Concept for CT2020

Art, science, innovation and gastronomy meet in an interdisciplinary symposium

It is a time of crises of climate, of health, hunger and obesity - of lifestyle diseases and increasing inequality. Herein, we are urged to downsize our individual pleasures and instead think of our common future on earth.

The UN Sustainability Development Goals and their demand for action sets food culture in a new light: the good meal is no longer primarily defined by tradition, gastronomic ideals, or individual preferences, but needs to be morally reflected. Our way of eating has consequences for the survival of Mother Earth, and cooking has turned into an act of responsibility.

But then, what happens to taste? How can our sense of taste guide us to new and better food choices?

 

The current situation produces a series of dilemmas to be met by both producers, chefs, educators, researchers, politicians, and not least eaters. To uncover these challenges, understand the complexity of eating, and help the eater making choices, we need an interdisciplinary approach. Led by the best thinkers, scientists and practitioners in the field of taste, health, sustainability, art, cooking and food philosophy, and inspired by actively participation of our audience, the Creative Tastebuds 2020 symposium aims to qualify the knowledge and public understanding of food choices. Here, we wish to explore how we eat for both pleasure and future, and to offer a possibility for rethinking the future(s) of taste – in the name of sustainability. 

Session 1: The Taste

HOW WILL SUSTAINABILITY AGENDAS IMPACT THE TASTE OF FOOD?

Session 2: The Taster

HOW CAN INDIVIDUAL TASTE PREFERENCES MEET THE DEMAND FOR SUSTAINABILITY?

Session 3: The Tasting

HOW WILL TASTE PRACTICES, CULTURES AND LIFESTYLES DEVELOP IN THE CONTEXT OF THE ANTHROPOSCENE?

Session 4: What we Tasted / The Creative Taste

HANDLING IDEAS OF TASTE AND SUSTAINABILITY

Plus:

Innovative showcases

Soap box dialogues

A spectacular symposium dinner