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

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

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

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

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.

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.

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

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.