Food02
Food for thought (and dwelling) in uncertain times

Convenors:
Raul Matta (University of Göttingen )
Charles-Édouard de Suremain (IRD (Institut de Recherche pour le Développement))
Discussant:
Chantal Crenn (University Bordeaux 3)
Stream:
Food
Location:
KWZ 0.610
Start time:
28 March, 2017 at 8:30
Session slots:
3

Short abstract:

Drawing on anthropological approaches to heritage, identity, representation, and migration, among others, we analyze the notions of continuity, rupture, substitution, change and creativity, memory, and belonging contained in the relationship between food and the multiple understandings of dwelling.

Long abstract:

As a form of heritage, food and culinary practices are reflective of identities of solidarity and separateness in relevant social groups. Such identities are negotiated, reconfigured, and contested within particular social and cultural environments. As a social construction, the term "home" is polysemic. It can be a physical place infused with domestic notions of family and privacy; a broader geographical place in terms of locality, region, or nation; and, in a more emotional sense, a feeling of belonging to a group of people or a culture. In a current context of change, uncertainty, mobility, and displacement, this panel interrogates the myriad ways in which food and foodways express identification, belonging, relief, comfort (also good/healthy life) and, more particularly, the strategies and narratives that social actors and the state employ in their various relationships to food and culinary practices to tackle these issues. We encourage submissions which draw on anthropological and empirical approaches to heritage, identity, representation, and migration studies, among others, to analyze the notions of continuity, rupture, substitution, change and creativity, memory, nostalgia, and belonging contained in the relationship between food and the multiple understandings of "home" and "dwelling". Topics covering issues such as home and institutional cooking, food provisioning and distribution, consumption patterns, food heritage and memories, gender and power relations "in the kitchen", changes in taste and in the affective attachment to local and traditional foods, circulation of foodstuffs (e.g. food remittances) and food technologies, and political/authoritative allocations of food are highly welcomed.