Tenth International Conference on Food Studies
Virtual Conference
17-18 October 2020

2020 Special Focus - Making the Local: Place, Authenticity, Sustainability

Food systems, the practices that support them, and the lives they sustain reveal who we are and what we aspire to be, as individuals and collectives. There has been a recent trend to privilege the ‘local’ when considering the alternatives to multinational agribusiness, the industrial food system, and the economic models that lurk behind their central actors. In a general sense, what does the ‘local’ actually mean: how does it represent a place, give a sense of authenticity, and support sustainable practices? In the interfacing contexts of intensifying social globalization, planetary ecological changes, and deepening economic inequalities, how might the ‘local’ represent a complex political terrain, where place, authenticity, sustainability can also be unintentionally exclusive concepts? How might the ‘making’ of the local need to transcend a territoriality of place, the essentialism of authenticity, and the boundaries of sustainable practices? In the making of the local, what can food studies scholars uniquely offer to broader debates about our shared planetary futures?

Welcome Address and Plenary Session

Welcome Address

Kathleen LeBesco, Associate Vice President for Strategic Initiatives, Professor of Communication and Media Arts, Marymount Manhattan College, New York City, United States

Message From the 2021 Conference Chairs

Lars Qvortrup, Professor, Danish School of Education, Aarhus University, Copenhagen, Denmark

Karen Wistoft, Professor (mso) DPU, Aarhus University, Copenhagen, Denmark

Plenary Sessions

Melanie Dupuis, Professor and Chair of Environmental Studies and Science, Pace University, Professor Emerita, University of California, Santa Cruz, United States

Mireya Loza, Assistant Professor, Department of Nutrition and Food Studies, New York University, Steinhardt, United States

Emerging Scholar Awards

For each conference, a small number of Emerging Scholar Awards are given to outstanding graduate students and emerging scholars who have an active academic interest in the conference area. The Award, with its accompanying responsibilities provides a strong professional development opportunity for early career academics. The 2020 Emerging Scholar Awardees are listed below.

  • Nicole Libbey, Towson University, United States
  • Emmanuella Addae-Wireko, University of Manitoba, Canada
  • Atar David, University of Texas at Austin, United States
  • Michael Pascucilla, Southern Connecticut State University, United States
  • Candan Turkkan, Ozyegin University, Turkey
  • Gema Charmaine Gonzales, Université Sorbonne-Nouvelle Paris, France
  • Ishan Basnet, Triphuvan University, Nepal
  • Weranuj Ariyasriwatana, Marist College, United States
  • Maria Neira, Universidad Santo Tomas, Columbia

Food Studies Advisory Board

The Food Studies Research Network is grateful for the foundational contributions, ongoing support, and continued service of the following world-class scholars and practitioners:

  • Andrea Brace, Towson University, Towson, United States
  • Claire Drummond, Flinders University, Adelaide, Australia
  • Hennie Fisher, University of Pretoria, South Africa
  • Kristen Harrison, University of Michigan, Ann Arbor, United States
  • A. Bryce Hoflund, University of Nebraska at Omaha, Omaha, United States
  • Sonia Masssari, Director, Gustolab International Institute for Food Studies, Academic Director, University of Illinois, Urbana-Champaign, United States
  • Antoinette Pole, Associate Professor and Deputy Chair, Monclair State University, United States
  • Carlo Alberto Pratesi, Department of Business Studies, Università degli Studi di Roma Tre, Roma, Italy
  • Lorenzo Scarpone, Founder, Slow Food San Francisco and Villa Italia Wines, San Francisco, United States
  • Debra Stern, Nova Southeastern University, Davie, United States
  • Courtney Thomas, Virginia Polytechnic Institute and State University, Blacksburg, United States
  • Bill Winders, Georgia Institute of Technology, Atlanta, United States
  • Carlos Yescas, Founder, Lactography & República Gastronómica; Program Director, Oldways Cheese Coalition, Instituto Mexicano del Queso, Mexico

Virtual Presentations

Food Production and Sustainability
Communication and Composting: A Service-learning Case Study

Jay Newell, Professor, Greenlee Journalism and Communication, Iowa State University

Laura Witzling, Assistant Professor, Greenlee School of Journalism and Communication, Iowa State University, Iowa, United State

It’s the How, Not the Who: Differences in Meat Production Practices Determine Its Impacts

Pam Kleppel, Co-owner, Longfield Farm, United States

Gary Kleppel, Professor Emeritus, Biology, SUNY Albany, United States

What Does Food Sovereignty Mean for People with Disabilities

Washieka Torres, Teaching Assistant, Disability and Human Developmen, University of Illinois at Chicago, United States

Brewing By-products Upcycling Potential: Nutritional Valuable Compounds and Antioxidant Activity Evaluation

Elisabetta Bravi,Research fellow, Italian Brewing Research Center (CERB), Italy

F and B Produce Supply Chain Disruption: Targeting Food Deserts in the U.S.

Cynthia Mejia, Associate Professor & Interim Chair, Department of Foodservice & Lodging Management, University of Central Florida, Rosen College of Hospitality Management, United States

Food Politics, Policies, and Cultures
Celebrity Chefs and Restaurants of Celebrities on Instagram: Tracking Symbolic Capital in Two Brazilian Restaurants

Camila Crumo, Sociology, University of São Paulo

(Dif)fusion Cuisines: Gastropoetics of Return Migration in the Singaporean Postcolonial Novel, Soy Sauce for Beginners (2014), by Kirsten Chen

Gema Charmaine Gonzales, PhD Student, Department of General and Comparative Literature, Université Sorbonne-Nouvelle Paris III

Supplemental Nutrition Assistance Program (SNAP) Recommendations Addressing Healthy Food Access in the United States

Victor Romano, Program Chair, Exercise Science, Health Sciences & Human Performance, Catawba College, North Carolina, United States

Tropi-food: Gastro-tourism and Culinary Authenticity in Puerto Rico Today

Monica E. Lugo Velez, Spanish Instructor, World Languages and Cultures, Eastern Illinois University, United States

Teaching Sustainability to Culinary Students: Graduating Sustainability-Minded Chefs?

Luciana Godoy, Student, Cultural Studies PhD (candidate), Trent University, Ontario, Canada

From Wine Cellars to Wines Fridges: Ideals of Sustainability and Quality

Julia Cristina Carrillo Ocampo, PhD Student, School of Hospitality, Culinary Arts, and Meal Science, Örebro University

Yogic Foodways in America: Cooking Up a Countercultural Yogic Diet at Yoga Anand Ashram

Christopher Miller, Bhagwan Mallinath Assistant Professor of Jainism, Theological Studies, Loyola Marymount University, United States

South African Cuisine

Hennie J Fisher, Culinary Arts lecturer, Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, South Africa

What to do with a Hungry Peasant?: Food Supply and the State in Interwar Egypt

Atar David, PhD Student , History , University of Texas at Austin, United States

Ethics, Applied Humanities, and Food Studies

Tatiana Abatemarco, Visiting Faculty of Food Studies, Center for the Advancement of Public Action, Bennington College, United States Madison Cilk, University of Vermont, United States

The Biography of Pork Lard in São Paulo, Brazil: A History of Resistance, Nutritious Contradictions, and Modern Identities

Viviane Aguiar, Student, PhD in Social History, University of São Paulo, Brazil

Hunger: Metamorphoses of its Meaning in Brazil (1930-1940)

Adriana Salay Leme, PhD Student, History, University of São Paulo, Brazil

Food for Justice: Power, Politics and Food Inequalities in a Bioeconomy

Madalena Meinecke, Doctoral Researcher, Sociology, Freie Universität Berlin, Germany

Come Dine with Us!: The Power of Food Media to Invite Food Stakeholders to the Table

Kathleen Van Royen, Postdoctoral researcher/Guest Professor, Department of Communication Sciences Sint Jacobstraat, Belgium

Maritime Cabotage as an External Non-tariff Measure: The Case of Puerto Rico's Agrifood System

William Suarez II, Adjunct Assisstant Professor, Community Health Unit - Educ. Department, City University of New York- Hostos College, United States

Black Food, Slow Food: The Racialized Politics of Slow Foods

Marilisa Navarro, Assistant Professor of African American Studies, College of Humanities and Scienes, Thomas Jefferson University, United States

Norms about Justice as a Way to Mobilize Food Policy Change in the U.S.

Patricia Boling, Professor, Department of Political Science, Purdue University, United States

An Internationally Recognized Cake: Strawberry Shortcake, Millefeuille, and Napoleon

Masahiro Miyake, Associate Professor, Human Environmental Sciences, Mukogawa Women's University, Japan

Segmenting Indian Millennials According to Their Primary Motivations for Buying Organic Products

Lubna Nafees, Professor, Marketing & SCM, Appalachian State University, United States

Food and Place Branding

João Freire, Marketing Professor, IPAM and Universidade Europeia

Rosane Gertner, Associate Professor, Marketing, College Of Staten Island-CUNY, United States

2020 Special Focus—Making The Local: Place, Authenticity, Sustainability
Authenticity as a Quality of Deliciousness: Exploring Online Reviews of Popular Restaurants in Hawaii

Weranuj Ariyasriwatana, Assistant Professor, Communication, Marist College, United States

Level of Sourness, Acceptability, and Palatability of Selected Indigenous Souring Agents: Diversity of "Pinoy Sinigang"

Allen Luis Dizon, Community Chef, Fremont Hills Retirement Community, United States

Digital Story Mapping for Rural Food Justice

Tatiana Abatemarco, Visiting Faculty of Food Studies, Center for the Advancement of Public Action, Bennington College, United States

Madison Cilk, University of Vermont, United States

The Impact of Cooking Magazines Distribution during the 1980s and 1990s on Food Culture at Vale do Paraíba in Brazil

Maria Luiza Rocha Ribeiro, Master Degree, Mackenzie Presbyterian University, Brazil

From Old Categories to New Wine Geographies: An Ethnographic Analysis of Value Creation in Recent Winemaking Scenarios

Maria Del Carmen Salas Quesada, PhD Student, Centro de Investigación en Alimentación y Desarrollo A.C (Research Center in Food & Development)

Authenticity and the Politics of Food in the Face of Climate Change

Jody Beck, University of Colorado Denver, United States

The Wisdom of the Mountains: Traditions of Fermentation and Entomophagy in Rural Japan

Aiko Tanaka, Co-Founder, Food Studies Research Institute (FSRI), Japan

Developing Small-Scale Community Solutions to Food Insecurity: An Interdisciplinary Approach

Marie Segares, Assistant Professor, Management and Information Technology, St. Francis College, United States

Eda Sanchez Persampieri, Asst Prof/Director of CFE, Management, St Francis College, United States

Susan Fenimore Cooper's Natural Rural Cattle

Kathryn Dolan, Associate Professor, Dept of English & Tech Com, Missouri Univ of Science & Tech, Missouri, United States

Pastel Maya: Processed Foods and the Re-appropriation of Mayanness

Lauren Wynne, Assistant Professor of Anthropology, Anthropology and Sociology, Ursinus College, United States

Exploration of Heritage Food Concept

Mohammad Almansouri, PhD Candidate, Food Quality and Design, Parnassusstraat 11, Netherlands

Eating Tensions: Exploring the Foodscape of US National Parks

Kathleen LeBesco, AVP for Strategic Initiatives; Professor of Communication and Media Arts, Marymount Manhattan College, United States

Community Kitchens as Innovation Spaces for Small-Scale Food Production in Manitoba: An Overview of Challenges and Opportunities

Emmanuella Addae-Wireko, Natural Resources Institute, University of Manitoba, Canada

Investigating Consumer Preference for Product Labels Using Visual Attention Data

Hayk Khachatryan, Associate Professor, Food and Resource Economics, University of Florida, United States

Addressing Rural Food Insecurity on the Olympic and Kitsap Peninsulas, Washington through Place-Based Solutions: A Practitioner's Lens on Equitable Access

Clea Rome, Director, Clallam County Extension, Washington State University, United States

Food, Identity, and Local History: Food Discourse Among Japanese Descendants in Western Australia

Yuriko Yamanouchi, Associate Professor, School of International and Area Studies, Tokyo University of Foreign Studies, Japan

Trading on "Terroir": Fostering Artisanal Cheese and Alcohol Production through Specialized Agrarian Industrial Districts

Stefan Norgaard, PhD Student, Urban Planning, Graduate School of Architecture, Planning and Preservation, Columbia University, United States

Mariel Collard, Graduate School of Design, Harvard University, United States

Global Chains, Local Communities: AB Sugar in East Anglia

Laura Moreira Tomich, Binghamton University, United States

Addressing Rural Food Insecurity on the Olympic and Kitsap Peninsulas, Washington through Place-Based Solutions: A Practitioner's Lens on Equitable Access

Clea Rome, Director, Clallam County Extension, Washington State University, United States

Karlena Brailey, Washington State University, United States

Laura Ryser, Washington State University, United States

Food, Nutrition, and Health
Improving DC Residents' Health through Food Access and Nutrition Education

Elizabeth Cotter, Assistant Professor, American University, United States

Robin McClave, Program Director, Department of Health Studies, American University, United States

An Evaluation of Food and Nutrition Education and Services in Secondary Schools

Nnenna Ananaba, Doctoral Student, Health Promotion and Behavioral Sciences, The University of Texas Health Science Center at Houston, United States

Constructing Identity through Food in "Roman Holiday" and "Un americano a Roma"

Chaira De Santi, Assistant Professor, Modern Languuges, Farmingdale State College, SUNY, United States

Lipid Profile and Oxidative Stress Induced by Different Varieties of Edible Oils in a Rat Model: A Comparative Study to Assess the Grades of Edible Oils

Urban John Arnold D Souza, Professor & Head, Physiology, Academia & Research, Faculty of Medicine & Health Sciences, University Malaysia Sabah, Malaysia

Advancing Knowledge of Indigenous Berries and Value Added Products

Kelly A. Ross, Research Scientist, Summerland Research and Development Centre, Agriculture and Agri-Food Canada, British Columbia, Canada

Roxanne Lindley, Westbank First Nation, Canada

Dave Gill, Ntityix Resources LP, Canada

Lana Fukumoto, Agriculture and Agri-Food Canada, Canada

Samir Debnath, Agriculture and Agri-Food Canada, Canada

Naomi De Lury, Agriculture and Agri-Food Canada, Canada

The Benefits of Diet Modification in Hashimoto's Thyroiditis: A Case Report

Chaya Prasad MD, MBA, Attending Physician, Western University of Health Sciences

Holly Ryan, Medical Student, Western University of Health Sciences

Chuck Chan, Medical Student, College of Osteopathic Medicine of the Pacific, Western University of Health Sciences

The Governance of Urban Food Forests: A Comparative Study of Select Northeast US Cases

Sierra Endreny, Research Assistant, Falk College, Food Studies, University of Syracuse, United States

Food, Culture and Religion: The Food of the Maronites of North Lebanon

Claude Chahine Shehadi, Libaliano Kitchen

House Flies (Musca domestica) As Potential Reservoirs of Multidrug Resistance in Port Harcourt, Nigeria

Rita Eresia-Eke, Department of Biology Education,, Federal College of Education, Nigeria

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction

Niny Z. Rao, Associate Professor of Chemistry, Biological and Chemical Sciences, Thomas Jefferson University, United States

Taste Fraud: Review the Impact of Plate-setting on Food Perception

Jie Yan, Art, Design, and Architecture, University of Plymouth, United Kingdom

Reactions and COUNTER-REACTIONS to Chile’s Food Labeling Guidelines: A Typology of Market-based Micro-strategies

Jael Goldsmith Weil, Associate Professor, Centro de Desarrollo Regional y Políticas Públicas, Universidad de los Lagos, Chile

Optimal Farm-level Pollination Investment for Producers of Pollination Dependent Crops

Steven Wilcox, PhD Candidate, Charles H. Dyson School of Applied Economics and Management, Cornell University, United States

More Time to Cook or Less Time to Work: The Domestic Food Work Perception Among Women in Brazil During the COVID-19 Pandemic

Virginia Therezinha Kestring, Student, Ph.D, Federal University of Parana, Brazil

Virtual Presentations

Virtual Posters

Virtual Posters present preliminary results of work or projects that lend themselves to visual representations. View the posters below.

Virtual Presentations

Virtual Presentations are grouped by general themes. Each presenter's formal, written paper will be available to participants if accepted to the journal.