SOAS Food Studies Centre Distinguished Lectures
Launched in 2007, the SOAS Food Studies Centre Distinguished Lecture Series provides a forum for leading scholars, students, journalists, practitioners and members of the public to engage in critical conversations about the nature of food, the interconnectivity of contemporary food systems, the role of food in daily life, and emerging trends in food studies.
Beginning in 2014, Gastronomica: The Journal of Critical Food Studies (http://www.gastronomica.org) has joined with the Food Studies Centre to co-sponsor this series. The partnership arose out of a mutual commitment to interdisciplinary scholarship and the shared goal of bringing exciting research and policy discussions to the wider public. The lecture series invites speakers to give engaging presentations, followed by discussions with audience members, the content of which is archived on the SOAS website for broader consumption. These lectures—and/or adapted and enhanced versions of them—will be published in Gastronomica.
“Right now many of the most pressing issues around the world involve food. When established ways of approaching food-related issues have proven inadequate, innovative thinking—grounded in rigorous scholarship—is much needed. The SOAS Food Studies Centre Distinguished Lecture Series is committed to providing a prominent forum for the most exciting scholarship in Food Studies today, and we are delighted that the lectures will be published in Gastronomica, the leading journal worldwide for Critical Food Studies,” says Harry G. West, Professor of Anthropology and of the Food Studies Centre.
Gastronomica editor Melissa Caldwell adds, “The Food Studies Centre at SOAS is an international leader in the kind of cutting-edge scholarship on food that challenges and inspires scholars, practitioners, and enthusiasts alike to rethink what they know about food and its significance in the world both past and present. This partnership is an extraordinary opportunity to highlight the most innovative, rigorous and fascinating research on food and bring it to the Gastronomica readership.”