What’s Cooking, March 2023

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?

Mark your calendars for the following upcoming CHEFS events:

  • 8 March, 1-3pm, on campus: Sheffield Hallam Appetite Research (SHARe) cluster – Complete and Finish Event. Sign up via:https://bit.ly/sharecomplete23
  • 9 March, 4-5.30pm, on Zoom: CHEFS online research talk on ‘Food, Wine and Discourse’ featuring paired papers from Meg Maker (on the potential for a more inclusive wine lexicon) and Joanne Hollows (archival media research on WWII cookery columns). Details including titles, abstracts and joining link here, or email Jen (smith1@shu.ac.uk) for an Outlook invite. (Rescheduled from 9 February.)
  • 25 April, 10-1pm, on campus: the Surplus Waste and Excess Food in Society (SWEFS) cluster is hosting an Introductory Workshop and Networking Event, to draw attention to the latest research on food waste at Sheffield Hallam University, and to identify potential areas for further research. The workshop is open to anyone at SHU who either is currently researching on any project related to food waste or is interested in this Global Challenge our society is facing. More details below; full details and registration here.

Check out the latest instalment in Gareth Robert’s PhD blog, which shares updates on his journey as he gets stuck in to the deliberative democracy field, gets to grips with RefWorks, and wrestles with the assignment for the Critical Thinking module.

Below, we have:

  • updates on recent CHEFS members’ activities (including an introduction to our latest food-focused GTA in Sheffield Business School; research on plant-based foods, and on weight management; a PhD journey milestone; a wine-themed event; details of the first SWEFS workshop);
  • resources/calls for papers/conference announcements (a call for involvement in one of five working groups that ShefFood is organising);
  • the usual call for contributions and content for the May 2023 edition of What’s Cooking.



Recent CHEFS Activities

CHEFS is delighted to welcome a new, food-focused GTAs to Sheffield Business School! Samantha McCormick is working with supervisors Jennifer Smith Maguire and Lucie Nield on the project ‘Responsible Food Production and Consumption: A Community Co-Production Approach’. Sam is hoping to address Sustainable Development Goal 12 by aiming to encourage people in Sheffield to eat a more sustainable, nutritious diet. Sam graduated from BSc (Hons) Nutrition, Diet and Lifestyle at Sheffield Hallam in 2021, and has worked as a Research Assistant with Jen since December 2020. Sam is thrilled to be continuing her studies within the Food and Nutrition subject group at SHU. Since finishing her undergraduate studies, Sam has been working as a Patient Coach on the AWARE-IBD project with the Inflammatory Bowel Disease Team at Sheffield Teaching Hospitals leading on service improvements within the IBD service facilitated by training with the Sheffield Microsystem Coaching Academy. As part of this role, Sam has appeared on BBC Look North, BBC Radio Sheffield and the Sheffield Star describing her story and raising awareness of AWARE-IBD to encourage patients to get involved with the patient-led project. Outside of work and studies, Sam is part of Son de America, a traditional Latin-American dance group, and passionate about Mexican food and culture. Sam also has enjoys learning new languages and speaks Spanish.

Megan Flint is nearing the end of Phase 1 of her PhD, exploring consumer perceptions of plant-based meat alternatives. Megan and the team are on the final push to complete their survey (currently close to 400 participants!). If you could spare a few minutes, please do complete the survey! Megan has also gained ethical approval for a nutrient analysis of plant-based products vs. meat alternatives; this will inform Phase 3 of her PhD, which involves a feeding trial to compare satiating properties of plant- vs. meat-based products.

Jordan Beaumont recently delivered a presentation about his PhD research to the Nutritional Epidemiology Group at the University of Leeds, and will be presenting in April at the British Drinking and Feeding Group meeting on the perceptions of non-invasive brain stimulation as modalities for weight management. Jordan and Lucie Nield are about halfway through data collection for their tier 2 weight management evaluation project, and plan to present findings at the European Congress on Obesity in May.

Ufuoma Arangebi passed her confirmation of doctorate milestone (RF2) with no amendments. Congratulations! Ufuoma’s research, ‘Intergenerational Cross-Cultural Attitudes Towards Household Food Waste’ is supported by supervisors Dianne Dean and Pallavi Singh.

John Dunning has been busy putting the final touches on the CHEFS English and Welsh Wine Symposium, which will take place on 14 March. Organised by John and Jennifer Smith Maguire, the half-day event will welcome over 50 academic and practitioner participants to Sheffield Business School. The event will explore the current context and future directions of the English and Welsh wine industry via: two keynotes, from Simon Thorpe MW, CEO of WineGB, and Professor Steve Charters MW, a tutored tasting of English and Welsh wines, and a panel discussion featuring a cross-section of industry perspectives. The event has been made possible through support from the Department of Service Sector Management, and WineGB.

Jennifer Smith Maguire and co-authors Richard Ocejo and Michaela DeSoucey have recently had their article, Mobile Trust Regimes: Modes of Attachment in an Age of Banal Omnivorousness, nominated for the American Sociological Association’s Consumers and Consumption Section Distinguished Scholarly Publication Award, and the Association of the Study of Food and Society Belasco Prize for Scholarly Excellence. The article explores food malls and natural wine as two examples of the ways in which artisanal food/drink forms circulate through global channels while retaining auras of authentic embeddedness and local specificity. Jen gave a talk about the research at Birmingham Business School in February. Jen has also recently joined the Honorary Advisory Board for the Stockholm Gastronomy Conference, which will take place in November 2023 as part of Stockholm’s program of events as the 2023 European Capital of Gastronomy. The overall theme of the conference is ‘Gastronomy Research and Policy: The State of the Art in Europe.’ The conference is organized by The Swedish Academy of Culinary Art and Meal Science, The Swedish Academy of Gastronomy, and The Royal Swedish Academy of Agriculture, and is supported by the International and European Academies of Gastronomy, The Academie International de la Gastronomie (AIG), and European Community of New Gastronomy (ECNG).

SWEFS (Surplus Waste and Excess Food in Society), a research subcluster of CHEFS, focusses research on drivers and potential interventions to address food waste.  This can include attitudes towards food waste, behavioural change, cost and management of food waste and social, political, and economic impacts of overconsumption and food waste. We are organising a series of workshops to bring academics, practitioners and other stakeholders together to facilitate discussion and promote academic and impact-oriented research on the SWEFS aim and offer solutions to a major Global Challenge. SWEFS invites you to the first SWEFS Workshop to draw attention to the latest research on Food Waste in Sheffield Hallam University and identify potential areas for further research. Building upon our network we seek to work with people to extend the scope of research into food waste. This workshop is open to anyone at SHU who either is currently researching on any project related to food waste or is interested in this Global Challenge our society is facing.
  • Introductory workshop and networking event
  • 25 April 2023, 10-1
  • Hallam View, Owen Building, Sheffield Hallam University, City Campus
  • Please register for the event here
  • Outline Programme
    • 10.00am – Welcome and Introduction of SWEFS
    • 10.30am – Presentations on recent work on Food waste in Sheffield Hallam University
    • 11.30am – Coffee Break for 15 Min
    • 11.45am – Brainstorming and Identifying key themes to develop research groups
    • 12.30pm – Lunch and networking


Resources/call for papers/conference announcements

ShefFood, the food partnership for Sheffield, has launched a brand-new food charter for Sheffield as part of their Bronze to Silver Award bid for Sustainable food places. Over the next couple of months, ShefFood is bringing together food-based organisations from across Sheffield in five working groups to write a multi-stakeholder Action Plan for the city. The working groups (Food Ladders; Compost and Growing; Food Health and Obesity; Good Food Economy and Procurement; Good Food Movement—open meetings) have a series of workshops scheduled over January-March. Next up: Good Food Economy and Procurement workshop, 8 March; Food Ladders workshop, 13 March; Compose and Growing workshop, 23 March; Good Food Movement open workshop, 20 April.  Full dates, locations, and details on how to get involved are available here; to confirm your place at any of the meetings, or for more information, please email <info@sheffood.org.uk>.

Women and Alcohol Conference Workshop: Drinking studies. Crossing Boundaries, 25/26 July 2023. Call for Papers. Deadline: 30 March.

The Women and Alcohol Cluster of the Drinking Studies Network are excited to announce that the women and alcohol project team are holding a conference workshop on women and alcohol as part of the ‘Between the drunken ‘mother of destruction’ and the sober ‘angel of the house’. Hidden representations of women’s drinking in Polish and British public discourses in the second half of the 19th century’ project’. The conference workshop will be designed to encourage conversations across a range of academic and cultural boundaries (eg. geographical, disciplinary, linguistic, chronological, etc) and will provide excellent international networking opportunities. This conference workshop will take place at the Institute of Archaeology and Ethnology, Polish Academy of Sciences, Warsaw on 25th and 26th July 2023. There will also be the opportunity to attend a special workshop by historian and psychiatrist, Dr Iain Smith, on finding and using medical sources on the afternoon of 24th July 2023. Some sessions will also involve walking tours and museum visits (e.g., Warsaw has two museums dedicated to vodka). Any proposals for round-table discussion themes, hands on mini-workshops, 7-minute stimulus talks, and any interactive approaches are very welcome, please also let us know ideas for any sessions you would like to deliver.  At this stage, we would like expressions of interest to get an idea of who would like to attend and the range of research interests which people may bring. For more information and to express interest in attending please e-mail Dorota Dias-Lewandowska and Pam Lock on dsnwomencluster@gmail.com by Friday 30 March 2023. We hope to see many of you there for this fabulous event!

Gender, social class and contemporary (non)drinking practices in Australia- Online Seminar (28 March 2023).

The Sobriety, Abstinence and Moderation Cluster and Women and Alcohol Cluster invite you to join us for an online seminar exploring themes of gender, social class and contemporary (non)drinking practices with a particular focus on the Australian context. This seminar will take place on Tuesday 28th March from 7-8pm Eastern Australian Time / 9-10am British Summer Time. Please contact emily.nicholls@york.ac.uk if you have any queries. You can attend this seminar using the Zoom link here (Meeting ID: 987 2886 4478, Passcode: 092281).


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

The next edition of What’s Cooking will be May 2023. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by 28 April.

CHEFS blog

Interested in writing a blog post? 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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