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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 unexplored population subgroup in developed countries such as Australia. Different to vegetarian and vegan diets that exclude all meat and all animal products, respectively, flexitarian diets limit consumption of meat and/or fish. Current and forecasted rates of meat consumption are recognised as unsustainable by both health and environmental authorities. A closer examination of the variation in dietary patterns and willingness to make further dietary change among Australian consumers who have already made the decision to limit their meat consumption, will provide a better understanding of: 1) different approaches to ‘limiting’ meat consumption (i.e., how often are meat-free meals consumed and what meat types are being reduced and to what extent), and 2) whether further changes to protein consumption are likely within the flexitarian subgroup (i.e., are they likely to further reduce meat consumption or shift to full-time vegetarian or vegan diets).

Latent class cluster analysis was performed using online data from 461 self-identified flexitarians who completed the Food Insights Quarterly (FoodIQ) Survey in December 2018, March 2019 or June 2019. Post-hoc comparisons explored differences in psychographic, socio-demographic and health-related factors between Flexitarian segments. Six segments were identified, which differ in their relative consumption of different types of meat (beef, chicken, pork and lamb), fish and meat-free meals; and willingness to make the following changes to their protein consumption in the near future: reduce meat consumption, eat meat-free most of the time, stop eating meat altogether, and follow a strict plant-based diet. The large number of segments shows the diversity of flexitarian behaviour. These segments will be discussed, along with the societal implications of the growing flexitarian subgroup.

WHEN: Tuesday 18th June, 12-1 PM

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

Dr. Lenka Malek, a qualified dietitian, was awarded a PhD in Medicine from the University of Adelaide in 2015. She is currently a Research Fellow at the Centre for Global Food and Resources.

With an overarching health and nutrition focus, Dr Malek’s research combines perspectives and methods from diverse disciplines (including nutrition, psychology, economics and marketing) to investigate human decision-making behaviour related to food choice. Her research aims to produce food-related consumer behaviour insights which can be used to inform development of and improvements in food and health policy

Dr. Malek has experience in both qualitative and quantitative research methodologies, in particular focus group discussions, in-depth interviews and online consumer surveys. She also has experience using eye-trackingtechnology as a method of objectively measuring an individual’s eye movements to provide insights into human decision-making processes, which are free from memory or social-desirability biases. While her PhD research focused on dietary choices during pregnancy and lactation, her subsequent work has focused on more diverse population groups, including Australian grocery buyers, meat consumers, vegetarians/flexitarians, and Australian and New Zealand caregivers of formula-fed infants. 

She has conducted research for Food Standards Australia New Zealand, and is currently co-leading a project for AgriFutures Australia (Chicken Meat Program). 

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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 their practices.

She took us through her data gathering process, with some background on the region and the impacts this context has on the forms that organic farming takes there. She talked about different aspects of health that these farmers highlighted – from the personal to the systemic – and the importance that the concept of “healthy soil” plays in the ways they talk about the overall health of their farm system and produce. She also discussed some of the paradoxes and difficulties that emerge in organic farming practice around health, and how the philosophical commitments health beliefs frame and constrain solutions to these. She focussed in on several case studies to highlight the creative ways that farmers and communities work around stressors, including changes to the scope of their practices and produce and widening their networks. Finally, she shared some of her recent research on the potential and difficulties involved in building more resilient and expansive support and information-sharing Austrian organic farming communities.

You can find out more about her research here and see the abstract for her talk here. Thank you once again Rebecca for such a thought-provoking seminar.

 

Rebecca presenting with slide summarising findingsRebecca presenting with slide on holistic model of health

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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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For the Food Values Research Group’s first seminar of 2019, we are pleased to welcome Jocelyn Bosse: Appropriation and Reclamation of the Kakadu Plum Jocelyn Bosse, TH Beirne School of Law, University of Queensland The presentation on the access and benefit sharing regimes in Australia focuses on the Kakadu plum (Terminalia ferdinandiana), a fruit with the highest […]

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“More and more, people are being encouraged to take part in ethical eating not only in their own homes but also when they eat out.  But what is ethical eating and how are more and more restaurants implementing this process. Professor Rachel Ankeny from the University of Adelaide joined Nick and Ian on Breakfast recently to discuss […]

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