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Members of the Food Values Research Group undertake a range of research projects that explore themes related to food, drink, and agriculture by utilising diverse disciplinary and interdisciplinary methodologies in the humanities and social sciences.

About

Our group uses qualitative and other research approaches to understand how people make everyday food choices.

About

People

We are a diverse group of interdisciplinary researchers, working on a range of issues in food production and consumption.

People

Research

Our research looks broadly at the values people use to choose what food and beverages they buy and consume.

Research

Publications

Since the initiation of the Food Values Research Group, many articles have appeared in renowned publications.

Publications

 

Latest news

Corporate Cultivation of Consumption: Time to Release the Weapons of the Structurally Weak

On 14 September 2021, we were joined by Prof Sharon Friel who spoke about the commercial drivers of consumptogenic societies. 

Read more about Time to Release the Weapons of the Structurally Weak

Seminar - September 2021

Corporate Cultivation of Consumption: Time to Release the Weapons of the Structurally Weak

Read more about Seminar - September 2021

Food and the Colonies: A Potted History of Chinese Food in Twentieth-Century Sydney and Singapore

On 25 August 2021, we were joined by Dr Cecilia Leong-Salobir who spoke about the development of Chinese culinary culture in Sydney and Singapore during the 20th century.

Read more about A Potted History of Chinese Food in Twentieth-Century Sydney and Singapore

Seminar - August 2021

Food and the Colonies: A Potted History of Chinese Food in Twentieth-Century Sydney and Singapore

Read more about Seminar - August 2021