When you work with food you work with the most important material in the world. Most of the issues that we face today are linked to food and food consumption
For all of our modern food quandaries, delicious still wins. Sustainability matters, for sure, but what really speaks to us most about food remains the pleasure that it gives to us.
At present we are faced with finding alternative food sources, but it is difficult to get people to eat something they do not like. That is why taste comes first
With the knowledge of what good food is, and how we enjoy it as part of our daily life, we can create new and innovative foods that change the way the world eats in favor of diversity and sustainability
There is nothing more vital or intimate than eating
In a time of climate crisis and increasing global inequality afflicted by hunger and obesity, we are urged to downsize individual pleasures for the sake of our common future on earth.
How can we use our sense of taste to make new and better choices? And can we rely on taste to guide us well?
"A triumph! A totally RETHINK project. Stimulating, thought provoking and subject enlarging. I hope Tastebuds might convert to an annual conference in which we see all matters of food taste, from science to aesthetics, and in between, on the menu and generating in the next generation of makers, thinkers and researchers, the desire to go deeper into food knowledge to improve our relationship to healthy, sustainable and good eating."
Juliana Engberg, programme director, European Capital of Culture Aarhus 2017