Critical Food Studies Network

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Poster for Oxford Critical Food Studies Network in conversation with Claudine Boulstridge. Zoom Seminar. Wednesday 18 June, 10-11am BST.

Join us one final time this term as we welcome the brilliant Claudine Boulstridge: chef, family food blogger, cookery teacher, Ottolenghi recipe tester, and now cookbook author!

🗓️ Wednesday 18 June, 10-11am BST

Find out more at torch.ox.ac.uk/event/in-con...

@torchoxford.bsky.social

This material is broadly drawn from my research on the intersectional relationship between sacred and secular foodways in Afro-Brazilian communities in the northeastern regions of Brazil. I have also placed my research in conversation with Pope Francis’s 2015 encyclical, ‘care for our common home’, or Laudato Si.

Tune in for what promises to be a fascinating discussion 'Beyond the Columbian Exchange' on African Diaspora culinary cultural retentions as a cornerstone of the politics of identity, and in respect to stewardship of the environment, the planet and to each other.

@torchoxford.bsky.social

Wednesday 28 May, 5-6pm BST. Oxford Critical Food Studies Zoom Seminar. Scott Alves Barton, 'Beyond the Columbian Exchange'.

Join us for another exciting online seminar next Wednesday, when we'll be privileged to hear from Scott Alves Barton, former executive chef and Cultural Anthropologist of African Diaspora Foodways at @notredame.bsky.social!

Register at forms.gle/GJ2gZwfLyz5x...

Everything I Learned from the Author of “Everything I Learned, I Learned in a Chinese Restaurant” - The Oxford Blue Jess Milligan interviews author Curtis Chin about his recent memoir “Everything I Learned, I Learned in a Chinese Restaurant”.

@oxcfsnetwork.bsky.social Hi, I’ll be on the campus of Oxford on May 20 to discuss my memoir “Everything I Learned, I Learned in a Chinese Restaurant.” I hope you can join us. theoxfordblue.co.uk/everything-i...

Wednesday 18 June, 10-11am BST. In conversation with Claudine Boulstridge.

🗓️ Wednesday 18 June, 10-11am BST

In conversation with Claudine Boulstridge

Wednesday 4 June, 5-6pm BST. Edward Chappell, 'Wine in Early Modern Tuscany'

🗓️ Wednesday 4 June, 5-6pm BST

Edward Chappell (@upenn.edu), 'Wine in Early Modern Tuscany'

Wednesday 28 May, 5-6pm BST. In Conversation with Professor Scott Barton.

🗓️ Wednesday 28 May, 5-6pm BST

In conversation with Professor Scott Barton (@senhorokra.bsky.social) (@notredame.bsky.social)

Wednesday 14 May, 10-11am BST. Joita Das, 'Cha, Chini, Cheena Bazaar: Food and Fusion in the Making of the Indian-Chinese Community of Calcutta’. Nan Xiang, ‘How Dublin’s Novel Chinese Restaurants Pursue Distinction’.

🗓️Wednesday 14 May, 10-11am BST

Joita Das (NUSingapore), 'Food and Fusion in the Making of the Indian-Chinese Community of Calcutta'

Nan Xiang (@tudublin.bsky.social), 'How Dublin's Novel Chinese Restaurants Pursue Distinction'

Wednesday 7 May, 10-11am BST. Su Hyeon Cho, 'Raising Sacrifice at Home' and Amanda Geraldes, 'The Sweet History of Fanid: Savoir-Faire, Celebrations, and Cultural Identity'.

🗓️Wednesday 7 May, 10-11am BST

Su Hyeon Cho (AMES @ox.ac.uk), 'Raising Sacrifice at Home'

Amanda Geraldes (University of Évora, Federal University of Minas Gerais), 'The Sweet History of Fanid: Savoir-Faire, Celebrations, and Cultural Identity'

7 May, 10-11am Su Hyeon Cho, ‘Raising Sacrifice at Home’ Amanda Geraldes, ‘The Sweet History of Fanid: Savoir-Faire, Celebrations, and Cultural Identity’ 14 May, 10-11am Joita Das, ‘Cha, Chini, Cheena Bazaar: Food and Fusion in the Making of the Indian-Chinese Community of Calcutta’ Nan Xiang, ‘How Dublin’s Novel Chinese Restaurants Pursue Distinction’ 28 May, 5-6pm In Conversation with Professor Scott Barton (Cultural Anthropologist of African Diaspora Foodways at the University of Notre Dame) 4 June, 5-6pm Edward Chappell, ‘Wine in Early Modern Tuscany’ 18 June, 10-11am In Conversation with Claudine Boulstridge (chef, family food blogger, and Ottolenghi recipe tester)

In addition to events in Oxford, we also have an exciting programme of online events this term! More details soon to come on our @torchoxford.bsky.social page (torch.ox.ac.uk/critical-foo...).

Register for all online events now at forms.gle/GJ2gZwfLyz5x... - open to all!

Week 2: 5 May 5:15pm. Critical Food Studies 101 Reading Group. Week 4: TBD. Pub Quiz. Week 5: 30 May 5pm. The Taste of Things (2023) Movie Night. Week 6: 2 June 5pm. Student Seminars. Week 7: 9 June 2 pm. Balliol College Kitchen Tour with Bertrand Faucheux. Week 8: 16 June 5pm. Keynote Lecture: "Is Ultraprocessed Food?" with Dr Stanley Ulijaszek.

Our Trinity termcard is here and ready for viewing! More details about all events soon to come on our @torchoxford.bsky.social page (torch.ox.ac.uk/critical-foo...) and via email - join our mailing list by emailing critical-food-studies-subscribe@maillist.ox.ac.uk.

YouTube video by TORCH | The Oxford Research Centre in the Humanities Food Studies: Surveying the Field through Potatoes

A recording of Professor Heather Sharkey's brilliant Hilary keynote on 'Food Studies: Surveying the Field through Potatoes' is now online!! Watch it at www.youtube.com/watch?v=pXnT...

@torchoxford.bsky.social

Medieval Recipe Book Archive Session Recap

We had a successful medieval food related event with Marjory Szurko, author of the 'Sweet Slices of History' last Wednesday. Here is the recap of the session. tinyurl.com/yfx2yyv8 @oxcfsnetwork.bsky.social

And this evening we are excited to present the final event of HT25: a keynote lecture by Professor Heather J. Sharkley on 'Food Studies: Surveying the Field Through Potatoes'!
The lecture will take place from 5:00- 6:30PM in the Colin Matthew room of the Radcliffe Hums Building.

In Week 7, Helena Aeberli hosted a fascinated reading group on 'Disordered Eating'.

In Week 6, we had a series of exciting student presentations on food practices in Jain cosmologies, Mongol China and Mount Lebanon.

In Week 4, we had a reading group for Michelle Zauner's moving food memoir 'Crying in H-Mart'.
In Week 5, we hosted a talk by Helene Jawhara Piner on 'Jewish Recipes in a 12th c. Andalusian Cookbook'.

In Week 3, we hosted a Medieval Cookbook Archive session at the Weston Library (with re-created desserts!)

In Week 2, wine historian Graham Harding provided us with a scintillating talk (and tasting!) on 'The History of Champagne in 8 Bottles'

Hi everyone, and welcome to the Oxford Critical Food Studies Bluesky account! We wanted to provide a brief recap of all the exciting events held during HT25 ⬇️