Creative Tastebuds - Exploring how culture and brain collaborate on taste 

Added on by Michael Bom Frost.

Posted by Michael Bom Frøst

Our friends and collaborators at Smag for Livet are behind this exciting symposium at Aarhus Theater September 4-5. Nordic Food Lab contribute to the organisation of the content and will give a few tasters as part of the conference.

More information at Creative Tastebuds

This unusual symposium offers a unique possibility for gastronomic reflection on the concept of taste. The symposium will present viewpoints from leading individuals from both the arts and the sciences, and performers from the creative sector will explore and challenge these viewpoints by engaging in a in dialogue with scholars as well as orchestrating experiments with the audience.

4 CREATIVE SESSIONS

Molecules and Memory: from sensing taste to remembrance of food

On stage: Charles Spence - David Sutton and Marije Vogelzang

Nerves and Narratives: taste and story telling

On stage: Gordon Shepherd - David Howes and Mark Schatzker

Landscape and Learning: building taste into houses and minds

On stage: John Prescott - Amy Trubek and Lone Wiggers

Substance and Sociality: the magic of sharing taste

On stage: Ole G. Mouritsen - Carole Counihan and Thorsten Schmidt

A NUMBER OF INNOVATIVE SHOWCASES AND SOAP BOX DIALOGUES With contributions from the audience

It will inspire a broad audience – from researchers to restaurateurs, architects, food producers, chefs, and food writers. With its cross-disciplinary and creative approach the event invites for new and creative collaborations, thereby making it possible to ask new questions on the meaning of taste: How can we think architecture and taste together? What is the relation between taste and nutrition? How do we share our experiences of taste? How can we talk about taste in a new language? Through engaging in these themes, and many others, the symposium contributes to the ongoing work of developing gastronomy in the region.The symposium is a platform for rethinking: from concepts for restaurants, ideas for research, ways of building kitchens to ideas for menus, food products and cook books.

Register at: www.creativetastebuds.dk