Thank you to everyone who send a contribution. We look forward to going through all the interesting material. Do you have any questions about the review process? Please contact Mikael Schneider.
We are happy to announce that Roberto Flore, has now confirmed that he will join CT2021 as an expert! He will be discussing "the taste" together with Ole G. Mouritsen in session one. Moderated by Bee Wilson, session one will evolve around the question: "How will sustainability agendas impact the taste of food?".
Want to learn more about the people you will meet on stage at CT2021 - go read about them here.
We are proud to have put effort, thought and sweat into planning a hybrid version of Creative Tastebuds that makes it possible for everyone - national and international participants - to join and experience two spectacular days of reflecting, interacting, and producing knowledge together. We are working together with tech professionals to make the virtual experience just as spectacular and professional as the physical. We promise you that this symposium is not another zoom-meeting. If you have any questions or concerns regarding the virtual set-up and/or experience at Creative Tastebuds 2021 - please contact our symposium secretary, Nanna.
Because of the insecurity that the covid-19 pandemic is creating around the world, we have designed three possible tickets, so that everyone, both national and international participants, can choose the option they feel is safe for them in their particular situation. Read more about the three types of tickets, and sign up here. Do you have any questions or concerns regarding the tickets? Write our symposium secretary, Nanna.
The venue of Creative Tastebuds 2021 is Maltfabrikken in Ebeltoft, Denmark. We are very excited to welcome you at this innovative, creative and beautiful institution.
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.
Sustainability must be the new premise - just like Christmas parties, holidays, and days off has been for a long time
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