This morning I was on @BBCSheffield breakfast show with Kat Cowan talking about our upcoming #JustFood19 conference, but also Social Eating, Food surplus, and Food Futures. If you would like to listen, the interview starts at about minute 17. If you would like to attend the open events, here is the detail. Continue reading
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