Wednesday, December 21, 2005


Association for the Study of Food and Society ASFS CONFERENCE CALL FOR PAPERS

Please join us for the annual meeting and joint conference of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food, and Human Values Society (AFHVS)

This year's theme:

Place, Taste, and Sustenance: The Social Spaces of Food and Agriculture

Wednesday, June 7, 2006 Sunday, June 11, 2006
hosted by Boston University's Programs in Gastronomy
Boston, Massachusetts

Boston University's Programs in Gastronomy (MLA in Gastronomy, Culinary Arts Certificate Program, Elizabeth Bishop Wine Program), with great enthusiasm, looks forward to hosting this year's annual conference.

The location for this year's conference sets itself as an ideal locale for the meeting =96 Boston is a vibrant city that, with a concentration of leading universities and libraries, promotes intellectual pursuits and thoughtful dialogue; a city that boasts a tradition of gustatory pleasures, from the oldest continuously running restaurant (The Oyster House) to the home of Culinary leaders that include Julia Child, Jasper White, Gordon Hamersely and Lydia Shire; it also has a strong history of public markets (Haymarket), community activism centering on food, issues of sustainability of land and sea and farm-to-table initiatives.

Potential tours include:
*A Day at Westport, Massachusetts
We will visit organic farms, farmers markets, learn about the history of local farming. We will also tour Westport Rivers and Winery, to taste their wine, learn about cool climate viticulture and lunch at Long Acre Restaurant, on the grounds of the winery, which specializes in local produce and seafood.

*A morning sail on the Schooner Ernestina. We will sail around Boston Harbor on this former cod fishing boat first launched in 1894. During the trip, learn about the history of cod-fishing and lunch on traditional dishes aboard the ship.

*Artisinal Cheese Tasting
Ihsan Gurdal, cheese maturer and cheese monger, will guide us through the world of artisan cheeses. Drawing from his years of experience ripening and selling farmhouse cheeses, he will discuss traditional methods of cheese making and the craft of affinage. We will taste samples, paired with wines and condiments.

*Walking Tour of the North

We will take a half-day tour of ethnic enclave North End (Italian). The North End is Boston's first neighborhood and home to a number of successive immigrant groups Irish, Portuguese, Jewish and Italian. The historic quarter is home to Paul Revere's house, the first public schoolhouse, the Old North Church ("one if by land, two if by sea") and the victim of the Great Molasses Flood of 1919. Our guides will lead the group to grocery stores, bakeries, and wine stores, followed by lunch prepared at an award-winning restaurant.

*Tour of sustainable urban farming with The Food Project
On this tour, we will visit Boston's urban farming, led by The Food Project, a community organization dedicated to sustainable agriculture and food access. In addition, we will visit ReVision House, a transitional shelter for women and children that promotes healthy eating with hydroponic and aquaponic foods raised on the grounds and offers classes in meal preparation.

Accommodation ranges in price and amenities, from dorm suites (individual rooms en suite) in the new Boston University Student Village to luxury rooms in the Hotel Commonwealth.


The joint annual meeting of the Association for the Study of food and Society (ASFS) and the Agriculture, Food, and Human Values Society (AFSVS) brings together two multidisciplinary professional and scholarly societies for the purpose of broadly discussing contemporary issues relating to food production, distribution, and consumption and the history, philosophy, social institutions and values which underlie them. Papers and panels are sought on any topic related to agriculture, food, and society, including but not limited to the following:

*How place influences food cultivation and consumption
*Sustainability, accessibility, and availability of foods
*The convergence of sense and aesthetics in the construction of taste
*Philosophical and ethical issues in agriculture, food, cooking and eating systems
*Local vs. global food issues and policy
*Food access, food security, food safety, food equity, and food ethics
*Food- and agriculture-related social movements
*The politics of terroir and place-named foods
*The cultural contexts of food, consumption, and body issues
*Historical and cross-national analyses of food-related issues

Procedures for Submitting Abstracts of Contributed Papers and Proposals for Sessions

1. Abstracts of contributed papers and proposed sessions and roundtables are due February 10, 2006. Late papers will be considered only on a space-available basis. Abstracts of contributed papers should be 250 words or fewer. Proposals for sessions and roundtables should also include an abstract (250 words) describing the session's content. (Sessions are composed of three formal paper presentations with moderator-led discussions . Roundtables are informal presentations with more emphasis on discussion.)

2. Please send abstract as an attached WORD file (NO EMBEDDED CODES) to Include your name, full mailing address, email address and affiliation after the paper title and before the text of the abstract. Proposals for sessions, panels, and other events should include the name, affiliation, and address of the organizer and presider, and a tentative roster of participants.
3. If you have questions about the program or submitted a proposal, please contact: Beth Forrest, Programs in Gastronomy, Boston University, 808 Commonwealth Ave. Boston, MA 02215. Phone: 617.353.9853 Fax: 617.353.4130 Email:

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