Distinguished Lecture: Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University

2 July 2012, 5.30 pm - 6.30 pm, SOAS, Brunei Gallery Lecture Theatre, Russell Square, London WC1H 0XG

 

Speaker: Prof. Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University.

 

Registration

This is an open and free event, but registration is necessary. RSVP: admin@lidc.bloomsbury.ac.uk.

 

The lecture is part of the workshop 'The Role of Agricultural and Food Systems Research in Combatting Chronic Disease for Development' organised by the Leverhulme Centre for Integrative Research on Agriculture and Health (LCIRAH) and London International Development Centre (LIDC). It can be attended as part of the workshop or separately. The lecture will be followed by a drinks reception.

 

About the speaker

Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley.

 

She is the author of Food Politics: How the Food Industry Influences Nutrition and Health (2002, paperback 2003) and Safe Food: The Politics of Food Safety (2003, paperback 2004), both from University of California Press. In 2003, Food Politics won awards from the Association for American Publishers (outstanding title in allied health), James Beard Foundation (literary), and World Hunger Year (Harry Chapin media). Safe Food won the Steinhardt School of Education’s Griffiths Research Award in 2004.

 

Her book, What to Eat, published by North Point Press/ Farrar, Straus & Giroux (2006, paperback 2007), was named as one of Amazon.Com’s top ten books of 2006 (Health, Mind, and Body) , and a “Must Read” by Eating Well magazine; it won the Better Life Award (Wellness) from the National Multiple Sclerosis Society, and the James Beard Foundation book award for best food reference in 2007.  Pet Food Politics: The Chihuahua in the Coal Mine was published by University of California Press in 2008 and in paperback in 2010.  Feed Your Pet Right, co-authored with Malden Nesheim also came out in 2010 (Free Press/Simon & Schuster, May 2010).  Her most recent book, published in 2012, is also with Malden Nesheim: Why Calories Count: From Science to Politics, also with University of California Press.

 

She writes a monthly Food Matters column for the San Francisco Chronicle, and blogs daily (almost) atwww.foodpolitics.com and for The Atlantic. She also twitters @marionnestle.

More information: http://www.lidc.org.uk/event_detail.php?event_id=766

 

 

London International Development Centre (LIDC)
36 Gordon Square, London, WC1H 0PD, UK
Tel. 02079588260

 

Website: www.lidc.org.uk 
Twitter: http://twitter.com/LIDC_UK 

Blog: www.lidcblog.wordpress.com 

CFP: Foodscapes of Plenty and Want: Historical Perspectives on Food, Health and the Environment in Canada

Dates/Location:
Late June 2013
University of Guelph

CFP:

In the context of the global crises of widespread hunger and malnutrition in the developing world, near constant warnings of an `obesity epidemic' in the developed world, and a growing awareness of the environmental costs of globalized and high- technology food production, the stark reality of food's place as an essential determinant of the health of individuals and communities alike has never been more clear. Even within Canada, itself, the growing income gap has increasingly meant that hunger and the struggle to put enough food on their tables has become the reality for too many, with nearly 900,000 Canadians depending on food banks each month in 2011. This vast disparity between plenty and want – combined with a growing recognition that our current industrial food system has increased our exposure to many deadly foodborne illnesses, dangerous chemical food additives, and environmental contaminants ranging from pesticides to radioactive materials – it is increasingly apparent that what we eat has, perhaps, a determining effect on our overall health and well being. Also, we still know little about the long-term health effects of genetically modified foods and the other twentieth century agricultural revolutions.

Organizers are seeking to place some of these contemporary food crises within
their broader historical context by holding a workshop on food, health, and the environment at the University of Guelph at the end of June 2013. Papers from this workshop will be published in a special issue of the Canadian Bulletin of Medical History (CBMH). In recent years, Food History has become a growing and important field in Canada and internationally. Yet, while much of the recent Canadian literature has focused on the social and cultural history of food, there has been less emphasis on the historical relationship between food history and the history of health, medicine and the environment.

The goal of this workshop and the special issue of the CBMH is therefore to explore some of the new research being done on topics ranging from – but not limited to – the history of nutrition education and policy; food security and malnutrition; food safety and perceptions of environmental risk; the regulation of food additives and processed foods; the transformation of institutional feeding in asylums, prisons, hospitals, and residential schools; food in relation to treaty and Aboriginal rights; food activism; food and the welfare state; the transmission of foodborne illnesses; the history of obesity; and the transformation of the Canadian diet.

Please send abstracts of no more than 250 words along with a one page cv to Ian Mosby imosby@uoguelph.ca by 30 July 2012.

For Further Information Contact:

Kristin Burnett
Associate Professor
History Department
Lakehead University
Co-Editor-in-Chief Canadian Bulletin of Medical History/Bulletin canadien d'histoire de la médecine
kburnett@lakeheadu.ca

Catherine Carstairs
Associate Professor
Department of History
University of Guelph
ccarstai@uoguelph.ca

Ian Mosby
Postdoctoral Fellow
Department of History
University of Guelph
imosby@uoguelph.ca

Keywords:

Food Security and Malnutrition
Nutritional Deficiency Diseases
Nutrition Policy
Food Safety and Environmental Risk
Food Additives and Processed Foods
Food Banks and Soup Kitchens
Institutional Food (Asylums, Prisons, Hospitals, Residential Schools)
Food and the Cost of Living
Global Hunger and Malnutrition
Producer Marketing Boards
Treaty and Aboriginal rights
Country/Store food
Food activism
The Cooperative Movement
Food charters
Food Mapping

‘Mutter Matter – murmurings from the Drawing Room table’

Mutter Matter is a collaborative installation project by artists Jane Fox  and Irene Mensah.‘Murmurings from the kitchen table’ was first seen in the kitchen at the Regency Town House, Brighton, during the House festival in May 2011. The artists are now making a new work for the Upstairs Drawing Room at  Pitzhanger Manorin Ealing Broadway. In ‘Mutter Matter –murmurings from the Drawing Room table’ the artists weave together elements from their personal memories of their Grandmothers…the exuberant naughtiness of licking plates, a discreet hum or the handling of flour and utensils to create ‘perfection lemon pie’…. alongside their observations from research into the lives of Sir John Soane and his wife Eliza, who owned the property in the first decade of the 19th century. It is not the details of these memories that the work reveals but rather a strange mix of mayhem and contemplation, surface and touch, presence and absence,and the impossibility of perfection that crosses generations of women ‘Mutter Matter –Murmurings from the Drawing Room Table’ can be seen at Pitzhanger Manor  from 15th June to 29th July 2012Free – please call to reserve a place

Tel:             (020) 8567 1227      

Nineteenth Symposium of Australian Gastronomy

Sydney, 5-8 April 2013

‘The Generous Table’

Call for Contributions (deadline: 10 August, 2012)

To invite someone is to take responsibility for their well-being the whole

time they are under our roof – Aphorism XX, Brillat-Savarin

The Nineteenth Symposium explores themes of hospitality, sharing and social inclusion in an era of billionaire power, greed is good, anger and entitlement, privatisation and ‘no’.

What used to be called ‘soup kitchens’ have changed in interesting ways with charity meals providing not just nutrition but also community. The Loaves and Fishes Free Restaurant in the Sydney suburb of Ashfield will thus provide an appropriate venue. Operated by the Uniting Church’s Exodus Foundation, the restaurant serves around 600 meals daily for the homeless and others in need.

The event runs from Friday evening, 5 April, until Monday morning, 8 April 2013. (This is a week later than originally advised.)

The topic is the ‘generous table’, its limits and its negations and in all possible dimensions - from the intimate (a mother forever inviting ‘waifs and strays’) through the literary (‘Please, sir, I want some more’), popular (Scrooge McDuck), consumer (how generous is the ‘Whopper’?) and empirical (a historical study of a city’s socialite banquets) to the political (‘Lucky Country’ becomes ‘Stingy Country’), economic (market rationality and philanthropy), philosophical (Epicurean solidarity based on mutual need) and theoretical (a Muslim theology of meal-based charity).

Separately, and also responding to requests at the eighteenth symposium in Canberra, we invite considerations (papers, meals, panel discussions) of gastronomy itself. How is Brillat-Savarin’s dream doing? Has the symposium done its job?

This symposium will be different, if for no other reason than a limit on numbers. We therefore invite immediate expressions of interest.

In conjunction with this (and in keeping with the original derivation of ‘symposium’ from sym = together), everyone attending will contribute in some way. So, we also call for proposed contributions.

This is not a spectator event, so please think about what you can offer, and discuss proposals with us. You might offer to make the coffee or the official photographic record, or something entirely unexpected. We need papers and also meals that directly address the theme.

Working with the chefs and staff at the Loaves and Fishes Free Restaurant, we employ gastronomic imaginations to provide three breakfasts for around 150 guests and two lunches for 250, plus an anticipated 60 or so symposium participants. We might work with whatever gleaned materials the restaurant happens to have available, or supply our own. A person or a group might devise and supervise a menu that others put into practice, simply volunteer their labour, or take responsibility for everything. More information can be provided about the commercial kitchen and dining room, which is a lovely, old church hall. An option for one lunch might be to accompany an Exodus van to a site adjoining Reverse Garbage, Marrickville.

Proposals are invited for the three evenings, too, when we have the restaurant to ourselves (another Exodus van is off serving in the city), so that the format can be more flexible and we can serve alcohol. While we intend that the symposium stays largely on-site, an evening meal could be elsewhere. Ashfield is richly endowed with Chinese restaurants.

That’s just an outline; we welcome suggestions as to how you might best contribute. To indicate further options, yours could be a significant donation to the Loaves and Fishes Free Restaurant of money or a store-cupboard of preserves. The committee will even accept special pleading, such as having contributed inordinately to previous symposiums.

To enable reasonably orderly planning, we ask for immediate expressions of interest (and please ensure that any other potential participants know what’s going on). Secondly, offer a contribution with the deadline for proposals being Friday 10 August 2012. The committee will require enough detail to make a reasonable assessment.

Correspondence: sydneysymposium2013@gmail.com.

Marion Maddox (convenor)

For the committee (Staci Crutchfield, John Fitzpatrick, Jill Hayes, Jennifer Hillier, Kelie Kenzler, Gae Pincus, Rosemary Stanton, Michael Symons)

Curso “A culinária árabe e seus aromas”

Estão abertas as inscrições para o curso com o chefe Mokrane Kahlal, especialista em culinária árabe. A atividade ocorrerá no dia  23/junho, às 9h, em SP.

As receitas da gastronomia árabe são muito perfumadas por causa do uso de temperos e especiarias como zatar, pimenta síria, páprica, cravo, manjericão, erva-doce, alecrim, louro, canela cominho e outros, e muitos desejam conhecer e aprender a utilizá-los adequadamente.

Os temperos e a história humana caminham juntas, com eles os pratos que integram a vida social de tal maneira que são apropriadas por sociedades como se fossem suas originalmente, como é o caso da culinária árabe entre brasileiros.

Salvaguardar as memórias históricas dos prazeres gustativos das diferentes civilizações é um ato de alta cultura civilizacional e todos devem contribuir para preservá-la para as futuras gerações. No fundo trata-se de conservar a memória do trabalho realizado nos caminhos da evolução do passado projetando a arte de viver no futuro.

São 22 os países árabes e cada um tem características próprias. Conhecer a origem de temperos e pratos é um dos meios que ajudam a identificar os processos de miscigenação dos indivíduos, bem como de preservação da memória de imigrantes.

O programa deste curso inclui um breve panorama da culinária árabe, o uso dos temperos em pratos diferenciados e a preparação, ao vivo, de um cuscuz de legumes com frango que será degustado pelos participantes.

Facilitador: Chefe: Mokrane Kahlal, descedente de argelinos, já atuou na Árgélia, no Marrocos, no Líbano, em Portugal, entre outros.

Coordenação: Maria Nilda

Serviço:

Quando: 23/junho/12 das 9h às 12h

Local: Espaço BibliASPA – Rua Baronesa de Itu, 639 – Sta. Cecília/SP (metro Marechal Deodoro)

Investimento: R$ 60,00

Inscrições: comunicacaobibliaspa@gmail.com

Informações: (11) 3661 0904

3rd BSA Food Study Group Conference: FOOD & SOCIETY 2-3 July 2012 The British Library Conference Centre, London, UK

2-3 July 2012

The British Library Conference Centre, London, UK

Following the success of last year's event, the aim of this 3rd conference is to further examine the role of food in contemporary society. Using a sociological lens, the conference will both examine empirical questions raised by the relation of food to social and intergenerational inequalities and explore theoretical issues of food as an item of consumption, cultural symbol and commodity.


The global economic retrenchment and ever-present environmental concerns, including climate change, have critical implications for food systems and eating practices. How do these intersect with other foci of sociological concern, such as nation, post-colonialism, gender, social order, inequalities, wellbeing and public health? How are individuals, communities and politicians responding to these crises? How are social scientists conceptualising and addressing these issues? What (more) is to be done?

Academics, practitioners, policy makers and other research users are encouraged to come together to explore these themes over 2 days. 

http://www.britsoc.co.uk/media/38981/Food12_Draft_Prog_v2_290312.pdf

Food Stories

Este site é incrível! Mostra de forma interativa as mudanças na cultura culinária na Inglaterra no último século...





http://www.bl.uk/learning/citizenship/foodstories/index.html

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

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.

François Rabelais University, Tours, France

and the European Institute for the History and Cultures of Food, Tours, France (IEHCA)

announce the Tenth summer school in Tours, France

August 26 to September 2, 2012

Temporalities of food

In the 10^th anniversary edition of the IEHCA summer school, we will reflect on the complex and multifarious relationship between food and time. Food and time are each fundamental to the human experience, but the relationship between them remains under-explored. Food routinises and is routinised by human bodies, whether individual or social. Food routines both reflect and transform the rhythms and cycles of other elements in the natural environments in which they are suspended. More intentional, or programmatic, human engagement with food may take the form of future-oriented attempts to change existing routines and practices, but it may also involve efforts to give continuity to, or recreate, particular foods, foodways, and/or food systems associated with the past. Social position or status may profoundly affect the temporal experience of food, determining, for example, one’s ability or inclination to engage with food in the short- or the long-term. Geographical place, or social space, may also shape and be shaped by food temporalities in significant ways—some places/spaces, for example, being more conducive or responsive to the conservation of food heritage and others to cosmopolitan eclecticism. The materiality of food may be essential to its temporality, but the ever-changing technologies of human engagement with food are also crucial to time’s effects on the human experience of food (from maturation to preservation), and food’s effects on the human experience of time (from “take-away” food, to fasting and feasting).

Lectures in this summer school session will address these and other aspects of the diverse temporalities of food in the past, in the present and in imagined futures. 

Thibaut Boulay, Maître de conférences, ancient history, University François-Rabelais, Tours, France

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, SOAS, University of London,

If you are interested, please contact Joëlle Denis at: joelle.denis@iehca.eu  who will forward a program (latest update) and the registration forms.

 All information is now on the site web of the IEHCA at following address:

http://www.iehca.eu/IEHCA_v4/universite.html

54º CONGRESSO INTERNACIONAL DE AMERICANISTAS "CONSTRUINDO DIÁLOGOS NAS AMÉRICAS" VIENA, ÁUSTRIA, 15 – 20 DE JULHO DE 2012

536 - Alimentos y cocinas entre América y Europa. Intercambios, apropiaciones y resistencias en la dinámica global/local

18.07.2012 | 08:00 - 13:30
18.07.2012 | 17:30 - 19:30

Coordinator 1: Medina, F. Xavier (Universitat Oberta de Catalunya (UOC) , Barcelona, Spain / Spanien)
Coordinator 2: Álvarez, Marcelo (INAPL, Buenos Aires, Argentina / Argentinien)

Este Simposio espera continuar el debate abierto durante el Simposio “Los usos contemporáneos del patrimonio cultural. Procesos de apropiación y reapropiación, adaptación y resignificación de recursos alimentarios y sistemas culinarios en América y Europa” (52 ICA, Sevilla, 2006) (que culminara en la publicación: M. Alvarez y F.X. Medina (ed.), “Identidades en el plato. El patrimonio cultural alimentario entre América y Europa” , Colección Observatorio de la Alimentación, Editorial Icaria, Barcelona, 2008) y " Alimentos y cocinas regionales entre América Latina y Europa: Biodiversidad, recursos culturales y productos turísticos" (ICA 54, México DF, 2009) .

En esta oportunidad se intensificará la continuidad del debate entre los investigadores que trabajan la promoción de la localidad, la biodiversidad y los procesos de intercambio, apropiación y reapropiación, adaptación y resignificación de recursos alimentarios y sistemas culinarios en América Latina y Europa con especial referencia a los modos en que las variadas dimensiones sociales y culturales de la alimentación se incorporan actualmente en la trama de las políticas y gestiones relacionadas con el patrimonio cultural y el desarrollo local y regional, siembre dentro de un margo general de globalización alimentaria. Se trata de proponer una reflexión compartida y crítica sobre el incremento de la presencia de los recursos alimentarios y culinarios en tanto que manifestaciones de la biodiversidad americana y expresiones del patrimonio cultural en modelos, programas, proyectos y acciones relacionadas con el desarrollo y sus consecuencias socioculturales, económicas y políticas que suman la movilización de diversas formas de identidades colectivas, la apertura de nuevos sectores de mercado y la reorientación de las políticas clásicas de gestión del patrimonio. Entre otros contextos clave, se espera la aportación de investigaciones que permitan debatir los modos y consecuencias en que las tradiciones culinarias son apropiadas y resignificadas por los actores de la industria turística como un patrimonio a ser incluido en las nuevas propuestas del turismo dirigidas a “promover la experiencia de la diversidad cultural”.

Palabras claves: Alimentación, cocinas, América, Europa, global-local

Titulo	Autores	País	Co-Autores
3165 - Intercambios culinarios en un recetario manuscrito limeño inédito: Cuaderno de recetas para el uso de Josefa Mena (1870)	Zapata, Sergio	Peru / Peru
3410 - Turismo del vino en el sur de Europa y Latinoamérica: ¿Nuevas perspectivas para el desarrollo local?	Medina, F. Xavier	Spain / Spanien
3601 - Alimentación e integración cultural: un análisis comparado de los conceptos de dieta saludable entre la población española y ecuatoriana	Díaz-Méndez, Cecilia	Spain / Spanien	Van den Broek, Hans (Universidad de Oviedo)
3900 - Culinária Brasileira em Portugal: Trocas, Apropriações e Resistências	Drumond Braga, Isabel	Portugal / Portugal
4849 - EL MOVIMENTO ANTROPOFÁGICO BRASILEÑO. TRANSFORMACIÓN DEL CARÁCTER SUBALTERNO A TRAVÉS DE LA INCORPORACIÓN DE BIENES SIMBÓLICOS	Verthein, Ursula	Spain / Spanien
5062 - O PATRIMÔNIO CULTURAL ALIMENTAR DE ORIGEM ALEMÃ NO MUNICÍPIO DE BLUMENAU/SC/BRASIL	Checcucci Gonçalves da Silva, Marilda	Brazil / Brasilien
5377 - Posibilidades y límites del desarrollo en el patrimonio inmaterial. El caso de la cocina peruana	Matta, Raul	Germany / Deutschland
5509 - Reflexiones sobre la alimentación y la globalización	Avila, Ricardo	Mexico / Mexiko	Tena Martín (Universidad de Guadalajara, Zapopan, Jalisco, Mexico / Mexiko)
5669 - Cafés e botequins: a construção da identidade carioca	EL-KAREH, ALMIR	Brazil / Brasilien
6954 - Vendiendo platillos, comprando en abarrotes: un recorrido por los mercados alimentarios de Oaxaca	Gracia-Arnaiz, Mabel	Spain / Spanien

Clic aqui para mais informações 

"Nossa Cozinha, Nosso Alimento"...Nossa Vida!

Nuestra cocina, nuestro alimento:

um curta-metragem do Conservatório da Cultura Gastronômica Mexicana realizado em Malinalco.

Com sabor de casa: comida, identidade e pertencimento entre os brasileiros em Londres

Há tempo que pensava em compartilhar todo o material que coletei durante os últimos quatro anos que passei pesquisando comida brasileira em Londres. Agradeço à Marilda e ao Juliano por darem o primeiro passo. O projeto do blog foi criando corpo em meio a um delicioso chá com um bolo de maçã inesquecível na casa deles.  

 Aproveitarei este post falar um pouquinho de minha pesquisa. 

A tese, recentemente concluída na Royal Holloway, University of London sob a orientação do Professor Phil Crang  investigou como que idéias de brasilidade são construídas através da cultura culinária diaspórica. A tese levou o título  Com sabor de casa: comida, identidade e pertencimento entre os brasileiros em Londres. Em inglês: A taste of Home?: Food, Identity and Belonging among Brazilians in London.

Mais do que meros pontos comerciais estes estabelecimentos  participam ativamente na construção imagens e sentidos de 'brasilidade' para brasileiros e não-brasileiros. Comerciantes brasileiros utilizam a expressão 'economia da saudade' ao referirem-se à sua atividade comercial, mostrando como estão conscientes das ligações complexas entre mobilidade, cultura, economia e emoções...

“I  Identidades diaspóricas e seus processos são forjados através da produção, circulação e consumo de bens e espaços materiais” (Crang,  2010)

A pesquisa realizada contou com visitas, entrevistas e documentação fotográfica de vários estabelecimentos comerciais brasileiros espalhados por Londres. Observei, conversei, comi...

 

Realizei também uma pesquisa etnográfica em dois estabelecimentos comerciais no bairro de Harlesden, um dos mais brasileiros de Londres.

Além de um trabalho etnográfico sobre a comida no âmbito doméstico.

Abstract:

This thesis brings a focus to food and its cultural geographies by examining the ways that diasporic communities forge networks of distribution and the role of homesickness in shaping tastes in consumer societies. It also adds food (as material and immaterial culture) to diasporic geographies by highlighting the importance of food practices for migrant identities and sense of belonging. Through an investigation of food practices among Brazilians in London this research also contributes to an understanding of how this recent, numerous but under researched South American group experience migration in an everyday basis in London. The investigation undertaken includes desk research on food provision systems, semi-structured interviews and documentary field research with Brazilian food providers across London, focus group discussions with Brazilian migrants, periods of observational research in case study shop and restaurant outlets, and ethnographic domestic research with case study Brazilian households in Harlesden, Brent (an area of London with marked Brazilian immigration over the last decade). My analysis considers ‘Brazilianess’ as a category and cultural-culinary form being made and contested in London. An overview of the dynamics of Brazilian food provision in London shows that this making and contesting operates through both the material culture of food provision and the social lives of public spaces such as restaurants, cafes and grocery shops. Brazilian food consumption thus operates in a number of different registers linked to practicality, emotion and ethnic identification. A closer look at public Brazilian food consumption spaces reveals how such places create collective migrant spaces of belonging by translocalizing Brazilian life. In the domestic settings, food narratives and observation reveal the materialities and practices of migrant home making in mixed households and the processes through which consumption practices are negotiated and contested by different household members.