Inhaltspezifische Aktionen

CfP: Our Food-Webbed World: Interdisciplinary Culinary Landscapes

Our Food-Webbed World: Interdisciplinary Culinary Landscapes 

Universidade Católica Portuguesa, Lisbon, 6-8 March 2025 

 

This event brings together researchers from different scientific areas to generate cross-disciplinary debate on how food shapes our everyday lives at various levels of society and culture. Food practices such as production, consumption, and intangible food culture together form what is the most intricately connective web of human experience. Beginning from the primal need of an individual body while simultaneously demanding inter-reliance and community, we are undeniably in a food-webbed world. Despite this, food-related studies have traditionally been delegated to strictly separate academic spheres, which is why this conference aims to offer an opportunity for truly interdisciplinary dialogue. 
 
Our Food-Webbed World: interdisciplinary culinary landscapes runs for three days (March 6-8, 2025) at Universidade Católica Portuguesa and other venues in Lisbon, Portugal, and includes a series of keynote lectures, panel discussions, interactive workshops, and off- site excursions with curated culinary programming.  
 
At this multi-disciplinary and international forum, we address the essential role of food for communication and transmission of traditions, and the (re)establishment of peoples and communities throughout time. We are particularly interested in the relationship between food and processes of cultural transformation and change, as well as the centrality of food to/the impact of food on technology, migration, media and communications, political and economic development, social initiatives, and cultural and artistic expressions.  
Through this conference, we hope to share and discuss food practices with the awareness that all food-related studies can and should benefit from shared perspectives on how food is both an instrument and a vehicle of culture. 
We welcome contributions for paper sessions, interactive workshops, or presentation of case studies related to food studies from researchers with different backgrounds. The aim of this conference is to offer a shared experience through a unique approach based on bringing together theory and practice.  
 
Possible topics  (although not exclusive): 
 
  • Culinary histories on recipes or menus 
  • Cookbooks and menus as narrative text / in translation 
  • Food writing and journalism/food in the news 
  • Food in film, literature and fine arts 
  • Food and social media/food and influencers 
  • Food and migration/ as vehicle for hospitality 
  • Food and human rights and/or activism 
  • Food with social impact/ the social impact of food 
  • Food politics/the politics/economics of food 
  • Food and the senses 
  • Food and memory or cognition 
  • Industrial food production practices 
  • Food and the environment 
  • Food, health and nutrition 
  • Food in/ and institutions (ex. Schools, hospitals, prisons) 
  • Food and community 
  • Food and religion/food and ritual 
  • Food and tourism 
 
 
keynote speakers 
 
Marília dos Santos Lopes (Universidade Católica Portuguesa/CECC)  
Sarah E. Worth (Furman University)  
 
Interactive Tasting Workshops 
 
Olive Oil: production, consumption, socio-ecological cultures in the Mediterranean  
Johnny Madge , olive oil and honey sommelier, gustatory educator and author   
Wine: Socio-political and cultural systems of consumption in Ancient Greece 
Sarah E. Worth , full professor of aesthetics, philosophy of food   
 
Interdisciplinary Workshop 
 
CellAgri Portugal – the Portuguese Association for Cellular Agriculture 
Joaquim Cabral , distinguished full professor of bioengineering and biosciences (Instituto Superior Técnico), and President of CellAgri Portugal  
Carlos Rodrigues , coordinator of the Bioreactor and Biomaterial Technologies for Stem Cell Manufacturing Lab (Instituto Superior Técnico)  
 
Roundtable: “Food in Migration: diasporic cooking and futures of fusion”  
 
André Magalhães , chef, food & wine writer
Gurdeep Loyal, food & travel writer & future food trends consultant
Margo Gabriel , food writer, author
 
Paper proposals 
Proposals should be sent to foodconf2025@gmail.com no later than October 31, 2024, and include:  
  • Paper title 
  • Abstract in English (max. 250 words)  
  • Name, email address, institutional affiliation 
  • Brief Bio (100 words) 
 
Deadlines
Applicants will be informed of their submission results by December 2, 2024 .  
The registration is open only to those with an accepted abstract. Deadline to register is December 31, 2024 . 
Paper sessions will run 1.5 hours. Each participant will have 20 minutes for speaking, followed by 10 minutes for Q&A.   
All participants are expected to attend the full conference, for the benefit of knowledge production and knowledge exchange. 
 
Fees* 
 
Early bird 
Normal 
Senior researchers 
200€ 
240€ 
PhD researchers 
100€ 
130€ 
CECC full researcher 
 
  20€ 
CECC PhD researcher 
 
  10€ 
 
* The fees include coffee breaks, lunch, and conference materials. Early bird fees are valid until December 15, 2024. 
 
 
Organizing Committee 
 
Annimari Juvonen 
Márcia Dias Sousa 
Rissa Miller 
Verena Lindemann Lino 
 
Scientific Committee 
 
Adriana Martins | UCP 
Ana Margarida Abrantes | UCP 
Isabel Drumond Braga | FLUL  
Ana Isabel Buescu | NOVA de Lisbon 
Luísa Santos | UCP 
Sofia Pinto | UCP 
Peter Hanenberg |UCP 
Rissa Miller | UCP 
Márcia Dias Sousa | UCP 
Maria Graça da Silveira | University dos Açores