Jane Grant Room
330 Hendricks Hall
1408 University St.
Free & open to public

Food in the Field Research Interest Group: Faculty Work in Progress Series

The visual component of food has skyrocketed in importance in our contemporary society. As Americans, we spend more time watching food shows on TV then we do eating or cooking. What are the causes, ramifications and possible futures of this turn to the visual? This paper explores the sensorial, cultural, and nutritional implications of this revolution.

Nicola Camerlenghi is an assistant professor of art history in the UO Department of the History of Art and Architecture.

Sponsored by the Center for the Study of Women in Society, Food in the Field Research Interest Group

Lillis 111
955 E. 13th Ave.
UO campus

“Eating Right: The Cultural Politics of Dietary Health”

A Public Lecture with Dr. Charlotte Biltekoff,

Dr. Charlotte Biltekoff—an assistant professor of American Studies and Food Science and Technology at the University of California, Davis—works in 20th-century American food history. Drawing on research for her forthcoming book, Eating Right in America: The Cultural Politics of Food and Health (Duke University Press), her talk will explore

CSWS Food in the Field Research Interest Group Events

Two food justice panels at the 31st annual Public Interest Environmental Law Conference (PIELC), Thursday, February 28 – Sunday, March 3, Walnut Room, EMU. Free and open to the public. Website: http://www.pielc.org/pages/home.html

Food Sovereignty as a Legal Concept

Friday, March 1 – 9:00 – 10:15 a.m., Walnut Room, EMU

Food sovereignty has been touted as a way to address hunger, poverty, and numerous environmental problems. However, what food sovereignty actually means or looks like remains enigmatic. This panel will contextualize the concept of food sovereignty by talking about food security and the right to food and explore the theoretical context for these different ways of talking about food. Additionally, panelists will use case studies from around the world to consider various approaches to implementing food sovereignty.

Panelists: Michael Fakhri, Assistant Professor, University of Oregon School of Law; Nate Bellinger, Bowerman Fellow, University of Oregon School of Law.; Patricia Allen, Chair, Department of Food Systems and Society, Marylhurst University. (Organizer: Nate Bellinger)

Building a Sustainable, Community-Oriented Food System

Friday, March 1 -10:30 – 11:45 a.m., Walnut Room, EMU

A couple minutes with Jennifer Burns Levin | Inside Oregon.

Jennifer Burns Levin, adjunct instructor, UO Clark Honors College, is a CSWS faculty affiliate and coordinator of the CSWS Food in the Field Research Interest Group. She is also co-host of “Food for Thought” on KLCC radio. Inside Oregon published this interview on video in its October 2, 2012, edition.

TWO RIVERS TRIBUNE ~ ONLINE | Tribe Invites UC Researcher to Study Acorns.

A paper by CSWS faculty affiliate and UO environmental sociologist Dr. Kari Norgaard was cited in a newspaper story about acorn studies on tribal land in the Klamath and Trinity River Communities. Norgaard presented her paper, “The Effects of Altered Diet on the Health of the Karuk People,” last winter at a works-in-progress meeting of the CSWS research interest group Food in the Field. Norgaard issued the paper with Ron Reed, Karuk cultural biologist.

Hendricks Hall
Hearth Rm (1st floor)
1408 University St., UO campus

A Fireside Conversation with Oliver Kellhammer, a permaculture artist, writer, and teacher specializing in ecological restoration and land art, and Jennifer Burns Levin, who teaches literature in the UO Clark Honors College. The two  will talk about Kellhammer’s interest in the shifting power relationships within public urban spaces and his own work on ”botanical interventions,” land art that facilitates the healing processes of damaged landscapes and creates opportunities for more productive, mutually beneficial relationships between people and the environment.

UO Today week of April 23, 2012:

CSWS faculty affiliate and Food in the Field RIG coordinator Jennifer Burns Levin (Literature, Clark Honors College) discusses her interests in James Joyce, Modernist literature, and food studies. She is a co-host on KLCC’s “Food for Thought” and blogs at Culinaria Eugenius. Watch it online.