featuring the Montreal launch of
CONVERSATIONS IN FOOD STUDIES
Thursday, October 27, 2016 5:30 to 8:30 p.m.
Henry Hall Building, H-1271
with chapters by:
Alan Nash (Concordia University)
Anaïs Detolle (Concordia University)
Robert Jennings (Institut national de la recherche scientifique)
David Szanto (University of Gastronomic Sciences)
Food resists disciplinarity: it is integral to the construction of identity and af liation, it generates cross-sector consequences throughout its interactive ecologies, and it is a source of comfort and contamination, profit and memory, pride and disparity. The aim of Critical Food Studies is to differentiate between iterating the status quo and innovating mindfully, a notion inspired by critical designers Anthony Dunne and Fiona Raby. This event offers an introduction to the 2016–17 program of the CISSC-afliated Food Studies Research Group, and a chance to learn about recent activity in Critical Food scholarship.
In addition to a short presentation on Critical Food Studies by Concordia faculty members, a number of current and past Concordia students will present their research, to be followed by the launch of the recently published Conversations in Food Studies (University of Manitoba Press). A collaboratively edited collection, the book demonstrates the value of interdisciplinary research through the cross-pollination of epistemological and methodological perspectives. Widely diverse essays range from food systems visualizations to the bring-your-own-wine movement to reflexive and performance-based methods, interspersed with synthesis discussions by leading Canadian food scholars.
ADMISSION IS FREE. SNACKS WILL BE SERVED. ALL ARE WELCOME.
Download the event poster