Is it hot in here, or is it just me? On being an emotional academic

Authors

  • David Andrew Szanto University of Gastronomic Sciences, Pollenzo, Italy

DOI:

https://doi.org/10.15353/cfs-rcea.v3i1.148

Keywords:

emotionality, research apparatus, reflexivity, academic evolution

Abstract

In writing this, I feel as if I am somehow coming out as an “emotional academic.” As if it were a thing I have been trying to keep hidden (not very successfully, probably) over the years. Yet I also suspect this label is one with which many of us might self-identify. Moreover, I believe that we need to own our emotionality when it comes to food scholarship, and to find ways to incorporate it actively into our work. Certainly, food is an emotional, personal, and intersubjective topic, and so perhaps these qualities should be woven into the theoretical foundations and methodological practices of the field.

Author Biography

David Andrew Szanto, University of Gastronomic Sciences, Pollenzo, Italy

David Szanto is a researcher, artist, and teacher, taking an experimental approach to gastronomy through design, ecology, and performance. Having previously taught at Concordia University and l’Université du Québec à Montréal, he is currently professor-at-large for the University of Gastronomic Sciences in Italy. A Vice President of the Canadian Association for Food Studies, David earned his PhD in gastronomy from Concordia University in 2015.

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Published

2016-04-04

How to Cite

Szanto, D. A. (2016). Is it hot in here, or is it just me? On being an emotional academic. Canadian Food Studies / La Revue Canadienne Des études Sur l’alimentation, 3(1), 4–8. https://doi.org/10.15353/cfs-rcea.v3i1.148