Ninth International Conference on Food Studies

  • 2019 Special Focus—Culinary Science: A New Foodway?
  • 24–25 October 2019
  • National Kaohsiung University of Hospitality and Tourism, Kaohsiung City, Taiwan

At a Glance...

2

Days of paper presentations, workshops/interactive sessions, posters, and colloquia.

90

Delegates from all over the world who attended the Ninth International Conference on Food Studies.

25

Countries represented.

2019 Special Focus—Culinary Science: A New Foodway?

Modern science-based epistemologies have influenced social consuming behaviors. They have also shaped social aesthetics, beliefs and cultures. Nevertheless, food knowledges are often connected to land, hand-made crafts, family, or nationally inherited culinary histories and authenticities. Thus, there is a constant tension between science and tradition: “scientism” against nature, embodied in food products, processes and systems.

Do we need to resist “scientification” as if it is “new?” Do science-based approaches make us vulnerable to emerging food scares? Are science-based foods symbols, like Frankenstein’s immoral creature, of our distance from the authenticity of food systems? Are science-based epistemologies inherently oppositional to the agenda of food sovereignty?

Or, are we always on a non-returnable path of “scientification?” If so, can “science” symbolize positive pathways of social transformations: supporting human welfare, futures of convenience, hygienic and healthy living, and environmental sustainability?

Do we need to consider a new way of thinking of food-sovereignty that is not oppositional to science-based epistemologies? Can “culinary science” be a conceptual vehicle to how the human avoids being enslaved by “science,” to further establish a science-governed sovereignty?

Local Chair

Pearl Lin

Pearl Lin

President, Professor, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City, Taiwan

​Plenary Speakers

Yu-Hsiu Tseng

Yu-Hsiu Tseng

Dean of School of Culinary Arts, Professor, National Kaohsiung University of Hospitality and Tourism, Taiwan

From Food Culture, Culinary Science, Food Innovation to Gastronomy Tourism

Juan Carlos Arboleya

Juan Carlos Arboleya

Professor and Researcher, Basque Culinary Center, University of Mondragón, Spain, and manager, Food Industry Program, Bachelor Degree of Gastronomy and Culinary Arts and, Program Director, Master (MSc) in Gastronomic Sciences

Culinary Science: An Interesting Way to Face the Future of Food

Emerging Scholar Awardees

For each conference, a small number of Emerging Scholar Awards are given to outstanding graduate students and emerging scholars who have an active academic interest in the conference area. The Award, with its accompanying responsibilities provides a strong professional development opportunity for early career academics. The 2019 Emerging Scholar Awardees are listed below.

Pierre Paul Audate

Pierre Paul Audate

Urban Planning and Regional Development, Laval University, University in Canada, Canada

Sedef Yucel

Sedef Yucel

Izmir University of Economics, Turkey

​Harshitha Venkataratnam

​Harshitha Venkataratnam

School of Food Science and Environmental Health, Technological University of Dublin, Ireland

Kadiguang Panmei

Kadiguang Panmei

Tata Institute of Social Sciences, Mumbai, India

Ma. Jasmine Mae Gatan

Ma. Jasmine Mae Gatan

Bulacan State University, Philippines

Conference Partner

Virtual Presentations

Virtual Posters

Virtual Posters present preliminary results of work or projects that lend themselves to visual representation. Download the posters below.

Lightning Talks

Lightning Talks are 5-minute "flash" video presentations. Click the button below to view the videos on our YouTube channel.