Food Studies 2016

This Spring, two big food studies conferences took place, the first organized by the Institut Européen d’Histoire et des Cultures de l’Alimentation in Tours (France), the second organized by the University of Toronto Culinaria Research Centre in Toronto (Canada) in name of the Association for the Study of Food and Society (ASFS), the Agriculture, Food and Human Values Society (AFHVS), and the Canadian Association for Food Studies (CAFS). This post compares the themes and approaches presented at both conferences.