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.