Food in Bloom: Cross Pollination and Cultivation of Food Systems,
Cultures and Methods
The Twelfth Annual Joint Annual Meeting of the Association for the
Study of Food and Society (ASFS), Agriculture, Food and Human Values
Society (AFHVS) with the Society for the Anthropology of Food and
Nutrition (SAFN)
June 2 to June 6, 2010
Hosted by Indiana University, Bloomington, IN
Organizer and Local Arrangements:
Richard Wilk, Indiana University [log in to unmask]
Program Committee Chairs:
Beth Forrest, Culinary Institute of America [log in to unmask] and
Alice Julier, Chatham University [log in to unmask]
Society for the Anthropology of Food and Nutrition:
Janet Chrzan, University of Pennsylvania [log in to unmask]
From when seeds are first planted in the ground, many factors affect a
harvest. Food systems are shaped by everything from the weather and
the soil to equipment, human skills, and social interventions from
community rules, governments, migrations, and strife. Likewise, after
harvest, the distribution, preparation, and consumption of foodstuffs
are all by individuals acting according to cultural and social
expectations. Thus, it can be said that food is cross pollinated by a
collection of ideas and conceptions all the way through the
agriculture and food system. A similar cross pollination also
characterizes agriculture and food studies as intellectual domains.
Food is inherently cross-disciplinary, requiring scholarly flexibility
and integration. Our research and writing becomes more robust by
manifesting cross pollination of theories and methods. Furthermore,
students of food must recognize the complex nexus of material and
social components that make food, like sex, uniquely interesting.
Expanding and embracing the practical, everyday aspects of food
systems nourishes the field and leads to new methodological and
ethical questions with broader applicability. As Anthropologist Mary
Douglas asserted, "a radical approach to food's place in civilization
would require the whole range of food's social uses to be considered."
For this conference, we call for papers that span and cross the
sciences, humanities, and social sciences, while also taking the
practical knowledge of food system citizens seriously.
The conference seeks to celebrate the interconnectedness of food
studies and to promote the understanding of food and agriculture.
Although our organizations encourage a broad spectrum of topics at our
conferences, we are enthusiastically encouraging papers and sessions
that speak directly to the theme. We also encourage full panel
submissions and roundtable sessions on all topics related to the
social, cultural, political, and ethical organization of food and
agriculture.
The Cultivation & Sustainability of Food Systems;
Issues of Boundary Crossing: Migration, Globalization, Interpretation;
Class, Gender, Race;
The Inter-connectedness of Agriculture, Food, & Pedagogy;
The Society for Anthropology of Food and Nutrition will be joining the
conference for the first time. We welcome abstracts for papers,
posters, and panels on all aspects of food, nutrition, and
agriculture, including those related to:
Art, media, and literary analyses
Change & development
Culture & cultural geography
Ethics & philosophy
Food safety & risk
Gender and ethnicity
Globalization of agriculture and food
History
Inequality, access, security, & social justice
Knowledge
Local food systems
Pedagogy
Politics, policies, & governance in national & global contexts
Research methods, practices & issues
Social action & social movements
Sustainability
Science & technologies
Conference Location
Indiana University, located in the college town of Bloomington, amid
rolling hills of southern Indiana, is the ideal place for our
conference. Consistently voted as among the most beautiful campuses in
the USA, it boasts natural resources, cultural events, an impressive
art museum, an array of musical venues (including opera, symphonic,
bluegrass), a Tibetan monastery, and a thriving regional food scene.
The campus, less than an hour from the Indianapolis International
airport, is reached by a scheduled shuttle bus. Accommodations range
from thrifty dorm rooms to local hotels and charming B&Bs. The
conference will be held on the beautiful grounds of the university
campus.
Tours, Tastings and Other Local Events
As usual, the first day of the conference will be filled with local
tours, organized to showcase the best local connections to food and
agriculture. These will include excursions to wineries, organic farms,
Amish communities, a thriving farmers market, as well as an amazing
variety of ethnic restaurants and an enthusiastic campus community.
Procedures for Submitting Abstracts for Papers, Panels, or Events
DUE DATE: February 1, 2010
TYPES OF SESSIONS: Submissions may include proposals for (1)
individual papers, (2) full panels (between 3-4 papers on a theme)
roundtables (informal presentations or discussions with multiple
participants), or (3) events (for example: films, readings)may be
proposed.
FORMAT: Abstracts only. Electronic submission. Abstracts – please
name the document as follows: with lead author's last name and ASFS
in the title (ex: julierASFS.doc). If the submission is a panel or a
roundtable, please include the word in the title (ex:
julierASFSpanel.doc or julierASFSroundtable.doc)
Submissions may be in Word, WordPerfect, or RTF formats All proposals
should include, in this order: (1) type of submission (e.g., paper,
panel, or event); (2) title; (3) submitter's name, organizational
affiliation, and full mailing address; (4) submitter's e-mail address;
(5) submitter's telephone number, (6) names and organizational
affiliations of co-authors or co-organizers; and (7) abstract of 300
or fewer words that describes the proposed paper, panel, or event.
Panel proposals should include a panel abstract and individual
abstracts for each of the papers on the panel as well as contact
information (name, affiliation, email) of the moderator and all panel
members. Individual paper proposals and roundtable proposals should be
a single abstract with names and contact information for all
presenters.
SUBMISSION Please send abstract electronically to:
[log in to unmask] For questions or concerns, please contact Beth
Forrest: [log in to unmask]
ACKNOWLEGEMENT AND NOTIFICATION: All proposals sent by e-mail will be
acknowledged within one week of receipt. Notification of status of
proposals will be sent by February 20th. We regret that our peer
review process does not enable us to provide critique, only "accept"
or "not accept" status. We reserve the right to limit multiple
submissions by the same author.
STUDENT PAPER COMPETITIONS: To encourage participation by
undergraduate and graduate students and to recognize excellence, both
ASFS and AFHVS invite submissions to their student paper competitions.
Participants are encouraged to submit abstracts to the conference as
well. Information for both competitions appears below. Please note
that a paper may be submitted to only one, not both, of the
competitions. For more information, please see: www.food-culture.org
(ASFS) and www.afhvs.org for more information on deadlines and
submission guidelines.
ASFS Student Paper Committee: Riki Saltzman, [log in to unmask]
AFHVS Student Paper Contact: Richard Haynes [log in to unmask]
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