The overarching theme of the Food & Society 2019 international conference, namely “Indigeneity & Food” comes in many variations. We have captured some of these variations into four main sub-themes, which are divided into potential research topics. This list is of course not exhaustive, and delegates are free to submit other topics as long as it relates to the main theme of the conference.
Call For Papers
Holding a conference on food studies in Paris with the title of “Indigeneity and Food” may seem intriguing at best, opportunistic at worst, problematic for all, provocative for many, or perhaps a genuflection to UNESCO for a happy few. Indigeneity or “the quality or state of being indigenous” is one of those constructs that carries an innate potential for sparking debate, whether it applies to plants, art, people, or food. Its ambiguous etymology endows indigeneity with sufficient conceptual plasticity to be associated with other problematic constructs such as authenticity, identity, and ethnicity among others.
However, as a conference on food studies, our aim is neither to investigate the polysemy of indigeneity nor to reach a consensual definition. What we seek is to understand how indigeneity relates to food in today’s world. A simple word association such as “indigenous food” can instantly resonate with commodification practices, post-colonialism, food insecurity, gender-role associations, etc. On the other hand, we may observe the emergence of counter-movements, such as alternative food networks, food heritage preservation, food sovereignty, gender activism, food and climate action, among others. These counter-movements hold different stakes and bear multiple agendas but they all have the same objective: Regaining control.
As tempting as it can be to draw a moral line between the former historical constructs and social practices and the subsequent counter-movements, social reality should not be embedded in such Manichaeism. We may, for instance, question whether alternative food networks really prevent economic leakage and improve health, or do they create alternative forms of social stratification while displacing economic disparity and unfair trade to other world regions? Another crucial question would be to identify effective agents of social change: can NGOs play that role, or chefs, academics, journalists, politicians, educationists, farmers, consumers? Or is there a collaborative model that is yet to be found?
This third international Food and Society conference calls for papers that explore further and make sense of the dialectics of food and indigeneity while being a platform for social activism and concrete action. Scholars, writers and activists of all fields are welcome to contribute.
Topics & Themes
Indigenous vs. Ethnic Food
- Indigenous vs. Native Cuisines
- Ethnicisation of Food
- Indigenous Food & Foraging
- Inclusive National Cuisine
- Gastronomisation of Indigenous Food
- Indigenous Food & Host Society
- Dispossessed Indigenous Food
- Commoditization of Indigenous Food
- Indigenous as the New Healthy
- Indigenous Food as a Product Of Modernity
Indigeneity vs. Food Globalization
- Indigenous Revitalisation of Food
- Alternative Food Networks
- Global, Glocal & Indigenous Food
- Protectionism of Indigenous Food
- Heritage Preservation of Indigenous Food
- Indigeneity & Short Supply Chain
- Tourism & Indigenous Food
- Indigenous Food And Fair Trade
- Indigeneity & Food Security
- Indigeneity & Locavorism
- Indigeneity vs. World Heritage
Food Indigeneity vs. Anteriority
- Indigenous Food Essentialisation
- Food, Indigeneity & Hybridity
- Settler Colonialism & Food
- Creole vs. Indigenous Cuisines
- Native Studies & Food Indigeneity
- Nationalism & Indigenous Food
- Mythologies & Indigenous Food
- Indigeneity & Anthropology
- Indigeneity & Food Education
- Food Indigeneity & Archeology
- Indigeneity vs. Gender In Food Preparation
Food, Indigeneity & Place
- Indigeneity vs. Naturalization
- Food Indigeneity & Revisioning Place
- Decolonizing Food Geographies
- Indigeneity and the Invention Of Food Markers
- Sense of Place and Food Politics
- Ethnobotany & Indigeneity
- Food Indigeneity & Soft Power
- Food Indigeneity & Nostalgia
- Food Indigeneity & Sustainable Farming
- Indigeneity & Biotope
- Indigeneity & the Geography of Food Labels
Submit an Abstract
You will first need to create a new account. Then log-in and complete the abstract submission form. Follow the instructions on the form and template to successfully complete your submission.
Get Accepted
After we receive your presentation proposal, it moves to the evaluation step. We welcome the submission of proposals at any time of the year. All proposals will be reviewed between two to four weeks of submission.
See proposal deadlines below.
Register
Once your abstract is accepted, you are invited to register and submit your full paper by 11 JAN 2019. Registration & payment will be open until the 14th of March 2019.
You may require proof of being a student or local for registration.
How to Submit & Register
If you are having any difficulty please contact us.
Registration
One-Day Registration
- For non-presenters only
- Attendance and participation at all conference sessions and presentations for one day of the conference, including plenary addresses and parallel sessions
- Lunch and coffee breaks on the day you choose to attend the conference
- Attendance at evening activities on the day you choose to attend the conference
Full Conference Registration
- Attendance and participation at all conference sessions and presentations, including plenary addresses and parallel sessions
- Conference materials and refreshments
- Lunch and coffee breaks on the days of the conference
- Cooking workshop with 3 Michelin-star Chef
- Attendance at Welcoming Cocktail (Thursday evening) and Conference Dinner (Friday evening)
Full conference registration begins at €520 for local delegates
Student Registration
- Attendance and participation at all conference sessions and presentations, including plenary addresses and parallel sessions
- Lunch and coffee breaks on the days of the conference
- Conference materials and refreshments
- Cooking workshop with 3 Michelin-star Chef
- Attendance at Welcoming Cocktail (Thursday evening) and Conference Dinner (Friday evening)
For more information, please click here to download our updated registration fee guide
Conference Timeline
Abstract Submission
Abstract Submission opens: 10th May 2018
Notification: two-four weeks after receiving abstract
Final Abstract Submission: 31st October 2018,
Final Paper Submission: 11th January 2019
Registration Schedule
Early Registrations: from 1st May 2018
Regular Registrations: from 15th Oct 2018
Late Registrations: from 14th January 2019 only Single Day Registration available
Registration Closes: 14th March 2019
Preliminary Programme
Friday, 29 March 2019 – Day One of Conference
Plenary Session & Concurrent Sessions, Salle Louis Liard of La Sorbonne University
Workshop, Salle des Autorités of La Sorbonne University
Lunch, Grand Salon of La Sorbonne University
Dinner, Jean-Drouant Hospitality School
Saturday, 30 March 2019 – Day Two of Conference
Concurrent Sessions, La Cour du Marais
Workshop: A Culinary Dialogue between France and Malaysia, La Cour du Marais
Plennary Session, La Cour du Marais
Sunday, 31 March 2019
Post-conference tour (optional) in the French countryside: Domaine of Chantilly – visit of Castle, Parks and Great Stable, Ancien Régime’s style Chantilly cream demonstration and tasting, lunch at the Castle
Venues
Grand Salon of La Sorbonne University, Paris 5e Arrondissement
Salle Louis Liard of La Sorbonne University, Paris 5e Arrondissement
Salle des Autorités of La Sorbonne University, Paris 5e Arrondissement
La Cour du Marais, 81 rue des Archives, Paris
Jean-Drouant Hospitality School, Paris 17e Arrondissement
Three Exciting Panels Await You at our Conference!
PERANAKAN
Creolised sophistication: the culinary art of Peranakan communities from Southeast Asia
Theme & Objective
Preserving culinary heritage of Peranakan communities in Malaysia, Singapore, and Indonesia via videography and digital technologies
Contributing Institutions
- Institute of Ethnic Studies, The National University of Malaysia
- Baba-Nyonya Heritage Museum Melaka, Malaysia
- Faculty of Film, Theatre & Animation, Universiti Teknologi Mara, Malaysia
- Digital Centre, Sunway University, Malaysia
- Yale-NUS College, National, University of Singapore
- UNESCO Chair ITEN Fondation Maison des Sciences de l’Homme, Paris, France
Supported By
Baba & Nyonya Heritage Museum Melaka
ULAM SCHOOL
Reconnecting with nature: The virtues of the forgotten greens from the Malay Archipelago
Theme & Objective
Creating a transnational food education school focusing on forgotten greens, whose caretakers are the ethnic minorities of Malaysia, Vietnam and Cambodia.
Contributing Institutions
- Institute of Ethnic Studies, The National University of Malaysia
- INTI College, Malaysia
- Sunway University, Malaysia
- HUTECH university, Vietnam
- Meanchey university, Cambodia
- Kyoto university, Japan
- Collège pratique d’ethnobotanique, France
- UNESCO Chair ITEN Fondation Maison des Sciences de l’Homme, Paris, France
- Patrick Deyris Solutions, Toulouse, France
Supported By
The Toyota Foundation
ART, CRAFT & TECHNIQUES
Digitising the techniques, Analysing the craft, Understanding the Art
Theme & Objective
Uncovering the secrets behind mastery of pastry, baking and culinary art & craft though digital analysis of skills and techniques
Contributing Institutions
- Institute of Ethnic Studies, The National University of Malaysia
- UNESCO Chair ITEN Fondation Maison des Sciences de l’Homme, Paris
- The Innerbody Experience Project
- Centre National des Arts et Métiers, Paris, France
- Gastronomy Institute, University of Cergy-Pontoise
Supported By
UNESCO Chair of Digital Innovation in Transmission & Publishing
Chefs
Culinary Dialogue
30 March 2019 – Paris, France
Keynote Speakers
Prof Shamsul
Director, Institute of Ethnic Studies, UKMDr. François Couplan
EthnobotanistKeiko Imamura
Master of Traditional Tea CeremonyJean-Loup Amselle
Directors of Studies, Ecole des Hautes Etudes en Sciences Sociales (EHESS)Chef Darren
Chef, DewakanPascal Barbot
Chef, L’Astrance
Official Conference Hotel
Novotel Paris Eiffel is the official hotel of the third Food & Society Conference
Located near the Seine river in the 15th district, rooms enjoy a beautiful view of the Eiffel Tower:
https://www.accorhotels.com/gb/hotel-3546-novotel-paris-centre-eiffel-tower/index.shtml
Food-and-society conference delegates will benefit a special rate for the duration of the event. See booking form. Once filled, this booking form is to be returned to our account manager at Novotel Paris Eiffel, using the following email address: h3546-re@accor.com
Past Conferences: 2017 Food & Society International Conference
The 2017 Food & Society conference took place at the Istana Hotel of Kuala Lumpur. From Iran to Japan, Europe to the American continent, presenters, industrial, chefs and food-lovers came to South-East Asia to work on the topic Food & Wellness. The conference was transdisciplinary as it gathered scholars from ethnobotanic, neuroscience, socio-economy, sociology and anthropology fields. In addition to the rich intellectual reflections, 2017 Food & Society Conference was rhythmed by various workshops: the tasty and spiritual “Cooking for the Gods”, gastronomic experiences, Food & Music activities…
