Updated October 15, 2013
CALL FOR PAPERS. International Food Design Conference and Studio: Food Design on the Edge. July 2 – 4, 2014.
The Food Design Institute and School of Design at Otago Polytechnic (Dunedin, New Zealand) invites
researchers, chefs and designers from all disciplines to submit papers and workshop proposals for the
International Food Design Conference and Studio 2014.
The International Food Design Conference and Studio 2014 is a forum where chefs and others involved in the
food industry will work with designers and design researchers to deliver presentations, workshops and food
experiences to an international audience. It is positioned as a junction between the food and design worlds – on the edge of the world.
International Food Design Conference and Studio 2014 aims to explore:
- the interplay between food and design;
- the processes and people that influence food design, and;
- what the future holds for food design.
Conference & Studio structure
Not your ‘typical’ conference, this event aims to engage academics in the ‘food design’ fields as well as industry-leading chefs and designers, food producers and media from New Zealand and across the globe. Its format is also intended to facilitate collaboration between design experts from different fields (communication, product, events, interiors, architecture, fashion) and chefs, artisan food producers and mixologists (cocktail experts) that will lead to high levels of innovation on public display.
- Abstract submission deadline: 13 December 2013
- Notification of acceptance: 30 January 2014
- Full paper submission deadline: 10 March 2013
- Full paper review results: 7 April 2013
- Print-ready paper submission: 5 June 2013
Click here to download a PDF with more information.
CALL FOR PAPERS. Perugia Food Studies Conference. June 5 – 8, 2014, presented by The Umbra Institute. Of Places and Tastes: Terroir, Locality, and the Negotiation of Gastro-cultural Boundaries
The Umbra Institute is pleased to announce the second Perugia Food Studies Conference, to be held June 5-8, 2014, at The Umbra Institute in Perugia, Italy. Keynote speakers include Rachel Black (Boston University), Kolleen Guy (University of Texas at San Antonio), and Amy Trubek (University of Vermont). Additionally, a selected number of papers will be considered for publication. Below (and attached) you will find the Call for Papers both in English and Italian. Please feel free to distribute to any and all colleagues whom you think may be interested.
For proposal guidelines, a provisional schedule, and further details, please visit the conference’s website at www.foodconference.it.
Zachary Nowak (Associate Director for the Food Studies Program – The Umbra Institute)
This conference seeks to explore the multifaceted connections between a place and its food, as it is represented, produced or consumed in relation to the identity of people and the spaces they inhabit. One of the debated outcomes of globalization is the increasing importance of locally recognizable food production, and the promotion of the cultural values connected to it. Particularly in the last decades the European Union has increasingly devoted relevant political and economic efforts in defining an articulated system of certification to promote and protect local products and specialties (pdo, pgi, tsg).
On a less institutional level, independent associations, such as Slow Food and volunteer groups or committees linked to particular places or productions, are striving to define and defend typical and traditional food as key elements in the construction of niche markets and in the representation of cultural specificities. From the original French concept of terroir, through other local designations (i.e. the Italian prodotto tipico, the German regionaltypische Spezialität etc.), the underlying connection between locality and quality of food has triggered debates on economic development, sustainability and redefinition of cultural belongings.
We encourage those interested in participating in the conference to submit an abstract for consideration. Topic areas we invite reflection on include:
- Terroir and locality in food products around the world.
- The concept of “one’s own food” versus that of “others” to reinforce or challenge individual and collective identity.
- Terroir as a way of social distinction à la Bourdieu.
- The formalization of “localness”, how it is negotiated through laws, regulation and procedural guidelines, and the conflicts that arise through this process.
- The role of journalism, mass-media, cinema and literature in the representation of local food practices and regional, national and transnational identities.
- Promotion of local food and culinary practices in the tourism industry.
- The relation between local food and agricultural policies, transnational markets and industrial strategies.
- The link between local food, socio-political and environmental movements.
We welcome papers with anthropological, sociological, literary-historical or economic perspectives, as well as inter-disciplinary approaches that combine two or more of these disciplines. Proposals should be submitted by 17 January 2014. All documents are preferred in English, though Italian will also be accepted. Proposals (no more than 300 words), along with a brief biographical statement (no more than 100 words) should be emailed to: firstname.lastname@example.org.
Panels with up to three speakers can be proposed. For panels, each speaker must in any event send in his or her own proposal, indicating at the end of the proposal the names of the other speakers with whom s/he will make the panel. Panel proposals without all three speakers’ individual proposals will not be accepted.
See the conference website for more details.
Deadline for proposals: 17 January 2013
CALL FOR PAPERS. Place Based Perspectives on Food in Society. This proposed volume (12 chapters) will encourage multidisciplinary examinations of the context of food that primarily focuses on place. We are particularly interested in essays that address solutions to the global food crisis, focusing on how we address the diversity in that crisis across place. Chapters should be a maximum of 8,000 words, (not including tables, charts, pictures, etc). This volume is intended to inform students and scholars from related disciplines, but just as importantly to attract and interest the college-educated lay reader. A detailed call for papers with a comprehensive outline, target dates, proposed topics, and other details can be found here
For more information or questions contact: Kevin M. Fitzpatrick (Co-Ed.) email@example.com.
Deadline for chapter proposals is January 15, 2014
CALL FOR PAPERS. Food and Work. Special issue of Labor: Studies in Working-Class History of the Americas
Susan Levine and Steve Striffler, co-editors
Food studies has become an important field for research as well as for activist-oriented students and faculty. A spate of new literature looks at foodways and identity, agricultural policy and the industrialization of the food system, commodity chains and globalization. What is missing from this new work is a historical look at food and agriculture as sites of work. The classic labor histories of meat-packing, restaurant work, or food boycotts, for example, have yet to be up-dated in response to this new research.
We will be editing a special volume of Labor focusing on the history of food work broadly defined. Possible topics include:
- Cooking as domestic labor (slaves, servants, maids)
- Agricultural labor in the context of globalization
- The impact of fair trade on local agricultural labor
- Food workers as political actors – eg, the anti-GMO movement in Mexico; the role of food workers in the Civil Rights Movement
- Restaurant/food-service worker organizing
- Working class diets – nutrition, malnutrition, and obesity as class issues
- The work and industrialization in food service corporations
- Agricultural policy (eg, the Green Revolution) as labor policy
- Military rations – keeping soldiers healthy
- Food politics – boycotts, food-strikes
- Home Economics – gender and professional work/the de-skilling of cooks
Prospective authors should send abstract (300 words) and short CV to firstname.lastname@example.org and email@example.com by October 1, 2013. The editors will determine whether the proposed work fits thematically in the special issue. Articles will be due June 1, 2014. The special issue will appear as the Spring 2015 volume of Labor.
CONFERENCE ANNOUNCEMENT. Food, Drink and Hospitality: Space, Materiality, Practice. Friday 14th of June 2013. The British Sociological Association’s London Meeting Room. Organised in conjunction with Oxford Gastronomica, Oxford Brookes University, The British Sociological Association’s Food Study Group and the Hospitality & Society Journal. Click here for complete details.
CALL FOR PAPERS. The Graduate Journal of Food Studies is now seeking submissions for its first edition.
In coordination with the Gastronomy program at Boston University, the Graduate Journal of Food Studies is an international student-run and refereed journal dedicated to encouraging and promoting interdisciplinary food scholarship at the graduate level. Published bi-yearly in digital form, the journal is a space for promising scholars to showcase their exceptional academic research. The Graduate Journal of Food Studies hopes to foster dialogue and engender debate among students across the academic community. It features food-centric articles from diverse disciplines including, but not limited to: anthropology, history, sociology, cultural studies, film studies, gender studies, economics, art, politics, pedagogy, nutrition, philosophy, and religion.
You can find more information about the journal here. Not a graduate student? Perhaps you can help spread the word to interested parties. The first edition will be published Fall ’13 and the deadline for consideration of review is August 1, 2013. Any questions can be directed to editor Brad Jones (firstname.lastname@example.org).
CALL FOR PRESENTATIONS. 2nd Global Conference. Making Sense of: Food. Monday 4th November 2013 – Wednesday 6th November 2013. Athens, Greece.
‘You are what you eat’ is a saying that usually signifies the influence of diet on health and well-being. When we turn this adage around – ‘What you eat is what you are’ – we see more clearly the broader implications of our ways with food. Our history and culture as well as our economic and social circumstances determine, and in turn are reflected in, the nature of our food consumption. The same applies to our personal beliefs and predispositions. Eating is an everyday necessity – and yet there is an immense variety in the manner in which we nourish ourselves. Furthermore, mostly due to circumstances beyond our control, not all of us humans have access to adequate nutrition. It follows that eating requires our attention, one way or another, throughout our lives, pleasantly for some, and desperately for others. Indeed, it has been observed that in rich societies people obsess about food because they have too much, and in poor societies they think about it all the time because they have too little.
The vicissitudes of consumption do not constitute the whole story about food. What ends up on the plate has usually arrived there after a long and complex journey which involves not only time and distance – again, variably so – but also a multitude of processes. The extent to which these are understood is by no means equal in all societies and cultures; some people live much closer to their food supply than others, and/or are more personally active in its production and preparation. Food is central to the economy of social systems at all levels; on global scale, food is deeply implicated in the overall economic and political circumstances of the contemporary world.
The inter-disciplinary project seeks to open up a multi-faceted enquiry into the ways in which food and its consumption are enmeshed in all aspects of human existence. Certainly today there is no shortage of commentaries on this subject, both in the public arena and within academia, and there is broad recognition of the place of food in the globalised economy – as well as of its role in discourses about international inequalities, climate change and public health issues. A focus on the perceived problems of the day, however, often results in specific ‘fields’ of study where the high level of activity, productive though it is, may create barriers to an understanding of different perspectives. This project will provide a framework for a broadly based dialogue concerning food and eating. It is our hope that this will put on our table a variety of matters to be considered at a number of levels and from many different points of view.
Presentations, papers, performances, work-in-progress and workshops are invited on any issues related to the following themes:
Food and existential matters:
- Eating and evolution
- Food and group identity: food as manifestation of cultural origins and influences
- Food as transmigration, diaspora and de-colonialism
- Food and ritual
- Eating as a need and as a want: what is appetite?
- Food and philosophy
Representations of food and eating:
- The histories of food; repasts of the past
- Reflections of food and eating in literature
- Food and the performing arts
- Portrayals of consumption in visual culture
- Food and the modern media
- Food as metaphor
Eating and well-being:
- Fearing food – fears and facts
- Beliefs and controversies about food and wellness
- Health, illness and food in medical discourses
- The magic of food – ancient and modern; food as fetish
- The role of ‘expert’ advice in eating practices
- ‘Diets’ – disturbed eating patters or rational action?
Food and society:
- Food at the interface with class and culture
- The politics of food production and consumption
- Food security: issues of quantity and quality
- The industrialisation of food production and its counter-movements
- ‘Foodism’: conspicuous consumption, or identity management?
Working with food:
- Food production and provision; pleasures and problems
- The restaurant: guests’ perspective
- Cooking and serving for customers
- Being a chef: the reality and the mystique
- Behind the counter of the gourmet store
- The daily bread; making and baking
What to Send:
300 word abstracts or presentation proposals should be submitted simultaneously to both Organising Chairs by Friday 14th June 2013 abstracts may be in Word, WordPerfect, or RTF formats with the following information and in this order:
a) author(s), b) affiliation, c) email address, d) title of abstract, e) body of abstract.
E-mails should be entitled: FOOD2 Abstract Submission.
Please use plain text (Times Roman 12) and abstain from using footnotes and any special formatting, characters or emphasis (such as bold, italics or underline). We acknowledge receipt and answer to all paper proposals submitted. If you do not receive a reply from us in a week you should assume we did not receive your proposal; it might be lost in cyberspace! We suggest, then, to look for an alternative electronic route or resend.
The conference is part of the Making Sense of: programme of research projects. It aims to bring together people from different areas and interests to share ideas and explore various discussions which are innovative and exciting.
For further details of the conference, please visit:
Please note: Inter-Disciplinary.Net is a not-for-profit network and we are not in a position to be able to assist with conference travel or subsistence.
CONFERENCE ANNOUNCEMENT. Family Dinner Conference, NYC, April 18, 2013.
Time at the Table, is proud to present the first ever Family Dinner Conference. The Family Dinner Conference is a one day conference held on the campus on New York University at the Kimmel Center. “We wanted to create a venue and opportunity for parents, professionals and family dinner enthusiasts to join together in conversation,” says Billy Mawhiney, Time at the Table founder. “Our hope is simply to gather folks to discuss the positives and struggles of family dinner with the promise of sparks to take back to their communities.”
Time at the Table is a nonprofit focussed on reconnecting families around the dinner table through information and resources. Time at the Table will also be launching their Kitchen Kids Curriculum at the conference, a free resource guide for groups, organizations and schools to begin teaching kitchen programs in their communities. For more information visit www.timeatthetable.org.
The Conference fee is $100 for participants and $250 for family oriented businesses. For more information please visit www.familydinnerconference.com for more details.
Aviva Goldfarb says, “”In my own home and in my work as a family dinner expert, I have seen what a powerful impact the simple act of eating dinner together can have on kids’ emotional and physical health and family relationships. We look forward to giving families all the tools they need to make family dinners less stressful and more healthful, so families can more easily connect with each other around the family dinner table over nourishing dinners.”
“While any day of the week is a great time to cook together, families doing so on Mondays starts the week off on the right foot. Kids will enjoy and look forward to their family dinner if they know it’s a weekly gathering, if they are involved in some aspect of shopping for dinner, helping to cook it and then seeing the eating as a very positive family time.” Pam Koch, EdD, RD, Executive Director for the Center for Food & Environment at Teachers College Columbia University
CALL FOR PAPERS. New Forms of Agriculture, INRA/AgroSup/University of Burgundy campus, November 20-21, 2013. The goal of the conference is to focus on the social and political aspects of alternative agriculture movements, public debates over the pros and cons of differently configured agri-food systems, and other ways in which discussions about farming are politicized and/or depoliticized. Sessions will be held in both French and English. Keynote speakers will include Julie Guthman of the University of California–Santa Cruz, Nancy Peluso of the University of California–Berkeley, and Michelle Wander of the University of Illinois.
Deadline for submissions extended:
Paper proposals of up to 1,000 words (in French or in English) are requested by April 19. Proposals should include a title, a detailed abstract summarizing the paper’s argument, methodology and empirical basis, and a brief bibliography, as well as the name, affiliation and contact details for the author or authors. Submissions and any questions should be addressed to Laura Sayre (postdoctoral researcher, INRA-SAD, UMR Cesaer) at email@example.com.
Committee decisions will be communicated to authors by early June. For accepted proposals, draft texts of 5000-6000 words will be requested by September 30 in order to facilitate the work of panel discussants and to expedite the preparation of an edited volume and/or special journal issue following the conference.