POSTDOC – Sustainable Development, The Earth Institute

Earth Institute Postdoctoral Fellowship Program in Sustainable Development

The Earth Institute seeks applications from innovative, doctoral candidates or recent Ph.D., M.D. and J.D. recipients interested in a broad
range of issues in sustainable development.

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CONFERENCE – “Think before you eat”, McGill (Canada)

James McWilliams will give a talk entitled “Are non-industrial methods of animal agriculture viable solutions to factory farming?“, which is part of the “Think before you eat” series:

Thursday, September 26, 2013
from 6pm to 8pm
McGill University, Leacock Building – LEA 232
Montreal, Canada

According to the author, the talk will explore the hidden ecological and ethical abuses that characterize small-scale animal agriculture, challenging the popular opinion that non-industrial methods of animal agriculture are viable solutions to factory farming. In addition to discussing these abuses, the talk will also explore strategies that animal advocates can pursue to promote veganism without alienating conscientious consumers.

The event is open to the public with free entrance but there is a suggested donation of $5 (at the door). Tickets must be booked in advance via the event’s website.

JOB – Postdoc in Food Studies, UIC

UIC Post-Doctoral Research Associate in Food Studies, 2014-15.

The University of Illinois at Chicago Institute for the Humanities and the UIC College of Liberal Arts and Sciences are pleased to announce a Post-Doctoral Research Associate position in the Humanities with a focus on Food Studies for 2014-15. This position is part of the UIC Chancellor’s Initiative in the Humanities.

Applicants must have received their Ph.D. within the past four years (2010). The degree may be in any discipline, but applicants’ work should focus on some area of food studies related to the humanities. The Post-Doctoral Research Associate will be housed in one of UIC’s humanities departments, will teach one course per semester and will participate in the Chicago Area Food Studies Working Group sponsored by the UIC Institute for the Humanities and the Chancellor’s Initiative in the Humanities.

We offer a stipend of $55,000 plus benefits. For fullest consideration applications must be received by December 15, 2013.

Application Process:
Applicants need to complete an online application via: https://jobs.uic.edu/
Check Job Board, and locate the listing: “UIC Post-Doctoral Research Associate in Food Studies, 2014-15“

Complete applications must include these uploaded files named as follows:
• “Abstract” – 150 word abstract with project title
• “Project Narrative” – 1000 word narrative describing the research project the applicant will undertake during the fellowship year. The statement should include discussion of major research questions, description of the project’s source base, explanation of the project’s contribution to food studies and the relevance of the work to the humanities.
• “CV” – Current CV
• “Sample Syllabus” – Sample syllabus for humanities food studies course at the undergraduate level
• “Reference list” – Email addresses for three references who will be contacted for letters

For further information please contact Susan Levine, Director, UIC Institute for the Humanities: slevine@uic.edu

CALL FOR PAPERS – Fixing Foods in Literary Modernity

Deadline: September 30, 2011

Northeast Modern Language Association (NeMLA)
March 15-18, 2012–Rochester, New York

For better and for worse, modernity has surely left its mark on the food we daily eat. Two hundred years ago in 1812, Bryan Donkin purchased from a London broker the patent for canning food items inside tin containers. Within the next decade canned goods were widespread in Britain and France (Robertson 123). One hundred and fifty years ago in the spring of 1862, Louis Pasteur and Claude Bernard’s experiments with heating liquids eventually led to pasteurized drinks—first wine and beer and then, later, milk (Greene, Guzel-Seydim, and Seydim 88).

This panel explores how literature has addressed the last two hundred years of rapidly modernizing food—a path involving hybridization, preservation, pasteurization, synthesizing, and genetic manipulation. If Brillat-Savarin’s aphorism is still telling today (“Tell me what you eat, and I shall tell you what you are”), what does literature tell us about the modern alimentary subject consuming and or pondering the foods altered by modernity? Always already integrated into our lives on multiple levels, food could not be modernized without other far reaching implications. When discussing food marked by modernity, what larger social or cultural preoccupations does literature engage? How do different authors, historical periods, literary movements, or genres posit the “the mark of modernity” on food? How might literary explorations of modernity and food inform our own contemporary food concerns?

Please send 300-500 word abstracts and a brief bio to Michael D. Becker, mdbecker@my.uri.edu with “Fixing Foods in Literary Modernity” as the subject. Please include your name, affiliation, email address, and A/V requirements ($10 fee with registration).

The panel encourages papers from multiple perspectives, fields, methodologies, and theoretical approaches.

Conference Information:
The 43rd annual convention will be held March 15-18th in Rochester, New York at the Hyatt Regency Hotel downtown, located minutes away from convenient air, bus, and train transportation options for attendees. St. John Fisher College will serve as the host college, and the diverse array of area institutions are coordinating with conference organizers to sponsor various activities, such as celebrated keynote speakers, local events, and fiction readings.

Interested participants may submit abstracts to more than one NeMLA session; however, panelists can only present one paper (panel or seminar). Convention participants may present a paper at a panel and also present at a creative session or participate in a roundtable. http://www.nemla.org/convention/2012/cfp.html

Works Cited:

  • Greene, Annel K., Zeynep B. Guzel-Seydim, and Atif Can Seydim. “The Safety of Ready-to-Eat Diary Products.” Ready-to-Eat Foods: Microbial Concerns and Control Measures. Ed. Andy Hwang and Lihan
  • Huang. Boca Raton, FL: Taylor & Francis, 2010. 81-123. Print.
  • Roberts, Gordon L. Food Packaging: Principles and Practice. Boca Raton, FL: Taylor & Francis, 2006. Print.