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CRUMBLE:
A PHILOSOPHY OF FOOD NEWSLETTER

#2 2024

CALL FOR PAPERS/ABSTRACTS—CONFERENCES, COLLOQUIA, WORKSHOPS

 

Title: Food x Language International Conference
Words limit: 300 words

Deadline: June 30, 2024

Date of the event: October 17-18, 2024

Venue: University of Venice (Italy)
Convenor emailfood.language@unive.it
Link: https://www.unive.it/web/en/6648/home

(via Culinary Mind)

Title: Food System Temporalities
Words limit: 300 words

Deadline: August 31, 2024

Date of the event: January 9-10, 2025

Venue: University of Cambridge (UK)
Convenor emailef434@cam.ac.uk
Linkhttps://www.jiscmail.ac.uk/cgi-bin/wa-jisc.exe?A2=ANTHROPOLOGY-MATTERS;77b0cf9c.2406

(via Culinary Mind)

​UPCOMING CONFERENCES, WORKSHOPS, SERIES

Title: Food, Family, and Justice
Date of the event: June 21-23 2024
Convenor emailtbailey@johncabot.edu

Venue: John Cabot University (Italy)
Linkhttps://news.johncabot.edu/2023/11/call-for-abstracts-food-family-and-justice-conference/

(via Culinary Mind)

Title: International Society for Environmental Ethics 21st Annual Summer Meeting
Date of the event: June 24-26, 2024
Convenor emailkathrin.vonallmen@unifr.ch

Venue: University of Fribourg (Switzerland)
Link: https://www.unifr.ch/env/en/info/isee-21st-annual-summer-meeting.html

(via Culinary Mind)

Title: IFOW 2024 Integrated Food Ontology Workshop
Date of the event: July 15, 2024
Convenor emaildamion_dooley@sfu.ca

Venue: University of Twente (Netherlands)
Linkhttps://foodon.org/ifow-2024-workshop/

(via Culinary Mind)

Title: Feeding Cities 2024
Date of the event: July 16-19, 2024
Convenor emailconference(at)easst4s2024.net

Venue: Vrije University (Netherlands)
Linkhttps://fusilli-project.eu/general/call-for-abstract-challenges-and-pathways-in-city-region-food-system-transformation-feeding-cities-2024/?cn-reloaded=1

(via Culinary Mind)

Title: Panel "Judging Culinary Objects" at XXV World Congress Philosophy 

Date of the event: August 5, 2024 

Convenor email: nicolaj.vandermeulen@fhnw.ch

Venue: University of Rome (Italy)

Linkhttps://wcprome2024.com/round-tables/

(via Andrea Borghini)

Title: European congress on agricultural and food ethics "Sustainable innovations for ethical food production and consumption"
Date of the event: September 11-14, 2024
Convenor emailinfo@eursafe2024.org

Venue: Utrecht University and Wageningen University and Research (Netherlands)
Linkhttps://eursafe2024.org/

(via Culinary Mind)

Title: Normative Food Presentation

Date:  September 26,  2024

Convenor email: bacchini@uniss.it

Venue: University of Sassari (Italy)

Linkhttps://nandconference.wordpress.com/normative-food-presentation/

(via Fabio Bacchini)

Title: V Symposium of the Design History Foundation (FHD) Food, Memory and Society: The Design of the Gastronomy Work

Date: November 28-29, 2024

Convenor email: amadeuventayol@gmail.com

Venue: Eina University School of Design and Art of Barcelona

Link: https://historiadeldisseny.org/es/cfp-v-simposio-fhd/

(via Amadeu Ventayol)

UPCOMING CULINARY MIND EVENTS

Title: Panel "Topics in philosophy of food: consumption" at XXV World Congress Philosophy 

Date of the event: August 5, 2024 

Convenor email: andrea,borghini@unimi.it

Venue: University of Rome (Italy)

Linkhttps://wcprome2024.com/round-tables/

(via Andrea Borghini)

Title: Panel "Topics in philosophy of food: the future of meat" at XXV World Congress Philosophy 

Date of the event: August 5, 2024 

Convenor email: ga.ubbiali@gmail.com

Venue: University of Rome (Italy)

Linkhttps://wcprome2024.com/round-tables/

(via Andrea Borghini)

Title: Food and Affective States: Philosophy and Beyond
Date of the event: September 18-19, 2024
Convenor email: patrik.Engisch@unige.ch

Venue: University of Geneve (Switzerland)
Linkhttps://www.unige.ch/cisa/events/food-symposium/

(via Patrik Engisch)

Title: Panel "Culinary Creativity and Culinary Value" at The International Society for Gastronomic Sciences first Congress, “Shaping Gastronomy, Regenerating Food Systems, and Societies”

Date of the event: September 26-28, 2024 

Convenor email: patrik.engisch@gmail.com

Venue: University of Pollenzo (Italy)

Link: https://www.internationalgastronomicsociety.org/calls/culinary-narratives-arts-and-design

(via Patrik Engisch)

Title: Panel "Culinary Mind: What’s in the Pot" at The International Society for Gastronomic Sciences first Congress, “Shaping Gastronomy, Regenerating Food Systems, and Societies”

Date of the event: September 26-28, 2024 

Convenor email: nicola.piras88@gmail.com

Venue: University of Pollenzo (Italy)

Link: https://www.internationalgastronomicsociety.org/calls/culinary-narratives-arts-and-design

(via Nicola Piras)

Title: Panel "Philosophical Perspectives on Food Politics" at Braga Meeting on Ethics and Political Philosophy
Date of the event: June 27, 2024
Convenor emailnicola.piras@elach.uminho.pt

Venue: University of Minho (Portugal)
Linkhttps://14bragameetings.weebly.com/panel-5---philosophical-perspectives-on-food-politics.html

(via Nicola Piras)

CALL FOR PAPERS/ABSTRACTS—EDITED VOLUMES OR JOURNALS

Title of the Special Issue:  The Social Sustainability of Food Systems: Addressing the Inequality-Unsustainability Nexus

Journal name: Review of Agricultural, Food and Environmental Studies

Words limit: 10000 words

Deadline: End of June, 2024

Editors: Isabelle Darmon, Wesley Dean, Severine Gojard, Monica Truninger, Marisa Wilson

Link or description: https://ist.blogs.inrae.fr/sae2cfp/wp-content/uploads/sites/13/2024/01/RAFE_Cfp_Social-sustainability_2024.pdf

(via Culinary Mind)

Title of the Special Issue:  Food, Plants, Remedies and Healing Practices: Women's Ideas in the History of Medicine

Words limit: 7000 to 9000 words

Deadline: June 30, 2024

Editors: jil.muller@uni-paderborn.de

Link or description: https://historyofwomenphilosophers.org/journals/journal/call-for-papers-food-plants-remedies-and-healing-practices-womens-ideas-in-the-history-of-medicine/

(via Culinary Mind)

Title of the Special Issue: Food as a Commons? Philosophical and Political Foundation 1/2025

Journal name: Ethics, Politics, and Society

Words limit: 8000 words

Deadline: October 15, 2024

Editor email: nicola.piras88@gmail.com

Link or description:https://revistas.uminho.pt/index.php/eps/announcement/view/71

(via Nicola Piras)

Title of the Special Issue: Symposium on aesthetics and the sense of touch

Journal name: Slovak Journal of Aesthetics (ESPES)

Words limit: 7500 words

Deadline: January 31, 2025

Editor email: ckors@buffalo.edu

Link or description: https://espes.ff.unipo.sk/index.php/ESPES/announcement

(via Carolyn Korsmeyer)

Title of the Book Series: Food and Identity Book Series

Publisher: Academic Studies Press 

Editor email: kalbala@pacific.edu

Link or description: https://www.academicstudiespress.com/food-and-identity/

(via Culinary Mind)

RECENTLY AWARDED GRANTS

 

Title: RELISH (Reframing European gastronomy Legacy through Innovation, Sustainability and Heritage)

Kind of grant:  ERC - Horizon Europe Pillar II, Cluster 4 on Cultural Heritage 2024.

PI email: rosi.song@durham.ac.uk

Award amount:  €3.8 million

Link or description: The project offers a pathway to put into practice culinary recipes and food culture as cultural and digital tools to strengthen EU's common cultural heritage. Through an innovative and systematic approach to the understanding and use of traditional EU recipes via digital and AI-powered technology, it embarks on the production of a visual and verbal food storytelling web platform that aims to mediate social cohesion, reinforce EU cultural heritage transmission at home and abroad through education and public engagement, while addressing sustainable practices in the EU hospitality sector.  

(via Culinary Mind)

Title: Meatigation – Mitigating climate change through meat

Kind of grant: Norwegian Research Council KLIMAFORSK programme (2020-2024)

PI email: sophia.efstathiou@ntnu.no

Link or description: https://meatigation.no/

(via Culinary Mind)

ONLINE COURSES

 

Title of the course: Food Ethics

Instructor: Andrew Chignell

Linkhttps://www.coursera.org/learn/foodethics

Description: a Massive Open Online Course produced at Princeton and Cornell universities -- is now available and open to anyone for free on Coursera.  Professor Andrew Chignell (a member of the Culinary Mind advisory board) and a wide variety of collaborators serve up a six-dish meal of a course (together with some starters and a doggie bag).  The dishes comprise a series of interviews with various food theorists and practitioners, on-location shoots at farms and restaurants, and mini-lectures about the empirical and ethical dimensions of shopping, cooking, and eating.  The course can be sampled at any time, or you can "take" the whole thing and earn a free Coursera certificate.

​(via Culinary Mind)

PODCAST

Title of the podcast: Making a Meal of it

Speakers: Lisa Heldke, Taylor Cocalis Suarez, Sandeep Bhagwati

Host David Szanto

Episode: 101, Food Relationships

Link: https://www.iceboxstudio.com/IS/podcast/mmi-101-food-relationships/

​(via Lisa Heldke)

VARIA

The University Center for Human Values at Princeton University together with the Princeton Food Project (https://foodproject.princeton.edu/) is happy to announce that Professor Andrea Borghini (Milan) will be a visiting scholar at the Center in Fall 2024.

​(via Andrew Chignell)

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 Rosi Song, Professor and Deputy Head of School (Research) in the School of Modern Languages and Cultures at Durham University (UK). This is a recipe shared recently by Dr Guillem Colom-Montero from the University of Glasgow , who brought Rosi as a gift a sobrassada from Mallorca (Spain) and has since become a favorite quick and tasty meal for her to make at home.

Sobrassada Rice


Ingredients
½ onion, chopped
½ leek – chopped (white parts with a bit of the light green parts)
½ red bell pepper – chopped
150gr or so of sobrassada* (in small chunks)
1 cup bomba rice (rice to make paella)
3-4 cups chicken or vegetable stock (hot – the stock should be seasoned with salt)
½ cup white wine
Olive oil
Salt and pepper
 
Preparation
In a paella style pan, put olive oil and start frying the onions, add the leek and the bell pepper, add the rice, the wine, and when evaporated, distribute the chunks of sobrassada on the rice and start ladling the already hot stock to the rice, mixing it slowly. Start with one ladle, and then once the base is mixed, add enough stock to generously cover the rice. Some ground pepper if desired. Bring to boil and then to soft boil or simmer, cover and cook for about 10 minutes, uncover and cook in low heat until liquid is absorbed. The rice should not be overcooked, and you can control how al dente you like your rice. Rest for about 5 minutes before serving. You can season with more salt and pepper if desired. Bon profit!!

This issue of the newsletter was realized with the contribution of: Nicola Piras (main editor); Andrea Borghini (co-editor); Megan Dean (advisory editor); Patrik Engisch (advisory editor); Beatrice Serini (advisory editor).

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