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), Isabelle Darmon (SPS), Isabel Fletcher (SPS), Valeria Skafida (SPS), and Marisa Wilson (Geosciences). If you want to become more involved in running the network have an idea for future FRIED activities or please get in touch.
What does FRIED do?
FRIED runs a lively online seminar series sometimes in partnership with different University of Edinburgh subject groups. In the past we have also organised regular events within the University including capacity-building events on food research, writing retreats and informal group meetings. We hope to resume these activities when it is safe to do so. It now has a student network, Students of Food From Edinburgh or STUFFED which runs its own events (see links on the right for further information).
FRIED members also teach on a variety of food-related topics. Our courses include The Social Life of Food (SLoF), 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. 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. In previous year's Valeria Skafida's Digesting Food Policy course has explored food and diet from the perspective of social policy.
In previous 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. Due to Covid we do not know when our next event will take place, but to find out more please contact Isabelle Darmon.