Dr Suzanne Hocknell
- Email: firstname.lastname@example.org
- Address: Room 3.72
+44 (0)191 208 5344
After many years working as a chef and co-ordinator within community food projects in Bradford, I began to question how eating-well is framed, comprehended, encountered and enacted. I moved down south to undertake a MRes in Critical Human Geography at the University of Exeter, before obtaining ESRC funding for my PhD research entitled: Fat Chance? Eating-well with margarine, supervised by Prof. Ian Cook and Prof. Steve Hinchliffe.
I am now back up north working as Research Associate at Newcastle University on an ESRC funded project 'Corporate food retailers, meat supply chains and the responsibilities of tackling antimicrobial resistance' with Prof. Alex Hughes (PI), Dr Emma Roe, Prof. Neil Wrigley, Prof. Michelle Lowe and Prof. Bill Keevil (Co-Is).
My principal interests lie in developing innovative and ethnographic methodological approaches which ground wider theoretical debates in situated relationships and performances. In particular my research seeks to rehearse practices of understanding, solidarity and care within and between more-than human communities.
2017-2018 Research Associate, Newcastle University. Corporate food retailers, meat supply chains and the responsibilities of tackling antimicrobial resistance, with Dr Alex Hughes (PI), Dr Emma Roe, Prof. Neil Wrigley, Prof. Michelle Lowe and Prof. Bill Keevil (Co-Is): Antimicrobial resistance (AMR) has major global implications for human health, animal health, agriculture, and the economy. The 2016 O’Neill report identified the reduction of "the extensive and unnecessary use of antibiotics in agriculture" as one of four key interventions needed to tackle AMR, yet within the food industry antimicrobial drugs remain important and necessary tools to support farm animal health and welfare, and the safety of foodstuffs.
Most microbes are not harmful to human health, indeed many are necessary to digest food and for the continuation of life, but all microbes can share genetic material, including AMR, with neighbouring micro-organisms. This ability of microbes to adapt to antimicrobial drugs means that neither better prescribing nor the development of new drugs will be sufficient to stop the spread of AMR. The cycles of drug efficacy, resistance and obsolescence can, however, be slowed. Slowing the spread of AMR in meat supply chains is not a straightforward problem of tackling over prescription, but a challenge to improve practices of animal welfare to limit the need for antimicrobials, and to change routines of hygiene, consumption and food preparation to reduce the transmission of resistance.
Funded by the ESRC and supported by the FSA and VMD, this project explores the role of retailers in navigating the global antimicrobial resistance challenge. Supermarket chains are a bridge between production and consumption and so are potentially well positioned not only to encourage the reduction of antimicrobial use in agriculture, but to monitor and minimise movement of antimicrobial resistance through food supply chains, and to raise consumer awareness of the shared challenges of antimicrobial resistance.
2016-2017 Research Assistant, University of Exeter. Feeding Exeter: ESRC IAA Impact Cultivation Award project (Prof. Stewart Barr & Dr Rebecca Sandover). This research engages a participatory approach to work alongside the emerging Exeter Food Network as the group develops its strategies and strengthens its communities for building a resilient food future for Exeter. This project builds on relationships established during the organisation and delivery of a farm based food symposium for which I received ESRC student-collaboration funding to (with Dr Rebecca Sandover) bring together academics, food producers, food retailers and food activists in a collaborative process of agenda setting for food research.
2012-2016 PhD Candidate, University of Exeter. Fat Chance? Eating-well with margarine: My doctoral research offers a critical re-examination of consumer-consumed relations. To this end I explore how margarine is framed and done in industry, in policy, and in the home. I investigate who and what are entangled with the stuff of margarine, why margarine is known and done the way it is, and how this shapes the ways it appears sensible, even possible for human and nonhuman communities to live together. I analyse who and what slips between framings of the stuff of margarine, and scrutinise the tensions and translations convoked when these gaps are smoothed over in everyday practices and norms, adding to understandings of how more information can work against desired policy outcomes. The research draws on an innovative methodology, which explores 'playing with our food' as a refrain that, through repetition and difference, builds resilient other ways of knowing, framing and practicing margarine relations. The 'what if?' of play facilitates twists and loosenings of habitual practices, creating space for imaginative interludes where it is possible to experiment with what is, and what might be. By focusing on the stuff of margarine, my thesis moves beyond existing accounts of consumer choice and industry responsibility to carve out an original theoretical focus which explores the role of the mundane event in the rehearsal of a more-than human ethics of care. This project was funded by the ESRC and supervised by Prof. Ian Cook & Prof. Steve Hinchliffe.
I am an Associate Fellow of the Higher Education Academy with a particular interest in creative, collaborative and participatory methods. In addition to planning and delivering sessions both in the classroom and in the field, and at all stages from first year undergraduate through to masters level, my teaching has included convening and facilitating training sessions for PhD researchers.
- Hocknell S, MacAllister L. A Sticky Situation? Fatty distaste and the performance of class and expertise. In: Falconer, E, ed. Space, Taste and Affect: Atmospheres that shape how we eat. London: Routledge, 2017. In Press.
- Hocknell S. Chewing the Fat: “Unpacking” Distasteful Encounters. Gastronomica 2016, 16(3), 13-18.