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Research center and academic network promoting philosophical thinking on food. Based at University of Milan and established in 2017.
CRUMBLE:
A PHILOSOPHY OF FOOD NEWSLETTER
#4 (2025)
CALL FOR PAPERS/ABSTRACTS—CONFERENCES, COLLOQUIA, WORKSHOPS
Title: CHÆF: Cultural Heritage and the AEsthetics of Food
Words limit: 400 words
Deadline: June 6, 2025
Date of the event: August 21-22, 2025
Venue: Tilburg University, Netherlands
Convenor email: a.clavelvazquez@tilburguniversity.edu
Link: https://nelevandemosselaer.wordpress.com/chaef-cultural-heritage-and-the-aesthetics-of-food/
​(via Culinary Mind)
Title: Fifteenth International Conference on Food Studies
Deadline: Regular Proposal Deadline July 8th, 2025; Late Proposal Deadline 8th September 2025
Date of the event: October 8th-10th, 2025
Venue: University of Pretoria, Pretoria, South Africa + Online
Link: https://food-studies.com/2025-conference/call-for-papers
​(via Culinary Mind)
Title: ASFS/AFHVS 2026 Conference
Date of the event: June 7th-10th(or 11), 2026
Venue: University of Vermont Burlington, Vermont
Link: https://afhvs.wildapricot.org/2026-Conference
​(via Culinary Mind)
Title: Agriculture and Food Systems: The Role of AI and Digitalization
Words limit: 2,500 keystrokes (including title)
Deadline: December 1st, 2025
Date of the event: September 9-12 , 2026
Venue: Cappadocia University, Türkiye
Convenor email: eursafe2026@kapadokya.edu.tr
Link: https://eursafe2026.kapadokya.edu.tr/
​(via Culinary Mind)
Title: Sixteenth International Conference on Food Studies
Deadline: September 10, 2026
Date of the event: October 10th-12th, 2026
Venue: University of Osaka, Japan + Online
Link: https://food-studies.com/2026-conference
​(via Culinary Mind)
Title: CFP NEMLA 2026--THE ITALIAN SOUTH AND SOUTHERN (RE)GENERATION
Deadline: September 30th, 2025
Date of the event: March 5-8, 2026
Venue: Pittsburgh, PA Hotel: Wyndham Grand Downtown, on the Point
Convenor email: vmorello@uark.edu & ireneh@ucr.edu
Link: https://call-for-papers.sas.upenn.edu/cfp/2025/05/28/cfp-nemla-2026-the-italian-south-and-southern-regeneration
​(via Culinary Mind)
​UPCOMING CONFERENCES, WORKSHOPS, SERIES
​Title: MLA 2026 Special Session: “Food Representation in the Hispanic World”
Date of the event: TBA 2026
Convenor email: joedward.graillet@gmail.com
Venue: Toronto, Canada
(via Culinary Mind)
Title: 3rd International Gastronomy Symposium of Alto Minho
Date of the event: July 3rd–4th, 2025
Venue: Ponte de Lima, Portugal
Convenor email: nunobrito@esa.ipvc.pt & marta.boas@ipvc.pt
(via Culinary Mind)
Title: Oxford food symposium. Food and the elements
Date of the event: July 11th–13th, 2025 at St Catherine’s College, Oxford/UK and July 18th – 31st, 2025 Online
Venue: St Catherine’s College, Oxford/UK and Online
Link: https://www.oxfordsymposium.org.uk/next-symposium
(via Culinary Mind)
Title: HIAS Summer School 2025: “Eating together. Food, Ecology, and Conviviality”
Date of the event: July 7th–12th, 2025
Convenor email: fredericvdbrio@gmail.com & Frank.Adloff@uni-hamburg.de
Venue: HIAS, Hamburg
Link: https://hias-hamburg.de/en/events/summer-school-2025/
​(via Culinary Mind)
Title: MANCEPT Workshop — The Philosophy and Political Economy of Food
Date of the event: September 3rd-5th, 2025
Convenor email: benjamin.ferguson@warwick.ac.uk
Venue: The University of Manchester, Manchester
​(via Culinary Mind)
Title: IFOW 2025 Integrated Food Ontology Workshop
Date of the event: September 8th or 9th, 2025 – to be finalized!
Convenor email: damion_dooley@sfu.ca
Venue: University of Catania, Italy
Link: https://foodon.org/ifow-2025-workshop/
​(via Culinary Mind)
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CALL FOR PAPERS/ABSTRACTS—EDITED VOLUMES OR JOURNALS
​Title of the Special Issue: Sweetness (1/2027)
Journal name: Rivista di Estetica
Words limit: 40,000 characters, including notes, bibliography, and blank spaces
Deadline: January 15, 2026
Editors: Nicola Perullo and Maddalena Borsato
Editor email: n.perullo@unisg.it
Link or description: info at https://labont.it/labont/rivista-di-estetica/; submission at http://labont.it/estetica/index.php/rivistadiestetica/login. Please note: when asked “What kind of file is this”, select the relevant CFP
(via Culinary Mind)
​​Title of the Special Issue: Once Upon a Time There Was a Minor Sense - New Perspectives on Gustatory Aesthetics (June 2026)
Journal name: The Slovak Journal of Aesthetics
Words limit: 7,500 (including bibliography)
Deadline: January 31, 2026
Editors: Nicola Perullo
Editor email: espes@ff.unipo.sk
Link or description: https://drive.google.com/file/d/1hOW7xiewXetQbL-sBS--8o6Ol9qTNEd5/view?usp=drive_link
(via Nicola Perullo)
JOB OPENINGS
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Title: Post doc position at Wageningen University & Research within the Philosophy Group
Kind of position: Post Doc 2026-2027
University: Wageningen University & Research
Deadline: 11 November 2025 (they encourage consultation in advance, indeed they request an application draft by 30 August.)
Manager's email: rachel.ankeny@wur.nl
Link or description: The Graduate Schools at WUR have announced a highly competitive scheme for two-year postdoctoral awards. The WUR Philosophy group welcomes inquiries about applications to this scheme. We are a rapidly growing group with research strengths in agricultural and food ethics, human-animal relations, philosophy of science and technology, and philosophy of biology, among other topics, and many academics engaging in philosophy of science in practice aligned approaches.
(via Culinary Mind)
SHARING: TO LISTEN
Title of the podcast: Undisciplinary
Speakers: Megan Dean, Jane Williams, Chris Mayes
Host: Courtney Hampton, Jane Williams, Chris Mayes
Episode: Philosophy of Food: Discussing food restrictions, identity, and care with Dr Megan Dean Pt1
(via Culinary Mind)
Title of the podcast: Undisciplinary
Speakers: Megan Dean, Jane Williams, Chris Mayes
Host: Courtney Hampton, Jane Williams, Chris Mayes
Episode: Philosophy of Food: Discussing food restrictions, identity, and care with Dr Megan Dean Pt2
​(via Culinary Mind)
Title of the podcast: Good Food
Host: Evan Kleiman
Link: https://www.npr.org/podcasts/381444884/k-c-r-w-s-good-food
​(via Culinary Mind)
SHARING: TO READ
Title: Restaurant (in the Object Lessons series)
Author: Brian Duff
Publisher: Bloomsbury
(via Culinary Mind)
​
Title: Parasitic Personhood and the Ontology of Eating
Author: Lisa Heldke
Publisher: Routledge
(via Culinary Mind)
Title: Maggi Galaxy. An Art and Anthropology
Author: Antoni MIralda & Stefan Palmié (ed.)
Publisher: Lit Verlag
(via Yaiza Bocos)
Title: Food Chemistry in Small Bites
Author: Patricia B. O’Hara
Publisher: University of California Press
(via Culinary Mind)
Title: Eating and Being: A History of Ideas about Our Food and Ourselves
Author: Steven Shapin
Publisher: The University of Chicago Press
(via Culinary Mind)
​
SHARING: TO WATCH
Title of the movie: Nonnas
Director: Stephen Chbosky
Platform: Netflix
​(via Culinary Mind)
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​
VARIA​ ​
​Routledge has just launched a new series: Routledge Studies in the Philosophy of Food. The series will publish original work across the expanding field of food philosophy—from ethics and aesthetics to metaphysics, epistemology, political philosophy, and more. It also welcomes interdisciplinary and cross-disciplinary contributions that address topics such as food waste, climate change, digital food cultures, and global food systems through a philosophical lens. You can find all the information here.
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FEATURED RECIPE
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Every issue of Crumble is accompanied by a recipe suggested by a member of our network. In this issue we feature a recipe by sahar tavakoli.
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A recipe for Milk Skin (or, How to Say I Love You From a Distance)
For much of my childhood, my mother worked full time as a branch manager at a state bank. Her branch changed over the years, but the bank itself remained the same. Sydney—where we lived—is by no means a compact city. By Australian Statistical Geography Standard definition, Greater Sydney encompasses a region of 12,369km2, roughly equivalent to the total area of Montenegro or Vanuatu. All distances are exacerbated when you’re beholden–as my mother was–to public transport: a Newton-Raphson style of movement that seems to circle, rather than arrive at, its point of conclusion.
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As far as commensality is concerned, this meant that I rarely saw my mother at breakfast time, though this doesn’t mean she wasn’t there. The recipe below is one of both affection and anguish—a love letter and an apologia.
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Ingredients:
1 cup Dairy Farmers Lite White
Strawberry Nesquick <qb
Serves 1
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Method:
1. Heat the semi-skimmed milk in a small pot until it reaches a boil.
2. Add a pinch of strawberry-flavoured Nesquik. An eighth of a teaspoon perhaps. Enough to turn the milk from white to slightly grey.
3. Pour into a glass, place on a silver-coloured tea tray, and allow to cool fully.
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I drank this from before I had autobiographical memory until about the age of five, when I started Kindergarten. Years later, I learned that my mother boiled the milk to give the illusion that she had just been there. Like Santa Claus’s half-eaten cookies or the handprints left by Walter Benjamin’s potter, the residual warmth was a trace of both action and actor. The milk never kept its warmth. What it had, instead, was magic revealed as skin: liquid turned solid, absence briefly made present, love passed off as the most important meal of the day.
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