XLI International Conference Commission on the Anthropology of Food (ICAF)
IV International Meeting of the UNESCO-UOC Chair on Food, Culture and Development & UNITWIN Network
Your health and safety is of utmost importance to us.
That's why we take every precaution possible to create a safe learning environment, which includes:
- Distribution of medical masks and gloves to all participants. We will be strictly enforcing the rule to wear the mask at all times during the conference.
- Disinfection of the premises. The venue will be thoroughly disinfected before the event, following each conference day, and during breaks in between presentations.
- Disinfection of the equipment. Following each presentation, all equipment, including the laptop and slide pointers, will be thoroughly disinfected.
- Distanced seating. The seating will be arranged so that each participant is able to maintain a safe distance from others.
Do not hesitate to ask any question or doubt you may have
The Steering Committee
Dear Colleagues, Dear Friends.
The International Congress on Gastronomy, Sustainability and Development it’s ready to start in Cáceres (Extremadura, Spain), virtually and in presence, in the premises of the University of Extremadura. This will be also the XLI International Conference of the International Commission on the Anthropology of Food and Nutrition (ICAF), and the IV International Meeting of the UNESCO-UOC Chair on Food, Culture and Development & UNITWIN Network.
Given the interdisciplinary nature of the event, the congress will allow different perspectives from diverse disciplines addressing the relationships between gastronomy, sustainability and development. This includes work ranging from ethnographic methodologies to macro-level analysis, from diverse geographical contexts. The topics covered are absolutely current, and we are sure that it will be of your interest.
From the organizing team, we wish you a fantastic and profitable congress.
See you (in presence, or virtually) in Cáceres!
F. Xavier Medina, on behalf of the Organizing committee
Cáceres, SpainCongress on Gastronomy, Sustainability and Development
Gastronomy is in vogue...
There seems to be a certain international gastronomic bubble that, at the level of countries like Spain, is reaching its highest point. No one seems to dispute today that gastronomy is a central element in the development policies of the different territories, with a growing impact on the tourist industry.
However, on the other hand, it cannot be denied that, increasingly, broader layers of the population are raising their awareness about the environmental issues associated with this discourse. The food chain, from production to consumption and beyond, affects the environment, social and territorial balance, and impacts both our immediate environment and the most global. Gastronomy research is increasingly situating its framework in the respect for the environment, the energy investment and the use of sustainable materials, embedded in circular economic dynamics and concern for all those elements that surround food and that go far beyond nutrition: from ethics to aesthetics, from the origin to the recycling of resources, from productivity and economic benefit to gender equity and family reconciliation.
In a context such as this, productive spaces, distribution or restaurants can become key instruments for working and recreating these discourses and transmitting them to Society. This is why the aim of this congress is to analyse the problems surrounding the role of gastronomy, understood in a broad sense that includes from production processes to the Zero waste policies. The aim is to debate and to analyse the relationships established between gastronomy, its capacity to generate development and contemporary practices and theories on sustainability.
The reflection we encourage, always from an interdisciplinary point of view, includes, but is not limited to, the following topics:
• Binomial gastronomy/sustainability at a local, regional and global level.
• Gastronomic experiences articulated on the notion of sustainability.
• Production systems and sustainability.
• Gastronomy, sustainability and tourism.
• Food and Glocality. Proposals for re-geolocation.
• Technology, Food and Sustainability.
• Gastronomy and emotions.
• Food and travel.
• Ideologies and social movements.
• Food and public development policies.
• Sustainable food and big cities
Given the interdisciplinary nature of the event, proposals will be accepted from diverse disciplines that address the relationships between gastronomy, sustainability and development. This includes work ranging from ethnographic methodologies to macro-level analysis, from diverse geographical contexts and even historical analysis or audiovisual products.
Complejo Cultural San Francisco. Sala Europa y Sala Miguel Hernández. Ronda de San Francisco, 15, 10002 Cáceres. Cáceres, Spain
Hotel NH Collection Cáceres Palacio de Oquendo. Plaza de San Juan, 11, 10003 Cáceres. Cáceres, Spain
+122 Expert Speakers:
Paul Collinson, David Conde, Lorenzo Mariano, F. Xavier Medina, Helen Macbeth, Frédéric Duhart, José Antonio Vázquez Medina, José María Aizega, Borja Rivero Jiménez, Sonia Mlayah Hanzaoui, Julián López García, Carmen Soares, Alicia Aguilar Martínez and more...
Date & Time
September 24th - 26th, 2020
Conference program will be soon published!
Universidad de Extremadura, Diputación de Cáceres, Proyecto 4IE+, Cátedra UNESCO, ICAF, Ayuntamiento de Cáceres, Vargas Figueroa Hostel, Gran Hotel Don Manuel, Hotel Don Carlos, Hotel La Bohème, Hospes Palacio de Arenales & Spa, Corderex, Facultad de Enfermería y Terapia Ocupacional, Cafetería Restaurante El Montaito
More than ten towers dominate the historic quarter of Caceres, delimited by Arab walls. Cobbled streets marked by medieval, fortified homes and Renaissance palaces make up the most beautiful sceneries in this city, which was declared UNESCO World Heritage site.
The local history is closely related to one the historic, peninsular routes: ``Vía de la Plata`` (the Silver Route), a Roman road that linked Seville and Astorga, used by the pilgrims who were headed to Santiago de Compostela. Pork products and shepherd recipes are the fundamental elements of the rich culinary tradition of this region, the dishes should be served with some of the excellent wines from Caceres.
The main organizer of the congress is the International Commission on the Anthropology of Food and Nutrition (ICAF). It is a Commission of the International Union of Anthropological and Ethnological Sciences (IUAES).
The objectives of the Commission are...
• To promote anthropological research in basic and applied research on food and nutrition.
• To promote a holistic and interdisciplinary approach to food studies.
• To encourage and support education and training in food anthropology.
• To promote the collaboration of anthropologists with institutions and individual experts in related fields of study.
• To stimulate indigenous knowledge about food problems in developing countries.
ICAF holds at least one international conference a year. The titles of the last conferences have been the following ones: Food, Gastronomy and Tourism, Food and Sustainability, Food, Internet and Social Media, Food and the Economic Crisis, Food and Art, Food and Love, Birds as food, Coevolution of human beings and their food, Food in conflict areas, Food sharing and Pure food.
On this occasion the Organizing Committee of the event has been formed by three of its members:
Professor of social anthropology (food anthropology) in the department of food and nutrition, health sciences studies, Universitat Oberta de Catalunya (UOC). Director of the UNESCO Chair in Food, Culture and Development at the same university, and World President of the International Commission on the Anthropology of Food and Nutrition (ICAF).
Doctor in Anthropology. Professor at the University of Extremadura. Member of the Interdisciplinary Group in Society, Culture and Health of the said University. Member of the International Commission on the Anthropology of Food and Nutrition (ICAF). Author of a number of publications, book chapters and conferences on aspects related to food from the perspective of culture. Arturo Barea Award 2019 for his work on hunger in the Spanish post-war period.
Doctor in Anthropology. Professor at the University of Extremadura. Author of more than 80 publications including scientific articles, books and book chapters. Extraordinary Doctorate Prize, he was the winner of the second edition of the Prize for the Best Doctoral Thesis of the G9 Group of Universities. He has been Visiting Professor at the San Carlos University of Guatemala and Visiting Scholar at the Center for Human Rights and Peace Studies, in CUNY, New York. Member of the research group ``American Ethnology``, is part of the ``Observatory of Food in Mexico`` and the ``Scientific Committee of Action against Hunger`` in Guatemala.
30th JuneProposal Submission
Before31th JulyReduced price payment
Before23th SeptemberFull price payment
Virtual conference will be held using the platform Zoom
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The event will have a large international Scientific Committee of the highest level that will ensure the quality of it. Along with academics, specialized in nutrition and food-related issues from more than eight different countries, we will have representatives from reference institutions such as FAO (Food and Agriculture Organization of the United Nations), the Basque Culinary Center, The Institut National du Patrimoine of Tunisia or the Center for International Forestry Research CIFOR of Rome.