Events by SIEF Working Group on Food Research
SIEF 23nd International Ethnological Food Research Conference:
Food, people and the city. Comparative perspectives
MAS Museum, Antwerp, Belgium
September 23-25, 2020.
Call for proposals (click to see the full call)
This conference aims through papers, panels and discussions, to increase our awareness of food systems as dynamic cultural phenomena. We, therefore, invite research papers with a sound ‘urban’ focus and with a sound focus on cultural practices. The papers can discuss any city or cities across the globe. We encourage comparison between different types of cities and different time periods, comparisons which increase our understanding of food habits as a cultural phenomenon.
If you are interested in presenting a paper or contributing to a panel at the conference, please submit an abstract before 31 January 2020. The conference language is English. Presenters of accepted papers are expected to speak for 20 minutes; this will be followed by a discussion with the panel and the audience under the supervision of a session chair.
Applications should include:
- title of proposed paper and/or panel
- abstract (maximum 500 words)
- biographical information (short CV of maximum 5 lines)
- contact information (e-mail, telephone and postal address)
Applications should be sent by the deadline of 31 January 2020 to: firstname.lastname@example.org
Notification of acceptance of conference submission:
Authors will be notified regarding the acceptance of their submission by 1 March 2020.
Professor J.M. van Winter Stipend. The Stichting Gastronomische Bibliotheek, Amsterdam, offered the Professor J.M. van Winter Stipend to support research in the History of Food collection of the University of Amsterdam by scholars working in the area of Food Studies.
Please have a look here. Deadline was 15 August 2019.
SIEF 22nd International Ethnological Food Research Conference
Tradition and nutritional science in the modern food chain
26 - 29 September 2018
3rd circular update available now:
Prof. Antonia Matalas, School of Health and Education,
Harokopio Univesity, Athens
Prof. Philippos Papadopoulos, American Farm School, Thessaloniki
People are influenced by a variety of factors when they choose their food: culinary traditions, socialisation, peer influence and quality. Food quality is closely linked to people’s perceptions of what constitutes “good” and “bad” food. In the past, the quality of food was determined by culinary traditions and cultural norms, while in modern times, technological progress has narrowed the way people view food and, at the same time, has posed new complex questions about what is good to eat and what is not. Thus, health and nutritional information constitutes an important element whenever people engage with food. The conference aimed to discuss how health concerns converge with, or, on the contrary, diverge from, the traditional “gastronomic” view, in various facets of the food chain.
Organisers invited papers covering any topic related to the convergence with, or the divergence from, gastronomy and health sciences, including, but not limited to, the following:
- Promotion of local and ethnic cuisines: tradition versus health.
- Healthy eating and the appropriation of cucina povera by the upper classes.
- Process versus form in traditional foods: can an industrially-made traditional item be considered authentic?
- Social and historical aspects of professionally-endorsed dietary advice.
- Healthy eating models and the ways in which these are perceived by various actors: e.g. what are the connotations of the Mediterranean diet according to health professionals as opposed to those attributed to it by the professionals in the food service?
- Shifts in food evaluation across time, cultures, age groups etc.: e.g. discuss changes observed in the status of a particular food item, from being viewed as a good / healthy food to being regarded as a bad / unhealthy one.
- Does the presence of nutritional information affect food enjoyment?
- Are the media (e.g. TV cooking shows with an emphasis on nutritional facts and novelty) destroying or facilitating mother's traditional nourishing role?
SIEF 21st International Ethnological Food Research Conference
Places of Food Production. Origin, Identity, Imagination
31 August to 2 September 2016, Heidelberg (Germany) organized by Prof Dr. Silke Bartsch (PH Karlsruhe - University of Education Karlsruhe)
The SIEF 21st International Ethnologicial Food Research Conference in Heidelberg took place from 31 August to 2 September 2016. The aim of the conference was to analyse the interaction between food, self conceptions and region. Therefore, the conference took a close look at places of food production. The Conference theme was divided into three thematic streams: Food and Region, Hidden/Visible Food and Imagination about Food, Alienation and the Handling of Food.