYS: DIASPORIC DINERS, TRANSNATIONAL TABLES AND CULINARY CONNECTIONS
Centre for Diaspora and Transnational Studies, University of Toronto


Please join us for the 2012 Annual Conference of the Centre for Diaspora and Transnational Studies, University of Toronto

Thursday October 4 - Sunday, October 7, 2012

Expressions of Interest due: Feb. 10

Abstracts due: Mar. 16


Also on Facebook http://www.facebook.com/pages/Foodways-Diasporic-Diners-Transnational-Tables-and-Culinary-Connections/213356948754172


Description:
This conference seeks to address questions surrounding the dynamics of the food ‘we’ eat, the ways in which ‘we’ eat, the meaning ‘we’ give to eating, and the effect of eating in a transnational world. Recognizing that culinary culture is central to diasporic identifications, the focus is on the place of food in the enduring habits, rituals, and everyday practices that are collectively used to produce and sustain a shared senses of cultural identity. Yet even as it does this work, food and the practices of production, preparation and consumption that revolve around it, cannot help but be drawn into wider cultures and cultural politics of consumption increasingly grounded in the pursuit of qualities of difference, acts of distinction and questions of justice. This focus on food, cooking, and eating in diaspora and its role in connecting and changing peoples, places, tastes, and sensibilities around the world yields insight not only to substances that people consider essential to the maintenance of identity, but to the production of new cultural political formations in a transnational world and to the role of cultural (re)production in the expansion of consumption under contemporary capitalism. A focus on food also reveals the dynamic role of historical pathways in understanding cultural formations as they have existed through time, and in positioning the present as a moment in a continuing process of structured mobility that directs the movement of people, what they eat, and how they understand themselves and the world around them. It also yields insight into the multiple places and ways in which food assumes value and how that value is often reliant upon the continued reproduction of ties that bind people, place, and practice across space and time. A great deal of academic work explores this interplay of food, practice, identity and subject formation, much of it bound together by a commitment that through a fuller understanding of those relations, we better understand ourselves, our pasts, and the complexities of the spaces and lives we inhabit and enact in a transnational world. This conference seeks to enhance that understanding.



Information:
The conference website will be available soon, with more information, registration, and online submission of abstracts. For now, to help with advance planning we would be grateful if you would submit expressions of interest.



Submitting an Expression of Interest:
We welcome contributions from scholars, activists, artists, advocates, government staff and food and agriculture practitioners and expect the meeting to have wide appeal across the Humanities and Social Sciences. Suggestions for papers, panel proposals, roundtables, posters and workshops should speak directly to the theme of the conference and can align with, but are not limited to, the examples of potential panels provided below.

To help us with advance planning, please submit expressions of interest by Feb. 10 2012. For papers and posters this should be the title of an intended paper or poster. For panel, roundtable or workshop proposals, this should include a title and brief (two sentence) description of the session. Panels should consist of 4 papers. In your expression of interest, please include your title, the name of your college, university or organization,address and contact details and your areas of research, writing or practice.

Please address your expressions of interest to Rebecca O’Neill - rebecca.oneill@utoronto.ca with the subject line “Food Conference”

For more information on the Centre for Diaspora and Transnational Studies at the University of Toronto, please see: http://www.utoronto.ca/cdts/

Possible Topics and Areas of Interest:
• The Transnational Kitchen: the role of food ‘professionals’ as transnational agents in shaping new foods, sourcing new ingredients, identifying and incorporating new ingredients and trends in preparation 


• The Syncretic Pot: Cooking in Transnational Spaces. The dynamics of foodpreparation in transnational spaces and the place of cooking in negotiating shared senses of diasporic identity.

• Transnational Food Spaces: A consideration of the kitchen, the dining room, the grocery store, the garden, the café, the restaurant, the school and the workplace as sites of transculturation, spaces in which disparate representations of ‘the other’ (and ‘other foods’) are encountered, and the reconfigurations of food, eating and identity that result from these encounters.

• The Diasporic Garden: explorations of the various modes and mechanisms of production and distribution required to supply the products integral to the social and commercial production of foodstuffs for diasporic communities; including the often-invisible spaces of backyard gardens, community farms, ethnic markets, etc.

• Am I What I Eat? Transnational Flows, Food and Constructs of Authenticity: Questioning the role of authenticity in sanctioning foodstuffs and how constructs and conceptions of ‘the authentic self’ change as people strive (and often fail) to reproduce ‘authentic’ cuisines.


• Affective Bodies at the Transnational Table: Considerations of the relations between the senses, affect, food, manners and etiquette and the disciplining effect of eating in embodying and performing the qualities integral to diasporic identifications.

• Culinary Foodways: Charting the adaptation, substitution, and indigenization of ingredients, foodstuffs, and methods of preparation across time and space.

• Food Memories: Considering the work performed by food in the reproduction of sociality, myth and ritual and practice that are core to maintaining the boundaries of diasporic communities and constructs of ‘home’, ‘away’, and ‘return’.


• The Food Dialogues: Exploration of the various channels (e. g, personal correspondence, popular culture, media, professional associations, social movements) through which the transformation of diet becomes a spatially iterative process.


• Enclave Eating and Cosmo-Multiculturalism: questions of the degree to which the ready availability of diasporic foodstuffs encourages or permits a ‘lazy’ engagement with multi-culturalism in which eating ‘the foreign’ or ‘the exotic’ is focused on the production of a distinctive self and displaces other more substantive or productive forms of engagement with difference.


• Fixing Food –In what ways are diasporic foods essentialized and does the necessity of maintaining "exotic" or “authentic” foodscapes produce a distinct diasporic burden, acting to fix migrant culinary cultures - with what outcomes and effects for foods and the creativity of their makers?


• A Doner Kebab with ‘the Works’ - identifying why and through what historical processes food becomes a mediator of of ethnic identities produced in diasporic contexts.


• Where’s Little India? – a consideration of the role of food in the development of distinct "ethnic quarters”, the historical conditions in which such enclaves are produced and with what consequences for peoples working and living in those enclaves?





Advisory Committee
Lauren Baker (Toronto Food Policy Council)
Simone Cinotto, (UNISG, Pollenzo, Italy)
Ian Cook (Geography, Exeter)
Michaeline Crichlow (Sociology, Duke)
Harriet Friedmann (Geography, Toronto)
Rick Halpern (History, Toronto)
Josee Johnston (Sociology Toronto)
Minelle Mahtani (Geography and Program in Journalism, Toronto)
Sidney Mintz (Anthropology, Johns Hopkins)
Jeffrey Pilcher (History, Minnesota)
Krishnendu Ray (Food Studies, NYU)
Eleanor Sterling (Director, Centre for Biodiversity and Conservation, American Museum of Natural History; Columbia University)
Penny Van Esterik (Anthropology, York)
Rick Wilk (Anthropology, Indiana)
Local Arrangements and Organizing Committee (University of Toronto)
Ken MacDonald (Chair) (Geography, CDTS)
Antonela Arhin ( CDTS)
Dan Bender (History)
Ben Liu (Centre for Community Partnerships; Geography)
Rebecca O’Neill (History)
Kevin O’Neill (Religious Studies; CDTS)
Ato Quayson (English; CDTS)
Anna Shternshis (Germanic Languages; Jewish Studies; CDTS)
Nick Terpstra (History; CDTS)

Food and the City Conference
February 24 – 25, 2012
Boston University
Photonics Center, Room 906


Food and the City, an initiative of Boston University’s History Department, is pleased to announce a two-day conference dedicated to a historical discussion about the relationship between food and cities. The event will encourage multi-disciplinary, global perspectives and explore how the history of feeding cities could inform the design and practices of urban food systems in the future.


http://www.bu.edu/history/news-events/conferences/food-and-the-city-conference/

foodies in exile: paintings by bryce vinokurov
www.bvinokurov.com




artist statement:


For the past six years I have lived in Davis, California, a small town in Northern California, largely surrounded by agricultural fields. After ten years of living in Boston Massachusetts, my move left me feeling in exile from the urban city life I had become accustomed to. However, the inspiration of the Northern California landscape and the emergent national fixation with the sustainable food industry and culture quickly became an inspiration. As a result my largely abstract work has been populated with figures and landscapes. The subject of the work revolves a group of foodies who are not set in a specific time or space. These satirical pieces include groups of individuals on bikes, around grills, donning chef hats or handling other accessories, but with other comforts of the modern world unspecified. I enjoy the idea of these foodies exiled to an idyllic place-cooking on grills, fighting over recipes and arguing over who is the best chef. These characters battle each other with pizza peals and chef’s knives. They hold petty grudges over recipes and fight over truffle pigs. They wage war over food poisoning and have been exiled to a land that looks like Umbria, Tuscany or Napa. The foodies are nomads with grills banished to a life of locavore eating. The inspiration for the landscape these foodies in exile often find themselves in, and the composition of these groups are heavily influenced by the painters Giotto, Piero della Francesca, and Lorenzetti. For the last 4 years I have been going to Italy to teach in the summer, and the Umbrian and Tuscan landscapes and light pervade the work. The body of work includes large and small oil paintings, collages, linocuts, and intaglio etchings.

Taking food public : redefining foodways in a changing world / edited by Psyche Williams Forson, Carole Counihan.
Published New York : Routledge, 2012.
Description xiv, 635 p. : ill. ; 26 cm.
Record format BK Book
BI Books with illustrations
Check Availability All items
Call no. Shields Library GT2850 .T326 2012 In process



Bibliography Includes bibliographical references and index.
Contents Taking food public / Psyche Williams-Forson and Carole Counihan -- Food industrialisation and food power: implications for food governance / Tim Lang -- Women and food chains: the gendered politics of food / Patricia Allen and Carolyn Sachs -- Can we sustain sustainable agriculture? Learning from small-scale producer-suppliers in Canada and the UK / Larch Maxey -- Things became scarce: food availability and accessibility in Santiago de Cuba then and now / Hanna Garth -- Capitalism and its discontents: back-to-the-lander and freegan foodways in rural Oregon / Joan Gross -- Cultural geographies in practice. The south central farm: dilemmas in practicing the public / Laura Lawson -- Charlas culinarias: Mexican women speak from their public kitchens / Meredeith E. Abarca -- Inequality in obesigenic environments: fast food density in New York City / Naa Oyo A. Kwate, Chun-Yip Yau, Ji-Meng Loh, and Donya Williams --
Physical disabilities and food access among limited resource households / Caroline B. Webber, Jeffery Sobal, and Jaime S. Dollahite -- Other women cooked for my husband: negotiating gender, food, and identities in an African American/Ghanian household / Pysche Williams-Forson -- Going beyond the normative White "post-racial" Vegan epistemology / A. Breeze Harper -- Purity, soul food, and Sunni Islam: explorations at the intersection of consumption and resistance / Carolyn Rouse and Janet Hoskins -- Cleaning from gluttony: an Australian youth subculture confronts the ethics of waste / Ferne Edwards and David Mercer -- "If they only knew": color blindness and universalism in California alternative food institutions / Julie Guthman -- Feeding desire: food, domesticity, and challenges to hetero-patriarchy / Anita Mannur -- Towards queering food studies: foodways, heteronormativity, and hungry women in Chicana lesbian writing / Julia C. Ehrhardt --
Metrosexuality can stuff it: beef consumption as (heteromasculine) fortification / C. Wesley Buerkle -- "Please pass the chicken tits": rethinking men and cooking at an urban firehouse / Jonathan Deutsch -- The magic metabolisms of competitive eating / Adrienne Rose Johnson -- Vintage breast milk: exploring the discursive limits of feminine fluids / Penny Van Esterik -- Do the hands that feed us hold us back? Implications of assisted eating / G. Denise Lance -- Will tweet for food: microblogging mobile food trucks--online, offline, and in line / Alison Caldwell -- Visualizing 21st-century foodscapes: using photographs and new media in food studies / Melissa L. Salazar --

Call for Submissions: Food, Migration, and Movement

Food is a common and constant variable among us; everyone must eat. Vandal
is looking for fiction, non-fiction, poetry, essays, photographs,
interviews and visual art that engages the theme: food, migration, and
movement.

We interpret this call as broadly as possible, to include all topics that
deal with food/foodways, and migration or political movement(s). The
movement of food(s) and people(s) has always intimately connected politics,
culture, and identity, marking ‘us’ and ‘them’. Food migrations are surely
among the most globally transformative moments in recorded history.
Christopher Columbus sailed in search of spices, and sugar was inextricable
in the trade triangle that brought so many enslaved Africans to the “New
World.” Sugar, coffee and cocoa remain among the most traded commodities
worldwide. As food often reflects public policy’s focus, food also becomes
the vehicle through which we voice our politics. These expressions can be
witnessed in government corn subsidies, hunger strikes, the establishment
of local community farms and protests on every continent resulting from
rising food prices within the last year. Our options or lack of options in
food ultimately effect health and culture. To engage food is to engage the
most crucial aspects of all societies.

Please submit to: foodmigration@vandaljournal.com *Deadline: February 1,
2012

Vandal is a new literary/art journal for transformative social change
founded in 2009 in College Station, Texas and associated with Texas A&M. It
publishes scholarly and artistic fiction, non-fiction, art and literature.
For more information see:
http://www.vandaljournal.com/

Subject: Call for Papers: Museums & Social Issues journal

Dear colleagues,
The deadline is approaching for submitting articles or reviews for the next issue of the journal Museums & Social Issues (published by Left Coast Press, Inc). Tentatively titled "Eating Together," the issue will examine the intersection of museum practice and access to and changing traditions associated with food. We would like to highlight programing and exhibits exploring food access, eating practices, sustainability, preservation of heritage seeds, traditional cuisines, culinary science and other creative uses of food. We are also interested in articles from outside the museum field, dealing with research, theory or innovative projects that connect people and communities to practices of eating.
Please submit full articles (ideal) or well developed prospectuses to http://mc.manuscriptcentral.com:80/msi by December 20, 2011. For more information, contact the editor at MSIuw@uw.edu or Morriss8@uw.edu.

Many thanks!

Sincerely,

Stefania Van Dyke
Museum Studies & Practice
Left Coast Press, Inc.
museums@lcoastpress.com

The Flavorists: Tweaking tastes and creating cravings - CBS News

http://www.cbsnews.com/8301-18560_162-57330816/the-flavorists-tweaking-tastes-and-creating-cravings

CFP: Fixing Foods in Literary Modernity--NeMLA 2012 Location: New York, United States
Call for Papers Date: 2011-12-30
Date Submitted: 2011-06-11
Announcement ID: 185843

Call for Papers: Fixing Foods in Literary Modernity
Northeast Modern Language Association (NeMLA)
March 15-18, 2012-Rochester, New York

For better and for worse, modernity has surely left its mark on the food we daily eat. Two hundred years ago in 1812, Bryan Donkin purchased from a London broker the patent for canning food items inside tin containers. Within the next decade canned goods were widespread in Britain and France (Robertson 123). One hundred and fifty years ago in the spring of 1862, Louis Pasteur and Claude Bernard's experiments with heating liquids eventually led to pasteurized drinks--first wine and beer and then, later, milk (Greene, Guzel-Seydim, and Seydim 88).

This panel explores how literature has addressed the last two hundred years of rapidly modernizing food--a path involving hybridization, preservation, pasteurization, synthesizing, and genetic manipulation. If Brillat-Savarin's aphorism is still telling today ("Tell me what you eat, and I shall tell you what you are"), what does literature tell us about the modern alimentary subject consuming and or pondering the foods altered by modernity? Always already integrated into our lives on multiple levels, food could not be modernized without other far reaching implications. When discussing food marked by modernity, what larger social or cultural preoccupations does literature engage? How do different authors, historical periods, literary movements, or genres posit the "the mark of modernity" on food? How might literary explorations of modernity and food inform our own contemporary food concerns?

Please send 300-500 word abstracts and a brief bio to Michael D. Becker, mdbecker@my.uri.edu with "Fixing Foods in Literary Modernity" as the subject. Please include your name, affiliation, email address, and A/V requirements ($10 fee with registration).

Deadline: September 30, 2011

The 43rd annual convention will be held March 15-18th in Rochester, New York at the Hyatt Regency Hotel downtown, located minutes away from convenient air, bus, and train transportation options for attendees. St. John Fisher College will serve as the host college, and the diverse array of area institutions are coordinating with conference organizers to sponsor various activities, such as celebrated keynote speakers, local events, and fiction readings.

Interested participants may submit abstracts to more than one NeMLA session; however, panelists can only present one paper (panel or seminar). Convention participants may present a paper at a panel and also present at a creative session or participate in a roundtable. http://www.nemla.org/convention/2012/cfp.html

Cited:
Greene, Annel K., Zeynep B. Guzel-Seydim, and Atif Can Seydim. "The Safety of Ready-to-Eat Diary Products." Ready-to-Eat Foods: Microbial Concerns and Control Measures. Ed. Andy Hwang and Lihan Huang. Boca Raton, FL: Taylor & Francis, 2010. 81-123. Print.

Roberts, Gordon L. Food Packaging: Principles and Practice. Boca Raton, FL: Taylor & Francis, 2006. Print.


Michael D. Becker
University of Rhode Island

Email: mdbecker@my.uri.edu
Visit the website at http://www.nemla.org/convention/2012/

Graduate Journal aspeers Calls for Papers on "American Food Cultures" Call for Papers Date: 2011-10-30
Date Submitted: 2011-09-13
Announcement ID: 187964

A familiar proverb tells us that 'we are what we eat.' Indeed, food is not only a daily necessity to sustain the body. The need for food, its production, its preparation, and its consumption turn it into an important cultural site and a crucial analytical category. Studying 'food' accordingly brings together a number of academic fields ranging from biology and agriculture to sociology, political science, history, and literary and cultural studies, to name just a few. In their interdisciplinary openness and diverse cultural significance, food cultures are central to American studies.
For historians, food offers a particular 'lens' through which to view historical events. Using it to look at, for example, the Civil War would highlight the underlying agrarian crisis and the transformations in the 'domestic sphere' expressed in changing eating cultures. Similarly, the economies of food production and of food products, such as coffee and potatoes, have had profound cultural impact, often crossing national and cultural boundaries and thus blending and mixing different cultures. From the 16th-century journey of potatoes from the 'New' to the 'Old' World to the 20th-century fears of McDonaldization, food is a matter of history, economics, politics, and culture most generally.

While the cultural significance of food is unquestioned, food crises like BSE, bird flu, swine flu, or various hunger catastrophes fuel heated public discussions as to the proper production of food, of healthy diets, and of the distribution of food. Here, the question of 'eating right' becomes an arena for the social negotiation of ethics of consumption: Organic? Local? Vegan? Vegetarian? Discussions of these food choices, as much as of food-related illnesses such as obesity, diabetes, and various eating disorders, give evidence of the complex relationships between food, the (gendered) human body, and social values.

In literary and cultural studies, then, food often serves as a site at which to explore complex cultural or (inter)personal dynamics. The gendered discourse of cooking, e.g., is traditionally connected to the domestic sphere and to sensuality but can simultaneously function as a source of identity, just as regional and ethnic foods do. In media, food is omnipresent: Food documentaries, culinary travel reports, cooking shows, and 'food porn' are only some examples of the importance of food in expressing cultural values.

aspeers, the first and currently only graduate-level peer-reviewed journal of European American studies, invites fellow graduate students to reflect on the diverse roles and meanings of food in American culture. Please note that the contributions we are looking for might address but are not limited to the topical parameters outlined above. We welcome term papers, excerpts from theses, or papers specifically written for the occasion by 30 October 2011. If you are seeking to publish work beyond this topic, please refer to our general Call for Papers.

Please consult our submission guidelines and some additional tips at www.aspeers.com/2012.


ISSN: 1865-8768
American Studies Leipzig
Beethovenstr. 15
04107 Leipzig
Email: info@aspeers.com
Visit the website at http://www.aspeers.com/2012

CONFERENCE:
“The Language of Food: Exploring Representations of the Culinary in Culture"

*Location *Cornell University, Ithaca NY
*Date *April 13-14 2012

*Description *

The renowned author Brillat-Savarin asserted that what we eat speaks volumes about who we are. This conference pushes the axiom further, asserting that it is not only what we eat, but also how we represent nourishment in art, literature, and visual culture that provides this critical information. We will examine how food and representations of the culinary function as a sort of language. The language of food, at once material and abstract, permits us to approach intangible meanings through the study of concrete objects and media. Organized around this general topic, the conference seeks to explore artistic, literary, historical, and sociological perspectives that use the culinary as a means to understand culture. We invite papers that explore these themes from a variety of disciplinary traditions.
Please send a 250-word abstract and a CV to Diana Garvin, deg97@cornell.edu by Nov. 15.
In addition to fostering broad, scholarly dialogue regarding "the language of food," this conference will include a number of panels targeting specific questions related to this concept. Please submit abstracts to either the general call for papers, or a specific panel. Do not double-post.

Additional panels will be announced in the coming weeks.

*Call for Abstracts*

O mangi questa minestra: Food as a Site of Coercion

From familial insistence to political intimidation, third parties often attempt to control what we eat. This panel examines the content and stylistics of these messages with the goal of identifying the larger aims that these agents seek to accomplish while communicating through the medium of food. Questions to be posed include: Why are these groups and individuals invested in others’ food choices? How does food, the medium of this coercion, evoke their true aim? And finally, why use food to accomplish these ends? Themes to be considered include politics, mass media, gender studies, the family, religion, regionalism and ethnic identity. Relevant studies of Italian, European, Italian-American, and American examples are encouraged.

Please send a 250-word abstract and a CV to Diana Garvin, deg97@cornell.edu by Nov. 15.

Title: FAT STUDIES PCA 2012 CFP-Boston, MA
Location: Massachusetts
Date: 2011-12-15
Description: PCA/ACA Fat Studies 2012 Call for Papers Fat Studies
is becoming an interdisciplinary, cross-disciplinary field of
study that confronts and critiques cultural constraints against
notions of fatness and the fat body; explores fat bodies as
they live in, are shaped by, and remake the world; and create
...
Contact: jmccross@gwmail.gwu.edu
Announcement ID: 187862
http://www.h-net.org/announce/show.cgi?ID=187862

Title: CFP: Food and the City Conference, Boston University
Location: Massachusetts
Date: 2011-10-01
Description: CFP: Food and the City Conference, Boston University
The Boston University History Department is pleased to host its
first Food and the City Conference on Friday, February 24 and
Saturday February 25, 2012. This two-day conference welcomes
scholars from a broad range of disciplines to explore the hi
...
Contact: history@bu.edu
Announcement ID: 187840
http://www.h-net.org/announce/show.cgi?ID=187840

Edible is a revolutionary new series of books on food and drink which explores the rich history of man’s consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material will also accompany each title.


http://www.reaktionbooks.co.uk/series.html?id=19

Edible Education 101

UC Berkeley is giving a series of lectures, to celebrate the 40th anniversary of Chez Panisse (h/t Alice McLean). The 13-week course, "Edible Education 101: The Rise and Future of the Food Movement," was organized and funded by the Chez Panisse Foundation. Oakland's People's Grocery Executive Director Nikki Henderson and UC Berkeley Journalism professor (and /Omnivore's Dilemma /author) Michael Pollan are co-teaching the course.


UPCOMING LECTURES:

_September 13: The Politics of Food_
Speaker: MARION NESTLE, Ph.D., M.P.H, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at NYU; chair of the Council on Nutrition Policy of the National Association for Public Health Policy; and author of numerous books including /Food Politics: How the Food Industry Influences Nutrition and Health/, /Safe Food: The Politics of Food Safety/, and /What to Eat/.

_September 20: Perspectives on Race, Place, and Food_
Speakers: ALEGRl'A DE LA CRUZ, Center on Race, Poverty, and the Environment; REBECCA FLOURNOY, PolicyLink; YVONNE YEN LIU, Applied Research Center/Colorlines, Inc.

_September 27: Nutrition, Health, and Diet Related Disease_
Speakers: PATRICIA CRAWFORD, M.P.H. Dr.P.H, RD., Director of the Dr. Robert C. and Veronica Atkins Center for Weight and Health at UC Berkeley; ROBERT LUSTIG, M.D., Director of Weight Assessment for Teen and Child Health at UCSF

_October 4: Corporations and the Food Movement_
Speakers: JACK SINCLAIR, Executive Vice President of Grocery Merchandise, Wal-Mart, and JIB ELLISON, CEO, Blu Skye Sustainability Consulting, in conversation with author MICHAEL POLLAN

_October 11: School Lunch and Edible Schoolyards_
Speaker: ANN COOPER, author of four books, including /Lunch Lessons: Changing the Way We Feed Our Children/ (2006).

_October 18: Feeding the World_
Speaker: RAJ PATEL, a writer, activist and academic. He has worked for the World Bank and WTO, and protested against them around the world. His first book was /Stuffed and Starved: The Hidden Battle for the World Food System/ and his latest, /The Value of Nothing/, is a New York Times best-seller.

_October 25: Agriculture and Social Justice_
Speakers: ERIC SCHLOSSER, author of Fast Food Nation: The Dark Side of the All-American Meal (2001); executive producer of the film, There Will Be Blood (2007), and a co-producer of the documentary, Food Inc., (2008); GREG ASBED and LUCAS BENITEZ, co-founders of the Coalition of Immokalee Workers (CIW), a grassroots, membership-led organization of migrant agricultural workers based in Florida.


http://www.chezpanissefoundation.org/edible-education-101

Unsavory Culinary Elitism
By FRANK BRUNI
NYT
Published: August 24, 2011

Bruni comments on morals, class, and the food discourse of contemporary culinary spokespeople.

http://www.nytimes.com/2011/08/25/opinion/bruni-unsavory-culinary-elitism.html

CFP: Fixing Foods in Literary Modernity--NeMLA 2012 Location: New York, United States
Call for Papers Date: 2011-12-30

Call for Papers: Fixing Foods in Literary Modernity
Northeast Modern Language Association (NeMLA)
March 15-18, 2012-Rochester, New York

For better and for worse, modernity has surely left its mark on the food we daily eat. Two hundred years ago in 1812, Bryan Donkin purchased from a London broker the patent for canning food items inside tin containers. Within the next decade canned goods were widespread in Britain and France (Robertson 123). One hundred and fifty years ago in the spring of 1862, Louis Pasteur and Claude Bernard's experiments with heating liquids eventually led to pasteurized drinks--first wine and beer and then, later, milk (Greene, Guzel-Seydim, and Seydim 88).

This panel explores how literature has addressed the last two hundred years of rapidly modernizing food--a path involving hybridization, preservation, pasteurization, synthesizing, and genetic manipulation. If Brillat-Savarin's aphorism is still telling today ("Tell me what you eat, and I shall tell you what you are"), what does literature tell us about the modern alimentary subject consuming and or pondering the foods altered by modernity? Always already integrated into our lives on multiple levels, food could not be modernized without other far reaching implications. When discussing food marked by modernity, what larger social or cultural preoccupations does literature engage? How do different authors, historical periods, literary movements, or genres posit the "the mark of modernity" on food? How might literary explorations of modernity and food inform our own contemporary food concerns?

Please send 300-500 word abstracts and a brief bio to Michael D. Becker, mdbecker@my.uri.edu with "Fixing Foods in Literary Modernity" as the subject. Please include your name, affiliation, email address, and A/V requirements ($10 fee with registration).

Deadline: September 30, 2011

The 43rd annual convention will be held March 15-18th in Rochester, New York at the Hyatt Regency Hotel downtown, located minutes away from convenient air, bus, and train transportation options for attendees. St. John Fisher College will serve as the host college, and the diverse array of area institutions are coordinating with conference organizers to sponsor various activities, such as celebrated keynote speakers, local events, and fiction readings.

Interested participants may submit abstracts to more than one NeMLA session; however, panelists can only present one paper (panel or seminar). Convention participants may present a paper at a panel and also present at a creative session or participate in a roundtable. http://www.nemla.org/convention/2012/cfp.html

Cited:
Greene, Annel K., Zeynep B. Guzel-Seydim, and Atif Can Seydim. "The Safety of Ready-to-Eat Diary Products." Ready-to-Eat Foods: Microbial Concerns and Control Measures. Ed. Andy Hwang and Lihan Huang. Boca Raton, FL: Taylor & Francis, 2010. 81-123. Print.

Roberts, Gordon L. Food Packaging: Principles and Practice. Boca Raton, FL: Taylor & Francis, 2006. Print.


Michael D. Becker
University of Rhode Island

Email: mdbecker@my.uri.edu
Visit the website at http://www.nemla.org/convention/2012/

Eating and drinking in Africa before the 20th century: Cuisines, exchanges, social constructions Manger et boire en Afrique avant le XXe siècle. Cuisines, échanges, constructions sociales Location: France
Call for Papers Date: 2011-10-31

Published on line since April 2010 (http://afriques.revues.org), Afriques. Débats, méthodes et terrains d’histoire is the only journal devoted to the history of Africa before the 20th century. For its fifth thematic issue, scheduled for late 2012, Afriques is calling for papers on: “Eating and drinking in Africa before the 20th century: Cuisines, exchanges, social constructions”. Ten years will, in 2012, have passed since the publication of Cuisine et société en Afrique: histoire, saveurs, savoir-faire (M. Chastanet, F.X. Fauvelle-Aymar and D. Juhé-Beaulaton, eds.), still one of the very few books devoted to this topic. It described the history of foods, dishes, drinks and commensality in Africa. The fifth issue of Afriques would like to update this description while focusing on the period before the 20th century, as is the journal’s wont.
The deadline for sending an abstract (approximately 800 words) for a proposed article is 31 October 2011. The full article is to reach us by 31 May 2012. The fifth issue of Afriques is slated for November 2012. Please send the abstract and contribution to Thomas Guindeuil (tomaso.gu@gmail.com).

For more information, see on Afriques journal website (http://afriques.revues.org).


Thomas Guindeuil
CEMAf
9 rue Malher
75004 PARIS
FRANCE
Email: tomaso.gu@gmail.com
Visit the website at http://afriques.revues.org

Eat History: A Symposium on the History of Food and Drink in Australia and Beyond - Dixon Room, State Library of New South Wales Location: Australia
Symposium Date: 2011-09-07

Join us in exploring the role of food and drink in our history. From Australia to Russia, from cupcakes to Johnny cakes, expert speakers will serve up fascinating stories about food and eating in the past.
speakers include
Barbara Santich (University of Adelaide)
Cherry Ripe
Beverley Kingston
David Christian (Macquarie University)
Penny Russell (University of Sydney)
Julie McIntyre(UNSW)
Jacqui Newling (Historic Houses Trust NSW)
Sofia Eriksson(Macquarie University)
Blake Singley (ANU)

9am - 4pm. Free event, however bookings are essential.
Email: historyweek@mq.edu.au by 5 September 2011

Presented by the Department of Modern History, Politics and International Relations, Macquarie University and the State Library of NSW, in association with the History Council of NSW.

Dissecting the Lower Sensorium: Understanding Smell, Taste, and Touch in Renaissance Literature (NEMLA March 15-18, 2012; Rochester, NY) Location: New York, United States
Conference Date: 2011-09-30

Dissecting the Lower Sensorium: Understanding Smell, Taste, and Touch in Renaissance Literature
This NeMLA seminar will examine Renaissance drama and poetry via the history of the lower sensorium—the senses of smell, taste, and touch. Though the lower senses were often relegated to a secondary position in medical and philosophical texts, they defined every moment of a subject’s daily movements through his or her world. From the taste of the bread and beer that comprised most meals to the overwhelming range of smells that filled every crevice of the early modern city, men and women understood and maneuvered their bodies, encounters, desires, and labor through the three senses comprising the lower sensorium.

As occurred in the Renaissance, these grounding faculties are too often overlooked in contemporary scholarship. Yet, one could argue that no reading of Shakespeare’s King Lear can be considered complete without a thorough conversation about the lower sensorium, as smell (Lear’s stench “of mortality” on his hand), taste (Albany attempts to restore order by claiming, “All friends shall taste the wages of their virtue, and all foes the cup of their deserving”), and touch (Gloucester learn to “see [the world] feelingly”). Here—as in any number of texts from the period—understanding the influence and language of taste, smell, and touch refocus the text’s meaning. Participants will explore aspects of knowledge and sensation and consider the various ways they inform Renaissance drama, poetry, and thought. Papers are encouraged to cover a variety of genres from the period, including religious texts, iconography, cookbooks, and courtesy books. Does understanding how Renaissance subjects experienced the lower sensorium push us to read canonical texts differently? Areas of investigation could include the influence of fashionable aesthetic movements; variations in perception; a range of moral, bodily, and geographic cartographies; cultural issues integral to the arts of gesture; the influence of smell and touch on memory and emotion; and the influence of these senses on literature and thought generally.

Participants will pre-circulate works focused on better understanding how various works of poetry, drama, altered mythologies, and medical texts gave meaning to (and often redefined) bodily senses foundational to the subject’s experience of his or her world.

Please send abstracts (250 words), Name, and Affiliation to Colleen Kennedy (kennedy.623@buckeyemail.osu.edu ) and/or Christopher Madson (cjmadson@buffalo.edu ) by September 30. Full length papers (15-20 minutes reading time) will be due before the conference. Please see the NeMLA site for more information on the conference.

http://www.nemla.org/convention/2012/index.html


Colleen Kennedy, The Ohio State University
Christopher Madson, University at Buffalo
Email: kennedy.623@buckeyemail.osu.edu; cjmadson@buffalo.edu

A wrong turn for L.A.'s food truck scene?

The Library, University of California, Davis invites you to join us May 9th, 2011 for

Nuevo Latino Cuisine: Culinary Artistry, Community and Conversation

The convivium includes presentations by three speakers recognized internationally for their contributions to the Latin American culinary world:

Professor Ken Albala, a noted food historian, faculty member at the University of the Pacific and prolific author and editor of publications that include Eating Right in the Renaissance and A Cultural History of Food, will speak on "The Roots of Latin American Food."

Steve Sando, owner of Rancho Gordo: New World Specialty Food, culinary consultant and author of Heirloom Beans, will discuss "Redefining the New American Kitchen: Bringing Latin American Heirloom Ingredients to the Modern Table".

Leopoldo López Gil, a founding member of the Slow Food Movement in Venezuela; President, the Academia Venezolana de Gastronomía; and with his daughter Adriana López Vermut owns the Pica Pica Maize Kitchen restaurants located in Napa and San Francisco. Señor López will talk about the "new modern Latin cuisine" and the ingredients and culinary traditions that encourage chefs and serious home cooks to experiment and create new fusion dishes.




* Location: Putah Creek Lodge, University of California, Davis
* Time: 12 Noon - 5 PM, Monday, May 9th, 2011
* Cost: $50 will cover lunch and presentations
* Book signing
* Nuevo Latino Cuisine: Exhibit, Shields Library Lobby, Spring Quarter, 2011

http://www.lib.ucdavis.edu/ul/about/exhibits/?item=nuevolatinocuisine

* Contact: Myra Appel, mlappel@lib.ucdavis.edu

(Deadline to register: Wednesday, May 4, 2011)

Registration form: http://www.lib.ucdavis.edu/ul/events/nuevo-latino-cuisine/nlc-registration.pdf

Campus map: http://campusmap.ucdavis.edu/?b=122
Parking ($6.00/day):http://campusmap.ucdavis.edu/?l=54

Food Culture

Seeking 3,000-6,000-word academic analyses and informed personal experience narratives exploring how we think and talk about food in contemporary North American popular culture. Special interest in papers that examine:
- eating/not eating in television: on the Food Network, Travel Channel, morning television magazine shows, reality TV weight-loss shows, etc.
- commercials in all media for food and weight-loss programs
- internet food sub-cultures
- personal experience of food practices within a North-American culture of excess, processed food, fast food, and a global food market.

All academic approaches welcome (Communication, Discourse, Rhetoric, etc.) but the editor requests that the text be readable by a well-informed general audience rather than academic experts in the field.

Please send completed piece as MSWord document attached to your email to bridgetcowlishaw@gmail.com by June 6, 2011.


Bridget Cowlishaw, Ph.D.
421 W. Shawnee St.
Tahlequah, OK 74464

The non-profit Asian Culinary Forum presents an educational event discussing Food as Medicine...

From humble garlic and ginger to shimmering reishi mushrooms and knobby bitter melon, many Asian ingredients carry powerful healing properties. Our panelists will address the popularity and benefits of healing ingredients, the intersection of food choices with physical and spiritual practice, and ways a new generation can incorporate traditional healing foods into their cooking.


Food As Medicine: Cuisine, Curatives & Culture


Tuesday, April 19, 2011 | 6:30 – 9:00 pm


San Francisco Ferry Building, 2nd Floor

Highlighting experts from the worlds of academia, clinical practice,
restaurants and food industry, the evening's discussion will examine
both traditional and modern approaches to food as medicine.
Panelists, along with audience members, will speak to the rising
popularity of healing ingredients and their healthful benefits;
age-old remedies and adapted recipes; and important influences
throughout history, culture and politics.

Our esteemed panelists are:
*Nancy Chen* (moderator), Professor of Anthropology, UC Santa Cruz
*John Garrone*, Proprietor, Far West Funghi
*Vinita Jacinto*, Chef-Instructor, California Culinary Academy
*Jane Lin*, Proprietor, Mama Tong Soups
*Michelle Warner*, Clinical Ayurvedic Specialist

6:30 Registration & Tasting Reception
7:00 Panel Discussion
8:30 Q& A

Tickets are $30, and are available online at Asian Culinary Forum .

Thanks!!

Erica

Erica J. Peters
Board Member, Asian Culinary Forum
1933 Fordham Way
Mountain View, CA 94040
Phone: (650) 938-4936
Email: epeters@asianculinaryforum.org

# posted by David Michalski @ 3:09 PM

Charlotte Biltekoff (American Studies, UC Davis)
Eating Right: The Cultural Politics of Dietary Health in the U.S.

Event Date: Thursday, February 3rd, 2011

Time: 4:00 PM – 6:00 PM
Location: 3201 Hart Hall

The Cultural Studies Graduate Group’s Winter 2011 Colloquium Series presents a lecture by Charlotte Biltekoff, Assistant Professor in American Studies and Food Science at UC Davis.

This event is sponsored by UC Davis Cultural Studies Graduate Group

So Much Wasted: Hunger Performance, and the Morbidity of Resistance
by Patrick Anderson

Duke University Press, 2010





http://www.dukeupress.edu/Catalog/ViewProduct.php?productid=18960&viewby=title&sort=

Alimentary Tracts: Appetites, Aversions, and the Postcolonial
by Parama Roy

Duke University Press, 2010




http://www.dukeupress.edu/Catalog/ViewProduct.php?productid=19422

Professor Carolyn de la Peña to speak on "Empty Pleasures"

September 29, 2010:

The University Library is pleased to sponsor an event featuring
Carolyn de la Peña
UC Davis Professor of American Studies
who will speak on the topic of her new book

Empty Pleasures
The Story of Artificial Sweeteners from Saccharin to Splenda

This event is open to the public and will be held in
the Peter J. Shields Library Lobby
UC Davis

Friday, October 15, 2010
6:00 p.m.

Copies of the book will be available for purchase at the event.

Sugar substitutes have been a part of American life since saccharin
was introduced at the 1893 World's Fair. In Empty Pleasures, the
first history of artificial sweeteners in the United States, Carolyn
de la Peña blends popular culture with business and women's history,
examining the invention, production, marketing, regulation, and
consumption of sugar substitutes such as saccharin, Sucaryl,
NutraSweet, and Splenda. She describes how saccharin, an accidental
laboratory by-product, was transformed from a perceived adulterant
into a healthy ingredient. As food producers and pharmaceutical
companies worked together to create diet products, savvy women's
magazine writers and editors promoted artificially sweetened foods
as ideal, modern weight-loss aids, and early diet-plan entrepreneurs
built menus and fortunes around pleasurable dieting made possible by
artificial sweeteners.

NutraSweet, Splenda, and their predecessors have enjoyed enormous
success by promising that Americans, especially women, can "have
their cake and eat it too," but Empty Pleasures argues that these
"sweet cheats" have fostered troubling and unsustainable eating
habits and that the promises of artificial sweeteners are ultimately
too good to be true.

(book blurb from University of North Carolina Press)

Call for Anthology Submissions Tentative title: The Unbearable Fatness of Being: Enlarging Theories of Embodiment Publication Date: 2010-11-01 (in 26 days)
Date Submitted: 2010-07-21
Announcement H-NET ID: 177654

This edited collection seeks to publish recent scholarship that pushes at the boundaries of the existent scholarship on embodiment, from a Fat Studies perspective. As Fat Studies is an emerging field, there are copious amounts of terrain left to map out, and this collection will display the provocatively expansive ways that emergent Fat Studies scholars conceptualize the fat body and the cultural work the fat body does in various times, places, and societies. The purpose of this work includes pushing back at the “obesity epidemic” rhetorics in ways that are at once connected to affiliated work in fields like disability studies, queer studies, gender studies (to name a few), and yet uniquely their own. In conclusion, this edited collection will offer crucial new pathways for the generative field of Fat Studies, as well as offer an exciting look at the developing scholars in this field. Perhaps one might say that Fat Studies seeks to integrate within cultural studies and the academy in general a critical body of work on fatness, layering our current understandings of the material body along with metaphoric and/or immaterial ways that fatness saturates our (post) modern world.




Topics may include but are not limited to:

• representations of fat people in literature, film, music, nonfiction, and the visual arts
• cross-cultural or global constructions of fat bodies
• cultural, historical, or philosophical meanings of fat and fat bodies
• portrayals of fat individuals and groups in news, media, magazines
• fatness as a social, political, personal, and/or performed identity
• phenomenology of fat movement and be-ing in a variety of physical (and physiological) contexts
• fat as queering sex, beauty, gender, and other embodied performances
• negotiating fat within locations, space, and time
• representing weighted embodiments in such creative or abstract forms as, for example, visual art, poetry, personal narratives, and literature
• fat acceptance, activism, and/or pride movements and tactics
• approaches to fat and body image in philosophy, psychology, religion, sociology
• fat children in literature, media, and/or pedagogy
• fat as it intersects with race, ethnicity, class, religion, ability, gender, nationality, and/or sexuality
• functions of fatphobia or fat oppression in economic and political systems



Submissions are due November 1, 2010. We welcome traditional and non-traditional formats, including research articles, photographs, poetry, reports of performance art, and others. Articles and papers should range between 15 and 20 double-spaced pages. Please send submissions, along with a brief biographical sketch, directly to jmccross@gwmail.gwu.edu and/or lesleigh.owen@gmail.com.
Contacts and editors: Julia McCrossin, jmccross@gwmail.gwu.edu;


Lesleigh Owen, Ph.D., lesleigh.owen@gmail.com

Call for Papers: FOOD IN ZONES OF CONFLICT, 32nd ICAF Conference 19-21 August 2011, The Hague, The Netherlands Location: Netherlands
Call for Papers Date: 2010-11-15
Date Submitted: 2010-09-01
Announcement H-NET ID: 178539

Call for Papers

‘FOOD IN ZONES OF CONFLICT’

32nd ICAF Conference, 19-21 August 2011, The Hague (Netherlands)

The International Commission on the Anthropology of Food and Nutrition (ICAF) and the Modern East Asia Research Centre (MEARC) at Leiden University invite proposals for papers exploring the theme of food, diet and food problems in places suffering conflicts in any geographic area of the world, regarding both the present day and the past. Possible topics might include (but should not be limited to) food security in conflict affected areas, food aid and special nutritional needs of people in refugee camps, long-term consequences of warfare on food and diet, food as a weapon of choice in war, as well as geographic, ethnic and religious factors involved in access to food in times of conflict.

We aim for this event to be truly cross-disciplinary and hope that the theme will attract social, cultural, biological and nutritional anthropologists, as well as archaeologists, historians, agriculturalists, sociologists, dieticians, geographers, representatives of aid agencies and others.

The conference will be hosted by Leiden University College The Hague (www.lucthehague.nl), and will be organised jointly by ICAF and MEARC. See the websites of ICAF (www.icafood.eu) and MEARC (www.mearc.eu) for more information about these organisations.


DETAILS
Location: Leiden University College The Hague (Netherlands)


- The conference will open on Friday, August 19 and sessions will continue until noon on Sunday, August 21.

- No registration fee for the conference will be required for paper presenters.

- The conference is open to the public, but please register in advance by sending an e-mail to info@mearc.eu with ‘Registration: Food in Zones of Conflict" in the subject line.

- Organizers will strive to provide meals and accommodation for paper presenters. However, depending on the funding, speakers might be asked for a contribution towards accommodation.

- The language of the conference will be English.


SUBMISSIONS OF PROPOSALS
- Deadline: November 15, 2010

- Submit your abstract of 200-300 words in an email (no attachments) to info@mearc.eu

- Put ‘Abstract: Food in Zones of Conflict’ in the subject line

- Include a brief biographical statement (max. 150 words).


We will notify you by December 15, 2010 if your proposal was accepted


Esther Truijen
Modern East Asia Research Centre
Leiden University
Email: info@mearc.eu

"Race and the Food System” Call for Papers Deadline: 2011-01-10
Date Submitted: 2010-09-07
Announcement H-NET ID: 178717

Race/Ethnicity: Multidisciplinary Global Contexts
Volume 4, Number 4 (Summer 2011)
"Race and the Food System”
Papers must be received by January 10, 2011 to be considered for publication in this issue.
Please send manuscript submissions to the editor: shortlidge.2@osu.edu See Style Guidelines (www.raceethnicity.org/styleguide.html) to prepare your document in accordance with the style guidelines of Race/Ethnicity.
Submission of artwork for the cover that relates to the theme of the issue is welcome. See website at http://www.raceethnicity.org/coverart.html for submission guidelines.

Call for Papers:
The U.S. and international food system,¬ from the ground to the grocer,¬ rests on a racial construct that has historically had, and continues to have, severe adverse impacts on producers, consumer, and workers of color. Structural racism shapes the development of the food system in the new century, not unlike it has in the past, and demands new, creative, and strategic thinking and action in response. Some of the questions we would like to address in this issue include:
• How does race intersect with the production, processing, and provision of food in the domestic and international food system?
• How does structural racism in the food system impact communities, particularly communities of color?
• How does structural racism in the industrial food system rest on and continue to impact low-wage food system workers, most of whom are people of color?
• As the industrial food system continues to transform food production, what can be done to assure structural equality for food producers of color?
• What creative, new responses are needed in the 21st century to organize a racially just food system that equitably serves workers and communities?
Sample topics could include but are not limited to the following:
• Black land control/food production/black farms in the 21st century, the black cooperative movement
• Black-led urban food production movement;
• Latino farm/food production;
• Hmong farmers/food production;
• The worker/race construct of the meatpacking and poultry processing industry;
• An overall racial analysis of the food production, processing, distribution sector which would focus on the industrialization process, race, and low-wage labor;
• A racial analysis of US international food policy: benefits primarily to white farmers, food costs, “foreign aid,” and the impact on farmers in other nations;
• Dumping impacts on farmers of color in other nations, particularly in Africa;
• The racial structure of the restaurant industry;
• The racial structure of poultry production (contractors, catchers, plants);
• The racial structure of field and fruit cropping;
• The emerging racial/immigrant labor structure of the dairy industry;
• The sustainable agriculture movement and worker/racial justice;
• Community-based worker of color organizing in the food sector;
• Union organizing among workers of color in the industry;
• Building a race-based, worker movement in the food sector, the Food Chain Workers Alliance;
• The racial construct of forced migration, climate change impact on food production and distribution
We welcome the viewpoints of activists, advocates, researchers, and other practitioners working in the field

Leslie Shortlidge
The Kirwan institute for the Study of Race and Ethnicity
433 Mendenhall Lab
125 South oval
Columbus Ohio 43210
Email: shortlidge.2@osu.edu
Visit the website at http://www.raceeethnicity.org

How Wine Became Modern
Design + Wine 1976 to Now


SF MOMA
November 20, 2010 - April 17, 2011

"Wine is a potent force in contemporary life, perhaps the only comestible to produce its own visual culture. How Wine Became Modern, the first exhibition of its kind, looks at the world of wine and the role that architecture, design, and media have played in its stunning transformation over the past three decades. Developed in collaboration with the New York architecture studio Diller Scofidio + Renfro, the exhibition features historical artifacts, architectural models, multimedia installations, newly commissioned artworks, and even a "smell wall" to provide a richly textured experience in the galleries. Come discover how important cultural preoccupations of our day, such as the meaning of "place" and "authenticity" in our increasingly global and virtual world, play out at this uniquely fertile intersection of nature and culture. At once a nuanced investigation and a vivid sensory and aesthetic experience, this exhibition presents wine as you've never seen it before."

Food and Drink: their social, political and cultural histories

Location: United Kingdom
Conference Date: 2011-06-16
Date Submitted: 2010-07-05
Announcement ID: 177288

Food and drink – the provision, choice, use, restriction or lack of them – provide a fascinating focus for historical inquiry. This conference will of interest to social, political and cultural historians who wish to discuss attitudes to consumption, patterns of production, or the many other aspects of food and drink as they are important to our histories. With keynote speakers including John Bohstedt and Stephen Yeo, and a postgraduate poster session, we look forward to a stimulating conference here in Preston, Lancashire, from 16th-18th June, 2011. There will be also be several food and drink-related events during the main two days and as evening entertainment.

Emma Kelly
Conference Services
University of Central Lancashire
Preston
PR1 2HE
Phone 0044 (0) 1772 892654
Email: eakelly1@uclan.ac.uk

Visit the website at http://www.uclan.ac.uk/information/services/fm/services/conferences/academic_conferences/food_and_drink/index.php

Call For Papers
2010 National Communication Association Annual Convention, San Francisco, CA

Scholars Seminar: SEM05: Chew on This: Food Studies in Communication
9am-5pm, Saturday, November 13, 2010

Facilitators: Leda Cooks, University of Massachusetts Amherst; Kathleen LeBesco, Marymount Manhattan College; Laura Lindenfeld, University of Maine; Peter Naccarato, Marymount Manhattan College
What and how food communicates and the consequences of our communication about and through food have become paramount to understanding what’s at stake for our material and cultural survival. Food connects scholars interested in issues of climate change and food sustainability with those interested in the ways culture and cultural identity are portrayed in the media, with those examining the histories of cuisine as intercultural contact and others who are looking at the cultural capital of some cuisines and bodies and their placement in the food chain. Our goal in organizing this seminar is to bring together these seemingly scattered interests in the communication of food to better understand the ways they are connected. Culture, history, identity, sustainability, intercultural contact, power: food is the bridge that connects us all. We hope that this seminar will be a first step in establishing a stronger presence at NCA for those interested in food studies across the sub-fields of our discipline. Papers accepted for the seminar will be considered for an edited book on the future of food studies in communication.

Requirements: We invite two modes of participation in this Scholars’ Seminar: Presenter or Roundtable Participant. Scholars, educators, practitioners, and students across the discipline (and related fields) are invited to submit via email one of the following: (1) an abstract (400-500 words) or completed version of a paper the applicant would like to prepare and present for the seminar, indicating preferred session (Food and/as Cultural Capital; Food and/as Cultural Contact; Food and Identity; or Food and the Environment); or (2) a brief (200-300 word) statement of interest in the seminar indicating questions, topics, and themes the applicant would like to discuss as part of a general roundtable in one or more of the seminar sessions. Seminar applicants should include a brief biographical sketch. Seminar applications and supporting materials should be submitted via email in MSWord by 1 August 2010 to: Kathleen LeBesco, klebesco@mmm.edu.

For more information about the 2010 NCA Convention: http://www.natcom.org/index.asp?bid=14381

Performance and food event.

Created and Directed by Granada Artist-in-Residence Anna Fenemore

When we want to indicate that some knowledge is extremely subjective we tend to use gustatory metaphors, saying it is 'a matter of taste.' The word 'taste' also indicates a kind of socially approved value. Part autobiography, part cookery demonstration, The Matter of Taste will attempt to address both the subjective and highly individual experience of 'taste' and the social redefining of what might be considered 'good' and 'bad' taste.

Here is the production's blog: http://the-matter-of-taste-ucd.tumblr.com/


Production Details
A performance and food event.
Directed by Granada Artist-in-Residence Anna Fenemore
This production is co-sponsored by the UC Davis Arboretum.


Wyatt Pavillion Theatre
UC Davis
Weds – Sat, 5/19-22, 8pm
Sun, 5/23, 2pm

General:
$16 advance; $18 door
Students/children/seniors:
$11 advance; $13 door

CSFC is currently planning its 2010-2011 speakers series. UC Davis Graduate Students who have an interest in studying food and culture are invited to contact Rosalinda Salazar rsalazar@ucdavis.edu to participate.

Food: History and Culture in the West
A Symposium

European Union Center of Excellence
University of California, Berkeley

Friday, April 30, 2010
223 Moses Hall

Cosponsors Institute of European Studies and Institute of Slavic, East European, and Eurasian Studies


9-11 am
Food and Identity

Moderator
Stanley Brandes, UC Berkeley

Martin Jones, University of Cambridge
Why do Humans Share Food?

Andrew Warnes, Leeds University
The Sadomasochistic Recipe?: Postwar UK Cookery Culture and the Love of Impossible Food

Aaron Bobrow-Strain, Whitman College
Walter Benjamin and “the Best Thing Since Sliced Bread”

12:30-2:30 pm
Cultural Practices & Food

Moderator
Thomas Laqueur, UC Berkeley

Tatjana Thelen, University of Zurich and Max Planck Institute for Social Anthropology, Germany
Commensality and Identity: Meanings of Food Practices at the Workplace in Eastern Germany

Courtney Fullilove, Wesleyan University
Failures of Tea Culture in the American South

Louis Grivetti, UC Davis
Dark Chocolate: Chocolate-Related Crime in London, England (1693-1834)

3-5:30 pm
The Politics of Food

Moderator
John Efron, UC Berkeley

Ben Wurgaft, UC Berkeley
Against “Corpse Tea”: Nazi Vegetarianism and Nazi Biopolitics

Melanie DuPuis, UC Santa Cruz
American Obesity: S.A.D. or Saved by the Mediterranean Diet?

Warren Belasco, University of Maryland
Saving the World with a Clean Plate

MEALS AND SPIELS: AN EVENING OF DINNER & LECTURES ABOUT NYC'S FOOD
A Fundraiser in Support of the City Reliquary Museum and Civic Organization
Tuesday, April 27
From 7:00p to 10:00p
The Brooklyn Kitchen
100 Frost St.
Williamsburg, Brooklyn

The City Reliquary Museum, one of Gotham's quirkiest and spunkiest homegrown museums, located in Williamsburg, Brooklyn, needs to raise funds to stay afloat. They will be partnering with a host of fine food purveyors and history lecturers to present "Meals and Spiels: An Evening of Dinner & Lectures About NYC's Food." Diners will be served fare from North Brooklyn kitchens, bakeries and breweries. Each course will feature a talk about the menu item being served. I will do a presentation about NYC tap water, with an emphasis on the now-defunct Brooklyn water supply. All proceeds will go towards the City Reliquary's operational funds. Guests will receive a generously stuffed goody bag at the end of the evening. To purchase tickets and see complete details, visit:

http://www.cityreliquary.org/the-first-ever-meals-and-spiels-an-evening-of-dinner-lectures-about-nyc%e2%80%99s-food/

*FOOD, MEMORY AND CULTURAL HERITAGE.*

*François Rabelais University, Tours, France*
*And the European Institute of the History and Cultures of Food, Tours,
France* organise the Eighth European Campus University (CEE) in Tours, France

29 August to 5 September 2010

*FOOD, MEMORY AND CULTURAL HERITAGE.*

Memory, that is to say the way in which an individual or a collectivity construct their past in remembering it, is a crucial factor for researching the history and the culture of food. Surprisingly enough, memory has not systematically been put into proper perspective or, for that matter, been sufficiently explored, even though the interdisciplinary and international studies on this subject ("memory studies") have recently had a particularly active development. In cultural politics, particularly that of the intangible cultural heritage (thanks to UNESCO), rapid and fundamental developments have taken place, among others, in the domain of culinary cultures. The goal of the ECU is to adress these theories, debates and methods and try to extract the kinds of questions and principles that are most pertinent for the work of historians, social scientists and yet other approaches to the subject food. The goal is to stimulate a lively dialogue between the different disciplines that will be represented.

*Marc Jacobs*, Director FARO. Flemish Interface for Cultural Heritage, Brussels, Belgium
*Allen J. Grieco*, Senior Research Associate, Harvard University Center for Italian Renaissance Studies, Villa I Tatti, Florence, Italy
*Peter Scholliers*, Professor of History, Vrije Universiteit Brussel, Brussels, Belgium
*Harry West, *Professor of Anthropology, Chair Food Studies Centre, School of Oriental and African Studies, University of London,**
*Thibaut Boulay, *Maître de conférences, ancient history, University François-Rabelais, Tours, France

If you are interested, please contact Marie-Claude Piochon at:mc.piochon@iehca.eu who will forward a program (latest update) and the registration forms.



*-----------------------------------------------------------------------------------------------------------------**//*
* *
*L'université François-Rabelais de Tours et*
*l'Institut européen d'histoire et des cultures de l'alimentation (IEHCA)*
*organisent le huitième campus européen d'été (CEE) à Tours*
*du 29 août au 5 septembre 2010 :*
* *
*ALIMENTATION, MEMOIRE ET PATRIMOINE CULTUREL*
La mémoire - c'est-à-dire la façon dont un individu et une collectivité construisent un passé en se souvenant - est un sujet crucial pour la recherche en histoire et cultures de l'alimentation. Cependant, la mémoire n'a pas été systématiquement mise en perspective ou suffisamment explorée. Pourtant, les études interdisciplinaires et internationales de cette problématique (« /memory studies/ ») ont récemment connu un développement très important. Dans la politique culturelle, et surtout celle du patrimoine culturel immatériel (grâce à l'UNESCO), on a vu récemment des développements rapides et fondamentaux, entre autres en ce qui concerne les cultures culinaires. L'objectif du CEE est de confronter ces théories, débats et méthodes, et d'en distiller les questionnements et les principes les plus pertinents pour la pratique de la recherche en histoire, en sciences sociales et d'autres approches de l'alimentation. Il s'agit également de stimuler le dialogue entre les différentes disciplines.
*Marc Jacobs*, Directeur de l'Interface flamande pour le patrimoine culturel (FARO, Bruxelles), historien - ethnologue
*Allen J. Grieco*, Chercheur associé, Histoire médiévale, The Harvard University Center for Italian Renaissance Studies, Histoire médiévale, Florence, Italie
*Peter Scholliers, *Professeur d'histoire contemporaine, Vrije Universiteit Brussel, Bruxelles, Belgique
*Harry West*, Professeur d'anthropologie, Professeur d'anthropologie, School of Oriental and African Studies,Université de Londres
*Thibaut BOULAY*, Maître de conférences, histoire ancienne, université François-Rabelais de Tours.

Si vous êtes intéressés, envoyez votre e-mail à Marie-Claude Piochon : mc.piochon@iehca.eu pour recevoir le programme (en cours d'élaboration) et le bulletin d'inscription.

# posted by David Michalski @ 11:44 AM

WANTED: RESEARCHERS FOR LOCAL FOOD MOVEMENT PROJECT: Hiring opportunity for 2-3 researchers with MA or PhD level training or experience in the social sciences. This NSF-funded research project addresses the Alternative Agri-Food Movements in the US. The project is an ethnographic and social network study of food action networks in four locales in North Carolina. The research associates will conduct ethnographic field research and documentary analysis relevant to the research questions of the project. Research Associates will also liaise with community-based researchers employed on the project. The positions being filled will require residing in one of the respective locales for an anticipated period of 11 months, with prior residence for 2 months in Chapel Hill for orientation, and 7 months post-fieldwork residence in Chapel Hill for data analysis and write-up. Our plan is a collaboratively written book and a series of community and policy forums for dissemination of our findings. We expect dissemination to be amplified by the project's close affiliation with the Center for Integrating Research and Action at the University of North Carolina, Chapel Hill. Under appropriate circumstances (e.g., affinity of project), the ethnographic work for this project could overlap with fieldwork required for a research associate's PhD dissertation. Experience in community activism is a plus. The project PIs seek a diverse team. Employment will be for 20 months at $2,000/month plus some funding for health insurance. Research associates are expected to commit to the full 20 month collaborative research and writing effort, with an estimated start date of May 17, 2010, and an end date of January 16, 2012. Interested potential applicants should send a letter indicating their interest, relevant experience and training with a copy of their curriculum vitae, and a list of three references to Don Nonini or Dorothy Holland, Department of Anthropology, CB#3115, University of North Carolina, Chapel Hill, 27599. Send hardcopy, not email. The University of North Carolina is an Equal Opportunity , Affirmative Action employer, and encourages applications from women and minorities. Applications will be accepted on a rolling basis until the positions are filled, with the first review of applications on April 5th.