Food Study Group
The BSA Food Study Group joined forces with the Scottish Colloquium on Food and Feeding (SCOFF) in 1994. The group aims to encourage the sociological analysis, both theoretical and empirical, of all aspects of food production and consumption.
The Food Study Group holds hour long seminars and longer, themed, events throughout the UK. The aim is to provide a forum for stimulating debate amongst academics, practitioners and others interested or involved in social science research on food, diet and eating.
SCOFF is re-launching. We would like to invite proposals to host future events. Simply e-mail Andrea Tonner with your thoughts.
The History of the BSA Food Study Group
Murcott, A. (2011). The BSA and the Emergence of a 'Sociology of Food': A Personal View. SociologicalResearchOnline 2011 16(3):14
In this paper, which is free to access, Professor Anne Murcott provides a personal view of the history of the BSA and the emergence of a nameable 'Sociology of Food'. Many thanks to Anne for writing this paper and for granting permission to signpost it here.
5 November 2015 (12:30–14:00)Facebook and college women’s bodies: disordered eating, body image and social media with Dr Petya Eckler
Rm 614 Graham Hills Building, University of Strathclyde
This is a free event but registration is required: BOOK NOW!
Petya Eckler teaches Journalism Portfolio at the University of Strathclyde. Prior to this she was an assistant professor at the School of Journalism and Mass Communication at University of Iowa. She studies health communication and social media, international and strategic communication. Petya has examined healthrelated peer-to-peer communication through online platforms and how it influences health attitudes and outcomes.
21 January 2015 (12:00-17:00)Research Seminar - Disgusting food: the power of dislike in food and eating
Rm 3.03 McCance Building, University of Strathclyde
Registration costs £20 for Non-BSA Members and £10 for BSA Members: BOOK NOW!
Keynote Speaker: Dr Sally Wiggins - The social life of ‘eugh’: Disgust in family mealtimes
Family mealtimes are situations in which children and parents explore the boundaries of what is, and what is not, disgusting. This work identifies the most common spoken markers of disgust and considers how utterances such as ‘eugh’ and ‘yuck’ work as assessments of food and eating practices. They orient others to a trouble source and attend to people's entitlements to ‘know’ disgust in a particular social settings. This work helps us understand the social nature of disgust and the verbal markers we use to assess the unpalatability of food, persons, and behaviours during mealtimes.
Call for Papers
We invite papers for inclusion in this half-day seminar considering disgust, dislike and distaste in food and eating settings. Papers should be submitted as an abstract extending to a maximum of 500 words excluding references and contact details.
The disgust people express towards food has been theorised as both deeply personal and inherently social. This seminar seeks to bring together work on distaste and disgust and we encourage work from any discipline which seeks to theorise our rejection of particular foods or foodways. Abstracts may consider the purpose of disgust; as an emotional defence which protects the self or as a more general rejection system. They may consider how we communicate disgust and the practices and processes of dealing with disgusting items. They may also help us to understand the social settings within which food is rejected or how disgust can prejudice social groups.
Abstracts should be submitted online: SUBMIT NOW
Abstract Submission Deadline: 14 November 2014
24 April 2015
Mini- Symposium: Evaluating food interventions and their impact on health outcomes
MRC/CSO Social & Public Health Sciences Unit , University of Glasgow
Professor Annie S Anderson - Professor of Public Health Nutrition, University of Dundee
Professor Anderson’s main research interests lie in understanding factors that influence the promotion of lifestyle change (principally diet and obesity) and the impact of theory based, behaviourally focused dietary and obesity interventions (policy, practice and individual) in relation to disease risk reduction.
Professor Laurence Moore - Director of the MRC/CSO Social & Public Health Sciences Unit, University of Glasgow.
Professor Moore is a social scientist and statistician with a particular interest in the development and evaluation of complex interventions to improve public health, underpinned by frameworks such as the socioecological model of health and an awareness of the complex interdependencies between individual, social, environmental and economic determinants of health.
Dr Sharon Simpson - Senior Research Fellow and Associate Director, South East Wales Trials Unit, University of Cardiff.
Dr Simpson’s main research interests lie in the areas of obesity, mental health and behaviour change. She is Chief Investigator on two large trials based in the UK. One evaluates a motivational interviewing (MI) based intervention for maintenance of weight loss in adults. The other is an evaluation of a group based intervention for obese pregnant women.
8 May 2015FRIED and SCOFF joint seminar: Examining young people’s food and drink practices beyond the school gates with Dr Wendy Wills, University of Hertfordshire
University of Edinburgh, UK
Wendy Wills works at the interface of social science and public health in relation to food, eating, weight/obesity and health. She has directed several major research grants, including for the ESRC and Food Standards Agency.
Find out further details and registration
for this seminar and other FRIED events.
Food Study Group London Lunch and Seminar Series
Please watch this space for details.
Please note that this event is free to attend but places are limited and the cost of lunch is not included. To reserve a place please email Rebecca O’Connell, noting whether you will be joining us for lunch.
All meetings are held at the University of Westminster, Cavendish Campus, 115 New Cavendish Street, London.
Please visit our Past Events page for further details of our activities.
The Food Study Group Annual Report is now available.
Joining the Group
Members receive regular e-newsletters and discounted rates for study group events. Students and non-academics are very welcome to join, along with academics and researchers from any discipline. The multi-disciplinary/ multi-sectoral nature of the membership promotes vibrant discussion and is encouraged. There is a joining fee of £46, waived for the unwaged and individuals who are already members of the BSA. To join, complete the Joining Form and email to Hannah Lambie-Mumford.
Contact the Convenor(s)
Suggestions for speakers, venues and other events are always welcomed. Details of relevant books, events, news, funding and jobs can also be added to the website.
University of Sheffield
Send an email.
Institute of Education
Send an email.
University of Strathclyde
Send an email.
Links to Relevant/Current Research
Australian Food, Society and Culture Network - This network has been established to allow researchers and policy makers located in Australia who are interested in the social and cultural aspects of food and eating to connect with each other. It is hoped this network will foster interdisciplinary projects and other research synergies.
Dr Karen Throsby’s wonderful evening talk at Food & Society 2012, ‘Dreaming of Jelly babies' is now available on the British Library's Sport and Society webpages in a special section on food:
Food Stories is an interactive website, designed primarily for KS3 and KS4 citizenship and geography students. It traces the changes that have taken place in the UK's food culture over the last century. Students can play with colourful animations and listen to audio interviews from the British Library Sound Archive to investigate the ways in which food relates to identity, cultural diversity, the environment, technology, farming, shopping, travel and much more.
The Association for the Study of Food and Society is a multidisciplinary international organisation dedicated to exploring the complex relationships among food, culture, and society. The ASFS publishes a useful list of course outlines with bibliographies on topics relevant to the sociology of food, food anthropology, agriculture and society etc, which some members might find useful.
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