Monday, January 23, 2006
Food Chains: Provisioning, Technology, and Science
Location: Delaware, United States
Call for Papers Date: 2006-03-31
Date Submitted: 2005-12-05
Announcement ID: 148871
CALL FOR PAPERS
Food Chains: Provisioning, Technology, and Science
For a conference on November 3 and 4, 2006 the Center for the History of Business, Technology and Society invites paper proposals on the provisioning systems that supply our world with food. By provisioning we emphasize the complex institutional arrangements necessary for food to move from farm to the dinner table, along with the dramatic impact of science and technology. We invite proposals for papers that historically situate the connections among the array of institutions involved in food provisioning, including but not limited to farms, food research laboratories, requipment suppliers, food processors, transportation systems, wholesale and retail outlets, government bodies, and non-government organizations and associations. Proposals are also encouraged that examine the relationships between scientific and technological innovations and food provisioning dynamics. Papers may consider any area of the world after 1600.
Proposals should be no more than 500 words and accompanied by a short cv. Deadline for submissions is March 31, 2006. Proposals will be evaluated by the program committee of Warren Belasco, Roger Horowitz, and Philip Scranton. Travel support may be available for those presenting papers at the conference. To submit a proposal or to obtain more information, contact Carol Lockman, Hagley Museum and Library, PO Box 3630, Wilmington DE 19807, 302-658-2400, ext. 243; 302-655-3188 (fax); clockman@Hagley.org.
Center for the History of Business, Technology & Society
Hagley Museum & Library
PO Box 3630
Wilmington DE 19807
Phone: 302-658-2400, ext. 244
Visit the website at http://www.hagley.org
Travel, Travel Writing and Food Colloquium
Trinity College, Oxford, UK
Saturday, 1st April 2006
The fourth colloquium on Travel and Travel Writing will take food as its theme. We invite papers across the fields of the humanities and social sciences which will engage with the following topics:
How do travel writers negotiate food as a crucial and intimate sign of social and cultural difference? How has food been represented historically and in the contemporary world in terms of sensuous pleasure? How has food been understood in terms of 'civilised' and 'savage' societies and the exotic? To what extent does the etiquette of dining act as a prime theme within travel texts? In what ways is writing about food a commentary on class difference and also shaped by class? How do travel writers understand the local's revenge through food (Montezuma's revenge, Delhi belly)? Travel writing and medical discourse about the 'healthy' body The moral consequences of particular diets (vegetarianism, meat-eating) How does the body of the writer enter travel accounts?
Please submit your abstracts (500 words) to Prof John Eade at J.Eade@surrey.ac.uk by 15th February 2006.
For registration enquiries, please contact Mirela Dumic - M.Dumic@surrey.ac.uk
Centre for Research on Nationalism, Ethnicity and Multiculturalism (CRONEM)
School of Arts, Communication and Humanities
08 AP 02
University of Surrey
Guildford, Surrey GU2 7XH
Telephone: +44 (0) 1483 682365
Visit the website at http://www.surrey.ac.uk/Arts/CRONEM
Food and Culture: Intensive Graduate Seminar in New Orleans
NYU: Intersession Class
E33.2191: Food and Culture: Intensive Graduate Seminar in New Orleans
Dates: March 11-18 2006 (Spring Break week)
Instructor: Professor Amy Bentley
New Orleans, with its rich history, unique geographical location, and distinctive culture, is a prime location to study the intersection of food and culture. Through first-hand observation of the city and the region, its history, its people and its food practices, we'll examine how food defines individual and group identities, as well as preserves and transmits culture.
Topics will include the role of race, ethnicity and religion in the development of southern food; restaurants, performance and tourism; contemporary sustainable agricultural movements and farm-to-table initiatives in the Greater New Orleans area. This year a major focus of the course will be the current crises and challenges regarding food, nutrition, clean water, and health as a result of Hurricane Katrina.
Non-NYU students are eligible to apply.
For application information go to:
Then click on "Special Students" for an application form. Click on
"Frequently Asked Questions" for information regarding cost, travel and lodging arrangements, tuition, credits, etc.
For questions regarding course content please contact Amy Bentley (amy.Bentley@nyu.edu).
Application deadline is January 27, 2006
Thursday, January 19, 2006
RMI Event: From Farfel to Falafel
Sunday evening, May 14 - Tuesday, May 16, 2006
'From Farfel to Falafel: Food, Wine and Jewish Culture,' will take place at the University of California, Davis from Sunday evening, May 14 - Tuesday, May 16, 2006. The conference is sponsored by the UC Davis Program in Jewish Studies and the RMI, with additional sponsorship by the Judah Magnes Museum in Berkeley. UC Davis is one of the premier institutions in the world for the scientific study of food and wine. With this conference, we hope to investigate the way food and wine function in a particular culture, that of the Jews, from biblical antiquity to the present day. We are particularly interested in the way food and wine function as bridges between high 'literary' and popular cultures within the Jewish tradition and, in addition, as bridges between Jewish and other cultures.
In addition to the scholarly sessions, we there will be a number of 'hands-on' activities including food sampling and wine tasting, as well as screen a number of relevant films."
Wednesday, January 18, 2006
Critical Studies in Food and Culture Event
Dietary Ideals / Social Ideals: A Cultural Perspective on Food and
Postdoctoral Scholar in Food Science and Technology
and American Studies
University of California, Davis
Friday, February 3rd 12:00
University of Californoia, Davis
"This talk will explore the meaning of dietary health from a cultural and a historical perspective and show why it is important to understand the social role that dietary advice plays. It will consider the relationship between dietary ideals and social ideals in the United States from the late nineteenth century to the present, focusing primarily on the World War II National Nutrition Program, a massive homefront nutrition education program. My central claim will be that the nutrition lessons promoted by wartime dietary reformers aimed not only for individual health but also for social well-being, and that wartime dietary ideals also delineated the boundaries of fitness for citizenship. Towards the end of the talk, we will reflect on how this historical perspective on dietary advice might help us to think about the social role of dietary ideals within the contemporary context of the obesity epidemic."
About the Speaker:
Charlotte Biltekoff is currently working on developing a cross-college program in food studies at the University of California at Davis, where she is a postdoctoral scholar with appointments in Food Science and Technology and American Studies. Her book project, “Hidden Hunger: Food, Health and Citizenship from the Late Nineteenth Century to the Obesity Epidemic” is a cultural history of the relationship between dietary ideals and social ideals in the United States. Charlotte recently completed her graduate work in American Civilization at Brown University. Prior to starting graduate school, she cooked at several restaurants in San Francisco and received her B.A. from the University of California, Berkeley.
Critical Studies in Food and Culture (CSFC) is an interdisciplinary research cluster sponsored by the Davis Humanities Institute representing faculty and graduate students whose research and teaching focus on food and culture, as well as the critical analysis of eating practices and broader cultures of consumption.
This is the first event in our Spring 2006 series. Please come by to hear Charlotte Biltekoff present her work and learn more about participating in this research cluster. All are welcome. Refreshments will be served.
Saturday, January 14, 2006
New Book: Sacred Cow, Mad Cow
Histoire des peurs alimentaires. English
Sacred cow, mad cow : a history of food fears / Madeleine Ferrières ; translated by Jody Gladding.
New York : Columbia University Press, c2006.
xiii, 399 p. ; 25 cm.
( Arts and traditions of the table)
Shields Library In process
from Columbia University Press
Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrières traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.
Flour from human bones and pâté from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferrières considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferrières recounts the development of safety methods that became the Western model for fighting animal diseases.
Ferrières discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferrières tells us how our decisions about what not to eat reflect who we are.
About the Authors
Madeleine Ferrières is professor of social history at the University of Avignon.
Jody Gladding is a published poet and the translator of several works, including French Gastronomy: The History and Geography of a Passion.
From the series Arts and Traditions of the Table: Perspectives on Culinary History
Thursday, January 12, 2006
CFP: food and eating in post-1945 America panel at AHA
Annual Meeting of the American Historical Association, January 4-7, 2007-Atlanta, Georgia
I am looking for co-panelists for the 2007 AHA Meeting in Atlanta, GA. This panel will focus on food and eating in post-1945 America.
Although it has traditionally received scant attention from scholars and especially historians, food studies has emerged in recent decades as an exciting interdisciplinary field that seeks to locate food and eating within the wider context of culture and society. Forays into the history of food and eating in postwar America, as seen in the works of Warren Belasco, Sherrie Inness, and Harvey Levenstein, have made great strides towards explaining food's role in American culture and society, but a wide range of related topics remain unexamined and await further scholarly investigation. My own work looks at the popularization of full-service, sit-down chain restaurants such as T.G.I. Friday's and Chili's from the late 1960s to the early 1980s and considers their relationship to changing family dynamics, conceptions of community and the rise of single-person households. I am particularly interested in papers that not only analyze food and eating from a historical perspective, but that also connect these themes to larger developments in American society, popular culture and mass consumption since 1945. Submitters are encouraged to consult the AHA's Call for Papers and the announcement of the meeting's theme online at http://www.historians.org/Perspectives/issues/2005/0509/0509ann3.cfm .
Anyone interested in participating in this panel should notify Joshua Davis at firstname.lastname@example.org as soon as possible, as well as submit an abstract (350-word maximum) along with a CV no later than February 1, 2006.
Friday, January 06, 2006
Some Food and Culture Books
It has been modified to include UC Davis Library call numbers...
France from the Middle Ages to the present / Stephen
Oxford, UK ; New York, NY, USA : B. Blackwell, 1985.
xii, 380 p.,  p. of plates : ill. ; 24 cm.
Shields Library GT2853.G7 M46 1985 Regular Loan
The anthropology of food and body : gender, meaning,
and power / Carole M. Counihan.
New York : Routledge, 1999.
viii, 256 p. : ill. ; 24 cm.
Shields Library GT2850 .C68 1999 Regular Loan
Belasco, Warren James.
Appetite for change : how the counterculture took on
the food industry, 1966-1988 / Warren J. Belasco.
New York : Pantheon Books, 1989.
311 p. ; 25 cm.
Shields Library HD9055 .B44 1989 Regular Loan
Black hunger : food and the politics of U.S. identity /
New York : Oxford University Press, 1999.
xii, 292 p. : ill. ; 25 cm.
( Race and American culture)
Shields Library E185.86 .W58 1999 Regular Loan
Consuming geographies : we are where we eat / [edited
by] David Bell and Gill Valentine.
London ; New York : Routledge, 1997.
ix, 236 p. : ill., map ; 23 cm.
Shields Library GT2850 .B45 1997 Regular Loan
Consuming passions : food in the age of anxiety /
edited by Sian Griffiths and Jennifer Wallace.
Manchester ; New York : Mandolin ; New York :
Distributed exclusively in the USA by St. Martin's
xi, 208 p. : ill. ; 22 cm.
Shields Library GT2850 .C64 1998 Regular Loan
Consumption in the age of affluence : the world of food
/ Ben Fine, Michael Heasman and Judith Wright.
London ; New York : Routledge, 1996.
x, 305 p. ; 24 cm.
Shields Library HD9000.5 .F52 1996 Regular Loan
Cooking, eating, thinking : transformative philosophies
of food / edited by Deane W. Curtin and Lisa M.
Bloomington : Indiana University Press, c1992.
xvii, 386 p. ; 24 cm.
Shields Library B105.F66 C66 1992 Regular Loan
Eating culture / Ron Scapp and Brian Seitz, editors.
Albany : State University of New York Press, c1998.
viii, 303 p. : ill. ; 24 cm.
Shields Library GT2850 .S27 1998 Regular Loan
Eating culture : the poetics and politics of food /
edited by Tobias Doring, Markus Heide, Susanne
Heidelberg : Winter, 2003.
vi, 284 p. : ill. ; 22 cm.
Shields Library GT2850 .E385 2003 Regular Loan
"Based on conference papers given at the International
Symposium "Eating culture: the politics and poetics of
food today," which took place at the Johann Wolfgang
Goethe-Universitat Frankfurt in spring 2000"--Pref.
Contents: Eating communities : the mixed appeals of
sodality / Sidney W. Mintz -- "Jambalaya, crawfish pie,
file gumbo" : the creolizing cuisines of New Orleans /
Berndt Ostendorf -- Beyond 'authenticity' :
reinterpreting Chinese immigrant food in Belgium /
Ching Lin Pang -- Globalized tongues : the cultural
semantics of food names / Susanne Muhleisen -- Talking
identities : food, Black 'authenticity' and hybridity /
Shirley Tate -- Tasting America : food, race, and anti-American sentiments in nineteenth-century German-American writing / Heike Paul -- Curry at work :nibbling at the jewel in the crown / Mark Stein --
Eating Indian(s) : food, representation, and the Indian
diaspora in the United States / Rudiger Kunow -- "Like
a beacon against the cold" : food and the construction
of ethnic identities in Black British novels / Susanne
Reichl -- Fetching broth from Harfield : sustaining the
body politic in Jane Austen's Emma / Sarah Moss -- Visual victual : iconographies of food and dining in nineteenth-century England / Renate
Brosch -- A room of one's own? Contested culinary and
filmic space in The scent of green papaya, Eat Drink
Man Woman, and Tampopo / Julika Griem --Alimentary
deliquency in the cinema / Kevin Dwyer.
Eating for victory : food rationing and the politics of
domesticity / Amy Bentley.
Urbana : University of Illinois Press, c1998.
xiii, 238 p. : ill. ; 24 cm.
Shields Library D810.W7 B45 1998 Regular Loan
Contents: Rationing is good democracy -- Woman as
wartime homemaker : family, food, and national security
-- Islands of serenity : gender, race, and ordered
meals -- Meat and sugar : consumption, rationing, and
wartime food deprivation -- Victory gardening and
canning : men, women, and home front family food
production -- Freedom from want : abundance and
sacrifice in U.S. postwar famine relief.
Fed up : women and food in America / Catherine Manton.
Westport, Conn. : Bergin & Garvey, 1999.
xiv, 170 p. ; 25 cm.
Shields Library HQ1410 .M355 1999 Regular Loan
Histoire de l'alimentation. English. .
Food : a culinary history from antiquity to the present
/ under the direction of Jean-Louis Flandrin and
Massimo Montanari ; English edition by Albert
Sonnenfeld ; translated by Clarissa Botsford ... [et
New York : Columbia University Press, c1999.
xviii, 592 p.,  p. of plates : ill. ; 27 cm.
( European perspectives)
Shields Library TX353 .H525 1999 Regular Loan
Food and culture : a reader / edited by Carole Counihan
and Penny Van Esterik.
New York : Routledge, 1997.
424 p. ; 27 cm.
Shields Library GT2850 .F6 1997 Regular Loan
Partial contents:The changing significance of food /
Margaret Mead -- Toward a psychosociology of
contemporary food consumption / Roland Barthes -- The
culinary triangle / Claude Levi-Strauss -- Deciphering
a meal / Mary Douglas -- The semiotics of food in the
Bible / Jean Soler -- The abominable pig / Marvin
Harris -- Traditional medical values of food / E.N.
Anderson -- Food as a cultural construction / Anna
Meigs -- The psychoanalyic study of infantile feeding
disturbances / Anna Freud -- Nutritional processes and
personality developent among the gurage of Ethiopia /
Dorothy N. Shack. Hunger, anxiety, and ritual / William
A. Shack -- Fast, feast, and flesh / Caroline Walker
Bynum -- The appetite as voice / Joan Jacobs Brumberg
-- Conflict and deference / Marjorie Devault -- An
anthropological approach to the problem of obesity /
Hortense Powdermaker -- Body image and self-awareness /
Hilde Bruch -- Anorexia nervosa / Susan Bordo -- Que
gordita / Emily Massara -- The sweetness of fat / Elisa
J. Sobo -- Soul, black women, and food / Marvalene H. Hughes -- Bread as world / Carole Counihan -- Japanese mothers and obentos.
On the civilizing of appetite / Stephen Mennell -- Industrial food / Jack Goody -- Time, sugar, and sweetness / Sidney W. Mintz -- The
politics of breastfeeding / Penny Van Esterik --
Hunger, malnutrition, and poverty in the contemporary
United States / Janet M. Fitchen -- Beyond the myths of
hunger / Frances Moore Lappe & Joseph Collins.
Making sense of taste : food & philosophy / Carolyn
Ithaca, N.Y. : Cornell University Press, 1999.
xii, 232 p. : ill. ; 24 cm.
Shields Library B105.F66 K67 1999 Regular Loan
The mouth that begs : hunger, cannibalism, and the
politics of eating in modern China / Gang Yue.
Durham [N.C.] : Duke University Press, 1999.
viii, 447 p. : ill. ; 24 cm.
( Post-contemporary interventions)
Shields Library PL2303 .Y83 1999 Regular Loan
Spivey, Diane M.,1949-
The peppers, cracklings, and knots of wool cookbook :
the global migration of African cuisine / Diane M.
New York : State University of New York Press, 1999.
xi, 422 p. ; 24 cm.
Shields Library TX725.A4 S68 2000 Regular Loan
Smith, Andrew F.,1946-
Popped culture : a social history of popcorn in America
/ Andrew F. Smith.
Columbia, S.C. : University of South Carolina Press,
xxi, 264 p. : ill. ; 24 cm.
Shields Library TX814.5.P66 S62 1999 Regular Loan
Pilcher, Jeffrey M.,1965-
Que vivan los tamales! : food and the making of Mexican
identity / Jeffrey M. Pilcher.
Albuquerque : University of New Mexico Press, c1998.
x, 234 p. : ill. ; 24 cm.
Shields Reserves Reserves TX716.M4 P54 1998 Regular
Recipes for reading : community cookbooks, stories,
histories / edited by Anne L. Bower.
Amherst : University of Massachusetts Press, c1997.
xii, 271 p. : ill. ; 24 cm.
Shields Library TX652 .R377 1997 Regular Loan
Levenstein, Harvey A.,1938-
Revolution at the table : the transformation of the
American diet / Harvey A. Levenstein.
Berkeley : University of California Press, c2003.
xii, 275 p.,  p. of plates : ill. ; 23 cm.
( California studies in food and culture ; 7)
Shields Library GT2853.U5 L48 2003 Regular Loan
Rooted in America : foodlore of popular fruits and
vegetables / edited by David Scofield Wilson and Angus
Knoxville : University of Tennessee Press, c1999.
xiii, 239 p. : ill. ; 24 cm.
Shields Library GR105 .R66 1999 Regular Loan
Wheaton, Barbara Ketcham.
Savoring the past : the French kitchen and table from
1300 to 1789 / Barbara Ketcham Wheaton.
Philadelphia : University of Pennsylvania Press, 1983.
xxi, 341 p. : ill. ; 26 cm.
Shields Library TX719 .W47 1983 Regular Loan
Hogan, David Gerard,1959-
Selling 'em by the sack : White Castle and the creation
of American food / David Gerard Hogan.
New York : New York University Press, c1997.
x, 199 p. : ill. ; 24 cm.
Shields Library TX945.5.W48 H64 1997 Regular Loan
White Castle and the creation of American food
Contents: American food before White Castle -- White
Castle and the beginning of fast food -- Hamburgers
during hard times -- White Castle goes to war -- White
Castle rises again -- White Castle in the age of
Mintz, Sidney Wilfred,1922-
Sweetness and power : the place of sugar in modern
history / Sidney W. Mintz.
New York, N.Y. : Viking, 1985.
xxx, 274 p.,  p. of plates : ill. ; 24 cm.
Shields Reserves Course Reserves GT2869 .M56 1985 Two
Shields Reserves Reserves GT2869 .M56 1985 Regular Loan
Sociology on the menu : an invitation to the study of
food and society / Alan Beardsworth and Teresa Keil.
London ; New York : Routledge, 1997.
x, 277 p. : ill. ; 25 cm.
Shields Library GT2850 .B43 1997 Regular Loan
The taste of American place : a reader on regional and
ethnic foods / edited by Barbara G. Shortridge and
James R. Shortridge.
Lanham, Md. : Rowman & Littlefield, c1998.
x, 298 p. : ill. ; 24 cm.
Shields Library TX715 .T2127 1998 Regular Loan
Mintz, Sidney Wilfred,1922-
Tasting food, tasting freedom : excursions into eating,
culture, and the past / Sidney W. Mintz.
Boston : Beacon Press, c1996.
xix, 149 p. ; 23 cm.
Shields Library GT2850 .M58 1996 Regular Loan
Through the kitchen window : women explore the intimate
meanings of food and cooking / edited by Arlene Voski
Boston : Beacon Press, c1997.
xv, 315 p. ; 22 cm.
Shields Library TX355.5 .T47 1997 Regular Loan
Gabaccia, Donna R.,1949-
We are what we eat : ethnic food and the making of
Americans / Donna R. Gabaccia.
Cambridge, Mass. : Harvard University Press, 1998.
278 p. : ill. ; 25 cm.
Shields Library GT2853.U5 G33 1998 Regular Loan2
Wednesday, January 04, 2006
CFP: Food and History: Health, Culture, Tourism and Identity
Food and History: Health, Culture, Tourism and Identity
University of Central Lancashire, Preston
29 June - 1 July 2006
Please note, you still have time to submit an abstract for the Food and History, Culture, Tourism and Identity Conference to be held on 29 June - 1 July 2006 at the University of Central Lancashire, Preston
The deadline is
Tuesday 10th January 2006.
'Food and eating practices are at the centre of the new concern in western societies about the body, self-control, health, risk, consumption and identity' (Deborah Lupton). This international, interdisciplinary conference, organised by the Faculty of Health and Department of Humanities at the University of Central Lancashire, seeks to explore these issues in original ways and in historical perspective through plenary and parallel sessions. It brings together methodologies drawn from the humanities and the medical sciences to interpret and challenge current myths about the history, production and consumption of food and to explore the roles of taste,
texture, and technology in constituting identities and marketing experiences in this sphere. Within this framework a strand dealing with the relationships between tourism, food and history will run through the conference, under the auspices of the International Commission for the
History of Travel and Tourism.
We invite papers which address physiological, psychological and political aspects of food, health, history, tourism and identity, as well as examining issues relating to food production, regulation and marketing, and analysing representations of and responses to food, health, history and tourism in cultural practices and media outlets, whether these focus on literature, film, television or the arts. Participants are encouraged to interpret these proposals generously and to adopt interdisciplinary approaches, as befits the traditions of this University of Central Lancashire conference series.
The language of the conference will be English.
Dr Peter Atkins, Department of Geography, Durham University, UK
Professor Bertram Gordon, Department of History, Mills College, California,
Professor Stephen Mennell, School of Sociology, University College, Dublin, Ireland
Abstracts of 2-300 words should be sent as e-mail attachments in the first instance to the conference administrator, Liz Kelly: email@example.com The deadline for submissions is 10 January 2006.
Intending participants should supply, on a separate page, author's name, work address with telephone, fax and e-mail, job title and abstract title.
Papers will be made available in advance here on the conference website and
where appropriate on the International Commission for the History of Travel
and Tourism website at www.ichtt.org
In order to facilitate this process participants are asked to send copies of their paper to the conference organiser at least two weeks in advance of the conference opening.
Who should attend?
Participation and attendance are encouraged from academics and practitioners across a spectrum of disciplines, from the health professions through food, history and tourism studies to literary, cultural and media studies. Papers are welcomed from all strata of the academic profession, including postgraduates and research assistants, and plenary speakers will be of
Please note, all paper presenters will need to register for the conference and pay a discounted presenter's fee for the days they would like to attend.
To register your interest in the conference and receive further information once it becomes available, please contact Liz Kelly, +44 (0)1772 893809, email firstname.lastname@example.org