CALL FOR CHAPTERS: Food, the Senses and the CityWhat is the role of the senses in the co-production of food and place? How do situated foods evoke memories of the past or aspirations for the future? How do sensorial aspects from community gardens, shared meals or ritual feasts foster old or new communities? How do smells, sights, sounds and tastes of food accompany life transitions?
Food nourishes our bodies and minds: through sharing and shifting into different social, physical, symbolic and sensual spaces, it creates and maintains social relations and distinctions, embodying various social, cultural, and moral values. Food settles in cities in novel ways: with trends including urban gardens, health food shops and freegan movements to street food, food trucks and food delivery. Studies of food practices and the senses provide insights into how the city and its dwellers are being reshaped, and demonstrate how food, memory and materiality connect past, present, and future imaginaries. The planned book, ‘Food, the Senses and the City’ builds on panel presentations and discussions from popular panels at EASA and SIEF to explore the entangled relationships nested within urban food practices through the senses. We propose a scholarly book based in the social sciences that will explore cross-cultural understandings and engagements with urban food practices. Recognizing that cities are dynamic and diverse, we welcome contributions that explore how food and the senses instil, or alternatively reject, senses of place and identity across the changing city. We ask: What boundaries are created or dissolved through sensing food practices? How can food provide a means for understanding 'the other'? How are social relations and distinctions reproduced and reshaped through newly-introduced and diverse cooking styles? In uncertain times, what food practices stay, go, or return revised and how are these remembered?
As co-editors, we welcome abstracts that show chapters exploring:
A range of senses: We welcome contributions that apply experimental approaches in which to sense both food and place.
A range of places: Including urban to peri-urban, small villages and towns, we seek contributions from all around the world.
A range of actors and practices: To include food practices from production (urban gardens, foraging sites), distribution (markets, food trucks), consumption (the shared table to specific food types) and waste (from freegans to decomposition). Actors can include both human and non-human entanglements.
Would you like to contribute a chapter?
From this initial call for contributions we will select proposals based on the relevance, strength and depth of the topic or theme and overall fit to the book project more broadly. Abstract deadline: 31 January 2019.
We expect to decide on successful contributors by end of February with first drafts of 4,000–5,000 words due in at the end of June. Meanwhile, we co-editors will submit a proposal to a reputable publisher such as Bloomsbury Publications. A peer-review process will inform second draft revisions during 2019, with final drafts due in October. We are looking for contributions from social science researchers in any relevant disciplines and fields such as: environmental humanities, sociology, anthropology, geography, environmental studies, design, political ecology, and political economy.
We encourage you to engage by email with us with any questions regarding the formation of your abstract.
Ferne Edwards: firstname.lastname@example.org
Roos Gerritsen: email@example.com
Grit Wesser: firstname.lastname@example.org