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RIT College of Liberal Arts and College of Applied Science & Technology
Conable Conference in International Studies
Cuisine, Technology & Development
March 24 - 26, 2011

Sponsors

RIT ------ College of Liberal Arts ------ Program in International Studies ------ College of Applied Science and Technology ------ Conable Endowment in International Studies ------ UC Davis: University of California

Speakers

Keynote:

Carole M. Counihan
Carole M. Counihan, Ph.D. Professor of Anthropology, Millersville University, Editor-in-Chief, Food and Foodways

Carole Counihan is professor of anthropology at Millersville University, one of fourteen universities in the Pennsylvania State System of Higher Education. She has a BA in history from Stanford University cum laude and a Ph.D. in anthropology from the University of Massachusetts at Amherst. She has been active in anthropology, gender, and food studies for over two decades and has conducted ethnographic research in Sardinia and Florence, as well as in the United States.

Carole Counihan is author of Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence (Routledge 2004). Based on food-centered life histories with twenty-three Florentines, this book offers a portrait of Florence across the twentieth century by describing changes in the beliefs and behaviors surrounding food. Counihan is also author of The Anthropology of Food and Body: Gender, Meaning and Power (Routledge 1999), a collection of essays on the ways that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies. She is editor of Food in the USA: A Reader (Routledge, 2002) and, with Penny Van Esterik, of the second edition of Food and Culture: A Reader. With her husband, anthropologist Jim Taggart, Counihan conducted a long-term life history project on food and gender identity in the Mexicano town of Antonito in Colorado's San Luis Valley. She received a 2005-2006 National Endowment for the Humanities Fellowship to complete her book based on this research, A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado (University of Texas Press, 2009). Her newest research project is on food activism in Italian chapters of the Slow Food movement.

Carole Counihan is editor-in-chief of the scholarly, interdisciplinary, international journal Food and Foodways. At Millersville University, Dr. Counihan teaches in Women's and Latino Studies as well as in anthropology. Her courses include Food and Culture, World Hunger, Ethnographic Methods, Latino Culture through Film, Male/Female, Latino Cultures in the US, and Gender, Race, and Class. She teaches short courses on food anthropology as a visiting professor at the University of Gastronomic Sciences Masters Program in Colorno (Parma), Italy.

Plenary Session on Cuisine Studies Participants:

Clare Hasler-Lewis
Clare Hasler-Lewis Executive Director, Robert Mondavi Institute for Wine and Food Science at the University of California, Davis

Clare Hasler-Lewis was named the founding executive director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis in February 2004. Hasler is an international authority on "functional foods" — foods that provide specific health benefits that may reduce risk of chronic disease, such as lowering the risk of heart disease or cancer, in addition to meeting basic nutritional needs. From 1992-2000, she served as the founding director of the Functional Foods for Health Program at the University of Illinois. She is the lead author on the American Dietetic Association 2009 Position Paper on Functional Foods.

As executive director of the Robert Mondavi Institute, Hasler leads programming and vision-development efforts. She also serves as the university's primary liaison to the wine and food industries. Hasler holds a dual doctoral degree in environmental toxicology and human nutrition from Michigan State University and a master's degree in nutrition from the Pennsylvania State University. She also earned a master's degree in business administration from the University of Illinois at Urbana-Champaign, Hasler was also a postdoctoral fellow at the National Cancer Institute, National Institutes of Health. Prior to joining UC Davis, Hasler was an assistant professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign, as well as an adjunct assistant professor in the College of Pharmacy at the University of Illinois at Chicago. She has published over 50 research papers, invited reviews or book chapters and is the editor of the 2005 book, The Regulation of Functional Foods and Nutraceuticals: A Global Perspective from Blackwell Publishers. Hasler is a member of a number of societies, including American Association for Cancer Research, American Association for the Advancement of Science, American Society of Nutrition, Institute of Food Technologists and Sigma Xi. In 1998 she was recognized by Self magazine as one of the "Top 25 Food Influentials" and is a Distinguished Lecturer for the Institute of Food Technologists (IFT)—the Society for Food Science and Technology. She currently serves on the Board of Directors of Chiquita Brands International, Inc. and chairs the Food Safety, Innovation and Technology Committee.

Carolyn de la Peña
Carolyn de la Peña Director of the Davis Humanities Institute, Professor of American Studies, University of California, Davis

Carolyn de la Peña is Professor of American Studies, director of the UC Davis Humanities Institute and co-editor of Boom: A Journal of California. She also chairs the system-wide network of Humanities Center Directors and co-coordinates the Multi-Campus Research Initiative "Studies of Food and the Body" for the University of California. She is the author of two books (Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda, 2010 and The Body Electric: How Strange Machines Built The Modern American, 2003), one co-edited volume Re-Wiring the Nation: The Place of Technology in American Studies (2007) and numerous articles on the history of Americans' efforts to achieve health through technologies.