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FO•CU•S

Center for Food Culture Studies

 

What is FOCUS? 

FOCUS, Center for Food Culture Studies is an interdisciplinary research center placed at Department of Anthropology, School of Culture and Society at Aarhus University. Our purpose is to stimulate a broad field of research on food and culture drawing on media studies, anthropology, philosophy, literature, history and other disciplines from the humanities. We organize seminars, workshops, Ph.d. Courses and other activities with the aim of generating a vibrant and vivid research milieu.
We stay in touch with the surrounding society, e.g. by working with museums, food- and film festivals, food companies and culinary entrepreneurs.
We invite all interested food-and-culture researchers to be part of the FOCUS Network, to follow our activities and/or take contact for arranging a research stay/visit at Aarhus University.

 

News:  What is FOCUS working with right now? 

Currently FOCUS is planning several upcoming events. 

We are organizing a mini-symposium together with Det Grønne Museum on communicating food in time (Danish only) on the 13th of november. 

Currently we are also working very hard together with Institue of Meals and Smag for Livet to plan the second edition of Creative Tastebuds. The symposium is build around the same ideas as the Creative Tastebuds symposium from 2017, but this time the topic of the seminar will be: Sustainability - exploring how our sense of taste can save the world. The seminar will be held from the 11th - 12th of may at Aarhus Theater. Names such as Ole G. Mouritsen, Claude Fischler, Michael Bom Frøst and Marije Vogelzang has already said yes to joining us on the stage for discussions and conversations about this important topic, and we cannot wait to reveal more about the upcoming event! Visit the webpage of the symposium to read more about CT2020. 

Susanne Højlund and Nanna Hammer Bech are also working, as part of project Smag for Livet, with a project on the education for chefs in Denmark. Within the next couple of months they will be conducting fieldwork at some of the chefs schools in Denmark, to learn more about some of the themes and issues that are relevant at these schools and amongst the soon to be young chefs. Themes such as gender, taste socialization and sustainability will be a part of the research - stay tuned for developments in the project.

Unfortunately our PhD course on Sustainable meals in a temporal perspective has been cancelled. We will return with more info on whether the course will be back in the spring of 2020. 

We encourage you all to stay tuned here on the webpages "activities" page and banner(to the right) as these are updated as our events evolve. 

Do you have a Sourdough? 

As a result of our CIRCUMFERENCE 2019 seminar pre-event at Aarhus Food festival, we have developed quite an interest for sourdoughs and their social and cultural lives. In this context, we would love to hear from everybody out there that has a funny, sweet, sad, interesting, exciting, or even bad story about their sourdough. Did you inherit your sourdough from you grandma who got it from an indian Lady in Mumbai? Is you sourdough 150 years old? Does your sourdough only eat a special kind of flour or does you sourdough always die? No story is too small, wierd or boring for us. Please send you sourdough story to: nahb@cas.au.dk

We cannot wait to hear all of your sourdough stories!

NOVEMBER 2019| AT FORMIDLE MAD I TID

FOCUS and The House of Food at The Green Museum invites to a day about dissemination of food culture on the 13th of November. The day will focus on how TIME is a part of the dissemination of knowledge on museums. We have invited several professionals in this fields and are looking forward to an inspirational and educational day. Click here to read more about the speakers, the programme for the day, and how to sign up! (attention: language is Danish only) 

MAY 2020| CREATIVE TASTEBUDS 2020

Do you remember Creative Tastebuds 2017? At this successful conference we explored how our brains and cultures collaborate on taste.

If you do not remember or did not attend the event, check out our "activities" section... But why are we reminding you of this earlier conference? Because we are excited to announce that we, together with Institute of Meals and Taste for Life, are planning a new Creative Tastebuds symposium - this time with the highly relevant theme: SUSTAINIBILITY: how can our sense of TASTE save the planet? Stay tuned here, on the Creative Tastebuds webpage, and our FOCUS facebook page for more info. The official webpage will be updated regularly. 

SEPTEMBER 2019| CIRCUMFERENCE2019

CIRCUMFERENCE 2019 is an international seminar on sourdough that connects research, dissemination and gastronomy. The seminar is a pre-event to this year's Food Festival in Aarhus, and we have invited an interesting mix of people from different disciplines and with different interests. Click here to read more about CIRCUMFERENCE 2019, and stay tuned for updates on outcomes of the seminar

MAY-JUNE 2019| MÅLTIDETS_BIENNALE19

The meal(time) is a time where people meet. It is a time that we share. A continuously changing space. 

In connection with European Culture-region's culture festival "Genopdag" in June 2019, Institute of Meal hosts the first ever biennale of meals. The Biennale in 2019 is centered around the topics "Time" and "Meal".

Måltidets_biennale19 is curated by Jakob Vinkler from Institute of Meals and FOCUS, together with Europæisk Gastronomi Region, are close collaborators in this proces. 

Click here, to read much more about the exciting events, exhibitions and symposions that is going on through-out the biennale!

APRIL 2019| WORKSHOP: FERMENTATION AT EBELTOFT GÅRDBRYGGERI

In April, FOCUS co-hosted a workshop on fermentation, in collaboration with Institute of Meals in the beautiful surroundings at Ebeltoft Gårdbryggeri. 

At the workshop 20 passionate fermentation- and taste enthusiasts met to be inspired by the two international scientists: Professor Amy Trubek (Department of Nutrition and Food Science at University of Vermont) and Professor Nefissa Naguib (Oslo University) and by each other.

Click here to read more about what happened on this beautiful inspiring day. 

MAY 2019| MEET THE NETWORK: CHRIS KJELDSEN

We are glad to present yet another interview in the "Meet the Network" initiative with another of our brilliant affiliated members.

Here we introduce to you: Chris Kjeldsen!

Chris has a background in agricultural science and has an interesting view on where he would like to see food culture studies go in the future. Click the link to see his answers to our questions, we are sure you will enjoy his contributions. 

APRIL 2019| LECTURE: WHAT'S THE NAME OF THE CHEESE?

Are you also interested in cheese? 
Cheese-researcher Kasper Ostrowski is giving a lecture at 'Forskningens døgn' (the day of research) at Aarhus University on the 24th of April. The interesting lecture is called "What's the name of the cheese?".

Click the link to see more info about this lecture. 

APRIL 2019| MEET THE NETWORK: KASPER OSTROWSKI

Presenting our next interview in the "meet the network" initiative: here is Kasper Ostrowski!

Kasper is sharing with us his definition of 'food culture' and his current project with naming processes of a certain dairy product. Click the link to see the full interview. 

APRIL 2019| EVENT: ON TERROIR: CONNECTING PEOPLE, PLACE, AND TASTE

FOCUS & ProvenanceDK is proud to present this one day seminar with key speakers: Amy Trubek, Professor, Nutrition and Food Sciences and Faculty Director, Food Systems Graduate Program at Vermont University and Nefissa Naguib, Professor at Department of Social Anthropology, University of Oslo. The date and time is 11th of April from 13.00-16.30. Afterwards we are having a small wine reception where everyone is welcome to join! Click the link for full programme and info on how to sign up - it's free! 

MARCH 2019| MEET THE NETWORK: JONATAN LEER

Our next interview in the "meet the FOCUS network" initiative is up. This time we present to you: Jonatan Leer! 
This initiative is ment to spread some of the exciting knowledge, work and perspectives on food culture that is circulating in our food culture studies network, by asking our colleagues 6 simple questions about their work with and perspectives on food culture. 
Click the link to see what Jonatan Leer has to say about the importance of studies on the digitalization of food, how he has encouraged food consumers to think critically about cultural norms related to food in his work, and why his favorite dish is a french classic... 

FEBRUARY 2019| MEET THE NETWORK: CAITLIN MORGAN

As a way of spreading the interesting perspectives and knowledge on food culture studies that is produced and discussed within the FOCUS network we have started a new initiative for everyone to meet some of the knowledgeable people of the network. We will produce a series of short interviews with people from the FOCUS network for everyone to enjoy different perspectives on food culture studies, why it is important and views on where the studies should possibly go in the future. 
As the first to be presented from the FOCUS network, we hereby present: Caitlin Morgan! Click the link to read Morgans interesting answers. 

JANUARY 2019| HALF-DAY SYMPOSIUM: FOOD(ING)

Heather Paxson is the keynote speaker at this exciting half-day symposium on (and with) food, food studies, STS and anthropology. The date and time is January 23rd from 12-5.30 pm. Click the link for full programme and info on how to sign up - it's free! 

FALL 2019 | UPCOMING PUBLICATION

FOCUS is currently working together with Jordens Folk (ethnographic journal) to publish articles about MEAT, as a follow up on our MEAT & CULTURE seminar from september 2018. Click the link to read more about this activity, and to gain access to the call for papers. 

DECEMBER 2018| EVENT: FREMTID, MÅLTID, NUTID

Institute of Meals og FOCUS invites some dedicated scientist, chefs and people to an experimental day at Sostrup Slot. 

SEPTEMBER 2018 | EVENT: MEAT & CULTURE SEMINAR

9 researhers from Aarhus University presented their view on meat in a cultural perspective. 

SEPTEMBER 2017| EVENT: CREATIVE TASTEBUDS

Creative Tastebuds was an event that uncovered how our sense of taste affects our lives. Taste researchers, and savvies on architecture, gastronomy, design and writing rethought how we use and experience taste. 

Contact

Susanne Højlund Pedersen

Head of Center

etnosh@cas.au.dk

+45 8716 2125