| The ASFS
began to hold annual meetings in 1987. Since 1992, they have been held
together with the Agriculture, Food, and Human Values Society (AFHVS).
In 1996, the International Food Choice Conference joined them for their
meeting in the United States and the Consortium for Sustainable Agriculture
Research and Education co-sponsored the 1997 meeting. These annual meetings
hold workshops, are opportunities to listen to and present papers and
panels, chances to participate in roundtable discussions, and times to
meet formally and informally with colleagues who hold similar or tangential
interests.
Resilient Culinary Cultures:
Disaster, Innovation and Change in Foodscapes
The 21st Joint Annual Meeting of the Association for the Study of Food
and Society (ASFS) and the Agriculture, Food and Human Values Society
(AFHVS)
June 4 - 8, 2008
New Orleans, Louisiana
Hosted by the University of New Orleans, at Omni Royal Orleans Hotel,
in the historic French Quarter, New Orleans, Louisiana
All tours take place on Wednesday, panels and papers
and events run from Thursday through Saturday, and business meetings will
be held on Sunday.
Click here
for additional conference information
(including the program, lodging and registration).
Conference chair and local arrangements coordinator:
David Beriss, Dept. of Anthropology,
University of New Orleans
Program chair: Alice
P. Julier, Women’s Studies Program, University of Pittsburgh
Deadline for submissions: February 4, 2008.
This year’s conference is being held in New Orleans, where one of
the most distinct culinary cultures in the United States is slowly --
but surely -- recovering from one of the worst disasters in American history.
This year’s theme is inspired by that juxtaposition: in a world
in which older agricultural practices and food traditions are simultaneously
vibrant and under attack, what makes a culinary culture resilient? The
floods of 2005 challenged many in New Orleans to think about what was
important in their lives, including their culinary traditions and practices.
The disaster revealed many of the inequities built on race and poverty
that framed in often unacknowledged ways the lives of farmers, fishers,
cooks and chefs -- of nearly everyone -- in the region. Yet food also
stood as a symbol of lost identity, common culture, and distinctiveness
for those who fled the floods. Food, often cooked and distributed by heroic
chefs and restaurateurs in difficult conditions after the floods, was
seen by many as the first sign that New Orleans could in fact recover.
With the recovery now showing progress, it is clear that the local culinary
culture has both survived and been significantly changed. Many culinary
cultures face similar threats -- including disasters, economic and political
globalization, corporate homogenization, massive migrations, and violent
conflicts -- to their ability to survive. How will they adapt? What kinds
of innovations allow us to speak of ongoing or even new culinary cultures?
At the same time, in other parts of the world, governments and other economic
players are revamping and sustaining local culinary traditions and identities
to exploit their political and commercial potential. New Orleans will
provide a fascinating context to think through these questions.
Although ASFS and AFHVS encourage a broad spectrum of topics at our conferences,
this year we are enthusiastically encouraging papers and sessions that
speak directly to the theme, particularly as resilience operates within
historical and contemporary contexts of inequality, consumer cultures,
international trade, and globalization. Panels that focus on race, ethnicity,
gender, and social class are particularly welcome. The conference organizers
also encourage full panel submissions and roundtable sessions on all topics
related to the social, cultural, political, and ethical organization of
food and agriculture.
Paper and panel topics include, but are not limited to:
Sustainability of food and agriculture;
Foodways & cultural contexts of food, food preparation, and eating;
Cultural geography of food, time, and place;
Historical origins & social implications of agriculture, nutrition,
food technologies, and the science of food production;
Culinary history, gastronomy, and culinary cultures;
Local, global, and regional food systems;
Food, communities, change and development;
Pedagogical practices related to food, culture, nutrition, food systems
and agriculture;
Research practices & issues in agriculture, food, and nutrition;
Politics & policies pertaining to agriculture, food, food science,
and nutrition;
Inequality, food access, and food security;
Food safety under global market economies;
Ethics and philosophy related to food, culture, nutrition, food systems,
and agriculture;
Food- & agriculture-related activism & social movements;
Nutrition, nutrition education, & community nutrition;
Food, culture, & the media;
Art and literature related to food, culture, nutrition, food systems,
and agriculture;
Varieties of food knowledge: indigenous, industrial, and hybrid.
Tours, Tastings and Other Local Events to be organized with the enthusiastic
assistance of the Crescent City Farmer’s Market, the New Orleans
Culinary History Group, the New Orleans Slow Food Convivium, the Southern
Foodways Alliance, the White Boot Brigade, the Culinary Arts Program at
Delgado Community College, the Southern Food and Beverage Museum and many
others.
A block of rooms has been reserved at the Omni Royal Orleans Hotel, in
the heart of the French Quarter. Single or double occupancy rooms are
available for the group rate of $119 per night until May 5, 2008. Call
(800) 578-0500 to contact Omni Group reservations, or visit their website
to make your reservation (with the group rate) on-line. The hotel is located
at 621 St. Louis St. and may be reached directly at (504) 529-5333.
Procedures for Submitting Abstracts for Papers, Panels, or Events
Due Date: February 4, 2008
Types of Sessions
Submissions may include proposals for:
individual papers
full panels (between 3-4 papers on a theme)
roundtables (informal presentations or discussions with multiple participants)
events (for example: films, readings)
Format
Abstracts only.
Electronic submission preferred.
All proposals should include, in this order:
type of submission (e.g., paper, panel, or event);
title;
submitter’s name, organizational affiliation, and full mailing
address;
submitter’s e-mail address;
submitter’s telephone number;
names and organizational affiliations of co-authors or co-organizers;
and
abstract of 300 or fewer words that describes the proposed paper, panel,
or event.
Panel proposals should include a panel abstract and individual
abstracts for each of the papers on the panel as well as contact information
(name, affiliation, email) of the presider (moderator) and all panel members.
Individual paper proposals and roundtable proposals should be a single
abstract with names and contact information for all presenters.
Submission
Submit proposals to Dr.
Alice P. Julier.
Abstracts should be sent as Microsoft Word attachment, if possible.
Submissions may also be mailed to:
Alice P. Julier Women's Studies Program
2208 Wesley W. Posvar Hall
Pittsburgh, PA 15260
Acknowlegment and Notification
All proposals sent by e-mail will be acknowledged within
one week of receipt. Notification of status of proposals will be sent
by February 20th. We regret that our peer review process does not enable
us to provide critique, only "accept" or "not accept"
status. We also reserve the right to limit multiple submissions by the
same author.
To encourage participation by undergraduate and graduate students and
to recognize excellence, both ASFS and AFHVS invite submissions to their
student paper competitions.
Information for both competitions appears below. Please note that a paper
may be submitted to only one, not both, of the competitions.
For information about AFHVS and past
meetings and future announcements, visit their website.
For Richard Ryan's account of the 2004 conference
(Agriculture to Culture: The Social Transformation of Food ),
click here.
For Dorothy Blair's
photos of the 2005 conference (Visualizing Food and Farm), click
here.
To read abstracts
of papers presented at the 2006 conference (Place, Taste, and Sustenance:
The Social Spaces of Food and
Agriculture, published in the journal Appetite), click here.
Full texts of many articles are available to Appetite subscribers,
or by purchase.
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