University of Arizona's Institute of the Environment and School of Geography and Development, College of Social and Behavioral Sciences
Diana Liverman is a Regents Professor of Geography and Development and Co-Director of the Institute of the Environment at the University of Arizona. Her work addresses challenges related to climate change, food security, and land use, among other environmental issues. She co-authored Food Security and Global Environmental Change. With funding from the Social Studies Research Council and MacArthur Foundation, she has conducted research on the relationship between global warming and agricultural production in Mexico and is former chair of the Science Advisory Committee for the ICSU Global Environmental Change and Food Systems program. Dr. Liverman is among the 178 scientists, artists and scholars from the United States and Canada to receive a 2014 Guggenheim Fellowship Award.
Changing Geographies of Food
Diana LivermanWednesday, October 15, 2014 - 6:30pm
We are living in a new planetary epoch - the Anthropocene - in which humans are changing the environment at a global scale. Dr. Liverman leads us on an exploration of how our everyday food choices contribute to these changes and are in turn affected by them in an increasingly connected world. How can we ensure food security for all in a world where agriculture competes for land and water with cities, industry, and ecosystems; where climatic or economic upheaval in one corner of the world triggers food price rises in another; and where billions are hungry while others are overfed? This lecture will assess the state and geographies of our food system, tracing trends in environment, food production, trade and consumption, and identifying choices that can promote a more sustainable future for food around the world.Click to watch lecture
University of Arizona's Southwest Center, College of Social and Behavioral Sciences
Gary Paul Nabhan is the W.K. Kellogg Endowed Chair in Sustainable Food Systems based at the University of Arizona's Southwest Center in the College of Social and Behavioral Sciences. He has been recognized by Time, the Utne Reader, Bioneers, New York Times, Chefs Collaborative, Slow Food and the Edible Communities Network as a pioneer in both the food re-localization movement and in heirloom seed conservation. Dr. Nabhan has writen 26 books on food and agriculture and keeps a heritage fruit tree orchard in Patagonia, Arizona. To learn more, please visit: garynabhan.com.
Tucson: City of Gastronomy, Hub for Food Diversity
Gary NabhanWednesday, October 22, 2014 - 6:30pm
This presentation will highlight why Tucson has been nominated to become the first UNESCO-recognized Global City of Gastronomy in North America, and why it has become a nursery grounds for rediversifying the American diet as means to provide farmers with better livelihoods, celebrate our multi-cultural food heritage, and combat obesity and diabetes. The antiquity of agriculture and diversity of desert food traditions in the Tucson Basin is unparalleled within any metro area in the entire United States, but many of Tucson's current inhabitants remain vulnerable to hunger, food insecurity and nutrition-related diseases. We will suggest how this collaboration among the city, county, university and local non-profits and food micro enterprises can be used as a means to leverage positive change to enhance food security and alleviate poverty in the eight USDA- designated food deserts within Metro Tucson. It will also discuss how enhancing the diversity of food choices available to our community and others relates to issues of food justice and food democracy.Click to watch lecture
University of Arizona's Southwest Center and School of Anthropology, College of Social and Behavioral Sciences
Maribel Alvarez is an Associate Professor of Anthropology and Associate Research Social Scientist with the UA Southwest Center. She serves as a Trustee of the Library of Congress American Folklife Center and Program Director of Tucson Meet Yourself and is Co-Founder and Co-Director of the culinary conservation alliance Sabores Sin Fronteras (Flavors without Borders). As a Fulbright Scholar, she spent a year researching regional cooking and agriculture in Sonora, Mexico. Dr. Alvarez has produced essays, books and monographs on topics ranging from folklore to pedagogy and is an advocate for social engagement and community arts initiatives.
We Eat What We Are
Maribel AlvarezWednesday, October 29, 2014 - 6:30pm
Every loop in our social fabric involves food. When a friend passes or a baby is born, we gift the family with food. We gather to celebrate, reflect, and worship with food: wings on Super Bowl Sunday, birthday cake, Thanksgiving turkey, pozole de trigo for the Día de San Ysidro, Challah bread for the Sabbath. Even our everyday meals – how we prepare, serve and consume them – tell a story of who we are. Did you have cereal, miso soup, croissants, pao de queijos, or Vegemite on toast for breakfast this morning? As one of the most enduring and persuasive symbolic code systems, food is an object through which humans construct the powerful imaginary of belonging, nostalgia, safety, pleasure and loyalty, which in turn construct our fundamental ideas of home, family, nation and community. In this talk, Dr. Alvarez provides an anthropologist’s perspective on food by exploring how we define ourselves – and others – through our daily food habits, traditions, and practices.Click to watch lecture
University of Arizona's School of Anthropology, College of Social and Behavioral Sciences
Emma Blake is an Associate Professor of Anthropology at the University of Arizona. She has conducted extensive archaeological fieldwork and published multiple works concerning Italy in the first and second millennia BCE, including the role of feasts in ancient culture. She is Co-Director of the Marsala Hinterland Survey along the western coast of Sicily and is former Assistant Director of the excavations at Monte Polizzo. Dr. Blake was a 2012-2013 recipient of the Rome Prize in Ancient Studies, presented by the American Academy in Rome, for a proposed study of social networks and ethnic groups in pre-Roman Italy.
Edible Roman Empire
Emma BlakeWednesday, November 5, 2014 - 6:30pm
What lessons can we learn about food and foodways from the Roman Empire? A surprising amount. The Roman Empire encompassed some 50-60 million people, transforming the lives of its conquered populations. Wheat, olive oil, wine, and fish paste were mass-produced and transported thousands of miles, undercutting local food traditions. Agribusiness and monoculture supplanted independent farmers. Crops were harvested unsustainably. But at the same time many people benefited from greater food security than ever before. Who were the winners and losers in this, the first globalized food system? For example, in North Africa Roman hydraulic technology made the arid pre-desert farmable, but disrupted the herding routes of nomadic pastoralists. Drawing on cutting edge archaeological techniques and the latest discoveries, Dr. Blake weighs the costs and benefits of the Roman Empire on nutrition and life expectancy as well as on the environment and culinary heritage. These insights into ancient foodways may provide guidance for our own future.Click to watch lecture
University of Arizona's Center for Integrative Medicine, College of Medicine
Victoria Maizes is a Professor of Medicine, Family Medicine and Public Health at the University of Arizona College of Medicine and the Executive Director of the University of Arizona's Center for Integrative Medicine. She has written and lectured extensively about nutrition, including advice for cancer patients and expectant mothers. Dr. Maizes is the editor of the Oxford University textbook Women’s Integrative Health and the author of Be Fruitful: The Essential Guide to Maximizing Fertility and Giving Birth to a Healthy Child. In 2009 she was recognized as one of the world’s 25 intelligent optimists by ODE Magazine.
Food for Pleasure, Vitality, and Health
Victoria MaizesWednesday, November 12, 2014 - 6:30pm
Gluten-free, sugar-free, vegan, organic, whole, raw, grass-fed, pro-biotic, non-GMO, no-carb, low-carb, slow-carb, Atkins, Paleo, Mediterranean. With so many diets and options for selecting food, the best choices for our health are unclear and only seem to get more complicated. Why are so many people now avoiding dairy and wheat – foods once considered mainstays of the American diet? Why are eggs – once considered good, then considered bad – now considered good again? Why are food allergies on the rise? Are people really starting to eat dirt on purpose? Join Dr. Victoria Maizes as she draws on current science to demystify the latest diet trends and offer strategies for selecting food for pleasure, vitality, and health.Click to watch lecture