The 2017 Organization Studies Summer Workshop will focus on a basic necessity of life: food. Under the title “Food Organizing Matters: Paradoxes, Problems and Potentialities”, the workshop will examine and explore how food is at the beginning of the organization and the organizing of life. How food is organized – its production, transportation, consumption – matters in many ways, to many people, but often goes unrecognized.
Yet, organization is behind the (un)availability of food, and organization is associated with many of the reasons why food is considered a grand challenge to the future of humanity. Food is also a reason for people to start organizing, in material, cultural, political, metaphorical and other senses, a source of inspiration and motivation, sparking off innovation and creativity. Food comes with many opposites and dualities, including: fast—slow, innovative—traditional, local—global, holy—profane, fashion—taboo, pure—dangerous, inclusive—distinctive, intimate—shared, necessary—conspicuous, vital—entertaining, too little—too much, standardized—idiosyncratic, work—joy, quality—quantity, public concern—private matter, industrial—authentic; either way, organization and organizing are implied as cause, consequence, or context. Food organizing matters, but it has not been sufficiently recognized. We thus invite contributions that delve into organizational aspects relating to paradoxes, problems, and potentialities of food.
Venue: Minoa Palace Resort (http://www.minoapalace.gr), in Chania, Crete, Greece
Grégoire Croidieu (Grenoble EM, France),
Frank den Hond (Hanken, Finland & Vrije Universiteit, Netherlands),
Christine Moser (Vrije Universiteit, Netherlands),
Juliane Reinecke (Warwick BS, UK),
Silviya Svejenova (Copenhagen BS, Denmark & BI, Norway)
Further info: www.os-workshop.com & https://www.facebook.com/
Contact: email@example.com (Sophia Tzagaraki)