Doings

Winter – Spring 2019

I’ll be offering a course (online) called Food & the Senses out of the New School’s Food Studies (BA/BS) Bachelor’s Program for Adults and Transfer Students.

See the course description here.

Winter 2018

On 1-2 February, I co-organized a critical eating studies event at UCLA with my colleague Dr. Rachel Vaughn. Featuring inspiring food justice work and new thinking from leading scholars of foodways in the United States & beyond, including…

Tanya Fields (Founder and Executive Director, The BLK Project); Rick Nahmias(Founder and Executive Director, Food Forward LA); Kyla Wazana Tompkins (Associate Professor of English and Gender and Women’s Studies, Pomona College; author of Racial Indigestion: Eating Bodies in the 19th Century); Heather Paxson (Professor of Anthropology, MIT; author of The Life of Cheese: Crafting Food and Value in America); and many more…

For details and reflections, see the event page and my Rachel’s blog post.

Fall 2017

Delicious Destruction: Breakdown and ReValue in Big Food Science. Annual meeting of the American Studies Association (ASA), Chicago, USA, 9-12 November.

Fast Food for Lab Mice: Umami Taste Mechanisms in Non-human Animals and how they Relate to Doritos, as part of the panel: Bestial Technoscience: Nonhuman Animals as Technology and in Scientific Practice. Annual meeting of the Society for the Social Study of Science (4S). Boston, USA, 30 August – 2 September.

Summer 2017

Delicious Destruction: Breakdown and ReValue in Big Food Science, as part of panel: (Re)Value in Critical Eating Studies: On Discard, Waste, and Metabolism @ Migrating Food Cultures: Engaging Pacific Perspectives on Food and Agriculture, the annual meeting of AFHVS/ASFS, Occidental College, 14-17 June.

Winter – Spring 2017

Taste No. 5: Imperial Japan, Protein Chemistry, and Race-making with Monosodium Glutamate (MSG), as part of UCLA’s History of Science, Medicine, and Technology Colloquium, 22 May.

Tasty Molecules: Umami, Big Food, and the Chemosenses, as part of “Stop Making Sense: A Conversation between Sensory and Social Science about Food and Drink,” Chemical Heritage Foundation, 10 March.

Fall 2016

Musings on the Politics and Poetics of Deliciousness, as part of DISHING: a lecture series on food, feminism & the way we eat, hosted by the Center for the Study of Women, UCLA, Public Talk, 29 November.

Flavors of the Future, NonSalon @ Neuehouse hosted by Paloma Powers, Tasting & Conversation featuring the work of artist Sean Raspet, 27 September.

Deliciousness Added: Umami, Monosodium Glutamate & the Gut-Brain Axis, as part of the “Sensory Sensory Studies in STS and Their Methods” track at 4S/EAST Annual Meeting in Barcelona, 31 August – 3 September.

Summer 2016

Umami in a Box: Monosodium Glutamate (MSG) and the Paradox of Instant Deliciousness, as part of the panel, “Pleasure, Pain, Comfort, Deliciousness: Sensory Eating in the 20th and 21st Centuries,” with Nadia Berenstein (U of Pennsylvania) and Joel Dickau (U of Toronto), and chaired by Camille Bégin (Heritage Toronto), at Scarborough Fare: 2016 JOINT ANNUAL MEETING OF ASFS/AFHVS/CAFS, 22-25 June.

Developing Constipation: Dietary Fibre, Western Disease, and Industrial Carbohydrates. Co-authored with Sebastián Gil-RiañoDietary Innovation and Disease in the Nineteenth and Twentieth Centuries, Conference to be held at San Servolo, Venice, Italy, 8-10 June.

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