Food Researchers in Edinburgh (FRIED)
What is FRIED?
Food Researchers in Edinburgh (FRIED) is a group that brings together academics, students and others at and around the University of Edinburgh who are interested in food-related research. FRIED and its members approach food from a variety of angles, including inequalities of food access, long-term uses and abuses of resources, food production, food governance and trade, food in relation to health and well-being, and the culture of food and eating.
As a group FRIED is very interdisciplinary, with members dispersed across University of Edinburgh Schools and Colleges, and other universities. FRIED aims primarily to bring together staff and students across the University of Edinburgh, but food researchers from other institutions are welcome to join. Non-academics interested in our work and researchers working in other areas are welcome to sign up for our mailing list.
What does FRIED do?
FRIED runs a lively seminar series in partnership with several University of Edinburgh subject groups (see pages on the left), and regular events within the University including capacity-building events on food research, writing retreats and informal group meetings.
In 2014-15 these activities were funded by the University's Institute for Academic Development and coordinated by Dr Isabelle Darmon, Dr Isabel Fletcher, Dr Christine Knight, Dr Valeria Skafida and Dr Marisa Wilson.
|Date / Time||Details||Where|
|25th Jan 2017 15:30 (1 hour and 30 minutes)||Seminar: Where is the terroir of synthetic yeast? Engineering life, human-yeast collaboration, and good wine for (future) living
Speaker: Dr Erika Szymanski # STIS, University of Edinburgh
|Seminar Room 6, Chrystal Macmillan Building, George Square.|
|9th Mar 2017 15:00 (1 hour and 30 minutes)||Seminar: tbc
Speaker: Prof Stanley Ulijaszek # Institute of Social and Cultural Anthropology, University of Oxford; Introduced by: Dr Marisa Wilson # School of Geosciences, University of Edinburgh