1st June, 2022
Cité Internationale de la Gastronomie, 4 Grand Cloître du Grand Hôtel-Dieu, 69002 Lyon, FRANCE
Professor & hospital practitioner , Hôpital Rothschild, APHP-Sorbonne Université, Paris
The 2nd International Symposium on Altered Taste brings interdisciplinary expertise, gastronomic and sensory approaches to finding solutions for those experiencing a changed sensory experience of food. This year’s focus is on an often overlooked and complex contributor to the multimodal experience of food flavour: the trigeminal sense.
The trigeminal nerve contributes information from the face and mouth and is responsible sensations such as the spiciness of chilli or warmth of cinnamon as well as motor functions such as biting and chewing.
Keynote speakers and contributors will provide the latest insight on sensory mechanisms and interactions, function and dysfunction in health and illness, and practice based and gastronomic use of trigeminal and other sensation. Harnessing the fresh, burning, warmth, tickle or sting in foods, ingredients such as chillies and spices may stimulate the trigeminal nerve and may be of value when other senses are disrupted or if food has lost its joy. The Symposium also includes interactive opportunities for enlivening the palate and exploring the trigeminal sense, spices, chillies, and other stimulants with a curated ‘spice bar’.
Lyon 2 University, 86 rue Pasteur, 69007 Lyon, FRANCE
2nd & 3rd June, 2022
- Corinna Hawkes
Professor Food Policy City, University of London
- Davy Tissot
MOF 2004, Winner Bocuse d’Or 2021
- Krishnendu Ray
Food Studies Departement Chair, Steinhardt New York University
The 12th ICCAS conference focuses on the active role of the culinary arts and food sciences in the creation and dissemination of healthy and tasty foods that meet the economic, societal and environmental challenges of sustainable meal systems for all citizens.