Borghesi-Mellon Workshops
Food Studies Network

Food Studies Network

Contact: Laurie Beth Clark

Coordinators: Laurie Beth Clark (Art Department) and Michael Peterson (Art Department)

Organizing Committee:  Andrew Ruis (Wisconsin Center for Education Research), Rachel Boothby (Geography), Carly Herron (Geography), Denise Oyuki Castillo (Spanish & Portuguese Department), Grazia Menechella  (French and Italian), Janet Gilmore (Planning & Landscape Architecture), Jordan Rosenblum (Religious Studies), Kathy Brozyna (Community), Laurie Beth Clark (Art), Michael Peterson (Art), Michelle Miller (Center for Integrated Agricultural Studies), Steve Ventura (Soil Science), Meg Mitchell (Art), Nan Enstad (History), Megan Marsh-McGlone (Interdisciplinary Theatre Studies)

Food Studies Network workshops, meetings, and events can be found in the Borghesi-Mellon Workshops Calendar.

Food is among the most transdisciplinary of themes. It can be studied from biological, sociological, phenomenological and culinary perspectives. It is analyzed by anthropologists, nutritionists, political scientists, ethicists, and physiologists, as well as cooks and critics. Food discourses run the gamut from high-minded to pedestrian. We’ll look at food gastronomically and phenomenologically. We’ll consider “the ways that individuals, communities, and societies relate to and represent food.” Emphasizing the culture in agriculture, we’ll look at the sourcing of food and its delivery, particularly on the local level, by looking at farming and cooking. In wide-ranging conversations, we’ll think about aesthetics and ethics, marketing and technology, hunger and excess, anorexia and obesity, cooking and eating, justice and regulation, nutrition and safety.

This workshop will bring together faculty, staff, graduate and undergraduate students, and community members whose research and teaching involves food. Over the course of the year, our activities will include sharing research, discussion of readings, guest speakers, and meals. We will host thematically organized presentations of faculty and graduate student research that will be well publicized and open to the general public. As much as we expect this seminar to be serious, we also want it to be fun. We hope to eat as a group, to meet with local chefs and with local food producers, and maybe host a popular food writer.  And we also want it to be productive. We’d like to encourage participants to consider developing a food studies anthology.