The 22nd conference of the SIEF ethnological Food Working Group entitled Tradition and Nutritonal Science in the Modern Food Chain will be organised in collaboration with Harokopio University, Athens and Perrotis College, Thessaloniki and held in Kalamata (Peloponnese), Greece, 26–29 September 2018.
The International Ethnological Food Research Group was founded in 1970, following its first Symposium, held at Lund, Sweden, in that year. In 1994, it agreed to work in collaboration with SIEF, as an associated Working Group. Its aims are in line with the ge neral aims of SIEF, and, using the relatively young discipline of ethnological food research, in all its aspects, it will maintain an active scholarly publishing programme, based on major ethnological themes discussed at its conferences. These themes should take into account the historical background as well as the present-day situation, using archival and printed as well as oral evidence, and should have an inter-regional comparative dimension. The approach should also be inter-disciplinary, in liaison with SIEF Working Groups and with neighbouring disciplines.
The Working Group will be aware of the changing definition of ethnology over time. In the 1930s the three key concepts of time, place and social milieu provided a basis for the study of cultural diffusion and periodisation, regional variation and culture zones, etc., when the rural population was seen as the main repository of traditional forms of material and oral culture. Later, the subject area was widened to include study of urban and industrial situations and ethnic movements, in which food and eating habits play a substantial role. The phenomenon of globalisation will be examined from an ethnological point of view, as well as other manifestations of modern times.
Anyone interested in the activities of the Working Group or in joining the Group may contact the Chair, Patricia Lysaght, at: patricia.lysaght(AT)ucd.ie
Prof Dr. Patricia Lysaght, UCD Delargy Centre for Irish Folklore and the National Folklore Collection. patricia.lysaght(at)ucd.ie
Prof Hakan Jönsson, Lund University. hakan.jonsson(at)kultur.lu.se
Prof.dr. Maja Godina Golija, University of Maribor and Institute of Slovenian Ethnology ZRC, Ljubljana, Slovenia. maja.godina(at)zrc-sazu.si
Food and the internet
The proceedings of the 20th international ethnological food research conference, organised by the Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Łódź, Poland, 3-6 September 2014, has been published. Edited by Violetta Krawczyk-Wasilewska and Patricia Lysaght, the volume presents an opening paper charting the genesis, aims and progress of the Food Research group, followed by a selection of twenty-four ethnological essays that explore the phenomenon of food culture in the age of globilisation and the spread of computer technology. Nowadays, the Internet empowers post-modern societies to cross the boundaries of their inherited food traditions, resulting in trans-cultural food knowledge, new behavioural patterns, food preferences and eating habits. These and other aspects of the influence of the digital age on culinary culture at local regional and global levels are discussed in this volume.
Krawczyk-Wasilewska, V., Lysaght, P. (eds.), Food and the Internet. Frankfurt am Main: Peter Lang, 2015. ISBN 978-3-631-65314-2 (Print); E-ISBN 978-3-653-04474-4 (E Book); DOI 10.3726/978-3-653-04474-4 .