SIEF2015 12th Congress: Zagreb, Croatia.
21-25 June 2015
Food001 Culinary heritage as an island of well-being (Panel of SIEF working groups 'Historical approaches in cultural analysis' and 'Food research')
The future belongs to vegetarian food! Redefining Estonian culinary heritage in early 20th century advice literature
Between culinary and medical applications: herbal books as a source of well-being?
Recipes for a better life
Eating tixinda and drinking tepache
Visualizing food as cultural heritage
'Bad' butter and 'marvellous' margarine? Changing foodways in everyday eating practices in Western, Central and South-Eastern Europe
"A place apart": the reawakening of Irish food culture in West Cork, Ireland
Ciulim, cholent and the uses of idealized Polish-Jewish past in local politics of history
Food, heritage politics and Indian women: a case study of culinary tourism in Oaxaca (Mexico)
Fasting choices and purity: negotiating tradition and change in a modern Cretan town
Narration on the state: the case study of hand made tea in Georgia
Tasty memories from Karelia: the revival of traditional food in Finland in the 1970s
Polish kitchens: memories and the present. Constructing culinary knowledge under the conditions of social change
Nostalgic food and memory of taste in migration flows
Transnational routes and hyper-local practices: homemade food of Moroccan migrant women in Italy
The food culture of Estonians in Siberia
Food patriotism: Polish means natural, natural means good? The case of GMOs in post-socialist Poland
Anti-crisis utopias from below? Food distribution solidarity economy in Greece
Local food justice: small-scale farming as paradox and possibility in a post-industrial society
Households' self-sufficiency as an imaginary utopia and everyday strategy: a Polish case-study
Contemporary Slovenian festive table: a flight in a Utopian world
Organic farmers markets in Croatia or how we stopped to belive that "kumice" are offering us homemade and healthy fruit and vegetables?
Eat, drink and be merry: reinventing cooking traditions in Istria
Tradition vs. bureaucracy: on producing homemade rakija in EU (Case of Croatia)
Food004 Community supported agriculture and its "relatives": new treaties between food producers and food consumers, or just utopia?
Community-supported agriculture in Europe: an overview
Community-supported agriculture and urban gardening as potentials for creating social change: utopia for whom?
The role of local food products for strategic landscape planning and management
Between proximity and negotiation: modalities, issues and transformation potential of the food producers - consumers relationship in Swiss local contract farming initiatives
The Regionalwert AG: creating sustainable regional structures through citizen participation
Trans-national Adriatic identities and the scientific culture of olive oil
Mandatory adaptation: after effects of Greek-Turkish population exchange from environmental view
"In pursuit of the undying tree": power, capital, and regional inequality in southeast Europe
Traditional olive cultivation as sustainable agricultural practice, boutique economy, and ethnic rapprochement
Olives in the family, olives on the land
Indigestion in paradise: imported food dys-u-topias in the Solomon islands
Is it feeding those in need or is it just another Fame stage?
Keeping the Huerta alive: social landscape creation through the alternative economic space established by agro-entrepreneurial initiatives
Utopias and their practice among Istanbul's food activists