What are the connections between culture and brain when it comes to taste?
The natural sciences and humanities tend to work in disparate spheres to understand how we come to like certain foods and dislike others. We believe the time has come to work in a more cross-disciplinary fashion and develop a new understanding of taste.
The symposium will present viewpoints from leading individuals from both the arts and the sciences. Performers from the creative sector will explore and challenge these viewpoints by engaging in a dialogue with scholars as well as orchestrating experiments with the audience.
We invite scholars, chefs, food innovators, educators, designers, politicians, professionals from the cultural sector, researchers, food writers, food journalists and other food enthusiasts:
Join us for a two-day symposium at Aarhus Teater with Paul Tyler as the overall mediator.