What’s Cooking, February 2020
What’s Cooking is an update on all things related to CHEFS: the Culture, Health, Environment, Food and Society research cluster at Sheffield Hallam University. What’s been cooking since our last edition?
Recent additions to the research blog:
- A summary of the Sparkling Symposium event, held 28 November 2019
- Rachael Colley’s award-winning jewellery reinterprets food waste as sustainable luxury
Interested in writing a blog? Please let me know!
In this February 2020 edition:
- An update on CHEFS activities;
- A list of recent call for papers and event/conference announcements;
- Call for content for the April 2020 edition of What’s Cooking.
Cheers, Jen
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Recent CHEFS Activities
CHEFS hosted a research workshop on January 9th: ‘Brewing Place’: A workshop on how beer, pubs and breweries have shaped the past and present of Sheffield. The event attracted 14 colleagues from across SHU faculties as well as Sheffield City Council, and focused on identifying potential topics for collaborative research. We identified three avenues for development, including (1) a collaboration between CHEFS and Jillian Newton and Susan Campbell, colleagues in biomolecular sciences, on a Brewery Conference (July 2020), and the potential for developing CPD aimed at the regional microbrewer community; (2) a critical history of Sheffield through the lens of beer, tracing forms of social inclusion/exclusion and urban change through the local history of pubs, brewing, social patterns of beer consumption in different areas of Sheffield; and (3) a project on beer and place branding. The next meeting regarding the Brewery Conference will take place February 6th, 11-12, in Charles 12.5.07. Please join us if you are interested in getting involved.
Lucie Nield and Jess Stockton, also at SHU, published a paper in January from some work which was done with MSc student dissertations. The paper was a qualitative synthesis which analysed the thoughts and wishes of women during pregnancy in regard to weight management and food safety advice. The findings showed very little commentary relating to food safety advice, but that women had a ‘wish list’ of information they would like during their antenatal care including information and guidance on risks of dieting during pregnancy, elevated BMI during pregnancy, expected and appropriate GWG, safe exercise and where to access it, which foods to eat and what ‘healthy eating’ is, practical meal ideas and recipes, portion control, importance of micronutrients and recommended intake, consequences of GDM, as well as personalized advice that took account of daily pressures, being asked what they would like out of their care experience, and tailored advice that was individually and culturally sensitive. The paper, ‘An antenatal wish list: A qualitative systematic review and thematic synthesis of UK dietary advice for weight management and food borne illness’ appears in the journal Midwifery. A 50-day freeview share link is available here: https://authors.elsevier.com/c/1aNfKydlT-UJs.
Jennifer Smith Maguire is co-editing the Routledge Critical Beverage Studies series, with Peter Howland (Massey University, New Zealand) and Catherine Tucker (University of Florida, USA). The series offers cutting edge and ground-breaking insights on beverages as vehicles for a wide array of social, cultural, economic, environment and political phenomenon, and welcomes contributions from a wide range of disciplines, from monographs and edited collections to student textbooks. If you have a proposal idea, please let Jen know. The first book in the CBS series will be Wine and the Gift (2021, edited by Peter Howland), in which Jen and John Dunning have a chapter on wine and Chinese gifting culture (research currently underway!).
Jennifer Smith Maguire and Penny West (graduate of the SHU MSc Food, Consumer Marketing and Product Development course) have had a paper accepted for the American Sociological Association Annual Conference this summer. The paper, ‘Putting the unusual on the menu: Chefs and the culinary aesthetics of insects’ is a development of Penny’s MSc research, for which she interviewed head chefs of local independent restaurants (n=10) regarding their perceptions of and practices (if any) for including insects as an ingredient in their restaurant menus. Their paper explores the potential for chefs to reframe insects as food, and contribute to the normalisation of an environmentally-sustainable, but highly unusual dietary component. Their analysis highlights how chefs’ culinary aesthetics mediate their capacities, and devices to put the unusual on the menu.
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Call For Papers/Conference and Event Announcements
Registration open: On-line Pub and Brewery Mapping, 6th Feb, London, 6:30pm – 8:30pm
Location: Upstairs at The Old Doctor Butler’s Head (2 Mason’s Avenue, Moorgate, EC2V 5BT) by kind permission of Guild corporate members Shepherd Neame
London’s pubs are being put on the map. Or rather are being mapped onto Layers of London, an interactive online resource which gathers historical maps and layers them up for users to explore how areas have changed. Although several websites exist with some great content about pubs, the idea for this project is to gather those histories and allow online visitors to discover this information within the context of historical maps. The aim is to record as many pubs from as many areas across Greater London as possible, creating signposts to the already existing sources of information on the web and in London’s archives. Join us to hear from project engagement officer Adam Corsini about Layers of London and the #MapLondonsPubs project and how you can get involved. https://www.layersoflondon.org/news-events/maplondonspubs
Registration open: Cultures of Intoxication: Contextualising Alcohol and Drugs Use, Past and Present, 7-8 February 2020, Dublin (UCD)
The programme is now available for the Cultures of Intoxication: Contextualising Alcohol and Drugs Use, Past and Present conference which will take place in the Humanities Institute, UCD on 7-8 February. This conference is organised by Dr Alice Mauger and supported by the Wellcome Trust. To register, please click here. Please note, registration ends on 31 January 2020 and places are limited. For queries, please contact: Dr Alice Mauger on alice.mauger@ucd.ie
CFP: Geographies of tourism and food: intersecting travel and sustainable food futures. RGS-IBG Annual Conference 2020. Abstract deadline, 7 February 2020.
Conference Dates: Tuesday 1st – Friday 4th September 2020, RGS-IBG, London
Session convenors: Dr Anna de Jong, University of Surrey (a.dejong@surrey.ac.uk) and Professor Gordon Waitt, University of Wollongong (gwait@uow.edu.au)
Bramwell et al (2017) have highlighted the need for greater attention to how tourism and the everyday intersect – to generate new insights into how ways of living might be reconfigured differently. This session aims to bring together scholars with an interest in the role of tourism in thinking through the future of food.
A core strand of geographical thinking is the question of how food offers insights to power, politics and space (Roe, 2006). Geographers have illustrated how the ubiquitous spaces of tourism might offer opportunity to reconfigure normative understanding, practices, processes and relationships that sustain somethings as food, and not others.
As we attempt to engage with changing climates and environments, the curation of difference during travel renders an accessible opportunity to consider how food might be otherwise. The openness to difference, presented through the ubiquity of tourist space, offers politically important moments to (re)consider why we eat the way that we do. Moreover, whilst small scale, the tourist experience is not discrete and localised – but rather illustrates how we might further develop opportunities through the spaces of tourism, that allow us to think through the future of food. Such conclusions are not solitary, yet rather unify touristic and geographic calls to think further about the ubiquity of tourist space in rethinking the politics of food in everyday practices (cf. Waitt and Phillips 2016).
At the same time, however, there are critical limitations in overstating the longer-term legacies of such touristic encounters. Sustainable tourism scholars have identified the challenges of embedding travel practices within everyday routines (Font and Hindley 2017). By way of example, certain food consumed while travelling may not readily become present within our everyday food practices.
This session builds upon work dedicated to studying how eating food whilst on-the-move may bring about change in society at large, from production to consumption, and social relations and everyday practices to ethics. Submission are encouraged that engage with the future of food through the lens of tourism.
Topics include, but are not limited to:
- tourism, eating and symbolic transformations of food
- tourism, food, and the embodied politics of touch, smell, sight and taste
- tourism and more-than-human in the everyday production and consumption of food,
- food, tourism and the everyday
- food, tourism and ethics
Please submit your abstracts (250-300 words) by 5pm Friday 7th February 2020to a.dejong@surrey.ac.uk and gwaitt@uow.edu.au.
Conference announcement: EuroCHRIE Small Groups Meeting – Amsterdam, 1-2 April 2020
The small group meeting (SGM) will be on the topic of food waste as one of society’s greatest financial, economic and ethical challenges. It is of growing interest to many stakeholders in society from policy makers, business and academia (see below ‘call for papers’ for more context). The hospitality and food service sector is not only responsible for 14% of the global food waste, the research interest in this area is growing quickly as well. EuroCHRIE and Hotelschool The Hague believe that it can be seen as an educational duty to contribute to finding solutions to this great problem. Confirmed Keynote speaker – Prof. John Peloza (University of Kentucky): Food Is Life, Don’t Waste It: A Research Agenda for Reducing Food Waste. More details can be found at https://eurochrie.org/research/sgm-no-2-food-waste/
Call for Evidence: Commission on Alcohol Harm – deadline 17 Feb 2019
The Alcohol Health Alliance UK (AHA) is supporting a Commission on Alcohol Harm, chaired by Baroness Finlay of Llandaff and made up of a panel of expert practitioners, cross-party parliamentarians and health leaders. The UK has not had an alcohol strategy since 2012, despite wide-ranging evidence of the harm alcohol causes. Find out more on our website: https://ahauk.org/commission-on-alcohol-harm/?utm_source=Alcohol+Alert+enewsletter&utm_campaign=e6979fcdd1-EMAIL_CAMPAIGN_2020_01_06&utm_medium=email&utm_term=0_1f2e93f1bc-e6979fcdd1-456702369.
The Commission will hold three oral evidence sessions in England, Scotland and Wales in early 2020, and has launched a call for written evidence, with submissions welcomed before the deadline of 12.00 noon on 17 February 2020.
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Call for content for the next edition of What’s Cooking
The next edition of What’s Cooking will be April 2020. Please send content (updates up to 200 words (images optional), and relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Monday 30 March.
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