About the symposium

Creative Tastebuds is a platform for interdisciplinary dialogue, practice, and research on taste. Creative Tastebuds brings together scientists and innovators from different fields to enlarge our knowledge and understanding of taste, mediated by creative practitioners of taste and art, stimulated by active audiences in inspiring venues.
The upcoming symposium is August 16-17, 2021. Based on the successful first symposium in 2017, it is the organizers’ intention to continuously facilitate debates on taste and sustainability. This time, the overall question is: How do we eat for both pleasure and planet? 

Hedonist’s notes:

The symposium lunches and dinner will be of high standard, and, of course, tasty.

As for the weather, summer in Denmark is usually an absolute delight. No promises, though.


Susanne Højlund

Initiator, project manager and octopus of Creative Tastebuds.

I am an anthropologist, working at Aarhus University. Through the years I have done research on children and childhood, Danish welfare institutions, the meaning of hominess, Cuban sugar cultures and food anthropology. I recently wrote the book Taste (until now only available in Danish), and with Carole Counihan the book Making Taste Public, where I argue for taste as a social and cultural concept. I teach fieldwork methodology, food culture and museum exhibition/anthropological dissemination. I have worked with several experimental projects on food and taste, and am also engaged in filmmaking and visual anthropology.

Contact: etnosh@cas.au.dk

Mikael Schneider

Co-developer of the event and responsible for the side activities taking place at the symposium. 

I’m the project coordinator of the Danish national research and communication center Taste for Life. Here, I facilitate all the fantastic, interdisciplinary projects on taste emerging between researchers, chefs, teachers and students. I’m fortunate to thrive on their clever, enthusiastic and creative work – and learn how a focus on taste can promote better lives.

Contact: misc1@ucl.dk

Eva Rymann

Coordinates PR, social media, website, press contact, etc. 

I am a journalist and head of communications in Taste for Life. I report on the work done by researchers, teachers, chefs and students in Taste for Life, transforming it into popular science articles, videos or try-at-home-experiments. I also guide the media and edit the social media profiles for Taste for Life and Creative Tastebuds. With Mikael Schneider, I co-authored the book “Sådan smager børn” on children’s taste.

Contact: evry@ucl.dk

Nanna Hammer Bech

Secretary and assistant in the organizing group. PR, communication with participants, organization of innovation showcases and volunteers, and editor of the CT webpage.

I am currently on the masters programme of Anthropology at Aarhus University. For several years i have worked together with Susanne Højlund as a student helper and research assistant on different projects,  hereunder Taste for Life, the research center FOCUS and Creative tastebuds. I find food studies interesting and important because food is such a big part of our everyday lives, and food has the possibility to affect, change, and support the way we see ourselves, the world, and all the social and cultural situations we are embedded in every time we deal with food in one way or the other. 

Contact: nahb@cas.au.dk


Ole G. Mouritsen

Coordinates and reviews the written legacy from the symposium.

I am a physicist who throughout my carrier has been interested in exploring the borderland between different scientific disciplines, i.e., the necessary margins or ecotones that in contract to edges do not limit your thinking but rather enhance creativity. I have been exploring how physics and chemistry can lead to understanding in biology and biomedicine, I have been occupied with combining theory, experiment, and modeling in science, and I am currently fascinated by taste as a driver for science, learning, and creativity. I find inspiration in cooking, I enjoy working with chefs, I thrive with communicating to young people and the general public, and I love writing books about food, gastroscience, and taste. Currently I am occupied with how taste can help us towards more green and sustainable eating.

Michael Bom Frøst

Co-develops the event and co-edits the written legacy from the conference.

I am a sensory scientist working with Food Design Thinking. My main research interest is how we balance sensory, functional and reflective input in our appreciation of foods. This can be used to develop new foods that speak both to our senses, body and mind. I develop and apply sensory methods to real world settings, to empower food innovators to develop foods under constraints. I work at Department of Food Science, University of Copenhagen. Together with Ole I will serve as editor for the conference issue of International Journal of Food Design.

Jakob Vinkler

Investigations of the way the surroundings influences the experience of a meal have always been a dominating theme of my work. Another theme has been investigations of how meals can contribute to the creation of meetings and relations between people - a life between the plates. In the last couple of years, these investigations, meals, and performances have mostly been thought and facilitated through Institute of Meals that creates staged meals and experiments in a place where science, art and gastronomy meets.

Contact: jakob@smagmad.dk

Gitte Grønning Munk

Responsible for registrations and is our contact to hotels, tourist office etc.

As Conference Coordinator at Faculty of Arts, Aarhus University, my main expertise is to provide support and advice to conferences and seminars primarily organized by researchers at Faculty of Arts.

About the programme

The symposium creates an ambitious, interdisciplinary and creative atmosphere, where dialogues are facilitated in innovative ways. Participants can present showcases, which will undergo a peer review to be included in the program.

The symposium offers different ways of approaching the topic:


·      Three sessions, each developing knowledge at three levels: The Taste (of food), The Taster (the experience of taste) and The Tasting (the cultural practise).

·      Innovative showcases where the audience can present their work (peer reviewed)

·      Soap Box dialogues generated on the spot

·      A spectacular symposium dinner

·      A facilitated event where audience and experts engage, reflecting the themes of the two days


See a more detailed programme here





For the press



Secondary logo

Creative Tastebuds manifesto

We believe it is important to continuously develop our understandings of taste in the context of sustainability in order to face the challenges related to food and eating. Lifestyle diseases and abundance in one community, hunger and scarcity in another, with an accelerating climate crisis threatening to change global conditions and resources as we know them today. With the power of combining disciplines and practises, we will expand our knowledge and look for solutions.


We consider active audiences, artists, designers, researchers, chefs, innovators and foodies as ideal collaborators for this purpose – all being engaged in creating new knowledge and practice from new perspectives. When different scientific fields and different practises engage, we ask new questions and may find new answers, synergies and ideas.


We believe that the atmosphere and formats of meetings, symposia and conferences are crucial for the exchange of knowledge. When we all leave our usual workspace – university/college, restaurant, home or business – to meet in dialogues on taste, we spark curiosity and enhance the possibilities of developing new solutions.


We work with a broad understanding of taste. Research communication in the Creative Tastebuds symposium should stimulate new research and questions – not only disseminate former research. 

The audience is committed to participate with innovative showcases and/or discussions.



The processes and outcome before, during and after the event will be documented in peer reviewed scientific papers and shared with the public through videos and reports on social media and on the website.


*Scientific contributions from the postponed symposium in 2020 are now published in aspecial issue of International Journal of Food Design, volume 5 issue 1-2


The organizers would like to thank 

  • Carlsbergfondet
  • Aarhus Universitet
  • Institute of Meals
  • Smag for Livet
  • Stiftidendes fond
  • Food Organisations of Denmark
  • Maltfabrikken
  • Region Midtjylland
  • Syddjurs Kommune
  • NFORM 

for sponsoring Creative Tastebuds 2021.