Antropologia Médica e Alimentação

Cosmopolitismo proletário e a cozinha mexicana

Publicación de Norma Paéz:
"¡Hola!, a propósito de gastronomía mexicana, les invito a leer "¡Tacos, joven! Cosmopolitismo proletario y la cocina nacional mexicana", una investigación de Jeffyer Pilcher, académico de la Universidad de Minesota. Ésta fue publicada en el volumen 37 de la revista Dimensión Antropológica, para adquirir un ejemplar puedes acudir a las librerías del INAH, o si lo prefieres, puedes consultar:

http://www.dimensionantropologica.inah.gob.mx/?p=460

vamos a leer, sería un gusto que nos compartieras tus impresiones de la lectura a este artículo. Buen día. Para mayor información me encuentras en la Coordinación Nacional de Antropología que se ubica en la Delegación Magdalena Contreras al 40 40 54 00 ext. 4367, saludos de Norma Páez."

Food, Drink and Hospitality: Space, Materiality, Practice

Friday 14^th June 2013, 10-5pm, British Sociological Association Meeting Room, London

Organised in conjunction with Oxford Gastronomica, Oxford Brookes University, The British Sociological Association’s Food Study Group and the Hospitality & Society Journal.

Key dates:

Deadline for submission of abstracts: Thursday 28^th of February 2013

Deadline for registration of presenters: Friday 26^th of April 2013

Call for Papers

Philosophical enquiry has enriched our understanding of hospitality – providing intellectual legitimacy to its study while broadening interest in the topic (Barnett, 2005; Derrida, 2001; Dikeç et al., 2009). However this has led to abstract re-conceptualisations of hospitality and a tendency to use notions of hospitality to view relations at national, regional and city scales rather than at the level of everyday micro-geographies involving transactions of food and drink. Moreover, this body of work has tended to treat philosophical debates surrounding hospitality and society separately from commercial practices. Meanwhile, academics concerned with commercial hospitality have largely ignored abstract philosophical debates and perspectives. Several studies have attempted to create links between abstract and more mundane, tangible conceptions of hospitality and between its social and commercial manifestations (Bell, 2007; Germann Molz and Gibson, 2007; Lashley et al., 2007; Lugosi, 2009; Lynch et al., 2011) and this event seeks to build on this emerging body of work. We invite colleagues to explore the complex interactions between food, drink and hospitality, and to make explicit connections between the abstract and philosophical dimensions of hospitality and its material, embodied and sensual practices. We are keen to develop cross-disciplinary dialogue and we encourage contributions from colleagues working in sociology, anthropology, geography, history, philosophy, cultural and media studies, gender studies, business and management, design, literary studies, health and nutrition and psychology, as well as related fields.     

We welcome empirical and theoretical works adopting a variety of different theoretical approaches and methods, including, but not limited to: Ethnographic, Symbolic Interactionist, Actor-Network Theory, Discourse Analysis, Visual Methods, Phenomenological, Post-Colonial, Critical Theory and Gender Studies Perspectives. Papers may examine historical and contemporary contexts, and comparative, cross-cultural studies are particularly welcome. We strongly encourage contributions from emerging as well as established scholars, and the presentation of works-in-progress as well as more advanced studies.

The event will take place at the British Sociological Association’s London Meeting Room on Friday 14^th of June 2013, Suite 2, 2 Station Court, Imperial Wharf, Townmead Road, Fulham, SW6 2PY. Please follow this link for directions and travel advice: http://www.britsoc.co.uk/media/25083/BSA_Imperial_Wharf_directions041209.pdf

The cost of the event, which includes lunch and refreshments, is: £45 (Standard) and £35 (Students and BSA members). Participants can register online:http://shop.brookes.ac.uk/browse/extra_info.asp?compid=1&modid=2&prodid=81&deptid=27&catid=34

Please send initial expressions of interest or enquiries to Peter Lugosi (plugosi@brookes.ac.uk). Those wishing to present a paper at the workshop should send an abstract, approximately 500 words in length, to Peter Lugosi by Thursday the 28th of February 2013. Presenters of accepted papers should register by Friday the 26th of April 2013. Colleagues around the world have asked whether they could present via Skype and we will consider holding one or two presentations using this format.

Contributors will be invited to submit full versions of their papers to a future edition of the Hospitality & Society Journal: http://www.intellectbooks.co.uk/journals/view-Journal,id=194/view,page=2/

References

Barnett, C. (2005). Ways of relating: Hospitality and the acknowledgement of otherness. Progress in Human Geography, 29, 5–21.

Bell, D. (2007). The hospitable city: Social relations in commercial settings. Progress in Human Geography, 31, 7-22.

Derrida, J. (2001). On cosmopolitanism and forgiveness. New York: Routledge.

Dikeç, M., Clark, N. and Barnett, C. (2009). (Eds.) Extending hospitality: Giving space, taking time. Edinburgh: Edinburgh University Press.

Germann-Molz, J. and Gibson, S. (2007). (Eds) Mobilizing hospitality: The ethics of social relations in a mobile world. Aldershot: Ashgate.

Lashley, C., Lynch, P. and Morrison, A. (2007). (Eds) Hospitality: A social lens. Oxford: Elsevier.

Lugosi, P. (2009). The production of hospitable space: Commercial propositions and consumer co-creation in a bar operation. Space and Culture, 12, 396-411.

Lynch, P., Germann Molz, J., McIntosh, A., Lugosi, P. and Lashley, C. (2011). Theorising hospitality. Hospitality and Society, 1, 3-24.

Children’s Food Conference

Tuesday 19 March 2013, Grand Connaught Rooms, London
Book your place now at: http://www.childrensfoodtrust.org.uk/advice/conference

Too often children are hungry: missing breakfast and not getting a hot meal outside of school or in the holidays, and so their education and health are suffering.

Through interactive workshops, presentations and an exhibition – we will look at how to help prevent food poverty through work in schools, nurseries and other places serving food to children, and how to engage these young people and make sure their voices are heard.

Confirmed speakers include:
Henry Dimbleby, co-founder LEON restaurant, currently on assignment from the Secretary of State for Education to review all aspects of food in schools
Janey Thornton, Deputy Under Secretary, Food, Nutrition and Consumer Services, United States Department of Agriculture
Dave Payne, father of school dinner blogger Martha Payne
Carmel McConnell, social entrepreneur and founder of Magic Breakfast
Jay Rayner, Observer journalist, food expert for The One Show and Masterchef critic

Costs:
• Early bird rate: £200 before 4 February 2013
• Third sector discount rate: £150
• Full Price: £250
• Webcasts viewing: £100

Places are limited so we invite you to book early and take advantage of our low cost early bird delegate rates.

Who will be there?
The conference is for decision makers and practitioners around children’s food including policy makers, think tanks, health professionals, childcare practitioners and providers, local authorities, directors of children’s services and public health, and health and children’s charities.

More information and how to book:
Visit:  http://www.childrensfoodtrust.org.uk/advice/conference
Or call: 0114 2996901
Email: events@childrensfoodtrust.org.uk

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Emerging Perspectives in Food Studies

Student, Postdoc and Emerging Researchers Pre-Conference
In Association with the Canadian Association for Food Studies
Victoria, British Columbia, University of Victoria
June 1, 2013, 9:00 am to 5:00 pm
Cost: $25 (lunch and snacks included)

The Canadian Association for Food Studies is hosting a full-day pre-conference open to all students, postdocs and emerging researchers (including new faculty, sessionals, and  community-based researchers). The pre-conference will be divided into two streams and participants are encouraged to choose the stream that fits best with their stage of work and their interests (participants must choose only one stream). To participate in this pre-conference you must register on the congress website (registration begins January 2013). If you are interested in participating in Stream 2 you must also submit a proposal by March 31, 2013 (see attached for the Call for Proposals).

Stream 1 – Participants in this stream will engage in a series of participatory, discussion-based workshops facilitated by leading food studies researchers. This session tentatively includes the following consecutive workshops:
● Mutually supportive advisor-student relationships (Stephane McLachlan, University of Manitoba)
● Teaching, learning and doing food studies  (Steffanie Scott, University of Waterloo and Lenore Newman, University of the Fraser Valley)
● Interdisciplinarity and diversity within food related research (Aleck Ostry, University of Victoria)
● The impact of research beyond the academy (Marjorie McDonald, University of Victoria)

*Stream 2 – Participants in this stream will engage in a collaborative writing process to produce an edited collection for publication. Participants in this stream must submit a proposal by March 31, 2013 and are encouraged to explore collaborations in advance. The session will include:
1 Facilitated workshops on collaborative publishing (Hannah Wittman, University of British Columbia) and collaborative research (Patricia Allen, Maylhurst University).
2 Interactive workshops to develop collaborative writing projects.
3 Updates and discussion about the process for developing an edited collection for publication.

*Note: To participate in Stream 2 you should be willing to commit to working with one or two other participants to develop a manuscript over the next year, for publication in an edited collection. Please see the Call for Proposals (attached) as a requirement for this stream.

Registration is limited for both streams.

For questions, please contact cafsadmin@foodstudies.ca.

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Food and Immigrant Life: The Role of Food in Forced Migration, Migrant Labor, and Recreating Home

The conference will examine the complex relationships between food and migration. Food scarcity is not only at the root of much human displacement and migration—the food industry also offers immigrants an entry point into the U.S. economic system and it, simultaneously, confines migrants to low wages and poor, if not unsafe, work conditions. In addition, food allows immigrants to maintain their cultural identity. The conference places issues of immigration and food service work in the context of a broader social justice agenda and explores the cultural role food plays in expressing cultural heritage.
The keynote address will be given by Dolores Huerta, co-founder and first Vice President Emeritus of United Farm Workers of America, on Thursday, April 18 at 6:00pm.
Conference participants include Aurora Almendral, Sean Basinski, Yong Chen,Alexandra Délano, Hasia Diner, Sakiko Fukuda-Parr, James C. Hathaway, Saru Jayaraman, Ellen Ernst Kossek, Marie Myung-Ok Lee, Arup Maharatna, Fabio Parasecoli, Jeffrey Pilcher, Dwaine Plaza, Krishnendu Ray, Monique Truong, Koko Warner, and Tiphanie Yanique. The complete conference program and speakers' bios are available online.
The New School’s Center for Public Scholarship and the Food Studies Program presents this conference in collaboration with the Writing Program, India China Institute, Vera List Center for Art and Politics, Center for New York City Affairs, Global Studies Program, Gender Studies Program, and International Center for Migration, Ethnicity, and Citizenship (ICMEC).
The New School, 80 Fifth Avenue, Room 501, New York, NY 10011

Food and Immigrant Life Conference Program

Thursday, April 18, 2013

2:15-5:00 p.m. Theresa Lang Community and Student Center, Arnhold Hall, 55 West 13th Street, 2nd floor
Session 1: FOOD SCARCITY AND MIGRATION
Throughout history, lack of food has led to population migration. Today migrant workers play a crucial role in food production, often working under extreme conditions and out of the public eye.
A. Food Scarcity and Migration
Arup Maharatna, professor, Gokhale Institute of Politics and Economics (India); author, The Demography of Famines: An Indian Historical Perspective (OUP, 1996)

[ + ]  Summary

B. Climatic Change, Food and Livelihood Insecurity, and Human Mobility: New Findings and Implications for Policy
Koko Warner, head of the Environmental Migration, Social Vulnerability, and Adaptation Section, United Nations University–Institute for Environment and Human Security

[ + ]  Summary

C. International Refugee Law and the Right to Food
James Hathaway, James E. and Sarah A. Degan Professor of Law and director of the Program in Refugee and Asylum Law, University of Michigan Law School
Moderator: Sakiko Fukuda-Parr, professor of international affairs, The New School for Public Engagement
6:00-7:30 p.m. Tishman Auditorium, 66 West 12th Street
Session 2: KEYNOTE ADDRESS ON THE PLIGHT OF MIGRANT FARMWORKERS
In the United States, the restaurant industry and the agricultural industry, including the increasingly numerous farmers' markets, depend on migrant workers. They perform most of the hard physical work, usually out of view of the consumer, while their position in society is marginal at best.
Dolores Huerta, co-founder (with César Chávez) and first vice president emeritus, United Farm Workers of America, AFL-CIO (UFW); president, Dolores Huerta Foundation
Moderator: Saru Jayaraman, director, Food Labor Research Center, UC Berkeley Center for Labor Research and Education; co-founder and co-director, Restaurant Opportunities Centers United (ROC-United); author, Behind the Kitchen Door (Cornell University Press)

Friday, April 19, 2013

10:00 a.m.-12:45 p.m. Tishman Auditorium, 66 West 12th Street
Session 3: FOOD BUSINESS AND THE AMERICAN DREAM: GATEWAY OR OBSTACLE?
Migrants engage in small-scale food production and open small restaurants as a way of achieving economic independence and creating economic opportunities for their children.
A. Migrant Workers in the Kitchen
Saru Jayaraman, director, Food Labor Research Center, University of California, Berkeley, Center for Labor Research and Education; co-founder and co-director, Restaurant Opportunities Centers United (ROC-United); author, Behind the Kitchen Door (Cornell University Press)
B. Migrant Women's Labor
Ellen Ernst Kossek, Basil S. Turner Professor of Management, Krannert School of Management & Research, and director of the Susan Bulkeley Butler Center for Leadership Excellence, Purdue University

[ + ]  Summary

C. The Immigrant Restaurateur and the American City: Taste, Toil, and the Politics of Inhabitance
Krishnendu Ray, associate professor and chair, Department of Nutrition, Food Studies, and Public Health, New York University; author, The Migrant's Table: Meals and Memories in Bengali-American Households (Temple University Press, 2004)
D. New York City Food Cart Vendors
Sean Basinski, lawyer; founder and director, Street Vendor Project, Urban Justice Center
Moderator: Alexandra Délano, assistant professor of global studies and coordinator, International Center for Migration, Ethnicity, and Citizenship (ICMEC), The New School for Social Research; author, Mexico and Its Diaspora (CUP, 2011)
Your Food Is on Its Way
12:45-2:45 p.m. (Vera List Courtyard, adjacent to the John Tishman auditorium lobby) The Vera List Center for Art and Politics presents a project by artist Annie Shaw on the livelihoods of deliverymen in the food industry. Food delivery is part of the fabric of life in New York City, a service provided by a transient workforce that remains largely invisible to the public it serves. The very statement “your food is on its way” avoids any reference to the person delivering the meals. This project exposes the material reality of four individual deliverymen's physical labor through the tools they use, the routes they take, the money they make, the languages they speak, and the food they consume.
2:45-5:00 p.m. Tishman Auditorium, 66 West 12th Street
Session 4: RE-CREATING HOME IN THE UNITED STATESMany immigrants cope with the dislocation and disorientation they experience by using food to re-create a sense of home and identity. This panel explores how migrant cultures produce and reproduce a familiar sense of place in their domestic environment through cooking and other food-related practices.
A. Food, Identity, and Cultural Reproduction
Fabio Parasecoli, associate professor and coordinator of Food Studies, The New School for Public Engagement; author of The History of Food in Italy: Place, Power, Identity (forthcoming)
B. "Old Stock" Tamales and Migrant Tacos: Preserving Traditions in the Nineteenth-Century Southwest and Recreating Home in Present-Day “Manhatitlán”
Jeffrey Pilcher, professor of history, University of Minnesota; author, Planet Taco: A Global History of Mexican Food (OUP, 2012)

[ + ]  Summary

C. "Roti and Doubles" as Comfort Foods for the Trinidadian Diaspora in Canada and the United States
Dwaine Plaza, professor of sociology, Oregon State University

[ + ]  Summary

D. Re-creating the Chinese Home
Yong Chen, associate professor of history and Asian American studies, University of California, Irvine; author, Chinese San Francisco 1850-1943: A Transpacific Community (Stanford, 2000)
Moderator: Hasia Diner, professor of Hebrew and Judaic studies and history, Paul S. and Sylvia Steinberg Professor of American Jewish History, and director of the Goldstein-Goren Center for American Jewish History, New York University
6:00-7:30 p.m.  Tishman Auditorium, 66 West 12th Street
Session 5: WRITERS ON FOOD AND MIGRATIONA panel of notable writers read fiction and nonfiction in which food is used to explore community building, alienation, and assimilation among immigrants to the United States and other countries. The panel is presented by the School of Writing at The New School for Public Engagement.
Panelists:
Aurora Almendral, freelance writer, documentary film director, and journalist for Feet in 2 Worlds
Monique Truong, author of Bitter in the Mouth (Random House, 2010) and The Book of Salt (Houghton Mifflin, 2003)
Marie Myung-Ok Lee, author of Somebody's Daughter (Beacon Press, 2006)
Tiphanie Yanique, assistant professor, School of Writing; author of How to Escape from a Leper Colony (Graywolf Press, 2010)
Moderator: Luis Jaramillo, associate chair, Writing Program, The New School; co-editor of the journal The Inquisitive Eater: New School Food

Microbial ecology, fermentation, and flavour

25 March 2013, 6:30 PM Beveridge Hall, Senate House, University of London

Tickets £15

Tickets available from http://www.londongastronomyseminars.com/upcoming.htm

Pathogenic microbes get all the attention. It is only now, with the advent and popularisation of sophisticated molecular methods, that benevolent microorganisms are beginning to get some of the attention they so richly deserve. From the advances of the human microbiome project (http://www.hmpdacc.org/ ) through to the resurgence of interest in naturally fermented pickles, bacteria, yeasts, and moulds lie at the cutting edge—and direct intersection—of gastronomy and science.

For this reason, we are delighted that our London Gastronomy Seminars 2013 keynote address gathers together some of the leading exponents of the fields of microbiology and culinary invention.

Drs Rachel Dutton and Ben Wolfe of Harvard University have come to prominence for their unique and original combination of research into the dynamics of microbial communities with diverse culinary applications, working with institutions including David Chang’s Momofuku, Noma, and our own Neal’s Yard Dairy.

As Harold McGee told the New York Times, “There really is no one else doing what [Rachel] is doing. Academic microbiologists have not taken an interest in small-scale fermentation, focusing on food safety rather than food quality. There is really only one person at the moment.” In keeping with our seminars’ tradition of tasting the technical, Rachel and Ben will be joined by Dan Felder, head of Research & Development for Momofuku in Manhattan’s East Village, who will speak about the novel fermentations crafted in the restaurant kitchen and about the dynamics of collaboration between chefs and academic researchers.

London Experimental Oenology Seminar

The 6th London Experimental Oenology Seminar will examine principles of food and wine pairings through the lense of South American wines and cuisine. Why do certain flavours form perfect harmony? What is the role of familiarity in these pairings and do the principles shaped by old world traditions apply to new world wines and recipes? 
 
The seminar will take place on Thursday Feb 7th at 6.30 pm, Senate House London (room number will be indicated in the lobby)  
 
The tasting of Brazilian, Chilean and Argentinian wines will be led by Barry Smith, editor of Question of Taste and founding director of teh Centre for the Study of the Senses, and accompanied  by talk and creations by young Franco-Colombian chef, Charles Michel, a visitor and collaborator at the Crossmodal Laboratory in Oxford directed by Charles Spence.    
 
Charles Michel graduated from Institut Paul Bocuse in 2006 (Culinary Arts and Restaurant Management degree). Subsequently worked at Restaurant Tetedoie (* Michelin star) in Lyon, France, and then for 2 years at Dal Pescatore (*** Michelin stars) in Canneto sull’Oglio (MN), Italy. 
Since then, Charles has been working in Colombia,  researching culinary traditions while travelling through the countryside, as well as managing his own consulting and “Chef à Domicile” brand: “Charles Cocina”. For 5 years, he has been teaching amateurs and young professionals how to cook . Recently Charles has been developing a series of immersive multisensory food/drink experiences to complement Brand marketing strategies.
 
Charles is passionate about innovative cuisine inspired in Traditions and Art, using neuroscience research applied to culinary design, understanding the senses and emotions. He also has a particular interest in utilizing the latest in culinary techniques to make people think differently about the many amazing ingredients that come from his native Colombia. Currently, Charles is visiting the Crossmodal Research Laboratory in Oxford and conducting culinary research with Professor Charles Spence.

Please email back at london.experimental.oenology@gmail.com to register (20 pounds participation).

Fashion in Food

reposted from: http://www2.lse.ac.uk/publicEvents/events/2013/03/LitFest20130302t1500vSZT.aspx

ClientEarth LSE Literary Festival event

Date: Saturday 2 March 2013
Time: 3-4.30pm
Venue: Sheikh Zayed Theatre, New Academic Building
Speakers: Claude Fischler, Matthew Fort, Geetie Singh, Carl Warner
Chair: James Thornton

Food is something of an obsession in contemporary culture, with 'celebrity' chefs topping the bestseller lists and pop-up restaurants and foodie blogs the height of cool. But are we thinking about food in the right way? Food shortages are predicted to be the next major world crisis, and obesity and eating disorders increasingly test our health services. Do campaigns to encourage sustainable healthy eating make any difference? This panel will explore international attitudes to food.

Claude Fischler is director of Research at CNRS, the national research agency of France, and heads the Interdisciplinary Institute for Contemporary Anthropology, a research and graduate studies unit of Ecole des Hautes Etudes en Sciences Sociales in Paris.  His main area of research is a comparative, social science perspective on food and nutrition, their role and determinants in societies and cultures.  His work covers the structure and function of cuisines, taste and preferences, body image and their evolution and change over time and space.  He has published numerous articles on these issues, as well as books including L'Homnivore, Du Vin and Manger, to be published in February 2013.

Matthew Fort was Food and Drink editor of the Guardian from 1989- 2006. He has written for a wide variety of British, American and French publications. In 1992 he won the title of Glenfiddich Food Writer of the Year and, in 1993, Glenfiddich Restaurant Writer of the Year, as well as The Restaurateurs’ Association Food Writer of the Year. He was Glenfiddich Cookery Writer of the Year in 2005. He has written three books on food, the third of which, Eating Up Italy, was the Guild of Food Writers Book of the Year in 2005, and his fifth, Sweet Honey, Bitter Lemons, a food portrait of Sicily, won the Premio Sicilia Madre Mediterranea in 2009. Recent television series include Greatest Dishes in the World (Sky; 2005); The Forager’s Field Guide (ITV; 2005). He co-presented Market Kitchen (UKTVFood) with Tom Parker Bowles until 2010. Currently he’s a judge on The Great British Menu (BBC2; 2006, 2008, 2009, 2010, 2011,2012, 2013).

Geetie Singh MBE is managing director and founder Duke of Cambridge organic pub. Geetie set up the Duke of Cambridge in 1998 to be the UK’s first organic gastropub, and it has been an outstanding success, regarded as one of the top places to eat out in London. It is the first and only gastropub in the country to be accredited by the Soil Association. Geetie and the pub have received many prestigious awards, including Asian Woman of Achievement, Business Woman of the Year, Time Out, Evening Standard and Observer.

Carl Warner is a professional still life photographer with a studio in London, and has worked in the advertising industry for more than 20 years.  Over the past ten years he has been developing a body of work making landscapes out of food. This work has been featured in magazines and newspapers all over the world, as well as advertising campaigns and commissions from some of the biggest brand names in the food industry. His book Carl Warner's Food Landscapes is published by Abrams Image. 

James Thornton is an environmental lawyer, social entrepreneur, and the founding CEO of ClientEarth. James founded ClientEarth - Europe’s first public interest environmental law organisation - in 2007. Now operating globally, it uses advocacy, litigation and research to address the greatest challenges of our time - including biodiversity loss, climate change, and toxic chemicals. The New Statesman has named him as one of 10 people who could change the world.

This event forms part of LSE's 5th Space for Thought Literary Festival, taking place from Tuesday 26 February - Saturday 2 March 2013, with the theme 'Branching Out'.

Suggested hashtag for this event for Twitter users: #LSElitfest

Ticket Information

All events in the Literary Festival are free and open to all, but an e-ticket is required.  Tickets can be booked via LSE E-Shop, (via Product Catalogue- Conference and Events- LSE Space for Thought Literary Festival 2013).  You can book up to 2 tickets per person per event.  You will need to register with LSE E Shop before booking, but this should only take a few moments.  If you have booked tickets for previous Festivals, you should already be registered.

For any queries email events@lse.ac.uk

From time to time there are changes to event details so we strongly recommend that if you plan to attend this event you check back on this listing on the day of the event.

Podcasts

We aim to make all LSE events available as a podcast subject to receiving permission from the speaker/s to do this, and subject to no technical problems with the recording of the event. Podcasts are normally available 1-2 working days after the event. Podcasts and videos of past events can be found online

CPD

This event has been certified for CPD purposes by the Continuing Professional Development Certification Service. It is the responsibility of delegates to register their details with a LSE event steward at the event in order to obtain a CPD certificate of attendance. If a delegate fails to register their details at the event, it will not prove possible to issue a certificate. Certificates of attendance will be emailed  out within 10 working days of the event.

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Accessibility

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First International Conference on Global Food Security

29 September - 2 October 2013, Noordwijkerhout, The Netherlands

The First International Conference on Global Food Security aims to deliver state-of-the-art analysis, inspiring visions and innovative research methods arising from interdisciplinary research. Join us in this exciting opportunity to ensure that the best science is garnered to support the emergence of the Sustainable Development Goals.

Achieving global food security whilst reconciling demands on the environment is the greatest challenge faced by mankind. By 2050 we will need to feed 9 billion people. The urgency of the issue has led to huge scientific strides forwards; making it difficult to keep up with the rapidly expanding volume of scientific research.

We aim to better understand economic, social, biophysical, technological and institutional drivers of current and future global food security.

Topics List

• Global and local analyses of food security
• Enabling trade and market policies for local and global food security
• Sustainable intensification of food production systems
• Novel ways of feeding 9 billion
• Learning from the past to understand the future
• Land sparing, land sharing and trade-offs
• Agricultural production as feedstock for renewables
• Lost harvest and wasted food
• Nutritional security
• Labelling, certifying and striving for quality and sustainability of food production

For more information, see: http://www.globalfoodsecurityconference.com

Third International Conference on Food Studies: An Interdisciplinary Conference

University of Texas
Austin, Texas USA
15-16 October 2013

Conference Focus

The International Conference on Food Studies travels to Austin, Texas in 2013, where local and sustainable food production is a cornerstone of the Austinite culture.   A city rich with a dedicated community of locavores, some of the country’s longest running farmers markets, and numerous slow foods advocate groups, Austin is an ideal location for the discussion of all the dimensions of food studies including agricultural, environmental, nutritional, health, social, economic and cultural perspectives on food.

The Conference will address a range of critically important issues and themes relating to the Food Studies community. Plenary speakers include some of the leading thinkers in these areas, as well as numerous paper, colloquium and workshop presentations.

We are inviting proposals for paper presentations, workshops/interactive sessions, posters/exhibits, or colloquia (See Proposal Types).   Proposal ideas that extend beyond these thematic areas will also be considered.  For more information about the ideas and themes underlying this community, see Our Focus.

Virtual participation is available for those who are unable to attend the conference in person. Proposals for virtual presentations may be submitted at any time, up to the start of the conference.  All conference registrants (in-person and virtual) may also submit their written papers for publication in the refereed Food Studies: An Interdisciplinary Journal.

Submit a Conference Proposal

To learn more aobut preparing and submitting your conference proposal, including guidelines, deadines, and "how-to" information, go to Submitting Your Work: Conference Presentations.

Conference Details

To learn more about the conference, including speakers, session formats, venue, registration, and the like, stay in The Conference section of the website and use the navigation bar on the left to access desired information.

For more information, and live links, see: http://food-studies.com/the-conference/call-for-papers

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