Conf/CfP - Making Sense of Food - Exploring the Food Experience, 1-3 September 2016, UK

University of Oxford


Deadline:

April 08, 2016

Event Date:

September 01, 2016 - September 03, 2016


Opportunity Cover Image - Conf/CfP - Making Sense of Food - Exploring the Food Experience, 1-3 September 2016, UK

Food and our experience with it, to it, and by it, requires an integrated approach for its understanding. As such, FOOD5 is inviting presentations from different disciplines and approaches that would enhance the interdisciplinary nature of the topic. The proposed presentations should serve as the beginning of an ongoing dynamic dialogue, with the ultimate goal of moving beyond the limits of the conference itself in order to assist communities in substantive ways. The goal is to have a roomful of food and something enthusiasts, whether it be food and art, food and therapy, food and biostatistics, food and cookbook writing, food and history, the opportunities are endless. With this spirit in mind, presentations, papers, performances, works-in-progress, and/or workshop proposals for FOOD5 are invited to address issues related to any of the following areas (or combination of them):

–appetites (connection between food and sex, desire, hunger, etc.)
–place and space (private vs public eating, formal vs informal food movements, etc)
–authenticity (traditional vs new, cycles or trends, etc.)
–globalization (conquest and contemporary, exchange, standardization, food products all
over)
–ability of language to capture, or not, multi-sensorial nature of the food experience
–food activism (social changes, resistance, reactions, solutions, etc.) and creating food
literacy
–food practices (diets, vegetarianism, food fads, ritual foods, etc.)
–teaching of food (food literacy, food history, food and identity, etc.)
–food as identity (collectively, regionally, religiously, etc.)
–food in the 21st century (as it intersects with the advent of the internet social media, immigration,
globalization, etc.)
–food in industry (restaurateurs, chefs, sommeliers,

The Project Team particularly welcomes the submission of pre-formed panel proposals.

What to Send:
300 word abstracts, proposals and other forms of contribution should be submitted by Friday 8th April 2016. All submissions be minimally double reviewed, under anonymous (blind) conditions, by a global panel drawn from members of the Project Team and the Advisory Board. In practice our procedures usually entail that by the time a proposal is accepted, it will have been triple and quadruple reviewed.

You will be notified of the panel’s decision by Friday 22nd April 2016.
If your submission is accepted for the conference, a full draft of your contribution should be submitted by Friday 3rd June 2016.

Abstracts may be in Word, RTF or Notepad formats with the following information and in this order:

a) author(s), b) affiliation as you would like it to appear in programme, c) email address, d) title of proposal, e) body of proposal, f) up to 10 keywords.
E-mails should be entitled: Food Abstract Submission



Eligible Countries
Host Country
Conference Type
Publish Date
February 29, 2016
Link To Original




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