CFP: The International Review of Social Research Special Issue on Food and Culture
Wednesday, January 27, 2016
Posted by: Shannon K. Larson
The International Review of Social Research (http://www.irsr.eu/) seeks articles for a special issue titled “Food and culture. Cultural patterns and practices related to food in everyday life,” to be published in May 2016.
Jean-Jacques Boutaud (Université de Bourgogne),
Anda Becuţ (National Institute for Research and Cultural Training),
Angelica Marinescu (University of Bucharest)
Call for Papers:
As an everyday activity, sustaining our life, eating experiences reveal complex relationship between food and society, involving material and symbolic aspects of cultures, dietary order, but also aesthetics or hedonism (Lévi-Strauss, 1966, Douglas, 1971, Fischler, 1980, Beardsworth & Keil, 1997). Bringing on stage cultural values, food becomes a central identity marker, defining personality, social class, lifestyles, gender roles and relationships, from family, to community, to ethnic groups or nationality, changing through time and place. Food is a lens to analyze society order, historical changes, power and politics, if we think of the pioneering works in this area of studies, from Pierre Bourdieu’s analysis of the social classes’ taste (1979), Jack Goody’s connection between cuisine and class in West Africa (1982), Sidney Mintz research on sugar, modern times and colonialism (1985), to Arjun Appadurai’s work on nationalism and cuisines (1988). The more recent trend towards food heritage and heritagisation reveals the dynamic role of history in understanding culture, as well as the marketization of culinary traditions. Social changes, like evolutions in intergroup relations within societies, migration phenomena such as nomadism, refugees, expatriates, tourism, alongside with the industrialization of food production or the globalization of foods, the role of mass media and new technologies, all have their impact on the food production, distribution, preparation, foodways or drinkways changing either by expressing individual or group preferences for alternative consumption manners, or at collective level.
This special issue of the International Review of Social Research addresses the scholars from these disciplines in particular, with no discrimination between different schools and approaches. The volume’s guest editors intend to open the debate for interdisciplinary exchanges of ideas and to facilitate crossroads between different disciplines such as anthropology, ethnology, sociology, history etc. The journal will also welcome work from the full range of methodological positions possible today: both quantitative and qualitative, and micro- and macro-level research. Specific methods such as interviews, surveys, questionnaires, ethnographies, documentary sources, textual analyses, participant and non-participant observation will be welcome.
The editors are interested in an extended spectrum of research themes, mostly including: food, identity and social change, food heritage and culinary practices, marketing and food markets, quality of food and health issues, the politics of food production and consumption, food security: issues of quantity and quality, food safety regulations and standards, etc.
Some possible topics of the articles can be related to food and group identity: food as manifestation of cultural origins and influences food as transmigration, diaspora and de-colonialism, food and ritual, the histories of food; repasts of the past, food at the interface with class and culture, and so on.
The editors kindly request authors to send papers (4,000 – 8,000 words in length) together with an abstract of no more than 200 words, to the following address: email@example.com by February 29th, 2016. Prior to submission, please check author guidelines at http://irsr.eu/instructions.html.