Many foods, foodways and cuisines are romanticized in imaginings of community, ethnicity, national identity, family life or “the soul”. Although food does have the capacity to “feed” cultural, sensory and emotional desires, speakers will reflect on – among other things – the following:
  • How can we explore positive sensory and cultural meanings linked to food and eating without essentialising?
  • Ways in which food items, cooking, foodways and/or cuisines function rhetorically and metonymically in relation to place, history and identity-construction
  • Food and identity-making within local, national and global neo-liberal cultural flows

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