{"id":285,"date":"2019-11-01T16:03:03","date_gmt":"2019-11-01T16:03:03","guid":{"rendered":"https:\/\/blogs.shu.ac.uk\/chefscluster\/?p=285"},"modified":"2019-11-01T16:03:03","modified_gmt":"2019-11-01T16:03:03","slug":"whats-cooking-november-2019","status":"publish","type":"post","link":"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/11\/01\/whats-cooking-november-2019\/","title":{"rendered":"What&#8217;s Cooking, November 2019"},"content":{"rendered":"<p><em>What\u2019s Cooking<\/em> 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&#8217;s been cooking since our last edition?<\/p>\n<p>Our research blog has launched! Be sure to check out our first blogs:<\/p>\n<ul>\n<li>Kate Platts and Cecile Morris on barriers to <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/10\/28\/sustainable-diets-closing-intention-behaviour-gap\/\">the adoption of sustainable diets<\/a> and an invitation to take part in their survey research;<\/li>\n<li>Joanna Reynolds on <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/10\/01\/opportunity-say-community-engagement-local-alcohol-decision-making-england\/\">community engagement in alcohol decision-making in England<\/a>;<\/li>\n<li>Jennifer Smith Maguire on <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/09\/18\/wine-terroir-things-differently\/\">wine, terroir and doing things differently<\/a>.<\/li>\n<\/ul>\n<p>If you\u2019re interested in writing a future blog, please let Jen know (<a href=\"mailto:j.smith1@shu.ac.uk\">j.smith1@shu.ac.uk<\/a>).<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/09\/champagne-4410758_960_720.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"245\" data-permalink=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/culture-health-environment-food-society-research-cluster\/champagne-4410758_960_720\/\" data-orig-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/09\/champagne-4410758_960_720.jpg?fit=960%2C687&amp;ssl=1\" data-orig-size=\"960,687\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"champagne-4410758_960_720\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/09\/champagne-4410758_960_720.jpg?fit=500%2C358&amp;ssl=1\" class=\" wp-image-245 alignleft\" src=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/09\/champagne-4410758_960_720-300x215.jpg?resize=155%2C111&#038;ssl=1\" alt=\"\" width=\"155\" height=\"111\" srcset=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/09\/champagne-4410758_960_720.jpg?resize=300%2C215&amp;ssl=1 300w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/09\/champagne-4410758_960_720.jpg?resize=768%2C550&amp;ssl=1 768w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/09\/champagne-4410758_960_720.jpg?w=960&amp;ssl=1 960w\" sizes=\"auto, (max-width: 155px) 100vw, 155px\" \/><\/a>Later this month, we\u2019re looking forward to the CHEFS \u2018Sparkling Symposium\u2019 (28<sup>th<\/sup> 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 <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/\">here<\/a>. <strong>The event is fully booked, but there is a waiting list<\/strong> (<a href=\"https:\/\/store.shu.ac.uk\/conferences-and-events\/sheffield-business-school\/sbs-events\/sparkling-symposium\">register here<\/a>), if further spots open up through cancellations. Hope to see some of you there! Full event information on the\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\">CHEFS home page<\/a>.<\/p>\n<p>In the remainder of this November 2019 edition:<\/p>\n<ul>\n<li>An update on CHEFS member activities<\/li>\n<li>A list of recent call for papers and event\/conference announcements.<\/li>\n<li>Call for content for the January 2020 edition of What\u2019s Cooking.<\/li>\n<\/ul>\n<p>Cheers, Jen<\/p>\n<p>****************************<\/p>\n<p><strong>Member Updates\u00a0<\/strong><\/p>\n<p><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/lucie-nield\"><strong>Lucie Nield<\/strong><\/a> has been working with a group from SHU (H&amp;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 8<sup>th<\/sup>\u00a0October 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.<\/p>\n<p><strong><a href=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"282\" data-permalink=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/11\/01\/whats-cooking-november-2019\/sehffood\/\" data-orig-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD.jpg?fit=2522%2C2448&amp;ssl=1\" data-orig-size=\"2522,2448\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Pixel 2&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1569596091&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.442&quot;,&quot;iso&quot;:&quot;159&quot;,&quot;shutter_speed&quot;:&quot;0.008464&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"SEHFFOOD\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD.jpg?fit=500%2C485&amp;ssl=1\" class=\" wp-image-282 alignleft\" src=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD-300x291.jpg?resize=220%2C214&#038;ssl=1\" alt=\"\" width=\"220\" height=\"214\" srcset=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD.jpg?resize=300%2C291&amp;ssl=1 300w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD.jpg?resize=768%2C745&amp;ssl=1 768w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD.jpg?resize=1024%2C994&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/SEHFFOOD.jpg?w=1500 1500w\" sizes=\"auto, (max-width: 220px) 100vw, 220px\" \/><\/a>Lucie Nield<\/strong> has also been working with <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/james-ellerby\"><strong>James Ellerby<\/strong><\/a> are part of the steering group for <a href=\"https:\/\/www.sheffood.org.uk\/\">ShefFood<\/a>\u2014a city-wide food partnership that\u2019s working towards building a sustainable local food system. Earlier this month, some members met to review the outcomes from this summer\u2019s 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 <a href=\"mailto:info@sheffood.org.uk\">info@sheffood.org.uk<\/a> or follow their news on <a href=\"https:\/\/twitter.com\/sheffoodsocial\">twitter<\/a>, <a href=\"https:\/\/www.facebook.com\/ShefFoodSocial\/\">Facebook<\/a> or <a href=\"https:\/\/www.instagram.com\/sheffoodsocial\/\">Instagram<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"270\" data-permalink=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/11\/01\/whats-cooking-november-2019\/steinbeisser_cutlery_04\/\" data-orig-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?fit=2362%2C2362&amp;ssl=1\" data-orig-size=\"2362,2362\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;X-T2&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1560444274&quot;,&quot;copyright&quot;:&quot;KATHRIN KOSCHITZKI&quot;,&quot;focal_length&quot;:&quot;23&quot;,&quot;iso&quot;:&quot;250&quot;,&quot;shutter_speed&quot;:&quot;0.028571428571429&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Steinbeisser_Cutlery_04\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?fit=500%2C500&amp;ssl=1\" class=\" wp-image-270 alignleft\" src=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04-300x300.jpg?resize=233%2C233&#038;ssl=1\" alt=\"\" width=\"233\" height=\"233\" srcset=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?resize=144%2C144&amp;ssl=1 144w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Steinbeisser_Cutlery_04.jpg?w=1500 1500w\" sizes=\"auto, (max-width: 233px) 100vw, 233px\" \/><\/a><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/rachael-colley\">Rachael Colley<\/a>\u2019s research brings together jewellery, created predominantly using food waste, and ambiguous artefacts for eating. Rachael has had some of her pieces featured in \u2018The Experimental Eater\u2019 article in the current issue (issue 3) of <a href=\"https:\/\/designanthologyuk.com\/\">Design Anthology UK<\/a>. <em>Cutlery Combs<\/em> and <em>for-K-andles<\/em> could be described as challenging, playful and disgusting. Initial pieces from this series were originally designed and created to feature in <a href=\"https:\/\/ambiguous-show.tumblr.com\/\"><em>Ambiguous Implements<\/em><\/a>, 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 &#8211; predominantly obtained from the Sheffield cutlery industry, but also from Ebay and charity shops &#8211; which are then soldered to formed mild steel comb frames and powder-coated. These pieces have recently featured in Steinbeisser&#8217;s <a href=\"http:\/\/www.steinbeisser.org\/category\/journal\/\"><em>Experimental Gastronomy<\/em><\/a> events in Amsterdam, which is the subject of \u2018The Experimental Eater\u2019 article published in the current issue of Design Anthology UK. You can find out more about her work <a href=\"https:\/\/rachaelcolleyartist.wordpress.com\/\">here<\/a>. (Photo credit Kathrin Koschitzki)<\/p>\n<p><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/caroline-westwood\">Caroline Westwood<\/a> 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.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Paxman-tweet-of-19-Sep.png?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"269\" data-permalink=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/11\/01\/whats-cooking-november-2019\/paxman-tweet-of-19-sep\/\" data-orig-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Paxman-tweet-of-19-Sep.png?fit=732%2C696&amp;ssl=1\" data-orig-size=\"732,696\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Paxman tweet of 19 Sep\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Paxman-tweet-of-19-Sep.png?fit=500%2C475&amp;ssl=1\" class=\" wp-image-269 alignleft\" src=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Paxman-tweet-of-19-Sep-300x285.png?resize=248%2C236&#038;ssl=1\" alt=\"\" width=\"248\" height=\"236\" srcset=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Paxman-tweet-of-19-Sep.png?resize=300%2C285&amp;ssl=1 300w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/10\/Paxman-tweet-of-19-Sep.png?w=732&amp;ssl=1 732w\" sizes=\"auto, (max-width: 248px) 100vw, 248px\" \/><\/a><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/caroline-millman\">Caroline Millman<\/a> hosted food teachers on 19<sup>th<\/sup> 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 <a href=\"http:\/\/www.enigmaproject.org.uk\/the-project\/study-3\/hazard-perceptions-in-schools\/\">previous research<\/a> on the food safety awareness of pupils, leading to the creation of <a href=\"http:\/\/foodbugclub.net\/\">foodbugclub.net<\/a>. 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 7<sup>th<\/sup> November. (Photo credit Jenny Paxman)<\/p>\n<p><strong><a href=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/Glob-of-Wine.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"283\" data-permalink=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/11\/01\/whats-cooking-november-2019\/glob-of-wine\/\" data-orig-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/Glob-of-Wine.jpg?fit=420%2C630&amp;ssl=1\" data-orig-size=\"420,630\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Glob of Wine\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/Glob-of-Wine.jpg?fit=420%2C630&amp;ssl=1\" class=\" wp-image-283 alignleft\" src=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/Glob-of-Wine-200x300.jpg?resize=105%2C158&#038;ssl=1\" alt=\"\" width=\"105\" height=\"158\" srcset=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/Glob-of-Wine.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2019\/11\/Glob-of-Wine.jpg?w=420&amp;ssl=1 420w\" sizes=\"auto, (max-width: 105px) 100vw, 105px\" \/><\/a>Jennifer Smith Maguire<\/strong> published \u2018Natural wine and the globalization of a taste for provenance\u2019 as a chapter in <a href=\"https:\/\/www.bloomsbury.com\/uk\/the-globalization-of-wine-9781474264990\/\">The Globalization of Wine<\/a> (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&#8217;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\u00a0<em>terroir<\/em>, 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 <em>The Handbook of Wine and Culture<\/em>, a major interdisciplinary collection that has just been commissioned by Routledge. A call for chapter contributions will be forthcoming!<\/p>\n<p><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/margo-barker\"><strong>Margo Barker<\/strong><\/a> has recently been invited to be Associate Editor of the open access journal, <a href=\"https:\/\/www.mdpi.com\/journal\/ijerph\">International Journal of Environmental Research and Public Health<\/a>. 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\u00a0Alzheimer\u2019s disease.<\/p>\n<p>****************************<\/p>\n<p><strong>Call For Papers\/Conference and Event Announcements <\/strong><\/p>\n<p><strong>CFP: European Institute for the History of Cultures of Food, 4-5 June 2020. <\/strong><em>Abstract deadline, 15 November 2019.<br \/>\n<\/em>The European Institute for the History &amp; Cultures of Food invites proposals for panels and individual papers at the &#8216;<a href=\"http:\/\/iehca.eu\/en\/research-training\/international-convention\">Sixth International Convention on Food and Drink Studies<\/a>&#8216; 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 K\u00fcmin (<a href=\"mailto:b.kumin@warwick.ac.uk\">b.kumin@warwick.ac.uk<\/a>).<\/p>\n<p><strong>CFP: Wine Active Compounds (WAC2020) conference, Burgundy, 15-17 April 2020. <\/strong><em>Abstract deadline, 29 November 2019.<\/em><strong><br \/>\n<\/strong>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.\u00a0One of the main tracks of the conference is \u2018<strong>Sensory Perceptions of Professionals and Consumers<\/strong>.\u2019 Abstracts deadline: 29 November 2019. For further information, submission details and all conference information, go to:\u00a0<a href=\"https:\/\/ubwac.com\/\">https:\/\/ubwac.com\/<\/a>.<\/p>\n<p><strong>CFP: Academy of Wine Business Research (AWBR) conference, Burgundy, 7-10 July 2020. <\/strong><em>Abstract deadline, 30 November 2019.<br \/>\n<\/em>The 12<sup>th<\/sup>\u00a0Conference of the Academy of Wine Business Research will be held in Dijon from the 7<sup>th<\/sup>\u00a0to the 10<sup>th<\/sup>\u00a0July 2020, hosted by the School of Wine &amp; Spirits Business of Burgundy School of Business.\u00a0Tracks 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, \u2018big picture\u2019 papers) can be found <a href=\"http:\/\/academyofwinebusiness.com\/2020-call-for-papers\/\">here<\/a>, including the submission template. A special issue of the <em>International Journal of Wine Business Research<\/em> is intended, to feature the best papers from the conference. For all communications please email: <a href=\"mailto:awbr2020@bsb-education.com\">awbr2020@bsb-education.com<\/a>.<\/p>\n<p><strong>Drinking Studies Network Identities and Diversity Cluster Workshop: 12 December 2019, University of Leicester<br \/>\n<\/strong>The <a href=\"https:\/\/drinkingstudies.wordpress.com\/\">Drinking Studies Network<\/a> (DSN) is an interdisciplinary network connecting researchers of drink and drinking cultures. One of the DSN clusters, \u201cIdentities and Diversity,\u201d is hosting a workshop on \u201cExcess, Moderation and Sobriety: Identities and Diversity in Drinking Studies,\u201d to take place at College Court, University of Leicester, on 12 December 2019. All are welcome to attend. If you\u2019d like to know more, or to join the Identities and Diversity Cluster within the Network, please email Deborah Toner (<a href=\"mailto:dt151@le.ac.uk\">dt151@le.ac.uk<\/a>).<\/p>\n<p><strong>CFP: Cultures of Intoxication: Contextualising Alcohol &amp; Drug Use, Past &amp; Present, Humanities Institute, University College Dublin, Ireland, 7-8 February 2020.\u00a0<\/strong><em>Abstract deadline, 6 December 2019.<\/em><br \/>\nThis 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\u2019 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 &lt;<a href=\"mailto:alice.mauger@ucd.ie\">alice.mauger@ucd.ie<\/a>&gt; by Friday, 6 December 2019. Panel submissions are also welcome.<\/p>\n<p><strong>CFP: Annual Council for Hospitality Management Education (CHME), 13-15 May 2020. <\/strong><em>Abstract deadline, 15 January 2020. <\/em>Sheffield Hallam University will be hosting the 29th Annual Council for Hospitality Management Education (CHME) conference, which includes a <strong>Food, Drink and Society<\/strong> 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 <a href=\"https:\/\/www.chmeconf2020.co.uk\/call-for-submissions\/\">here<\/a> and further information is on the <a href=\"https:\/\/www.chmeconf2020.co.uk\/\">conference website<\/a>. To contact the conference organizers, email:\u00a0<a href=\"mailto:chmeconf2020@shu.ac.uk\">chmeconf2020@shu.ac.uk<\/a>.<\/p>\n<p><strong>Advance notice: DSN@10 Conference &#8211; save the date &#8211; 14-15 November 2020, College Court, University of Leicester<br \/>\n<\/strong>The <a href=\"https:\/\/drinkingstudies.wordpress.com\/\">Drinking Studies Network<\/a> will host their conference, 14-15 November 2020.<\/p>\n<p>****************************<\/p>\n<p><strong>Call for content for the next edition of What\u2019s Cooking<\/strong><\/p>\n<p>The next edition of What\u2019s Cooking will be January 2020. Please send content (updates up to 200 words; and relevant calls for papers\/conference\/event announcements) to <a href=\"mailto:j.smith1@shu.ac.uk\">j.smith1@shu.ac.uk<\/a> by Monday 6 January (slightly late publishing date due to the holiday season!).<\/p>\n<p><em>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 <\/em><a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/\"><em>CHEFS webpage<\/em><\/a><em>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What\u2019s 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&#8217;s been cooking since our last edition? Our research blog has launched! Be sure to &hellip; <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2019\/11\/01\/whats-cooking-november-2019\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":11115,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"wds_primary_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5,1,15],"tags":[],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-research","category-uncategorized","category-whats-cooking"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbhko3-4B","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/comments?post=285"}],"version-history":[{"count":3,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/285\/revisions"}],"predecessor-version":[{"id":288,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/285\/revisions\/288"}],"wp:attachment":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/media?parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/categories?post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/tags?post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}