The Bagel

http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/

Third International Conference on Food Studies

third international conference on food studies

Call for Papers

Proposals for paper presentations, workshops or colloquia are invited for the Third International Conference on Food Studies to be held 15-16 October 2013 at the University of Texas at Austin, USA. We welcome proposals from a variety of disciplines and perspectives to contribute to the conference discourse. We also encourage faculty and students to submit joint proposals for paper presentations, colloquia or panel discussions.

The International Advisory Board is also pleased to announce the Call For Submissions to the peer-reviewed Food Studies: An Interdisciplinary Journal. Proposals are invited that address one of the following categories:

Theme 1: Food Production and Sustainability

Theme 2: Food, Nutrition and Health

Theme 3: Food Politics, Policies and Cultures

The current deadline to submit a proposal (a title and short abstract) is 2 July 2013. For more information on submitting your proposal, future deadlines, and registering for the conference, please click on the button below.

Presenters have the option to submit completed papers to Food Studies: An Interdisciplinary Journal. If you are unable to attend the conference in person, virtual registrations include the option to submit a video presentation, and/or submission to the journal for peer review and possible publication, as well as subscriber access to the journal.

Austin and Food Studies

The International Conference on Food Studies travels to Austin, Texas in 2013. Home to a thriving and vibrant local and slow foods community, Austin is a leader in sustainable food production. A city rich with a dedicated community of locavores and slow food advocates, boasting some of the country's longest running farmers markets, Austin is an ideal location for the discussion of all the dimensions of food studies including agricultural, environmental, nutritional, health, social, economic and cultural perspectives on food.

We look forward to receiving your proposal and hope you will join us in Austin!

Submit Your Proposal

Common Ground Publishing
University of Illinois Research Park
2001 South First Street, Suite 202
Champaign, IL 61820 USA

Copyright © 2012 Common Ground Publishing


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8th Conference on Food Representation in Literature, Film and the Arts

CALL for PAPERS


Eighth Interdisciplinary and Multicultural Conference on Food Representation in Literature, Film, and the Arts

San Antonio, Texas

February 28 – March 1, 2014

Sponsored by the Department of Modern Languages and Literatures, College of Liberal and Fine Arts, University of Texas at San Antonio

The objective of this interdisciplinary, multicultural conference is to examine, celebrate, and enjoy the variety of ways in which food has been represented in the humanities and the arts throughout time around the planet.

Writers, artists and poets, scholars in literature, history, art history and film, cooks, psychologists, sociologist, anthropologists, and more are invited to contribute to this dialogue.

Deadline to Submit Abstract: 10/18/2013

Please submit an abstract of no more than 200 words, written in any of the languages taught at The University of Texas at San Antonio (English, Spanish, French, German, Russian, Italian, Japanese, Chinese, Arabic). Proposals for special panels will also be considered. Submit via email (MicroSoftWord document attachment only) or hard copy to:

Professor Santiago Daydí-Tolson, Conference Chair

Department of Modern Languages & Literatures

The University of Texas at San Antonio

1 UTSA Circle

San Antonio, Texas 78249-0644

e-mail: santiago.dayditolson@utsa.edu

The University of Texas at San Antonio



Forbidden fruit?

Perhaps the tempting fruit

was not an apple

Festival International de la Photographie Culinaire 2012

Les Rencontres et Débats du Festival International de la Photographie Culinaire 2012




VENDREDI 9 NOVEMBRE 2012 de 8h30 à 18h15

Inscription préalable par mail (nombre de places limité) :

edouard@lucette.fr



Cette journée ouverte à tous aura lieu à GOBELINS, l’école

de l’image, 73 boulevard Saint-Marcel, PARIS 13e, salle 318

Métro : Gobelins



Programme :

8h30/9h : Accueil et enregistrement

9h/9h15 : Ouverture

Véronique Lable, directeur de Gobelin s, l’école de l’image

Pierre Gagnaire, parrain du FIPC 2012

Jean-Pierre PJ Stéphan, président fondateur du FIPC

9h15/9h30 : « Petites histoires d’oeufs d’une globetrotteur »

Anne-France Dautheville, écrivain, journaliste, globetrotteur,

membre du jury du Grand Prix du FIPC

9h30/10h15 : « Un trio d’exception pour créer autour de l’oeuf »

Pierre Gagnaire, cuisinier

Alberto Alessi, industriel

Christian Ghion, designer

10h15/10h45 : « L’oeuf, son territoire culinaire »

Sophie Lignon-Darmaillac, maître de conférences, UFR de

géographie, Paris Sorbonne Université

10h45 : pause café

11h/11h30 : « L’oeuf ? »

Philippe Juven, président du CNPO, Comité National pour la

Promotion de l’OEuf en France

Cécile Riffard, animation filière CNPO

11h30/12h15 : « Le caviar & la maison Petrossian »

Armen Petrossian, président de Petrossian

12h15/13h : « Comment photographier les cafés & bistrots ? »

Pierrick Bourgault, photographe festivalier

................................................

14h/14h30 : « Photographie culinaire, une discipline majeure ? »

Anne-Claire Si Fodil, spécialiste-conseil Image & Alimentation

14h30/15h : « Comment l’utilisation de l’oeuf a modifié le destin

de l’image photographique. Le tirage à l’albumine »

Carlos Barrantes, tireur, photographe & enseignant, spécialisé

dans les procédés photographiques historiques et alternatifs.

15h/15h45 : « L’utilisation des objectifs TAMRON par les

jeunes photographes »

Romain Guittet, responsable marketing TAMRON & Benjamin

Schmück, photographe, lauréat Prix Jeunes Talents FIPC 2010

15h45/16h15 : « Le stylisme culinaire, une discipline méconnue

dans l’image culinaire »

Johan Attali, styliste culinaire

Eddy Marie, styliste culinaire

16h15 : pause café

16h30/17h : « La place de la gastronomie dans la communication

de promotion touristique de la Turquie »

Kalbiye Noyan, attachée culturelle près l’Ambassade de Turquie

en France

17h/17h30: « Dans le désert mexicain, à la recherche des

oeufs de fourmis... »

Abraham de la Rosa, cuisinier, candidat TOP CHEF 2011

Arturo Limon Ramirez, photographe festivalier

17h30/18h : « L’excellence des cuisiniers de la Marine Nationale

du porte-avions Charles de Gaulle aux sous-marins

nucléaires lanceurs d’engins »

Nicole Capoulade, photographe, responsable des actions

culturelles de Spéos, école internationale de photographie

Eric Couderc, chef de cuisine de la frégate anti-aérienne

Duquesne, instructeur à l’école des Fourriers de Querqueville

18h/18h15 : Clôture

Véronique Lable, directeur de Gobe lin s, l’école de l’image &

> > Jean-Pierre PJ Stéphan, président fondateur du FIPC

Conference Program

7th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON

FOOD REPRESENTATION IN LITERATURE, FILM AND THE OTHER ARTS

February 23-25, 2012

Department of Modern Languages and Literatures

College of Fine and Liberal Arts

The University of Texas at San Antonio

*

PROGRAM

Thursday, February 23

5:00 pm-8:00 pm ::: Registration

Inaugural Session

6:30 pm. Riklin Auditorium Frío Street Building 1.406



Professor Marita Nummikoski, Chair, Dept. of Modern Languages & Literatures

Opening Remarks

Dean Dan Gelo, College of Liberal and Fine Arts

Welcome

Professor Christopher Wickham.

An Introduction to Talking about Food







Professor Renée S. Scott

University of North Florida



“Curb Your Appetite: Consumption and the Body in Latin American Women’s Fiction”





8:00 pm. ::: Reception (Cash Bar)



Friday, February 24

I Session :: 8:30 am-9:45 am



Panel 1. Politics and Food Durango Building 2.302

Chair:

Jessie Travis, McMaster University

“Drink Me, Eat Me: An Examination of the Economies of Food, Consumption,

and Thatcherite Politics in Alan Hollinghust The Line of Beauty.”

D. Brian Anderson, College of the Mainland

“Cannibalism and Irony in Dystopian and Post-Apocalyptic Fiction.”

James Girard

“Food in the Negative: Utility of the Body in Power Relations.”

Chris Frongillo, Florida Tech University

“Of Kings and Beggars: Food, Folk Culture, and Popular Dissent in Christopher

Marlowe’s Tamberlaine.”





Panel 2. Memorable Chefs Durango Building 2.304

Chair:

Adrienne Kiki Aranita and Christopher Vacca, Bryn Mawr College

“Plating Pasts: Translations of Cuisine, Culture and Memory.”

Jenny Agnew, St. Louis University

“'Chasing Greatness' vs. 'The Inadvertent Education of a Reluctant Chef': A

Comparison of Grant Achatz's and Gabrielle Hamilton's Chef Memoirs.”





Friday, February 24

II Session :: 10:00 am-11:15 am



Panel 3. The Detective Novel in Spanish Durango Building 2.302

Chair and Organizer: Genaro J. Pérez, Texas Tech University

Jeffrey Oxford, University of Wisconsin-Milwaukee

“Food and Food Gathering as Status Symbols in the Detective Fiction of

Reyes Calderón Cuadrado.”

Genaro J. Pérez, Texas Tech University

“Un recorrido por las confecciones culinarias de Carvalho”.

Janet Pérez, Texas Tech University.

“Banquetes en dos hemisferios: El hombre que amaba a los perros, por

Leonardo Padura Fuentes”.









Panel 4. Significant Food in American Fiction Durango Building 2.304

Chair and Organizer: Jeff Birkenstein, Saint Martin’s University

Megan J. Elias

“Owen Wister’s Lady Baltimore: Who Will Pay for the Cake?”

Amanda Konkle, University of Kentucky.

“Toxic Intercourse: Ruth Ozeki’s Significant Food in All Over Creation.”

Jeff Birkenstein, Saint Martin’s University

“Food as the Foundation to Community in Cormac McCarthy’s The Road.”





Friday, February 24

III Session :: 11:30 am-12:45 pm



Panel 5. Contemporary Spanish Novel Durango Building 2.302

Chair: Carlos Ardavín, Trinity University

Alison Atkins, University of Virginia

“Mollejas, brotes de alfalfa y champiñones de lata: Food Practices and the

Everyday in Almudena Grande’s Malena es un nombre de tango.”

Melissa M. Culver, Texas A&M University-Corpus Christi

“La vida de hambre/el hambre de vida en dos novelas españolas de

posguerra: Nada y Nosotros, los Rivero”.

Barbara Blithe Ware, Keene State College

“The Pedro Carvalho Series by Manuel Vázquez Montalbán: A

Passionate Exploration of Cuisine and Contemporary Society.”





Panel 6. Post Colonial Eating Durango Building 2.304

Chair: Jack Himelblau, UTSA

Igor Cusack, University of Birmingham

“Tinned Sardines and Putrefied Yellow-Fin: Food in the Literature of

Equatorial Guinea.”

Ajayi Adewale, The Federal Polytechnic, Nigeria

“The Bar as Context of Life’s Bizarre Enactments in the Novels of Ben

Okri.”









Lunch Break







Friday, February 24

IV Session :: 2:30 pm-3:45 pm



Panel 7. More than Just Recipes: Spanish Cookbooks and the

Construction of Modern Spain Durango Building 2.302

Chair and organizer: María Paz Moreno, University of Cincinnati

María Paz Moreno, University of Cincinnati.

“Los sabores de la vida retirada. Recetarios de conventos y monasterios

españoles”.

Rebecca Ingram, University of San Diego.

“Mass-Market Cookbooks and a Spanish Bluestocking’s ‘Double Writing.’”

Lara Anderson, University of Melbourne.

“Nineteenth-Century Spanish Cooking Books: Combining Foreign and

Indigenous Cuisines.”





Panel 8. American Ethnic Food Durango Building 2.304

Chair:

Nicole M. Stamant, Agnes Scott College

“Negotiating Aisles of Race, Gender, and Family through Food in Stealing

Buddha’s Dinner.”

Liang Ying, Beijing Foreign Studies University

“Sex, Food, and Ethnicity in Mei Ng’s Eating Chinese Food Naked.”

Anton L. Smith, Loyola Marymount University

“Eating to Live, Living to Eat: Consuming Passions and the Representation of

Soul Food in Afro-American Literature.”





Friday, February 24

V Session :: 4:00 pm-5:15 pm



Panel 9. Asian Perspectives Durango Building 2.302

Chair:

Ankita Haldar, Jawaharial Nehru University.

“Savoury Narratives: A Gastronomic Exploration of Gender and Love.”

Kirsten Komara, Shreiner University

“Chiles and Cheese: A Culinary Look at the Kingdom of Bhutan.”











Panel 10. Hispanoamérica en España Durango Building 2.304

Chair: Malgorzata Olezkiewicz-Peralba, UTSA

Armando Chávez-Rivera, University of Houston, Victoria

“Domando a los esclavos: comida y castigos en la literatura cubana del siglo

XIX”.

Ana Fernández, Duke University.

“De asados con cuero, humitas, charque y mazamorras: el ‘menú’ del Chaco en la

‘mesa’ de El Imparcial”.

Rebecca Ingram, University of San Diego

“’El primer mapa gastronómico de España’: The ‘Slight Revolt’ in Ramón Gómez

de la Serna’s Gastronomical Humor.”





Friday, February 24

VI Session :: 5:15 pm-6:00 pm



Dining and Art: a Video Durango Building 2.302

Chair: Santiago Daydi-Tolson, UTSA

Mohammad Rezaei, Alberta College of Art and Design

“Taste Classifies the Classifier”

“Food and Art”, a video







Poetry Reading

6:00-8:00 pm

































Saturday, February 25

VII Session :: 8:30 am-9:45 am



Panel 11. The Irish at Table and Other Eating Ways Buena Vista Building 1.312

Chair: Ninfa B. Kohler, UTSA

Tricia Cusack, University of Birmingham

“’Will the Little Puddings Be Split?’ Images of the Irish at Table in the Long

Nineteenth Century.”

Laura C. Pfeffer Waugh, Arizona State University

“’Crushing in the Winepress Grapes’: Leopold Bloom’s Artistic Revision of

History in James Joyce’s Ulysses.”

Merrianne Timko, Diversified Research Associates

“Exploring Lawrence Durrell’s Alexandria Quartet from a Culinary Perspective.”





Panel 12. Women and Food Buena Vista Building 1.318

Chair: Nancy Membrez, UTSA

Juli McLoone, UTSA

“Celebrating a Woman’s Place in America’s Bicentennial.”

Marjanne Oosting, University of Amsterdam

“Food in Esther Kreitman’s Der Sheydim-tants.”

Judy E. Perkin, University of North Florida

“Friendship and Baked Goods: Cooking and Eating as Love, Survival and

Reconciliation.”





Saturday, February 25

VII Session :: 10:00 am-11:30 am



Panel 13. Teaching and Food Buena Vista Building 1.312

Chair: Gilberta Turner, UTSA

Marta Montemayor, San Antonio College

“El sabor de la cultura”.

Ana María Fox Baker

“Comida y tradición en México”.

Raquel Oxford, University of Wisconsin-Milwaukee

“The Meaning of Food: Teaching Culture and Cultural Identities.”

Laurel Smith Stvan, The University of Texas at Arlington

“Take it with a Pinch of Salt: Polysemy in Vernacular Discussion of Salt.”







Panel 14. Tamales y más Buena Vista Building 1.318

Chair: MaryEllen García, UTSA

M. Dustin Knepp, University of Central Arkansas

“Tamales and Tradition in Latino Children’s Literature.”

Hilda Velásquez

“La publicidad y la comida, elementos convergentes en la transmisión cultural:

una mirada a la publicidad dirigida a hispanos ”.

Susanne Kimball, UTSA

“Chile Queen”

Francisco Marcos-Marín, UTSA

“San Antonio Gastro-linguistic Landscape.”





Saturday, February 25

VIII Session :: 11:45 am-12:30 pm



Panel 15. Sentimental Gastronomy Buena Vista Building 1.312

Chair: Santiago Daydi-Tolson, UTSA

Lilianet Brintrup. Humboldt State University

“The poetry of Potato.”

Eliana Rivero, The University of Arizona

“Food Representation and Santiago’s Bodega: A Gastronomic Journal of Life’s

Moments.”


Buffet Lunch

1:00 pm

Double Tree Hotel

How to peel an onion

In his autobiographical book Peeling the Onion (New York: Harcourt, 2007), Günter Grass writes: “of all products of the soil the onion is the best suited for literature. Whether it unwraps the memory skin by skin or moistens dried-up tear ducts and causes tears to flow, it is a valid metaphor. . .” (330-331). Aptly title, Peeling the Onion is a book of memories with several references to food. One of its chapters, “Guests at Table” (pp. 160-200) is of particular interest to the subject of hunger and food and its treatment as a literary motive. Hunger and the desire for food evolve into an interest in cooking and good eating not too different from the enjoyment of art and literature and the need to create a work of art.