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Eating well: experience and value in meals

At this interdisciplinary workshop on 27th March 2015, researchers and practitioners shared diverse expertise relevant to what is at stake when people gather to eat. A tremendously rich set of factors converge in meals, affecting the meaning, pleasures and healthiness of daily life, the transmission and vitality of cultures, and the sustainability and fairness of large-scale food policies and practices. This workshop aimed to integrate our understanding of these factors, with the hope of developing ideas for a ‘future of meals’ that is well-informed, is ethical and makes the most of meals’ experiential, creative and cultural potential. It was organised by Eileen John and Alisa Mandrigin (Warwick, Philosophy), and Tereza Stehlíková (Royal College of Art/Westminster). This event was made possible through the generous support of the British Society of Aesthetics, the AHRC Re-Thinking the Senses Project, and the Warwick Food GRP Community.

Click here for a summary report on the workshop.

Programme

Dr Rosemary Collier (Director, Warwick Crop Centre) – What does 'sustainable agriculture' look like?

Dr Carol Bryce (Warwick Sociology PhD) - The family meal as ideal: negotiating good motherhood through food, with a focus on feeding pre-school children

Dr Moya Kneafsey (Human Geography, Coventry University) – Carrots again? ... the possibilities of meal-making from local food systems

Dr Zeina Ghandour (Law, Birkbeck; SOAS Food Studies Associate) – 'We stuff everything': in the gut of anti-colonial resistance

Dr Tim White (Theatre Studies, Warwick) – 'Sniffin' glue': food and social cohesion

Dr Helena Tuomainen (Warwick Medical School) – The comfort of familiar meal formats in the context of change: Ghanaian food habits in London

Charles Michel (Chef-in-residence, Crossmodal Research Laboratory, Oxford) – Towards an art and science of eating: a latent food renaissance?

Tereza Stehlíková (Royal College of Art/Westminster) – A journey of unsettling perception: film, food and embodiment

Professor Rebecca Earle (History, Warwick) – Diet and identity

Dr Kate Rawles (Food Ethics Council/University of Cumbria) – A good meal? Ethics, food and farming

Roundtable discussion - with speakers joined by Professor Liz Dowler (Sociology, Warwick) and Dr Aaron Meskin (Philosophy, Leeds)


References and links to resources following up on the workshop:

ECR and PhD attendees research profiles

Kate Rawles, ‘Animals versus the environment: Is animal welfare a luxury in the fight against climate change?’ Food Ethics Winter 2007 2(4)

Kate Rawles, 'Developing Ethical, Sustainable and Compassionate Food Policies' in d'Silva and Webster, eds. The Meat Crisis; Developing More Sustainable Production and Consumption (Earthscan, 2010)

Tereza Stehlíková, trailer for Across the Unseen Sea, and article on the banquet, 'Taste of Iceland: Art, Science and Exploration' (by Annabel Huxley)

Helena Tuomainen, 'Ethnic Identity, (Post)Colonialism, and Foodways: Ghanaians in London', Food, Culture and Society 12(4), 2009

Helena Tuomainen, 'Eating Alone or Together? Commensality among Ghanaians in London', Anthropology of Food 10, 2014

Aaron Meskin, 'The Art and Aesthetics of Food', in The Philosophers' Magazine

Aaron Meskin, 'Latte Art as Art', at Food&

Eileen John, 'Meals, Art, and Artistic Value', Estetika 51(2), 2014