Call for Proposals: Food history workshop

YZ
Ya Zuo
Sat, Oct 1, 2022 10:57 PM

Dear colleagues and friends of SSYCDS,
If you write about food and foodways, please consider submitting a proposal
to this conference!

Happy October,
Ya Zuo
Secretary, Society for Song, Yuan, and Conquest Dynasties Studies

Greetings Erika Rappaport,
A new item has been posted in H-Empire.
CFP: From Table to Text: Borders and Boundaries in Food History (virtual,
March 2023)
https://networks.h-net.org/user/login?destination=node/11086696
by Elizabeth Schmidt

CFP:  From Table to Text: Borders and Boundaries in Food History

March 3rd and 4th, 2023

A Virtual Conference Hosted by the History Department,

University of California

Organizers: Erika Rappaport and Elizabeth Schmidt

We invite you to submit a proposal for a virtual, interdisciplinary
workshop on the borders, boundaries, divisions, and unifying factors within
the field of Food History to take place March 3rd – 4th, 2022.

In May 2021, scholars from around the world came together virtually to
present papers on the theme of “Imperial Foodways: Culinary Economies and
Provisioning Politics.” Attendees interrogated the boundaries between
historiographical divides and between empires and nations. We also
successfully crossed other divides, such as food/drink; formal/informal
empire; production/consumption; and indigenous/transnational.  We are now
interested more directly in considering the many borders and boundaries
placed around and within the field of Food History itself. What is “Food
History”? What is a “History of Foodways”? What other fields lend
themselves to the study of food and drink items, to production and
consumption, to distribution and marketing? What borders and boundaries
does the study of food and/or drink help you cross?

The virtual workshop, “From Table to Text: Borders and Boundaries in Food
History,” will explore the boundaries, borders, and divides within the
field of food history. In particular we envision three types of individual
proposals: methodology and/or theory within the field of Food History;
pedagogical strategies and techniques when teaching Food History; and
original research within the field or from related disciplines. Proposals
should focus then on disciplinary and/or historical boundaries and borders.
We especially welcome proposals that focus on sources, archives,
institutions, methods and pedagogy.

We plan to develop this workshop into an edited volume or special journal
issue, so we would like to prioritize new and emerging scholarship.

Proposals are submitted by Google Form https://forms.gle/4ChzCHVqc1WSWWtv8
and should include a short CV (1-2 pages), a 300 word abstract, and 3
keywords. Proposals should be submitted by December 1, 2022 here:
https://forms.gle/4ChzCHVqc1WSWWtv8

Notifications of acceptance will be sent out in early January, and
participants will be expected to submit full papers ahead of the workshop
by February 15th.

Please direct questions to Elizabeth Schmidt and Erika Rappaport,
Department of History at the University of California, Santa Barbara, at
foodandempireworkshop@gmail.com

Dear colleagues and friends of SSYCDS, If you write about food and foodways, please consider submitting a proposal to this conference! Happy October, Ya Zuo Secretary, Society for Song, Yuan, and Conquest Dynasties Studies Greetings Erika Rappaport, A new item has been posted in H-Empire. CFP: From Table to Text: Borders and Boundaries in Food History (virtual, March 2023) <https://networks.h-net.org/user/login?destination=node/11086696> by Elizabeth Schmidt CFP: From Table to Text: Borders and Boundaries in Food History March 3rd and 4th, 2023 A Virtual Conference Hosted by the History Department, University of California Organizers: Erika Rappaport and Elizabeth Schmidt We invite you to submit a proposal for a virtual, interdisciplinary workshop on the borders, boundaries, divisions, and unifying factors within the field of Food History to take place March 3rd – 4th, 2022. In May 2021, scholars from around the world came together virtually to present papers on the theme of “Imperial Foodways: Culinary Economies and Provisioning Politics.” Attendees interrogated the boundaries between historiographical divides and between empires and nations. We also successfully crossed other divides, such as food/drink; formal/informal empire; production/consumption; and indigenous/transnational. We are now interested more directly in considering the many borders and boundaries placed around and within the field of Food History itself. What is “Food History”? What is a “History of Foodways”? What other fields lend themselves to the study of food and drink items, to production and consumption, to distribution and marketing? What borders and boundaries does the study of food and/or drink help you cross? The virtual workshop, “From Table to Text: Borders and Boundaries in Food History,” will explore the boundaries, borders, and divides within the field of food history. In particular we envision three types of individual proposals: methodology and/or theory within the field of Food History; pedagogical strategies and techniques when teaching Food History; and original research within the field or from related disciplines. Proposals should focus then on disciplinary and/or historical boundaries and borders. We especially welcome proposals that focus on sources, archives, institutions, methods and pedagogy. We plan to develop this workshop into an edited volume or special journal issue, so we would like to prioritize new and emerging scholarship. Proposals are submitted by Google Form <https://forms.gle/4ChzCHVqc1WSWWtv8> and should include a short CV (1-2 pages), a 300 word abstract, and 3 keywords. Proposals should be submitted by December 1, 2022 here: https://forms.gle/4ChzCHVqc1WSWWtv8 Notifications of acceptance will be sent out in early January, and participants will be expected to submit full papers ahead of the workshop by February 15th. Please direct questions to Elizabeth Schmidt and Erika Rappaport, Department of History at the University of California, Santa Barbara, at foodandempireworkshop@gmail.com