Opening Keynote by Charles Spence. Gastrophysics: The Psychology of Herbs and Spices
Professor Charles Spence is an experimental psychologist at the University of Oxford, where he explores the impact that sight, sound and touch have on our perceptions of taste. With more…
Keynote by Vivienne Lo. Potent Flavours: Nutritional Practice in the Sinosphere
Dr. Vivienne Lo is a Senior Lecturer at University College London specializing in the history of Asian medicine and classical Chinese medicine. Her work explores, among other things, the social…
Keynote from Harold McGee: A Nose Dive Into Plant Aromas
Harold McGee started his professional life as literature and writing instructor at Yale University, focusing on Romantic poetry: his dissertation was entitled “Keats and the Progress of Taste.” But he…
Concluding Keynote by Krishnendu Ray: Summing up the Journey
Professor Krishnendu Ray is Chairman of the Department of Food Studies at New York University’s Steinhardt School of Culture, Education and Human Development. A sociologist by training, Ray’s interests focus…
Margaret Atwood on Fictional Foodies in conversation with Mark McWilliams
We’re over the moon (appropriately for this year’s subject) that Margaret Atwood has agreed to address us in our fortieth anniversary year on Fictional Foodies. As one of Canada’s best…
