3rd edition - International Symposium on Altered Taste - 14 & 15 September, 2023

Du 14 septembre 2023 au 15 septembre 2023

 

3rd International Symposium on Altered Taste


A changed relationship with food can occur for many reasons, from illness to aging to shifts in the food environment. The impact of this can range from a loss of pleasure in food and eating, to lower food intake and potential undernutrition, to diminished social engagement and even an altered relationships to oneself and the wider world. Sensory changes trigger disgust in foods once enjoyed, or even from the smell of a loved one. Food that was once delicious is now tasteless. Overall, altered taste and sensing can shift the valence of our encounters with food, cooking and eating, from being easy and enjoyable to being problematic and unpleasant.

In our 3rd International Symposium, we invite papers that consider these wider psychosocial and cultural dimensions of altered taste and eating. We will also address solutions to these problems, from the gastronomic to the social, to see how people cope with and compensate for altered taste. How does altered eating affect social relationships? What kinds of culinary solutions, strategies or interventions can address these issues above? How can we address the environmental dimensions of altered eating?

The symposium invites contributions from any discipline as well expert knowledge and particularly supports interdisciplinary papers. This symposium will bring together scientists, chefs and professionals interested in the topic of altered taste and potential food solutions.



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For any question: symposium@institutpaulbocuse.com



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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contact

Raphaëlle Mouillefarine
Partnerships Development
Envoyer un email
+33 (0)4 26 20 97 63

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