A Recipe CFP: Urban Recipes, edited by Jaspar Joseph-Lester and Andrea Pavoni

By Andrea Pavoni

Courtesy of http://www.losquaderno.professionaldreamers.net/?page_id=2
Courtesy of http://www.losquaderno.professionaldreamers.net/?page_id=2


Recipe, in Latin, meant imperative formula of medical prescriptions: take. This normative origin remained when the recipe migrated into the realm of food, as a set of how-to instructions meant to adapt the contingency of cooking to the standard of a given knowledge, generally overlooking the historical conditions and socio-material practices that constituted the recipe in the first place.

When joined by the adjective ‘urban’, either in merely rhetorical discourses (as in ‘recipes for a better society’, economy, and the likes), or in specific projects at the intersection between grassroots initiatives and artistic practice, the recipe often maintains this normative, prescriptive and instrumental connotation. Like other similar notions (e.g. urban acupuncture, urban mending, etc), the term ‘urban recipe’ is normally employed metaphorically, to refer to small-scale pragmatic – and at times, one may polemically add, technocratic – solutions seemingly able to bypass more complex (political) approaches.

In this issue of lo Squaderno we invite you to unpack the key relation of recipes with the embodied and sensorial practice of producing, making, and tasting of food. This is all the more topical as today ‘food’ has arguably become a key driver of urban planning, regeneration and gentrification, as the rise and rise of an ‘urban creative-food economy’ and the implementation of ‘food policy councils’ around the world (e.g. Toronto, Vancouver, Bristol, Amsterdam etc.) testifies.

From specialty coffee premises to organic food shops, from beer districts to farmer markets, from TripAdvisor to UberEats, from food waste recycling to urban gardening, the food-city relation is being reshaped, reterritorialised and prolonged in multiple novel ways. In short, there is (increasingly) a profound socio-spatial relation between food and the city that requires some careful unpacking: to do so, recipes may be employed as a sensorial way to explore, know and engage with the perceptible and imperceptible constitution of the city.

We therefore propose to rethink (urban) recipes as tools to increase sensory perception and knowledge of the structures, dynamics and everyday experiences of the urban. In other words, the challenge this issue seeks to address is that of reconfiguring the recipe itself, from a normative instrument into a sort of speculative map able to chart and disclose interesting (socio-cultural, political, etc.) dimensions of the relation between food and the city in a particular urban context.

We encourage interdisciplinary contributions that narrate, analyse, unpack, or indeed create urban recipes (real or invented, realistic or fantastic, utopian or dystopian, joyful or macabre, artistic or scientific) through which describe, explore or dissect tiny or wide, local or global, issues about the phenomenological and ontological, bodily and structural, spatial and temporal, sensorial and conceptual relation between food and the city.



| Deadline for submissions | 30 March 2020

| Deadline for abstract submissions | 30 January 2020

| Article Size | 2,000 words

| Information about the Journal | http://www.losquaderno.professionaldreamers.net/?page_id=2

| Information about the Editorial Process + Author’s Submission Checklist | http://www.losquaderno.professionaldreamers.net/?page_id=1082


LAW and TASTE book: Proposition for a Speculative Recipe

By Andrea Pavoni

LAW and TASTE book – Law and the Senses Series (University of Westminster Press)

About the series

The Westminster Law and Theory Lab is developing the Law and the Senses series, a project involving publishing five small edited book (University of Westminster Press), one for each sense, both available for free download as epub as well as sold in print, on demand, as “pocket size” (178mm x 111mm). The series is about questioning senses as subject of law and the extent to which law and its normativity is shaped by senses. The series are designed to include contributions from diverse backgrounds and explore the relationships between normativity, ordering and senses. It is not addressed to lawyers and, actually, it seeks to attract the widest possible range of contributions. In fact, we are looking for geographers, artists, philosophers, poets, gastronomes, psychoanalysts, speculative and non-speculative realists etc. etc. We are interested in exploring the materiality and spatiality of law, its gaseous normativity, its anaesthetic self-sterilisation in its unavoidable synaesthetic immersion in space, or, again, its touching, tasting, smelling the world or indeed the way in which it can be seen, smelled, swallowed, law’s impossible attempt to escape the sensible or its relation with the sensuous biopolitics of contemporary capitalism, etc. This call, for the conference we are holding this November, may give you a quick idea of what I meant  In 2013 we already published a small online issue on this subject, as a way to test the possibility of the book itself, you can find it here, the introduction is, again, quite useful the get an idea of what our project is about.

Proposition for a speculative recipe

We begin from an assumption, namely, that the various social, economical, political, affective, environmental etc. forces, structures, and power relations that normatively shape the way in which food is produced, distributed and consumed in the world, are somehow crystallised and enshrined in the very event of taste. True, normally they remain hidden, insofar as they escape the sensible parameters of human perception. Yet, what if we reconfigure taste as a tool for augmenting gustatory/speculative ability so as to grasp (to put it in Althusserian jargon) the position that an individual tasting event occupies within such a complex agro-socio-industrial system? What if we do so with special attention to its relation with the Law, in a legal, socio-cultural, chemical, geographical sense? This proposition challenge you to envisage a super-brief contribution, that is, a food/drink recipe (real or invented, realistic or fantastic, utopian or dystopian, joyful or macabre, artistic or scientific) able to gesture towards the configuration tentatively sketched above. This would be ideally accompanied by a very short explanatory comment (from few lines to few pages, up to you). It would be also a way, we think, to challenge the ongoing reduction of recipes to mere how-to instructions (what is a recipe if not the gastro-normative artefact par excellence?) and rather repurpose them as tools to increase sensory perception and speculative knowledge: speculative recipes, that is, in which the split between taste as knowledge (judgement) and taste as sensation is somehow reconfigured. You may also (you are indeed encourage to) use pictures. This contribution should reach us by the beginning of December. If interested, please email a.pavoni@my.westminster.ac.uk to discuss your idea.