Presenter: Mathilde Cohen, George Williamson Crawford Professor of Law at the University of Connecticut.

Discussant: Emelyn Rude, Bruno Latour Postdoctoral Scholar, Sciences Po Center for History.

Americans, especially younger generations, are obsessed with eating and cooking. In some ways, it is not surprising given that humans define themselves and others in part by what they eat and do not eat. Food identities are typically ascribed either based on medical or social definitions or chosen by individuals. But they can also be expressive dimensions of other identity traits such as race, ethnicity, religion, national origin, gender, age, body size, disability, and socio-economic status, among others. What role does the law play in supporting or undermining certain food identities? 

The Faculty Colloquium takes place in room Goguel, 56 rue des Saints-Pères, Paris 7ème.

Invite-only event.

Contact: events.edd@sciencespo.fr