Announcing the Joint 2010 Annual Joint Meetings of the

AGRICULTURE, FOOD, AND HUMAN VALUES SOCIETY (AFHVS)
and the
ASSOCIATION FOR THE STUDY OF FOOD AND SOCIETY (ASFS)
with
THE SOCIETY FOR THE ANTHROPLOGY OF FOOD AND NUTRITION

June 2 TO June 6, 2010

Indiana University
Bloomington, Indiana


Food in Bloom: Cross Pollination and Cultivation of Food Systems, Cultures, and Methods


REGISTRATION INFORMATION HERE
http://www.foodconference10.indiana.edu/registration.shtml

Organizer and Local Arrangements:
Richard Wilk, Indiana Universtiy wilkr@indiana.edu

Program Committee Chairs:  
Beth Forrest,  Culinary Institute of America  b_forres@culinary.edu    
Alice Julier, Chatham University  apjulier@gmail.com

Society for the Anthropology of Food and Nutrition: 

• Janet Chrzon, University of Pennsylvania  jchrzan@sas.upenn.edu  
  
  From when seeds are first planted in the ground, the harvest is not a given.   The variety of factors that shape agricultural products span the range from the natural to the social.  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 the harvest, the distribution, preparation, and consumption of foodstuffs are all altered by individuals acting according to cultural and social expectations. Thus, it can be said that food is cross pollinated by ideas and conceptions that influence it all the way through the agriculture and food system. This cross pollination also characterizes agriculture and food studies as intellectual domains.   Food is inherently cross-disciplinary, requiring scholarly flexibility.  Our research and writing becomes more robust with cross pollination  of  theories and methods.  Furthermore, the study 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 develop 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 activist and practical knowledge seriously.
  
  This conference seeks to celebrate the interconnectedness of food studies and 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. The conference organizers 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

 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, culture, an impressive art museum, an array of musical events (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 university campus, keeping with our tradition of reasonable registration fees.

Tours, Tastings and Other Local Events

Also in the tradition of our annual conference, several tours will be 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: asfs2010@gmail.com. For questions or concerns, please contact Beth Forrest: b_forres@culinary.edu

 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 also 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 Chair: Ricki Saltzman, Riki.Saltzman@iowa.gov

AFHVS Student Paper Contact: Richard Haynes  rphaynes@ufl.edu