{"word_count": 441, "character_count": 3127}
Published for the first time in 2001, Anthropology of Food will celebrate its 20th anniversary next year. Since its beginnings, AoFood reflects the diversity and richness of research in the field of the anthropology of food, environment, agriculture and health: critical anthropology of food practices and institutions; of the body; of politics; of taste; applied anthropology, etc. All these aspects have been explored throughout every continent and made accessible in four languages (French, English, Spanish and Portuguese).The anniversary of AoFood is the occasion for an extra-ordinary issue that will be devoted to “festive foods” in the broad sense. Festive foods represent a rich realm to explore, at the intersection of several dimensions of investigation. For instance we might recall the inaugural meal of President Barack Obama in 2009 in the United-States, a highly symbolical event with historical connotations. The menu had been composed in honour of Abraham Lincoln, 16th American President (1861-1865), who abolished slavery in the country in 1865. Or let’s consider, in Ecuador, the undervalued dishes composed with livestock meats that are nevertheless eaten during Chachi wedding feasts. The ritual consumption of disparaging foods, meant to be ingested only by non-Chachi beings, is supposed to re-establish the social order and prevent from climatic catastrophes and earthquakes. Or still the festive Norouz meals in 2020: despite the Covid-19 pandemic, the Iranian community managed to celebrate their New Year by using digital applications (Skype, WhatsApp, Facebook, etc.) thus redefining the forms of commensality. As introduced by such appetizers, the objective is to publish this issue in 2021. It will deal with the theme of food on festive occasions under diverse angles:-Supply modes and purchasing -preparations, cooking-food and transgression,-choice of ingredients and dishes, -places of consumption (homes, restaurants, courtyards and gardens, places of burials, etc.), -meals, commensality, hosts and guests, -alcohol consumption and drunkenness,-souvenirs of festive meals,-different socio-cultural contexts (immigration, cities, cruises, etc.)-new technologies.The executive committee offers the possibility to host, besides academic papers, less formal and innovative forms of anthropological expression, such as : -Interviews or personal stories from researchers on the subject of food,-Fieldwork records,-Digital ethnography and visual anthropology-Stories and anecdotes from fieldwork, from the dissemination of research, etc.We encourage innovative and varied formats such as sketches, cartoons, photographs, video or podcasts1.Propositions of texts must be under 10 Mo and in .doc ou .docx (except for videos, podcasts and specific cases). They are to be sent to Isabelle Techoueyres ( i[dot]techoueyres(at)orange[dot]fr )  before August 28. If your proposal is accepted, final productions will have to be sent us before December 30 2020.Texts must not exceed 8000 words, and we ask to conform to the AoFood Guidelines for authors (https://journals.openedition.org/aof/6898 ).Cheers!