{"id":910,"date":"2023-01-04T20:26:23","date_gmt":"2023-01-04T20:26:23","guid":{"rendered":"https:\/\/blogs.shu.ac.uk\/chefscluster\/?p=910"},"modified":"2023-01-04T20:26:23","modified_gmt":"2023-01-04T20:26:23","slug":"whats-cooking-january-2023","status":"publish","type":"post","link":"https:\/\/blogs.shu.ac.uk\/chefscluster\/2023\/01\/04\/whats-cooking-january-2023\/","title":{"rendered":"What&#8217;s Cooking, January 2023"},"content":{"rendered":"<p><em><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=138%2C135&#038;ssl=1\" alt=\"\" width=\"138\" height=\"135\" 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: 138px) 100vw, 138px\" \/><\/a>What\u2019s Cooking<\/em> is an update on all things related to <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/\">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>&nbsp;<\/p>\n<p>First and foremost, happy new year! It seems an opportune moment to re-introduce the cluster, which spans three broad areas:<\/p>\n<ul>\n<li><strong>Culture, Health, Environment, Food and Society (CHEFS)\u00a0<\/strong>focuses on the socio-cultural dimensions of food and drink markets and consumption, and is led by <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/jennifer-smith-maguire\">Jennifer Smith Maguire<\/a>;<\/li>\n<li><strong>Surplus Waste and Excess Food in Society (SWEFS) <\/strong>focuses on drivers and potential interventions to address food waste, and is led by <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/pallavi-singh\">Pallavi Singh<\/a>;<\/li>\n<li><strong>Sheffield Hallam Appetite Research (SHARe) <\/strong>focuses on appetite regulation and eating behaviour, and is co-led by <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/jenny-paxman\">Jenny Paxman<\/a>and\u00a0<a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/jordan-beaumont\">Jordan Beaumont<\/a>.<\/li>\n<\/ul>\n<p>Please get in touch if you\u2019d like to get involved, and email Jen (<a href=\"mailto:j.smith1@shu.ac.uk\">j.smith1@shu.ac.uk<\/a>) if you\u2019d like details added (or refreshed) on our <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/members\/\">Members Page<\/a>.<\/p>\n<p>Research England have recently launched round 2 of the\u00a0<strong><a href=\"https:\/\/www.ukri.org\/opportunity\/expanding-excellence-in-england-e3-fund-round-2\/\" target=\"_blank\" rel=\"noopener noreferrer\">Expanding Excellence in England (E3)<\/a>\u00a0fund<\/strong>. The E3 fund is focused on the strategic and sustainable expansion of small, excellent research units that push the frontiers of human knowledge and deliver transformative impacts and enhancing, and enhance the skills base and diversify talent in any given disciplines. E3 funds are thus typically directed at staff recruitment (staff contracts and developing a talent pipeline), activities related to conducting research and creating a conducive research environment, and capital investment. We\u2019d like to explore a potential CHEFS\/SWEFS\/SHARe bid, with our truly inter-disciplinary focus on food and society as the USP. The internal SHU deadline for expressions of interest is 20 January. <strong>If you\u2019d like to be involved in this discussion, please let Jen know by Monday 9 January<\/strong> (<a href=\"mailto:j.smith1@shu.ac.uk\">j.smith1@shu.ac.uk<\/a>) so that you are included in the planning meeting (date\/time TBC).<\/p>\n<p>Mark your calendars for the following upcoming CHEFS events:<\/p>\n<ul>\n<li>26 January, 5.30-8pm, on campus: Barbara Bray MBE will deliver a BTE Talk (for the College of Business, Technology and Engineering) on \u2018<strong>Consolidating the population, planet and people<\/strong><strong>: Food industry solutions<\/strong>.\u2019 <a href=\"https:\/\/www.eventbrite.co.uk\/e\/btetalks-consolidating-the-population-planet-and-people-tickets-429144872867\" target=\"_blank\" rel=\"noopener noreferrer\">Registration and details here<\/a>.<\/li>\n<li>9 February, 4-5.30pm, on Zoom: CHEFS online research talk on \u2018<strong>Food, Wine and Discourse<\/strong>\u2019 featuring paired papers from Meg Maker (on the potential for a more inclusive wine lexicon) and Joanne Hollows (archival media research on WWII cookery columns). Titles and abstracts to come; for now, you can find <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/chefs-online-research-talks\/\" target=\"_blank\" rel=\"noopener noreferrer\">details and joining link here<\/a>, or email me (<a href=\"mailto:j.smith1@shu.ac.uk\">smith1@shu.ac.uk<\/a>) for an Outlook invite.<\/li>\n<li>8 March, 1-3pm, on campus: SHARe is hosting a \u2018Complete and Finish\u2019 writing event. Email event organizer Jenny Paxman if you have questions\/would like to receive an Outlook invite.<\/li>\n<li>14 March, 1.15-5.30pm, on campus (followed by refreshments and networking, 5.30-6.30): CHEFS is hosting the<strong>English and Welsh Wine Symposium<\/strong>, a half-day event that explores the current context and future directions of the English and Welsh wine industry, with\u00a0keynotes from Simon Thorpe MW, CEO of WineGB, and Professor Steve Charters MW, as well as a tutored tasting of English and Welsh wines, and a panel discussion featuring a cross-section of industry perspectives.\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/events\/english-and-welsh-wine-symposium\/\" target=\"_blank\" rel=\"noopener noreferrer\">More information and the Eventbrite registration link available here.<\/a>\u00a0 Any questions, please email event lead organiser, John Dunning (<a href=\"mailto:j.dunning@shu.ac.uk\">dunning@shu.ac.uk<\/a>).<\/li>\n<\/ul>\n<p>Below, we have:<\/p>\n<ul>\n<li><strong>updates<\/strong> on recent CHEFS members\u2019 activities (a recap of 2022 activities; a novel online wine tasting; a new publication on wine value claims);<\/li>\n<li><strong>resources\/calls for papers\/conference announcements<\/strong> (including a call for involvement in one of five working groups that ShefFood is organising, as part of their Bronze to Silver Award bid for Sustainable food places);<\/li>\n<li>the usual call for contributions and content for the March 2023 edition of What\u2019s Cooking.<\/li>\n<\/ul>\n<p>Cheers,<br \/>\nJen<\/p>\n<p style=\"text-align: center\">****************************<\/p>\n<p style=\"text-align: center\"><strong>Recent CHEFS Activities<\/strong><\/p>\n<p>A quick recap of our 2022 CHEFS activities, which included:<\/p>\n<ul>\n<li>11 online research presentations, on craft, authenticity, beer, pubs, children, food, storytelling\u2026and more! (<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/past-talks\/\" target=\"_blank\" rel=\"noopener noreferrer\">recordings available here<\/a>, including our final session of 2022 featuring Maria Touri\u2019s research on digital storytelling and bridging the food producer\/consumer gap);<\/li>\n<li>5 research roundtables;<\/li>\n<li>4 new GTA\/PhD students: Megan, Ufuoma, Nikita, and Gareth (intros to their research\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/03\/01\/whats-cooking-march-2022\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a>\u00a0and\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/11\/01\/whats-cooking-november-2022\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a>);<\/li>\n<li>3 research blog posts (about\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/06\/13\/plant-based-convenience-foods\/\" target=\"_blank\" rel=\"noopener noreferrer\">plant-based foods<\/a>,\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/06\/28\/researching-wine-farmworker-heritage-stories\/\" target=\"_blank\" rel=\"noopener noreferrer\">South African wine farmworkers<\/a>, and the\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/07\/21\/reflections-on-a-phd-by-published-work\/\" target=\"_blank\" rel=\"noopener noreferrer\">PhD by Publication route<\/a>);<\/li>\n<li>a new, recurring\u00a0<a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/category\/phd-blog\/\" target=\"_blank\" rel=\"noopener noreferrer\">PhD blog<\/a> from Gareth Roberts, as he develops his PhD on food events, and sustainability.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"909\" data-permalink=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2023\/01\/04\/whats-cooking-january-2023\/wine-1\/\" data-orig-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1.jpg?fit=3264%2C2448&amp;ssl=1\" data-orig-size=\"3264,2448\" 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=\"Wine 1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1.jpg?fit=500%2C375&amp;ssl=1\" class=\"alignleft wp-image-909\" src=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1-300x225.jpg?resize=213%2C160&#038;ssl=1\" alt=\"photo of the wine tasting, with participants (visible in the Sheffield Hallam classroom and on the screen, attending from Puerto Rico via Zoom), raising their glasses \" width=\"213\" height=\"160\" srcset=\"https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blogs.shu.ac.uk\/chefscluster\/files\/2023\/01\/Wine-1.jpg?w=1500 1500w\" sizes=\"auto, (max-width: 213px) 100vw, 213px\" \/><\/a><a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/john-dunning\" target=\"_blank\" rel=\"noopener noreferrer\">John Dunning<\/a> and <a href=\"https:\/\/www.shu.ac.uk\/about-us\/our-people\/staff-profiles\/david-graham\" target=\"_blank\" rel=\"noopener noreferrer\">David Graham<\/a> hosted a novel wine tasting in November, with Nanette L\u00f3pez and Zoe Santiago-Font of UAGM (Universidad Ana G. M\u00e9ndez) and students in Puerto Rico. This was a live, simultaneous tutored wine tasting of 6 wines, with the same wines sourced both in Puerto Rico and in Sheffield. They are gearing up for future tastings\u2014rum, perhaps!<\/p>\n<p>A new publication from <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> and Nikita-Marie Bridgeman, with co-authors Sharron Marco-Thyse (Centre for Rural Legal Studies, South Africa) and Charles Erasmus (Wine Industry Value Chain Round Table, South Africa): <a href=\"https:\/\/www.tandfonline.com\/doi\/full\/10.1080\/09571264.2022.2143337\" target=\"_blank\" rel=\"noopener noreferrer\">Wine farmworkers, provenance stories and ethical value claims<\/a>, in the <em>Journal of Wine Research<\/em>, extends past research on ethical value claims in two ways. First, research often centres on certifications as mechanisms of ethical claims-making; in contrast, we focus on provenance stories as devices of wine brand differentiation and ethical value creation. Second, while value claims are broadly understood as co-creative outcomes involving producers, intermediaries, and consumers, we focus on manual farmworkers, who are largely absent, as story subjects and storytellers, in agri-food provenance stories and value claims. Focusing on the South African wine industry, the article analyses a comparative sample of South African, French, Italian and Australian winery websites, identifying provenance as the dominant frame for ethical value claims, family as a primary anchor for provenance, and South Africa\u2019s distinctive prevalence of representations of farmworkers in winery communications. The article then reports on data from two \u2018storytelling workshops\u2019 with Cape Wineland farmworkers, which generated resonant themes \u2013 community and familiness; expertise and pride \u2013 that align with extant winery brand stories, and dominant market expectations and credence cues, suggesting potential for farmworkers to contribute to and be more securely included and recognized within premium wine value chains.<\/p>\n<p>Finally: CHEFS is delighted to welcome Samantha McCormick, our latest food-focused GTA to Sheffield Business School! Sam is a SHU grad (BSc Hons Nutrition, Diet &amp; Lifestyle) and will be starting her PhD journey in February; watch this space for an introduction in the next edition of What\u2019s Cooking.<\/p>\n<p style=\"text-align: center\">****************************<\/p>\n<p style=\"text-align: center\"><strong>Resources\/call for papers\/conference announcements<\/strong><\/p>\n<p><a href=\"https:\/\/sheffood.org.uk\/about\/\" target=\"_blank\" rel=\"noopener noreferrer\">ShefFood<\/a>, the food partnership for Sheffield, has launched a brand-new <strong>food charter for Sheffield<\/strong> as part of their Bronze to Silver Award bid for Sustainable food places. Over the next couple of months, ShefFood is bringing together food-based organisations from across Sheffield in five working groups to write a multi-stakeholder Action Plan for the city. The working groups (Food Ladders; Compost and Growing; Food Health and Obesity; Good Food Economy and Procurement; Good Food Movement\u2014open meetings) have a series of workshops scheduled over January-March. <a href=\"https:\/\/sheffood.org.uk\/blog\/2023-30-action-plan\/?mc_cid=1e31b19a30&amp;mc_eid=786388a6be\" target=\"_blank\" rel=\"noopener noreferrer\">Dates, locations, and details on how to get involved are available here<\/a>; to confirm your place at any of the meetings, or for more information, please email &lt;info@sheffood.org.uk&gt;.<\/p>\n<p><strong>Call for papers: Third International Conference on Food and Communication. <\/strong>Deadline 15 February.<br \/>\nThe third conference on Food and Communication will be held in \u00d6rebro, Sweden, 13 \u2013 15th September 2023, with the theme \u201cCommunication \u2018good\u2019 foods.\u201d By studying topics at the intersection of communication and food, the conference welcomes scientific contributions covering all geographic areas, historical periods, and methods, including, but not limited to food and: health; sustainability; ethics; science; branding\/marketing; media; advice and cookbooks; governmental discourse; corporate discourse; professional communication (chefs, restaurants); politics; religion. Full information and abstract submission point <a href=\"https:\/\/www.oru.se\/HumES\/foodkom2023\">available here<\/a>.<\/p>\n<p style=\"text-align: center\"><strong>****<\/strong><\/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 March 2023. 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>27 February<\/strong>.<\/p>\n<p><strong>CHEFS blog<\/strong><\/p>\n<p>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","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? &nbsp; First and foremost, happy new year! It seems &hellip; <a href=\"https:\/\/blogs.shu.ac.uk\/chefscluster\/2023\/01\/04\/whats-cooking-january-2023\/\">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":[22,21,14,15,6],"tags":[],"class_list":["post-910","post","type-post","status-publish","format-standard","hentry","category-appetite","category-chefs","category-surplus-waste-excess-food-in-society","category-whats-cooking","category-wine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbhko3-eG","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/910","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=910"}],"version-history":[{"count":3,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/910\/revisions"}],"predecessor-version":[{"id":913,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/posts\/910\/revisions\/913"}],"wp:attachment":[{"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/media?parent=910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/categories?post=910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.shu.ac.uk\/chefscluster\/wp-json\/wp\/v2\/tags?post=910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}