Several months ago, I wrote about how writing is rhythm. Not long after that my website froze – I didn’t post anything for a while. Great way to make an argument, uh? My digital disappearance doesn’t mean I haven’t been writing though. On the contrary. I am incredibly proud to present to you… MY BOOK! Yes, I wrote a book!
The ongoing discussion about the importance of oral history in food heritage research is a heated one. Where do recent neuroscientific insights leave us with something as everyday as food practices and the way we remember them?
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.