SOAS Food Studies Centre - Events
The SOAS Food Studies Centre organises the SOAS Food Forum (a weekly seminar series held in terms 1 and 2), the SOAS Food Studies Distinguished Lectures, and a number of workshops, conferences and special events annually.
- Searching for Sustainability Cultures: Organic Food, Technological Risk and Limits
Giovanni Orlando, PhD in Anthropology, Goldsmiths, University of London
- Food Insecurity and the Urban Poor: Kampala and Lilongwe Compared
Johan Pottier, Emeritus Professor of Anthropology, and Professorial Research Associate, Food Studies Centre, SOAS, University of London
- ‘Not a Complete Food for Man’: The Controversy about White vs. Wholemeal Bread in Interwar Britain
Ina Zweiniger-Bargielowska, Professor of History, University of Illinois at Chicago
- The Temptation of Nitrogen: FAO Guidance for Food Sovereignty in Nicaragua
Birgit Müller, Senior Researcher, Laboratoire d’Anthropologie des Institutions et des Organisations Sociales (Paris)
- Making the Right Connections? ‘Agri-Health’ and the Forging of a New Discipline
Deborah Johnston, Reader in Development Economics, and Member of the Food Studies Centre, SOAS, University of London
- Rethinking the History of the Green Revolution: What Can We Learn from its Precursors and its Successors?
Jonathan Harwood, Emeritus Professor of the History of Science & Technology, Centre for the History of Science, Technology & Medicine, University of Manchester
- Portuguese Wine in the Global Market: London and Maputo
Nuno Domingos, Postdoctoral Research Fellow, Instituto de Ciências Sociais, Universidade de Lisboa, Portugal, and Research Associate, Food Studies Centre, SOAS, University of London
- Global and local food chains: a multi-dimensional analysis of their performance in different spheres of UK food governance
Damian Maye, Reader in Agri-Food Studies, Countryside and Community Research Institute, University of Gloucestershire
- Domestic Cooking in Marrakech's Medina
Katharina Graf, Doctoral Candidate in Anthropology, and Research Student Member, Food Studies Centre, SOAS, University of London
- Culinary Colonialism and the Frontiers of Russian Food Cultures
Professor Melissa L. Caldwell (University of California)
- CANCELLED: A Home in the Vineyards: Changing Ideas of House and Kinship in the Kefraya village of the West Bekaa in Lebanon
Elizabeth Saleh, Doctoral Candidate in Anthropology, Goldsmiths, University of London
- The Culinary Turn
The Food Studies Centre at SOAS and Delfina Foundation present an afternoon symposium on contemporary art and the politics of food.
- Navigating Foodways: Questions and dilemmas in thinking through/with food 2014 SOAS Food Studies Centre Postgraduate Research Workshop
This workshop takes the concept of ‘foodways’ as an encompassing theme to draw upon the ways in which Food Studies, and the social relations and subjectivities entangled in food processes, can be re-thought and re-organised.
- Washoku on the World Stage: Japanese Traditional Cuisine as UNESCO Intangible Cultural Heritage
Theodore Bestor (Professor of Social Anthropology Director, Reischauer Institute of Japanese Studies Harvard University)
This lecture examines the global popularity of Japanese food, and the recent UNESCO designation of washoku (traditional Japanese cuisine) as a Global Cultural Heritage item.
- An Oral History of Neal’s Yard Dairy: Applying Postgraduate Food Anthropology
Mukta Das, Doctoral Researcher, Department of Sociology and Anthropology, and Research
Doctoral Researcher, Department of Sociology and Anthropology, and Research Student Member of the Food Studies Centre, SOAS, University of London, and Celia Plender, Doctoral Researcher, Department of Sociology and Anthropology, & Research Student Member of the Food Studies Centre, SOAS, University of London
- Theatres of Land Reform: Performance and State Building in Su'nan and Taiwan, 1950 - 53
Professor Julia C. Strauss
Professor Julia C. Strauss's Inaugural Lecture
- Past and Present Plant Use in Northern Sudan
Dr. Philippa Ryan and Prof. Katherine Homewood
Dr. Philippa Ryan, Scientist, Dept. of Conservation and Scientific Research, British Museum & Prof. Katherine Homewood, Professor of Human Ecology, Dept. of Anthropology, University College London
- Field Work: Photographs from Agricultural East Anglia
Justin Partyka, Independent Photographer
- Food Fights: Food Sovereignty, Regulation and Transition in Canada and the USA
Dr. Colin Anderson, Research Fellow, Centre for Agroecology, Water and Resilience, Coventry University
- From Arak To Za’Atar: Jerusalem and its many culinary traditions
Modern Jerusalem is unique: it is a city where ancient history and recent events constantly interact – with great intimacy and intensity – and thus shape every aspect of the daily realities of its citizens. Join the SOAS Food Studies Centre to welcome Yotam Ottolenghi to SOAS for this distinguished lecture.
- Culinary Tourism, Gender and (Re)construction of Local Food Cultures in Southern Mexico (Oaxaca)
Dr. Renata Hryciuk, Assistant Professor, Institute of Ethnology and Cultural Anthropology, University of Warsaw
- Making an Empire: A Story of Milk in Three Parts
Dr. Yoriko Otomo, Lecturer, School of Law, and Member of the Food Studies Centre, SOAS, University of London
This event has been postponed due to illness.
- Globally Branding Japanese Cuisine
Prof. Theodore C. Bestor, Reischauer Institute Professor of Social Anthropology and Japanese Studies, Harvard University
- ‘We Stuff Everything’: In the Gut of Colonial Rule and Anti-Colonial Resistance
Dr. Zeina Ghandour, Lecturer, School of Law, Birkbeck College, University of London
- How Grains Domesticated Us
James C. Scott (Sterling Professor of Political Science and Professor of Anthropology and Co-Director of the Agrarian Studies Program, Yale University)
In this lecture, Scott asks how homo sapiens came, only in the last 5% of its long career on the planet, to live in concentrated heaps of people, grain, and domesticated animals and, later, to be governed by units we call states. He will argue that virtually all classical states were based on grains, which are suited to concentrated production, tax assessment, cadastral surveys, storage, and rationing.