Sixth International Conference on Food Studies

Food Systems in the Age of the Anthropocene: Addressing Demands for Change

12–13 OCTOBER 2016 | UNIVERSITY OF CALIFORNIA AT BERKELEY | BERKELEY, USA FOOD-STUDIES.COM Sixth International Conference on Food Studies

“Food Systems in the Age of the Anthropocene: Addressing Demands for Change”

12–13 October 2016 | University of California at Berkeley | Berkeley, USA

www.food-studies.com

www.facebook.com/FoodStudiesKnowledgeCommunity

@onfoodstudies | #ICFS16 Sixth International Conference on Food Studies www.food-studies.com

First published in 2016 in Champaign, Illinois, USA by Common Ground Publishing, LLC www.commongroundpublishing.com

© 2016 Common Ground Publishing

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Designed by Ebony Jackson Cover image by Phillip Kalantzis-Cope Food Studies food-studies.com

Dear Food Studies Conference Delegates,

Welcome to Berkeley and to the Sixth International Conference on Food Studies. The Food Studies Research Network—its conference, journal, and book imprint—was created to explore agricultural, environmental, nutritional, social, economic, and cultural perspectives on food.

Founded in 2011, the Food Studies Research Network is brought together around a common interest in exploring new possibilities for sustainable food production and human nutrition, as well as the associated impacts of food systems on culture. The Inaugural Food Studies Conference was held at the University of Nevada in Las Vegas, USA, in December 2011. The conference has since been hosted at the University of Illinois at Urbana-Champaign, Champaign, USA, in 2012; the University of Texas at Austin, Austin, USA, in 2013; Monash University Prato Centre, Prato, Italy, in 2014; and at Virginia Polytechnic University, Blacksburg, USA, in 2015. Next year, we are honored to host the conference in partnership with the Gustolab International Institute for Food Studies at Roma Tre University in Rome, Italy, 26-27 October 2017.

Conferences can be ephemeral spaces. We talk, learn, get inspired, but these conversations fade with time. This Research Network supports a range of publishing modes in order to capture these conversations and formalize them as knowledge artifacts. We encourage you to submit your research to Food Studies: An Interdisciplinary Journal. We also encourage you to submit a book proposal to the Food Studies Book Imprint.

In partnership with our Editors and Community Partners the Food Studies Research Network is curated by Common Ground Publishing. Founded in 1984, Common Ground Publishing is committed to building new kinds of research networks, innovative in their media and forward thinking in their messages. Common Ground Publishing takes some of the pivotal challenges of our time and builds research networks which cut horizontally across legacy knowledge structures. Sustainability, diversity, learning, the future of humanities, the nature of interdisciplinarity, the place of the arts in society, technology’s connections with knowledge, the changing role of the university—these are deeply important questions of our time which require interdisciplinary thinking, global conversations, and cross-institutional intellectual collaborations. Common Ground is a meeting place for people, ideas, and dialogue. However, the strength of ideas does not come from finding common denominators. Rather, the power and resilience of these ideas is that they are presented and tested in a shared space where differences can meet and safely connect—differences of perspective, experience, knowledge base, methodology, geographical or cultural origins, and institutional affiliation. These are the kinds of vigorous and sympathetic academic milieus in which the most productive deliberations about the future can be held. We strive to create places of intellectual interaction and imagination that our future deserves.

I want to thank my Food Studies Research Network colleagues–Grace Chang, Aaron Clark, Caitlyn D’Aunno, and Kimberly D. Kendall–who have put such a significant amount of work into this conference.

We wish you all the best for this conference, and we hope it will provide you every opportunity for dialogue with colleagues from around the corner and around the globe.

Yours sincerely,

Dr. Phillip Kalantzis-Cope Director, Common Ground Publishing | About Common Ground

Our Mission Common Ground Publishing aims to enable all people to participate in creating collaborative knowledge and to share that knowledge with the greater world. Through our academic conferences, peer-reviewed journals and books, and innovative software, we build transformative research networks and provide platforms for meaningful interactions across diverse media.

Our Message Heritage knowledge systems are characterized by vertical separations—of discipline, professional association, institution, and country. Common Ground identifies some of the pivotal ideas and challenges of our time and builds research networks that cut horizontally across legacy knowledge structures. Sustainability, diversity, learning, the future of the humanities, the nature of interdisciplinarity, the place of the arts in society, technology’s connections with knowledge, the changing role of the university—these are deeply important questions of our time which require interdisciplinary thinking, global conversations, and cross-institutional intellectual collaborations. Common Ground is a meeting place for these conversations, shared spaces in which differences can meet and safely connect—differences of perspective, experience, knowledge base, methodology, geographical or cultural origins, and institutional affiliation. We strive to create the places of intellectual interaction and imagination that our future deserves.

Our Media Common Ground creates and supports research networks through a number of mechanisms and media. Annual conferences are held around the world to connect the global (the international delegates) with the local (academics, practitioners, and community leaders from the host community). Conference sessions include as many ways of speaking as possible to encourage each and every participant to engage, interact, and contribute. The journals and book imprint offer fully- refereed academic outlets for formalized knowledge, developed through innovative approaches to the processes of submission, peer review, and production. The research network also maintains an online presence—through presentations on our YouTube channel, monthly email newsletters, as well as Facebook and Twitter feeds. And Common Ground’s own software, Scholar, offers a path- breaking platform for online discussions and networking, as well as for creating, reviewing, and disseminating text and multi-media works. Food Studies Research Network

Exploring agricultural, environmental, nutritional, social, economic, and cultural perspectives on food Food Studies Research Network

The Food Studies Research Network is brought together around a common interest to explore new possibilities for sustainable food production and human nutrition and associated impacts of food systems on culture. The community interacts through an innovative, annual face-to-face conference as well as year-round online relationships, a collection of peer-reviewed journals, and a book imprint–exploring the affordances of new digital media.

Conference The conference is built upon four key features: Internationalism, Interdisciplinarity, Inclusiveness, and Interaction. Conference delegates include leaders in the field, as well as emerging artists and scholars, who travel to the conference from all corners of the globe and represent a broad range of disciplines and perspectives. A variety of presentation options and session types offer delegates multiple opportunities to engage, to discuss key issues in the field, and to build relationships with scholars from other cultures and disciplines.

Publishing The Food Studies Research Network enables members to publish through two media. First, community members can enter a world of journal publication unlike the traditional academic publishing forums—a result of the responsive, non-hierarchical, and constructive nature of the peer review process. Food Studies: An Interdisciplinary Journal provides a framework for double-blind peer review, enabling authors to publish in an academic journal of the highest standard. The second publication medium is through the book imprint. The Food Studies imprint publishes cutting edge books in print and electronic formats. Publication proposal and manuscript submissions are welcome.

Community The Food Studies Research Network offers several opportunities for ongoing communication among its members. Any member may upload video presentations based on scholarly work to the community YouTube channel. Quarterly email newsletters contain updates on conference and publishing activities as well as broader news of interest. Join the conversations on Facebook and Twitter, or explore our new social media platform, Scholar. Food Studies Themes

Theme 1: Food Production and Sustainability Exploring the • Principles and practices of sustainable agriculture environmental • The green revolution and the new green revolution conditions of food production • Genetically modified foods and organic foods • Natural disasters and the food supply • Food production and the water supply • Diversion of foods into biofuels • Implications of transitions with growing affluence from grains, legumes and pulses, to meat and dairy • Agricultural fossil fuel use and rising energy costs • Soil depletion, exhaustion, erosion, fertilizers, and remedies • Agricultural land availability and ‘peak food’ • Farmland preservation, agriculture, and deforestation • Urban agriculture • Agricultural greenhouse gases and climate change, and remedies in agricultural carbon sequestration • Hydroponic and low-carbon agriculture • Farm originated and feedlot pollution • Animal welfare • Sustainability of wild fisheries and other wild food sources • The environmental impact of seafood farms • Waste management in food production and environmental sustainability • The global food market • Large scale and global agribusiness: efficiencies, offerings, and deficiencies • Community food security • Sustainable food communities • The local food movement • Economics of farmers markets and community co-ops • Urban and rural food deserts • Supply chains: just-in-time distribution, transportation, and warehousing Food Studies Themes

Investigating the Theme 2: Food, Nutrition, and Health interrelationships of • Human nutritional and dietary needs nutrition and human • The chemistry of food, nutrition, and human energy health • Food contamination and food-borne illness • Food safety assurance, risk analysis, and regulation • Growth hormones and antibiotics in food, and their effects on children • Food and chronic disease: obesity, heart disease, cancer, diabetes • Food poverty • The socially equitable diet • Food, nutrition, and public health • Nutrition labeling • Processed and unprocessed foods: health implications • Safe fruit and vegetable processing in a global market • Genetically modified foods and food engineering • Foods and nanotechnology • Food flavors, the taste of food, and preferences • Biotechnology and today’s food • Food and global health challenges • Consumer trends and nutritional behaviors • Nutrition and disease management and prevention • Food and the wellness industry • Eating disorders, vitamin supplements, and medical needs • Food marketing to children • Ethnic foods and community nutrition Food Studies Themes

Exploring claims, Theme 3: Food Politics, Policies, and Cultures controversies, • Urbanization, population growth, and the global food supply positions, interests, • The political economy of food and values connected with food • Food prices inflation and food scarcity • Food supply, transportation, and storage • Free markets versus agricultural protectionism and subsidies • Farm law and public financing • The impacts of developed world trade barriers on the developing world • Hunger and poverty: public policy in food and nutrition • WHO policies on world nutrition • Global food ethics • Farmers’ organizations, movements, and farm worker rights • Fast food and slow food • Celebrity and media chefs • Consumer ‘taste’ • Vegetarian, vegan, and other dietary systems • ‘Ethnic’ and regional foods • Food taboos: kosher, halal etc. • The cultures of ‘the table’ • Food sociability • Gendered home cooking patterns • School and community food gardens • The alternative food movement • Food advertising and food media • Food safety regulations and guidelines • Food self-sufficiency and ‘food sovereignty’ • ‘Fair Trade’ • Animal rights and welfare initiatives • Food sovereignty and free trade regimes • Malnutrition and international food programs Food Studies 2016 Special Focus

Food Systems in the Age of the Anthropocene: Addressing Demands for Change

The carbon footprint of our species has been increasingly recognized as a defining factor in the current geological age: the age of the anthropocene. This age and its ecosystemic traces are defined by a particular history, the “great acceleration” of human impact upon nature: modern industry, population growth, and increasing per capita consumption. This history has resulted in a number of human-induced changes to global temperatures, sea levels, CO2 levels in the atmosphere, to name just a few. The production, distribution, and consumption of food—at local and global scales— provide a critical insight into the human and natural dynamics of this age. They simultaneously reveal demands, strategies, and possibilities for change. What is the future of sustainable and equitable food systems in the age of the anthropocene? How do we balance the demands of ecosystems, producers, and consumers in an age marked by the effects of climate change? What are the particular demands for change produced by the age? What are the broader implications for thinking about the nature of this change, toward more sustainable and equitable food systems in particular, and communities in general? Food Studies Scope and Concerns

Food Sustainability How sustainable is our current food system? Access to affordable and quality food is one of the key challenges of our time—to feed a growing world population, to feed it adequately, and to feed it using sustainable production practices. Food production entails intensive and extensive relationships with the natural environment. Many of the world’s key environmental problems today are related to agricultural practices. Agriculture and food industries are also uniquely positioned to make a constructive contribution toward efforts designed to address these problems.

How sustainable is our current food system? It takes 160 liters of oil to create a ton of corn in the United States. One kilo of beef takes 8-15 kilos of grain in feedlot production, requires 10,000 liters of water, generates 35 kilos of greenhouse gases, and creates feedlot pollutants that need to be disposed of responsibly. There is growing public concern for the welfare of feedlot animals and birds, the use of antibiotics in feed, and the food values of meats grown under these conditions. Agriculture is also the largest single user of fresh water, accounting for 75% of current human water use. In many parts of the world, we are on the verge of a water crisis, exacerbated in places by climate change. Meanwhile, lengthening food supply chains extend the carbon footprint and centralized just-in-time production creates new food vulnerabilities.

Concern is also raised about the impacts of rising energy costs, the diversion of foods into biofuel production, soil depletion and exhaustion, chemical fertilizers, encroachments on farming land for residential and commercial uses, deforestation as more agricultural land is sought, depletion of wild food sources such as fish, and fresh water crises, to mention just a few critical issues raised by today’s food systems.

In the meantime, our food needs are not standing still. It is estimated that food production will need to rise 50% in the next 20 years to cater for an increased global population and changing habits of food consumption, with more people eating increased quantities of meat and dairy. This not only has environmental consequences; the resultant food price inflation also has negative consequences measured in terms of its social sustainability.

In this context, some commentators have even started to speak of ‘peak food’ when the earth’s food- producing capacities are stretched beyond their limits.

What might be done? How might a sector that has often become part of the problem become a pivotal player in finding solutions? How might we create sustainable food ecosystems? How might we develop low-carbon agriculture? Indeed, how can food systems assist in carbon sequestration? How can we use water less wastefully? How can we improve animal welfare? How can we change eating habits so they are more healthy and also use our natural resources to best effect in a more equitable global food system?

We can only answer questions that are so large with a new green revolution, qualitatively different from the green revolution of the twentieth century, and in its own way, potentially just as transformative. Food Studies Scope and Concerns

Food in Human Health and Well-Being How do we improve public understandings of nutrition and community eating practices? It is estimated that three quarters of health care spending in the developed world addresses chronic diseases—including heart disease, stroke, cancer, and diabetes—many of which are preventable and linked to diet. Similar trends are in evidence in other developed countries and also developing countries, as diets come to resemble more closely those of affluent countries. Meanwhile, access to inadequate food is one of the key consequences of widening global inequality and translates into malnutrition, hunger, disease, and shortened life expectancy for billions amongst the world’s population.

This is the momentous background to the work of researchers, practitioners, and teachers in the wider range of disciplines that concern themselves with food and human nutrition, from the agricultural to the health sciences, from economics to sociology, from studies of sustainable human systems to the aesthetics and culinary arts of food. At root, the aim of all these endeavors can simply be stated: the equitable availability of a nutritious and safe food supply.

Food and health sciences need to work together to address these issues. How do we ensure food sovereignty on a local and global scale? How do we build public trust in food safety, creating a broader understanding of new technologies and addressing concerns that are frequently voiced about microbiological safety, genetically modified crops, animal health and welfare, and food additives?

Food Politics, Policies, and Futures How do we navigate the politics and polices of food systems? Governments have long intervened both in agriculture and public health. In the case of agriculture, government intervention brings controversy, raising as it does questions about the role of government in relation to the market, “protectionism” versus “free markets”, “food sovereignty” or when some argue that agricultural policies should be allowed to be determined by global markets, and the difficulties that poor countries have selling their products into protected, developed-world markets.

In the area of public health, for some in the developing world, an improvement in health and well-being may simply arise from having an opportunity to eat once a day. In both developing and developed countries, however, government policies to improve health require integration of nutrition and food needs with economic growth and development objectives. Included in this agenda has to be the health care system, education addressing diet and nutritional needs, and changing life styles and food choices. Political support is required to achieve national health goals with emphasis on nutrition and food sciences. The medical community also has a role to play as it considers the impact of diet and nutrition on health outcomes.

Members of food producing communities and enterprises have a role to play—ranging from global agribusinesses that need to adapt to changing markets and social norms, to innovative alternative organic or local foods enterprises, to organizations advocating farm and food processing worker rights, to groups trying to address the needs and farming practices of the world’s one billion agricultural workers, half of whom do not own land or equipment and effectively work in conditions of semi-serfdom. Food Studies Scope and Concerns

Social movements and lobby groups will also have their roles to play. These may range from groups representing agribusinesses, to organic and local farming groups, to alternative food movements such as vegetarians and vegans, ‘slow food’ and healthy food movements, to efforts to create gardens and teach cooking, health, and nutrition in schools.

Finally, educators and researchers also have a role to play, studying problems, testing solutions, and communicating their findings to the public through the media, as well as in formal education programs. Better education efforts are needed to inform the public of human nutritional needs and to encourage food producers and manufactures to produce healthier foods using more sustainable systems. While health and wellness is a booming global industry, there are still billions of world citizens who are malnourished or lacking sufficient food to meet their basic nutritional and physiological needs. Food Studies Research Network Membership

About The Food Studies Research Network is dedicated to the concept of independent, peer-led groups of scholars, researchers, and practitioners working together to build bodies of knowledge related to topics of critical importance to society at large. Focusing on the intersection of academia and social impact, the Food Studies Research Network brings an interdisciplinary, international perspective to discussions of new developments in the field, including research, practice, policy, and teaching.

Membership Benefits As a Food Studies Research Network member you have access to a broad range of tools and resources to use in your own work: • Digital subscription to the Food Studies: An Interdisciplinary Journal for one year. • Digital subscription to the book imprint for one year. • One article publication per year (pending peer review). • Participation as a reviewer in the peer review process, with the opportunity to be listed as an Associate Editor. • Subscription to the community e-newsletter, providing access to news and announcements for and from the Research Network. • Option to add a video presentation to the community YouTube channel. • Free access to the Scholar social knowledge platform, including: ◊ Personal profile and publication portfolio page ◊ Ability to interact and form communities with peers away from the clutter and commercialism of other social media ◊ Optional feeds to Facebook and Twitter ◊ Complimentary use of Scholar in your classes—for class interactions in its Community space, multimodal student writing in its Creator space, and managing student peer review, assessment, and sharing of published work. Food Studies Engage in the Research Network

Present and Participate in the Conference You have already begun your engagement in the network by attending the conference, presenting your work, and interacting face-to-face with other members. We hope this experience provides a valuable source of feedback for your current work and the possible seeds for future individual and www.facebook.com/ collaborative projects, as well as the start of a conversation with network FoodStudies colleagues that will continue well into the future. KnowledgeCommunity

@onfoodstudies Publish Journal Articles or Books We encourage you to submit an article for review and possible publication #ICFS16 in the journal. In this way, you may share the finished outcome of your presentation with other participants and members of the network. As a member of the network, you will also be invited to review others’ work and contribute to the development of the network knowledge base as an Associate Editor. As part of your active membership in the network, you also have online access to the complete works (current and previous volumes) of the journal and to the book imprint. We also invite you to consider submitting a proposal for the book imprint.

Engage through Social Media There are several ways to connect and network with colleagues:

Email Newsletters: Published quarterly, these contain information on the conference and publishing, along with news of interest to the network. Contribute news or links with a subject line ‘Email Newsletter Suggestion’ to [email protected].

Scholar: Common Ground’s path-breaking platform that connects academic peers from around the world in a space that is modulated for serious discourse and the presentation of knowledge works.

Facebook: Comment on current news, view photos from the conference, and take advantage of special benefits for network members at: http://www.facebook.com/ FoodStudiesKnowledgeCommunity.

Twitter: Follow the network @onfoodstudies and talk about the conference with #ICFS16.

YouTube Channel: View online presentations or contribute your own at http://commongroundpublishing.com/support/uploading- your-presentation-to-youtube. Food Studies Advisory Board

The principal role of the Advisory Board is to drive the overall intellectual direction of the Food Studies Research Network and to consult on our foundational themes as they evolve along with the currents of the field. Board members are invited to attend the annual conference and provide important insights on conference development, including suggestions for speakers, venues, and special themes. We also encourage board members to submit articles for publication consideration to Food Studies: An Interdisciplinary Journal as well as proposals or completed manuscripts to the Food Studies Book Imprint.

We are grateful for the continued service and support of these world-class scholars and practitioners.

• Michael Blakeney, University of Western Australia, Perth, Australia • Claire Drummond, Flinders University, Adelaide, Australia • Janet A. Flammang, Santa Clara University, Santa Clara, USA • Kristen Harrison, University of Michigan, Ann Arbor, USA • Debra Stern, Nova Southeastern University, Davie, USA • Courtney Thomas, Virginia Polytechnic Institute and State University, Blacksburg, USA • Bill Winders, Georgia Institute of Technology, Atlanta, USA • Samuel Wortman, University of Illinois at Urbana-Champaign, Urbana-Champaign, USA A Social Knowledge Platform Create Your Academic Profile and Connect to Peers Developed by our brilliant Common Ground software team, Scholar connects academic peers from around the world in a space that is modulated for serious discourse and the presentation of knowledge works.

Utilize Your Free Scholar Membership Today through • Building your academic profile and list of published works. • Joining a community with a thematic or disciplinary focus. • Establishing a new knowledge community relevant to your field. • Creating new academic work in our innovative publishing space. • Building a peer review network around your work or courses.

Scholar Quick Start Guide 1. Navigate to http://cgscholar.com. Select [Sign Up] below ‘Create an Account’. 2. Enter a “blip” (a very brief one-sentence description of yourself). 3. Click on the “Find and join communities” link located under the YOUR COMMUNITIES heading (On the left hand navigation bar). 4. Search for a community to join or create your own.

Scholar Next Steps – Build Your Academic Profile • About: Include information about yourself, including a linked CV in the top, dark blue bar. • Interests: Create searchable information so others with similar interests can locate you. • Peers: Invite others to connect as a peer and keep up with their work. • Shares: Make your page a comprehensive portfolio of your work by adding publications in the Shares area - be these full text copies of works in cases where you have permission, or a link to a bookstore, library or publisher listing. If you choose Common Ground’s hybrid open access option, you may post the final version of your work here, available to anyone on the web if you select the ‘make my site public’ option. • Image: Add a photograph of yourself to this page; hover over the avatar and click the pencil/ edit icon to select. • Publisher: All Common Ground community members have free access to our peer review space for their courses. Here they can arrange for students to write multimodal essays or reports in the Creator space (including image, video, audio, dataset or any other file), manage student peer review, co-ordinate assessments, and share students’ works by publishing them to the Community space. A Digital Learning Platform Use Scholar to Support Your Teaching

Scholar is a social knowledge platform that transforms the patterns of interaction in learning by putting students first, positioning them as knowledge producers instead of passive knowledge consumers. Scholar provides scaffolding to encourage making and sharing knowledge drawing from multiple sources rather than memorizing knowledge that has been presented to them.

Scholar also answers one of the most fundamental questions students and instructors have of their performance, “How am I doing?” Typical modes of assessment often answer this question either too late to matter or in a way that is not clear or comprehensive enough to meaningfully contribute to better performance.

A collaborative research and development project between Common Ground and the College of Education at the University of Illinois, Scholar contains a knowledge community space, a multimedia web writing space, a formative assessment environment that facilitates peer review, and a dashboard with aggregated machine and human formative and summative writing assessment data.

The following Scholar features are only available to Common Ground Knowledge Community members as part of their membership. Please email us at [email protected] if you would like the complimentary educator account that comes with participation in a Common Ground conference.

• Create projects for groups of students, involving draft, peer review, revision, and publication. • Publish student works to each student’s personal portfolio space, accessible through the web for class discussion. • Create and distribute surveys. • Evaluate student work using a variety of measures in the assessment dashboard.

Scholar is a generation beyond learning management systems. It is what we term a Digital Learning Platform—it transforms learning by engaging students in powerfully horizontal “social knowledge” relationships. For more information, visit: http://knowledge.cgscholar.com. Food Studies Journal

Committed to exploring new possibilities for sustainable food production and human nutrition Food Studies: Food Studies An Interdisciplinary Journal

About Food Studies: An Interdisciplinary Journal explores new possibilities for sustainable food production and human nutrition. It provides an interdisciplinary forum for the discussion of agricultural, environmental, nutritional, health, social, economic, and cultural perspectives on food. Articles range from broad theoretical and global policy explorations to detailed studies of specific human-physiological, nutritional, and social dynamics of food. The journal examines the dimensions of a “new green revolution” that will meet our human needs in a more effective, equitable, and sustainable way in the twenty-first century.

As well as papers of a traditional scholarly type, this journal invites case studies that take the form of presentations of practice—including documentation of socially-engaged practices and exegeses analyzing the effects of those practices.

Indexing Food Studies: An Interdisciplinary Journal is peer reviewed, supported by Academic Search rigorous processes of criterion-referenced article ranking and qualitative International commentary, ensuring that only intellectual work of the greatest substance (EBSCO) and highest significance is published. Food Science Source (EBSCO) The Australian Editor Research Council (ERA) Courtney Thomas, Virginia Polytechnic Institute and State DOI University, Blacksburg, USA 10.18848/2160- 1933/CGP Associate Editors Founded: Articles published in Food Studies: An Interdisciplinary Journal are peer 2011 reviewed by scholars who are active members of the Food Studies Research Publication Network. Reviewers may be past or present conference delegates, fellow Frequency: submitters to the collection, or scholars who have volunteered to review Quarterly (March, papers (and have been screened by Common Ground’s editorial team). June, September, This engagement with the Research Network, as well as Common Ground’s December) synergistic and criterion-based evaluation system, distinguishes the Food Studies: An Interdisciplinary Journal’s peer review process from journals ISSN: 2160-1933 (print) that have a more top-down approach to refereeing. Reviewers are assigned 2160-1941 (online) to papers based on their academic interests and scholarly expertise. In recognition of the valuable feedback and publication recommendations Community that they provide, reviewers are acknowledged as Associate Editors in the Website: volume that includes the paper(s) they reviewed. Thus, in addition to Food food-studies.com Studies: An Interdisciplinary Journal Editors and Advisory Board, the Associate Editors contribute significantly to the overall editorial quality and Bookstore: content of the journal. ijo.cgpublisher.com Food Studies Submission Process

Journal Submission Process and Timeline Below, please find step-by-step instructions on the journal article submission process:

1. Submit a conference presentation proposal.

2. Once your conference presentation proposal has been accepted, you may submit your article by clicking the “Add a Paper” button on the right side of your proposal page. You may upload your article anytime between the first and the final submission deadlines. (See dates below)

3. Once your article is received, it is verified against template and submission requirements. If your article satisfies these requirements, your identity and contact details are then removed, and the article is matched to two appropriate referees and sent for review. You can view the status of your article at any time by logging into your CGPublisher account at www. CGPublisher.com.

4. When both referee reports are uploaded, and after the referees’ identities have been removed, you will be notified by email and provided with a link to view the reports.

5. If your article has been accepted, you will be asked to accept the Publishing Agreement and submit a final copy of your article. If your paper is accepted with revisions, you will be required to submit a change note with your final submission, explaining how you revised your article in light of the referees’ comments. If your article is rejected, you may resubmit it once, with a detailed change note, for review by new referees.

6. Once we have received the final submission of your article, which was accepted or accepted with revisions, our Publishing Department will give your article a final review. This final review will verify that you have complied with the Chicago Manual of Style (16th edition), and will check any edits you have made while considering the feedback of your referees. After this review has been satisfactorily completed, your paper will be typeset and a proof will be sent to you for approval before publication.

7. Individual articles may be published “Web First” with a full citation. Full issues follow at regular, quarterly intervals. All issues are published 4 times per volume (except the annual review, which is published once per volume).

Submission Timeline You may submit your article for publication to the journal at any time throughout the year. The rolling submission deadlines are as follows: • Submission Round 1 – 15 January • Submission Round 2 – 15 April • Submission Round 3 – 15 July • Submission Round 4 (final) – 15 October

Note: If your article is submitted after the final deadline for the volume, it will be considered for the following year’s volume. The sooner you submit, the sooner your article will begin the peer review process. Also, because we publish “Web First,” early submission means that your article may be published with a full citation as soon as it is ready, even if that is before the full issue is published. Food Studies Common Ground Open

Hybrid Open Access All Common Ground Journals are Hybrid Open Access. Hybrid Open Access is an option increasingly offered by both university presses and well-known commercial publishers.

Hybrid Open Access means some articles are available only to subscribers, while others are made available at no charge to anyone searching the web. Authors pay an additional fee for the open access option. Authors may do this because open access is a requirement of their research-funding agency, or they may do this so non-subscribers can access their article for free.

Common Ground’s open access charge is $250 per article­–a very reasonable price compared to our hybrid open access competitors and purely open access journals resourced with an author publication fee. Digital articles are normally only available through individual or institutional subscriptions or for purchase at $5 per article. However, if you choose to make your article Open Access, this means anyone on the web may download it for free.

Paying subscribers still receive considerable benefits with access to all articles in the journal, from both current and past volumes, without any restrictions. However, making your paper available at no charge through Open Access increases its visibility, accessibility, potential readership, and citation counts. Open Access articles also generate higher citation counts.

Institutional Open Access Common Ground is proud to announce an exciting new model of scholarly publishing called Institutional Open Access.

Institutional Open Access allows faculty and graduate students to submit articles to Common Ground journals for unrestricted open access publication. These articles will be freely and publicly available to the whole world through our hybrid open access infrastructure. With Institutional Open Access, instead of the author paying a per-article open access fee, institutions pay a set annual fee that entitles their students and faculty to publish a given number of open access articles each year.

The rights to the articles remain with the subscribing institution. Both the author and the institution can also share the final typeset version of the article in any place they wish, including institutional repositories, personal websites, and privately or publicly accessible course materials. We support the highest Sherpa/Romeo access level—Green.

For more information on how to make your article Open Access, or information on Institutional Open Access, please contact us at [email protected]. Food Studies Journal Awards

International Award for Excellence Food Studies: An Interdisciplinary Journal presents an annual International Award for Excellence for new research or thinking in the area of food studies. All articles submitted for publication in Food Studies: An Interdisciplinary Journal are entered into consideration for this award. The review committee for the award is selected from the International Advisory Board for the journal and the annual conference on Food Studies. The committee selects the winning article from the ten highest-ranked articles emerging from the review process and according to the selection criteria outlined in the reviewer guidelines. The remaining nine top papers will be featured on our website.

Award Winner, Volume 5 Dr. Silvia Bottinelli, Tufts University, Boston, USA

For the Article “Tradition and Modernity: Industrial Food, Women, and Visual Culture in 1950s and 1960s Italy”

Abstract In the years of the Economic Miracle in Italy (1958–63), popular magazines, advertisements, and cookbooks mostly portrayed adult women as housewives and mothers, whose primary responsibility was feeding the family. Images of women in the kitchen were ubiquitous in the visual culture of the late 1950s and early 1960s, which often represented them as caught between tradition and modernity. Trendy magazine columns, images printed on the packages displayed in supermarkets or neighborhood stores, as well as traditional social habits asked women to allow an external model to shape their behavior in the domestic realm. Creativity was hardly presented as a quality of the ideal woman before a seminal marketing campaign promoted by Barilla in 1964. However, female consumers were not always passive followers of the guidelines delineated by others. Looking at the use of the historic cookbooks owned by the Biblioteca Gastronomica Academia Barilla in Parma, Italy gives us a hint of the independence with which at least some female consumers related to standardized messages, partially resisting them even before gender equality became an open battle in the mid-1960s. Food Studies Subscriptions and Access

Community Membership and Personal Subscriptions As part of each conference registration, all conference participants (both virtual and in-person) have a one-year digital subscription to Food Studies: An Interdisciplinary Journal. This complimentary personal subscription grants access to the current volume of the collection as well as the entire backlist. The period of complimentary access begins at the time of registration and ends one year after the close of the conference. After that time, delegates may purchase a personal subscription.

To view articles, go to http://ijo.cgpublisher.com/. Select the “Login” option and provide a CGPublisher username and password. Then, select an article and download the PDF. For lost or forgotten login details, select “forgot your login” to request a new password.

Journal Subscriptions Common Ground offers print and digital subscriptions to all of its journals. Subscriptions are available to Food Studies: An Interdisciplinary Journal and to custom suites based on a given institution’s unique content needs. Subscription prices are based on a tiered scale that corresponds to the full-time enrollment (FTE) of the subscribing institution.

For more information, please visit: • http://food-studies.com/journal/subscribe • Or contact us at [email protected]

Library Recommendations Download the Library Recommendation form from our website to recommend that your institution subscribe to Food Studies: An Interdisciplinary Journal: http://commongroundpublishing.com/ support/recommend-a-subscription-to-your-library. Food Studies Book Imprint

Aiming to set new standards in participatory knowledge creation and scholarly publication Food Studies Book Imprint

Call for Books Common Ground is setting new standards of rigorous academic knowledge creation and scholarly publication. Unlike other publishers, we’re not interested in the size of potential markets or competition from other books. We’re only interested in the intellectual quality of the work. If your book is a brilliant contribution to a specialist area of knowledge that only serves a small intellectual community, we still want to publish it. If it is expansive and has a broad appeal, we want to publish it too, but only if it is of the highest intellectual quality.

We welcome proposals or completed manuscript submissions of: • Individually and jointly authored books • Edited collections addressing a clear, intellectually challenging theme • Collections of articles published in our journals • Out-of-copyright books, including important books that have gone out of print and classics with new introductions

Book Proposal Guidelines Books should be between 30,000 and 150,000 words in length. They are published simultaneously in print and electronic formats and are available through Amazon and as Kindle editions. To publish a book, please send us a proposal including: • Title • Author(s)/editor(s) • Draft back-cover blurb • Author bio note(s) • Table of contents • Intended audience and significance of contribution • Sample chapters or complete manuscript • Manuscript submission date

Proposals can be submitted by email to [email protected]. Please note the book imprint to which you are submitting in the subject line. Food Studies Book Imprint

Call for Book Reviewers Common Ground Publishing is seeking distinguished peer reviewers to evaluate book manuscripts.

As part of our commitment to intellectual excellence and a rigorous review process, Common Ground sends book manuscripts that have received initial editorial approval to peer reviewers to further evaluate and provide constructive feedback. The comments and guidance that these reviewers supply is invaluable to our authors and an essential part of the publication process.

Common Ground recognizes the important role of reviewers by acknowledging book reviewers as members of the Editorial Review Board for a period of at least one year. The list of members of the Editorial Review Board will be posted on our website.

If you would like to review book manuscripts, please send an email to books@ commongroundpublishing.com with: • A brief description of your professional credentials • A list of your areas of interest and expertise • A copy of your CV with current contact details

If we feel that you are qualified and we require refereeing for manuscripts within your purview, we will contact you. Food Studies Book Imprint

Spiritual Foodways: An Ecofeminist Perspective on Our Sacred Journey with Food

Dr. Teresa Marbut

This book focuses on food history and the historical degradation of food in the United States. Corporate greed and agribusinesses are at the center of our loss of what Dr. Marbut calls our “spiritual foodways.” She suggests that chemically altered genomes, polluting our ecosystems as well as weakening our personal health and social well-being, have compromised our collective welfare. Even though a growing recognition of the sacred dimension of caring for ecosystems, bodies, and communities is sparking one of the most significant phenomena of spiritual renewal in the twenty-first century, the sacrosanct nature of historical food systems has not been examined, until now, as a vital weapon in activists’ efforts against industrialized means of ISBN: food production. 978-1-61229-692-0 237 Pages By utilizing interdisciplinary approaches to food studies, Dr. Marbut Community explores food history through writings concerned with the consumption of Website: food as a spiritual, physical, sensual, and communal endeavor, expressing food-studies.com cross-cultural research showcasing the deeply embedded nature of women and food. She believes that our ethical relationship with food is dependent Bookstore: upon our knowledge of the treatment of each commodity: plant or animal. foodstudies. A right relationship with food, she argues, comes first from knowing food cgpublisher.com history from a spiritual perspective. Her work centers upon the notion that food should be understood as both whole and holy.

Author Bio: Dr. Teresa Marbut is a devoted wife and mother. She currently serves as an adjunct professor of philosophy at Pierce Community College in Lakewood, WA. She holds a PhD in humanities as well as MA in theological studies. Her core academic interests include ethics, social justice, food history, and theology with a particular emphasis in earth-based spiritual traditions as well as gender and ethnic studies. Her next research project is a narrative ethnographic and spiritual history of the Coast Salish peoples of the Pacific Northwest and British Columbia. Food Studies Book Imprint

Voices of Hunger: Food Insecurity in the United States

Courtney I.P. Thomas (ed.)

The proliferation of food deserts, especially across America’s rural landscapes and in its urban centers, has eroded many families’ access to food. Market pressures privilege large food distributors and wealthy communities while economic instability compounds the food security crisis assailing the world’s wealthiest economy, its third largest agricultural producer, and its leading agricultural exporter. Many Americans across the United States are hungry, finding it increasingly more difficult to reliably feed their families, while public programs designed to fight food insecurity face budget cuts. In the aftermath of the Great Recession, food insecurity plagued a new demographic: the educated, the formerly middle class, the never-before-hungry. This shined a new light on the way that American ISBN: culture treats people who are food insecure. What does this mean for our 978-1-61229-530-5 communities and our fellow citizens, and how can the crisis of hunger in 168 Pages America be addressed? This edited collection looks at the problem of food insecurity in the United States from a variety of perspectives and examines Community Website: efforts underway to put food on the tables of America’s families. From food-studies.com national programs like the Supplemental Nutrition Assistance Program (SNAP) to community endeavors like Micah’s Backpack, these chapters Bookstore: analyze food security initiatives, their challenges, and their successes. It foodstudies. also introduces us to the hungry among us, allowing us to better understand cgpublisher.com the problem of food insecurity from the perspective of those who face it on an ongoing basis. These chapters remind us that food is not just essential for individual human life. It is also the lifeblood of our communities.

Editor Bio: Courtney I.P. Thomas is a visiting professor of political science at Virginia Tech in Blacksburg, VA, where she also serves as an academic advisor and internship coordinator. Her research emphasizes international political economy, political violence, and food politics. Her recent publications include In Food We Trust (University of Nebraska Press, 2014) and Political Culture and the Making of Modern Nation-States (Paradigm Press, 2014). Food Studies Book Imprint

Local Food Networks and Activism in the Heartland

Thomas R. Sadler, Heather McIlvaine-Newsad, and Bill Knox (eds.)

Local Food Networks and Activism in the Heartland, an interdisciplinary study on the dynamic changes taking place in local food systems, addresses many contemporary challenges. From the perspectives of the environment, economics, agriculture, anthropology, women’s studies, philosophy, sociology, the legal system, and religion, examples of these challenges include the emergence of a community garden as a means of achieving social justice, improving human health with diets that include more locally-sourced food, keeping seeds local as an act of resilience, the growth of a fruit farm and creamery, legal and institutional issues in local food production, the moral foundations of the local food movement, and many others. The book considers why farmers’ markets, community- ISBN: supported agriculture (CSA) programs and community gardens are growing 978-1-61229-196-3 in importance. In addition, the book considers why more households are 164 Pages making food consumption decisions based on the seasonal availability of food. Set in the agricultural heartland of the United States but relevant Community Website: to everyone interested in local food networks and activism, Local Food food-studies.com Network’s many voices address the theme that local food networks improve the cultural, economic, and social balance of a given community. Bookstore: foodstudies. cgpublisher.com Editor Bios: Thomas R. Sadler, Associate Professor of Economics and Director of the Center for Economic Education at Western Illinois University, holds a PhD in Environmental Economics. He teaches courses on the Economics of Sustainable Food Networks, Economics of Energy, and Environmental and Resource Economics. In addition to promoting economic education, he enjoys writing and speaking about local food networks, environmental policy, and renewable energy systems.

Heather McIlvaine-Newsad, Professor of Anthropology at Western Illinois University, holds a PhD in Anthropology with specializations in gender, race, and the environment. She teaches courses on Native North American Cultures, The Anthropology of Food, and Gender and Anthropology, among others. In addition to leading international travel experiences to India and Germany with her students, she is actively involved with the community garden in Macomb, Illinois.

Bill Knox, Professor of English at Western Illinois University, holds a PhD in English and Education. A specialist in composition and rhetoric, he teaches courses on sustainability, writing, and technical communication. An avid backyard gardener, he is involved in the Annual Environment Summit at WIU and enjoys speaking and writing about local food activism. Food Studies Conference

Curating global interdisciplinary spaces, supporting professionally rewarding relationships Food Studies About the Conference

Conference History Founded in 2011, the International Conference on Food Studies provides a forum for research and practice-based discussions in a time of growing public and research awareness of the relations among diet, health, and social well-being. The conference provides an interdisciplinary forum for the discussion of: agricultural, environmental, nutritional, social, economic, and cultural perspectives on food.

The International Conference on Food Studies is built upon four key features: Internationalism, Interdisciplinarity, Inclusiveness, and Interaction. Conference delegates include leaders in the field, as well as emerging scholars, who travel to the conference from all corners of the globe and represent a broad range of disciplines and perspectives. A variety of presentation options and session types offer delegates multiple opportunities to engage, to discuss key issues in the field, and to build relationships with scholars from other cultures and disciplines.

Past Conferences • 2011 - University of Nevada Las Vegas, Las Vegas, USA • 2012 - University of Illinois at Urbana-Champaign, Champaign, USA • 2013 - University of Texas at Austin, Austin, USA • 2014 - Monash University Prato Centre, Prato, Italy • 2015 - Virginia Polytechnic Institute and State University, Blacksburg, USA

Plenary Speaker Highlights The International Conference on Food Studies has a rich history of featuring leading and emerging voices from the field, including:

• Janet A. Flammang, Santa Clara University, Santa Clara, USA (2011) • Barbara Formis, University Paris I Pantheon-Sorbonne, Paris, France (2014) • Jacqueline Hannah, Common Ground Food Co-op, Urbana, USA (2012) • Wesley M. Jarrell, University of Illinois at Urbana-Champaign, Champaign, USA (2012) • Ronda Rutledge, Sustainable Food Center, Austin, USA (2013) • Bill Winders, Georgia Institute of Technology, Atlanta, USA (2011)

Become a Partner Common Ground Publishing has a long history of meaningful and substantive partnerships with universities, research institutes, government bodies, and non-governmental organizations. Developing these partnerships is a pillar of our Research Network agenda. There are a number of ways you can partner with a Common Ground Research Network. Contact us at support@food- studies.com to become a partner. Food Studies About the Conference

Conference Principles and Features The structure of the conference is based on four core principles that pervade all aspects of the research network:

International This conference travels around the world to provide opportunities for delegates to see and experience different countries and locations. But more importantly, the Food Studies Conference offers a tangible and meaningful opportunity to engage with scholars from a diversity of cultures and perspectives. This year, delegates from over 28 countries are in attendance, offering a unique and unparalleled opportunity to engage directly with colleagues from all corners of the globe.

Interdisciplinary Unlike association conferences attended by delegates with similar backgrounds and specialties, this conference brings together researchers, practitioners, and scholars from a wide range of disciplines who have a shared interest in the themes and concerns of this community. As a result, topics are broached from a variety of perspectives, interdisciplinary methods are applauded, and mutual respect and collaboration are encouraged.

Inclusive Anyone whose scholarly work is sound and relevant is welcome to participate in this community and conference, regardless of discipline, culture, institution, or career path. Whether an emeritus professor, graduate student, researcher, teacher, policymaker, practitioner, or administrator, your work and your voice can contribute to the collective body of knowledge that is created and shared by this community.

Interactive To take full advantage of the rich diversity of cultures, backgrounds, and perspectives represented at the conference, there must be ample opportunities to speak, listen, engage, and interact. A variety of session formats, from more to less structured, are offered throughout the conference to provide these opportunities. Food Studies Ways of Speaking

Plenary Plenary speakers, chosen from among the world’s leading thinkers, offer formal presentations on topics of broad interest to the community and conference delegation. One or more speakers are scheduled into a plenary session, most often the first session of the day. As a general rule, there are no questions or discussion during these sessions. Instead, plenary speakers answer questions and participate in informal, extended discussions during their Garden Conversation.

Garden Conversation Garden Conversations are informal, unstructured sessions that allow delegates a chance to meet plenary speakers and talk with them at length about the issues arising from their presentation. When the venue and weather allow, we try to arrange for a circle of chairs to be placed outdoors.

Talking Circles Held on the first day of the conference, Talking Circles offer an early opportunity to meet other delegates with similar interests and concerns. Delegates self-select into groups based on broad thematic areas and then engage in extended discussion about the issues and concerns they feel are of utmost importance to that segment of the community. Questions like “Who are we?”, ”What is our common ground?”, “What are the current challenges facing society in this area?”, “What challenges do we face in constructing knowledge and effecting meaningful change in this area?” may guide the conversation. When possible, a second Talking Circle is held on the final day of the conference, for the original group to reconvene and discuss changes in their perspectives and understandings as a result of the conference experience. Reports from the Talking Circles provide a framework for the delegates’ final discussions during the Closing Session.

Themed Paper Presentations Paper presentations are grouped by general themes or topics into sessions comprised of three or four presentations followed by group discussion. Each presenter in the session makes a formal twenty-minute presentation of their work; Q&A and group discussion follow after all have presented. Session Chairs introduce the speakers, keep time on the presentations, and facilitate the discussion. Each presenter’s formal, written paper will be available to participants if accepted to the journal.

Colloquium Colloquium sessions are organized by a group of colleagues who wish to present various dimensions of a project or perspectives on an issue. Four or five short formal presentations are followed by a moderator. A single article or multiple articles may be submitted to the journal based on the content of a colloquium session. Food Studies Ways of Speaking

Focused Discussion For work that is best discussed or debated, rather than reported on through a formal presentation, these sessions provide a forum for an extended “roundtable” conversation between an author and a small group of interested colleagues. Several such discussions occur simultaneously in a specified area, with each author’s table designated by a number corresponding to the title and topic listed in the program schedule. Summaries of the author’s key ideas, or points of discussion, are used to stimulate and guide the discourse. A single article, based on the scholarly work and informed by the focused discussion as appropriate, may be submitted to the journal.

Workshop/Interactive Session Workshop sessions involve extensive interaction between presenters and participants around an idea or hands-on experience of a practice. These sessions may also take the form of a crafted panel, staged conversation, dialogue or debate—all involving substantial interaction with the audience. A single article (jointly authored, if appropriate) may be submitted to the journal based on a workshop session.

Poster Sessions Poster sessions present preliminary results of works in progress or projects that lend themselves to visual displays and representations. These sessions allow for engagement in informal discussions about the work with interested delegates throughout the session.

Virtual Lightning Talk Lightning talks are 5-minute “flash” video presentations. Authors present summaries or overviews of their work, describing the essential features (related to purpose, procedures, outcomes, or product). Like Paper Presentations, Lightning Talks are grouped according to topic or perspective into themed sessions. Authors are welcome to submit traditional “lecture style” videos or videos that use visual supports like PowerPoint. Final videos must be submitted at least one month prior to the conference start date. After the conference, videos are then presented on the community YouTube channel. Full papers based in the virtual poster can also be submitted for consideration in the journal.

Virtual Poster This format is ideal for presenting preliminary results of work in progress or for projects that lend themselves to visual displays and representations. Each poster should include a brief abstract of the purpose and procedures of the work. After acceptance, presenters are provided with a template, and Virtual Posters are submitted as a PDF or in PowerPoint. Final posters must be submitted at least one month prior to the conference start date. Full papers based in the virtual poster can also be submitted for consideration in the journal. Food Studies Daily Schedule

Wednesday, 12 October

8:00–9:00 Conference Registration Desk Open Conference Opening—Dr. Phillip Kalantzis-Cope, Common Ground 9:00–9:30 Research Networks, USA Plenary Session—Anna Blythe Lappé, Author, Diet for a Hot Planet, Co-Founder Small Planet Institute, and Founder Real Food Media, 9:30–10:05 Berkeley, USA “Eat the Sky: The Food System as Casualty and Culprit of—a Cure for—the Climate Crisis” 10:05–10:35 Garden Conversation and Coffee Break 10:35–11:20 Talking Circles 11:20–11:30 Transition 11:30–12:45 Parallel Sessions 12:45–13:40 Lunch 13:40–15:20 Parallel Sessions 15:20–15:35 Break 15:35–17:15 Parallel Sessions 17:15–18:15 Welcome Reception

Thursday, 13 October

8:15–8:45 Conference Registration Desk Open 8:45–8:55 Daily Update 8:55–9:15 Publishing Your Article or Book with Common Ground Plenary Session—Lorenzo Scarpone, Slow Food San Francisco and Villa 9:15–9:50 Italia Wines, San Francisco, USA “Artisans and Small Farmers Still Matter in a Commercial World” 9:50–10:20 Garden Conversation and Coffee Break 10:20–12:00 Parallel Sessions 12:00–12:55 Lunch 12:55–13:40 Parallel Sessions 13:40–13:50 Transition 13:50–15:30 Parallel Sessions 15:30–15:45 Break 15:45–17:25 Parallel Sessions 17:25–17:40 Closing Session and Award Ceremony Food Studies Conference Highlights

Featured Sessions Publishing Your Article or Book with Common Ground Thursday, 13 October | 8:55–9:15am

In this session, the Managing Editor for Food Studies: An Interdisplinary Journal will present an overview of Common Ground’s publishing philosophy and practices. She will also offer tips for turning conference papers in to journal articles, present an overview of journal publishing procedures, and provide information on Common Ground’s book proposal submission process. Please feel free to bring questions—the second half of the session will be devoted to Q&A.

Culinary Illustrations and Visual Poetry—Volume 5, Journal Award Winner Wednesday, 12 October | 13:40–15:20 | Room 2

Dr. Silvia Bottinelli, Visual and Critical Studies Department, Tufts University, Boston, USA

Description: This paper compares culinary illustrations and advertisements with Visual Poetry in 1960s Italy. Artists like La Rocca, Ori, and Marcucci cut out food images to recompose them into ironic collages.

When is Food (Not) Functional?—Editor, Food Studies: An Interdisciplinary Journal Wednesday, 12 October| 15:35–17:15 | Room 2

Dr. Courtney I. P. Thomas, Political Science, Virginia Tech, Blacksburg, USA

Description: This paper analyzes the growth of the functional foods market niche in the United States and examines that trend in terms of food safety, regulation, and labeling.

Special Event Welcome Reception Wednesday, 12 October | 17:15–18:15

The International Conference on Food Studies will be hosting a welcome reception on the first evening of the conference following the last session of the day. All delegates are welcome to attend and enjoy complimentary refreshments. This is an excellent opportunity to network and get to know your fellow delegates. There is no need to pre-register to attend this event. It is open to all conference delegates. Food Studies Plenary Speakers

Anna Blythe Lappé Eat the Sky: The Food System as Casualty and Culprit of—a Cure for—the Climate Crisis Anna Lappé is a widely respected author and educator, known for her work as an expert on food systems and as a sustainable food advocate. The co-author or author of three books and the contributing author to ten others, Anna’s work has been widely translated internationally and featured in The New York Times, Gourmet, and Oprah Magazine, among many other outlets. Named one of Time magazine’s “eco” Who’s- Who, Anna is a founding principal of the Small Planet Institute and the Small Planet Fund. She is currently the head of the Real Food Media Project, a new initiative to spread the story of the power of sustainable food using creative movies, an online action center, and grassroots events. Anna is a 2016 James Beard Foundation Leadership Award recipient. Food Studies Plenary Speakers

Lorenzo Scarpone Artisans and Small Farmers Still Matter in a Commercial World Lorenzo Scarpone grew up on a farm and vineyard in Guardia Vomano, a small town in the Abruzzo region of Italy, not far from the Adriatic Sea. Lorenzo’s father was renowned as the best local pork butcher, and his mother as one of the best cooks. The family was also noted for their wine, produced from the local Montepulciano and Trebbiano grapes. Lorenzo knew first-hand the importance of “terroir”, the crucial role played by growing specific grape varieties in particular soils and exposures, to produce wines of real personality and individuality.

As a teenager, Lorenzo studied at Abruzzo’s most prestigious Hotel-Restaurant School in nearby Giulianova, and upon graduation, he opened his own seafood restaurant on the Adriatic coast. Anxious to experience the wider world, Lorenzo became a sommelier for the Sea Goddess cruise line. To perfect his English, he worked for a year in London at the finest Italian restaurants in the city.

Enamored with San Francisco from his seafaring days, Lorenzo moved here to work as manager and sommelier at Donatello Restaurant, which was spearheading the local revival of authentic regional Italian food and wine. With his experience of all the great wines of the world, Lorenzo became convinced there was a market for the great but little-known wines of his and other Italian localities. In 1990, he founded Villa Italia to bring such wines to the United States. Beginning with just a few wineries, it now represents over 30 Italian producers throughout the US. In February 2015, Lorenzo Scarpone was inducted into the Wines of Italy Hall of Fame by the Italian Trade Commission.

While Lorenzo’s business was growing, so was his family. He married his wife Susy Hayward in both San Francisco and Guardia Vomano. With his brothers and sisters, they purchased a small vineyard and olive grove overlooking their hometown and spend summer vacations there with their three children and extended family.

Because of his background, Lorenzo always had a passion for the food products and wines produced by small local growers, who were in danger of being wiped out by larger commercial interests. He became involved with the founders of Italy’s Slow Food movement, which championed the cause of these artisan producers. In the same year he founded Villa Italia, Lorenzo founded and still heads the San Francisco convivium of Slow Food, which has now become the leading international advocacy group for biodiversity, sustainable agriculture, and support of small artisan producers of food and wine.

In conjunction with Slow Food USA, Lorenzo has sponsored the Slow Food San Francisco Golden Glass tastings of Italian wines and international wines. He has also been active in local health and wellness projects. In 2009, he organized the successful Sustain Abruzzo campaign to support rural farmers and artisan food producers whose livelihoods were severely affected by the devastating Abruzzo earthquake. Food Studies Graduate Scholar Awardees

Elizabeth Diehl Lizzie Diehl earned a BA from The Evergreen State College in Olympia, Washington. After college, she cycled across the United States and later worked as a tour guide leading cycling trips throughout the US and Canada. On these trips, she observed a wide range of beliefs and practices surrounding food and health, and she became curious about the “how, why, and so what” of these cultural and environmental differences. This curiosity, as well as her interest in gardening and cooking, led her to Bastyr University to study nutrition. She is interested in nutrition and health education, health messaging, cooking promotion, and wild foods.

Suzanne Dunai Suzanne Dunai is a PhD candidate in the history department at the University of California, San Diego. Her dissertation analyzes Spanish food policies during the early Franco dictatorship from 1939-1952. Her research goals explore the connections between women, gender, family, and food. She recently received funding for her dissertation through the Fulbright grant, the Cherwell Studentship, and the Hispanex grant. Prior to this, she completed a dual BA at Texas A&M in international studies and history in 2007 where she graduated with honors. She then received an MA at the University of New Mexico in 2012 in history where she wrote her thesis, “Cooking for the Patria: The Sección Femenina and the Politics of Food and Women during the Franco Years.”

Malcom J. Krepp Malcom J. Krepp is an MPA student at the University of Southern Indiana. His areas of research include the classification of food security, digital governance, social welfare, and urban institutions. He is currently working on his MPA thesis, comparing different models of classification in food security. He is a 2016 recipient of the University of Southern Indiana’s Graduate Studies Department Scholar Award. He earned his BS in Political Science from the University of Southern Indiana in 2011 and has worked with many urban development and political organizations to improve life in downtown Evansville. It is his personal and professional goal to champion that the happiness of urban centers be advocated by a dedication to their social well-being.

Melanie Narciso Melanie Narciso earned her nutrition degrees at the University of the Philippines, Los Baños and the University of Wisconsin, Stout. She was also an assistant professor at the University of the Philippines, Los Baños. She is now a second year PhD student in cultural anthropology at the University of Georgia, Athens. Narciso is an advocate of the use of culinary heritage as a platform of food and nutrition security. For her dissertation, she plans to document the preparation and consumption of traditional fermented products in the Philippines across various rice ecological settings to contribute to discourse on food (particularly flavor) and memory as well as sensuous conservation. Food Studies Graduate Scholar Awardees

Blaire O’Neal Blaire O’Neal is a student in the joint doctoral program in geography at San Diego State University and the University of California, Santa Barbara. Her dissertation research investigates the role of process-based, technological innovation in achieving food justice within the larger social, economic, and political contexts of urban agriculture in San Diego. O’Neal has been contributing to a research project funded by the National Science Foundation that examines the everyday food journeys of residents in the low-income and ethnically diverse neighborhoods of San Diego. She is currently writing a book chapter on celebrity chefs for an edited volume entitled “Food and Place: A Critical Exploration.” She is interested in mixed research methods that pair mapping and spatial analysis with qualitative inquiry.

Caitlin Rathe Caitlin Rathe is a graduate student in history at the University of California, Santa Barbara. Broadly, she is interested in the social welfare policy during the second half of 20th century. More specifically, her dissertation examines changes in public and private food assistance programs during the 1970s and 1980s.

Gifty Sienso Gifty Sienso is a PhD graduate research assistant in the Department of Agricultural and Applied Economics at Texas Tech University. Growing up in a farming community in Ghana, her desire has been to see people have access to food all year round. She obtained a BS in agricultural technology from the University for Development Studies (first class) in 2006 and a master of philosophy in agricultural economics in 2009 from the University of Ghana. She worked with the University for Development until 2015, when she was awarded a BHEARD doctoral scholarship to study in the United States. Her current research focuses on nutrition, food security, and development. She hopes to contribute meaningfully to food security and developmental challenges in Ghana. WEDNESDAY, 12 OCTOBER WEDNESDAY, 12 OCTOBER 8:00-9:00 CONFERENCE REGISTRATION DESK OPEN

9:00-9:30 CONFERENCE OPENING—DR. PHILLIP KALANTZIS-COPE, DIRECTOR, COMMON GROUND RESEARCH NETWORKS, USA PLENARY SESSION—ANNA LAPPÉ, AUTHOR OF "DIET FOR A HOT PLANET", CO- 9:30-10:05 FOUNDER OF SMALL PLANET INSTITUTE, AND FOUNDER OF REAL FOOD MEDIA, BERKELEY, USA "Eat the Sky: The Food System as Casualty and Culprit of—a Cure for—the Climate Crisis" 10:05-10:35 GARDEN CONVERSATION & COFFEE BREAK 10:35-11:20 TALKING CIRCLES Plenary Room/Krutch Theatre: Food Politics, Policies, and Cultures Room 1: Food Production and Sustainability Room 2: Food, Nutrition, and Health Room 3: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change 11:20-11:30 TRANSITION 11:30-12:45 PARALLEL SESSIONS Room 1 Consumption Practices Traveling the World on a Vegan Diet: The Intricacies and Flows of the Global and Local Food Market Trade Alexandra Maris, Women and Gender Studies Institute, University of Toronto, Toronto, Canada Overview: I explore how globalization affects the global and local food market trade. Focusing on how globalization is uneven and felt on different levels, food production and consumption is unevenly distributed. Theme: Food Policies, Politics and Cultures Eating Beauty: The Aesthetics of Edible Flowers Prof. Constance Kirker, College of Art and Architecture, Penn State University, Philadelphia, USA Dr. Mary Newman, Healthcare Environments, Cincinnati, USA Overview: This paper explores the relationship between flowers and food, considering the practice of “Eating beauty,” edible flowers. What are cultural, historical, contextual, sociological, psychological factors affecting this experience? Theme: Food Policies, Politics and Cultures Performing “Taste” in the Office Canteen: The Politics of Homemade Food, and the Rise of “Militant Vegetarianism” in Mumbai, India Ken Kuroda, Department of Anthropology, London School of Economics and Political Science, London, UK Overview: Commensality in the urban public both produces social relationships and reproduces social hierarchy; incidents in the office canteen are contextualised within the larger politicisation of food in contemporary Mumbai. Theme: Food Policies, Politics and Cultures WEDNESDAY, 12 OCTOBER 11:30-12:45 PARALLEL SESSIONS Room 2 New Roles of the School Measuring Complexity in the School Food Environment: What Lessons Can Be Learned from an Assessment of the Newfoundland and Labrador School Food Environment? Emily Doyle, Division of Community Health and Humanities, Faculty of Medicine, Memorial University of Newfoundland and Labrador, St. John's, Canada Overview: This assessment of the school food environment in Newfoundland and Labrador explores the limits and potential of complexity-inspired conceptualizations of the relationship between the school food environment and health. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change School Gardens: A Setting for Promoting Sustainability Competencies and Values Pernille Malberg Dyg, Department of Nutrition and Midwifery Faculty of Health and Technology, Metropolitan University College Copenhagen, Copenhagen, Denmark Overview: I discuss research findings on school gardens and the key sustainability competencies, which are promoted amongst participating schoolchildren in a Danish school garden program "Gardens for Bellies." Theme: Food Policies, Politics and Cultures Degrees for Danishes: The Education Gap and How It Translates to the Table Malcom Krepp, Public Administration Department, University of Southern Indiana, Evansville, USA Overview: This paper examines the issues related to education attainment and how they influence the various levels at which people access food. Theme: Food Policies, Politics and Cultures Room 3 The Challenges of Local Building Community Food Strategies Aletha Ward, Health, Education and Sciences - Department of Nursing and Midwifery, University of Southern Queensland, Ipswich, Australia Overview: I discuss taking responsibility for building sustainable food strategies in communities of high nutrition related health challenges: barriers and enablers. Theme: Food Production and Sustainability Small Acts: Catalyzing Consumer Action through Creative Practice Ellen Burke, Department of Landscape Architecture, Cal Poly State University, San Luis Obsipo, USA Prof. Nina Claire Napawan, Department of Human Ecology Landscape Architecture and Environmental Design, University of California, Davis, USA Overview: This paper examines the role of public participation strategies in engaging and activating alternative food systems, including the use of art, co-making, and visualizations of food system patterns. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change An Assessment of Socio-cultural Aspects of Large Scale Food Production Policies in Africa Prof. Lere Amusan, Department of Politics and International Relations Faculty of Human and Social Sciences, North West University, Mafikeng, South Africa Prof. Marilyn Setlalentoa, Faculty of Human and Social Sciences, North West University, South Africa, Mafikeng, South Africa Overview: The paper intends to look into likely challenges that large scale food production may face in Africa because of socio-cultural factors. Theme: Food Policies, Politics and Cultures WEDNESDAY, 12 OCTOBER 11:30-12:45 PARALLEL SESSIONS Room 4 Alternative Food Movements Knowledge Exchange in Alternative Food Movements: The Case of the Mexican Network of Organic Markets Benjamin Ajuria-Muñoz, Geography Department, Universidad Nacional Autónoma de México, Puebla, Mexico Overview: The Mexican Network of Organic Markets represents an example of how knowledge exchange reveals the values, relations, and strategies at play within alternative food movements in Latin America. Theme: Food Policies, Politics and Cultures Alternative Food Practices and Gentrification: How Foodies Are Transforming Urban Neighborhoods Dr. Pascale Joassart-Marcelli, Department of Geography, San Diego State University, San Diego, USA Dr. Fernando Bosco, Department of Geography, San Diego State University, San Diego, USA Blaire O'Neal, Department of Geography, San Diego State University, San Diego, USA Overview: We investigate how farmers’ markets and community gardens, two key components of the alternative food movement, may contribute to gentrification via physical displacement and cultural marginalization in urban San Diego. Theme: Food Policies, Politics and Cultures Shifting Venues, Shifting Narratives: Strategies of GM Labeling Combatants in the US Dr. Gina Keel, Department of Political Science, State University of New York, Oneonta, USA Overview: A study of U.S. food policy subsystem dynamics investigates whether and how the food industry altered its policy narratives to achieve federal legislation that preempts Vermont’s mandatory GM labeling law. Theme: Food Policies, Politics and Cultures

12:45-13:40 LUNCH (SERVED IN HALLWAY) WEDNESDAY, 12 OCTOBER 13:40-15:20 PARALLEL SESSIONS Room 1 Sovereignty and Systems Towards a Just Food System: Considerations for Public Policymakers Megan McGuffey, School of Public Administration, University of Nebraska at Omaha, Omaha, USA Anthony Starke, School of Public Administration, University of Nebraska at Omaha, Omaha, USA Overview: This paper explores how food and inequality intersect, providing a conceptual framework for understanding seminal points in understanding the role food plays within its broader societal context. Theme: Food Policies, Politics and Cultures Eating NAFTA: The Impact of "Free" Trade on the Plate Prof. Alyshia Galvez, Latin American, Latino and Puerto Rican Studies Division of Arts and Humanities, Lehman College CUNY, Bronx, USA Overview: This paper, based on multi-sited research in Mexico and the US, examines the interdependence of food systems in the two countries since NAFTA and the public health and cultural implications. Theme: Food Policies, Politics and Cultures Food System Outcomes: The Case of Households in the Soy Production Area of Bolivia Sophie Hirsig, Cultural Geography, University of Bern, Bern, Switzerland Sarah Märki, Urban & Regional Planning, University of Bern, Bern, Switzerland Johanna Jacobi, University of Bern Overview: We discuss how individuals are asymmetrically excluded from production in Bolivia’s soy complex, how food systems dominate over others and how this entails food sovereignty exclusion for vulnerable actors. Theme: Food Production and Sustainability Beyond Stereotypes of Sovereignty: (Re-)Framing Practices of Self-reliance within Alternative Foodscapes Stephanie Nuria Spijker, Division of Geography and Tourism, Department of Earth and Environmental Sciences, KU Leuven/Research Foundation, Leuven, Belgium Prof. Constanza Parra, Division of Geography and Tourism, Department of Earth and Environmental Sciences, KU Leuven, Leuven, Belgium Prof. Erik Mathijs, Division of Bioeconomics, Department of Earth and Environmental Sciences, Leuven, Belgium Overview: This paper explores the meanings of self-reliant practices, within alternative foodscapes, through the lenses of behavioral, social innovation and transition theories. Theme: Food Policies, Politics and Cultures WEDNESDAY, 12 OCTOBER 13:40-15:20 PARALLEL SESSIONS Room 2 Food and the Self Consumer Research in Food: From Products to Messaging to Mind Genomics Prof. Sebastiano Porretta, Consumer Science Department, Experimental Station for the Food Preserving Industry, SSICA, Parma, Italy Overview: Product development revealed differences in sensory preferences, but the resources to carry it out were very high to uncover the market segments. Mind Genomics revealed a new way. Theme: Food, Nutrition and Health Culinary Illustrations and Visual Poetry Dr. Silvia Bottinelli, School of the Museum of Fine Arts, Tufts University, Boston, USA Overview: This paper compares culinary illustrations and advertisements with Visual Poetry in 1960s Italy. Artists like La Rocca, Ori and Marcucci cut out food images to recompose them into ironic collages. Theme: Food Policies, Politics and Cultures A Study on University Students' Perceptions and Experiences around Food Practices Kelly Hunter, Division of Community Health and Humanities, Faculty of Medicine, Memorial University of Newfoundland, St. John's, Canada Overview: This paper will report findings from a mixed-methods research project on university students’ food practices and their perceptions and attitudes around food, nutrition, and health within a Newfoundland, Canada context. Theme: Food, Nutrition and Health Consuming Meal Cultures: Finding Meal Security's Space in Global Metrics for Food Security and Sustainablity Melanie Narciso, Department of Anthropology, University of Georgia, Athens, USA Overview: This paper evaluates meal security’s value in monitoring progress in food security and food system sustainability work, in view of continued global efforts to identify indicators for these pressing issues. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change WEDNESDAY, 12 OCTOBER 13:40-15:20 PARALLEL SESSIONS Room 3 The Changing Meat Industry The Future of Protein: How Technology Will Solve the Problem of Animal Agriculture Dr. Milena Esherick, The Good Food Institute, Oakland, USA Overview: Animal agriculture contributes to climate change, is unsustainable, harms animals, and causes diseases of affluence. With plant-based and cultured alternatives, the future of food can be sustainable, humane, and healthy. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Democratic Beef: Dietary Security and the Free Market in the United States, 1945-1954 Christopher Deutsch, History Department, University of Missouri, Columbia, USA Overview: This paper explores federal policymakers’ efforts to construct a less harsh free market economy through securing beef for American consumers with market-friendly programs that would support both production and consumption. Theme: Food Policies, Politics and Cultures Is There a Moral Obligation to Reduce Meat Consumption? The Climate Tax on Red Meat in Denmark Anne Lykkeskov, Secretariat, Danish Council of Ethics, Copenhagen, Denmark Mickey Gjerris, Section for Consumption, Bioethics and Governance, University of Copenhagen/The Danish Council of Ethics, Copenhagen, Denmark Overview: Consumption of red meat contributes significantly to climate change. We discuss the ethical aspects of reducing consumption through taxation based on a report from The Danish Council of Ethics. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Montana Beef to School Supply Chain Relationships: Initial Case Study Findings Thomas M. Bass, Animal and Range Sciences Extension, Montana State University, Bozeman, USA Dr. Carmen Byker-Shanks, College of Education, Health, and Human Development, Montana State University, Bozeman, USA Overview: We discuss initial results from a case study based research and outreach project, focusing on beef to school (B2S)supply chain actors in a rural U.S. state. Theme: Food Production and Sustainability WEDNESDAY, 12 OCTOBER 13:40-15:20 PARALLEL SESSIONS Room 4 Kitchen Cultures Maïté, The Peasant Who Conquered French Cuisine Dr. Benjamin Poole, Department of History, Texas Tech University, Lubbock, USA Overview: This paper examines the “peasant woman” turned TV chef, Maïté, whose stardom helped reorient France’s gastronomic identity toward rustic regional traditions in the 1980s and 1990s. Theme: Food Policies, Politics and Cultures Taste and the TV Chef: How TV Chefs Taught Us to Eat Gilly Smith, University of Brighton, Lewes, UK Overview: This paper examines how Lifestyle TV constructed British food culture and if what we eat is who we are, what the role of TV food is in who we become. Theme: Food Policies, Politics and Cultures Pig, Prep, Pork, Print: Cochon555 Events as Theaters of Culinary and Social Meaning-making and Discourse Robert McKeown, Cultural Mediation, Carleton University and Cochon555, Ottawa, Canada Brady Lowe, Taste Network, Atlanta, USA Overview: If restaurants are modern-day theaters and chefs' resident auteurs, then the event Cochon555 is a culinary rock-and-roll: a fire-driven event where cultures are forged with each plate and glass. Theme: Food Policies, Politics and Cultures Hierarchical Kitchen Culture and Hegemonic Masculinities: An Examination of Gender Bias in Elite Kitchen Culture Mary Farrell, Culinary Production Kitchen, Dublin Institute of Technology, School of Culinary Arts, Glenealy, Ireland Overview: I discuss gender bias in hierarchical professional kitchens, the embodiment of hegemonic masculinity among elite professional chefs. Theme: Food Policies, Politics and Cultures

15:20-15:35 BREAK WEDNESDAY, 12 OCTOBER 15:35-17:15 PARALLEL SESSIONS Room 1 Urban Foodscapes Placing Young People’s Food Practices in the Urban Foodscape Dr. Fernando Bosco, Department of Geography, San Diego State University, San Diego, USA Dr. Pascale Joassart-Marcelli, Department of Geography, San Diego State University, Santa Diego, USA Blaire O'Neal, Department of Geography, San Diego State University, San Diego, USA Overview: This paper examines the food practices of high school students living in an urban food desert to understand how they navigate contradictions between food norms across the local foodscape. Theme: Food Policies, Politics and Cultures Healthy Food on Wheels: An Exploration of Mobile Produce Markets through a Food Justice Lens Elle Mari, Center for Community Health, School of Medicine, University of California, San Diego, San Diego, USA Overview: Examination of built environments alone is insufficient to understanding disparities in access to healthy affordable foods. This research investigates the efficacy of mobile produce markets through a food justice lens. Theme: Food Policies, Politics and Cultures Increasing Community Healthy Food Access and Sustainability in an Urban Food Desert in Baltimore City, Maryland Dr. Andrea Brace, Department of Health Science, Towson University, Towson, USA Dr. Nadine Braunstein, Towson, USA Bobbi N. Finkelstein, Towson, USA Daniella Beall, Towson, USA Overview: This paper describes the efforts of distributing USDA People's Garden Grant funds within an urban food desert located in Baltimore, Maryland. Theme: Food Production and Sustainability Widening the Circle: Finding Home for Immigrants and Visible Minorities in the Food Movement Hilda Nouri Sabzikar, Department of Immigration and Settlement Studies, Ryerson University, Toronto, Canada Overview: This research, based on interviews with community leaders in Toronto's alternative food movement, explored the complexities of immigrant and visible minority participation in the alternative food movement in metropolitan areas. Theme: Food Policies, Politics and Cultures WEDNESDAY, 12 OCTOBER 15:35-17:15 PARALLEL SESSIONS Room 2 Food Movements Metaphagic Revolutionary: Preindustrial Production and Consumption, Social Anarchism, and Counterhegemonic Food Politics and Ideology in Fred Ho’s Nonfiction Prose Writing Megan Nieto, English Department and Women's Studies Department, University of Texas at San Antonio, San Antonio, USA Overview: This paper examines Fred Ho’s raw food extremism, theorization of food politics, liberation strategies, and decolonial paradigm, that is, his fusion of Marxist assessment and social anarchit praxis. Theme: Food Policies, Politics and Cultures From Combat Ready-to-Eat Rations for Warfighters to On-the-Go Food for Athletes, Workers, and Gamers: How the Military Has Influenced the Way We Talk about Food Dr. David Bell, Linguistics Department, Ohio University, Athens, USA Dr. Theresa Moran, College of Arts and Sciences, Ohio University, Athens, USA Overview: Civilian descriptions of food increasingly parallel military descriptions of combat-ready foods in terms of eating as refueling and minimizing biologically unavoidable interruptions to the performance of sport, work, and fun. Theme: Food Policies, Politics and Cultures The Food and Science of the Future: A Technoscientific Genealogy of Soylent Anna Nguyen, Gastronomy Program, Boston University, Boston, USA Overview: The word soylent has changed since its introduction in the 1960s. Analyzing soylent discourse reveals a new reimagining of technoscience and its intended beneficiaries. Theme: Food Policies, Politics and Cultures When is Food (Not) Functional? Dr. Courtney I. P. Thomas, Political Science, Virginia Tech, Blacksburg, USA Overview: This paper analyzes the growth of the functional foods market niche in the United States and examines that trend in terms of food safety, regulation, and labeling. Theme: Food Policies, Politics and Cultures WEDNESDAY, 12 OCTOBER 15:35-17:15 PARALLEL SESSIONS Room 3 Healthy Food Practices The Inheritance of Health: How Social Class Shapes Diet Priya Fielding-Singh, Department of Sociology, Stanford University, Stanford, USA Overview: Using a novel ethnographic data set, this study identifies and explores important mechanisms - including parental socialization and control - through which social class shapes children's food practices. Theme: Food, Nutrition and Health Comfort Food: The Co-Production of Trust, Comfort, and Safety at Camp Celiac Meghan Cridland, The Department of Arts and Cultural Sciences Department of Ethnology, Lund University, Lund, Sweden Overview: This paper illustrates how Camp Celiac represents an environment where notions of safety, comfort, risk, and health are co-produced through a network of actors, materials, and practices. Theme: Food, Nutrition and Health Understanding Ayurvedic Food Incompatibility through TCM and Food Compositions Dr. Kaoru Yoshida, Sony Computer Science Laboratories, Inc., Shinagawa-ku, Japan Overview: For the list of incompatible foods advocated in Ayurveda, the underlying principles that came out by integrating various kinds of information, including TCM (food properties) and food compositions, are described. Theme: Food, Nutrition and Health Picture Perfect? Qualitative and Quantitative Analyses of Pictorial Representations of Food-based Dietary Guidelines Mark Anthony Arceño, Department of Anthropology, The Ohio State University, Columbus, USA Overview: This study presents qualitative and quantitative data from an analysis of 21 pictorial representations of food-based dietary guidelines (FBDGs) to convey the social, cultural, and political implications of these symbols. Theme: Food Policies, Politics and Cultures Room 4 Colloquium Productive Ecologies in the Anthropocene: Foraging Systems Matthew Potteiger, Dept. of Landscape Architecture College of Environmental Science and Forestry, State University of New York, Syracuse, USA Philip B. Stark, Division of Mathematical and Physical Sciences., University of California, Berkeley, USA Prof. Thomas J. Carlson, Integrative Biology, University of California, Berkeley, USA Marla Emery, Northern Research Station, United States Department of Agriculture, Forest Service, Burlington, USA Kristen Rasmussen, Nutritional Science & Toxicology, University of California, Berkeley, USA Overview: This coloquium will examine how “productive ecologies” and cultural practices of foraging provide new models for engaging the novel ecologies of the Anthropocene, supporting sustainable urban ecosystems and public health. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change

17:15-18:15 WELCOME RECEPTION THURSDAY, 13 OCTOBER THURSDAY, 13 OCTOBER 8:15-8:45 CONFERENCE REGISTRATION DESK OPEN

8:45-8:55 DAILY UPDATE—DR. PHILLIP KALANTZIS-COPE, DIRECTOR, COMMON GROUND RESEARCH NETWORKS, USA 8:55-9:15 PUBLISHING YOUR ARTICLE OR BOOK WITH COMMON GROUND

9:15-9:50 PLENARY SESSION—LORENZO SCARPONE, FOUNDER, SLOW FOOD SAN FRANCISCO AND VILLA ITALIA WINES, SAN FRANCISCO, USA "Artisans and Small Farmers Still Matter in a Commercial World" 9:50-10:20 GARDEN CONVERSATION & COFFEE BREAK 10:20-12:00 PARALLEL SESSIONS Room 1 Security Initiatives Food Security in Singapore: The “Eat More Wheat” Campaign Chen Li Weng, Discipline of History, School of Humanities, Faculty of Arts, University of Adelaide, Adelaide, Australia Overview: The 1967 “Eat More Wheat” campaign demonstrates how the Singapore government attempted to reinforce particular ideals of food security by encouraging the local production and consumption of wheat products. Theme: Food Policies, Politics and Cultures Income and Food Security: The Case of Fijian Sugar Cane Small-Holders Mohseen Riaz Ud Dean, Anthropology, Faculty of Arts and Social Sciences, University of Waikato, Hamilton, New Zealand Overview: This paper presents current challenges facing small holder cane farmers in Fiji relative to sustaining domestic livelihoods for household income and food security in a structurally developing weak island economy. Theme: Food Production and Sustainability Mobile Learning Realities for Food Security among Small Holder Farmers in Developing Regions: The Case of Ibanda District, Western Uganda Dianah Nampijja, Department of Global Development and Planning, University of Agder, Vest Agder, Norway Overview: It’s quite evident that most communities in developing regions have access to mobile technologies. Therefore, this paper unveils mobile learning realities that have facilitated food security processes among rural communities. Theme: Food Production and Sustainability WTO and Its Implications for India and China: Food Security versus Naked Commercial Interest Dr. Sachin Kumar Sharma, Centre for WTO Studies, Indian Institute of Foreign Trade, New Delhi, India Overview: This study critically examined the food security policy in India and China under WTO regime. In this study, product specific support to food grains is calculated and analysed. Theme: Food Policies, Politics and Cultures THURSDAY, 13 OCTOBER 10:20-12:00 PARALLEL SESSIONS Room 2 Production Challenges Jackson County Oregon's Ban on GMOs: Competing Rights to Farm in Interstate Commerce Rita-Marie Cain Reid, Henry W. Bloch School of Management, University of Missouri-Kansas City, Kansas City, USA Overview: This is an analysis of organic growers' right to farm in the face of the United States constitutional Commerce Power which protects interstate commerce for GMO seed producers. Theme: Food Policies, Politics and Cultures Exploring Food Policy Networks: A Case Study of Omaha, Nebraska Dr. A. Bryce Hoflund, School of Public Administration, University of Nebraska at Omaha, Omaha, USA Megan McGuffey, School of Public Administration, University of Nebraska at Omaha, Omaha, USA Overview: This paper presents the findings of an in-depth qualitative study of the network of food issue actors in Omaha, Nebraska. Network characteristics and policy lessons for other communities are discussed. Theme: Food Policies, Politics and Cultures Development and Assessment of Mango-Sweet Potato Toffee Dr. Faustina Dufie Wireko-Manu, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana Georgina Anokye-Boakye, Department of Food Science and Technology, KNUST, Kumasi, Ghana Overview: This study shows the potential to promote locally available mango and sweet potato in Ghana for the production of toffees with comparable consumer acceptance to a commercial toffee. Theme: Food Production and Sustainability The Determinants of Profitability of Mango Production: A Case Study of Market Linkages and Farming Practices in Karnataka, India Dr. Madhuri Saripalle, Economics, Institute for Financial Management and Research, Sricity, India Overview: Based on a primary survey of Mango farmers in Karnataka, India, the study analyzes the market choices, farming practices and awareness of export markets as major determinants of profitability. Theme: Food Production and Sustainability Room 3 Hunger and Safety Getting beyond the Food Safety Culture Conversation Lone Jespersen, Food Science Consultancy, University of Guelph, Hauterive, Switzerland John Helferich, The Institute for Data, Systems and Society, MIT, Boston, USA Overview: We share findings from empirical research in organizational culture and systems thinking and how these can be applied to the food safety domain. Theme: Food Policies, Politics and Cultures Making Hunger a Temporary Emergency Caitlin Rathe, Department of History, University of California, Santa Barbara, Santa Barbara, USA Overview: This paper explores how shifting farm programs and Congressional policymaking during the 1970s contributed to the growth of food banking during the early 1980s. Theme: Food Policies, Politics and Cultures Technologies Reaching Diverse Communities: Disability, Seniors, Youth, Low- income Elizabeth Layman, Health Access Long Term Care, World Institute on Disability, Berkeley, USA Overview: Technologies, such as web resources, social media, cell phones, and adaptive kitchen aids can improve nutrition for food-insecure populations, like disabled people, seniors, young adults and low income. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Feeding Mexico City: Shaping the Food Trade in First Half of Nineteenth Century Gisela Moncada, UCSD - Department of History, UCSD, San Diego, USA Overview: I discuss food trading circuits that linked the main food producing regions with Mexico City and the evolution and free trade policies during the first half of the nineteenth century. Theme: Food Policies, Politics and Cultures THURSDAY, 13 OCTOBER 10:20-12:00 PARALLEL SESSIONS Room 4 Policies and Politics Evolution of the Food Supply in Mexico City: From Traditional Supply to Current Modernization Ana Laura González Alejo, Institute of Geography, National Autonomous University of Mexico, Mexico City, Mexico Overview: This study analyzes the ways in which the 1980s economic liberalization has prompted a diversity of food supply spatial patterns in Mexico City, where traditional and modern structures coexist. Theme: Food Policies, Politics and Cultures The Water-Energy-Food Nexus: Theory or Ideology? Vincent Mack, Centre for Non-traditional Security Studies, Nanyang Technological University, Singapore Overview: This paper studies the evolution of the water-energy-food nexus from its original construct to an ideological framework. Recommendations to re-orientate the approach back to its theoretical roots are suggested. Theme: Food Policies, Politics and Cultures Sustainability and Increasing the Yield of Crops: Agricultural Scientists, Farmers and the Knowledge Systems Vembanan Gunasekaran, Department of Political Science Ramanujan College, University of Delhi, Delhi, India Overview: The major challenge of bringing in sustainability and increasing the yield of food crops lies not only with lab science but also co-opting other knowledge system available. Theme: Food Policies, Politics and Cultures

12:00-12:55 LUNCH (SERVED IN HALLWAY) THURSDAY, 13 OCTOBER 12:55-13:40 PARALLEL SESSIONS Room 1 Posters Dietary Habits and Level of Knowledge of Nutrition Principles among Parents of Children Attending Primary Schools, Poland Magdalena Potempa, Chair of Patophysiology and Endocrinology, School of Medicine with the Division of Dentistry in Zabrze, Medical University of Silesia, Zabrze, Poland Paweł Jonczyk, Chair of Patophysiology and Endocrinology, Medical University of Silesia, Poland Michal Janerka, Chair of Patophysiology and Endocrinology, Medical University of Silesia, Zabrze, Poland Overview: The research was to determinate the level of knowledge of proper dietary rules among parents of children attending primary schools in Poland. Theme: Food, Nutrition and Health Voices from Georgia’s Food Deserts Rashika Verma, Emory University, Atlanta, USA Caroline Abbott, Atlanta, USA Shoba Patel, Atlanta, USA Dr. Deric Shannon, Social Sciences, Oxford College of Emory University, Oxford, USA Overview: In order to cultivate solutions to combat food deserts, we need to first understand the problems with which people living within food deserts have to contend. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Food and Nutrition Insecurity Risk Mapping in Urban and Periurban Areas in West African Cities Dr. Takemore Chagomoka, Institute of Environmental Social Sciences and Geography. Germany, University of Freiburg, Freiburg, Germany Dr. Axel Drescher, Institute of Environmental Social Sciences and Geography,, University of Freiburg, Freiburg, Germany Prof. Dr. Rüdiger Glaser, Institute of Environmental Social Sciences and Geography, University of Freiburg, Freiburg, Germany Dr. Bernd Marschner, Institute of Geography, Ruhr-University Bochum, Bochum, Germany Dr. Johannes Schlesinger, Institute of Environmental Social Sciences and Geography, University of Freiburg, Freiburg, Germany Gifty Sienso, Department of Agricultural and Applied Economics, Texas Tech University, Lubbock, USA Overview: We discuss food and nutrition insecurity risk and its association with agriculture in urban and periurban areas in Tamale, Ghana and Ouagadougou, Burkina Faso. Theme: Food Production and Sustainability Parents, Teachers and Attitudes to School Food in Saudi Arabia Hanadi Elyas, Department of Food Management, Manchester Metropolitan University, Manchester, UK Overview: This paper explores parent and teacher perceptions of and attitudes towards provision of food at school in Saudi Arabia and the role which this should play in promoting children's health. Theme: Food Policies, Politics and Cultures Farm to Senior Adults: Improving the Vitality of Fruit and Vegetable Farmers and Senior Adults Dr. Maria Giovanni, Department of Nutrition and Food Science, California State University, Chico, Chico, USA Stacy Carlson, Chico, USA Overview: Providing local produce to senior adults in a government program has improved satisfaction with the meals; however, problems such as staff skills, limited budget, and adequate supply must be solved. Theme: Food, Nutrition and Health THURSDAY, 13 OCTOBER 12:55-13:40 PARALLEL SESSIONS Ethanol Fermentation from Whey Using Zymomonas Mobilis and Lactovinegar Production Daiki Ogiyama, Ritsumeikan University, Japan Prof. Mamoru Wakayama, Ritsumeikan University, Japan Overview: Lactovinegar made from whey is rich in nutrients such as minerals and amino acids. This study proposes a new high value-added fermented product from un-utilized resource, whey. Theme: Food, Nutrition and Health Understanding In-field Variation of Lettuce Crops through Spatial and Seasonal Mapping of Soil Factors and Yields at a Field Scale Yara Boubou, Crop and Environmental Science Department, The Fresh Produce Research Centre, Harper Adams University, Newport, UK Dr. Jim Monaghan, Crop and Environmental Science Department, The Fresh Produce Research Centre, Harper Adams University, UK Ivan Grove, Crop and Environmental Science Department, Harper Adams University, Newport, UK Overview: The study investigates in-field variation in Iceberg lettuce in relation to soil properties. The variation results in crop wastage due to the need for uniformed heads to meet supermarket demands Theme: Food Production and Sustainability Growing Together: Connections among Local and Emergency Food Systems in Iowa Carrie Chennault, Department of Agricultural Education & Studies, Iowa State University, Ames, USA Kathleen Hunt, Department of Agricultural Education & Studies, Iowa State University, Ames, USA Overview: Our research explores connections among Iowa local and emergency food systems through a university-community partnership. We discuss our experiences shaping the project efforts that we simultaneously investigate as action researchers. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Extraction of Anthocyanin from Red Cabbage: A Comparative Study of Extraction Efficiency Using Simple, Low Cost Techniques Ayse Demirbas, Agricultural and Biological Engineering, University of Florida, Gainesville, USA Bruce Ari Welt, Department of Agricultural and Biological Engineering, University of Florida, Gainsville, USA Yavuz Yagiz, Food Science and Human Nutrition, University of Florida, Gainsville, USA Ismail Ocsoy, Department of Analytical Chemistry, Faculty of Pharmacy,, Erciyes University, Kayseri, Turkey Eric McLamore, Biosensor technology, Department of Agricultural and Biological Engineering, University of Florida, Gainsville, USA Overview: In this study, we conduct a comparative study of low cost, simple anthocyanin extraction techniques including microwave assisted extraction, conductive heating, and conductive heating combined with freeze/thaw extraction. Theme: Food, Nutrition and Health Developing a Food Studies Program in a Food Desert Dr. Elys Vasquez-Iscan, Education, Hostos Community College, City University of New York, Bronx, USA Dr. Monica Stanton-Koko, Department of Natural Sciences, Hostos Community College of the City University of New York, Bronx, USA Sierra Lebron, Dental Hygiene, Hostos Community College, in the City University of New York, Bronx, USA Dr. Iris Mercado, Health Education, Education Department, Hostos Community College- City University of New York, New York, USA Fabian Wander, Hostos Community College-City University of New York, New York Overview: This poster will discuss the development of a food studies program in a community college located in the South Bronx amidst a food desert. Theme: Food Policies, Politics and Cultures THURSDAY, 13 OCTOBER 12:55-13:40 PARALLEL SESSIONS Wild Berry Contribution to Diet Diversity: Consumption among Park Users in Western Washington and Chemical Analysis of Salal Berry Elizabeth Diehl, Bastyr University, Seattle, USA Dr. Alexandra Kazaks, Bastyr University, Kenmore, USA Dr. Kaleb Lund, Bastyr University, Kenmore, USA Dr. Lev Elson-Schwab, Bastyr University, Kenmore, USA Overview: A survey revealed Western Washington park users' great enthusiasm for wild berries. One wild berry in their midst, salal, was then compared to cultivated blueberry for select nutritive properties. Theme: Food Policies, Politics and Cultures Are We Able to Create a Sustainable Australian Native Food Industry This Time? Rebecca Sullivan, Warndu, Adelaide, Australia Overview: The Australian Native food industry has had a few times of growth, all followed by busts. The industry is seeing a growth again but will it be sustainable this time? Theme: Food Production and Sustainability Mobile Apps That Change the Food System Prof. Nanhee Kim, Communication Design, California State University, Chico, Chico, USA Overview: This study introduces mobile apps that aims to help users reduce food waste and develop healthy eating and discusses the limitations and strengths of the mobile apps. Theme: Food, Nutrition and Health Production of Fermented Beverages Made from Whey Naoki Yamahata, Graduate school of Life Sciences, Ritsumeikan University, Kusatsu, Japan Prof. Mamoru Wakayama, Department of Biotechnology, College of Life Sciences, Ritsumeikan University, 1-1 Iccyoume Nojihigashi Kusatu city, Japan Overview: The aim of this research is to produce new fermented beverages from whey. Lactose- assimilating yeast obtained by protoplast fusion is necessary for brewing. Theme: Food, Nutrition and Health Sustainability in Italy: Incorporating Sustainability and Food Studies in a Language Course Luca Trazzi, Department of Italian, Dickinson College, Carlisle, USA Overview: This poster reflects on a newly redesigned Italian Language and Culture Course (Intermediate) with focus on Italian culture, through the lenses of sustainability and food studies. Theme: Food Policies, Politics and Cultures Unexplored Contribution of a School-based Community Garden and a Community Kitchen: The Case of St. John’s, Newfoundland Karine Bernard, Community Health and Humanities, Memorial University of Newfoundland, St. John's, Canada Overview: I discuss impacts of a school-based community garden and a community kitchen calling for an expanded understanding of how we imagine community food security to include cultural and linguistic wellbeing. Theme: Food Policies, Politics and Cultures The Effect of Changes in Food Groups Intake on Magnesium, Zinc, Copper and Selenium Serum Levels in Serum: Dietary Intervention Dr. Ofra Paz Tal, Department of Chemistry, NRCN, Beer Sheva, Israel Overview: This is a first study on directly related serum concentrations of the essential elements Mg-Zn- Cu and Se with a 2-years long dietary intervention of three nutritional protocols:low-Fat diet- Mediterranean-Low-Carbohydrate diets. Theme: Food, Nutrition and Health THURSDAY, 13 OCTOBER 12:55-13:40 PARALLEL SESSIONS The Effect of Orchard Conditions on the Quality and Bioactives Content of Freshly Harvested and Stored Sweet Cherries Dr. Kelly A. Ross, Science and Technology Branch, Agriculture and Agri-Food Canada, Summerland, Canada Dr. Peter Toivonen, Science and Technology Branch, Agriculture and Agri-Food Canada, Summerland, Canada David Godfrey, Science and Technology Branch, Agriculture and Agri-Food Canada, Summerland, Canada Lana Fukumoto, Science and Technology Branch, Agriculture and Agri-Food Canada, Summerland, Canada Overview: Information relevant for identifying orchard management strategies that ensure production of sweet cherries with good quality attributes and accurate food composition data for Canadian grown sweet cherries is presented. Theme: Food Production and Sustainability Location of Food Preparation and Dietary Composition among African Immigrant, African American, and White American Women Christina Badaracco, Metabolic Clinical Research Unit Clinical Center, National Institutes of Health, Bethesda, USA Dr. Amber Courville, Clinical Center, NIH, Bethesda, USA Anne Summer, National Institute of Diabetes and Digestive and Kidney Diseases, NIH, Bethesda, USA Stephanie Chung, NIH, USA Shanna Bernstein, Clinical Research Dietitian, NIH, USA Overview: This study assessed the differences in dietary behaviors, which contribute to risk for chronic diseases, between women from the three ethnic groups of interest. Theme: Food, Nutrition and Health What Is Japanese Cuisine: The Changing Vocabulary of Japanese Cuisine in Japanese Newspapers Dr. Isami Omori, School of Human Environmental Sciences, Mukogawa Women's University, Osaka, Japan Overview: I discuss the influence of food policy process upon the discourses of Japanese cuisine on the basis of the changing vocabulary in Japanese newspapers’ articles from 2000 to 2015. Theme: Food Policies, Politics and Cultures Accuracy of Nutrient Information Provided by Popular Smart Phone Apps: Impact of User Differences Jill Keith, North Dakota State University, Fargo, USA Dr. Sherri Stastny, Associate Professor, North Dakota State University, Fargo, USA Overview: Nutrient information from popular phone apps and variability in individual entry of ingredients was evaluated. Precision of dietary analysis tools is important for consumer food choices and health professional recommendation. Theme: Food, Nutrition and Health Emulsification with Ultrasound: Effects of Sonication Conditions on Emulsion Stability Hulya Cakmak, Turkey Gozde Ela Gurpuz, Turkey Neslihan Bozdogan, Turkey Assoc. Prof. Seher Kumcuoglu, Food Engineering Department, Ege University, Izmır, Turkey Prof. Sebnem Tavman, Food Engineering Department, Ege University, Izmir, Turkey Overview: W/O premix emulsion were subjected to different amplitude levels of ultrasonic homogenization for further determination of emulsions physicochemical stability such as separated oil phase percent, viscosity and electrical conductivity. Theme: Food, Nutrition and Health THURSDAY, 13 OCTOBER 12:55-13:40 PARALLEL SESSIONS Globalization and Food in the Pacific Northwest Dr. Ryan Madden, Humanities/Social Sciences, Oregon Tech University, Wilsonville, USA Overview: I discuss the impacts of globalization on food production and consumption in the Pacific Northwest. Theme: Food Policies, Politics and Cultures Site Directed Mutagenesis of β-Lactoglobulin to Evaluate the Role of Lysine E- amino Groups in Its Interaction with β-galactosidase Dr. Judith Jimenez-Guzman, Department of Food Science, Universidad Autonoma Metropolitana, Lerma de Villada, Mexico Tatiana Catalan-Ramirez, Department of Biotechnology, Universidad Autonoma Metropolitana, Iztapalapa, MEXICO CITY, Mexico Elizabeth Del Moral-Ramirez, Department of Food Science, Universidad Autonoma Metropolitana, Lerma de Villada, Mexico Gloria Saab-Rincon, Department of Celular Engineering and Biocatalisis, Instituto de Biotecnología, UNAM, Cuernavaca, Mexico Mariano Garcia-Garibay, Department of Biotechnology, Universidad Autonoma Metropolitana, Iztapalapa, Mexico Overview: Site-directed mutagenesis of β-lg residues Lys138 and Lys141 diminished its interaction and activating capacity of KLβ-gal, demonstrating that these residues are fundamental in the activation mechanism of the enzyme. Theme: Food, Nutrition and Health THURSDAY, 13 OCTOBER 12:55-13:40 PARALLEL SESSIONS Room 2 Focused Discussions & Virtual Posters Putting Plant-based Foods on the Plate: Prevention of Chronic Disease with a Plant-Centric Focus Kristie Middleton, The Humane Society of the United States, Oakland, USA Overview: Learn why from coast to coast, school districts, hospitals, and universities are participating in Meatless Monday and other initiatives centered on emphasizing lean and sustainable plant-based proteins. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Drinking in the Scene: Wine History in Theater Ivan Buonanno, University of Padua, Padua, Italy Overview: This study aims to investigate, through oenological quotes found in different theatrical text, the evolution and the persistence of taste of wine during the Modern Age. Theme: Food Policies, Politics and Cultures Bacteriological Investigation of Diseased Catfish from Fish Ponds and Antibiotics Susceptibility Patterns Chimezie, G. Dirisu, Department of Integrated Science/Biology Education, School of Science Education, Federal College of Education, Omoku, Nigeria Rita Eresia-Eke, Department of Biology Education, FCE Technical University, Omoku, Nigeria Overview: Water quality and incidence of bacterial pathogens in diseased fish were studied. Coliforms and faecal coliforms were present. Isolates showed 31% sensitivity, 49% intermediate and 20% resistance to tested antibiotics. Theme: Food, Nutrition and Health Foodways: Results from Social Practice Food Art Projects on Three Continents Prof. Laurie Beth Clark, Art, University of Wisconsin, Madison, USA Dr. Michael Peterson, Interdisciplinary Theatre Studies, University of Wisconsin, Madison, USA Overview: Three iterations of the social arts project “Foodways” reveal tensions and unities in how participants experience food cultures, speaking to anxiety and hope in their practices of “doing food.” Theme: Food Policies, Politics and Cultures Productivity and Competitiveness of the Value Chain for Andean Fruits Carlos Eduardo Orrego, Biotechnology and Agribusiness Institute, Universidad Nacional de Colombia Sede Manizales, Colombia Juan Diego Gonzalez, Colombia Domenica Vallejo, Colombia Natalia Andrea Salazar, Colombia Natalia Salgado, Colombia Gloria Ines Giraldo, Colombia Overview: The project "Platform model for the integral use, value addition and competitiveness of Andean commercial fruits" aims to promote the production of international quality fresh fruits and its derivatives. Theme: Food Production and Sustainability Race, Class and Diet: The Work of Robert McCarrison Dr. Ashok Malhotra, Institute for Collaborative Research in the Humanities, Queen's University Belfast, Belfast, UK Overview: This paper will examine how Dr. Robert McCarrison's researches in India in the early twentieth century shaped medical and nutritional discourses which correlated racial and class characteristics to dietary choices. Theme: Food Policies, Politics and Cultures THURSDAY, 13 OCTOBER 12:55-13:40 PARALLEL SESSIONS Competing Views of Food Justice and Intellectual Property Dr. Sheryl Breen, Discipline of Political Science Division of Social Science, University of Minnesota, Morris, USA Overview: Competing views of food justice have undermined international programs to promote farmers’ rights and benefit-sharing and weakened efforts to create a new instrument on intellectual property rights and traditional knowledge. Theme: Food Policies, Politics and Cultures Food History: Tell Me What You Eat, and I Will Tell You Who You Are Gregory Shrout, GWS Consulting, Castaic, USA Overview: The research discusses how 5 companies control 85% of the world food sources. Theme: Food Policies, Politics and Cultures A Clear View on Transparency: How it Builds Consumer Trust J.J. Jones, The Center for Food Integrity, Gladstone, USA Overview: I discuss Food Transparency. Theme: Food Policies, Politics and Cultures Latin@s' Presence in the Food Industry: Changing How We Think about Food Mererdith E. Abarca, Department of English, University of Texas at El Paso, El Paso, USA Consuelo Salas, Rhetoric and Writing Studies, University of Texas at El Paso, El Paso, USA Norma Cárdenas, Chicano Education Program, Eastern Washington University, Cheney, USA Overview: We take a holistic culinary approach to show Latin@s in the food industry creating networks of community. These networks suggest diverse concepts of food sustainability while expressing distinctive cultural representations. Theme: Food Policies, Politics and Cultures Room 3 Virtual Lightning Talks The First Lady of Wine Journalism: Ruth Ellen Church Dr. Kimberly Voss, Nicholson School of Communication, University of Central Florida, Orlando, USA Overview: The first person to write a wine column for an American newspaper was Ruth Ellen Church, the Chicago Tribune food editor. Her column began in 1962. Theme: Food Policies, Politics and Cultures Bridging the Gap between SNAP and WIC Availability: A Quantitative Analysis in Mecklenburg County, North Carolina Jennifer Lee, Health and Wellness, Johnson C. Smith Univeristy, Charlotte, USA Wesley Morgan, Health and Wellness, Johnson C. Smith Univeristy, Charlotte, USA William Ruth, Queens University of Charlotte, Charlotte, USA Theodore Hartsook, Queens University of Charlotte, Charlotte, USA Overview: We examine the gap between SNAP and WIC availabilty in Mecklenburg County, NC as it relates to access to healthy food. Theme: Food Policies, Politics and Cultures

13:40-13:50 TRANSITION THURSDAY, 13 OCTOBER 13:50-15:30 PARALLEL SESSIONS Room 1 The Impacts of History Chocolate Production in Early America: From the Fields to the Mills Dr. Christopher Magra, Department of History, The University of Tennessee, Knoxville, USA Overview: Chocolate connects centers of manufacturing in eighteenth-century North America to the global countryside. Proto-industrial, nascent capitalist enterprise in one part of the world depended on tropical plantations and slave labor. Theme: Food Production and Sustainability Eat or Be Eaten: Food as a Leitmotif for Fridtjof Nansen, the Norwegian Polar Explorer, Humanitarian and Diplomat Dr. Clarence Burton Sheffield Jr., College of Imaging Arts and Sciences, Rochester Institute of Technology, Rochester, USA Overview: I discuss food, famine and hunger in the life and work of Fritjof Nansen and its relevance to contemporary concerns. Theme: Food Policies, Politics and Cultures Constructing Francoist Foodways: Bread and the National Wheat Service, 1937-1951 Suzanne Dunai, European History, University of California, San Diego, La Jolla, USA Overview: This paper examines the importance of bread following the Spanish Civil War. Bread was essential to Spanish diet, so Franco’s control of bread signified his control of Spain. Theme: Food Policies, Politics and Cultures The Effect of Marketing on Historical Perceptions of Local Food in Australia Dr. Susan Chant, Academic Services, Le Cordon Bleu, Croydon Park, Australia Overview: This paper identifies the effect of marketing on perceptions of what was considered "local food" in Australia's past. Theme: Food Policies, Politics and Cultures THURSDAY, 13 OCTOBER 13:50-15:30 PARALLEL SESSIONS Room 2 Food Science Improving Human Health by Making Non-caloric Sweeteners Taste Good Samriddh Mudgal, Engineering/R&D, John Bean Technologies Corporation, Lakeland, USA Prof. Syed Rizvi, Department of Food Science, Cornell University, Ithaca, USA Prof. Gerald Feigenson, Department of Molecular Biology and Genetics, Cornell University, Ithaca, USA Overview: This paper highlights a molecular level approach to improve the taste profiles of non-caloric sweeteners aimed at enhancing their utilization that will ultimately lead to reduced added sugar intake. Theme: Food Production and Sustainability An Extension of Shelf Life of Guava Fruits Using Unconventional Treatments: Mint Oil and UVC Prof. Esam Eldin Bashir Mohamed Kabbashi, Grain Technology Department, Food Research Center, Ministry of Higher Education and Scientific Research, Khartoum, Sudan Islam Kamal Saeed, Postharvest Department, Ministry of Higher Education & Scientific Research, Khartoum, Sudan Mawahib Yagoub Adam, Postharvest Physiology, The National Food Research Center, Ministry of Higher Education & Scientific Research, Khartoum, Sudan Overview: Physical quarantine methods have been developed to replace fumigants to control arthropods and microorganisms for postharvest management of fruits and vegetables. Theme: Food, Nutrition and Health Site Specific Cultivation of Turmeric for Optimum Production of Rhizome, Essential Oil and Curcumin Dr. Sujata Mohanty, Centre of Biotechnology, Siksha O Anusandhan University, Bhubaneswar, India I. Sriram Sandeep, Centre of Biotechnology, Siksha O Anusandhan University, Bhubaneswar, India Dr. Sanghamitra Nayak, Centre of Biotechnology, Siksha O Anusandhan University, Bhubaneswar, India Overview: We discuss selection of suitable sites with standardized climate and soil nutrients for cultivation of turmeric (Curcuma longa) for optimal yield, essential oil and curcumin production. Theme: Food Production and Sustainability Artificial Neural Network Modelling for Prediction and Optimization of Curcumin Yield in Turmeric for Commercial Production Sanghamitra Nayak, Centre of Biotechnology, Siksha O Anusandhan University, Bhubaneswar, India Abdul Akbar, Centre of Biotechnology, Siksha O Anusandhan University, Bhubaneswar, India Dr. Ananya Kuanar, Centre of Biotechnology, Siksha O Aunsandhan University, Bhubaneswar, India Overview: Curcumin is a gifted dietary therapeutic compound, mostly obtained from the rhizomes of turmeric. Artificial neural network model was developed for prediction and optimization of curcumin yield in turmeric. Theme: Food Production and Sustainability THURSDAY, 13 OCTOBER 13:50-15:30 PARALLEL SESSIONS Room 3 Culture Shaping Cuisines Creating New Cultural Tastes in Northeast India Prof. Jagdish Dawar, Department of History & Ethnography, Mizoram University, Aizawl, India Overview: This paper attempts to study the changing tastes of Mizo community since the beginning of the 20th century. Theme: Food Policies, Politics and Cultures Dinner Stories: Food Animals, the Environment, and 19th-Century US Literature Dr. Kathryn Dolan, Department of English and Tech Comm, Missouri University of Science and Technology, Rolla, USA Overview: Animal food is a vital part of the industrialization of U.S. agriculture during nineteenth- century expansion, as well as of literary responses to those developments—specifically regarding the environment and food animals. Theme: Food Policies, Politics and Cultures How Cookbooks about Israeli Cuisine Are Producing a Hopeful but Problematic Idea of Israel Ilan Zvi Baron, School of Government and International Affairs, Durham University, Durham, UK Overview: The growth of cookbooks about "Israeli food" self-consciously create an image of Israel that is both hopeful, but problematic. What image of Israel do they produced and are there consequences? Theme: Food Policies, Politics and Cultures Food for Thought: Foreign Foods in English Plays Dr. Jillian Azevedo, University Writing Program, UC Davis, Davis, USA Overview: Foreign foods in 17th century English plays illustrate the English were consuming imperial products mentally if not physically. This has similarities to contemporary culture, where media affects how food’s imagined. Theme: Food Policies, Politics and Cultures THURSDAY, 13 OCTOBER 13:50-15:30 PARALLEL SESSIONS Room 4 Nutrition Challenges A Disability FEAST: Addressing Disability Community Food Insecurity Marsha Saxton, Health Access, Long Term Care, World Institute on Disability, Berkeley, USA Overview: This paper addresses factors that create food insecurity for people with disabilities offering strategies to improving nutrition and enhancing food agency. Theme: Food, Nutrition and Health Nursing Mothers’ Perception and Willingness to Pay for Sweet Potato-based Complementary Baby Food in Kumasi Metropolis, Ghana Dr. Robert Aidoo, Kwame Nkrumah University of Science & Technology, Kumasi, Ghana James Osei Mensah, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana David K. Afutu, Dept. of Agric. Economics, Agribusiness and Extension, KNUST, Kumasi-Ghana, Kumasi, Ghana David Afutu, Dept. of Agric. Economics, Agribusiness and Extension, KNUST, Kumasi-Ghana, Kumasi, Ghana William Oduro-Baidoo, KNUST, Kumasi-Ghana, Kumasi, Ghana Overview: The study examines nursing mothers' perception and willingness to pay for complementary baby food and reveals how the new baby food could be promoted to reduce vitamin-A deficiency in Ghana. Theme: Food, Nutrition and Health Health, Literacy and Nutrition Label Understanding and Use Dr. Leslie Malloy-Weir, College of Medicine, University of Saskatchewan, Saskatoon, Canada Dr. Marcia Cooper, Nutrition Research Division, Health Canada, Ottawa, Canada Overview: To inform policy and practice, we performed a scoping review to identify empirical relationships between health literacy, literacy, or numeracy and the understanding and use of nutrition labels. Theme: Food, Nutrition and Health Tackling College Food Insecurity: Understanding Food Insecurity on College Campuses and How to Address It Suraj Sehgal, Food Fighters Team Grand Challenges LLC, Georgia Institute of Technology, Atlanta, USA Jiali Zhao, Food Fighters Team Grand Challenges LLC, Georgia Institute of Technology, Atlanta, USA Parth Viswanathan, Food Fighters Team Grand Challenges LLC, Georgia Institute of Technology, Atlanta, USA Tanvi Suresh, Food Fighters Team Grand Challenges LLC, Georgia Institute of Technology, Atlanta, USA Overview: In colleges across the world, food insecurity is increasingly becoming an issue. Our research examined its prevalence at the Georgia Institute of Technology and ways food insecurity might be addressed. Theme: Food, Nutrition and Health

15:30-15:45 BREAK THURSDAY, 13 OCTOBER 15:45-17:25 PARALLEL SESSIONS Room 1 Food Philosophies Food and Forms-of-Life: An Argument for Engaged Urban Agriculture Dr. Jody Beck, Department of Landscape Architecture, University of Colorado Denver, Denver, USA Overview: Focusing on means rather than ends defines problems with our current food system, illustrates the value of alternative and traditional agriculture and makes the case for an engaged urban agriculture. Theme: Food Policies, Politics and Cultures Filipino Foodways in Hawaii: History, Memory and Dismantling Narratives of Hawaii's Romanticized Plantation Past Shannon Cristobal, Department of Educational Foundations, University of Hawaii at Manoa, Honolulu, USA Overview: Despite the racism, oppression, and discrimination Filipinos experienced on Hawaii’s sugar plantations, the transmission of Filipino foodways knowledge illuminates ways in which Filipinos creatively adapted and maintained their cultural heritage. Theme: Food Policies, Politics and Cultures Usurping the Olympian Gods' Nectar: A Botanical and Biochemical Review of Flower Nectar Dr. Tamima Mourad, Institute of Chemistry, Universidade de São Paulo, São Paulo, Brazil Overview: In Greek mythology, flower nectar was believed to be the drink of the Olympian gods--granting them power. This paper presents it from a botanical biochemical perspective, and as food supplement. Theme: Food, Nutrition and Health Local Alternatives to Local Problems: Agroforestry Systems’ Byproducts Contribution to Communities’ Food and Nutrition Security in Southwestern Ethiopia Daniel Callo-Concha, Department of Ecology and Natural Resources Management, University of Bonn, Bonn, Germany Omarsherif Mohamed, Department of Ecology and Natural Resources Management, University of Bonn, Bonn, Germany Habtamu Seyoum Aragaw, Department of Ecology and Natural Resources Management, University of Bonn, Bonn, Germany Overview: Beyond its economic and ecological benefits, the ability of SW Ethiopian (coffee) agroforestry systems to provide nutritious food that fits with local householder demand is qualitatively estimated and quantitatively measured. Theme: Food, Nutrition and Health THURSDAY, 13 OCTOBER 15:45-17:25 PARALLEL SESSIONS Room 2 Challenges of New Foodways Space Food as a Model of a New Health Enhancing, Nutritional Paradigm Andrea Pezzana, University of Gastronomic Sciences, Torino, Italy David Avino, Argotec, Torino, Italy Stefano Polato, Torino, Italy Maurizio Fadda, Torino, Italy Overview: Space food has to meet many challenges: health, safety, weight limitations, shelf life and taste. The preventive role of food in microgravity can become a new field of research. Theme: Food Production and Sustainability Urban Agriculture and Food Sovereignty: The Role of Local Food Movements in Urban Food Policies—A Case Study of George, South Africa Anne Siebert, Institute of Development Research and Development Policy Ruhr-University Bochum, Germany, University of the Western Cape, South Africa, Cape Town, South Africa Overview: In many South African cities, local food movements revalue food provisioning and address exclusion. This paper analyses these movements against the concept of Food Sovereignty in the urban food system. Theme: Food Policies, Politics and Cultures Social Class and Meaning-making in Georgia's Food Deserts Dr. Deric Shannon, Social Sciences, Oxford College of Emory University, Oxford, USA Clara Perez, Sociology, Emory University, Atlanta, USA Overview: This study looks at two years' worth of intensive interviews with people who live in Georgia's food deserts investigating how social class influences how people make sense of their experience(s). Theme: Food Policies, Politics and Cultures Farmers’ Willingness to Buy and Pay for Weather Index Insurance in Indonesia Dini Maghfirra, Directorate of Food and Agriculture, Ministry of National Development Planning, Jakarta, Indonesia Overview: More than 50% of rice crop failures in Indonesia are caused by droughts and floods. As an alternative, the weather index insurance was introduced because the system is more practical. Theme: Food Production and Sustainability Room 3 Meeting Changing Demands Traditional Street Food versus Modern Fast Food in Relation to Supply Chain and Government Management Josh Scheibler, International Management Studies, Dalian University of Technology, Dalian, China Dr. Xiao Bing Liu, Operations Management, Dalian University of Technology, Dalian, China JiaWei Dong, Management Studies, Dalian University of Technology, Dalian, China Overview: We present data analysis of Traditional Street Food (TSF) versus Modern Fast Food (MFF) in regards to private supply chain and public government management. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Sustenance in Tarwal: Postcolonial Perspectives on Sustainable Agriculture Laura Cecilia Murray, Department of Anthropology, New York University, New York, USA Overview: This paper foregrounds a sustainable food community in rural Ratnagiri, India. Food secure but "below poverty line," Tarwal provides challenging new insights into the relationship of food, health, and sustainability. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change Sweetness Responds to Power: Maple Syrup Changes with Economic Times Dr. Michael Lange, Core Division, Champlain College, Burlington, USA Overview: The production of maple syrup, an activity drenched in tradition and heritage, is responding to the power of the marketplace and shifting culinary norms in the US and abroad. Theme: 2016 Special Focus - Food Systems in the Age of the Anthropocene: Addressing Demands for Change THURSDAY, 13 OCTOBER 15:45-17:25 PARALLEL SESSIONS Room 4 Late Additions Dispersed Phase and Emulsification Conditions on the Stability of Water in Oil Emulsion Hulya Cakmak, Food Engineering Department, Ege University, Izmir, Turkey Gozde Ela Gurpuz, Food Engineering Department, Ege University, Izmir, Turkey Neslihan Bozdogan, Food Engineering Department, Ege University, Izmir, Turkey Assoc. Prof. Seher Kumcuoglu, Food Engineering Department, Ege University, Izmir, Turkey Prof. Sebnem Tavman, Food Engineering Department, Ege University, Izmir, Turkey Overview: Water/Oil emulsions were prepared with rotor-stator homogenizer and refined olive oil and used as continuous phase. Viscosity and separated oil % (v/v) were selected as responses of emulsion stability. Theme: Food, Nutrition and Health The Impact of Television Commercials on Children's Attitudes towards Beverage Consumption and Purchasing Behavior Dr. Parnali Dhar Chowdhury, Food, Environment, and Health, International Development Research Centre, Ottawa, Canada Sonia Pervin, Non-Communicable Diseases, International Centre for Diarrhoeal Disease Research, Dhaka, Bangladesh Praheli Chowdhuri, Human Resource Development, Indian Institute of Social Welfare and Business Management, Kolkata, India Overview: This study will help to understand whether television commercials are influencing children’s knowledge, perception, attitudes towards consumption, and purchasing behavior of different sugary drinks available in the local market. Theme: Food, Nutrition and Health

17:25-17:40 SPECIAL EVENT - CLOSING & AWARD CEREMONY Food Studies List of Participants

Clement Adetayo Adebayo National Union of Food Beverages and Nigeria Tobacco Employee Robert Aidoo Kwame Nkrumah University of Science & Ghana Technology Benjamin Ajuria-Muñoz Universidad Nacional Autónoma de México Mexico Lere Amusan North West University South Africa Mylene Apelo Herbalife USA Mark Anthony Arceño The Ohio State University USA Solange Tengu Asanga SASEL S.A. Zone Industriel MAGZI Cameroon Jillian Azevedo University of California, Davis USA Christina Badaracco National Institutes of Health USA Ilan Zvi Baron Durham University UK Thomas M. Bass Montana State University USA Jody Beck University of Colorado Denver USA David Bell Ohio University USA Cynthia Belliveau University of Vermont USA Karine Bernard Memorial University of Newfoundland Canada Fernando Bosco San Diego State University USA Silvia Bottinelli Tufts University USA Solomon P. Botwick-Ries Marlboro College USA Yara Boubou Harper Adams University UK Andrea Brace Towson University USA Virginia Braun The University of Auckland New Zealand Sheryl Breen University of Minnesota, Morris USA Ivan Buonanno Independent Scholar Italy Ellen Burke California Polytechnic State University USA Daniel Callo-Concha Center for Development Research, Germany University of Bonn Thomas J. Carlson University of California, Berkeley USA Susan Chant Le Cordon Bleu Australia Carrie Chennault Iowa State University USA Jean Chibambo S & A Cold Storage Malawi Sara Miller Chonaiew Oregon State University USA Laurie Beth Clark University of Wisconsin USA Meghan Cridland Lund University Sweden Shannon Cristobal University of Hawaii at Manoa USA Sharon Croxford La Trobe University Australia Jagdish Dawar Indian Institute of Advanced Study India Ayse Demirbas University of Florida USA Christopher Deutsch University of Missouri USA Parnali Dhar Chowdhury International Development Research Centre Canada Elizabeth Diehl Bastyr University USA Chimezie, G. Dirisu Federal College of Education (Technical) Nigeria Kathryn Dolan Missouri University of Science and USA Technology Emily Doyle Memorial University Canada Suzanne Dunai University of California, San Diego USA Food Studies List of Participants

Hanadi Elyas Manchester Metropolitan University UK Marla Emery US Forest Service USA Milena Esherick The Wright Institute USA Mary Farrell Dublin Institute of Technology Ireland Priya Fielding-Singh Stanford University USA Alison Lara Froehlich Seine River School Division Canada Alyshia Galvez Lehman College CUNY USA Maria Giovanni California State University, Chico USA Mickey Gjerris Danish Council on Ethics / Denmark University of Copenhagen Ana Laura González Alejo National Autonomous University of Mexico Mexico Derek Gorshow USA Vembanan Gunasekaran University of Delhi India John Helferich The Massachusetts Institute of Technology USA Sophie Hirsig University of Bern Switzerland A. Bryce Hoflund University of Nebraska Omaha USA Kelly Hunter Memorial University of Newfoundland Canada Osaheni Robert Iyamu Bribo Multiservices Limited Nigeria Michal Janerka Medical University of Silesia Poland Lone Jespersen University of Guelph Switzerland Judith Jimenez-Guzman Universidad Autónoma Metropolitana Mexico Unidad Lerma Pascale Joassart-Marcelli San Diego State University USA Vanessa R. Joe Seine River School Division Canada Paweł Jonczyk Medical University of Silesia Poland J.J. Jones The Center for Food Integrity USA Esam Eldin Kabbashi Food Research Center Sudan Bashir Mohamed Alexandra Kazaks Bastyr University USA Gina Keel State Univerisity of New York USA Felice Kiel Belfast Food Network USA Kihwan Kim Ministry of Agriculture South Korea Nanhee Kim California State University, Chico USA Constance Kirker Penn State University USA Olalekan Ayoola Kodaolu National Union of Food Beverages and Nigeria Tobacco Employee Malcom Krepp University of Southern Indiana USA Seher Kumcuoglu Ege University Turkey Ken Kuroda London School of Economics and UK Political Science Michael Lange Champlain College USA Anna Blythe Lappé Small Planet Institute / USA Real Food Media Project Elizabeth Layman World Institute on Disability USA Jennifer Lee Johnson C. Smith Univeristy USA Matthew Linzner Oakland Leaf Foundation USA Xiao Bing Liu Dalian University of Technology China Food Studies List of Participants

Brady Lowe Piggy Bank / Cochon555 / Taste Network USA Anne Lykkeskov Danish Council of Ethics Denmark Vincent Mack S. Rajaratnam School of International Singapore Studies Ryan Madden Oregon Tech University USA Dini Maghfirra Ministry of National Development Planning Indonesia Christopher Magra The University of Tennessee USA Pernille Malberg Dyg Metropolitan University College Denmark Ashok Malhotra Queen’s University Belfast UK Leslie Malloy-Weir University of Saskatchewan Canada Elle Mari University of California, San Diego USA Alexandra Maris University of Toronto Canada Megan McGuffey University of Nebraska Omaha USA Robert McKeown Carleton University / Cochon555 Canada Angelina Michael Palo Alto Medical Foundation USA Kristie Middleton The Humane Society of the United States USA Sujata Mohanty Siksha ‘O’ Anusandhan University India Gisela Moncada University of California, San Diego USA Theresa Moran Ohio University USA Tamima Mourad Universidade de São Paulo Brazil Samriddh Mudgal John Bean Technologies Corporation USA Bishar Mohamed Muhamed Season General Trading Ltd Sudan Laura Cecilia Murray New York University USA Sarah Märki University of Bern Switzerland Dianah Nampijja University of Agder Norway Melanie Narciso University of Georgia USA Sanghamitra Nayak Siksha ‘O’ Anusandhan University India Mary A. Newman Independent Scholar USA Anna Nguyen Boston University USA Megan Nieto University of Texas at San Antonio USA Hilda Nouri Sabzikar Ryerson University Canada Carmelita Nussbaum Gustolab International USA Chijioke Charles Nwachukwu Food Beverage and Tobacco Senior Nigeria Staff Association Christina W. O’Bryan University of Oregon USA Blaire O’Neal San Diego State University USA Daiki Ogiyama Ritsumeikan University Japan Semire Oluyinka Ogundeji National Union of Food Beverages and Nigeria Tobacco Employee Isami Omori Mukogawa Women’s University Japan Rilwan Olalowo Opaleye National Union of Food Beverages and Nigeria Tobacco Employee Tabitha Owens University of Guam Guam Ofra Paz Tal Nuclear Research Center–Negev Israel Clara Perez Oxford College of Emory University USA Michael Peterson University of Wisconsin USA Danielle Petruzzelli Mountain Roots Food Project USA Food Studies List of Participants

Andrea Pezzana University of Gastronomic Sciences, Pollenzo Italy Margaret Pomaa Brenya Herbal Enterprise Ghana Benjamin Poole Texas Tech University USA Sebastiano Porretta Experimental Station for the Food Italy Preserving Industry Magdalena Potempa Medical University of Silesia Poland Matthew Potteiger State University of New York, Syracuse USA Caitlin Rathe University of California, Santa Barbara USA Rita-Marie Cain Reid University of Missouri–Kansas City USA Mohseen Riaz Ud Dean University of Waikato New Zealand Athena Roesler University of California, Berkeley USA Kelly A. Ross Agriculture and Agri-Food Canada Canada Consuelo Salas University of Texas at El Paso USA Madhuri Saripalle Institute for Financial Management and India Research Patrice Savery Bastyr University USA Marsha Saxton World Institute on Disability USA Lorenzo Scarpone Slow Food San Francisco / Villa Italia Wines USA Suraj Sehgal Georgia Institute of Technology USA Deric Shannon Oxford College of Emory University USA Sachin Kumar Sharma Indian Institute of Foreign Trade India Clarence Burton Sheffield Jr. Rochester Institute of Technology USA Gregory Shrout Slow Food movement USA Anne Siebert Ruhr-University Bochum / Germany University of the Western Cape Gifty Sienso Texas Tech University USA Gilly Smith University of Brighton UK Diane Sokolofski Culinary Solutions USA Stephanie Nuria Spijker KU Leuven/Research Foundation - Flanders Belgium Philip B. Stark University of California, Berkeley USA Sherri Stastny North Dakota State University USA Rebecca Sullivan Warndu Australia Tanvi Suresh Georgia Institute of Technology USA Spencer Taggart US Geological Survey USA Sebnem Tavman Ege University Turkey Courtney I. P. Thomas Virginia Tech USA Luca Trazzi Dickinson College USA Andrew Osim Ukpabi National Union of Food Beverages and Nigeria Tobacco Employee Domenica Vallejo Universidad Nacional de Colombia Colombia Sede Manizales Elys Vasquez-Iscan Hostos Community College, CUNY USA Rashika Verma Emory University USA Parth Viswanathan Georgia Institute of Technology USA Kimberly Voss University of Central Florida USA Fabian Wander Hostos Community Community, CUNY USA Aletha Ward University of Southern Queensland Australia Food Studies List of Participants

Chen Li Weng University of Adelaide Singapore Faustina Dufie Wireko-Manu Kwame Nkrumah University of Science and Ghana Technology Naoki Yamahata Ritsumeikan University Japan Kaoru Yoshida Sony Computer Science Laboratories, Inc. Japan Jiali Zhao Georgia Institute of Technology USA Food Studies Notes Food Studies Notes Food Studies Notes Food Studies Notes | Conference Calendar 2016–2017

Sixth International Conference on Ninth International Conference Health, Wellness & Society on Climate Change: Impacts & Catholic University of America Responses Washington D.C., USA | 20–21 October 2016 Anglia Ruskin University www.healthandsociety.com/2016-conference Cambridge, UK | 21–22 April 2017 www.on-climate.com/2017-conference

Spaces & Flows: Seventh International Conference on Seventh International Conference Urban & ExtraUrban Studies on The Constructed Environment University of Pennsylvania International Cultural Centre Philadelphia, USA | 10–11 November 2016 Krakow, Poland | 25–26 May 2017 www.spacesandflows.com/2016-conference www.constructedenvironment.com/2017-conference

Thirteenth International Thirteenth International Conference on Environmental, Conference on Technology, Cultural, Economic & Social Knowledge & Society Sustainability University of Toronto Greater Rio de Janeiro, Brazil | 19–21 January 2017 Toronto, Canada | 26–27 May 2017 www.onsustainability.com/2017-conference www.techandsoc.com/2017-conference

Eleventh International Tenth International Conference Conference on Design Principles on e-Learning & Innovative & Practices Pedagogies Institute without Boundaries at George Brown College University of Toronto Toronto, Canada | 2–4 March 2017 Toronto, Canada | 27 May 2017 www.designprinciplesandpractices.com/2017-conference www.ubi-learn.com/2017-conference

Second International Conference Tenth Global Studies Conference National University of Singapore on Tourism & Leisure Studies Singapore | 8–9 June 2017 UBC Robson Square www.onglobalization.com/2017-conference Vancouver, Canada | 6–7 April 2017 www.tourismandleisurestudies.com/2017-conference Twelfth International Conference Seventh International Conference on The Arts in Society Pantheon-Sorbonne University on Religion & Spirituality in Paris, France | 14–16 June 2017 Society www.artsinsociety.com/2017-conference Imperial College London London, UK | 17–18 April 2017 www.religioninsociety.com/2017-conference Fifteenth International Conference on New Directions in Seventeenth International the Humanities Imperial College London Conference on Knowledge, London, UK | 5–7 July 2017 Culture, and Change in www.thehumanities.com/2017-conference Organizations Charles Darwin University Darwin, Australia | 20–21 April 2017 www.organization-studies.com/2017-conference | Conference Calendar 2016–2017

Fifteenth International Seventh International Conference Conference on Books, Publishing on Health, Wellness & Society & Libraries University of Denver Imperial College London Denver, USA | 5–6 October 2017 London, UK | 7 July 2017 www.healthandsociety.com/2017-conference www.booksandpublishing.com/2017-conference Spaces & Flows: Eighth Eighth International Conference International Conference on on Sport & Society Urban and ExtraUrban Studies Imperial College London University of Hull London, UK | 10–11 July 2017 Hull, UK | 12–13 October 2017 www.sportandsociety.com/2017-conference www.spacesandflows.com/2017-conference

Twenty-fourth International Seventh International Conference on Food Studies Conference on Learning Roma Tre University University of Hawaii at Manoa Rome, Italy | 26–27 October 2017 Honolulu, USA | 19–21 July 2017 www.food-studies.com/2017-conference www.thelearner.com/2017-conference

Twelfth International Conference Eighth International Conference on Interdisciplinary Social on The Image Sciences Venice International University International Conference Center Venice, Italy | 31 October–1 November 2017 Hiroshima, Japan | 26–28 July 2017 www.ontheimage.com/2017-conference www.thesocialsciences.com/2017-conference Aging & Society: Seventh Seventeenth International Interdisciplinary Conference Conference on Diversity in University of California at Berkeley Berkeley, USA | 3–4 November 2017 Organizations, Communities & www.agingandsociety.com/2017-conference Nations University of Toronto – Chestnut Conference Centre Toronto, Canada | 26–28 July 2017 Second International Conference www.ondiversity.com/2017-conference on Communication & Media Studies Tenth International Conference UBC Robson Square on the Inclusive Museum Vancouver, Canada | 16–17 November 2017 University of Manchester www.oncommunicationmedia.com/2017-conference Manchester, UK | 15–17 September 2017 www.onmuseums.com/2017-conference Seventh International Conference on Food Studies Founded in 2011, the International Conference on Food Studies provides a forum for research and practice-based discussions, in a time of growing public and research awareness of the relations among diet, health, and social wellbeing. The conference provides an interdisciplinary forum for the discussion of: agricultural, environmental, nutritional, social, 26–27 economic, and cultural perspectives on food. We invite proposals for paper presentations, workshops/interactive October sessions, posters/exhibits, colloquia, virtual posters, or virtual lightning talks.

2017 2017 Special Focus Food Systems: Design and Innovation Roma Tre University Returning Member Registration Rome, Italy We are pleased to offer a Returning Member Registration Discount to delegates who have attended the Food Studies Conference in the past. Returning community members receive a discount off the full conference registration rate.

food-studies.com/2017-conference food-studies.com/2017-conference/call-for-papers food-studies.com/2017-conference/registration