Food Culture and Technologies. 2018 Strasbourg and Taipei conference

2018 Strasbourg and Taipei conference
Food Culture and Technologies

November 19-22 at Institute of Ethnology, Academia Sinica, Taipei, Taiwan

Organizers: Shuenn-Der Yu, Salomé Deboos, and Mei-Ling Chien

This conference will examine the close relationship between food culture and technologies in anthropological and historical terms. Each food item we consume today has had a long history of human engagement in discovering, growing, processing, and cooking, with skills, knowledges and material means we developed in order to make it edible, enjoyable and marketable. By the same token, we have also developed technologies, e.g., skills, material devises and knowledge, to create and reproduce the kind of foods, flavors and appearances that attract our appetites. We invite you to jointly explore into this sophisticated yet interesting relationships between food culture and technologies for our 2018 Strasbourg-Taipei conference in Taiwan.

We will pay attention to following issues:

• How food culture is being reproduced with new technologies.
• How new skills, concepts, and values have been developed to explore new food items.
• How new cooking techniques and skills are developed along with new technologies which bring important changes to food culture.
• How new standard of taste co-evolve with the technology.
• How changes of technologies, food related or not, transform food culture.
• How market, environment, and tourism bring changes to food culture and technologies. 
• How globalization has brought changes to the relationship between food culture and technologies.
• How food culture is preserved as cultural heritage through new technologies.

We intend to publish conference papers in the form of a book volume.

Please join us and send your abstract to Shuenn-Der YU (yusd5644@gate.sinica.edu.tw).