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 the social science of food and eating, inequalities in food access, long-term uses and abuses of resources, food production, food governance and trade, and food in relation to health and well-being.
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.
FRIED is run by a small steering group who meet regularly to plan the network's activities. Currently this group comprises: Mary Brennan (Business School), Neil Chalmers (SRUC) Isabelle Darmon (SPS), Isabel Fletcher (SPS), Valeria Skafida (SPS), Matias Margulis (SPS) and Marisa Wilson (Geosciences). If you have an idea for future FRIED activities or want to become more involved in running the network please get in touch.
What does FRIED do?
FRIED runs a lively seminar series in partnership with several University of Edinburgh subject groups (see below and pages on the left), and regular events within the University including capacity-building events on food research, writing retreats and informal group meetings. It now has a student network, Students of Food From Edinburgh or STUFFED which runs its own events (see page on the left for further information).
FRIED members also teach on a variety of food-related topics. Our courses include The Social Life of Food (TSLF), an Honours course in the School of Social and Political Science convened by Isabelle Darmon and Niamh Moore, which covers tastes, flavours and cuisines, diets, meals sociability and the collective. At the post-graduate level Matias Margulis teaches the course Global Food Security Governance. In other years, Marisa Wilson's Geographies of Food course in the School of Geosciences has explored the globalisation of food through a political economic and historical lens, complementing the sociological explorations of food presented in the Social Life of Food course.
For the last four years, we have co-organised workshops in Paris and Edinburgh, involving researchers and PhD students from FRIED, from the Sociology of Food Unit of the Centre Maurice Halbwachs (CNRS Paris), and a similar group of researchers at the Department of Food and Resource Economics (University of Copenhagen). Against the current, we called our events ‘Bridg’it!’ with the subtitle: Studying food, flavours and eating across the Channel and the North Sea. Our next will be held in Paris, May 2019. For further details please contact Isabelle.Darmon@ed.ac.uk.
|Date / Time||Details||Where|
|5th Feb 2020 15:30 (1 hour and 30 minutes)||Seminar: The motivations and strategies for meat reduction at different stages of the family lifecycle
Dr Joya Kemper (The University of Auckland); Introduced by: Professor Mary Brennan (The University of Edinburgh);
|Lecture Theatre 1A, The Business Schoool, 29 Buccleuch Pl, Edinburgh EH8 9JS|