I recently participated in symposium that was considering waste in relation to food. It was put on as a pre-conference event to the 2015 RGS/IBG meetings held in Exeter. The symposium, which took place on a working farm, was both fascinating and very engaging. You can find out more about the event and its participants on the web site developed by the organisers here. I encourage you to have a look at the link as you will learn about West Town Farm and the activities of the day. My role at the symposium was to give a short talk around the issue of food waste and neoliberalism. I chose to use an excellent food re-use project–The Real Junk Food Project–as a mechanism for focusing my questions. I am offering the text of my provocation in what follows. Continue reading
As part of the Festival of the Mind activities hosted by the University of Sheffield I participated in a session called Tales from the Ivory Tower. The aim was to talk about research in a story telling format. Here is the video of my storytelling, which focuses on social inequality and eating sparrow in Hong Kong.
(Reblogged from shefgeographylives.wordpress.com)
From now until mid-August 2014 there is an exhibit in the Western Bank Library at the University of Sheffield. The exhibit is intended to showcase the historic maps held within the library’s map collection, which it does by engaging with everyday cartographies. Continue reading
I love cookbooks and have a fairly deep collection. Some I have cooked with extensively, some I have yet to cook from. I have read every one–cover to cover. Reading cookbooks is a sensory experience for me. I enjoy the feeling of the pages and the anticipation of what will appear next as one moves through the volume. I love to imagine the tastes within the recipe, to anticipate combining new foods and to consider the mouthfeel–whether soft and creamy or crunchy–of the first bite or to imagine the smell that will fill the house as the food cooks. It is a happy place for me. I bought a new cookbook today that promises to provide these sensory experiences, but also a bit more, a bit extra. Continue reading
I did something yesterday that I haven’t done in about 35 years. I took a cooking class. The last time I had formal cooking lessons was when I was in junior high school. In exchange for being allowed to use one of my class periods to work the the school office (for free and where I learned to file), I agreed that I would also take home economics (what is now understood as domestic science). In my school home economics involved learning to sew from a pattern, and some very basic cooking skills. We learned, for example, how to overcook minced beef and the proper doneness of green beans. Yesterday’s lesson was somewhat more inspiring. Continue reading