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Creative Tastebuds Symposium

Rethinking taste.

By confronting natural and human sciences this symposium raises new questions about taste. We invite the audience to wonder with us: How are the connections between culture and brain when it comes to taste? Natural sciences and humanities tend to work in disparate spheres to understand how we come to like certain foods and dislike others. We believe time has come to work more interdisciplinary and thereby develop new understandings of taste. The symposium will present viewpoints from leading individuals from both the arts and the sciences, and performers from the creative sector will explore and challenge these viewpoints by engaging in a in dialogue with scholars as well as orchestrating experiments with the audience.

Program

The format will be a two-day symposium for scholars, chefs, food innovators, educators, designers, politicians, professionals from the cultural sector, researchers, food writers, food journalists, etc. Four consecutive sessions will be held at Aarhus Theater with a target audience of app. 300 people. Each session will be structured around three inputs on taste (with Paul Tyler (www.paultyler.dk) as the overall mediator): A lecture by a representative from the natural sciences. A lecture by a representative from the human sciences. A creative performance/speak/tasting mediating the two positions. The presentations and discussions will be in English.

Dates: 4-5 September 2017

More information here…

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Words in Food Symposium, Fall 2010, New Orleans

Many of you are planning on visiting New Orleans for the annual AAA meetings in November.  But we would like to have you here more often.  Here is another opportunity to come on down, participate in a conference, meet fascinating people, eat great food and generally, as they say, pass a good time.

The Words in Food Symposium is the 2nd annual event of this sort.  I attended the first one, which was small and intellectually invigorating.  It also featured some outstanding food.  The next one promises to be even better.  Slightly bigger, but still small enough for good discussions.  As the CFP below indicates, my department at UNO is helping organize this symposium.  The Southern Food and Beverage Museum is a growing and vigorous institution (with internships, if you have interested students), with rapidly expanding collections from all over the south.  They even restored a vintage bar from Bruning’s Restaurant here in New Orleans, a famous seafood establishment on Lake Ponchartrain that did not survive Katrina.  Check out their web site to learn more about their growing collections and other events.

And consider coming to New Orleans for the symposium.  Details below.

Call for Papers

Words in Food Symposium

Eating in the Gulf of Mexico and the Caribbean Basin

Southern Food and Beverage Museum, New Orleans

The Southern Food and Beverage Museum, New Orleans, in partnership with the Department of Anthropology at the University of New Orleans and the Institute for the Study of Culinary Cultures at Dillard University is extending a call for papers for its second annual Words in Food Symposium. The symposium will occur on Friday, Saturday and Sunday, Sept. 30 to Oct. 2, 2010.

The theme of the 2010 symposium is Eating in the Gulf of Mexico and the Caribbean Basin. Scholars, researchers, food writers and others will present information about the cross influences in the region, the ecology and cultural exchanges, as well as other issues and ideas. Presentations will focus primarily on the countries that have a coast on the Gulf of Mexico and the Caribbean Sea. Participation in the symposium is open to all. We intend to include food presentations as well as oral presentations at this event.

The purpose of these conference presentations is to provide high-quality, innovative education and idea sharing for professionals. Our multiple day, multiple track format offers a self-directed, facilitated learning environment with education sessions, interactive forums, and panel discussions. Presentation sessions, designed to transcend all industry sectors, focus on current and emerging issues, best practices, and challenges about food and food-related issues.

Due to the number of proposals expected, we will not be able to accept every proposal, and we may combine individual proposals with similar topics to create a Panel Session. We anticipate numerous presenters. We hope you understand with these numbers, we are unable to cover expenses, so speakers are expected to pay travel expenses. We encourage innovative panels and presentations.

Please provide a description of your idea for a presentation or a 90-minute panel discussion in 250 words or less. There are no fees required to submit a proposal.

  • Please provide contact information: Name; Title; Affiliation/Organization; Address; Phone Number; Fax Number; Email Address; Website Address (if applicable for your topic or organization). If you are proposing a Panel Presentation, please provide the same contact information for each speaker and the moderator.
  • At the present time, proposals must be in English only.
  • Proposals should describe original work.
  • All proposals must be non-sales or marketing orientated.
  • Please list any anticipated AV equipment needs.
  • Proposals are due July 15, 2010.

If accepted, expect to provide a full paper for publication in the Conference Proceedings. If PowerPoint for slide presentations are submitted for inclusion in the Proceedings, a narrative description must accompany them. Proceeding papers are due in electronic form during or immediately following the conference.

To submit by email, send your proposal and any electronic attachments to Chris Smith, chris@southernfood.org.

Posted by David Beriss

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Filed under Announcements, Call for Papers