Category Archives: What’s Cooking?

by | March 1, 2022 · 8:37 am

What’s Cooking, March 2022

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 had another great instalment of our online research talk series on February 10th, with ‘paired papers’ focused on beer, consumption and authenticity. Nadine Waehning and Victoria Wells (University of York Management School) shared their current research on how beer consumers ‘forage’: in addition to exploring between patch (pub) and within patch (product) consumer choices, they also gave us insights into some neat methods and a York pub tour to boot! Andrey Sgorla (University of Siena) then shared insights from his research into the narrative construction of the Brazilian craft beer market and brewers’ performances of passion and authenticity. A recording of the session is available on our ‘past talks’ webpage.

Our next online research talk is coming up soon! On March 23rd (3.30-5 GMT on Zoom), two of our very own SHU CHEFS members are talking about their research on pubs, alcohol and the pandemic: Joanna Reynolds will give a talk on ‘“Pub-ageddon”! Risk, responsibility and alcohol licensing in England during COVID-19 pandemic,’ providing on analysis of how the media reported restrictions on pubs and bars over the course of 2020, and the shifting discursive framing of problems relating to alcohol consumption and licensing; Pallavi Singh will be sharing insights from qualitative research on ‘Sustainability in the beer and pub industry during the COVID-19 period: An emerging new normal,’ drawing on in-depth interviews with pub and brewery owners, managers, and customers, as well as netnographic and offline observations of pubs’ engagement with customers. Full details (including full abstracts and the Zoom joining link) are available on our Online Research Talks page.

The online talks are open to all, both local and global, students and staff, practitioners and public. Please feel free to share with your networks—all welcome!

Below, we have:

  • updates on recent CHEFS members’ activities (including new food-focused PhD research from new GTAs in Sheffield Business School, and a call for participants in research on wine consumers);
  • resources/calls for papers/conference announcements (including upcoming online events (online event on the sociology of wine, with (optional!) tasting; webinar on research on post-hospitalization food), funding deadlines and conference calls);
  • the usual call for contributions and content for the May 2022 edition of What’s Cooking.

Cheers, Jen

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Recent CHEFS Activities

We are pleased to welcome two new GTAs in Sheffield Business School, each with a food focus to their research!

In the Department of Management, Ufuoma Arangebi is working with Dianne Dean and Pallavi Singh on her PhD project, which explores the intergenerational and cross cultural attitudes towards the symbolic nature of food and food waste. Ufuoma’s specialist area is Marketing. She has a BSc in Geography and Regional planning and an MSc in International Business. She is very interested in food consumption, the symbolic and ritualistic nature of preparing and sharing food, particularly within the community.

In the Department of Service Sector Management, Megan Flint is working with Jenny Paxman, Tony Lynn and Simon Bowles on her PhD project which aims to explore the consumer health valuation of plant-based convenience foods versus their actual nutritional profile and satiating potential. Megan’s specialist area is Nutrition and Public Health. She has a BSc in Nutrition and Public Health and an MSc in Nutrition with Public Health Management. She’s particularly interested in consumer engagement with novel plant-based convenience foods, and their health value in comparison to meat-based equivalents.

John Dunning and student researcher Rachel Robinson are currently undertaking data collection on wine gifting and cultural values, for research in collaboration with Jennifer Smith Maguire and Samantha McCormick. They are keen to recruit British and Chinese consumers of varying levels of wine involvement for semi-structured interviews. Interested in taking part? You do not have to be a wine expert, or have any particular wine knowledge, to take part and there are no ‘right’ or ‘wrong’ answers in the research; we are interested in your experiences and opinions! Involvement in the study is voluntary. If you are interested in taking part in an interview (conducted via Zoom), or if you’d like to know more about the research, please contact John (j.dunning@shu.ac.uk). Equally: please feel free to pass on this recruitment request to others. Thank you!

Jennifer Smith Maguire is taking part in an online launch event, to mark the publication of the ‘Constructing the Sociology (or Sociologies) of Wine’ special issue of the Journal of Cultural Analysis and Social Change. (The journal is open access.) All are welcome, so please join us for short talks from the article authors: Friday March 11th, 2.30-4.30 on Zoom. Registration details are below; registered participants will receive the Zoom link when they sign up, along with a list of wine-and-paper pairing recommendations for an informal tasting to close the launch event. Jen is also delighted to share that the co-edited Routledge Handbook of Wine and Culture is now available for pre-order, with a 20% discount available until 30th April (code ASM02). The book offers a comprehensive, interdisciplinary overview of contemporary research and thinking on how wine fits into the cultural frameworks of production and consumption. Editor royalties have been donated to WaterAid.

Jenny Paxman has been busy with organising the Nutrition Society Summer Meeting 2022, to be hosted in Sheffield, 12-15 July. Registration is now open—see the details in the section below; abstract deadline is 17 April.

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Resources/call for papers/conference announcements

Constructing the Sociology (or Sociologies) of Wine, online launch event, 11 March, 14.30—16.30 (GMT)
This event is open to all, and marks the ‘Constructing the Sociology (or Sociologies) of Wine’ special issue of the Journal of Cultural Analysis and Social Change. Each of the special issue authors will be suggesting a style and/or region of wine to accompany their article; participants are welcome to join in an informal towards the end of the event. (Wines not supplied!) To attend, please register via Eventbrite. Attendees will receive the Zoom link when they sign up, along with a list of wine and paper pairing recommendations.

Sustain Webinar, 16 March (2-3pm)
Home from Hospital and access to food. This event marks the launch of Home from hospital: Ensuring people have access to food at discharge from hospital and beyond. The guide highlights the importance of this issue and presents good practice case studies from around the country. This event will feature a summary of the guide and speakers from some of the case study areas in the report. Register via the Sustain webpage.

EuroSense 2022 Conference: abstract deadline 18 March
EuroSense 2022 the 10th European Conference on Sensory and Consumer Research, theme: ‘A Sense of Earth’. 13-16 September 2022, Turku, Finland. Submission deadline of 18 March 2022 for abstracts for workshops, talks and poster presentations on the following themes: Sensory and Consumer Science for Sustainability and Biodiversity | Sensory, FoodTech & Health | Sensory Food Terroir | Cross Cultural in Sensory and Consumer Research | Citizen Involvement | Multisensory Perception | Food Choice, Sensory Perception and Beyond | Sensometrics. View topic descriptions and submit abstracts here

Brewers’ Research and Education Fund: application deadline 31 March
British Beer & Pub Association, through the Brewers’ Research and Education Fund, invites applications for its research grants. These support scientific research and education that supports the UK brewing industry. Projects must satisfy at least one of the following objectives: promoting brewing education, training and research; researching and educating the public about beer consumption; researching the composition and nutritional value of beer in relation to diet and wellbeing; promoting research related to the environmental and economic sustainability of the brewing sector. Project must have a principal benefit to the brewing industry in the UK. Organisations, institutions and individuals may apply.  Information and application procedure available here.

Nutrition Society Summer Meeting 2022: abstract deadline 17 April
We’re excited to announce that registration for the Sheffield-hosted Nutrition Society Summer Meeting 2022 is now open. The four day conference, ‘Food and Nutrition: Pathways to a sustainable future’, 12-15 July, will be an in-person event hosted at Sheffield Hallam University city campus organised by SHU in partnership with The University of Sheffield and Sheffield City Council.  The conference will cover various pathways to a sustainable future in food and nutrition, including:

  • Building of ethical food systems
  • Eroding nutritional inequalities
  • Sustaining an ageing population
  • Navigating dietary trends
  • Understanding mechanisms for health
  • Enabling activity: lessons from exercise science

The call for abstracts is now open for our oral communication and poster streams (deadline 17th April 2022).  Please see more details here: https://www.nutritionsociety.org/events/summer-conference-2022-food-and-nutrition-pathways-sustainable-future

Useful resources: Food Insecurity Tracking data from the Food Foundation

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

The next edition of What’s Cooking will be May 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 Friday 29 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).

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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by | January 4, 2022 · 8:56 pm

What’s Cooking, January 2022

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 had a great instalment of our Online Research Talks series in November, when Nino Bariola delivered a presentation on ‘Authenticity, legitimacy, and the racial politics of ceviche’ (10/11/21). Drawing on his doctoral research, and expanding beyond it (we can’t wait for the eventual monograph!), Nino discussed the legitimation and strategic ‘Japanization’ of cerviche over time, how Peruvian chefs have used cerviche to manage racialized forms of stigma, and how cerviche features in processes of cultural wealth generation. The recording of the talk is available on our Online Research Talks page, and is a fantastic resource if you’re teaching or writing on issues of food, national identity, culture, distinction, authenticity and more.

Two further online research talk sessions coming up, both focused on beer:

  • Thursday 10 February, 3-4.30 on Zoom: ‘Craft Beer, Agility and Authenticity’ with presentations from Nadine Waehning (University of York Management School) and Andrey Sgorla (University of Siena). Titles and Abstracts to be confirmed.
  • Week of 21 March (date/time to be confirmed) on Zoom: ‘Pubs, Alcohol and the Pandemic’ with presentations from Joanna Reynolds (Sheffield Hallam University) and Pallavi Singh (Sheffield Hallam University). Titles and Abstracts to be confirmed.

Full details are available on our Online Research Talks page.

We’ve also recently sent out the next round of invites for upcoming CHEFS monthly virtual research roundtables in January and May via the CHEFS JISC email list. 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. Thanks in advance to Jenny Paxman for hosting:

  • Wednesday 12 January, 3-4pm
  • Wednesday 4 May, 3-4pm

Please feel free to forward the invites to colleagues/PG students who might be interested in joining us. (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 a new article on wine, and new research in collaboration with SHU student researchers);
  • resources/calls for papers/conference announcements (including a call for session proposals on food geographies, and a new food poverty report);
  • the usual call for contributions and content for the March 2022 edition of What’s Cooking.

Cheers,
Jen

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Recent CHEFS Activities

Jennifer Smith Maguire wrapped up the co-edited Routledge Handbook of Wine and Culture (now available for pre-order): a comprehensive, interdisciplinary overview of contemporary research and thinking on how wine fits into the cultural frameworks of production and consumption. Jen’s chapter in the Handbook, ‘Sociology, wine and culture,’ reviews how sociology helps with making sense of wine and culture, in terms of how wine and the ‘doing’ of wine are contingent outcomes of the social actions of multiple actors and organisations; how the cultural production and consumption of wine are shaped by discourses of legitimacy and processes of legitimation; and how taste (of and for) wine is bound up with culture. In December 2021, Jen also published a new article ‘Towards a sociology from wine and vina aperta’ in the Journal of Cultural Analysis and Social Change (open access, i.e. freely available to all). The article outlines a process sociological approach to conceptualizing wine as vina aperta: a multifarious, multifaceted, processual ‘thing’ that is constituted through intended and unintended outcomes of humans’ interdependent relations with the world, others, and themselves. The chapter and article are first steps in pulling together a decade’s worth of wine research into a monograph: the focus for Jen’s January-May 2022 sabbatical.

John Dunning successfully passed the Spanish Wine Scholar (SWS) examination in December. Congratulations to John!

John Dunning and Jennifer Smith Maguire were successful in their bid for Department of Service Sector Management fieldwork funding, to build on their previous research on wine gifting and cultural consumption. They’ll be working with two Sheffield Hallam student researchers (current MSc International Hospitality and Tourism Management student Rachel Robinson, and BSc Nutrition, Diet and Lifestyle graduate Samantha McCormick) to expand their existing sample of interviews with Chinese expat consumers, and generate a comparative data set via interviews with British consumers. They’ll be recruiting participants of varying levels of wine involvement for semi-structured interviews: if you’d like to be involved, please let Jen know (j.smith1@shu.ac.uk)!

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Resources/call for papers/conference announcements

Call for session proposals for the Food Geographies Research Group sessions at the 2022 RGS-IBG conference. Deadline 14 January 2022.

The Food Geographies Research Group (FGRG) invites Session Proposals for the RGS-IBG Annual International Conference 2022 (to take place at Newcastle University, from Tuesday 30 August to Friday 2 September 2022, with a strong in-person element (COVID-19 restrictions permitting), and with hybrid and online ways to participate.  Further details of the conference arrangements are given on the RGS website).

FGRG encourages and welcomes interesting Session Proposals that advance the sub-discipline, but priority will be given to sessions that speak directly to the conference theme: ‘Food Geographies of Recovery.’ The Group particularly welcomes sessions from ECRs or PhD students exploring areas within the food geographies field. We encourage and support interesting connections and engagements with other RGS-IBG research groups, where appropriate. Sessions may take the form of presented papers, panels, practitioner forums, discussions or workshops. Innovative sessions and formats are encouraged.  Proposals should include: (i) Title of session; (ii) Name of Co-sponsoring groups, if applicable; (iii) Name and Contact Details for Session Convenors; (iv) Abstract, outlining scope of session  – 200 words max; (v) Number of session timeslots that are sought; (vi) Indication of preferred organisation of session, e.g. 4 x 20min presentation, plus 20min discussion or 5 x 15min presentation, with 5min question for each, we welcome creative formats. Sessions last 1 hour 40 mins; (vii) whether you envisage an online, in-person or hybrid format. The deadline for proposals for FGRG sponsored sessions is Friday 14th January 2022. Proposals for, or questions about, FGRG sponsored sessions should be sent to Mark Stein, Food Geographies Research Group Conference Officer (markstein2010@live.co.uk ).

 

Empowering local action on Food Poverty: Key lessons from Food Power: new report that identifies 10 key lessons on developing food poverty alliances and action plans, with national recommendations for government and funders to lead to the real change needed to ensure everyone is able to access healthy, affordable, sustainable food. Download the full report and find more resources, including guidance for local authorities, case studies and webinars on the Food Power website.

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

The next edition of What’s Cooking will be March 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 28 February.

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).

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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by | August 31, 2021 · 5:22 pm

What’s Cooking, September 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?

Something new! For the coming academic year, we’ll be hosting a series of CHEFS online research talks. Thanks to the advantages of Zoom, we have the chance to virtually bring in speakers to share their research on the socio-cultural dimensions of food and drink from around the world. Our first talk is by Warwick Frost and Jennifer Frost, from La Trobe University. On October 15th, 10am (UK time!), they’ll be joining us from Australia to talk about the gastronomic transformation of Melbourne. Details of the event with Zoom link are available on the CHEFS Online Research Talks Page.

Food, laneways and public art: The gastronomic transformation of Melbourne
Dr Warwick Frost & Dr Jennifer Frost, La Trobe University
Friday 15 October, 10am, on Zoom
Abstract: In the 1980s, Melbourne was increasingly characterised as a ‘doughnut city’ in which night-time activities had deserted the Central Business District. A number of strategic policy reforms paralleling organic developments in public street art led to the rise of a strong cafe culture which reinvigorated the city and which has become central to the city’s destination marketing campaigns. Melbourne’s cafe culture was particularly characterised by small independent operators presenting themselves as cutting edge and in tune with the latest developments in artistic culture and environmental sustainability. This presentation outlines these changes, the challenges they have brought and explores attempts by other cities to replicate them.

If you’d like to recommend a future speaker, or self-nominate to deliver a talk, please let me know.

After a summer break, our monthly virtual research roundtables are back! The 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:

  • Wednesday 15 September, 3-4pm (meeting invite circulated previously)
  • Wednesday 13 October, 4-5pm
  • Wednesday 17 November, 2-3pm

Meeting invites (with Zoom link and meeting password) will be sent out shortly 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.

Be sure to check out our most recent blog post: Punita Chowbey reflects on her research with British South Asian mothers, and the complex relationship between healthy eating and time.

Below, we have:

  • updates on recent CHEFS members’ activities (findings report and webinar recording from an exploratory project on digital marketing, storytelling, and the regional wineries of the UK’s Midlands and North);
  • resources/calls for papers/conference announcements (including the ‘Digital Innovation and Wine’ CHEFS symposium on 13 September, and a BSA event on the lived experience of alcohol in social science research and teaching on 15 September);
  • the usual call for contributions and content for the November 2021 edition of What’s Cooking.

Lastly, some sad news to share: Deborah Harrop, one of the original forces behind the creation of CHEFS, passed away in August after a hard-fought battle with cancer. Deb’s food-related research interests focused on older people, care homes, and defining health and wellbeing outcomes; her humour, insight and capacity to bring people together were also key ingredients in the initial CHEFS launch events. Deb’s family has suggested donations in her memory to Cats Protection or the cattery that she used to volunteer at: Dove Cat Rescue Sanctuary. They are also planning a virtual book of condolences. Deb will be much missed.

Jen

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Recent CHEFS Activities

Jennifer Smith Maguire and John Dunning, in collaboration with Sheffield Hallam food and nutrition student researchers Samantha McCormick and Piotr Hipsz, recently wrapped up an exploratory project looking at digital marketing, storytelling and regional identity in relation to the wineries of the Midlands and North of the UK. Information about the project, ‘Innovation Opportunities and Digital Storytelling: An Exploratory Study of the Midlands and North Wine Region’ can be found on the project page, including links to download the findings report and to access a recording of the June 14 webinar that presented some of the findings to regional wine sector stakeholders.

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Resources/call for papers/conference announcements

Digital Innovation and Wine Online Colloquium, 13 September, 14.00-16.00 (GMT).

This event is intended for colleagues based at Sheffield Hallam University and Excelia, and forms part of the ongoing exploration of potential collaborations between SHU and Excelia. The two-hour, online event focuses on digital innovation and wine. Please register as a participant by 9th September (extended deadline). Details, including a draft programme for the event, can be found on the CHEFS event page.

Relevant perspectives on the colloquium theme of ‘digital innovation and wine’ may include but are not limited to: Marketing and storytelling; Destination branding; Hospitality and tourism management; Experience economy; Cultural production and consumption; Provenance, authenticity, and heritage; Sensory analysis; Practitioner and industry perspectives. Equally, colleagues with no prior research engagement with wine as an empirical field of study are very welcome to take part. Wine is a fertile area of research, providing ample opportunity for inter-disciplinary and cross-cultural comparative work.

Thinking critically about lived experience of alcohol in social science research and teaching’, A BSA Alcohol Studies Group Workshop – Wednesday 15th September 2021 (9.45am-1pm BST)

This half-day online workshop will be structured around the broad theme of ‘lived experience’ of alcohol, in social science research and teaching. To view the presentation abstracts and to book please see the information online. The event is free for BSA members and £10 for non-members. Please get in touch with the convenors claire.markham@ntu.ac.uk or kat.jackson@newcastle.ac.uk if you are not a BSA member and would like to enquire about applying for a subsidised place, or if you would like more information about the workshop.

New publication: Ian Taplin. 2021. The Napa Valley Wine Industry: The Organization of Excellence. Cambridge Scholars.

25% discount available for orders online www.cambridgescholars.com Discount code: PROMO25

This book examines how Napa became a pre-eminent site for the production of great and sometimes iconic wines in a short space of time. Unlike its Old World counterparts whose development took place over centuries, Napa’s inception didn’t start until the beginning of the 19th century, and even then struggled to identify appropriate grape varietals and find a market for such wine, only to be frustrated when Prohibition occurred in the early 20th century and practically shut down the industry. It was in the 1960s that winegrowing would re-emerge on a scale and quality that began to be noticed by informed critics and neophyte consumers. In the following decades, critical information sharing networks of owners and winemakers emerged, facilitating a collective organization learning that fostered a commitment to quality and consistency that would cement Napa’s reputation. During these decades, technical skills were embraced, institutional support harnessed, and demand for premium wine in America grew. This book is a story about this evolving wine market, about how key individuals were able to shape its organization and build a brand that would increasingly be identified as amongst the best in the world. It starts with an early discussion of what constitutes quality and how wine has been evaluated over the centuries, and ends by exploring Napa’s apotheosis and the current critical issues facing the industry in that area.

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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 2021. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Friday 29 October.

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).

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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by | July 1, 2021 · 8:30 am

What’s Cooking, July 2021

CHEFS logoWhat’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?

Below, we have:

  • updates on recent CHEFS members’ activities (including a fantastic range of staff/student research collaborations, a recent webinar on digital storytelling and regional wineries, and Sheffield’s recent Sustainable Food Places Bronze Award);
  • resources/calls for papers/conference announcements (including details for SHU-based colleagues to register for our 13 September online colloquium on digital innovation and wine, plus upcoming abstract deadlines for the Drinking Studies Network Conference and Gastronomy Summit);
  • the usual call for contributions and content for the September 2021 edition of What’s Cooking.

Looking ahead: we’ll be taking a summer break from our monthly virtual research roundtables, but we will be back in September. The 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:

  • Wednesday 15 September, 3-4pm (after a summer hiatus!)

Further dates will be circulated once the autumn teaching timetable is set. 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.

Happy reading!

Cheers, Jen

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Recent CHEFS Activities

Some fantastic examples over the past academic year of student/staff research collaborations, with CHEFS colleagues’ research being supported through working with student researchers:

  • Samantha McCormick (BSc Hons Nutrition, Diet & Lifestyle) and Piotr Hipsz (MSc Nutrition for Sport and Exercise) have carried out a range of work (including doing an online media study, managing a Qualtrics survey, doing some qualitative content analysis, and preparing a literature review) as part of a project on digital storytelling, regional identity and the wineries of the Midlands and North region (see next news item!) led by Jennifer Smith Maguire and John Dunning.
  • Megan Flint (MSc Nutrition with Public Health Management) is undertaking a systematic review and meta-analysis on the effects of caffeine on appetite regulation with CHEFS colleagues Jenny Paxman, Lucie Nield and Tony Lynn and Hallam alumnus Beatrice Hunt (MSc Nutrition with Obesity and Weight Management).
  • Nazmin Begum and Grace Agi (both MSc Nutrition with Public Health Management students) have been entering 24 dietary recalls in Nutritics. This is part of a study led by Jo Pearce, which aims to look at mineral intake from both dietary sources and supplements in women, 6-12 months post-partum.
  • Katie Hamilton and Rebecca Gristwood (both BSc Hons Food Marketing Management) are currently undertaking longitudinal research exploring the media representation of stigmastised brands (including media data capture, thematic and content analysis) for Paul Beresford and Craig Hirst.
  • George Wheatley (MSc Food Consumer Marketing and Product Development) and Lauren Hellicar (MSc Nutrition with Public Health Management) have worked together with Jo Pearce and Lucie Nield to interview students in the current PG Food and Nutrition cohort about their thoughts on the Work Related Learning module and have suggested some interesting improvements and changes which the course and module teams are taking forwards for 2022 and 2023 iterations of the module.

Jennifer Smith Maguire and John Dunning have been busy over the past several months with a research project on digital storytelling and the regional wineries of the Midlands and North. (You can find out more about regional wineries here.) The project was funded by SHU (via the Connecting with Professional Practice seed corn fund, and Department of Service Sector Management fieldwork fund), which allowed us to bring Samantha McCormick and Piotr Hipsz onto the team as student researchers (see news item above) to assist with the literature review, media audit, and survey and interviews of regional wineries. On 14 June, the team presented initial findings in a SIP/ERDF-funded webinar, aimed at wine sector stakeholders: regional wineries, regional wine retailers and restaurateurs, and representatives of the national and regional WineGB professional bodies. The webinar recording is available on the CHEFS website, and a final report will be available later in the summer.

CHEFS research made an appearance at Sheffield Hallam University’s online Creating Knowledge Conference, 22-25 June (recordings of sessions are due to be online here in the near future). Sue Campbell presented a poster, ‘Developing a cross University Collaborative Brewing Research Consortium’ on behalf of Susan G. Campbell, Jillian Newton, Danny Allwood, Tim Nichol, Hongwei Zhang, and Jennifer Smith Maguire, and Jen Smith Maguire co-presented a session on ‘Galleries, Wineries and Regional Development: Reflections on LTU/SHU Collaboration’ with Jennifer Frost and Warwick Frost, colleagues from La Trobe University’s Department of Management, Sport and Tourism. Jennifer and Warwick will join CHEFS in the autumn to deliver an online research seminar on their food-related research. Details to come!

Great news for ShefFood! Sheffield (as a city) won a Sustainable Food Places Bronze Award in June 2021, a national award for efforts to create a more sustainable, healthy and fair food system in the city. The bid was submitted on behalf of the city by ShefFood which is made up of voluntary, community, faith, social enterprise, local authority, academic and commercial groups (which includes representation from SHU; CHEFS members Lucie Nield and James Ellerby contributed to the bid). ShefFood is an independent partnership who works with groups in the city and was challenged to evidence successful and wide-ranging action on key issues including promoting healthy and sustainable food, tackling food poverty, addressing diet-related ill health, improving access to affordable healthy food and reducing food waste as well as improving the ecological footprint of the food systems. The next challenge: to move from bronze to silver award and work is already underway! Lucie Nield is looking for another ‘foodie’ staff member of SHU to join the ShefFood group. If anyone is interested, please contact her directly at l.nield@shu.ac.uk.

James Ellerby has moved into a new role with Russell Partnership Collection, an international hospitality and food consultancy. James may have left SHU, but we’re delighted that he’s keeping his links with CHEFS, and looking forward to future opportunities to collaborate!

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Resources/call for papers/conference announcements

Digital Innovation and Wine Online Colloquium, 13 September, 14.00-16.00 (GMT).
This event is intended for colleagues based at Sheffield Hallam University and Excelia, and form part of the ongoing exploration of potential collaborations between SHU and Excelia. The two-hour, online event focuses on digital innovation and wine. Please register as a participant by 1st September. Details, including a draft programme for the event, can be found on the CHEFS event page. Relevant perspectives on the colloquium theme of ‘digital innovation and wine’ may include but are not limited to: Marketing and storytelling; Destination branding; Hospitality and tourism management; Experience economy; Cultural production and consumption; Provenance, authenticity, and heritage; Sensory analysis; Practitioner and industry perspectives. Equally, colleagues with no prior research engagement with wine as an empirical field of study are very welcome to take part. Wine is a fertile area of research, providing ample opportunity for inter-disciplinary and cross-cultural comparative work.

Drinking Studies Network Conference, 13-14 November 2021, Virtual Conference.  Abstract deadline: 31 July 2021.
Since its foundation in 2010 the Drinking Studies Network has grown into a dynamic research community of over 300 members worldwide, from an exceptionally wide range of disciplinary and professional backgrounds. To mark our 10th anniversary – at a year’s delay due to the COVID-19 pandemic – we want to bring together members, old and new, to identify and pursue the major challenges in our rapidly developing field. We invite panels and paper proposals that align with any of the main goals of the conference, which are detailed on the event page here. Papers should normally be no more than 20 minutes in length. Panel proposals (3 papers) are welcome; as are alternative formats. In the interests of the event functioning as a collective conversation we will follow our long-standing policy of not running parallel sessions. This means that the number of papers will be restricted. Priority will go to those proposals that most explicitly – and most interestingly – address the conference goals. Proposals should be of no more than 250 words per speaker, accompanied by a short biography of no more than 100 words. Please send to drinkingstudies@gmail.com by 31 July 2021. We welcome proposals from beyond our current membership: email drinkingstudies@gmail.com to join the DSN (this is free) to become eligible. The conference will take place virtually,  and will be free of charge.

Gastronomy Summit 2022, Oxford Cultural Collective/Ulster University, 11-13 April 2022. Deadline for abstracts: 1 August.
The overarching theme of Gastronomy Summit 2022 is: Developing food and drink destinations in ways that benefit local communities. The Summit’s tracks (themes), which should be the focus of submitted abstracts, papers and posters are:

  • Food, drink and hospitality as catalysts for economic, cultural and social regeneration in urban or rural locations
  • Food, drink and hospitality as catalysts for equality and social cohesion
  • Food, drink and regenerative tourism
  • Food, drink and identity
  • Food, drink and hospitality as catalysts for sustainable development
  • Education in culinary arts and gastronomy (e.g. cultural contextualization, links to destination development)

Submissions may relate to conceptual or empirical research and should normally report on completed studies in one or more of the Summit’s tracks (noted above). Abstracts and papers reporting on substantially developed work in progress will also be considered. You may wish to consider the submission of a poster to report on work in progress. You are encouraged to include commentary on the possible application and impact of your research. The research committee encourages submissions from established researchers, as well as those in the early stages of their academic careers, including doctoral students. Deadlines: submission of paper abstracts (300 words) due 1 August, with full papers if accepted due 1 November; submission of poster proposals due 1 November. Details available online in the Call for Submissions and Posters.

Food and Drink Federation free webinars (registration required)

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

The next edition of What’s Cooking will be September 2021. 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 30 August.

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).

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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by | May 1, 2021 · 7:42 am

What’s Cooking, May 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?

Check out our most recent blog from Jenny Paxman, which reviews the socio-cultural dimensions of the pandemic, highlights emergent inequalities, challenges and opportunities for change, and considers how these impact on food security, appetite, nutrition, and food behaviours. It’s a great introduction to SHARe: Sheffield Hallam Appetite Research, a new sub-cluster of CHEFS.

The blog site has recently had a major spring cleaning and update. Check out our:

  • New homepage, which highlights our three main clusters of work within the CHEFS, SHARe and SWEFS (Surplus Waste and Excess Food in Society) clusters;
  • New events page, with information on our monthly research roundtables, September’s Digital Innovation and Wine event (see below!), SHU Brew, and past events;
  • New research page, with an A to Z of highlights of recent member outputs. Have you got something to contribute? Please let Jen (smith1@shu.ac.uk) know—one entry maximum per member, plus a fun challenge to see who can complete the missing letters (A-G, O-P complete; we need H-N and Q-Z!);
  • Updated members page reflecting some of our new additions. Not on there and would like to be? Please let Jen know (smith1@shu.ac.uk).

Below, we have:

  • updates on recent CHEFS members’ activities (including consumer perceptions of post-covid hospitality, a mentoring scheme for food studies students, a collaborative workshop on digital storytelling and wine, research on responses to breastfeeding in public (including a call for survey participants), and involvement in two bids to the Transforming UK Food Systems Call);
  • resources/calls for papers/conference announcements (including 15th May online event ‘Feeding Sheffield Sustainably’, upcoming May events/deadlines, a new report from the Food and Drink Federation, and two upcoming job opportunities at School of Wine & Spirits Business of Burgundy School of Business);
  • the usual call for contributions and content for the July 2021 edition of What’s Cooking.

Finally: a reminder of our monthly virtual research roundtables: 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:

  • Wednesday 12 May, 3-4pm
  • Wednesday 16 June, 4-5pm
  • Wednesday 15 September, 3-4pm (after a summer hiatus!)

Meeting invites (with Zoom link and meeting password) are sent out via the CHEFS JISC list (September invite will be circulated shortly).
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.

Happy reading!

Cheers, Jen

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Recent CHEFS Activities

James Ellerby contributed to Come Back Strong: Hospitality Insight Report, an industry report developed in collaboration with Airship, on consumer attitudes and perceptions in relation to returning to hospitality venues post-covid. James, along with dan Brookman, CEO of Airship also presented the findings via an Institute of Hospitality webinar on 27 April which further laid out the simple steps that businesses of all sizes can take to implement a ‘value exchange’ and introduce a simple loyalty model to generate immediate revenue and drive footfall as the sector reopens.

Jenny Paxman has been working with the SHU Press Office to support ‘Flourish in Food’ a mentoring scheme set up by Hallam alumni Cameron Rigg. The scheme includes 150 food industry mentors paired with Food students all over the country (including Hallam students and alumni mentors). The scheme aims to help students gain general food industry advice, and offer application and interview support, motivation and guidance, and networking opportunities within the food industry. Further details available on Flourish in Food’s website, or email flourishinfoodmentoring@gmail.com.

John Dunning, Jennifer Smith Maguire and Valentina Kirova (at Excelia) will be hosting an online research colloquium on 13th September, on the topic of ‘digital innovation and wine’. Relevant perspectives on the workshop theme of ‘digital innovation and wine’ may include but are not limited to:

  • Marketing and storytelling
  • Destination branding
  • Hospitality and tourism management
  • Experience economy
  • Cultural production and consumption
  • Sensory analysis
  • Provenance, authenticity and heritage
  • Practitioner and industry perspectives

Colleagues with no prior research engagement with wine as an empirical field of study are very welcome to take part. Wine is a fertile area of research, providing ample opportunity for inter-disciplinary and cross-cultural comparative work. Full details are available on the CHEFS Events page. A formal invitation to register to participate will be circulated in mid-May.

Cecile Morris and MSc Nutrition with Public Health Management student Amy Furness are carrying out research on emotional responses to breastfeeding in public. The first phase of the research is a survey, which will act as a gateway to recruit interview participants for a second phase of the project. The survey is accessible here. Please share widely; the survey runs until 31 May. Amy’s research is part of a wider project on attitudes towards breastfeeding in public. The health benefits of breastfeeding are well documented for mothers and babies alike, however, breastfeeding rates remain low in the UK. Negative attitudes towards breastfeeding in public are an important contributing factor in breastfeeding discontinuation. Well publicised examples of breastfeeding mothers being asked to cover up have exacerbated this. We know that some segments of the population are more likely to support / oppose breastfeeding in public and attempts to identify articulated reasons for being unsupportive of breastfeeding in public have provided some valuable background information. However, readers’ comments on articles reporting breastfeeding in public incidents provide evidence of a charged emotional context. Despite this, emotional responses from members of the public to breastfeeding in public have not been rigorously investigated and reported. If you have any questions about the research, please get in touch with Cecile.

CHEFS members have been involved with two recent first stage bids to the second UKRI Transforming UK Food Systems Call. James Ellerby, Alisha Ali and Jenny Paxman were involved in a bid led by University of Sheffield on ‘Creating a micro-urban food system for catalysing capabilities to grow, prepare and share healthy sustainable food.’ Jennifer Smith Maguire was co-applicant on ‘Pulses for health and the environment’, a bid led by Professor Martin Howarth of the National Centre of Excellence for Food Engineering along with SHU colleagues Bipro Dubey and Robert Bradshaw.

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Resources/call for papers/conference announcements

Feeding Sheffield Sustainably, Saturday 15 May, 1-4 pm. Register here.
The Festival of Debate’s Feeding Sheffield Sustainably is a free, half-day conference that will happen virtually on Saturday 15th May, featuring talks from speakers working across Sheffield’s food system. The key purpose of the event is to bring civil society organisations who work in local food production, food waste and food poverty initiatives together to discuss how their work can complement and reinvigorate our approach to food in Sheffield. Speakers include: Prof Duncan Cameron (University of Sheffield, Institute for Sustainable Food); Dr Alexandra Sexton (University of Sheffield, Institute for Sustainable Food); Debbie Mathews (Manor & Castle Development Trust & S2 Food Bank); Gareth Roberts (Sheffield Food Partnership & Regather); Rene Meijer (Food Works); Sam Evans (S6 Food Bank); Martin Yarnit (Food Hubs); Sue Pearson (Heeley City Farm); Fran Halsall (Regather).

SHEFF-Yield webinar, Thursday 27 May, 6pm. Register here.
This is the sixth webinar from the SHEFF-Yield series that aims to teach Sheffield community how and why to grow your own food at home. Speaker Anton Rosenfeld from Garden Organic will give a talk on ‘Practical Organic Growing: Beyond not using chemicals.’

Sheffield Alcohol Research Group Early Career Alcohol Research Symposium, 6-7 July 2021 (online). Deadline for abstracts: 24 May.
This two day online symposium is aimed at early career researchers (ECRs), working in the field of alcohol from both public health and social perspectives. The symposium is designed to give ECRs a new platform to discuss and present their research, in an environment that facilitates research dissemination, mentoring, and networking. Abstract submission and registration are now open. If you wish to submit an abstract, please fill in this form no later than the 24 May 2021. For more details and a registration link, please see attached or visit the website. 

BSA Alcohol Studies Group Virtual Workshop, Wednesday 15th September 2021, ‘Thinking critically about lived experience of alcohol in social science research and teaching’. Deadline for abstracts: 30 May.
Our next study group event will be structured around the broad theme of ‘lived experience’ of alcohol, in social science research and teaching. We aim for this to be a supportive event for open reflection and discussion. We welcome 20 minute presentations in the traditional PowerPoint type format but would consider presentations in other formats which can be delivered online. The event is open to all. The event is free for BSA members. There will be a £10 minimum charge for non-members, though some free places may be available for non-members on request. Please submit your abstract of no more than 200 words by 30th May 2021 to the convenors claire.markham@ntu.ac.uk or kat.jackson@newcastle.ac.uk, or please get in touch if you have any questions or would like more information.

Gastronomy Summit 2022, Oxford Cultural Collective/Ulster University, 11-13 April 2022. Deadline for abstracts: 1 August.
The overarching theme of Gastronomy Summit 2022 is: Developing food and drink destinations in ways that benefit local communities. The Summit’s tracks (themes), which should be the focus of submitted abstracts, papers and posters are:

  • Food, drink and hospitality as catalysts for economic, cultural and social regeneration in urban or rural locations
  • Food, drink and hospitality as catalysts for equality and social cohesion
  • Food, drink and regenerative tourism
  • Food, drink and identity
  • Food, drink and hospitality as catalysts for sustainable development
  • Education in culinary arts and gastronomy (e.g. cultural contextualization, links to destination development)

Submissions may relate to conceptual or empirical research and should normally report on completed studies in one or more of the Summit’s tracks (noted above). Abstracts and papers reporting on substantially developed work in progress will also be considered. You may wish to consider the submission of a poster to report on work in progress. You are encouraged to include commentary on the possible application and impact of your research. The research committee encourages submissions from established researchers, as well as those in the early stages of their academic careers, including doctoral students. Deadlines: submission of paper abstracts (300 words) due 1 August, with full papers if accepted due 1 November; submission of poster proposals due 1 November. Full details available online in the Call for Submissions and Posters.

Food and Drink Federation/Santander UK food and drink export report: Food and Drink Industry Report 2021
The report looks at the impacts of the COVID-19 pandemic on UK food and drink exports in 2020, and finds that exports fell by 9.7% in 2020 compared to the previous year, totalling £21.3bn, despite sporadic re-openings of the hospitality and travel sectors. The report includes a focus on exports to four growth markets with insights from specialists in Santander’s export team: the United States, and key members of the Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP) Canada, Australia and New Zealand. The report also looks at the export performance of producers in the UK’s nations and regions, with insights provided by FDF Scotland and FDF Cymru. Report is free to download.

Job opportunities: Burgundy School of Business
The School of Wine & Spirits Business of Burgundy School of Business, in Dijon, France, is looking for initial expressions of interest, in advance of recruiting staff from September 2021. Expressions of interest (and/or requests for further details about the posts can be had from either Nikos Georgantzis nikolaos.georgantzis@bsb-education.com or Steve Charters steve.charters@bsb-education.com. There are two posts available:

  • Research-Teacher in Wine and Spirits Business. This is a senior position for an academic from one of the business disciplines to carry out research and to teach. We are a small but dynamic, multicultural research team who work very cooperatively, and this would suit someone who enjoys working with others. The teaching load is to be determined, depending on overall responsibilities, but will be designed to suit an active researcher. A background in any discipline will be welcomed, but applications from those with experience of general Management, Strategy, Hospitality or Distribution will especially welcome, as will those from academics who have done work specifically in the field of spirits.  Experience in the wine and spirits is not essential, but a willingness to focus on the field is.
  • Research Assistant/Post-Doctoral Researcher. There is a post for a Research Assistant. This is designed either for a PhD student who is looking for some employment in the field whilst they complete their thesis, or for a Post-Doc.  The responsibilities will include assisting our researchers on their projects (especially one funded by the European Union) and a level of teaching, to be determined. It is expected that the successful applicant will have some experience in the field of wine or spirits (or possible more broadly food) and be willing to concentrate on this area in their work.  As we are a School of Business and anticipate that the applicants will submit/have a doctorate in one of these, but we would be willing to consider other disciplines if they were relevant to our focus.

For both positions good written and spoken English is essential (most of our courses are taught in English).  French is helpful but not essential, and support and teaching will be available to any non-French speaking person who is appointed.  A willingness to focus on wine and/or spirits is also a given!

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Call for content for the next edition of What’s Cooking
The next edition of What’s Cooking will be July 2021. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Thursday 24 June.

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).

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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by | March 1, 2021 · 7:12 am

What’s Cooking, March 2021

 What’s Cooking, March 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?

Below, we have:

  • updates on recent CHEFS activities (including developments in working with the Wine and Spirit Education Trust; a research output on Chinese wine gifting; new research on lifestyle interventions for women with infertility, and community engagement in alcohol licensing; the 2022 Nutrition Society conference; and a Horizon 2020 bid on food waste and vulnerable consumers);
  • resources/calls for papers/conference announcements (including a fully funded PhD on food insecurity; online events on drug history and harmful drinking; an archival resource of cookbooks), and the usual call for content for the May 2021 edition of What’s Cooking.

Finally: a reminder of the upcoming monthly virtual research roundtables: 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:

  • Wednesday 17 March, 4-5pm
  • Wednesday 14 April, 2-3pm
  • Wednesday 12 May, 3-4pm
  • Wednesday 16 June, 4-5pm

Meeting invites (with Zoom link and meeting password) have been 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.

Happy reading!

Cheers, Jen

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Recent CHEFS Activities

John Dunning is leading an application for the Department of Service Sector Management of Sheffield Hallam University to become a Wine and Spirit Education Trust (WSET) Approved Programme Provider (APP). This will mean that we will be able to run a range of WSET wine courses, which will provide great opportunities to widen wine study and research for our students, CHEFS members, DSSM colleagues and other interested parties. Further updates to come as this exciting development progresses. For more information or general enquiries, please contact Dr John Dunning, DipWSET, FWS: J.Dunning@shu.ac.uk

Jennifer Smith Maguire and John Dunning completed the first output from their research on Chinese wine gifting practices, which will appear as a chapter in the forthcoming Routledge collection, Wine and The Gift: From Production to Consumption. Wine is increasingly popular in China, but familiarity with and knowledge of wine remain relatively low. Gifting plays an integral role in the expression of Chinese cultural values, as a process through which respect is demonstrated and social ties and mutual obligations are fostered. However, how does that process unfold when knowledge of the intended honorific meaning of the gift cannot be taken for granted? Semi-standardized interviews, complemented by photo elicitation activities, were conducted with a small sample of Chinese consumers of varying ages and levels of wine involvement. The analysis highlights the contingent and laborious accomplishment of gifting: a well-chosen gift involves a series of adjustments made by the gift-giver, to ensure the gift is calibrated to reflect the giver-recipient relationship, and aligned to the recipient’s capacity to appreciate the gift. In adopting a sociological perspective on gifting as consumption, the chapter contributes novel qualitative insights to existing knowledge of wine-related Chinese consumer behaviour.

Lucie Nield is working with the Fit 4 Baby Research Group based in Teesside and coordinated by Tees Valley Sport. The aim of the research is to develop a co-designed lifestyle intervention for women with infertility. The work encompasses a systematic review, focus groups and interviews with services users and specialists in the field of fertility to look at the existing evidence base and what an ideal intervention would look like. She is involved in the systematic review and on the steering group. A co-designed intervention will then be developed, piloted and evaluated with further review undertaken. A second ‘tweaked’ intervention will then be piloted. The project is funded by Sport England and the systematic review should be complete by early Spring.

Joanna Reynolds has a new PhD student, Filip Djordjevic, starting in March as part of the La Trobe University – Sheffield Hallam University collaboration. Based primarily at La Trobe in Melbourne, but with co-supervision from Jo Reynolds and Paul Hickman (SHU, Department of Psychology, Sociology & Politics), Filip will be conducting research into processes and impacts of community engagement in alcohol licensing decisions in Australia and the UK. He will be exploring several case studies in each country, with particular attention on understanding impacts of engagement for disadvantaged groups. If you would like to know more, or know of any examples of communities influencing alcohol licensing, please contact Jo Reynolds: joanna.reynolds@shu.ac.uk

Jenny Paxman has been involved in a successful bid to host the 2022 annual Nutrition Society Summer Meeting in Sheffield (12-15 July, 2022). The competitive bid to host 400 delegates in the city across the four day conference was put together by Marketing Sheffield’s Conference Team, Sheffield Hallam University (SHU) and the University of Sheffield (UoS). The team in Sheffield brings together local expertise around the theme of food and nutrition and internationally renowned speakers with a view to exploring the pathway to a sustainable food future, looking at areas such as building ethical food systems, eroding nutritional inequalities and sustaining an ageing population. From Sheffield Hallam the conference team is led by Jenny Paxman, Subject Group Leader for Food and Nutrition at SHU, with support from Lucie Nield joined by colleagues from the University of Sheffield, Dr Liz Williams from The Human Nutrition Unit and Dr Sam Caton from The Institute for Sustainable Food.

Dianne Dean has been involved in a Horizon 2020 project bid: ‘A Systemic Approach to Reducing Waste and Producing Food with Improved Accessibility, Welfare, Affordability, and Sustainability that is Transformational and Engaging’ (AWAYSTE). Di, along with Pallavi Singh, Michael Benson and John Kirkby, are responsible for work package 1, which aims to build a deeper understanding of vulnerable consumer’s relationship with food. The research will focus on providing insight into how vulnerable consumers purchase food, what type of food they consume, what is the choice criteria, how they manage their food waste, if/how they recycle and understand their acceptance of novel food and sustainable packaging. This information will help guide other work packages in the project to co-create sustainable food products using new technologies that has the vulnerable consumer in mind.

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Resources/call for papers/conference announcements

Funded PhD studentship on food insecurity; deadline 12th March

Opportunity to apply for a fully funded ESRC CASE PhD studentship, to a suitably qualified candidate, working in the field of food insecurity. Based at the University of Liverpool, working in collaboration with a local social enterprise, Can Cook, we aim to critically evaluate food charity, taking into account diet, food choice, and psychological wellbeing and will look at the optimum process to support food security at the scale of community and household. Further particulars about the studentship can be obtained from either Alan Southern or Charlotte Hardman at the University of Liverpool. Details of how to apply can be found on the University of Liverpool web pages here. The deadline for applications is March 12th.

Zoom roundtable on drug history, 9th March

The Alcohol and Drug Historical Society are hosting a round table on ‘The Past, Present, and Future of Drug History’. The event is free and open to the public. Tuesday, March 9, 2021, 5-7PM (Eastern Standard Time—note the North American time zone!). Registration is required: register here. Participants:

  • Paul Gootenberg, Stony Brook University, “The Globalization of Drug History, 1990-2020”
  • Miriam Kingsberg Kadia, University of Colorado Boulder, “The Historiography of Drugs in East Asia”
  • Emily Dufton, George Washington University, “Still Searching for the Holy Grail: The Long History of Medication Assisted Treatment in the US”
  • Lucas Richert, University of Wisconsin, Madison, “The Intersection of Drug History and Pharmacy History”

DARC research seminar on harmful drinking, 17th March

Drug and Alcohol Research Centre seminar by James Morris on ‘Why harmful drinkers reject change: coping and cognition in maintaining heavy drinking’ on 17th March. Details and registration here.

Digital cookbook archive

The Internet Archive is a non-profit library of millions of free books, movies, software, music, websites, and more. It’s Cookbooks and Home Economics Collection has over 10,000 vintage recipe books available for free in digital form (a useful overview introducing the collection is here).

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

The next edition of What’s Cooking will be May 2021. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Thursday 29 April.

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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Filed under alcohol, Diet and health, inequalities & social justice, research, sustainability, What's Cooking?, wine

by | January 8, 2021 · 1:21 pm

What’s Cooking, January 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?

To start off 2021, be sure to have a look at our latest research blog out: a profile of Caroline Westwood’s research on agricultural shows. Caroline gives us an overview of her research journey and insights into how the pandemic has impacted on the world of agricultural shows, which are a fundamental part of local, regional and national food systems. Thanks very much to Caroline!

If you’d be interested in sharing your research profile, or writing a blog on your research, please let me know; we’re always keen to feature new authors, including PhD students.

Below, we have:

  • updates on recent CHEFS activities, including recent publications from Anna Stalmirska (on food tourism) and Caroline Westwood (on agricultural shows), and a findings report from Jennifer Smith Maguire (on wine farmworker heritage);
  • resources/calls for papers/conference announcements, and the usual call for content for the January 2021 edition of What’s Cooking.

Finally: a reminder of the upcoming dates of our monthly virtual research roundtables. These meetings 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:

  • Wednesday 13 January, 2-3pm
  • Wednesday 10 February, 3-4pm
  • Wednesday 17 March, 4-5pm

Zoom links and meeting passwords have been 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.

Happy reading!

Cheers, Jen

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Recent CHEFS Activities

Anna Stalmirska has had her first article accepted and published in Tourism Geographies. In the article, Cultural globalisation and food in urban destination marketing, cultural globalisation is discussed as the theoretical perspective that proves helpful in explaining the application of food in destination marketing. Taking the city of York, England, as a case study, it is shown how cultural homogenisation, heterogenisation and glocalisation influence both the cultural landscape of York, as well as in how food (global, local and glocal) is presented and marketed to visitors.

Caroline Westwood has had her second article accepted and published in Event Management, co-authored with Greg Langridge-Thomas and Philip Crowther. In the article, The Royal Welsh Show: The Nation’s True Cauldron, agricultural shows are discussed within the concept of the value of these events. They offer a variety of networks and platforms for ‘rural actors’ to connect both through planned and less planned interactions and linkages within the event. These events almost act as a canopy of connections which exist far beyond the annual 4-day event, engaging people and organisations alike, consequently, co-creating network value.

Jennifer Smith Maguire completed ‘South African Wine Farm Worker Heritage Stories and the Potential for Ethical Value Generation,’ the findings report of a pilot study funded by Sheffield Hallam’s Developing International Research Funding Opportunities (DIRFO) Scheme and the UK & Ireland Principles for Responsible Management Education (PRME) Seed Funding, carried out in collaboration with Ms Nikita-Marie Bridgeman as part of her MSc dissertation research for her degree in Food Consumer Marketing and Product Development, Sheffield Business School, and South African partners, Mr Charles Erasmus (from South Africa’s Wine Industry Value Chain Roundtable), and Ms Sharron Marco-Thyse (from the Centre for Rural Legal Studies, Stellenbosch South Africa). The pilot study focuses on the potential for South African wine farmworkers to take on a more active role as co-creators of winery brand value, and for wine farmworkers’ heritage stories to generate ethical value in a major export market (the UK). A review of research on how ethical value generation and value claims are articulated in the premium wine market highlighted the shortcomings of certifications as devices for product differentiation. In contrast, research underscores the power of evidence-led, credible, authentic provenance stories for achieving competitive advantage for premium wineries. Provenance stories are understood as outcomes of co-creation processes involving multiple actors all along the value chain, yet farmworkers remain a largely absent and unacknowledged group of stakeholders—both as subjects of provenance stories and as storytellers. The report shares findings from a five-phased qualitative, interpretivist research design, which explored the ways in which heritage, place and provenance shape South African wines’ presence in the marketplace, and the experiences, perceptions and evaluations of a network of stakeholders—farmworkers, producers, consumers, intermediaries—involved in the realization of brand value for South African wines.

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Resources/call for papers/conference announcements

Online seminar: Bright Minds – Food Security
Thursday 21 January 2021, 12:00 – 13:00, on Zoom

Introduced by Professor Duncan Cameron, co-director of our Institute for Sustainable Food. Seminar by Mary Eliza, PhD student: ‘Hacking the soil microbiome’. Register here.

Hello everyone, I am Mary Eliza! I work with bacteria which live in the nodules of legume plants (peas, beans). These bacteria provide nitrogen (an element essential for plant growth and development) to plants in an accessible form. However, these bacteria face competition to colonise the soil and the nodules.

I want to investigate a potential solution to this challenge by looking inside bacteria. Sometimes, the nitrogen fixing bacteria naturally harbour viruses inside them which confer advantages or benefits to the bacteria. I am interested in looking at the benefits that these symbiotic viruses have on the survival of host bacteria when in competition with other bacterial populations. Do the viruses increase the competitiveness of their hosts?

Can they be used to increase the effective nitrogen providing bacterial populations in soil and the nodules of plants? If yes, can these virus carrying bacterial hosts be used as biofertilisers in the agriculture industry?

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

The next edition of What’s Cooking will be March 2021. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Wednesday 24 February.

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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by | November 2, 2020 · 11:42 am

What’s Cooking, November 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?

If you haven’t already done so, check out our latest research blog, ‘A critical application of branding to promote acceptance of breastfeeding in public in the UK’ from SHU PhD candidate Anuradha Somangurthi. Anu aims to critically evaluate the existing UK breastfeeding campaigns and develop a social marketing and branding campaign that will more effectively target those opposed to breastfeeding in public.

This autumn, we’ve experimented with monthly virtual research roundtables. These meetings 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. Unfortunately, the November 18th roundtable has been cancelled due to a teaching clash, but future dates for your diaries:

  • Wednesday 13 January, 2-3pm
  • Wednesday 10 February, 3-4pm
  • Wednesday 17 March, 4-5pm

Zoom links and meeting passwords have been sent out via the CHEFS JISC list. Not joined the JISC list yet? See information on the very bottom of each CHEFS webpage.

Below, we have updates on recent CHEFS activities, including:

  • a collaborative funding bid from several CHEFS members, led by Dianne Dean, on the impact of COVID on household food and drink practices;
  • a list of resources/calls for papers/conference announcements, and the usual call for content for the January 2021 edition of What’s Cooking.

Happy reading!

Cheers, Jen

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Recent CHEFS Activities

Over the past several months, Di Dean, Jo Reynolds, Katie Dunn, Pallavi Singh, Jenny Paxman, Jia Liu and Jennifer Smith Maguire have been discussing potential avenues for collaborative research on food and drink practices in the ‘new normal.’ The first outcome: Dianne Dean has submitted an interdisciplinary UKRI bid to examine the impact of COVID on household food and drink practices, with Di as PI. The bid reflects the group’s interdisciplinary expertise with regard to marketing and consumer culture, public health and nutrition, and economics. Focusing on the intersection of family practices and social stratification, set against the current moment of radical disruption and uncertainty, the bid proposes an arts-based and quasi-ethnographic research design to explore the diversity of food/drink experiences and practices across a sample of households in the north of England.

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Resources/call for papers/conference announcements

Webinar from the Royal Society of Medicine: An imminent food crisis: Fact or fiction? Wednesday 18 November 2020, 6:00pm to 7:00pm. Information here, including registration link. (Please note this is free only for RSM members; there is a scaled fee for non-members with lower fees for trainees and students).

Various new resources relevant to CHEFS in the current (CV19/Brexit) moment

 

Food and Drink Federation Virtual Convention 2020, 1-2 December.

Covid-19 has been the main focus for many producers since March and there is still much to be decided around the end of the EU transition period shortly. Yet our 2020 FDF member survey shows that aside from Covid and Brexit there are still many issues challenging you.  To help inject some much-needed clarity we are bringing together expert panels across two days to discuss the key topics from their perspectives and answer your questions.

  • SESSION ONE takes place on Tuesday 1st December and brings together three of industry’s key issues – Sustainable Healthy Diets; Climate & Carbon Net Zero; and Plastics & Packaging. Find out more and register here – https://bit.ly/2GbvB0O
  • SESSION TWO takes place on Wednesday 2nd December and will focus on The Food and Drink Manufacturing Sector:  Immediate Needs for an Automated and Digitised Future?; Commercial Focus: How the industry can regain commercial ground in 2021; and the key issues for Scotland and Wales. Find out more and register here – https://bit.ly/2JhmKfb

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

The next edition of What’s Cooking will be January 2021 (published a little late to allow for holiday recovery!). Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Thursday 07 January.

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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by | September 1, 2020 · 9:10 am

What’s Cooking, September 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?

After a bit of a hiatus, our research blog is back, thanks to Cecile Morris. Check out Energy drinks, caffeine and young adults, which reports on recently published research and suggests that there’s more at play than taste, healthiness perception and energy boosting properties when it comes to how young people use these drinks.

New for autumn 2020: an experiment in online community! CHEFS will be holding monthly research roundtables on Zoom. These meetings 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. We’ll see how the first three go, and take it from there.

I’ll be sending outlook meeting invites via the CHEFS JISC list. Not joined the JISC list yet? See information on the very bottom of each CHEFS webpage.

Below, we have updates on recent CHEFS activities, including:

  • a highly circulated response to the government’s recent obesity strategy (Lucie Nield and Jenny Paxman);
  • research on the impact of open kitchens on the experience of chefs (David Graham, Alisha Ali and Kayhan Tajeddini), the role of wine in Chinese gifting practices (Jennifer Smith Maguire and John Dunning), and storytelling and regional wineries (Jennifer Smith Maguire/CHEFS);
  • funded PhD opportunity, to compare Australian and UK community engagement in alcohol licensing processes (Jo Reynolds);
  • a list of useful resources (relevant to food and drink teaching and research in the context of coronavirus and/or Brexit), calls for papers and the usual call for content for the November 2020 edition of What’s Cooking.

Happy reading!

Cheers, Jen

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Recent CHEFS Activities

Lucie Nield and Jenny Paxman, Registered Nutritionists from the Food & Nutrition subject group, have responded to the Government’s obesity strategy and Public Health England’s ‘Better Health’ campaign. Their article in The Conversation has been very widely circulated, with reports appearing in numerous sources including the Independent, Yahoo News, and Fresh Produce Journal. Whilst Lucie and Jenny are happy that the government has started to address obesity issues more widely and appreciate that something needs to be done, there are many criticisms of the current proposals, some of which were summarised in the article.

David Graham, Alisha Ali and Kayhan Tajeddini’s journal article, ‘Open kitchens: Customers’ influence on chefs’ working practices’ has been published in the Journal of Hospitality and Tourism Management. The paper investigates the transformation of chefs’ experience through the reorientation of their work environment from closed to open kitchens which now necessitate customer engagement. We build on the research gap, by investigating chefs’ perceptions of this transition, through a Goffmanian lens to theorise the impact of customer interactions. Chefs spoke passionately about how their social reality and shared perceptions of kitchen work are shifting due to exposure to customers. Fundamental, positive changes are occurring for chefs’ working practices and the skills required in meeting the demands of the experience economy. Theoretically, our novel findings offer a fresh perspective of the modern chef and advance the conversation beyond the negative connotations portrayed of kitchen life.

You can download the full paper using this link: https://authors.elsevier.com/a/1bZFA59AUIYsdx

Jennifer Smith Maguire and John Dunning presented ‘Wine, Status and Rituals of Gifting in a Chinese Context.’ The presentation reported preliminary findings from their research on the role of wine in Chinese gifting practices. The presentation was part of an online ‘Wine and the Gift’ symposium, with contributors to a forthcoming ‘Wine and the Gift’ edited collection from Routledge, edited by Dr Peter Howland. Presentations from the symposium are available on YouTube: Southern Roundtable (https://youtu.be/ydXzR4NMhrU) and Northern Roundtable (https://youtu.be/19bLTo9j9hk). Jen and John’s paper is in the Northern Roundtable, start approx. 2.43.50.

Jennifer Smith Maguire led a successful bid for Pracademia seedcorn funding for a project, ‘Fostering the development of regional wineries through a focus on storytelling.’ The project aims to build links between CHEFS and small-scale wineries of the Midlands/North region of the UK wine industry. Storytelling is a crucial market device for small-scale wineries (and food/drink SMEs more generally); while the Covid-19 pandemic has fundamentally disrupted existing market relations, the pivot to digital platforms and virtual tastings and tours also suggests potential for innovation and business development. The seedcorn funding will enable CHEFS to hire a student researcher to assist with an analysis of regional wineries’ current online storytelling practices and marketing communication development needs. The research is intended to provide a starting point for a 2021 Sheffield Innovation Programme-funded event aimed at regional wineries: an opportunity to showcase CHEFS expertise. More details to come, including an invitation to the wider CHEFS community to get involved.

Joanna Reynolds has been successful in developing a funded joint PhD project with colleagues at La Trobe University, which is currently open for applications. Please share widely!

PhD opportunity: comparing community engagement in alcohol licensing processes in Australia and the UK

There’s an exciting PhD studentship available based at La Trobe University in Melbourne, in collaboration with Sheffield Hallam University, to start in 2021. The focus is on community engagement in alcohol licensing, involving research in both Australia and the UK, and would be suitable for someone with a social science, social policy or public health background. The studentship is open to Australia and NZ citizens, and permanent residents in Australia, and the deadline for applications is 31st October 2020. Please see the advert for more information, and share with colleagues and networks. Feel free to get in contact with Dr. Joanna Reynolds (joanna.reynolds@shu.ac.uk) to discuss further.

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Resources/call for papers/conference announcements

Various new resources relevant to CHEFS in the current (CV19/Brexit) moment

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Call for book chapter abstracts for The Routledge Handbook of Wine Tourism (deadline 25 September).

The present Handbook is therefore conceptualized to provide essential understanding, segmentation, and profiling of markets; consumer behavior; marketing implications, and technological interface to the wine tourism industry. It will also offer recommendations for wine tourism business operators, customers, and destinations to enable them to create, manage, and market wine tourism experiences successfully. This Handbook will also offer theoretical and practical evidence to address the challenges and seize the opportunities in the arena of wine tourism. Therefore, the proposed Handbook aims to provide the updated comprehensive volume to give conceptual, theoretical, and applied advancements concerning wine tourism. The Handbook will not merely be a collection of papers or case studies. Each chapter will seek to contribute to the conceptual understanding of one or more aspects of the topic, supported by a range of suitable examples from global wine tourism contexts.

I welcome contributions from researchers, scholars, and practitioners who are working in different verticals of wine tourism.

Researchers and practitioners who wish to contribute a chapter, are requested to send a proposal / brief abstract in about 400 words highlighting the theme, aim, and research objectives of the chapter. Prospective contributors are also requested to send a brief author’s biography of no more than 100 words to the editor at saurabh5sk@yahoo.com by September 25, 2020.

Complete details and author guidelines will be sent to the contributors on acceptance of the chapter proposal.

With Regards,

Dr. Saurabh Kumar Dixit
Associate Professor and Head,
Department of Tourism & Hotel Management,
North-Eastern Hill University, Shillong – 793022 (INDIA)
Tel: +919436565964 (M), +917005690748 (M)
Email: saurabh5sk@yahoo.com, saurabhdixit@nehu.ac.in

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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 2020. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Thursday 29 October.

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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by | June 1, 2020 · 7:32 am

What’s Cooking, June 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?

In this June 2020 edition, we have updates on recent CHEFS activities, including:

  • research on nutrition in care homes (Lucie Nield), family business dynamics in the catering sector (Rich Telling and Philip Goulding), and agricultural shows as a value creation platform (Caroline Westwood and Phil Crowther);
  • a summary of BMRC colleagues’ work with regional brewers, from Jillian Newton;
  • a call for expressions of interest to get involved with ShefFood, from James Ellerby;
  • a series of webinars aimed at helping the region’s hospitality industry in the context of CV19, organised by James Ellerby and Hospitality colleagues;
  • a call for expressions of interest to explore future collaborative links with La Trobe University for research on socio-cultural dimensions of food and drink, from Jennifer Smith Maguire.

Plus, the usual call for content for the September 2020 edition of What’s Cooking.

Cheers, Jen

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Recent CHEFS Activities

Lucie Nield is part of a group of colleagues from SHU, UoS & NHS and Social Care partners who have successfully progressed to a Round 2 submission for an NIHR Research for Social Care bid looking at the effect of good nutrition in residential care homes. The bid is a joint venture using qualitative and quantitative methodologies and process evaluation with the aim of co-designing an intervention. If successful in the next round, work will commence in January 2021 where we will be working closely with our health and social care colleagues.

Richard Telling and Philip Goulding’s article ‘Retaining the adolescent workforce in family businesses’ has been accepted for publication in the Journal of Family Business Management. The article explored the linkage between adolescent work, parent-child relationships and offspring career choice outcomes in a family business context. Findings were derived from 15 semi-structured interviews with members of five Italian families operating catering businesses in Yorkshire (UK). The findings were two-fold: first, that the ‘familiarity’ of the family business impacts on offspring decision making, on one hand providing a safety net and base from which the next generation can explore their career options, and a trapping device which can impede their exit on the other; and second, that negative experiences of adolescent work often have a detrimental impact on parent-child relationships and when this happens ‘escaping’ the family business assumes priority for offspring. The paper contributes to our understanding of the stay/go decision faced by next generation family members and suggests that parent-child relationships are instrumental in understanding this and previous stages of the socialisation process of embedding in the family business.

Phil Crowther and Caroline Westwood (along with Greg Langridge-Thomas from Powys Council) had their article ‘The Royal Welsh Show – the nations true cauldron’ accepted for publication in the Event Management journal.  Using the show as a single case study to really examine the catalytic role events have in the context of networks and knowledge economy and in this case, the impact the show has throughout Wales and beyond.  The show (as many UK agricultural shows), dates back to the early 1900’s, recognised as hugely influential on the development of rural areas, their role is high worth, contributing to significantly improving, husbandry techniques, stock quality and enabling the country to meet the needs for increased food production.  This extensive case study included 43 interviews and 1322 questions in addition to archival research.  Through this research a framework was derived entitled ‘Taxonomy of Platforms’ which demonstrates events such as the Royal Welsh Show are value creation platforms, offering a significant role in cultivating networks, across key industries (food, farming, agricultural innovations) both stakeholder and attendee focused.  Future research which Caroline is undertaking focuses on how these shows are also a stage for ‘families of choice’ to convene, share best practices, educate themselves and socialise.  This next stage of the research will consider partly the value of agricultural shows but also how individuals perceive the events in terms of space and place and the connection they have with certain events within the agricultural events calendar.

From Jillian Newton: Hello to all you fellow CHEFS from the Biomolecular Sciences Research arm, just to let you know what we’ve been up to during lockdown and the sheer madness of remote working. As many of you will know we have over the past 6 years been developing links with local microbrewers, running workshops and meetings helping to understand and develop this research area within the BMRC. Early on in 2020 in the heady days of pre-lockdown myself,  (Dr Jillian Newton), Dr Susan Campbell, Dr Daniel Allwood and Dr Tim Nichol set up a brewing research group, which included Tim’s master student  and my a final year project student. These two students have been working within the BMRC and the NCEFE looking at the beer brewing process and its effect on yeast. Since lockdown, however, we have kept ourselves productive in a written capacity. In the joyous haze of lockdown we have somehow put together:

  • A capital equipment grant for kit to complement our established pilot microbrewery plant at NCEFE, to allow SHU researchers and local brewers access to scientific data about brewing processes and the beers they produce. This would contribute extensively to our engagement with local brewers.
  • An application to the Brewers Research and Education Fund which is funded by the very aptly named ‘Worshipful Company of Brewers’ to help create a central hub for the communication of knowledge transfer, bespoke research, teaching and good practice between the craft ale community and researchers.
  • And finally, we have also applied for a GTA PhD studentship, working with Triple Point brewery, looking at one of the ‘Holy Grails’ of brewing: the scientific basis behind yeast flocculation.

All told a very productive brewing related few weeks.

James Ellerby sits on the steering group of ShefFood, a local cross-sector food partnership. James would like to hear from anyone in CHEFS who would be interested in getting involved with the partnership. A few recent ShefFood updates on the local food system include:

  • Food Works has moved their focus to meal deliveries, serving about 3500 meals to date.
  • Food Banks: the need for food has increased 20%. The increase in food prices is having a big impact (e.g. S2 Food Bank currently spends £2000/week to supplement donations).
  • City Farm Federation/Heeley City Farm: the main focus for local growers has been maximising food production, supporting the increased demand for food cooperatives such as Regather. With the loss of farm visits, school tours etc., city farms are needing to consider longer term solutions. There appears to be a need for improved digital infrastructure, e.g. online resources for virtual tours etc.
  • Regather food cooperative: a current success story in this crisis. Household subscriptions for their veg box scheme went from 320 to 650/week in just five days. They have accelerated their own farm development to supplement this and the loss of their events business.
  • Moor Market fruit and veg traders have had some great examples of pivoting businesses and moving to home delivery.
  • Sustainable Food Cities have rebranded as Sustainable Food Places. Some great case studies of other food partnerships/cities and their reaction to the crisis. See: https://www.sustainablefoodplaces.org/coronavirus/

Please let James know (j.ellerby@shu.ac.uk) if anyone is interested in getting involved in/supporting any of the above issues. If anyone is currently working on anything that may be of use to the partnership/local food businesses please do let him know.

James Ellerby and colleagues from the Hospitality Business Management group in Sheffield Business School have organised a webinar series, ‘Covid-19 Support Resources for Hospitality,’ delivered through the ScaleUp 360 programme. The team have developed a series of completely free online resources, available to businesses within the Sheffield City Region. The resources will be delivered as a series of online webinars and will included a blend of taught content, panel discussions and live Q&As. The initial list of topics currently includes:

  • 04/06 – Lessons from the past: restaurant recovery in a global recession
  • 11/06 – The future of service in hospitality
  • 17/06 – Hospitality revenue management for the Covid-19 recovery
  • 25/06 – Innovation: re-think, re-visit, reinvent – Developing resilient hospitality business models 02/07 – Food supply chain challenges and solutions
  • 09/07 – Food and business ethics: making the ‘right’ decisions for the future

Details of each event will be available here. For any further information about the hospitality webinars please contact James Ellerby (j.ellerby@shu.ac.uk).

Please note: in order to participate, businesses must register (free) with the ScaleUp 360 programme via an expression of interest form, and a short registration meeting via a phone call with a business growth coach at ScaleUp 360. Registered businesses are then eligible to an additional range of fully funded enterprise and entrepreneurial skills development opportunities, including Business Workshops; Mentoring; Incubation Support and Networking; Design and Prototyping; 1:1 Business Advice. ScaleUp 360 is part-financed by the England European Regional Development Fund as part of the European Structural and Investment Funds Growth Programme 2014-2020, and is run in partnership with Sheffield Hallam University, Barnsley Business and Innovation Centre, Doncaster Chamber of Commerce, and East Midlands Chamber of Commerce.

Jennifer Smith Maguire, in collaboration with Jennifer Frost and Warwick Frost of La Trobe University (LTU), was awarded a 2020 SHU-LTU Collaborative Research Seed Grant. The bid had three objectives: (1) to progress our collaborative research on cultural institutions and wellbeing (initiated through a 2019 LTU-SHU Collaborative Research Seed Grant); (2) to scope a cross-cultural comparative project on wine tourism and the social marketing of terroir; and (3) to develop a cross-university food/drink/culture research network, by promoting CHEFS and SBS expertise to LTU colleagues, and identifying potential areas for collaborative research. The funding was to allow Jen to travel to La Trobe for an intense week of writing, research scoping and networking in June 2020. The global pandemic has put the trip temporarily on hold, but objective 3 is nevertheless underway! To that end: this is a call for expressions of interest from SHU-based CHEFS colleagues who want to develop links with LTU colleagues, with a focus on future collaborative research on the socio-cultural dimensions of food and drink. Please submit your information through this google form. As part of the SHU-LTU global partnership, there have already been two rounds (2019, 2020) of collaborative research seed grants, and there is currently a call for joint PhD proposals. The google form is intended to help with proactively building a CHEFS/SHU-LTU research network, to enhance the likelihood of success in bidding for these (and other, external) funds, and developing productive, collegial partnerships. Please get in touch with Jen if you have any questions (j.smith1@shu.ac.uk).

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

The next edition of What’s Cooking will be September 2020. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Thursday 27 August.

 

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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Filed under Diet and health, research, urban & regional development, What's Cooking?