We are very pleased to announce that after the challenges COVID-19 brought to all of us, FOCUS is now back with a couple of planned events.
In late summer 2021, we co-hosted the interdisciplinary and international symposium Creative Tastebuds, together with our partners, Institute of Meals and Taste for Life. The symposium was a great success and we are in the current process of editing video materials from the symposium. Keep an eye out on the webpage for the symposium for more info on the postproduction.
The focus of the Creative Tastebuds symposium was sustainability and food asking the important question: How do we eat for both pleasure and planet? This topic has inspired us to continue working with questions of sustainability and food. Our food production system, food consumption, and food culture is an important part of the solution on developing new and improved habits and ways of life, to make sure that also future generations can enjoy living on planet earth.
This fall, in collaboration with NAU FOCUS welcomes Lily Kelting from FLAME University, India to do a guest lecture on Heritage Foods in a Globalized World. Lily will bring examples from her own research on food heritage in India with a feminist perspective, and decolonial critiques of the rhetorics of the New Nordic Cuisine. Read more about, and sign up for the guest lecture here (it's free!)
In the spring of 2022 we are also planning an interesting seminar about food waste, with international scholars - more info to come, so stay tuned!
We look forward to welcoming Dr. Lily Kelting from FLAME University, India for the guest lecture on "Heritage foods in a globalized world: Indian culinary heritage and the New Nordic Cuisine". The guest lecture is arranges in collaboration with NAU. Click the link to read more and sign up!
Efter sommeren Creative Tastebuds konference inviterer Smag for livet, Institute of Meals, FOCUS, Syddjurs kommune, Region Midtjylland og Havhaverne Ebeltoft Vig til en aften med foredrag af Leder af Antropologi v. Aarhus Universtiet Susanne Højlund og Gastrofysiker ved Københavns Universitet Ole G. Mouritsen. Temaet er smag og bæredygtighed og bygger på formidlingen af de temaer og diskussioner der blev bragt op til årets Creative Tastebuds. Klik på linket for at læse mere arrangementet og tilmelding.
Do you remember Creative Tastebuds 2017? At this successful conference we explored how our brains and cultures collaborate on taste.
This year we have planned another extraordinary symposium at Maltfabrikken in Ebeltoft with the theme of sustainability and taste: How do we eat for both pleasure and planet? Visit the webpage to find out everything you need!
A conference by The Food Quality Perception and Society Team at the Aarhus University Department of Food Science. You are invited to join us in coming up with daring and creative solutions, and we want to hear your questions around pressing issues. Click here to read more.
An inspiring afternoon about culinary entrepreneurship. FOCUS presents 3 ‘culinary entrepreneurs’ that will talk about their experiences of combining academia, entrepreneurship and culinary innovation – and will tell about their way to start up a company.
