by | August 30, 2023 · 7:47 pm
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What’s Cooking, September 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?

CHEFS, SWEFS, and SHARe, our SHU sister food-focused research clusters, are teaming up to deliver an event in the 2023 ESRC Festival of Social Science!

On Wednesday 25 October, 1-2.30 (location TBC), join us for ‘How do people ‘think and do’ food?: Exploring the role of social science research in building healthier, more sustainable, and more enjoyable food practices.’ The event explores the different ways in which people ‘think and do’ food, through three interactive stations demonstrating different domains of social science research on food and food practices. The activities are aimed at parents and kids. Please shout if you’d like to get involved in helping on the day—the more the merrier!

Below, we have:

  • updates on recent activities (an award for the Handbook of Wine and Culture);
  • resources: call for papers; Sheffield Food Partnership’s Local Food Action Plan, recently launched;
  • the usual call for contributions and content for the November 2023 edition of What’s Cooking; deadline for submissions (research news and updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to smith1@shu.ac.uk by Monday 30 October.

Cheers,
Jen

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Recent CHEFS Activities

Jennifer Smith Maguire’s co-edited wine research handbook won the 2023 Award, History Category, from the International Organisation of Vine and Wine. The Routledge Handbook of Wine and Culture, edited by Steve Charters, Marion Demossier, Jaqueline Dutton, Graham Harding, Jennifer Smith Maguire, Denton Marks, Tim Unwin (2021, Routledge; ISBN: 9780367472900).

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Resources

Stockholm Gastronomy Conference, 23-25 November 2023 (abstract submission deadline, 15 September)

The 3rd European conference on Gastronomy will cover social, economic, psychological, medical, cultural and political dimension of food, meals and eating, as well as aspects of art and design linked to culinary experiences. Abstracts are invited to one of four conference tracks:

  • Taste, pleasure and delight as levers for sustainable food consumption
  • Gastronomy according to terroir, place, space and culture
  • Gastronomy – a powerful force of transformation
  • Gastronomy – norms, skills, competencies and education

Descriptions of all tracks can be found here. Abstract submission is open until 15 September; early bird registration is open until 29 September (with limited places available for the conference dinner, to be held in the Wasa Museum). Full details on the conference website.

ShefFood Sheffield’s Food Partnership, Next Working Group Events

These are the next working group events

Key strategic & research documents – ShefFood

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

The next edition of What’s Cooking will be November 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 30 October.

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).

Want to stay updated? Follow us on Twitter (@SHU_CHEFS), subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each CHEFS webpage.

 

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