Call for Chapters: "Food on Film: Bringing Something New to the Table" (full consideration 31 July 2013)

full name / name of organization: 
Tom Hertweck, University of Nevada, Reno
contact email: 

Call for Chapters for an Edited Collection
Food on Film: Bringing Something New to the Table
Edited by Tom Hertweck (University of Nevada, Reno)

In the past fifteen years, food culture has undoubtedly gone mainstream. From foodies and pop-up restaurants to food deserts and school lunch programs, readers, policymakers, and academics have applied their interest into the wide world of food and food culture For much longer, however—indeed, since the medium's inception—filmmakers have embedded within their work presentations of food and eating. This peer-reviewed collection, under contract from Scarecrow Press (an academic imprint of Rowman & Littlefield) for their book series "Film and History" and slated for publication in late 2014, seeks to take seriously any of those moments and to address the broader historical, cultural, and communicative import figured within. What does film's portrayal of this seemingly banal, yet utterly necessary part of our lives tell us about our how our world works?

The editor is looking currently for the final four or five chapters to fill out the collection's thematic units. Chapters should address food, eating, or drinking in film, anywhere along the spectrum from production to consumption, and within any critical framework. And, while it seeks any innovative approach to looking at food in film, the collection welcomes articles or proposals from the following areas in particular:

- International and/or non-English film
- Multiethnic (especially African American) film
- Ecology/environmentalism/ecocriticism
- Affect and/or materiality studies
- Approaches to television
- The documentary tradition

Chapter proposals (500 words maximum) or a sample from a work-in-progress (with abstract), and a brief bio or CV are due via e-mail to Tom Hertweck ( by 31 July 2013 to receive full consideration. Please also feel free to contact Tom with any questions.