{"id":815,"date":"2022-09-01T07:07:00","date_gmt":"2022-09-01T07:07:00","guid":{"rendered":"https:\/\/blogs.shu.ac.uk\/chefscluster\/?p=815"},"modified":"2022-09-01T07:07:00","modified_gmt":"2022-09-01T07:07:00","slug":"whats-cooking-september-2022","status":"publish","type":"post","link":"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/09\/01\/whats-cooking-september-2022\/","title":{"rendered":"What&#8217;s Cooking, September 2022"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2020\/05\/CHEFS-wagon-wheel.png?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"390\" data-permalink=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2020\/06\/01\/whats-cooking-june-2020\/chefs-wagon-wheel\/\" data-orig-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2020\/05\/CHEFS-wagon-wheel.png?fit=318%2C312&amp;ssl=1\" data-orig-size=\"318,312\" 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=\"CHEFS wagon wheel\" data-image-description=\"&lt;p&gt;CHEFS logo wagon wheel&lt;\/p&gt;\n\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2020\/05\/CHEFS-wagon-wheel.png?fit=318%2C312&amp;ssl=1\" class=\"wp-image-390 alignleft\" src=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2020\/05\/CHEFS-wagon-wheel-300x294.png?resize=152%2C149&#038;ssl=1\" alt=\"\" width=\"152\" height=\"149\" srcset=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2020\/05\/CHEFS-wagon-wheel.png?resize=300%2C294&amp;ssl=1 300w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2020\/05\/CHEFS-wagon-wheel.png?w=318&amp;ssl=1 318w\" sizes=\"auto, (max-width: 152px) 100vw, 152px\" \/><\/a><em>What\u2019s Cooking<\/em> is an update on all things related to <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/\" target=\"_blank\" rel=\"noopener noreferrer\">CHEFS<\/a>: the Culture, Health, Environment, Food and Society research cluster at Sheffield Hallam University. What\u2019s been cooking since our last edition?<\/p>\n<p>Check out our most recent <strong>research blog post<\/strong>, in which Jo Pearce offers her <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/07\/21\/reflections-on-a-phd-by-published-work\/\" target=\"_blank\" rel=\"noopener noreferrer\">reflections on a PhD by published work<\/a>. Jo\u00a0also gives us\u00a0a\u00a0whistle stop tour of her research\u00a0on\u00a0how the promotion\u00a0of healthy eating habits\u00a0and dietary guidelines can impact\u00a0on\u00a0the health outcomes of women\u00a0and children.<\/p>\n<p>The next instalment of our <strong>online research talk series<\/strong> is coming up in October: \u2018Children\u2019s Food, Feeding and Inequalities\u2019 will feature research presentations from <a href=\"https:\/\/www.brookes.ac.uk\/templates\/pages\/staff.aspx?wid=&amp;op=full&amp;uid=p0083063\" target=\"_blank\" rel=\"noopener noreferrer\">Irmak Karademir Hazir<\/a>\u00a0and <a href=\"https:\/\/www.research.manchester.ac.uk\/portal\/filippo.oncini.html\" target=\"_blank\" rel=\"noopener noreferrer\">Filippo Oncini<\/a>. The date will be confirmed shortly, with information distributed via the JISC list and our Twitter account (be sure to follow us: @SHU_CHEFS). Meanwhile, details (including full abstracts and the Zoom joining link) are available on our <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/chefs-online-research-talks\/\" target=\"_blank\" rel=\"noopener noreferrer\">Online Research Talks page<\/a>. 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\u2014all welcome!<\/p>\n<p>After a summer break, our <strong>virtual research roundtables<\/strong> are back! The roundtables are an informal chance to check in, share updates, trade suggestions, ask questions and bounce ideas around. No prep needed\u2014just a chance to meet up and talk CHEFS for an hour:<\/p>\n<ul>\n<li>Friday 16 September, 3.30-4.30pm<\/li>\n<li>Thursday 17 November, 4-5pm<\/li>\n<li>Wednesday 14 December, 4-5pm<\/li>\n<\/ul>\n<p>Research roundtable 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 <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/\" target=\"_blank\" rel=\"noopener noreferrer\">CHEFS webpage<\/a>. In the meantime, please email me directly (<a href=\"mailto:j.smith1@shu.ac.uk\">j.smith1@shu.ac.uk<\/a>) if you\u2019d like me to forward a meeting invite.<\/p>\n<p>Below, we have:<\/p>\n<ul>\n<li><strong>updates<\/strong> on recent CHEFS members\u2019 activities (including a recent publication on baby-led weaning, research on household food waste in collaboration with Sheffield City Council\u2014with a call for participants!, and reflections on the recent Nutrition Society Summer Conference);<\/li>\n<li><strong>resources\/calls for papers\/conference announcements<\/strong> (various calls for papers in relation to food\/drink and sustainability, craft, time, communication);<\/li>\n<li>the usual call for contributions and content for the November 2022 edition of What\u2019s Cooking.<\/li>\n<\/ul>\n<p>Cheers,<br \/>\nJen<\/p>\n<p style=\"text-align: center\">****************************<\/p>\n<p><strong>Recent CHEFS Activities<\/strong><\/p>\n<p><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/jo-pearce\" target=\"_blank\" rel=\"noopener noreferrer\">Jo Pearce<\/a> and <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/rachel-rundle\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Rundle<\/a> have had their latest paper on baby-led weaning (BLW) published in the Journal of Human Nutrition and Dietetics. In \u2018<a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/jhn.13078\" target=\"_blank\" rel=\"noopener noreferrer\">Baby-led weaning: A thematic analysis of comments made by parents using online parenting forums<\/a>,\u2019 they report on an interpretive thematic analysis of messages and responses posted on three UK parenting forums, relating to complementary feeding. The analysis found that the characterisation of BLW by parents was varied but they described BLW having an ethos which included trusting the baby, role modelling, developing confidence with food and sharing the social aspects of mealtimes. BLW also offered an alternative to those actively seeking something different or a default for those whose baby refused purees or spoon feeding. BLW felt like a natural progression, with low parental effort for some, and a source of anxiety, stress, choking risk and mess for others. Many parents struggled to find a process (what to eat and when) within BLW, that they could follow. Finger foods were used synonymously with BLW but many mixed\/blurred aspects of both TW and BLW. The authors conclude that the interpretation of BLW varies considerably between parents and a broader definition of BLW may be required, along with guidance on the process and purpose of BLW.<strong>\u00a0<\/strong><\/p>\n<p><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/dianne-dean\" target=\"_blank\" rel=\"noopener noreferrer\">Dianne Dean<\/a>, <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/pallavi-singh\" target=\"_blank\" rel=\"noopener noreferrer\">Pallavi Singh<\/a>, <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/scott-jones\" target=\"_blank\" rel=\"noopener noreferrer\">Scott Jones<\/a>, and Nikita-Marie Bridgeman, all from Sheffield Business School, are working with Sheffield City Council to examine household food waste. Flats and households in four trial areas in Sheffield have been selected by Sheffield City Council to take part in a weekly food waste recycling trail, taking place over the next three months. If you live in a trial area (Woodseats\/Meersbrook\/Norton Lees\/Chapeltown\/Ecclesfield\/Burncross\/ Arbourthorne\/Gleadless Valley\/Darnall) you may have been given a food caddy to collect food waste in, roll of liners for the caddy and an outside food waste bin. The research team are seeking participants that live in one of the four trial areas and are taking part in the Sheffield City Council food waste trial scheme. The research team are interested in better understanding the process of food disposal in the household and data will be collected by means of diaries and semi-structured interviews. If you are in the Sheffield City Council food waste trial scheme, and would like to participate in the research project, please email Professor Dianne Dean (<a href=\"mailto:Dianne.Dean@shu.ac.uk\">Dianne.Dean@shu.ac.uk<\/a>)\u00a0or Dr Pallavi Singh (<a href=\"mailto:p.singh@shu.ac.uk\">p.singh@shu.ac.uk<\/a>).<\/p>\n<p><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/jenny-paxman\" target=\"_blank\" rel=\"noopener noreferrer\">Jenny Paxman<\/a> reflected on the <a href=\"https:\/\/www.nutritionsociety.org\/events\/summer-conference-2022-food-and-nutrition-pathways-sustainable-future\" target=\"_blank\" rel=\"noopener noreferrer\">Nutrition Society Summer Conference<\/a>, which took place in July in Sheffield, with a focus on \u2018Food and Nutrition: Pathways to a Sustainable Future.\u2019 The Scientific Programme Organisers comprised Jenny and <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/lucie-nield\" target=\"_blank\" rel=\"noopener noreferrer\">Lucie Nield<\/a> from Sheffield Hallam University, and Liz Williams and Samantha Caton from the University of Sheffield, and the conference was a collaborative endeavour with teams from Sheffield Hallam University, The University of Sheffield and Sheffield City Council working together throughout. Delegates were effusive in their praise of everything from the main venue at SHU, to the social activities and of course the scientific programme! We welcomed speakers from all over the world, and it was wonderful to reconnect with colleagues and collaborators.<\/p>\n<p><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/jennifer-smith-maguire\" target=\"_blank\" rel=\"noopener noreferrer\">Jennifer Smith Maguire<\/a> was interviewed by WineLand Magazine (which targets South African wine industry stakeholders) about her collaborative research on <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/06\/28\/researching-wine-farmworker-heritage-stories\/\" target=\"_blank\" rel=\"noopener noreferrer\">wine farmworker heritage stories<\/a>; the article is due out in this month\u2019s \u2018heritage\u2019 issue. Jen will also be presenting \u2018<em>Vina aperta<\/em> and the quest for interconnectedness\u2019 as a keynote at the online symposium \u2018<a href=\"http:\/\/norbert-elias.com\/cfp-towards-an-eliasian-understanding-of-food-in-the-21st-century\/\" target=\"_blank\" rel=\"noopener noreferrer\">Towards an Eliasian Understanding of Food in the 21st Century<\/a>\u2019, organised by the University of Huddersfield on 7 September. Drawing on the work of Norbert Elias, the talk considers what we might learn about wine, and food more generally, by contrasting the concepts of <em>vinum clausum <\/em>(a view of wine as a static object, the consumption of which is reducible to discrete variables) and <em>vina aperta<\/em> (a view of wine as a processual \u2018thing,\u2019 the accomplishment of which is fundamentally bound up with the problems of humans\u2019 interdependence with the natural world, others, and with themselves). The paper suggests that foregrounding the processual, interdependent character of wine provides valuable insights into what drives some producers and consumers to pursue alternative market relations that quench a thirst for interconnectedness, while offering potential routes toward more sustainable production and consumption.<\/p>\n<p style=\"text-align: center\">****************************<\/p>\n<p><strong>Resources\/call for papers\/conference announcements<\/strong><\/p>\n<p><strong>Call for papers: special issue on Food and Sustainability. <\/strong>Deadline 30 September.<br \/>\nThe journal\u00a0<em>Sustainability<\/em>\u00a0(impact factor: 3.251) will feature a special issue on the topic of \u2018Food and Sustainability\u2019.\u00a0This Special Issue will focus broadly on how the food and drink industry can meet the challenge of embedding sustainability into its business strategies and operations as well as nudging consumers towards making more sustainable food choices. Many food businesses today are under pressure to demonstrate how their products and services are making a positive contribution towards society. However, one of the biggest challenges for businesses is progressing sustainability initiatives from an added benefit view to an integrated, value-driven to business approach. Deadline for submission is 30 September 2022. <a href=\"https:\/\/www.mdpi.com\/journal\/sustainability\/special_issues\/Food_and_Sus\" target=\"_blank\" rel=\"noopener noreferrer\">Full details here<\/a>.<\/p>\n<p><strong>Call for papers: XX ISA World Congress of Sociology-\u00a0Economic Sociology of Craftsmanship. <\/strong>Deadline 30 September.<br \/>\nAndrey\u00a0Sgorla is coordinating a session on the Economic Sociology of Craftsmanship at the XX ISA World Congress of Sociology. This will be presented in English and Spanish and will take place from June 25th- July 1st 2023 in Melbourne, Australia.\u00a0 The deadline for authors to submit their abstracts is September 30th 2022 at 24:00 GMT. More information available at\u00a0<a href=\"https:\/\/isaconf.confex.com\/isaconf\/wc2023\/webprogrampreliminary\/Session18489.html\" target=\"_blank\" rel=\"noopener noreferrer\">Session: Economic Sociology of Craftsmanship (XX ISA World Congress of Sociology (June 25-July 1, 2023)) (confex.com)<\/a>. Any questions about the session or call for papers can be sent to Andrey at\u00a0<a href=\"mailto:afsgorla@gmail.com\">afsgorla@gmail.com<\/a>.<\/p>\n<p><strong>Call for chapters: time and alcohol. <\/strong>Deadline 4 November.<br \/>\n<strong>\u2018It\u2019s Five O\u2019clock Somewhere\u2019: Time, Alcohol, and Other Beverages. <\/strong>Dr Peter Howland is looking for 10-12 chapters\u00a0which critically explore the history and\/or ethnographies of time and the role that it plays in the production, exchange and consumption of drinks and beverages (of any form) to be included in an edited volume.\u00a0All disciplinary perspectives are welcome and it is hoped that this publication will be included in Routledge\u2019s Critical Beverage Studies series.\u00a0If you would like to apply to be included in this proposal, please email your name, institutional details, a proposed paper title and an abstract (200-500 words) to\u00a0<a href=\"mailto:p.j.howland@massey.ac.nz\">p.j.howland@massey.ac.nz<\/a>. The deadline for applications is 4th November 2022.<\/p>\n<p><strong>Call for papers: Third International Conference on Food and Communication. <\/strong>Deadline TBC (details due in September).<br \/>\nThe third conference on Food and Communication brings together researchers who work on the intersection of food and communication. The next one will be held in \u00d6rebro, Sweden, 13 \u2013 15th September 2023 and the call for papers will be announced soon in September 2022. More information available at:\u00a0\u00a0<a href=\"http:\/\/foodcommunication.net\/\" target=\"_blank\" rel=\"noopener noreferrer\">Food &amp; Communication Conference \u2013 Food &amp; Communication Conference (foodcommunication.net)<\/a>\u00a0and you can see some of the previous conference events on Twitter via the hashtag #foodcommunicationconf<\/p>\n<p style=\"text-align: center\"><strong>****<\/strong><\/p>\n<p><strong>Call for content for the next edition of What\u2019s Cooking<br \/>\n<\/strong>The next edition of What\u2019s Cooking will be November 2022. Please send content (research updates, calls for expression of interest, relevant calls for papers\/conference\/event announcements) to <a href=\"mailto:j.smith1@shu.ac.uk\">j.smith1@shu.ac.uk<\/a> by <strong>31 October<\/strong>.<\/p>\n<p><strong>CHEFS blog<br \/>\n<\/strong>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\u2019ve 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\u2019d like to contribute a piece, please get in touch with Jen (<a href=\"mailto:j.smith1@shu.ac.uk\">j.smith1@shu.ac.uk<\/a>).<\/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<p><em>\u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What\u2019s Cooking is an update on all things related to CHEFS: the Culture, Health, Environment, Food and Society research cluster at Sheffield Hallam University. What\u2019s been cooking since our last edition? Check out our most recent research blog post, in &hellip; <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/09\/01\/whats-cooking-september-2022\/\">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":[16,17,24,28,5,14,8],"tags":[],"class_list":["post-815","post","type-post","status-publish","format-standard","hentry","category-alcohol","category-diet-and-health","category-food-practices","category-food-waste","category-research","category-surplus-waste-excess-food-in-society","category-sustainability"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbhko3-d9","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/815","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=815"}],"version-history":[{"count":6,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/815\/revisions"}],"predecessor-version":[{"id":821,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/815\/revisions\/821"}],"wp:attachment":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/media?parent=815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/categories?post=815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/tags?post=815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}