CALL FOR PAPERS/ABSTRACTS—CONFERENCES, COLLOQUIA, WORKSHOPS

 

Title: 2nd  POSTHUMAN STUDIES CONFERENCE (PSC) | Ethics of Emerging Technologies: In Between Transhumanism and Critical Posthumanism

Word limit: 200-300 words

Deadline: February 10, 2026

Date of the event: June 12–13, 2026

Venue: Tilburg Babeș-Bolyai University, Cluj-Napoca, Romania
Convenor email: aura.schussler@ubbcluj.ro & posthumanstudies.association@gmail.com
Link: https://www.posthumanstudies.org/projects/posthuman-studies-conference-series-psc

 

Title: Philosophy of the City—Prague

Word limit: 300-500 words

Deadline: March 1, 2026

Date of the event: October 15-17, 2026

Venue: Faculty of Architecture, Czech Technical University in Prague
Link: https://www.potcrg.org/conference

​

Title: Food Justice at Braga Meetings

Word limit: 500 words

Deadline: February 15, 2026

Date of the event: June 29-30 & July 1, 2026

Venue: University of Minho, Braga, Portugal

Convenor email: michelangelobestazzi@gmail.com, andrea.borghini@unimi.it, sarymadera@hotmail.com

Link: https://16bragameetings.weebly.com/p1---food-justice.html

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Title: Olfactory knowledge: Learning through smell from the 18th century to the present day

Word limit: 3,000 characters in length, accompanied by a short bio-bibliography

Deadline: April 15, 2026

Date of the event: October 22-23, 2026

Venue: Maison française d’Oxford (United Kingdom)

Convenor email: remi.digonnet@univ-st-etienne.fr & erika.wicky@univ-grenoble-alpes.fr
Link: https://docs.google.com/document/d/1IfVMOk1eDKYnTNeFCm9bCXYNy7viPX3nOMy1zVIITwQ/edit?usp=drivesdk

 

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 

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​UPCOMING CONFERENCES, WORKSHOPS, SERIES

 

​Title: Ultra-Processed Food Policy Forum

Date of the event: March, 2026

Venue: Imperial College London, South Kensington Campus /Online

Link: https://www.eventbrite.co.uk/e/ultra-processed-food-policy-forum-tickets-1969804489253

(via Tessa Amorosi)

 

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 ​

​

Title: GLOBAL HEALTH | 24th univie: summer school – Scientific World Conceptions (USS-SWC)

Date of the event: July 6-10, 2026

Venue: Vienna

Link: https://summerschool-ivc.univie.ac.at/

​

Title: Agriculture and Food Systems: The Role of AI and Digitalization

Date of the event: September 9-12, 2026 

Venue: Cappadocia University, Türkiye  

Convenor email: eursafe2026@kapadokya.edu.tr

Link: https://eursafe2026.kapadokya.edu.tr/

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CALL FOR PAPERS/ABSTRACTS—EDITED VOLUMES OR JOURNALS

 

​Title of Book Series: Off the Fence: Morality, Politics and Society

Series Editors: Bob Brecher (R.Brecher@brighton.ac.uk); Arianne Shahvisi (A.Shahvisi@bsms.ac.uk); Peter West-Oram (P.West-Oram@bsms.ac.uk)
Description: We invite proposals for Off the Fence, a Bloomsbury book series dedicated to short, sharply argued texts in applied moral and political philosophy. With an interdisciplinary focus, the series aims to tackle real-world issues through rigorous, relevant, and accessible philosophical analysis. Possible topics might include climate crisis, work, consent, animal ethics, structural injustice, food, and fascism, but are not limited to those areas. We especially welcome proposals from writers whose identities are under-represented in philosophy publishing, including those based in the Global South and those writing within non-Western philosophical traditions

Series Website: https://www.bloomsbury.com/uk/series/off-the-fence-morality-politics-and-society/

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UPCOMING CULINARY MIND ACTIVITIES

 

​Title: Cocktails Custodians. Recipes, Identity, and Authority

Date of the event: January 30, 2026 (5.00 pm, Milan time)

Venue: Online

Link: https://www.culinarymind.org/neil-williams-culinary-mind

​

​Title: Imagining Flavors

Date of the event: February 26, 2026 (4.30 pm, Milan time)

Venue: Online

​

Title: We Are What We Eat: Alice Waters, Slow Food, and Moral Agency

Date of the event: March 12, 2026 (10.00 pm, Milan time)

Venue: Online

​

Title: Comunidad y alimentación en Latinoamérica

Date of the event: March 12, 2026 (4.00 pm, Milan time)

Venue: Online

​

Title: Vintage 2050: Towards an Eco-Criticism of Taste

Date of the event: May 14, 2026 (4.00 pm, Milan time)

Venue: Online

​​

​

JOB OPENINGS​

​

Title: Postdoctoral Researcher on Governing the Protein Transition

Kind of position: Post Doc 2026-2028

University: Wageningen University & Research

Deadline: till and including Sunday, 1 February 2026

Link or description: https://www.wur.nl/en/vacancy/postdoctoral-researcher-governing-protein-transition

(via Zoë Robaey)

​​

​

SHARING: TO READ​

​

Title: Parasitic Personhood and the Ontology of Eating 

Author: Lisa Heldke

Publisher: Routledge

​

Title: Culinary Claims: Indigenous Restaurant Politics in Canada

Author: Sasha Gora

Publisher: University of Toronto Press

(via Sasha Gora)

 

Title: “Touch and the Aesthetics of Food”

Author: Sanna Hirvonen

Journal: ESPES - The Slovak Journal of Aesthetics, 14 (1). Thematic Symposium on Art, Aesthetics, and the Sense of Touch, ed. by C. Korsmeyer, 141-155

Link: https://espes.ff.unipo.sk/index.php/espes/article/view/12

(via Sanna Hirvonen)

 

Title: Will Work for Food. Labor across the Food Chain

Author: Laura-Anne Minkoff-Zern & Teresa M. Mares

Publisher: University of California Press

​

Title: The Joy of Eating. A Guide to Food in Modern Pop Culture

Author: Jane K. Glenn

Publisher: Bloomsbury

​

Title: Encyclopedia of Spices and the Spice Trade

Author: Victoria R. Williams

Publisher: Bloomsbury

​

SHARING: TO WATCH

Title of the movie: The President’s Cake (2025)

Director: Hasan Hadi

Platform: theaters; upcoming on platforms and home video

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​​

VARIA​ ​​

CALL FOR CONTRIBUTORS: Aesth-L, The International Interdisciplinary Aesthetics Mailing List                                                      

We recently launched a new interdisciplinary and international mailing list where scholars and artists working on aesthetics and the arts from all disciplines and approaches can share their aesthetics/art news and initiatives with each other. The mailing list is called ‘Aesth-L’ and is generously supported by the International Association for Aesthetics and the European Society for Aesthetics. It already has about 700 subscribers from different countries and academic disciplines.

We invite you, and any other students and scholars you think might be interested, to join it for free here:

​https://liste.unige.it/wws/info/aesth-l

Once you join, you will be able to send and receive messages to the list. The list is moderated. Please consult the homepage of the list for posting rules before sending messages to the list.

The Aesth-L Team.”

(via Filippo Contesi) 

​

 

FEATURED RECIPE

​

Every issue of Crumble is accompanied by a recipe suggested by a member of our network. In this issue, we feature a recipe by the Fundació Alícia’s Food Memories workshop and Dr Joan Ribas Serra. The recipe is the “result” from the Food Memories workshop, one that a group of participants “arrived” at.

​​​​

Mushroom Croquettes (Gluten-Free and Fructose-Free)

​

INGREDIENTS (serves 4)

• 350 ml milk

• 200 g Portobello mushrooms

• 50 g chickpea flour

• 40 g butter

• 1 leek (white part only)

• Cornflakes, crushed

• Rosemary, chopped

• Ground nutmeg

• 2 eggs (beaten)

• Extra chickpea flour (for coating)

• Oil

• Salt

​

PREPARATION:​

1. Wash and finely chop the leek, and cut the mushrooms into small pieces.

2. Sauté the leek and mushrooms in a pan with the butter until lightly golden. Season with rosemary and salt.

3. Add the chickpea flour to the pan and mix well. Cook over low heat for 5 minutes.

4. Add the milk to the mix and cook, stirring constantly, until a béchamel-stylesauce and consistency forms. Season with salt and nutmeg.

5. Transfer the mixture to a container and refrigerate until it firms up.

6. Meanwhile, crush the cornflakes for the coating and put aside on a plate.

7. Using hands, shape the croquettes as desired and coat them in the extra chickpea flour, then the beaten egg, and finally the cornflakes. Wetting hands with water before shaping the croquettes helps with the stickiness of the mix.

8. Fry and serve.

​

The Food Memories can be explained as a core participatory methodology within RELISH (Reframing European Gastronomy Legacy through Innovation, Sustainability & Heritage, HE Project No. 101177427). Food Memories uses creative life-writing, narrative inquiry, and—when applicable—cooking-as-inquiry to explore how personal food memories illuminate broader patterns of cultural identity, belonging, and continuity that link to an action-based conceptualization of food as Intangible Cultural Heritage (ICH). The workshop design positions participants, here “emerging adults,” as co-creators of knowledge: their stories, sensory recollections, and food practices reveal emotional and cultural dimensions that enhance conventional research approaches.

​

This workshop examines food memories as powerful anchors of identity and belonging, using creative writing, recollection, and cooking as pathways to engage with Intangible Cultural Heritage (ICH). The workshop methodology is grounded in participatory, reflective, and experiential learning, combining creative writing, visual mapping, dialogue, and hands-on cooking. Participants are guided through structured exercises that activate food memories using sensory prompts, journaling, and narrative reconstruction, allowing them to trace culinary knowledge transmitted through family, community, and migration. Visual tools such as memory maps support the organization of recollections across time and place, while facilitated discussions encourage relational learning through comparison, listening, and shared reflection on similarities and differences in food traditions.