This email has been sent to members of the BSA Food Study Group/SCOFF. Please help to publicise the work of the study group by forwarding this email to other colleagues or networks who may be interested in research on the sociology of food production and consumption. If you would like us to send information about jobs, conferences, funding, research, papers and reviews of relevant meetings, reports, books/papers to members of the group then please email Julie Parsons [[log in to unmask]]. Links to relevant research can also be added to the study group website (http://www.britsoc.co.uk/specialisms/Food.htm). Please also contact Julie with queries relating to membership. The food study group is a specialist study group of the British Sociological Association (http://www.britsoc.co.uk/).
NON FSG NEWS:
Birkbeck Institute for Social Research, Food Working Group Seminar
Friday 30th November, 11.30am, Paul Hirst Seminar Room, 10 Gower Street, London, WC1E
James Kneale (Department of Geography, UCL)
Just enough or not too much? The problem of moderate drinking in nineteenth- and early twentieth-century Britain.
What exactly does it mean to consume a moderate amount of alcohol? It has proved extremely difficult to establish what moderation might mean, despite at least a century of heated discussion of moderate drinking as the solution to excessive and dangerous imbibing. After reviewing nineteenth-century changes to British consumption patterns and practices, I will explore attempts to define moderation in different settings - temperance, medical, literary - as well as considering contemporary parallels. However the idea of moderate drinking remains a problem, though the vagueness of our understandings of just how much is enough can still be socially and culturally productive.
Contact Jason Edwards: [log in to unmask]
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Call for Papers: “Saving Food” - Gastronomica Vol. 19 Issue 3
The new Gastronomica editorial collective seeks proposals for a forthcoming special issue that explores the many entwined meanings of ‘saving food’ – from preservation to curation to nostalgia to archiving to salvation. Can the many meanings of ‘saving’ help us understand in new ways the intersections of food pleasures, politics, and production and the overlap between activism, cooking, museum and archival practice, and the constant race to cook and prepare foods before they rot?
From wrapping leftovers in plastic wrap to fermenting ingredients to curating museum exhibits to creating seed libraries and archives, we all ‘save’ our food. Beyond preserving, fermenting, freezing, drying, and smoking, does food – its traditions, its materials, and its products – need saving? We often worry that food is being lost – as generations age, as strains of crops are rendered extinct, as the climate changes, and as food industries proliferate. We envision ways of preserving food traditions, regional iterations of cuisines and recipes, ingredients, seeds, products, and more through an astonishing array of strategies from small-scale seed and recipe exchanges, family and community cookbooks, seed banks, and museum collecting. Efforts to ‘save’ food have their long antecedents in the transmission and mobility of food products, recipes, and knowledge. Can those histories provide new understandings for contemporary anxiety about the loss of both bio and culinary diversities?
Can food, as well, save us? How is food mobilized as a strategy of, for example, national and community belonging, a form of urban or economic development, an example of intangible cultural heritage, and, as well, a means to physical and social salvation?
In entwining the many meanings of food as something that is saved and something that saves, this special issue seeks creative written and visual scholarship, reflection pieces, and ‘features’.
Possible topics include (but are not limited to):
· Seed saving and banks
· Climate change and culinary diversity
· Food and nostalgia
· Indigenous food practices, their reconfigurations and knowledge transmissions
· Museum and archival practice
· Food preservation and fermentations
· Food and economic, social, and community development
· Cookbook and recipe practices
· Intergenerational transfer: knowledge, practice, resources (incl., material and symbolic)
· Food and cultural heritage
· Food supply chains, freshness, food safety
· Food waste, including food rescue and freganism.
Completed papers must be submitted at Gastronomica https://mc.manuscriptcentral.com/ucpress-gastronomica by 20 January 2019. Questions? [log in to unmask]
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FSG Conference 2019
Call for Abstracts - Sixth BSA Food Study Group Conference: Re-Imagining Food Systems, Sustainability, Futures and the Everyday. Monday 24th – Tuesday 25th June 2019, at Monash University, Prato, Italy. Confirmed Plenary Speakers: Professor John Coveney and Professor Megan Warin.
Abstract Submission Deadline: 1st March 2019
Online abstract submission at: https://portal.britsoc.co.uk/public/abstract/Abstracts.aspx
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BSA Food Study Group Convenors:
Julie Parsons [log in to unmask]
Andrea Tonner [log in to unmask]
Twitter: @BSA_Food
Please note attachments cannot be circulated to members via this newsletter, so do include functional web links for your items.
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