Call for Contributions Creative Tastebuds 2021

How do we eat for both pleasure and planet?

Present your research, innovation, opinion, reflections, or artistic approach regarding taste and sustainability through innovation showcases, short videos, written abstracts, or papers.

Creative Tastebuds 2021 is an unconventional, hybrid conference and a highly multidisciplinary event at the crossroads between science, arts, culture, gastronomy, design, cooking, and innovation.

We therefore call for contributions that present research, topical surveys, opinions, innovations, or gastronomical or artistic reflections on taste in relation to sustainable food choices. Contributions can be scientific, multidisciplinary, practice descriptions or artistic presentations and in the form of innovation showcases, short videos, abstracts or papers as outlined below.

As part of Creative Tastebuds, the organizers will host a number of innovation showcases at the physical venue. The aim of the showcases is to offer select contributors a chance to present in person their work to the participants of Creative Tastebuds 2021. It may also be possible for online participants to present innovation showcases – please contact Mikael Schneider at misc1@ucl.dk for inquiries on this.

Approved written or video contributions will be published in a special issue of International Journal of Food Design and on digital platforms. Research papers and other contributions will be subject to peer review and review by the organizers, respectively. Due to the nature of Creative Tastebuds 2021, we envision a collection of unusual, unique, and pioneering ‘symposium proceedings’.

Guidelines for contributors

Contributions can be channeled into four categories, as outlined below. For all four categories, we initially call for a written abstract. There are no strict guidelines for word count or level of details of the abstracts, but they should be limited to a half to a full page and should clearly express the presented project’s idea and possibly results. Abstracts should contain relevant references and one figure item is allowed within the page limit. Only abstracts that are formatted as in this template will be accepted.

Please note that it is not possible to contribute ordinary presentations, i.e. talks and poster presentations.

1. Innovation showcases: Animated contributions to be presented live at the event, e.g. art, crafts, performances, or presentations and/or experiments. (viewed and approved by a subgroup of the organizers)

Showcases should spur experiences for participants, dialogue and rethinking of taste – and enrich the contributors’ own work on taste. Contributors are encouraged to accommodate dialogue with and between participants as part of their presentations. The submitted written abstract should therefore clearly express the presented project’s idea and possibly results, and describe in overview, how you will present this as a showcase accommodating dialogue with and between participants.

Each selected contributor will have a small stand and a timeslot of approximately 1.5 hours between the two sessions of each day, in which participants will have the opportunity to visit all showcases. Contributors will thus have to do repeated or continuous presentations to participants visiting the stand. The organizers will likely contact you for discussing the setup, once you have submitted the abstract, and the subgroup of organizers has viewed and assessed it.

2. Short video abstracts (viewed and approved by the guest editors and a subgroup of the organizers)

The short video abstracts will be reviewed for clarity of thought, analysis and ability to present the topical content. The submitted written abstract should therefore clearly express the presented project’s idea and possibly results, and describe in overview, how you will present this in the video abstract.

Short video abstracts can fall within the topics of the journal, including the areas that the journal connects to (Culinary Arts, Hospitality, Food Science, Food Culture, Food Marketing, Eating Behavior and any other food discipline, with aspects from Design Theory, Design Education, Industrial Design, Design History, and any other Design discipline). Videos should be no longer than 3 minutes and should be accompanied by a written abstract (se requirements above). Video files must be in widescreen format (16:9), have a minimum resolution of 1080p (1920x1080p) and be in one of the following formats: mpeg4, .mov, .mp4. If the video contains speech, please add subtitles (in English). Video abstracts will be published at our website and will be played on screens at Maltfabrikken.

3. Opinion papers, Commentary papers, Discussion papers, Extended abstracts (refereed and approved by the guest editors)

These papers have a limit of 1000-3000 words in the text body (i.e., excluded title, author(s)’ information, abstract, figures and table texts, acknowledgement and references). The number of references is limited to about 25. Depending on their nature, the contributions may contain own data generation/collection, analysis or opinions, rooted in the topics of the journal.

The submitted written abstract should clearly express the opinion, comment or discussion, including the basis for the opinion, comment or discussion, that will be presented in the paper.

4. Research papers (subject to usual peer review)

Research papers should be within the topics that are usually covered by Int. J. Food Design. The papers will be presented at the symposium in one of the selected formats of the symposium, and can be extended to a full research paper, with empirical data generation, collection or a substantial analytical content of topics related to what the journal usually covers, visit their webpage

The submitted written abstract should clearly express the presented project’s idea and possibly results that will be presented in the paper.

Deadline for submission of abstracts in all three categories: May 1, 2021. All abstracts should be submitted through the abstract submission form available here. Authors will be informed about acceptance by June 1, 2021. All accepted abstracts and video abstracts will be published as soon as possible hereafter at digital medias related to Creative Tastebuds.

Deadline for submission of final contributions for publication in Int. J. Food Design: September 15, 2021. All submissions except Research papers should be submitted to the organizers, and not to the journal. If you plan to submit a Research paper based on your submitted abstract, please do so no later than September 15 by uploading the paper to the submission platform for the International Journal of Food Design. When submitting, you should remark that the paper belongs to Creative Tastebuds. Find more information here, and follow strictly the journal guidelines that are here, or contact the guest editors Susanne Højlund, Ole G. MouritsenMikael Schneider and Michael Bom Frøst. Publication is expected to be before the end of 2021.

Call for abstracts - Creativetastbuds.dk

Contribution submission form
Type of contribution
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