We are happy to announce that we have now designed a format for Creative Tastebuds 2021 that will ensure flexibility and robustness with regards to the changing and challenging Covid-19 situation. Because of continued restrictions in Denmark in the beginning of 2021, we have chosen to move the symposium to August 16-17, 2021.
We have developed a hybrid symposium, where we will be able to keep the connectedness and intimacy that we value as an important and necessary part of the Creative Tastebuds.
This means that the symposium will be run as both a physical and an online event, where both participants, mediators, and speakers will be joined in different rooms of both physical and virtual spaces. We will make sure of creating an experience that includes a well-organized co-participation with other physically and virtually present participants and speakers. All events on site - including sessions, innovation showcases and the spectacular symposium dinner - will be carried out in compliance with the restrictions and recommendations posed by the Danish authorities.
The new venue of Creative Tastebuds 2021 is Maltfabrikken in Ebeltoft, Denmark. We are very excited to welcome you at this innovative, creative and beautiful institution.
Creative Tastebuds 2021 is now open for registration and call for contribution!
If you have any concerns or questions, please contact our symposium secretary, Nanna.
We look forward to welcoming you all at Maltfabrikken in August - whether it be virtually or in real life.
Best regards,
The organizing team
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
"Positive" values and practices such as cooking from scratch, or eating with family and friends, are more often the cause of food waste than laziness, profligacy and ignorance.
We should design utopias or positive futures rather than speak of dystopia.
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