CRUMBLE:
A PHILOSOPHY OF FOOD NEWSLETTER

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

Event Date: September 26-28, 2024

Email: patrik.engisch@gmail.com

Venue: University of Pollenzo (Italy)

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

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”

Event Date: September 26-28, 2024

Email: nicola.piras88@gmail.com

Venue: University of Pollenzo (Italy)

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

Title: Panel "Philosophical Perspectives on Food Politics" at Braga Meeting on Ethics and Political Philosophy

Event Date: June 27, 2024

Email: nicola.piras@elach.uminho.pt

Venue: University of Minho (Portugal)

Link: https://14bragameetings.weebly.com/panel-5---philosophical-perspectives-on-food-politics.html

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

Word limit: 10000 words

Deadline: End of June, 2024

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

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

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

Email: jil.muller@uni-paderborn.de

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

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

Journal name: Ethics, Politics, and Society

Word limit: 8000 words

Deadline: October 15, 2024

Email: nicola.piras88@gmail.com

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

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

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

Email: kalbala@pacific.edu

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

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/

ONLINE COURSES

Title: Food Ethics

Instructor: Andrew Chignell

Link: https://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.

PODCAST

Title: 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

Ingredients½ onion, chopped½ leek – chopped (white parts with a bit of the light green parts)½ red bell pepper – chopped150gr 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 wineOlive oilSalt and pepper PreparationIn 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!!

CRUMBLE: A PHILOSOPHY OF FOOD NEWSLETTER

# 2 (2024)

CRUMBLE:
A PHILOSOPHY OF FOOD NEWSLETTER