In recent years questions about food production and consumption have dominated the public consciousness. Understanding how certain eating arrangements have emerged and what consequences these diets have for society appears to be a preoccupation for which there is an insatiable appetite. What we eat, and how we procure, produce, or prepare food reveals a great deal about a society’s structure and its values. This session seeks papers that explore the significance of food production or consumption in various contexts. Proposals on novel topics, or which challenge orthodoxy in food studies, are particularly welcomed.
This session has been cross listed with the Canadian Association of Food Studies.
Session Organizer: Jen Wrye, PhD , North Island College, Jen.Wrye@nic.bc.ca
This session has been divided into two sub-sessions.
Food Consumption & Production I
Session Codes: SoF1-A
Session Chair: Tamy Superle, Carlton University
Schedule, location, and presentations
Food Consumption & Production II
Session Codes: SoF1-B
Session Chair: Jen Wrye, North Island College
Schedule, location, and presentations
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