A panel synopsis on the intersection of food studies & media studies that explores key texts, concepts, challenges & a future research agenda.
A 2019 ASFS conference debrief, plus why the Alaska governor’s 41% cut to the university system matters for all of us.
The SFA Summer Field Trip explored the food culture of Bentonville, Arkansas, a booming and blossoming city shaped by immigrants, corporate interests, and a deep sense of place.
Read on for a debrief of the 2018 meeting of ASFS with AFHVS at UW-Madison.
Consider these writing productivity tips from food historian Ken Albala, author or editor of 25 books to date.
The Capitalism and the Senses workshop considered how the market has historically manipulated sight, sound, touch, taste, and smell.
#OXYFOOD17 was a truly great food studies conference full of groundbreaking scholarship, fellowship, and California sunshine.
Addressing sport, identities, health, media, access, and justice, this conference provided good thinking for my own work on gender, food, and media.
This event delivered a complex, layered, and expansive view of the challenges facing workers throughout the U.S. food system—and what we as academics, citizens, and eaters can do to help and advocate for change in these areas.
This panel addressed the challenges and opportunities for colleges and universities to intervene in food waste, recovery, and insecurity throughout RI.
Food studies presentations, roundtables, workshops, kitchen labs, field trips, tastings, exhibits, posters, dine arounds — the Association for the Study of Food and Society (ASFS) offered all this and more at University of Toronto Scarborough. Drawing more than 550 registrants from around the world, this year’s meeting was especially dynamic, involving ASFS along with Agriculture, Food and Human Values Society and Society for the Anthropology of Food and Nutrition — and for the first time, the Canadian Association for Food Studies. University of Toronto Scarborough — and its students, faculty, community, and scholarship — each embodied the conference theme: “Scarborough Fare: Global Foodways and Local Foods in a Transnational City.” Take for example SALT, a mobile resource developed by the Culinaria Research Centre at UTSC for not only finding tasty eats, but learning more about Scarborough’s immigrant communities. Or check out the digital food studies project, “Mapping Scarborough Chinatown.” And if you’re in Toronto, Culinaria’s teaching kitchen laboratory; the Philippine Food Exhibit sponsored by the Philippine Consulate General of Toronto, Canada; and the Place Settings: Diasporic Food Identities exhibit at the Doris McCarthy Gallery are …
Last week, I presented at a history of nutrition conference that took place on San Servolo, a small island about a ten minute boat ride off of Venice that for more than two hundred years housed an asylum. San Servolo proved a most fitting and inspiring setting for the Dietary Innovation and Disease in the 19th and 20th Centuries conference. We heard the lapping waters of the Venice lagoon, felt its cool breezes, and even saw a cruise ship or two pass by, all while listening to thought-provoking paper presentations at an academic conference. Co-organized by David Gentilcore and Matthew Smith, the well-executed event brought together thirty scholars from across the world, all working to unpack today’s nutrition issues through the study of dietary innovation and health in the past. As for me, I presented some of my new work on Fairlife milk, an “ultra-filtered” lactose-free milk with more protein and calcium and less sugar than “ordinary milk,” that just so happens to be distributed by Coca-Cola. Fairlife is a textbook example of what Gyorgy Scrinis calls “functional nutritionism,” in which the food industry seeks …
Five glorious days musing over fascinating eighteenth and nineteenth-century objects and texts, multiple delectable meals (including one cooked over the hearth at Old Sturbridge Village!), stimulating conversation, and umpteen new friendships and professional food studies connections. All this was the result of my incredible experience at the American Antiquarian Society in the Center for Historic American Visual Culture (CHAViC) seminar, “Culinary Culture: The Politics of American Foodways, 1765-1900,” which was organized and orchestrated by Nan Wolverton, CHAViC Director, and led by Nancy Siegel, Professor of Art History, Towson University. The week’s lectures, material, and discussions were oriented around a case study assignment, in which each student chose one of seven artifacts/objects/ephemera (pictured below) to discuss in greater detail. With such exciting options, we all agonized over which object to choose and spent the week working through questions grounded in the lives of the objects themselves, like: Where did it come from? Who held it, used it, or owned it? Where did it live? Was it meant to be private or public? Why was it made? What is its message? What does it tell …
On March 8, 2013, I had the pleasure of attending the Critical Nutrition Symposium at UC Santa Cruz, organized by Julie Guthman, author of Weighing In. The event was spawned from a roundtable discussion at last year’s Association for the Study of Food and Society conference. The symposium brought together an interdisciplinary group of scholars to critically examine what is missing from conventional nutrition science research and practice, discuss why it matters, and brainstorm how to move forward in an informed and balanced way. What follows are a few of my favorite key ideas from the day’s discussions. Adele Hite, a registered dietitian and public health advocate who is not afraid to ask big and delightfully confrontational questions regarding nutrition science, began the day by dissecting Michael Pollan’s now famous aphorism—Eat food. Not too much. Mostly plants. Step by step, she revealed the decades of revisionist myth and shaky science on which the diet most often considered healthy (one that is plant-based) is built. For example, she argued that the recommendation to eat like our grandparents is …