Heather Paxson, Interim Head and professor, MIT Anthropology Faculty, paxson (at) mit.edu

Kasper Ostrowski, Ph.D., Aarhus University, CC, imvko (at) cc.au.dk



Meeting Food and ‘fooding’ – encounters between well-known and surprising qualities of food

We encounter food every day. In various settings, in multiple versions and with a wide array of consequences and affordances. Food is both a necessity and a choice. In this session, we will investigate the ‘orderings’ of food (Latour, 2006; Law, 1994); the multiple ways, in which we ‘meet’ and practice food. What is present, emerging, made available, – and/or excluded through metrological work? (Callon et al., 2002) How, when and where? Food and foodstuff has recently taken the centre stage in our public domain. In a Nordic setting, the once frozen grounds of the cold north seem to be thawing out. Notions of origin, terroir and place-specific food and produce are gaining increasing interest in Scandinavia. Both food as a gerund – fooding – and the changing foodscape is and has been prone for STS based inquiries (Eg.:Mol, 2014; Paxson, 2016).


We encourage Food focused STS scholars, geographers, statisticians and others with interest in food research to explore and perform food encounters – in particular we encourage creative presentations, including tastings, short movies, performance lectures and the like.


The session will be orchestrated by professor Heather Paxson, MIT and Ph.D. Kasper Ostrowski, AU. It will be hosted by Kasper with Heather somehow present as ‘non-present participant’.


Callon M, Méadel C and Rabeharisoa V. (2002) The economy of qualities. Economy and Society 31: 194-217.

Latour B. (2006) Vi har aldrig været moderne, København: Hans Reitzels Forlag.

Law J. (1994) Organizing Modernity: Blackwell.

Mol A. (2014) Language trails: ‘Lekker’and its pleasures. Theory, Culture & Society 31: 93-119.

Paxson H. (2016) Rethinking Food and its Eaters: Opening the Black Boxes of Safety and Nutrition. In: Jakob A. Klein and Watson JL (eds) The Handbook of Food and Anthropology. London: Bloomsbury Academic.