Food is a very important part of our life. We need it for sustenance and it pervades our social, cultural, and religious life. In the course of the everyday, we are bombarded by advertising that encourages us
to eat, to eat more, and to eat the tastiest and the biggest portions.
Through social media, we are introduced to many recipes and ingredients from other lands, all in pursuit of food’s taste factor. The taste of festivals forms a significant part of our life, and many festivals are associated with religion, remembrance, and prayer. Food during the religious holiday of Christmas can either make or break the holiday spirit; for example, the memory of having the best turkey, the best mince pies, and sitting around the Christmas tree warms many a heart. Carnival, another religious festival that is also a cultural event, has its own traditions regarding festival food.
Food consumed during carnival is something Caribbeans look forward to, as well as the fun and convivial atmosphere. At some carnival events, one can smell roasted corn from a distance; at others, corn soup, doubles, barbecues, and jerk chicken or pork are also on the menu.
In America, Thanksgiving dinner is a significant part of American culture; people look forward to a menu centred around a beautifully baked golden turkey. In Greece, people gather for food festivals such as the melitzana or aubergine festival, a celebration that brings together a love of food and music and is usually celebrated three days annually. Also in Greece, a sardine festival celebrating the popular fish (considered the secret to longevity) is held in towns such as Lesvos, Chania, and Preveza, and there are also wine festivals and an orange tree festival in Karavas.
This series focuses on food's role in festivals and how humans adopt and adapt ideas about food in festival culture, and the history, heritage, tradition, creativity, social and political culture that is associated with it. It also examines festivals where food is not the main focus but where it significantly adds to ambience, memory, and tradition. We aim to leave the door open to other notions that go beyond these descriptions and explore the other forms food may take in festivity, celebration, rituals, rites, lore, ceremony, private gatherings, harvest festivities and celebrations, public holidays, etc.
It also seeks to explore the human fascination for taste and the significance of food in festivals, history, heritage, and our contemporary space. We are looking for contributions that explore food experiences through travel and the relationship, if any, between street food and food in festivals. We are also interested in submissions that focus on policies, preparation, and organising food for festivals.
In light of current health crisis and lockdowns we welcome submissions that focus on how pre- and post-lockdowns and distancing rules might affect organising and preparing festivals including the food that people look forward to at events. We welcome personal narratives or autoethnographic work that is theoretically informed and empirically grounded. In this special series, we focus on Festival Food Culture, including but not limited to:
• History, heritage and traditions
• Recipes and festivals
• Cultural identity and festivals
• Food experience
• Festival food and the senses
• Food processing
• Taste and pleasure
• Festival food and emotions
• Festival food and the senses
• Food festival competitions
• Festive cooking and eating versus the everyday
• Pre- and post-crisis, lockdowns, distancing rules and festival food
• Organising and preparing food for festivals, celebrations, ceremonies, etc.
Practitioners are welcome to submit articles in their particular area of interest within festival culture. All submissions considered for inclusion will go through a peer-reviewed process.
Please send your 500 word abstract and 150 word (Microsoft Word Document) by 1 March 2022.
We are accepting photographs to accompany this series.
Abstracts/papers previously published or under consideration for publication while being evaluated for this Journal will not be accepted.