Contributions CT2021

"Corona food habits"

Contributors: Concept and styling by Brini Fetz & Lisa Langmantel & photography by Angela Lamprecht

hej studio & studio Lisa Langmantel (presented at CT2021 by Lærke Marie Knudsen)

Abstract: Innovation showcase

"The sound of meals - new food habits"

Contributors: Simon Milwertz Phillipsen

Simon Kogeskole

Abstract: Innovation showcase

"Working for Pleasure: Three Cultivations of Meaning and Taste on American Farms"

Contributors: Dr. Caitlin B. Morgan & Dr. Katy Overstreet,

University of Vermont & Aarhus University

Abstract: Opinion paper

"In the house of Martha and Mary"

Contributors: Phyllis Wong,

studio pw/, The Netherlands

Abstract: Innovation showcase

"Autodineur: A Guide for a playful and reflective eating experience"

Contributors: Stephanie Marsden & Harry Josephine Giles.

Independent designer & researcher, food/play/food, Scotland

Abstract: Innovation showcase

"From food waste to food happiness – meaningful and impactful sustainable initiatives in everyday life"

Contributors: Johanne Birn & Jane Dyrhauge Thomsen

Consultant firms Johanne Birn, Denmark & Jane Dyrhauge, Denmark

Abstract: Innovation showcase

"Savouring soundscapes: Towards a sustainable coffee culture"

Contributors: Signe Mathiesen

Department of Food Science, Aarhus University, Denmark

Abstract: Innovation showcase

"Burger-ness and power"

Contributors: Bee Farrell, & M. Fischer

University of Kent, England

Abstract: Opinion paper

"Broaden your taste for the future"

Contributors: Linda Hofman & Danielle Naafs

Fontys Academy for Creative Industries, Trend research and concept creation in Lifestyle, Tilburg The Netherlands

Abstract: Innovation showcase

"The shared process of culturing eco tastebuds"

Contributors: Bee Farrell

University of Kent, England

Abstract: Innovation showcase

"MEUH (moo)"

Contributors: Gwénaëlle Plédran

Agroparistech, University of Paris 8, France

Abstract: Video abstract

"Consumer perception and expectations of organic versus conventional wine: Two case studies"

Contributors: Qian Janice Wang

Aarhus University, Denmark

Abstract: Innovation showcase and research paper

"Teaching taste and design - A trend in Danish food education"

Contributors: Jacob Højgaard Christensen and Karen Wistoft

Danish School of Education, Aarhus University, Denmark

Abstract: Video abstract

"Taste negotiation through technology: Consumer’s taste expectations on edible insects"

Contributors: Jenny Berkholz, Margarita Esau & Gunnar Stevens

University of Siegen, Germany

Abstract: Opinion paper

"Legumes in a sustainable healthy diet: (How) to be or not to be, that is the question"

Contributors: Daniel Borch Ibsen, Lisbeth Mogensen, Milena Corredig, Christina Catherine Dahm

Aarhus University

Abstract: Opinion paper

"A Design thinking approach to Artic Gastronomy"

Contributors: Julia C. Carrillo Ocampo, Annica Långvall, Joachim Sundqvist, Carita Bengs

Umeå University

Abstract: Video abstract

"Acoustic design strengthening local food culture and cultural heritage"

Contributors: Silén Sami, Hopia Anu, Uimonen Heikki & Kontukoski Maija

University of Turku, Finland

Abstract: Opinion paper & Video abstract

"Betray the family, Save the planet"

Contributors: Leena Samin Naqvi

the EAT project, Umeå Northern Sweden

Abstract: Opinion paper

"Literature Is Food: Recovering a Lost Conceptual Metaphor"

Contributors: Christopher M. Kuipers & Loren Stephenson

Indiana University of Pennsylvania, Indiana, PA, USA

Abstract: Opinion paper

"Taste and sustainability. Why this combination?"

Contributors: Susanne Højlund

Department of Anthropology, Aarhus University, Denmark

Abstract: Opinion paper

"Sustainability, health and consumer insights for plant-based food innovation"

Contributors: Federico J.A. Perez-Cueto

Department of Food Science, Section for Design and Consumer Behaviour - Future Consumer Lab, University of Copenhagen, Denmark

Abstract: Opinion paper

"Design for Emotional Eating: food affordances, disordered eating, and healing"

Contributors: Silvia Neretti

Arizona State University

Abstract: Research paper

"Gathering at the table - taste education for children with neurodevelopmental disorders and their families"

Contributors: Anna S. Olafsdottir (Co-author Sigrun Thorsteinsdottir)

School of Education, Faculty of Health Promotion, Sport and Leisure Studies, University of Iceland

Abstract: Opinion paper

"Rethinking food well-being through the lens of epicurean philosophy and consumer research"

Contributors: Liselotte Hedegaard & Valérie Hémar-Nicolas

University College Lillebaelt, Denmark & Université Paris-Saclay, France

Abstract: Opinion paper

"Managing culinary adversity with food literacy: Children’s encounter with whole fish and bitter greens"

Contributors: Hart N. Feuer

Kyoto University, Japan

Abstract: Research paper

"The Role of Emotions in Children's Food Preferences"

Contributors: Julia Sick

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy

Abstract: Opinion paper

"Children as food designers – the potential of co-creation to make the healthy choice the preferred one"

Contributors: Martina Galler

Nofima Ås, Department of Innovation, Sensory and Consumer Science, Norway

Abstract: Opinion paper

"Silence of the Tastes"

Contributors: Zsofia Anna Toth

Gastronome

Abstract: Opinion paper

"Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia"

Contributors: Christian Reynolds

University of Sheffield, England

Abstract: Research paper

"Playful Design and children’s (dis)liking of plant-based vegetable food product"

Contributors: SunMin May Hwang

University of Minnesota, USA

Abstract: Research paper

"Speculative Gastronomy: a new approach to design pedagogy"

Contributors: Danielle Wilde

University of Southern Denmark

Abstract: Research paper

"Travelling Sustainably With Your Taste Bud as Guide. Examples of Sustainable Food Tourism in the Nordic region"

Contributors: Jonatan Leer

University College Absalon, Denmark

Abstract: Research paper

"Fermentation Design as Social Design"

Contributors: Keisuke Takayasu

Graduate School of Letters, Osaka University, Japan

Abstract: Research paper

"A taste for nature in an Inuit perspective"

Contributors: Aviaja Lyberth Hauptmann

Ilisimatusarfik, University of Greenland & The Greenland Institute of Natural Resources

Abstract: Opinion paper

"School food, taste and sustainability: The case of Brigaid"

Contributors: Rachel Black

Connecticut College

Abstract: Opinion paper

"To Meat or not to Meat - Is the Taste of Sustainability Black and White?"

Contributors: Louise Beck Brønnum, Asmus Gamdrup Jensen, Peter Nøhr Christensen, Taryn Cullen Humphrey, & Charlotte Vinther Schmidt

Department of Food Science, University of Copenhagen, Denmark, Kost KBH, Denmark, & Shiso Studio, Denmark

Abstract: Opinion paper

Contributions at Creative Tastebuds 2021

List of accepted contributions

"Corona food habits"

"The sound of meals - new food habits"

"Working for Pleasure: Three Cultivations of Meaning and Taste on American Farms"

"In the house of Martha and Mary"

"Autodineur: A Guide for a playful and reflective eating experience"

"From food waste to food happiness – meaningful and impactful sustainable initiatives in everyday life"

"Savouring soundscapes: Towards a sustainable coffee culture"

"Burger-ness and power"

"Broaden your taste for the future"

"The shared process of culturing eco tastebuds"

"MEUH (moo)"

"Consumer perception and expectations of organic versus conventional wine: Two case studies"

"Teaching taste and design - A trend in Danish food education"

"Taste negotiation through technology: Consumer’s taste expectations on edible insects"

"Legumes in a sustainable healthy diet: (How) to be or not to be, that is the question"

"A Design thinking approach to Artic Gastronomy"

"Acoustic design strengthening local food culture and cultural heritage"

"Betray the family, Save the planet"

"Literature Is Food: Recovering a Lost Conceptual Metaphor"

"Taste and sustainability. Why this combination?"

"Sustainability, health and consumer insights for plant-based food innovation"

"Design for Emotional Eating: food affordances, disordered eating, and healing"

"Gathering at the table - taste education for children with neurodevelopmental disorders and their families"

"Rethinking food well-being through the lens of epicurean philosophy and consumer research"

"Managing culinary adversity with food literacy: Children’s encounter with whole fish and bitter greens"

"The Role of Emotions in Children's Food Preferences"

"Children as food designers – the potential of co-creation to make the healthy choice the preferred one"

"Silence of the Tastes"

"Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia"

"Playful Design and children’s (dis)liking of plant-based vegetable food product"

"Speculative Gastronomy: a new approach to design pedagogy"

"Travelling Sustainably With Your Taste Bud as Guide. Examples of Sustainable Food Tourism in the Nordic region"

"Fermentation Design as Social Design"

"A taste for nature in an Inuit perspective"

"School food, taste and sustainability: The case of Brigaid"

"To Meat or not to Meat - Is the Taste of Sustainability Black and White?"