Experience the contributions from CT2017
Monday
Tuesday
Accepted contributions
Title: Touch That Taste! - Turning abstract into tangible
Contributor: Martyna Barbara Golik, Royal Danish Academy of Fine Arts and Design (KADK)
Contribution: written abstract + video and showcase description and aim
Title: theEATproject: The oddity and the amazingness of cultural quirks
Contributor: Leena Naqvi
Contribution: written abstract + video
Title: Childhood Food Memories - A multimodal dining event based on memories from the 1940s
Contributors: Anu Hopia, University of Turku, Functional Foods Forum, Maija Kontukoski, University of The Arts, Finland, Heikki Uimonen, University of The Arts, Finland, Sami Silén, musician, sound designer
Contribution: written abstract + video:
Title: This Place Doesn’t Exist Anymore: Food and Memory Among Syrian Refugees
Contributor: Beth Grannis, Degree Candidate, Master of Arts in Global Communications (AUP), The American University of Paris
Contribution: written abstract + video:
Title: “A Saudade” – Food Storytelling | Creating new sensory memories
Contributors: Cláudia Viegas, Maria José Pires and Ricardo Bonacho; ESHTE (Estoril Higher Institute for Tourism and Hotel Studies), University of Lisbon (ULICES) and Faculdade de Arquitetura da Universidade de Lisboa (CIAUD)
Contribution: written abstract + video
Title: From tastebuds to taste ”bildung”
Contributor: Helle Brønnum Carlsen, PhD, MA, Associated professor, UCC Copenhagen, Chairman of “SMAGENS DAG” (The day of Taste)
Contribution: written abstract + video
Title: TASTE – NO WASTE: Taste experiments at Research day for 6th and 7th grade schoolchildren
Contributor: Anette Kamuk, Birthe Kofoed Mortensen, Charlotte Mithril, Agnete Hoffmeyer & Rikke Højer. University College Absalon; Taste for Life.
Contribution: written abstract + video
TASTE – NO WASTE: Taste experiments at Research day for 6th and 7th grade schoolchildren from Smag for Livet on Vimeo.
Title: Short films on senses as a tool for food professionals
Contributors: Mathias Skovmand-Larsen, Nordic Food Lab / Taste for Life, and Daniel Schefte, Bad Company.
Contribution: written abstract + video
Title: Biased flavour or just flavour?
Contributor: Martin Marchman Andersen, Technical University of Denmark
Contribution: written abstract
Title: Tasting the Sound of Culture
Contributor: Jonathan LeRoy Biderman
Contribution: written abstract
Title: Assessing Oenosthesia: blending wine and sound
Contributor: Jo Burzynska
Contribution: written abstract
Title: Thinking about, designing for, and experimenting with taste in digital innovation: Lickable cities
Contributors: MJ Brüggemann, Vanessa Thomas, Ding Wang, Six Silbermann, HighWire DTC, Lancaster University Management School, Scool of Computing and Communications, Lancaster University, IG METALL, Aarhus University
Contribution: written abstract
Title: The InnoSweet Project: Maintaining acceptable sweetness perception via an integrated sensory perception-, psychological- and neuro-physiological approach to industry-driven innovation in sugar reduced-beverages
Contributors: Derek Victor Byrne (Food Quality Perception & Society, Department of Food Science, Aarhus University, Denmark), Ulla Kidmose (Food Quality Perception & Society, Department of Food Science, Aarhus University, Denmark), Line Ahm Mielby (Food Quality Perception & Society, Department of Food Science, Aarhus University, Denmark), Per Bendix Jeppesen (Department of Endocrinology, Aarhus University Hospital, Denmark), Jørgen Deigaard Jensen (Department of Food and Resource Economics, Copenhagen University, Denmark) and Charles Spence (Cross-Modal Laboratory, Oxford University, United Kingdom)
Contribution: written abstract
Title: Taste – a gastrophysical perspective
Contributors: Mathias P. Clausen, Morten Christensen, and Ole G. Mouritsen; Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark and Department of Food Science, University of Copenhagen.
Contribution: written contribution
Title: “Catch Me If You Can” A chance to meet a special and very tasty ant species; Lasius Fuliginosus.
Contributor: Christine Fentz, Secret Hotel (performance company)
Contribution: written abstract and showcase description
Title: The Procurement of Food as a Factor in Taste
Contributor: Joan Gross, Oregon State University
Contribution: written abstract
Title: EAT ME: Exhibition at Trapholt – Museum of Modern Art and Design, Denmark, 23 September 2017 - 21 May 2018
Contributor: Karen Grøn, Director and Curator, Trapholt, Phone: +45 5134 1295 - kg@trapholt.dk
Contribution: written abstract
Title: Re-contextualising a novel product. Based on: Initial consideration introducing tempe in Denmark.
Contributors: Anna Loraine Hartmann and Louise Beck Brønnum, Nordic Food Lab and Department of Food Science, Faculty of Science, University of Copenhagen, DK.
Contribution: written abstract
Title: The Art Studio of the Mouth - from texture to textiles
Contributor: Marie Hugsted, Textilskolen
Contribution: written abstract and showcase description and aim
Title: Tasting as professional practice and everyday experience
Contributors: Kristian Mortensen & Johannes Wagner, University of Southern Denmark
Contribution: written abstract
Title: The representational and material landscape of artisan cheesemaking
Contributor: Kelsey Oldbury
Contribution: written abstract
Title: Challenging the senses - development of taste education for children with neurodevelopmental disorders
Contributors: Anna S Olafsdottir & Sigrun Thorsteinsdottir, University of Iceland, School of Education, Faculty of Sports, Leisure Studies and Social Education.
Contribution: written abstract
Title: The Tastebuddies: Drawing, painting and exhibiting taste
Contributor: Leonardo Sagastuy - (aka Olaf Zhiga)
Contribution: written abstract + showcase
Title: Harvesting the potential of healthy foods - A dietetic marketing perspective
Contributor: PhD Pernilla Sandvik, Department of Food, Nutrition and Dietetics, Uppsala University
Contribution: written abstract
Title: “Taste for Life”: An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste-research and communication
Contributors: Mikael Schneider, Anette Kamuk, Karen Wistoft, Michael Bom Frøst, Annemarie Olsen, Liselotte Hedegaard, and Ole G Mouritsen. “Taste for Life”, a non-profit research and communication centre funded by Nordea-fonden, Denmark.
Contribution: written abstract
Title: Ethnography and Taste Education in Cooperation with Comté Cheese: A Cross-Cultural and Collaborative Approach to Food Pedagogy and Taste Learning
Contributors: Christy Shields-Argelès, Cultural Anthropologist, American University of Paris (AUP), Claire Perrot, Taste Educator, Le Groupuscule d’Actions Gustatives (GAG), Beth Grannis, Degree Candidate, Master of Arts in Global Communications (AUP), Samuel McKeown, Degree Candidate, Master of Arts in Global Communications (AUP)
Contribution: written abstract
Title: The creation of flavour in water kefir and what we can learn from it
Contributor: Julia Sick, Nordic Food Lab / Taste for Life
Contribution: written abstract
Title: Food, Emotions and Memory in Polish Contemporary Art
Contributors: Agata Stronciwilk, University of Silesia, Katowice (Poland)
Contribution: written abstract
Title: Drinking textures: The influence of touching extrinsic tactile materials on wine perception
Contributor: Qian Janice Wang, University of Oxford
Contribution: written abstract
Title: Participatory Research through (Gastronomy) Design: a method for extending play in gastronomy
Contributors: Danielle Wilde & Ferran Altarriba Bertran, University of Southern Denmark & University of California Santa Cruz
Contribution: written abstract
