Writing the Food Studies Movement
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Delve Deeper Into Food, Inc a Film by Robert Kenner
Delve Deeper into Food, Inc A film by Robert Kenner This multi-media resource list, Public Affairs, 2009. Expanding Second Nature: A Gardener's compiled by Susan Conlon and on the film’s themes, the book Education (1991). Martha Perry of the Princeton Food, Inc. will answer those Public Library, includes books, questions through a series of Richardson, Jill. Recipe for films and other materials challenging essays by leading America: Why Our Food System related to the issues presented experts and thinkers. This book will is Broken and What We Can Do in the film Food, Inc. encourage those inspired by the to Fix It. Ig Publishing, 2009. film to learn more about the issues, Food activist Jill Richardson shows In Food, Inc., filmmaker Robert and act to change the world. how sustainable agriculture—where Kenner lifts the veil on our nation's local farms raise food that is food industry, exposing the highly Hamilton, Lisa M. Deeply healthy for consumers and animals mechanized underbelly that's been Rooted: Unconventional and does not damage the hidden from the American consumer Farmers in the Age of environment—offers the only with the consent of our Agribusiness. Counterpoint, solution to America’s food crisis. In government's regulatory agencies, 2009. Journalist and photographer addition to highlighting the harmful USDA and FDA. Our nation's food Hamilton presents a multicultural conditions at factory farms, this supply is now controlled by a snapshot of the American timely and necessary book details handful of corporations that often sustainable agriculture movement, the rising grassroots food put profit ahead of consumer profiling a Texas dairyman, a New movement, which is creating an health, the livelihood of the Mexican rancher and a North agricultural system that allows American farmer, the safety of Dakotan farmer, all who have people to eat sustainably, locally, workers and our own environment. -
Donna Lee Brien Writing About Food: Significance, Opportunities And
Donna Lee Brien Writing about Food: Significance, opportunities and professional identities Abstract: Food writing, including for cookbooks and in travel and food memoirs, makes up a significant, and increasing, proportion of the books written, published, sold and read each year in Australia and other parts of the English-speaking world. Food writing also comprises a similarly significant, and growing, proportion of the magazine, newspaper and journal articles, Internet weblogs and other non-fiction texts written, published, sold and read in English. Furthermore, food writers currently are producing much of the concept design, content and spin-off product that is driving the expansion of the already popular and profitable food-related television programming sector. Despite this high visibility in the marketplace, and while food and other culinary-related scholarship are growing in reputation and respectability in the academy, this considerable part of the contemporary writing and publishing industry has, to date, attracted little serious study. Moreover, internationally, the emergent subject area of food writing is more often located either in Food History and Gastronomy programs or as a component of practical culinary skills courses than in Writing or Publishing programs. This paper will, therefore, investigate the potential of food writing as a viable component of Writing courses. This will include a preliminary investigation of the field and current trends in food writing and publishing, as well as the various academic, vocational and professional opportunities and pathways such study opens up for both the students and teachers of such courses. Keywords: Food Writing – Professional Food Writers – Creative and Professional Writing Courses – Teaching Creative and Professional Writing Biographical note Associate Professor Donna Lee Brien is Head of the School of Arts and Creative Enterprise at Central Queensland University, and President of the AAWP. -
CREATIVITY, ECOLOGY and EDUCATION Ay
1st level Master of Gastronomy: CREATIVITY, ECOLOGY AND EDUCATION a.y. 2020_21 Student Guide 1 CONTENTS GENERAL INFORMATION ..................................................................................................................................................... 3 Program Overview ............................................................................................................................................................. 3 Calendar ................................................................................................................................................................................ 3 Program Structure .............................................................................................................................................................. 3 Syllabi ..................................................................................................................................................................................... 7 Workshops/Partecipatory Learning ........................................................................................................................... 30 University Fee Payment Regulations .......................................................................................................................... 37 TEACHING MATERIAL .......................................................................................................................................................... 38 BlackBoard ....................................................................................................................................................................... -
Unesco Creative Cities Network Popayán, Colombia Periodic Evaluation Report Creative City of Gastronomy 2020
UNESCO CREATIVE CITIES NETWORK POPAYÁN, COLOMBIA PERIODIC EVALUATION REPORT CREATIVE CITY OF GASTRONOMY 2020 GENERAL INFORMATION 2.1 Name of the city: Popayán 2.2 Country: Colombia 2.3 Creative field: Gastronomy 2.4 Date of designation: August 6, 2005 2.5 Date of submission of this periodic evaluation report: December 31, 2020 2.6 Entity responsible for preparing the report: Popayán Mayor's Office of Tourism 2.7 Previous reports and submission dates: February 28, 2016 2.8 Focal point: Juan Carlos López Castrillón: Mayor of Popayán alcaldia@popayan- cauca.gov.co Focal Point: Ms. Monika Ximena Anacona Quilindo Tourism Coordinator of the Municipality of Popayán, [email protected] Tel. + 57 – 3022902871 3.1 Popayán attended some annual meetings of the Network: 3.1.1. Popayán participated with chef Pablo Guzmán Illera who obtained recognition for the typical cuisine of the region with his participation in the 15th edition of the International Food Festival of Chengdu, held in China at the end of 2018. Within the framework of the festival, he was originally from Chengdu and by which this city became part of the network of creative cities of UNESCO. Chef Guzmán Illera won the awards for "Best presentation, best taste, Creativity" and "Foodies Choice", awarded in competition and by public choice. The chef presented a typical dish: El Tripazo Caucano, vacuum cooked; the pickle of ollucos; carantanta; and avocado emulsion were the dishes presented by the Colombian chef to the 200 festival goers. 3.1.2. Chef Pablo Guzmán Illera has also participated in events of the same network, such as the “Chef Challenge”, the “Unesco World Meeting of Creative Cities” in Belem (Brazil). -
On the Sociology of Eating
A. Warde - Review of Agricultural and Environmental Studies, 96-1 (2015), 7-15 On the sociology of eating Alan WARDE University of Manchester, School of Social Sciences, Manchester, M13 9PL, UK E-mail: [email protected] Abstract – This paper is a personal reflection upon the development of the sociology of eating over the previous thirty years. It considers eating as a form of cultural consumption and discusses alternative approaches to its analysis. It focuses on sociological explanations of continuity and change, and the role of institutions, routines and practices. It suggests that eating is a compound practice which is weakly regulated and weakly coordinated. The paper concludes with some suggestions about lines of future research in the field and discusses the promise of a new study of eating out. Keywords: consumption, eating, food, practices, sociology JEL Classification : Q1, Q19 After thirty years It is an unexpected honour to be invited to offer these selective reflections on three decades of scholarly work on eating from the point of view of a confessed sociologist. The last thirty years have seen significant advances in social scien- tific research on food. The sociology of food and eating textbooks of the 1990s (Mennell et al., 1992, for example) were supported by limited social research, presenting very incomplete, if generally accurate, coverage of the processes and distributions which a sociologist might want to know about. The picture has filled out since, as witnessed by compendious volumes like Poulain (2012) and Murcott et al. (2013) which record the results of a vast amount of research conducted more recently. -
Feminist Food Studies: a Brief History
Feminist Food Studies: A Brief History ARLENE VOSKI AVAKIAN BARBARA HABER The study of food, cooking, and eating, once a subject limited to nutri- tionists and a few anthropologists studying the symbolic importance of foodways among “natives,”1 has expanded to include sociology, history, philosophy, economics, and the interdisciplinary fields of Women’s Studies, American Studies and Cultural Studies.2 Articles on food have recently appeared in a diverse list of scholarly periodicals and antholo- gies, while new books on the topic continue to be published in ever greater numbers by both university and trade presses. In the last decade an avalanche of books on food has appeared, and conferences on food are no longer the sole concern of food professionals. In addition to the annual conference of the Association for the Study of Food and Society (ASFS) other organizations have sponsored conferences addressing food such as The New School for Social Research’s 1998 conference “Food: Nature and Culture,” and its published proceedings,3 and the 77th Annual Asians in America Conference 2001, “Palates of Pleasure: The Philosophy and Politics of Southeast Asian Food,” complete with Southeast Asian meals catered by restaurants or prepared by guest chefs. ASFS also publishes a journal and has a listserve with lively dis- cussions and debates on everything from the origins of barbecue to sources for research on a variety of topics.4 In addition to the journal Food and Foodways, published since 1985, Gastronomica, a journal de- voted to food and culture, published its first issue in 2000. Common among these works is the notion that studying the most banal of human activities can yield crucial information and insights about both daily life and world view, from what is in the pot to the significance of the fire that heats it. -
Molecular Gastronomy
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2016 Molecular Gastronomy Roisin Burke Technological University Dublin, [email protected] Herve This INRA, [email protected] Alan Kelly UCC, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Part of the Food Science Commons Recommended Citation Burke, R., This, H Kelly, A.L. (2016) Molecular Gastronomy. doi:10.1016/B978-0-08-100596-5.03302-3 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Molecular Gastronomy Ro´isı´n Burke, School of Culinary Arts and Food Technology, Dublin Institute of Technology, Dublin, Ireland Herve´ This, Groupe de Gastronomie Moléculaire, INRA-AgroParisTech International Centre for Molecular Gastronomy, Paris, France; and UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France Alan L Kelly, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Ó 2016 Elsevier Inc. All rights reserved. Introduction 1 Why Molecular Gastronomy? 1 Definition of the Discipline 2 An Analysis of Traditional Culinary Practices 2 Categorizing Culinary Precisions 2 The Robustness of Recipes 3 DSF, a Tool for the Description of Colloidal Systems 3 New Applications of Molecular Gastronomy 4 A Case Study of Education in Molecular Gastronomy: Dublin Institute of Technology School of Culinary Arts and Food Technology 5 Conclusions 7 References 7 Relevant Websites 8 Introduction Molecular gastronomy is the scientific discipline that explores the phenomena occurring during culinary transformations. -
The Institut Paul Bocuse Will Launch Its Gourmet Getaways: "Art De Vivre by Institut Paul Bocuse"
Press Release March 2016 Summer 2016, in the world capital of gastronomy... The Institut Paul Bocuse will launch its gourmet getaways: "Art de vivre by Institut Paul Bocuse" As the international ambassador of gastronomy and hospitality, the Institut Paul Bocuse is inviting gourmets from around the world to live a unique experience and learn the secrets of French cuisine, pastry and sommellerie. They have designed four exclusive summer gourmet getaways by taking advantage of the unique know-how of its great Michelin-starred chefs, some of whom hold the M.O.F title, and experts. The program of these four sensory experiences includes a week of discoveries and confidential meetings, off the beaten track, to taste rare products, share exclusive meetings in a convivial setting and learn from the exceptional backgrounds of those men and women who embody the French know-how. The getaways “Art de vivre by Institut Paul Bocuse" have only one ambition: to make the unattainable possible… Available in French and also in English, Spanish, Russian, Mandarin or Korean, they aim to transmit the universal passion for the French gastronomic culture to the largest number of people. In the company of chefs and renowned experts, the participants will enjoy sensory experiences for five days (Monday to Friday) between the end of May and August 2016. In small groups of 10 people maximum, they will take full advantage of privileged visits, private tastings behind the scenes of the finest wine houses and regional producers and in the prestigious setting of their 19th century château. Four packages with wonderful surprises in store to enjoy a unique moment according to your desires: Authentic and local cuisine: History of gastronomy; introduction to the secrets of the traditional techniques and emblematic recipes of the great chefs of Rhône-Alpes region; 3* gourmet dinner at Chef Paul Bocuse’s restaurant at the Auberge du Pont in Collonges.. -
Potluck” Screening Events and Partnerships with Bloggers and “Earth-Friendly” Companies
Contacts: POV Communications: 212-989-7425. Emergency contact: 646-729-4748 Cynthia López, [email protected], Cathy Fisher, [email protected], POV online pressroom: www.pbs.org/pov/pressroom POV Celebrates Earth Day with Premiere of Blockbuster Doc “Food, Inc.” on PBS, Nationwide “Potluck” Screening Events and Partnerships with Bloggers And “Earth-Friendly” Companies POV to Give Away Free Gift Baskets with Items from Amy’s Kitchen, Branch, Equator Coffees And Teas, Greenfeet.com, HarperCollins Press, Magnolia Home Entertainment, Numi Organic Tea, Participant Media, Penguin Press, River Road Entertainment and Stonyfield Farms “This absorbing film looks terrific and does a superb job of making its case that our current food ways are drastically out of whack.” – Ann Hornaday, The Washington Post The national broadcast premiere of the Oscar®-nominated documentary Food, Inc. on Wednesday, April 21, 2010 at 9 p.m. on PBS’ POV (Point of View) series is just the start of nationwide activities and discussions about the food we eat every day. (Check local listings.) POV is partnering with bloggers, PBS stations, “earth-friendly” companies, schools, community groups and viewers to promote screenings, discussions and potluck parties; POV’s website, www.pbs.org/pov/foodinc, is offering online guides, educational materials and free gift baskets to expand the conversation. If you missed the broadcast, watch the film online in its entirety from April 22-29 at www.pbs.org/pov/foodinc. Amy’s Kitchen, Branch, Equator Coffees and Teas, Greenfeet.com, HarperCollins Press, Magnolia Home Entertainment, Numi Organic Tea, Participant Media, Penguin Press, River Road Entertainment and Stonyfield Farms will donate products for POV Food, Inc. -
Karl Bruckmeier1 ”Eating the Planet”
Karl Bruckmeier1 ”Eating the planet” - seeking a philosophy of food in the anthropocene2 DoI: 10.18030/socio.hu.2015en.4 Abstract This paper discusses possibilities of renewing the philosophical discourse on food as part of interdisciplinary approaches to understand the global changes of food systems and the transcultural consequences of these changes. Social and environmental changes in the epoch of the Anthropocene, of globalization, industrial food production, and genetic modification of food products, require interdisciplinary analyses. The philosophy of food did not become influential in the history of philosophy and not in present social and ecological food discourses, except in fragmentary themes as the ethics of food production and consumption. The traditions of interdisciplinary and synthetic thinking in philosophy give reasons to renew the philosophy of food to analyse and reflect the wider social, cultural and ecological problems of food production and consumption. Such critical analyses require, beyond empirical research and its assessment, knowledge syntheses, theoretical reflection and normative judgements. The themes include the paradoxes of modern food and agriculture systems: hunger and abundance of food, unequal distribution of resources and access to food in market systems, commodification and de-commodification of food and natural resources, the limited availability of natural resources for human consumption and the continuing economic “growth mania”. The metaphor “eating the planet” describes risks for food production and consumption under conditions of global social and environmental change. Why such a cognitive programme should develop under the name of philosophy is discussed with arguments referring to knowledge synthesis, critical analysis and the practical significance of the philosophy of food for searching solutions to food and resource problems. -
NOMINEES for the 32Nd ANNUAL NEWS & DOCUMENTARY EMMY
NOMINEES FOR THE 32 nd ANNUAL NEWS & DOCUMENTARY EMMY ® AWARDS ANNOUNCED BY THE NATIONAL ACADEMY OF TELEVISION ARTS & SCIENCES Winners to be announced on September 26th at Frederick P. Rose Hall, Home of Jazz at Lincoln Center Larry King to Receive Lifetime Achievement Award New York, N.Y. – July 18, 2011 (revised 8.24.11) – Nominations for the 32nd Annual News and Documentary Emmy ® Awards were announced today by the National Academy of Television Arts & Sciences (NATAS). The News & Documentary Emmy® Awards will be presented on Monday, September 26 at a ceremony at Frederick P. Rose Hall, Home of Jazz at Lincoln Center, located in the Time Warner Center in New York City. The event will be attended by more than 1,000 television and news media industry executives, news and documentary producers and journalists. Emmy ® Awards will be presented in 42 categories, including Breaking News, Investigative Reporting, Outstanding Interview, and Best Documentary, among others. This year’s prestigious Lifetime Achievement Award will be given to broadcasting legend and cable news icon Larry King. “Larry King is one of the most notable figures in the history of cable news, and the National Academy of Television Arts and Sciences is delighted to present him with this year’s lifetime achievement award,” said Malachy Wienges, Chairman, NATAS. “Over the course of his career Larry King has interviewed an enormous number of public figures on a remarkable range of topics. In his 25 years at CNN he helped build an audience for cable news and hosted more than a few history making broadcasts. -
Ministry of Tourism and Entertainment Strategic Planning Retreat
Ministry of Tourism and Entertainment Strategic Planning Retreat THE JAMAICABACKGROUND GASTRONOMY NETWORK The Jamaica Gastronomy Network has been created to support the Ministry of Tourism in realising its goals as a destination of choice for culinary experiences. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK Our strategy focuses on illustrating Jamaica’s culinary expertise and talent through: 1. Creating a framework to combine and promote culinary enterprises, resources and festivals Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK 2. Creation of a tourism product that will attract more visitors for the distinct purpose of participating in our gastronomical delights. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK THE JAMAICA GASTRONOMY NETWORK • Develops strategic partnerships and linkages along Jamaica’s culinary value chain that supports the development of a defined tourism based gastronomy product • Supports development of a compliant gastronomy sector that can be packaged and marketed globally. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK MEMBERSHIP The membership of the Network is comprised of key Ministries, Departments and Agencies as well as industry stakeholders with relevant experience and expertise. The Network meets monthly or more frequently