The Food Values Research Group has been busy the last few months! There is no seminar next month for November, but we will be back in December with a presentation from Nikki Dumbrell from the Centre for Global Food and Resources at the University of Adelaide. A continuously updated list of upcoming seminars can be found here – pop the dates in your diary and stay tuned for early 2020!

If you missed any of the presentations over the previous few months, have a look through some of the photos to catch yourself up. In August we heard from Dr Lenka Malek from the Centre for Global Food and Resources at the University of Adelaide. Dr Malek presented some wonderful new insights into flexitarians, a growing and largely unexplored population subgroup in developed countries such as Australia.

Lenka Malek with slide on flexitarian data Lenka Malek with slide showing study objectives























September saw the FVRG combining with the History Department seminar series to present Dr Julie McIntyre from the Department of History at the University of Newcastle. Dr McIntyre spoke on cultural histories of global alcohol production since the 1950s, giving us an overview of the main themes in the world production of beer, wine, cider and spirits during this period.

Julie with photographic slide Julie with photographic slide




















And finally, October’s seminar saw Dr Graham Ellender, from the School of Dentistry at the University of Adelaide talking about flavour in life. He ran us through an overview of some of the extrinsic and intrinsic determinants of flavour perception across the lifespan, and ways that we might intervene to prevent malnutrition and dysnutrition in ageing and clinical populations by modulating some of the more ’emotional’ and contextual determinants of flavour. He also introduced us to his current project with John Coveney looking at such factors in cancer patients.

Graham Ellender presenting with title screen Graham Ellender talking on wine flavour perception Graham Ellender with slide on factors that contribute to flavour

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For the Food Values Research Group’s October 2019 seminar we are pleased to welcome Dr Graham Ellender:

Flavour in Life

Dr Graham Ellender, Dentistry, University of Adelaide

Flavour is often taken for granted, yet its import is seriously underrated and poorly understood both by laity and professionals. In reality, it is a neural percept comprising diverse senses, largely olfaction accompanied by gustation. Throughout life flavour perception changes. Deficits in flavour develop with aging, modulated by ‘emotional’ factors leading to potential malnutrition or dysnutrition. Significant changes can be the result of various diseases, and their treatment and management. Of particular significance is the impact of cancer and treatments of cancer by chemotherapy and radiotherapy.

In conjunction with John Coveney, we are undertaking a review of the influence of cancer and its treatment on alterations of taste and smell, and the methods currently employed to ameliorate malnutrition. Certain aspects of gastronomy are viewed as means of regaining purpose and pride in the eating process to mitigate malnutrition from being a prime factor compromising success of current treatment regimes. The review currently undertaken is a prelude to a collaboration with two centres in Europe. Graham will review the significance of the physiology of flavour, the influences of disease and aging and a multidisciplinary approach to gastronomy applied to ‘biomedical gastronomy’.

WHEN: Tuesday 15th October, 12-1pm

WHERE: Ira Raymond Room, Barr Smith Library, North Terrace Campus, University of Adelaide (click here for campus map)

Graham currently holds an adjunct Senior Lectureship at the University of Adelaide in Dentistry. He graduated with a Bachelor of Dental Surgery, University College Hospital, London, MDSc (Melb) in Dental Prosthetics and Biomaterials and PhD (Melb) in Experimental Pathology, University of Melbourne, and was teaching at Melbourne University for over two decades. After exiting academia, he became a winemaker and developed an academic interest in flavour and gastronomy.

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various alcohol bottles against wooden backdrop

For the Food Values Research Group’s September 2019 seminar, jointly with the Department of History Seminar Series, we are pleased to welcome Dr Julie McIntyre:

Beer, wine, cider, spirits and tradition versus modernity: Towards a cultural history of global alcohol production since the 1950s

Dr Julie McIntyre, Department of History, University of Newcastle

Cultural histories of alcohol production, distribution and consumption are relatively new in the Anglophone world. Anthropologists first recognised in the 1990s that temperance taboos around the pleasure and sociality of drinking alcohol had long suppressed humanities and social science interest in the causes and effects of relationships between people and different forms of alcohol. Over the past decade, historians too have moved beyond focusing on the policing and punishing of inebriety. There is increasing attention to drinks production as constitutive of place and identity, drinks trade as significant in political economy at colonial, imperial and global scales, and to drinker agency as well as the role of the state and activists in containing drunkenness.

This paper presents the main themes in the world production of beer, wine, cider and spirits since the 1950s for a new anthology on the cultural history of alcohol. These themes centre on international affordances and disruptions that occurred during the postwar acceleration of economic prosperity in some nations compared with others. Affordances included industrial-scale development through new sciences and technologies to grow ingredients and manufacture drinks. Disruptions ranged from changing consumer tastes to producers’ structural resistance to modernity. The seismic postwar reconfiguration of global alcohol production is visible in the political economy, class politics, environmental concerns and new forms of tourism that underpin localist claims by some producers, traders and consumers that drinks ought to be authentic and respect pre-industrial traditions.

WHEN: Monday 16th September, 12-1pm

WHERE: Stretton Room (420) Level 4, Napier building, North Terrace Campus, University of Adelaide (click here for campus map)

Julie McIntyre is a Senior Lecturer in History at the University of Newcastle. She is interested in cultural intersections in commodity production and how crop production connects people in rural and urban settings. She has published widely on the role of wine in Australian economy, society and environments since 2007, including two award winning books. Her most recent research fellowship is a 2019 Fulbright visit to the University of California, Davis. Her next book is a global history of Australia for Princeton University Press.

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Range of foods from flexitarian diet

For the Food Values Research Group’s August 2019 seminar, we are pleased to welcome Dr Lenka Malek How flexible are flexitarians? Consumer segmentation based on meat consumption frequency and willingness to make further changes to protein consumption De Lenka Malek, Centre for Global Food and Resources, The University of Adelaide Flexitarians are a growing and largely […]

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Mid last month, the Food Values Research group was pleased to host Rebecca Paxton, a doctoral candidate from the University of Natural Resources and Life Sciences, Vienna. Rebecca presented some of the data she has gathered during her PhD project, looking at holistic/systemic models of health and how Austrian organic farmers incorporate health promotion into […]

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organically farmed food

For the Food Values Research Group’s June 2019 seminar, we are pleased to welcome Rebecca Paxton: Austrian organic farmers as health promoters Rebecca Paxton, University of Natural Resources and Life Sciences, Vienna This presentation explores health promotion as a function of organic agriculture, with a focus on the perceptions and practices of Austrian organic farmers. It […]

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Global wine

For the Food Values Research Group’s April 2019 seminar, we are pleased to welcome Chelsea Davis: Cultivating Imperial Networks: British Colonial Wine Production at the Cape of Good Hope and South Australia, 1838-1910 Chelsea Davis, George Washington University, Washington D.C. This presentation will focus on the British Empire’s colonial wine industries at the Cape of Good […]

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reducetarian meal

Few divides seem as unbridgeable as that between vegans and meat-eaters. However, a recent movement known as the “reducetarian” diet aims to do precisely this. GoodFood’s Paula Goodyer recently spoke to Brian Kateman, who spearheads this movement, and Food Values Research Group’s Dr Heather Bray, on how we might begin to build bridges and reduce […]

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Last year, members of the Food Values Research Group team published a wonderful article exploring the “Meat Paradox,” a term coined to describe the apparent disconnection between people not wanting animals to suffer, yet killing them for food. This paper explored how cognitive dissonance and inconsistencies are rationalised by meat consumers. This research was featured […]

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Food Values Research Group graduate researcher Emily Buddle was invited to give a presentation at the Australian White Suffolk Conference in Robe, SA on 11th February 2019. Her presentation “Consumers, community and farm animal welfare” discussed many of her PhD results including how Australian meat consumers understand farm animal welfare and the role of farm […]

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