EVENT May 11
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CREATIVE TASTEBUDS: On Taste and Sustainability. How can our sense of taste can save the planet?

Aarhus, Denmark
Organization: Aarhus University, Taste-for Life, Institute of Meals
Categories: Interdisciplinary, Popular Culture, Aesthetics, Anthropology/Sociology, Classical Studies, Cultural Studies, Environmental Studies, Film, TV, & Media, Food Studies, History, Philosophy, Science
Event Date: 2020-05-11 to 2020-05-12 Abstract Due: 2019-11-15

Call for Contributions (for submission, go to website: www.creativetastebuds.dk)
Present your research, innovation, opinion, reflections, or artistic approach regarding taste and sustainability through innovation showcases, short videos, written abstracts, or papers.

Creative Tastebuds 2020 is an unconventional conference and a highly multidisciplinary event at the crossroads between science, arts, culture, gastronomy, design, cooking, and innovation.

We therefore call upon contributions that present research, topical surveys, opinions, innovations, or gastronomical or artistic reflections on taste in relation to sustainabile 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. The aim of the showcases is to offer select contributors a chance to present in person their work to the participants of Creative Tastebuds 2020.

Approved written or video contributions will be published in 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 2020, we envision a collection of unusual, unique, and pioneering ‘symposium proceedings’.

Guidelines for contributors
Contributions can be channeled into four categories, as outlined below. Please note that it is not possible to contribute with 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. Each selected contributor will have a small stand and a time-slot 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.

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. It 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 supported by a written abstract. 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 continuously on screens at the theatre.

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. Dependent on their nature, the contributions may contain own data generation/collection, analysis or opinions, rooted in the topics of the journal.

4. Research papers(subject to usual peer review)
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, see http://ifooddesign.org/international-journal-food-design/.

Deadline for submission of abstracts in all three categories: November 15, 2019. All abstracts should be submitted through the abstract submission form available here.Authors will be informed about acceptance on January 8, 2020. 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: June 15, 2020.If you plan to submit a full paper based on your submitted contribution, please do so no later than June 15, 2020 to the International Journal of Food Design. Find more information here, or contact the guest editors Susanne Højlund (etnosh@cas.au.dk), Ole G. Mouritsen (ole.mouritsen@food.ku.dk), and Michael Bom Frøst (mbf@food.ku.dk). Publication is expected to be before January 2021



Susanne Højlund