What’s Cooking, November 2021

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?

We’ve launched a new series of online research talks! Our inaugural talk was on 15 October: Jennifer and Warwick Frost (La Trobe University) joined us from Australia to talk about their research on ‘Food, laneways and public art: The gastronomic transformation of Melbourne.’ Up next: join us on November 10th, 4pm on Zoom for Nino Bariola (University of Texas at Austin) talking about his research on ‘Authenticity, legitimacy, and the racial politics of ceviche.’ Info on how to join on Zoom (plus a link to the recording of Jennifer and Warwick’s talk, and details of upcoming sessions on ‘Craft Beer, Agility and Authenticity’ and ‘Pubs, Alcohol and the Pandemic’) can be found on our Online Research Talks page.

Check out our latest blog post, from Jordan Beaumont: in ‘Electric Currents and Eating Behaviour,’ Jordan tells us about his research on transcranial direct current stimulation (tDCS) and eating behaviour. There’s also an invitation to a survey, to share your views on tDCS as part of the research.

CHEFS monthly virtual research roundtables are an informal chance to check in, share updates, trade suggestions, ask questions and bounce ideas around. No prep needed—just a chance to meet up and talk CHEFS for an hour. Upcoming dates:

  • Wednesday 17 November, 2-3pm
  • Wednesday 8 December, 4-5pm

Meeting invites (with Zoom link and meeting password) are sent out via the CHEFS JISC list. Not joined the JISC list yet? See information on the very bottom of each CHEFS webpage. In the meantime, please email me directly (j.smith1@shu.ac.uk) if you’d like me to forward a meeting invite.

Below, we have:

  • updates on recent CHEFS members’ activities (including the start of new research on how alcohol provision affects people’s experiences of public spaces, and on public sector waste service delivery focussing specifically on household waste);
  • resources/calls for papers/conference announcements (including upcoming abstract submission deadlines for conferences on beer, food and drink, and wine);
  • the usual call for contributions and content for the January 2022 edition of What’s Cooking.



Recent CHEFS Activities

Joanna Reynolds (Senior Lecturer in Sociology) is applying for a BA/Leverhulme small research grant to understand how alcohol provision affects different people’s experiences of public spaces and access to the benefits of these spaces, to inform efforts to ‘build back better’ high streets and town centres, post-COVID-19. She plans to conduct a case study of Sheffield, exploring experiences of alcohol provision in different areas and how this shapes people’s experiences (positively and negatively) of public spaces.

Dianne Dean and Pallavi Singh are undertaking a new project that examines household waste. ‘Co-creation and co-destruction of value in public waste service delivery: Building a sustainable service for household waste’ seeks to build an understanding of public sector waste service delivery focussing specifically on household waste. The service provision provided by local councils to collect household waste is becoming more complex and the demand for reuse, recycling and disposal of different types of waste increases. The aim of our research is to examine the extent to which households engage in the recycling process and question if or what customer value is derived from household waste disposal. While traditional service delivery was developed by the organisation, contemporary practices also consider the person who is engaged in the service. Customers are encouraged to recycle in order to minimise waste and thus work to co-create value through a sustainable household waste system. However, reluctance to engage in these sustainable practices leads to value co-destruction and service failure so we need to understand the barriers to engagement. Earlier research has identified that if effort is required then there is more chance of value co-destruction but if there is little effort required it is more likely that value-is co-created. Thus, service delivery is improved and, with less likelihood of service failure, becomes more sustainable.

We would like to work with local council departments with responsibility for household waste and examine the service provision offered to their customers. There are a range of different approaches that are adopted in different councils so we would like to compare and contrast service systems and identify any barriers to adoption and also establish how the service delivery can be improved. The outcome of the research will lead to improved mechanisms that can enhance service delivery and a more sustainable environment. For further information please contact Professor Dianne Dean at Dianne.dean@shu.ac.uk or Dr Pallavi Singh at P.Singh@shu.ac.uk.

John Dunning and Jennifer Smith Maguire hosted an online ‘Digital Innovation and Wine’ colloquium on 13 September 2021, in collaboration with colleagues at Sheffield Hallam University and Excelia. The event featured two research presentations: Sylvie Lacoste and Rémi Bréhonnet (Excelia) gave a preliminary account of new research on the ‘Digital transformation paradox: The case of the Bordeaux Chateaux (wine-growing estates)’, and John and Jen presented research on ‘Digital storytelling in the context of the Midlands/North UK emergent wine region,’ based on CHEFS research carried out last year. Details of the event available here.


Resources/call for papers/conference announcements

CFP: Beer Culture Division of PCA Conference 2022, Washington USA, 13 – 16 April 2022. Submission deadline: 15 November 2021
For information or submission to PCA, please go to http://www.pcaaca.org . Proposals are requested for works (panels, paper presentations, well-developed research in progress, multi-mediated/graphic projects) that identify and discuss any aspects of beer, including its producers, its consumers, the communities and identities beer inspires and maintains, and/or its social, cultural, historical, and economic impact. ALL submissions must be made through the conference submission site. For individual papers, please submit a title and 100-word abstract. DEADLINE:  15 November 2021.

CFP – IEHCA International Convention on Food and Drink Studies (2-3 June 2022), Tours, France. Submission deadline: 15 December 2021.
We are pleased to announce that the European Institute for Food History and Cultures (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organizing the seventh edition of its annual international convention, to be held on Thursday 2 and Friday 3 June 2022 in Tours (France). The event is part of the ongoing activities organised by the Thematic Reasearch Network led by IEHCA and supported by the Centre-Val de Loire region in pursuit of its editorial policy, support for research and efforts to facilitate networking opportunities among Food Studies researchers. Deadline 15 December 2021. More details at: https://iehca.eu/en/news-events/international-conference

5th Wine Active Compounds Conference, 29 June – 1 July 2022. Submission deadline: 13 December 2021
The fifth edition of the Wine Active Compounds (WAC) conference series will take place in the Palace of the Dukes of Burgundy in Dijon, France, from Wednesday June 29 to Friday July 1, 2022, under the auspices of the UNESCO Chair “Culture & Traditions of Wines” and the Institut Jules Guyot at University of Burgundy. The international WAC conferences have become an essential meeting point for promoting interdisciplinarity in experimental and human and social sciences of vine and wine, considering active compounds related to viticulture, enology, their biological roles and their taste/olfactory properties. Multidisciplinary research on the impact of grape and wine molecules on fermentation processes, on stability, on aroma profile, on health or consumption behaviours will be presented within the frame of four sessions: Viticultural practices and wine compounds; Winemaking processes; Sensory related compounds: perceptions, acceptations, prescriptions and discourses; Compounds with biological interest, including those beneficial and detrimental to health, and associated social representations.
Abstract submissions from September 28 to December 13, 2021 at https://ubwac.com/call-for-abstracts/  Full conference information at https://ubwac.com/


Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be January 2022. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Monday 03 January (slightly later publishing due to the holidays!).


CHEFS blog

Interested in writing a blog? These are usually 800-1200 words and written for a general audience in an informal style. Blogs can revisit work you’ve already done (e.g., highlighting a recent output/publication); discuss research or research-related activities (teaching, public engagement, etc.) that you are working on; offer your informed take on contemporary food/drink issues or policy; provide a profile on your research. If you’d like to contribute a piece, please get in touch with Jen (j.smith1@shu.ac.uk).

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