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IACP Food History Symposium 

All Things Culinary Around the World in 1849

and Their Convergence Upon California 

The Fourth IACP Food History Symposium, "All Things Culinary Around the World in 1849" will recount the culinary history of the mid 19th century around the globe and how these traditions converged on California during the Gold Rush era and influenced the following decades by focusing on different regions of the world in each session. Scheduled at the end of the California grape harvest, the entire area will be redolent of fermentation, promising an intimate and wine-soaked weekend.

The 17th Symposium of Australian Gastronomy

Adelaide, South Australia,

13-16 November, 2009.

Venue: National Wine Centre of Australia, Adelaide.

A new dedicated Symposium website has been created:

gastronomers.org

The website will display all the current information about the symposium and will also be used to house the archive of the Symposium of Australain Gastronomy in the future.

The 17th symposium celebrates 25 years since the first symposium was
held in 1984, also in Adelaide, and will honour the contribution made
by as many of the original participants as we can get to attend! -
including Gay Bilson, Barbara Santich, Jennifer Hillier and Catherine Kerry.

Please use the Registration Form below to secure a place.

A deposit of $100.00 is also required. Banking details are given below.

Registration Form [please download and return by post]

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Call for Papers [please complete and return by email]

*DUE DATE: 1 AUGUST

The due date is fast approaching. Please get your abstracts in as quickly as possible

**Deadline now extended until the 31 August** but please get your submissions in as soon as possible as there are not many places left.

ECONOMY

Payment of Deposit

Please be advised that you can transfer your $100.00 directly

(and/or online) into the Symposium's account. Bank/branch details as follows:

"The Committee for the First Australian Symposium of Gastronomy"

Westpac, Glenelg, SA

Branch no. 735034 / Account no. 514277

PLEASE EMAIL A COPY OF YOUR TRANSACTION (which you can download from the bank's website when making your deposit) to our Treasurer, David Panasiak: david@foodliaison.com.au

Alternatively, post payment to Treasurer, Symposium of Australian Gastronomy

c/o Roger Haden, School of History and Politics, Univeristy of Adelaide,

North Tce, South Australia, 5005.

ACCOMMODATION

Some accommodation packages have been arranged with local hotels (Adelaide CBD): quote "Symposium of Australian Gastronomy"
 
            Majestic Roof Garden Hotel
            Richmond Hotel
            Mansions Serviced Apartments
 
            Budget accommodation is also available at the Country Women's Association:
            S.A.C.W.A. CLUB & UNITS- Adelaide
            30 Dequetteville Terrace, Kent Town SA 5067.

            Enquiries and bookings: tel (08) 8332-4152

Update 15 July, 2009

Volunteers meet today to further plan for the symposium and its related events. The program is taking shape and we look forward to an exciting time. Thanks to all those who have volunteered. A working program will be sent out to all on the mailing list within a couple of weeks.

Update 28 July, 2009

Thanks to all those who came to the volunteers meeting on the 15th. Plans are moving forward well. The next meeting of volunteers will be held mid-August and an email will be sent out beforehand.

Update 30 July, 2009

The deadline for Abstracts has been extended to 31 August, 2009

Call for Papers

Food, Culture and the Environment: Communicating About What We Eat

Call for manuscripts for special issue of
Environmental Communication: A Journal of Nature and Culture
Volume #4, Issue #2 (2010)
 
Co-Editors: Andy Opel, Florida State University; Joseé Johnston, University
of Toronto;
Richard Wilk, Indiana University
 
Every day, humans literally eat the world. Our most intimate, daily contact
with the natural world comes in the form of the food we eat and the liquids
we drink. The environmental, political, and social implications of our food
choices ripple across the planet, shaping ecosystems, our bodies and the
actual genetic structure of plants and animals. In recent years, discourses
have emerged that renew our attention to food as a site of cultural struggle
where language, power and politics influence what we eat and how we eat it.
Labels such as “natural,” “organic,” “free-range,” and “cruelty-free” direct
our attention back to the food production process, reconnecting us to the
environmental and industrial systems that produce and distribute our food.
 
From the “slow food” movement to concepts such as the locavore, food miles,
low-carbon diet, edible schoolyard and community supported agriculture, food
is attaining new levels of public awareness in-part through new discursive
formations. Global grassroots activists and authors such as Michael Pollan,
Marion Nestle, Carlo Petrini, Wendell Berry and Vandana Shiva have been
unpacking the political and cultural dimensions of our food choices, serving
up a buffet of issues and debates in need of scholarly attention.
 
We invite researchers worldwide who are working in the topic area of food
and culture to submit manuscripts that analyze the meanings of food in the
discourses of the media, commercial culture, social movements, and public
policy. How is language used to reveal and/or elide food production
processes? What are the popular images of food, how are they produced and
what do they tell us about our farms, our diets and our politics? How is
food being used to advance environmental agendas? What do food labels tell
us about the food we eat? What are the social justice components of our food
and how are these connected to environmental justice? How are grassroots
movements responding to corporate food production and distribution? These
are examples of the questions that may be addressed in this special issue of
Environmental Communication.
 
We seek manuscripts that analyze language, media representations, historical
contexts, material and economic conditions, institutional settings,
political initiatives, practices of resistance, and/or the theoretical
significance of discursive formations surrounding food. All methodologies
are appreciated and welcomed. Essays will be selected to be academically
sound, intellectually innovative, and conceptually relevant to communication
about food.
 
Manuscripts should be formatted in Microsoft Word in a PC-compatible version
(Mac users, please utilize the most current versions of Word and end your
file names in “.doc”) and submitted electronically as attachments. E-mail
messages to which manuscripts are attached should contain all authors’ name
and affiliations. They should indicate a corresponding author, and include
name, affiliation, e-mail address, postal address, and voice and fax
telephone numbers for that person. Manuscripts should include an abstract of
150 words or less, including a list of five suggested key words. Manuscripts
should be prepared in 12-point font, should be double-spaced throughout, and
should not exceed 8,000 words including references. The journal adheres to
APA Style. Manuscripts must not be under review elsewhere or have appeared
in any other published form. Upon notification of acceptance, authors must
assign copyright to Taylor and Francis and provide copyright clearance for
any copyrighted material. For further details on manuscript submission,
please refer to the ‘Instructions for authors’ on the journal’s website.
 
The journal is published in English, and manuscripts must be submitted in
English. Please see the journal website
( http://www.tandf.co.uk/journals/titles/17524032.asp) for manuscript
guidelines. Manuscripts should be emailed to aopel@fsu.edu by August 31,
2009.

 
Please disseminate this CFP to any colleagues that might be interested.
 
Andy Opel, Ph.D.
Associate Professor
Media Production Area Head
Department of Communication
Florida State University
PO Box 3062664
University Center Bldg C
Tallahassee, FL 32306-2664
(W): 850-644-8768
(C):  850-322-3349
www.andyopel.net

Past Events

 In Association with University of Adelaide’s Asian Studies Department

The Research Centre for the History of Food and Drink
Presents
a Workshop to be held on
Thursday, December 4, 2008, at the University of Adelaide
Rm 406/7, 4th Floor, Ligertwood Bldg, University of Adelaide, North Tce, Adelaide, 8.30-12.30 p.m.

Gastronomy, Religion and Culture in the Asia-Pacific

As part of the week-long Crossing Borders conference being held at The University of Adelaide, this workshop will appeal to all those interested in the dynamics of food culture. The Workshop will be structured around four papers presented by noted authorities in Asia-Pacific food culture: Professor Tan Chee-Beng (Hong Kong), Dr Nir Avieli (Israel), Dr Jean Duruz (South Australia), and Professor Nancy Pollock (New Zealand). Post-graduates and scholars working in food studies and gastronomy are invited and encouraged to take part in discussion of the papers presented. Papers will be made available in advance of the workshop to Research Centre Members, online at the Research Centre's new Sakai Website. Participants are invited to read the papers before attending the workshop.

Workshop Program

8.30 Registration
8.50. Welcome and Introductions.
9.00. Professor Tan Chee-Beng (Chinese University of Hong Kong)
“Food and Religion and Chinese Culture Crossing Borders”
9.30. Dr Nir Avieli (Department of Sociology and Anthropology, Ben Gurion University, Israel):
“In Christmas we don't like Pork, just like the Maccabees: Festive Food and Religious Identity in the Protestant Christmas Picnic in Vietnam.”
10.00 Discussion
10.30 Morning Tea
11.00. Nancy J. Pollock (Victoria University of Wellington):
 “Asian Influences on Pacific Gastronomy”
11.30. Jean Duruz (University of South Australia)
“Growing up Transnational: travelling through Singapore’s hawker centres.”
12.00 Discussion
12.30 Lunch & Close.

*Half-Day registration (incl. morning tea and lunch)  $55.00 or $45.00 (Post Grad Student or Concession) Conference Dinner $85.00 (with matched wines) @ The Adelaide Hilton Brasserie: “Seriously South Australian” menu.

For ONLINE Registration go to: Gastronomy Workshop

The 16th Symposium of Australian Gastronomy

Cry the Beloved River —a loaf of bread, a glass of wine, a piece of coal—living well and in a sustainable manner in the 21st Century

Hunter Valley NSW

October 26th to October 29th 2008

WEBSITE

The 16th Symposium of Australian Gastronomy will convene in the Hunter Valley, NSW, from Sunday 26th October until Wednesday 29th October May 2008.

The committee has had several meetings since Dover 2006, to decide on the possible theme for the 16th Symposium, a venue and a date. We were all strongly of the opinion that issues relating to the very current debate on global warming and sustainability should be considered against the backdrop of the historical use of the Hunter River and its extended valley. With this in mind we arrived at our theme, Cry the Beloved River—a loaf of bread, a glass of wine, a piece of coal—living well and in a sustainable manner in the 21st Century. We wished to draw attention to the Hunter as a valley with a river running through it and examine its past, present and future with reference to the sometimes competing industries which have grown up. In the beginning the river provided transport for the logging industry and river ports sprang up. In the 20th Century emphasis shifted to mining, agriculture, market gardening, viticulture and now tourism. All these activities have had their impact on the River and should provide points of discussion regarding sustainability and how well we eat. The ongoing problem of avoiding elitism when it comes to expounding the desirability of fresh and flavoursome food for all should also be considered.

The Hunter Valley is easily accessible from Sydney and while it may be a familiar region to many potential symposiasts, we are planning to show you aspects that most visitors do not experience. The main venue for the symposium will be Potters Hotel and Brewery at Nulkaba at the gateway to the wine country and close to Cessnock. While it sounds like a very commercial venue we think you will find it a sympathetic site. It provides a wide range of accommodation styles and is close to most of the various offsite venues. The committee was anxious to find a site which would provide opportunities for informal socializing outside the structured sessions. Breakfasts will also make use of our traditional gifts of jams and spreads, as well as showcase some of the local produce. You may browse the website of our venue to get a better idea of what to expect. We are keeping accommodation separate from registration to allow you to choose your own preferences. Rates are lower than advertised on the website. The next mail out will have accommodation details and a form where you can indicate your choices.

www.pottersbrewery.com.au

Spring in the Hunter offers a fresh, green landscape. The vines are leafy, the weather is usually reliable, the air sparkles and daylight saving will be in operation. We hope to be able to hold some of our events outdoors, weather permitting, in sites which reflect the issues we seek to explore.

Our meals will be provided by local chefs who are passionate about local produce and enthusiastic about the project. They will endeavour to source seasonal ingredients from the region—local venison, seafood from Port Stephens, Angas Beef, quail, ducks and chickens, and fruit and vegetables from the market gardens around Maitland.

The following websites may also be helpful:

www.winecountry.com.au/

www.hunterweb.com.au/

www.huntertourism.com/

Please advise us at lizart1@bigpond.net.au if you would like to be on the Symposium mailing list or need to update your address.

Kay Richardson is setting up a dedicated website, which we hope to be able to use for communication, for posting abstracts of papers and for posting the proceedings of the symposium.

We look forward to hearing from you. The registration fee has been kept to $600 (not including accommodation). A deposit of $100 is required to guarantee a place with the balance due by 29 August 2008. The deposit would be fully refundable up to the 29 August 2008. A bank account that can be used for direct deposits will be set up in the near future.

Paying by cheque:

Cheques should be made payable to ‘Symposium of Australian Gastronomy’ and posted to:

Contacts:

Liz Hemphill

"Wintergreen"

26 Woods Road

Wyee NSW 2259

Please add a note so we can be sure who the cheque is from.

Liz Love (Registration)

6 Pannamena Crescent

Eleebana NSW 2282

For the 16th Symposium Committee