Dear friends, colleagues, participants of Creative Tastebuds
Due to the corona pandemic, we have to postpone the Creative Tastebuds 2020 symposium.
The new symposium will be 3rd - 4th of May 2021, at Moesgaard Museum, in Aarhus, Denmark.
We know this postponement raises a lot of questions about i.e. your contributions, showcases, registration fees and possibly travel and accommodation plans. We have listed some answers in the FAQ on our website, and we will update this list as soon as we know more.
If you have specific questions, please write Nanna Hammer Bech at nahb@cas.au.dk
We are very sorry and sad about the situation, and we hope this does not cause too much inconvenience. We will be back soon with more information about our plans.
We hope you are all well and safe out there!
Best Regards,
The Creative Tastebuds Organizing team
The 2020 symposium is postponed. Moesgaard Museum is booked for a new version of the event 3.-4th of May 2021.
You can do two things:
Write Nanna Hammer Bech to ask for a full refunding of your fee
Write Nanna Hammer Bech to ask for your fee to be kept at the conference account at Aarhus University, which secures you a ticket for the event 2021. You will receive a ticket confirming the new dates.
In both cases we will keep the list of participants in a closed web archive, and send out a few newsletters about the next event, unless you ask to be deleted from the list.
Yes, you can – and we encourage you to do this! It will of course be possible to change your abstract, and content, if you wish
The coordinator is Mikael Schneider, please keep in touch about your plans.
Email: misc1@ucl.dk
If you have a travel insurance, this has to cover your expenses according to your contract
You must cancel today and you will hopefully avoid any expenses
We have agreed with Int. J. Food Design to continue with the original plan to publish a special edition before January 2021 with open access, and contributors can submit papers for this based on original contributions. Deadline for submission of final contributions for publication is still June 15th, 2020. Find more information here, or contact the guest editors Susanne Højlund, Ole G. Mouritsen, and Michael Bom Frøst. Publication is expected to be before January 2021.
We are aware that some of you may not be able, or wish, to submit under these circumstances, for instance because the contribution depended on data or dialogue at the symposium. This is of course up to you to consider and decide. Further, we are planning on yet another special issue after the postponed symposium in 2021. We will return with information on this at a later point.
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.
Promoting good nutrition, health and sustainable food systems in the context of population growth, dietary transition and a changing climate is a central challenge of our time. While climate change has an impact on our diets, our food systems (and therefore our diets) also affect climate change.
We should design utopias or positive futures rather than speak of dystopia.
All genetics is moving slowly, so while we are waiting for our tastebuds to be reconfigured into craving kale and potatoes on a Saturday night, it is essential that we as a society and food system qualifies; the access, the upbringing and the nudging, to eat foods which are healthy for both us and the planet!
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.
Promoting good nutrition, health and sustainable food systems in the context of population growth, dietary transition and a changing climate is a central challenge of our time. While climate change has an impact on our diets, our food systems (and therefore our diets) also affect climate change.
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