Call for Abstracts: The psychosocial and cultural dimensions of altered eating – Altered Taste Symposium

3rd International Symposium on Altered Taste

14 – 15 September 2023 – Lyon, France

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 the 3rd International Symposium, are invited papers that consider these wider psychosocial and cultural dimensions of altered taste and 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.

14th September: Culinary Workshop at the Institute Paul Bocuse

15th September: Scientific Conference at the Cité Internationale de la Gastronomie, Lyon

The proposals have to be sent by email to symposium@institutpaulbocuse.com with subject line “Proposal Symposium Altered Taste” before :

February 15th 2023

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