Category Archives: What’s Cooking?

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


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:

Please let James know ( 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 (

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 (


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 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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What’s Cooking, April 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 April 2020 edition:

  • An update on CHEFS activities;
  • Call for content for the June 2020 edition of What’s Cooking.

In these strange and unsettling times, I hope a little CHEFS news will brighten your day.

Stay well!
Cheers, Jen


Recent CHEFS Activities

Jillian Newton is leading SHU BREW 2020, a one-day conference specifically curated for the microbrewing community, with invited academic and industry speakers, beer tasting and networking. The event is currently scheduled to take place on July 16th, although that is being kept under review due to the coronavirus situation. Nevertheless, the event planning has brought a range colleagues together in new ways, and has already attracted registrations (register here). Find out more on the SHU BREW 2020 webpage.

Paul Beresford and Craig Hirst had their article ‘How Consumers Reconcile Discordant Food Retailer Brand Images’ accepted for publication in the Journal of Marketing Management. The article is based on part of their data from on ongoing longitudinal analysis of discount food retailer switching behaviour. This particular study is positioned in relation to the evolving market conditions of UK grocery retail and offers insight into the consumer led co-creative processes underlying the switching behaviour to discount food retailers by middle-class consumers. Based on phenomenological interviews with ideographic analysis, this research draws on theories related to cultural branding and brand relationships, to demonstrate how consumers negotiate individuated brand meanings. It reveals how, in spite of normative marketplace discourses, consumers are able to reframe and negotiate personally relevant meanings suitable to their own lifestyles and life projects. In so doing, this study contributes to the literature by offering an account of how brand relationships are appropriated in negotiations with stigmatised brand images to make them relevant and suitable for hitherto incongruent market segments. The findings therefore hold relevance for grocery retail managers and other practitioners engaged with the management of low involvement and mundane brands, who will have a better understanding of the process through which such relationships manifest themselves in food retail switching behaviour. Craig and Paul are now pulling together a partner paper that looks at how the news media is playing a role in this process through the stories they report about grocery retail brands over time.

Dianne Dean, Pallavi Singh, Katie Dunn and Wei Chen have been invited to provide an outline bid for the Leverhulme Trust  and is worth approximately £240,000. The bid focusses on food waste which is a global problem, and household food waste in developed countries is a serious concern. However, this trend is also becoming an issue in newly emerging economies where food has traditionally been scarce and optimising food resources was crucial. The team seek to understand what food frugality practices continue to be used and what are being lost. It appears that we have forgotten how to treasure food so this research focuses on how intergenerational attitudes towards food waste are transferred, what food knowledge has been lost and how relearning can be incorporated into family practices. The team hopes to recruit two PhD students to conduct research in both India and China and help to build critical mass for the SWEFS and CHEFS research clusters.

Jennifer Smith Maguire recently had two articles published related to her research on wine and wine markets. “Aesthetic logics, terroir and the lamination of grower champagne” appears in Consumption, Markets and Culture in a special issue on ‘Taste’ and is co-authored Steve Charters (School of Wine & Spirits Business, Burgundy School of Business). Through an analysis of how ‘big brand’ and ‘grower’ champagnes are represented by trade associations, small-scale producers and wine writers, they develop the concept of lamination for making sense of how aesthetic logics shape markets. The other article comes from research with colleagues at La Trobe University: “Seeking a competitive advantage in wine tourism: Heritage and storytelling at the cellar-door,” co-authored with Warwick Frost, Jennifer Frost and Paul Strickland, appears in the International Journal of Hospitality Management. Drawing from interviews with representatives of wineries in southern Australia, the article examines issues of heritage, authenticity, branding and storytelling.


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

The next edition of What’s Cooking will be June 2020. Please send content (updates up to 200 words (images optional), and relevant calls for papers/conference/event announcements) to by Thursday 28 May. 

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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What’s cooking, February 2020

What’s Cooking, February 2020

What’s Cooking is an update on all things related to CHEFS: the Culture, Health, Environment, Food and Society research cluster at Sheffield Hallam University. What’s been cooking since our last edition?

Recent additions to the research blog:

Interested in writing a blog? Please let me know!

In this February 2020 edition:

  • An update on CHEFS activities;
  • A list of recent call for papers and event/conference announcements;
  • Call for content for the April 2020 edition of What’s Cooking.

Cheers, Jen

Recent CHEFS Activities

whiteboard summaryCHEFS hosted a research workshop on January 9th: ‘Brewing Place’: A workshop on how beer, pubs and breweries have shaped the past and present of Sheffield. The event attracted 14 colleagues from across SHU faculties as well as Sheffield City Council, and focused on identifying potential topics for collaborative research. We identified three avenues for development, including (1) a collaboration between CHEFS and Jillian Newton and Susan Campbell, colleagues in biomolecular sciences, on a Brewery Conference (July 2020), and the potential for developing CPD aimed at the regional microbrewer community; (2) a critical history of Sheffield through the lens of beer, tracing forms of social inclusion/exclusion and urban change through the local history of pubs, brewing, social patterns of beer consumption in different areas of Sheffield; and (3) a project on beer and place branding. The next meeting regarding the Brewery Conference will take place February 6th, 11-12, in Charles 12.5.07. Please join us if you are interested in getting involved.


screenshot of journal titleLucie Nield and Jess Stockton, also at SHU, published a paper in January from some work which was done with MSc student dissertations. The paper was a qualitative synthesis which analysed the thoughts and wishes of women during pregnancy in regard to weight management and food safety advice. The findings showed very little commentary relating to food safety advice, but that women had a ‘wish list’ of information they would like during their antenatal care including information and guidance on risks of dieting during pregnancy, elevated BMI during pregnancy, expected and appropriate GWG, safe exercise and where to access it, which foods to eat and what ‘healthy eating’ is, practical meal ideas and recipes, portion control, importance of micronutrients and recommended intake, consequences of GDM, as well as personalized advice that took account of daily pressures, being asked what they would like out of their care experience, and tailored advice that was individually and culturally sensitive. The paper, ‘An antenatal wish list: A qualitative systematic review and thematic synthesis of UK dietary advice for weight management and food borne illness’ appears in the journal Midwifery. A 50-day freeview share link is available here:


Jennifer Smith Maguire is co-editing the Routledge Critical Beverage Studies series, with Peter Howland (Massey University, New Zealand) and Catherine Tucker (University of Florida, USA). The series offers cutting edge and ground-breaking insights on beverages as vehicles for a wide array of social, cultural, economic, environment and political phenomenon, and welcomes contributions from a wide range of disciplines, from monographs and edited collections to student textbooks. If you have a proposal idea, please let Jen know. The first book in the CBS series will be Wine and the Gift (2021, edited by Peter Howland), in which Jen and John Dunning have a chapter on wine and Chinese gifting culture (research currently underway!).


Jennifer Smith Maguire and Penny West (graduate of the SHU MSc Food, Consumer Marketing and Product Development course) have had a paper accepted for the American Sociological Association Annual Conference this summer. The paper, ‘Putting the unusual on the menu: Chefs and the culinary aesthetics of insects’ is a development of Penny’s MSc research, for which she interviewed head chefs of local independent restaurants (n=10) regarding their perceptions of and practices (if any) for including insects as an ingredient in their restaurant menus. Their paper explores the potential for chefs to reframe insects as food, and contribute to the normalisation of an environmentally-sustainable, but highly unusual dietary component. Their analysis highlights how chefs’ culinary aesthetics mediate their capacities, and devices to put the unusual on the menu.


Call For Papers/Conference and Event Announcements

Registration open: On-line Pub and Brewery Mapping, 6th Feb, London, 6:30pm – 8:30pm
Location: Upstairs at The Old Doctor Butler’s Head (2 Mason’s Avenue, Moorgate, EC2V 5BT) by kind permission of Guild corporate members Shepherd Neame
London’s pubs are being put on the map. Or rather are being mapped onto Layers of London, an interactive online resource which gathers historical maps and layers them up for users to explore how areas have changed. Although several websites exist with some great content about pubs, the idea for this project is to gather those histories and allow online visitors to discover this information within the context of historical maps. The aim is to record as many pubs from as many areas across Greater London as possible, creating signposts to the already existing sources of information on the web and in London’s archives. Join us to hear from project engagement officer Adam Corsini about Layers of London and the #MapLondonsPubs project and how you can get involved.

Registration open: Cultures of Intoxication: Contextualising Alcohol and Drugs Use, Past and Present, 7-8 February 2020, Dublin (UCD)

The programme is now available for the Cultures of Intoxication: Contextualising Alcohol and Drugs Use, Past and Present conference which will take place in the Humanities Institute, UCD on 7-8 February. This conference is organised by Dr Alice Mauger and supported by the Wellcome Trust. To register, please click here. Please note, registration ends on 31 January 2020 and places are limited. For queries, please contact: Dr Alice Mauger on

 CFP: Geographies of tourism and food: intersecting travel and sustainable food futures. RGS-IBG Annual Conference 2020. Abstract deadline, 7 February 2020.

Conference Dates: Tuesday 1st – Friday 4th September 2020, RGS-IBG, London
Session convenors: Dr Anna de Jong, University of Surrey ( and Professor Gordon Waitt, University of Wollongong (

Bramwell et al (2017) have highlighted the need for greater attention to how tourism and the everyday intersect – to generate new insights into how ways of living might be reconfigured differently. This session aims to bring together scholars with an interest in the role of tourism in thinking through the future of food.

A core strand of geographical thinking is the question of how food offers insights to power, politics and space (Roe, 2006). Geographers have illustrated how the ubiquitous spaces of tourism might offer opportunity to reconfigure normative understanding, practices, processes and relationships that sustain somethings as food, and not others.

As we attempt to engage with changing climates and environments, the curation of difference during travel renders an accessible opportunity to consider how food might be otherwise. The openness to difference, presented through the ubiquity of tourist space, offers politically important moments to (re)consider why we eat the way that we do. Moreover, whilst small scale, the tourist experience is not discrete and localised – but rather illustrates how we might further develop opportunities through the spaces of tourism, that allow us to think through the future of food. Such conclusions are not solitary, yet rather unify touristic and geographic calls to think further about the ubiquity of tourist space in rethinking the politics of food in everyday practices (cf. Waitt and Phillips 2016).

At the same time, however, there are critical limitations in overstating the longer-term legacies of such touristic encounters. Sustainable tourism scholars have identified the challenges of embedding travel practices within everyday routines (Font and Hindley 2017). By way of example, certain food consumed while travelling may not readily become present within our everyday food practices.

This session builds upon work dedicated to studying how eating food whilst on-the-move may bring about change in society at large, from production to consumption, and social relations and everyday practices to ethics.  Submission are encouraged that engage with the future of food through the lens of tourism.

Topics include, but are not limited to:

  • tourism, eating and symbolic transformations of food
  • tourism, food, and the embodied politics of touch, smell, sight and taste
  • tourism and more-than-human in the everyday production and consumption of food,
  • food, tourism and the everyday
  • food, tourism and ethics

Please submit your abstracts (250-300 words) by 5pm Friday 7th February 2020to and

Conference announcement: EuroCHRIE Small Groups Meeting – Amsterdam, 1-2 April 2020

The small group meeting (SGM) will be on the topic of food waste as one of society’s greatest financial, economic and ethical challenges. It is of growing interest to many stakeholders in society from policy makers, business and academia (see below ‘call for papers’ for more context). The hospitality and food service sector is not only responsible for 14% of the global food waste, the research interest in this area is growing quickly as well. EuroCHRIE and Hotelschool The Hague believe that it can be seen as an educational duty to contribute to finding solutions to this great problem. Confirmed Keynote speaker – Prof. John Peloza (University of Kentucky): Food Is Life, Don’t Waste It: A Research Agenda for Reducing Food Waste.  More details can be found at

Call for Evidence: Commission on Alcohol Harm – deadline 17 Feb 2019

The Alcohol Health Alliance UK (AHA) is supporting a Commission on Alcohol Harm, chaired by Baroness Finlay of Llandaff and made up of a panel of expert practitioners, cross-party parliamentarians and health leaders. The UK has not had an alcohol strategy since 2012, despite wide-ranging evidence of the harm alcohol causes. Find out more on our website:

The Commission will hold three oral evidence sessions in England, Scotland and Wales in early 2020, and has launched a call for written evidence, with submissions welcomed before the deadline of 12.00 noon on 17 February 2020.


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

The next edition of What’s Cooking will be April 2020. Please send content (updates up to 200 words (images optional), and relevant calls for papers/conference/event announcements) to by Monday 30 March.

 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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What’s Cooking, November 2019

What’s Cooking is a bi-monthly 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?

Our research blog has launched! Be sure to check out our first blogs:

If you’re interested in writing a future blog, please let Jen know (

Later this month, we’re looking forward to the CHEFS ‘Sparkling Symposium’ (28th November), which focuses on the present and future of champagne and sparkling wine, particularly in the context of the UK market. The event is supported by Sheffield Business School Department of Service Sector Management, and organised by John Dunning and Jennifer Smith Maguire. More info here. The event is fully booked, but there is a waiting list (register here), if further spots open up through cancellations. Hope to see some of you there! Full event information on the CHEFS home page.

In the remainder of this November 2019 edition:

  • An update on CHEFS member activities
  • A list of recent call for papers and event/conference announcements.
  • Call for content for the January 2020 edition of What’s Cooking.

Cheers, Jen


Member Updates 

Lucie Nield has been working with a group from SHU (H&W and SBS) and UoS, amongst others, to produce an NIHR grant submission that explores protein intakes in older adults in residential care homes. Lucie attended the briefing session in Manchester on 8th October and the group are currently working towards a Stage 1 application for submission in January 2020. The research aims to deliver novel insights and formulate an intervention into best practice regarding protein provision in this unique and understudied group. The research will consist of 3 arms: 1) Literature Review, 2) Observation of feeding processes and behaviours, 3) Co-production of an intervention.

Lucie Nield has also been working with James Ellerby are part of the steering group for ShefFood—a city-wide food partnership that’s working towards building a sustainable local food system. Earlier this month, some members met to review the outcomes from this summer’s public consultation event, held as part of the Sheffield Food Festival. The steering group (pictured with the ShefFood logo!) currently includes a cross-section of organisations with representatives from Food Works, Regather, Heeley City Farm, The University of Sheffield, Sheffield Hallam University and the Food Cities programme, run by the Soil Association. To find out how you can support or get involved with ShefFood, you can email the team at or follow their news on twitter, Facebook or Instagram.


Rachael Colley’s research brings together jewellery, created predominantly using food waste, and ambiguous artefacts for eating. Rachael has had some of her pieces featured in ‘The Experimental Eater’ article in the current issue (issue 3) of Design Anthology UK. Cutlery Combs and for-K-andles could be described as challenging, playful and disgusting. Initial pieces from this series were originally designed and created to feature in Ambiguous Implements, an Arts Council England funded national touring exhibition that she coordinated in collaboration with Feast journal editor Laura Mansfield during 2017-18. The artefacts cross-reference bodily tools for grooming and dining, with the aim of forming abject associations that tread the line between playfulness and underlying feelings of disgust. The pieces re-purpose stainless steel forks and fork handles – predominantly obtained from the Sheffield cutlery industry, but also from Ebay and charity shops – which are then soldered to formed mild steel comb frames and powder-coated. These pieces have recently featured in Steinbeisser’s Experimental Gastronomy events in Amsterdam, which is the subject of ‘The Experimental Eater’ article published in the current issue of Design Anthology UK. You can find out more about her work here. (Photo credit Kathrin Koschitzki)

Caroline Westwood has been invited to speak at the Association of Show and Agricultural Organisations (ASAO) Annual Conference this month, which brings together approximately 200 of the show directors/show managers from around the UK.

Caroline Millman hosted food teachers on 19th September, as part of the SHU Food Teachers Network, bringing together teachers from 15 secondary schools and members of the SBS Food and Hospitality subject groups. The teachers were introduced to Sheffield Hallam and what we can offer their students and schools. In turn, they told us how we could support schools/teachers. It was great to see the teachers forming peer connections and demonstrating how we can help support the local students/teachers find a route through food teaching, whether that be to the food industry or into hospitality. The SHU Food Teachers Network was created through Connecting Professional Practice seed-corn funding, in order to forge links supporting targeted research in secondary school food departments, and promote Sheffield Hallam as a destination for students. Despite the erosion of school food departments, secondary food teachers remain an important route into schools. It is this diminishing school food resource that was the focus of previous research on the food safety awareness of pupils, leading to the creation of Since the introduction of a new GCSE curriculum, a review of this research is timely, along with an investigation into the career pathways of students into higher education food courses. The next teacher-led meeting will take place on 7th November. (Photo credit Jenny Paxman)

Jennifer Smith Maguire published ‘Natural wine and the globalization of a taste for provenance’ as a chapter in The Globalization of Wine (Bloomsbury). The chapter draws from interviews with natural wine makers and cultural intermediaries, and an analysis of fine wine media, to explore how natural wine’s global expansion and increasing legitimacy over the past 10 years have hinged on the ways in which its material and symbolic properties offer points of attachment for the legitimacy frames associated with terroir, authenticity and good taste. The case of natural wine suggests the potentially powerful role of provenance as a market-making device. Jen is also a co-editor of The Handbook of Wine and Culture, a major interdisciplinary collection that has just been commissioned by Routledge. A call for chapter contributions will be forthcoming!

Margo Barker has recently been invited to be Associate Editor of the open access journal, International Journal of Environmental Research and Public Health. There is a potential special issue call coming in 2020 on food choice, which will be circulated via the CHEFS newsletter and other platforms. In addition, Margo recently published a paper in International Journal of Psychiatry in Clinical Practice on B Vitamins and progression of Alzheimer’s disease.


Call For Papers/Conference and Event Announcements

CFP: European Institute for the History of Cultures of Food, 4-5 June 2020. Abstract deadline, 15 November 2019.
The European Institute for the History & Cultures of Food invites proposals for panels and individual papers at the ‘Sixth International Convention on Food and Drink Studies‘ to be held at Tours in France on 4-5 June 2020. Submissions are due by 15 November 2019. If you have any questions/ideas or need a session moderator, please contact DSN/IEHCA member Beat Kümin (

CFP: Wine Active Compounds (WAC2020) conference, Burgundy, 15-17 April 2020. Abstract deadline, 29 November 2019.
The Wine Active Compound (WAC) conference aims to address concepts of activity or inactivity of wine compounds, their impact including vineyard practices, winemaking processes and sensory perceptions of professionals and consumers. One of the main tracks of the conference is ‘Sensory Perceptions of Professionals and Consumers.’ Abstracts deadline: 29 November 2019. For further information, submission details and all conference information, go to:

CFP: Academy of Wine Business Research (AWBR) conference, Burgundy, 7-10 July 2020. Abstract deadline, 30 November 2019.
The 12th Conference of the Academy of Wine Business Research will be held in Dijon from the 7th to the 10th July 2020, hosted by the School of Wine & Spirits Business of Burgundy School of Business. Tracks are intended for wine, as well as cider, spirits and beer and contributions are encouraged in these areas. Information on submissions to the three streams (competitive papers, extended abstracts, ‘big picture’ papers) can be found here, including the submission template. A special issue of the International Journal of Wine Business Research is intended, to feature the best papers from the conference. For all communications please email:

Drinking Studies Network Identities and Diversity Cluster Workshop: 12 December 2019, University of Leicester
The Drinking Studies Network (DSN) is an interdisciplinary network connecting researchers of drink and drinking cultures. One of the DSN clusters, “Identities and Diversity,” is hosting a workshop on “Excess, Moderation and Sobriety: Identities and Diversity in Drinking Studies,” to take place at College Court, University of Leicester, on 12 December 2019. All are welcome to attend. If you’d like to know more, or to join the Identities and Diversity Cluster within the Network, please email Deborah Toner (

CFP: Cultures of Intoxication: Contextualising Alcohol & Drug Use, Past & Present, Humanities Institute, University College Dublin, Ireland, 7-8 February 2020. Abstract deadline, 6 December 2019.
This conference will focus on the cultural meanings and contexts of alcohol and drug use, both past and present. It aims to assess how cultural norms and stereotypes around alcohol and drug use shape policies, practices, treatment and users’ experiences and behaviour. In particular, it seeks to consider how and why those of certain ethnicity, race, religion, gender, sexuality and socio-economic background are deemed prone to excess while others are supposedly abstemious. Abstracts of no more than 250 words, along with a short speaker bio, should be submitted to the conference organiser, Dr Alice Mauger <> by Friday, 6 December 2019. Panel submissions are also welcome.

CFP: Annual Council for Hospitality Management Education (CHME), 13-15 May 2020. Abstract deadline, 15 January 2020. Sheffield Hallam University will be hosting the 29th Annual Council for Hospitality Management Education (CHME) conference, which includes a Food, Drink and Society Track. Submitted full papers are due 15 January 2020, should be approximately 1500 words, and will be subject to double blind peer review. The call for submissions is here and further information is on the conference website. To contact the conference organizers, email:

Advance notice: DSN@10 Conference – save the date – 14-15 November 2020, College Court, University of Leicester
The Drinking Studies Network will host their conference, 14-15 November 2020.


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

The next edition of What’s Cooking will be January 2020. Please send content (updates up to 200 words; and relevant calls for papers/conference/event announcements) to by Monday 6 January (slightly late publishing date due to the holiday season!).

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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What’s Cooking? September 2019

“What’s Cooking?” is a bi-monthly update on all things related to CHEFS. In this inaugural edition: news of CHEFS members who have been busy presenting at conferences in the UK and abroad, submitting grant applications, running workshops, writing journal papers, and developing research projects and networks.

I’m very pleased to report that there are now tangible outcomes as a result of our fantastic discussions at the June CHEFS café event, regarding how to raise our visibility. Thanks to Jason Ruffell’s design expertise, we now have a logo, promotional postcards, and pop-up banners. Please let me know if you’re in need of the banners for a CHEFS-related event, and/or the postcards to distribute to your networks.

To look forward to: our first research blog will be out shortly, and plans are shaping up for two CHEFS events for the coming year, one focused on the cultures and markets of sparkling wine (November) and one focused on place making, community and brewing (January). Specific dates and details will be circulated in the near future.

Cheers, Jen

Please send your updates (up to 200 words) of what you’re up to for the November “What’s Cooking?” edition (to by the 28th of October. 

Member Updates (in the order they were received!)

Di Dean, Katie Dunn, Pallavi Singh and Wei Chen have submitted an expression of interest to Leverhulme for a project on ‘Intergenerational Attitudes Towards Household Food Waste: A Cross Cultural Perspective.’

CHEFS was well represented at the June CK conference, with presentations from Saloomeh Tabari, David Egan and Helen Egan (The ‘third place’ role of the café in people’s lives: A comparison of the Islamic café to the Western café); Cecile Morris, Peter Schofield and Craig Hirst (Attitudes towards breastfeeding in public); and Jennifer Smith Maguire (Making tastes, making markets: Thinking about the role of cultural intermediaries in building a fine wine consumption culture in China). You can find their presentations on the CHEFS blog site, via the linked titles above.

In addition to a presentation at the CK conference, Jennifer Smith Maguire presented her research on cultural intermediaries and their role in making a fine wine culture in China at the University of Toronto (hosted by the Department of Sociology and the Culinaria Research Centre) and in Hong Kong, at the International Conference on Wine Markets and Cultures of Consumption—Asia’s first academic Asian wine conference. On the back of the Hong Kong conference, she’s been invited to join the International Partners’ Research Network of the UNESCO Chair for Culture and Traditions of Wine (hosted by the University of Burgundy). Working with colleagues from the University of Leicester and University of Wales Trinity Saint David, Jen submitted a £600k+ application to the AHRC in May, for a three country comparative study of agri-food heritage in developing economies; the application was ultimately unsuccessful. Jen is now developing a bid with a colleague at Lancaster University Management School on sustainability, innovation and food/drink SMEs, which will be submitted to the recently launched Research and Capacity Building Grant Scheme of the Society for the Advancement of Management Studies and the British Academy of Management.

Congratulations to John Dunning, who has recently successfully completed the Wine and Spirit Education Trust (WSET) Diploma in Wines and Spirits (DipWSET). This involved over two years of study with extensive theory and blind tasting examinations; there are just over nine thousand people in the world with this qualification.

John Dunning and Jay Idris have been running several workshops with staff at the Oisoi Restaurant Group. The workshops are focused on Customer (Guest) Service and Cultural Awareness. Following the initial success of these sessions, there are plans for further training on service and also wine knowledge. It is intended that, given the wider development of Chinese investment and business in Sheffield (in particular the Sheffield China Town and China UK Business Incubator, CUBI) to extend the sessions to the wider restaurant business community.

Continuing with the engagement with Chinese culture, food and society, John Dunning and Jennifer Smith Maguire are developing a research project focused on the role of wine within cultural gifting practices and norms, looking specifically at the Chinese business community in Sheffield.

Richard Telling hosted a workshop focusing on the Sociology of Family Business at SHU in May. The workshop, delivered in partnership with the Institute of Small Business and Entrepreneurship (ISBE), saw Richard deliver one of the keynotes, which focused on his research on adolescent work within the context of family catering businesses. This research project was also presented at the Council of Hospitality Management Education (CHME) conference at the University of Greenwich and has since been submitted to a peer-reviewed journal in the field of hospitality management. He and co-author, Emma Martin, are currently in the process of making revisions to the paper before resubmitting in September.

Anna Stalmirska attended the 9th Advances in Hospitality and Tourism Marketing and Management Conference (9-12 July 2019), hosted in Portsmouth and organised by the University of Portsmouth and Washington State University, and presented a paper: “Food in destination marketing: the issue of ‘local’”. The conference provided a unique forum for attendees from academia, industry, and other organisations to actively exchange, share, and challenge state-of-the-art research and industrial case studies on hospitality and tourism marketing and management. The conference programme showcased the complexity of tourism marketing and management issues, including health and safety issues in tourism and hospitality; health, medical, and wellness tourism; hospitality and tourism product development; food tourism and food tourism marketing; consumer behaviour in tourism and hospitality settings. Anna’s paper was well received by the audience and inspired questions and debate. She received great feedback and was approached to work on joint future research. She also took the opportunity to visit the beautiful city of Portsmouth and its beautiful harbour!

Joanna Reynolds is part of a new collaboration with members of the Centre for Alcohol Policy Research (CAPR) at La Trobe University, Melbourne.  Established under the new SHU-La Trobe strategic partnership, the collaboration will explore opportunities for shared learning between Australia and the UK around engaging alcohol licensing processes to protect and promote public health.  Joanna will visit La Trobe later this year to co-facilitate a workshop with licensing stakeholders and practitioners and to develop plans with CAPR for a joint programme of research.

Margo Barker and Anna Sorsby recently augmented their cross-cultural dataset on meat attachment with data collection in UK adults and Hong Kong students. These additions extend a study of meat attachment in student cohorts from the UK, Hungary and Nigeria. The data will be used as the basis of an article that explores relationships between meat attachment and willingness to embrace a meat-free diet.

Margo also published a paper, Exploring the relationship between environmental impact and nutrient content of sandwiches and beverages available in cafés in a UK university, in the area of food and sustainability. The study used a combined index of water use and greenhouse gas emissions to assess the sustainability of university canteen food in relation to its nutrient profile.

Norman Dinsdale attended the “Food and Society” International Conference on Culinary Arts and Sciences (ICCAS) at Cardiff Metropolitan University in Wales in June, and presented a paper: “Meeting the Challenges of Care Home Catering for People Living with Dementia: The Sex ‘n’ Drugs and Rock ‘n’ Roll Generation.” ICCAS was founded in 1993 by the Worshipful Company of Cooks of London as a forum for culinary artists and scientists from academia and industry to present their work and share ideas.  ICCAS is the only international conference that brings together the two sides of the international food industry: food sciences and food services. The Worshipful Company of Cooks of London is one of the oldest and smallest London Livery Companies and can trace its origins back to the 12th century. The Company was initially responsible for controlling all the catering within the City of London, the ‘Square Mile’. The Company’s purpose nowadays is to contribute as effectively as it can to the pursuit of a good society, through supporting the craft of cooking. A conference gala dinner was held at the Park House Restaurant in conjunction with The Clink Charity.  The Clink Charity’s sole aim is to reduce the reoffending rates of ex-offenders by training prisoners and placing graduates into employment in the hospitality and horticulture industries upon release. The charity works in partnership with Her Majesty’s Prison Service to run various projects within prisons: four restaurants, two horticultural garden schemes and a catering scheme. The conference proceedings can be seen here.

Please send your updates (up to 200 words) of what you’re up to for the November “What’s Cooking?” edition (to by the 28th of October. 

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