CROSS-DISCIPLINARY FOOD STUDIES –
POTENTIALS AND CHALLENGES
A CESAU Symposium
Food is a major topic in Danish and international research. In health,
agricultural and scientific research, in marketing and consumer
studies, food in its diverse and many aspects play an important role.
Sociology and anthropology also have long traditions of observing
and theorizing food habits and differences among ethnic cultures,
classes, genders, ages and individuals. In many scientific disciplines
food has become an actual topic – but how can all these perspectives
on food enrich each other and generate new knowledge?
How do we develop projects across disciplines? What is the difference
between cross-inter-trans- etc. disciplinarity? What are the
challenges, obstacles and potentials? Which pitfalls should we be
aware of? What is scientific knowledge in the borderland between
disciplines? How do we manage different paradigms, concepts of
validity and ideals of writing? How do we understand patterns of innovation,
production, distribution and consumption of food as integrated
and interdependent processes?
In order to meet the current societal problems related to food,
we must necessarily develop even wider cross-disciplinary projects
than we see presently. We find it necessary to explore and open up
for a debate of how we can develop true cross-disciplinary research
projects that will enrich local research programs as well as create
new horizons for international cooperation. We therefore have invited
experienced researchers – across disciplines – to share and discuss
their experiences, approaches and visions with us.
The arrangement is organized by CESAU, Centre for Sociological
Studies at Aarhus University. It is open for all. Please sign up
by sending a mail – before 12th of May – to CESAU:
kristianlindegaardsvendsen@gmail.com
PROGRAM
Time: 15. May 10.30-15.30
Venue: Aarhus University, Nobelparken, Jens Cr. Skous Vej
Building 1451, room 225
Programme
10.30: Coffee
11.00: Visiting Professor Emeritus Carole Counihan, Millersville University,
USA: “Studying food across disciplines: Potentials and
Challenges”
12.15: Lunch break
13.00: Roundtable with invited quests:
Pro-Rector Søren E. Frandsen, Aarhus University (invited)
Professor Kim Overvad, Dep. of Public Health, Aarhus University
(confirmed)
Professor Ole G. Mouritsen, Dep. Of Physics, Chemistry and
Pharmacy, University of Southern Denmark (confirmed)
Professor Lotte Holm, Dep. of Food and Resource Economics,
University of Copenhagen (confirmed)
Vice Dean for Research and Talent Development Anne Marie
Pahuus, Faculty of Arts, Aarhus University, AU (confirmed)
14.00: Discussion
14.30: Coffee
14.45: Head of Department, Dep. of Food Science, Michelle Williams,
AU Food Platform: summing up and reflections
Organizers and moderators: ass. prof. Karen Klitgaard, Department
of Aesthetics and Communication, Aarhus University and
ass. prof. Susanne Højlund, Department of Culture and Society, Aarhus
University.
Source:
http://ift.tt/1jiITDP