Apologies for cross-posting
Call for papers
P103 From natureto culture? Lévi-Strauss' legacy and the study of contemporary foodways http://nomadit.co.uk/easa/easa2016/panels.php5?PanelID=4142
14th EASA BiennialConference: Anthropological legacies and human futures
20-23 July 2016,University of Milano-Bicocca, Milan, Italy
Convenors
Katharina Graf (SOAS,University of London) [log in to unmask]
Elsa Mescoli (Université de Liège) [log in to unmask]
Short abstract
In The Raw and theCooked, Claude Lévi-Strauss argued that the preparation of food is a form oflanguage that reveals a society's structure. Cooking transforms food fromnature into culture. The aim of this panel is to explore Levi-Strauss' legacyand evaluate its usefulness in today's context.
Long abstract
In the first volumeof his Mythologiques, entitled The Raw and the Cooked, Claude Lévi-Straussargued that the preparation of food is a form of language that reveals asociety's structure. For Lévi-Strauss, the so-called culinary triangle of theraw, the rotten and the cooked represents a semantic field within which thevarious forms of transformation of food from nature into culture play a keyrole.
Since Lévi-Strauss,following extensive changes to food production, preparation and consumption,the notion of cooking has become ever more diversified, and became increasinglycontentious. Yet, the multiple ways of combining and processing ingredientsstill give social and cultural meanings to food and trigger the creation ofsociabilities and belongings through its own destruction (Gell 1986).
This panel aims toexplore Levi-Strauss' legacy and evaluate its usefulness in today's contextfrom different angles, ranging from domestic food preparation to industrialproduction and global circulations of food. To what extent can this conceptstill provide an interpretative framework of topical food issues? Whichcontemporary myths does it shed light on? How could it be deployed to read thehistory of food and link it to contemporary questions?
This panel welcomespapers on the history of food preparation, contemporary food preparation,including debates in professional and multimedia circles, various forms of foodproduction and the possible transformation of food within globalised foodmarkets. Although mobilizing a classic anthropological theory, this panel aimsto be interdisciplinary and to present a diverse range of analyticalperspectives.
Deadline: 15 February2016
To propose apaper, please use the online system by following this link: http://nomadit.co.uk/easa/easa2016/paperproposal.php5?PanelID=4142.
To viewgeneral rules for submitting, click here: http://www.easaonline.org/conferences/easa2016/cfp.shtml.
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