Food and Culture Colloquium
FCC Quick Links
- Click here to register for the colloquium.
- Click here for the colloquium schedule and suggested readings.
- Click here to register for our next "In the Kitchen" practicum!
- The FCC is back: click here for our second semester kickoff flyer! [pdf]
Colloquium Description: Food studies is a truly dynamic and interdisciplinary field that plays out extremely well within the liberal arts setting (just as much as it plays out throughout our daily lives). On Denison's campus, connections to food continue to be explored through formalized courses (particularly through FYS and Modern Languages), as well as through student organizations and dining hall committees. Expanding on Denison's pre-existing network and programming, which during the 2011-2012 academic year included the introduction of food and culture programming in the residence halls and the creation of the Community Culture Kitchen at The Open House, the colloquium is organized as a series of 24 modules spanning the academic year; additionally, "in the kitchen practicums" are further integrated to add to this experience.
The Food and Culture Colloquium is open to all faculty, staff and students, as well as community members. All lectures will take place on Wednesdays throughout the year in Slayter Auditorium from 4:30pm-5:30pm. Space is limited per session to the maximum capacity of the auditorium. N.B. Participants are invited to attend any and all sessions of interest, i.e., it is entirely permissible to not attend every session. However, as noted below (see "Attendance and Readings"), the number of sessions attended is especially important for those who would like to participate in the field study trip to Cincinnati on April 20, 2013.
The coordinating office of the 2012-2013 Food and Culture Colloquium is the Office of Multi-Cultural Student Affairs (MCSA) which assumes an active role in helping students find ways to connect. Through a spectrum of learning experiences and educational services we seek to help create and sustain a campus environment where students not only respect themselves but an environment that engenders mutual respect among the student body across ethnic-racial, cultural, religious, gender, socio-economic status, (dis)ability and sexual orientation lines. Consistent with, and widening the scope of, MCSA’s mission, the Food and Culture Colloquium shall serve as an environment of learning and interaction for not only students, but for faculty, staff and community members, as well.
The colloquium is framed within the context of a cross-cultural approach to the study and appreciation of food as a medium for identity exploration and development, an approach which is reflected in the thematically arranged modules that will be presented throughout the academic year. Following an introduction to the study of food and culture at Denison, the colloquium’s general themes will emphasize food identity, the liberal arts, (socio-)linguistic celebrations of food, international regional celebrations of food, and contemporary food issues and environmental sustainability. This said, each module is independent from the other (linking food to a specific cultural context), though as a whole, the colloquium aims to especially emphasize the cultural identities and communities present on Denison’s campus today.
With the aforementioned in mind, many individuals representing a diverse array of the liberal arts experience (refer to the list of participating groups below), have been invited to present on themes that speak to their personal and/or professional research interests. By the end of this year’s colloquium, those who to the best of their ability attend every lecture, complete the provided readings and participate in at least one practicum should be:
- Exposed to a variety of themes that intersect with food, culturally or otherwise;
- Grounded in the introduction to the general field of food studies, as rooted in a liberal arts tradition and format;
- Knowledgeable of contemporary issues regarding food and foodways;
- Able to articulate food identity from a variety of lenses and complementary identities;
- Comfortable in explaining and (ideally) preparing food.
Linked directly to the Food and Culture Colloquium, “In the Kitchen” practicums will take place in either Lamson Lodge or The Open House (refer to the colloquium schedule). Participation will be determined on a registration basis for each practicum, with preference given to individuals who have not yet participated in a Food and Culture Colloquium practicum. In addition, the Office of Multi-Cultural Student Affairs will continue to work with the Center for Religious and Spiritual Life in organizing the Community Culture Kitchen, and with the Office for Residential Education and Housing in facilitating food and culture programs in the residence halls. Participation in the CCK or residence programming will not negatively affect participation in practicums. There are no charges to the participants of any food and culture program, except for non-meal plan holders participating in the International Food and Culture Festival (March) or participants going on the field study trip (more information to be released prior to the start of the fall 2012 term).
There is no “grade” for this colloquium, and unless one plans to attend the field study trip, there is no “attendance” being taken. This said, in order to make the most out of this unique experience, it is highly encouraged that participants attend as many sessions as possible and complete as many of the suggested readings as possible in advance. While this schedule is set as follows, please be mindful that sessions may change with little to no advance notice. The most updated colloquium schedule will be shared with members on the official list serv and on the Colloquium Schedule and Suggested Readings page. Information may also be found on Facebook. N.B. Readings are not "mandatory" and should not be a deterrent to one's decision to participate in any given session.
The year’s colloquium is organized by Mark Anthony Arceño, Program Coordinator in the Office of Multi-Cultural Student Affairs. Colloquium presenters have been drawn from various parts of the campus and include representation from: Career Exploration and Development, Dining Services, People Endorsing Agricultural Sustainability, the Entrepreneurship Program, the Library, Residential Education and Housing, Modern Languages, Student Development, Center for Religious and Spiritual Life, International Student Services, Center for Women and Gender Action, Women’s Studies, Denison Feminists, Outlook, Environmental Studies, Political Science, English, Office of the Provost, Economics, Middle Eastern Cultural Organization, Sociology/Anthropology, Communication, and the Office of Sustainability.
In addition, we would like to express our sincere gratitude for the financial support of the 2012-2013 Spectrum Series: Creativity & Courage, Burton D. Morgan Entrepreneurship Program, Environmental Studies, Modern Languages, the Office of Sustainability, and the Office of the Provost Diversity Programming.
For further information, please contact Mark Anthony Arceño, organizer of the Food and Culture Colloquium, at email@example.com.