Schedule
116
A Taste of Taiwan: How Taiwan’s Government is Constructing Its Culinary Heritage for an International Audience
Martin Mandl, University Assistant, Department of East Asian Studies, University of Vienna, Austria
Promoting Food Access and Food Equity: Initiatives to Promote a Healthy Food Environment on a University Campus
Andrea M. Brace, Associate Professor, Director, Public Health, Fairleigh Dickenson University, Armed Forces Americas, United States
Patricia Watson
Todd Matthews, Associate Professor and Department Chair, Sociology, Criminology and Criminal Justice, Sacred Heart University, CT, United States
Stephanie Easterday
Nicole Libbey, Graduate Student, Towson University
Christina Olstad
The Commodification of Agriculture in South America, Evidence from the Last Three Decades
Magdalena Jensen, Assistant Professor, Department of Industrial Engineering, Universidad de Concepcion, Chile
Food Waste from the Restaurant Employees’ Perspective
Tsu-Hong Yen
Yinghua Huang, Associate Professor, Hospitality, Tourism and Event Management, San Jose State University, California, United States
Pi Shin Wey
Household Food Insecurity and Nutritional Status of Children and Women in Malawi
Ogbochi McKinney, Professor, Health Science, California Baptist University, California, United States
Pamela Mukaire, Director of Programs, Resources for Improving Birth and Health Outcomes, Uganda
Nutritional Outcomes for Rural Older Adults Participating in Home-delivered Food Ration Program
Pamela Mukaire, Director of Programs, Resources for Improving Birth and Health Outcomes, Uganda
Ogbochi McKinney, Professor, Health Science, California Baptist University, California, United States
Nnenna Ananaba, Research , Health Promotion and Behavioral Sciences , University of Texas Health Science Center at Houston, United States
Online-to-offline Food Delivery in China: Understanding Diners’ Motivations, Service Attributes, and Behavioral Intention
Yinghua Huang, Associate Professor, Hospitality, Tourism and Event Management, San Jose State University, California, United States
Xianying Xu
Tsu-Hong Yen
Development and Acceptability of Celery Tart
Jas Gatan, Business Development Executive, Business Development, LearnJP Corporation, Philippines
A New Perspective on Foodways: An Inspiration from the Journey to a Documentary Film, “ Food Inc.”
Tsuiping Chen, Associate Professor, Department of Food and Beverage Management and Culinary Arts, Kun Shan University
Patronizing the Local Brewery: Patron Experiences and the Craft Beer Community
Antoinette Pole, Associate Professor, Department of Political Science and Law, Montclair State University, United States
George Martin
Christopher Lynch
Millefeuille and Napoleon as an International Favorite
Masahiro Miyake, Associate Professor, Human Environmental Scisnces, Mukogawa Women's University, Hyogo, Japan
The Science and History of Cold Breakfast Cereal
Kathryn Dolan, Associate Professor, Department of English and Tech Com, Missouri University of Science and Technology, Missouri, United States
An Integrated Framework of Country-of-Origin in the Context of Trust in Food in the Global Age
Ivy (Caixia) Gan, Scientist, Stakeholder & Consumer Intelligence, Plant and Food Research, New Zealand
Deinse Conroy
Michael S W Lee
Eating until the Last One Is Extinct: Making Chikanda from Endangered Terrestrial Orchids
Hennie Fisher, Senior Lecturer, Department of Consumer and Food Sciences, University of Pretoria, Gauteng, South Africa
The Animal Agriculture and its Impact on Climate Change
Tania Calvao, Adjunct Professor International Business Law, International Business, Houston Commuity College, Texas, United States
Climate Compatible Development and Its "Triple Wins" in Agriculture and Food Security
Stephen Chitengi Sakapaji, Postdoctoral Research Fellow, Arctic Research Center, Hokkaido University - Arctic Research Center, Hokkaido, Japan
Planning for Agricultural Futures: Solitary Visions in Diverse Landscapes
Colin Dring, Researcher, School of Environment and Sustainability, Royal Roads University, British Columbia, Canada
Food History of Osaka: The Story of Dashi
Aiko Tanaka, Founder, Japan Food Studies College, Japan Food Studies Research Institute (FSRI), Food Activist Organization Japan, Planetary Food Education Network, Japan
Dining Out in North-East India: Restaurants in Mizoram
Jagdish Lal Dawar, Retired Professor, History and Ethnography, Mizoram University, Haryana, India
Rice Politics in the Importing Countries of Southeast Asia
Jamie Davidson, Associate Professor, Political Science, NUS, Central Singapore, Singapore
The Art and Science of Testing Recipes: American Newspaper Food Editors of the 1950s and 1960s
Kimberly Voss, Professor, Journalism, University of Central Florida, Florida, United States
Food Service Establishments Motivations and Buying Behavior: The Case of Sustainable Ocean Wise Seafood Movement
Hiran Roy, Lecturer, Hospitality and Tourism Management, Fairleigh Dickinson University, Vancouver
Chehra Aboukinane
Mohamed Mohsen
Food Sovereignty and Communication for Social Change: Subjectivities in Food Practices
Solón Calero, TEACHER , FACULTAD DE COMUNICACIÓN SOCIAL Y CIENCIAS SOCIALES, UNIVERSIDAD AUTONOMA DE OCCIDENTE , Valle del Cauca, Colombia
Carmen Rivera
The Importance of Taste: Seven Dimensions of Taste in a Health Promotion Context
Lars Qvortrup, Professor Emeritus, School of Education - Educational Sociology, Aarhus University, Denmark
Karen Wistoft, Professor, Danish School of Education, Aarhus University, København City, Denmark
Tonic Foods in Folk Nutrition: Eating Foods for Perceived Health Benefit and Risk
Karol Chandler Ezell, Associate Professor, Anthropology, Geography, Sociology, Stephen F. Austin State University, Texas, United States
