Fall 2022 lectures will be presented both in-person and via webinar format. Registration is free and open to the public – please follow the link for each program to register. SEPTEMBER Food Instagram: Identity, Influence, and Negotiation with Emily Contois, KC Hysmith, and Zenia Kish Zoom Webinar: participants will be sent link one day […]
Category: Food Culture & History
Posts about food culture and food history – includes student projects, research, and publications – events, courses, etc.
In Indigenous America, food is not extracted, it is gifted. The practice of hunting, fishing, planting, harvesting, preparing, preserving, and consuming are all done in relation to the land and all that live on it and within it. These relationships are central to cultural identity and the breakdown of traditional structures, institutions, and families through […]
Spring 2022 lectures will be presented in webinar format. Registration is free and open to the public – please follow the link for each program to register. The Fruits of Empire Art, Food, and the Politics of Race in the Age of American Expansion Friday, February 11 at 12 pm EST Shana Klein Reisig, Assistant […]
Fall 2020 lectures will be presented in webinar format. Registration is free and open to the public: please follow the link for each program to register. Cheffes de Cuisine: Women and Work in the Professional French Kitchen Rachel Black, Associate Professor, Anthropology Department Connecticut College Though women enter France’s culinary professions at higher rates than […]
Just Food: because it is never Just Food, the 2021 Joint Annual Conference of the Association for the Study of Food and Society (ASFS); the Agriculture, Food & Human Values Society (AFHVS); the Canadian Association for Food Studies (CAFS); and the The Society for the Anthropology of Food and Nutrition (SAFN) will run from June […]