Speakers


Amy Trubek

Amy Trubek is the Faculty Director for the Food Systems Graduate Program and an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont. She teaches courses in the contemporary food system, food and culture, qualitative research methods, and food history. Her research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. She has written the book: The Taste of Place: A Cultural Journey into Terroir (2009).


Carole Counihan

As a food anthropologist, Carole Counihan combines the themes of gender, family, symbolism and activism with food habits. She is the author of the book “Around the Tuscan Table” where she uses examples of food practices to give a portrait of the changing ways of modern life in Florence, Italy.

Counihan has also done research on how gender plays a role in food activist projects such as Slow Food Italy. She has co-edited the reader Food Culture, and the book on food activism: Taking Food Public. Together with Susanne Højlund she is working with a new book: Making Taste Public. She is the chief editor of the journal Food and Foodways.


Charles Spence

Professor of experimental psychology, Charles Spence is known for his research of how the senses influence multisensory experiences of everyday life. With a focus on synesthetic experience he says that sound influences how we taste. His research creates foundations for developing a better design of food products and environments.

With his experimental methods and over 500 published scientific articles he has been awarded prizes such as the Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany and the IG Nobel prize for nutrition.


David Howes

Professor of Anthropology and Co-Director of the Centre for Sensory Studies at Concordia University in Montreal has done a large amount of studies of culture and the senses. Known for his holistic approach he focuses on multisensory experiences. He holds two degrees in law and three degrees in anthropology. His research interests traverse the fields of law, commerce, consumption, medicine, psychology, the senses and aesthetics. In 2014 he published Ways of Sensing: Understanding the Senses in Society co-authored with Constance Classen.


David Sutton

Anthropologist David Sutton is known for his research on the senses, memory and how historical consciousness influence daily life. Sutton has explored everyday cooking practices on Kalymnos in Greece.

Focusing on the cooking techniques and habits in the home kitchens of Kalymnians, Sutton says that these micro-practises are used to evoke personal and collective memory and reflects the Greek financial crisis.


Gordon Shepherd

Professor of Neuro-Science George Shepherd is known for his book ”Neurogastronomy” in which he proposes a new view on the human brain flavour system. Especially he enhances how smell is connected to taste and how flavour impact social, behavioural and medical issues.

Connecting perception of flavour with the brain centres controlling emotions and cravings, he draws a line between brain processes and health related matters such as addiction, dieting and obesity.


John Prescott

John Prescott is Director of TasteMatters Research & Consulting, as well as Editor of the journal Food Quality and Preference, and Visiting Professor at the University of Florence where he is chair of the Advisory Board of The Italian Taste Project.

He is the author of research articles and book chapters on a variety of topics including individual differences in chemesthetic and taste sensitivity and hedonics, with a major focus on multisensory integration of odours and tastes in flavours, and the role of learning and cognition in flavour perception.


Lone Wiggers

How taste is influenced by the surrounding architecture. (From Wikipedia: Wiggers studied architecture at the Aarhus School of Architecture and the Ecole des Beaux Arts in Paris. After a year in London working with the Project Design Partnership (1989), she returned to Copenhagen where she joined Anna Maria Indrio (1990) before joining C. F. Møller Architects where she became a partner in 1997.

Wiggers has participated in a wide range of projects including residential housing, commercial buildings, schools, old people's homes, hospitals and museums. They cover both new constructions and the conversion and restoration of older buildings. She has served on many boards and committees, heading the architecture committee for the Danish Ministry of Culture's cultural canon and participating in the Special Building Survey Council for the Cultural Heritage Board since 2003.)


Marije Vogelzang

Eating designer and artist Marije Vogelzang is known for her creative ways of using food experiments and art to challenge the way we feel and interact.

Focusing on the verb “eating” rather than food in itself, Vogelzang explores rituals, cultural behaviour and the manufacturing of food to pinpoint how food is not only something we consume but something that connects us.


Mark Scatzker

Food journalist and author of the book “The Dorito Effect”, Mark Scatzker gives food for thought to the reasons behind public health crises. He claims that a divide between flavour and the underlying nutrition is leading people astray.

Flavour is manipulated out of natural food and instead chemically produced food products without sufficient nutrition are being stuffed with the tastes we crave. His book was on the Toronto Star Top 5 non-fictional book, Amazon.ca Top 25 Books of 2015 and National Post Top 99 books of 2015. 


Ole G. Mouritsen

Professor of biophysics at the University of Southern Denmark and head of ‘Smag for Livet’ Ole G. Mouritsen uses his research in biophysics to explain the science behind taste.

He is author of various books about taste, texture and umami. In 2016 Mouritsen was awarded the DuPont Nutrition & Health Science Medal for Excellence in Food Science.


Thorsten Schmidt

Thorsten Schmidt is a rebellious chef whose kitchen is always experimental and unpredictable. His curiosity and innovative thinking means he continuously breaks the rules of what is possible -and that his creative cuisine speaks to all the senses.

Thorsten is dubbed the Nordic Alchemist. Because he is eager to explore, develop and challenge the Nordic Kitchen. His philosophy is rooted in regional and sustainable ingredients that inspire to create memorable moments and evoke strong emotions with the recipient. It's all about new discoveries and Thorsten is a modern explorer.