Presentations
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Parisian Vibrations
Siobhan Phillips, Jacquelin Greger
Paper Presentation in a Themed Session
Online Asynchronous
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Street Kitchens and Social Lives
Sapana Sewpersad
Paper Presentation in a Themed Session
Online Asynchronous
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Transforming the Taste of a Place
Gabriel Valle
Paper Presentation in a Themed Session
Online Asynchronous
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Training of Taste Skills Is Not a Metatalk
Morten Aagaard
Paper Presentation in a Themed Session
Room 2 : 2021-10-28 12:00
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New Winegrowing Geographies
Maria Del Carmen Salas Quesada
Paper Presentation in a Themed Session
Online Asynchronous
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Farm to Family - Promoting Healthy Eating through Cooking Class Video Instructions
Diane Smith
Poster Session
Room 1 : 2021-10-29 10:25
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Childhood Memories of Food Collected in Eco-tourism
Tamas Lestar
Paper Presentation in a Themed Session
Online Asynchronous
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Investigating the Effects of Electroplasmolysis Pretreatment and Ultrasound Assisted Blanching on the Quality of Pumpkin Candy
Ahsen Rayman Ergün, Elif Gürbüz, Irem Akbulut, Taner Baysal
Paper Presentation in a Themed Session
Online Asynchronous
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Unusual Ingredients
Jacob Thompson Bell
Paper Presentation in a Themed Session
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The Impact of COVID-19 in the Restaurant Industry at the U.S. - Mexico Border
Ana Garcia Escalante
Paper Presentation in a Themed Session
Room 1 : 2021-10-28 12:20
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Wine Consumption and Social Image
Francesco Minetti
Paper Presentation in a Themed Session
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American Soldiers’ Cultural and Sensory Experiences of Mexican and Afro-descendant Foods during the Mexican-American War, 1846-1848
Nicole Mottier
Paper Presentation in a Themed Session
Online Asynchronous
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Tastes of Home
Alisha Mathers
Paper Presentation in a Themed Session
Online Asynchronous
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Subversive Sustainability in the Interstice
Yiyi He
Paper Presentation in a Themed Session
Online Asynchronous
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Southern California Festive Foodways
Tiff Graham
Paper Presentation in a Themed Session
Online Asynchronous
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“A Wine Goose Chase” - Taste as a Vehicle for Meaning
Susan Boyle
Paper Presentation in a Themed Session
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Olive Oil, Cuisine, and Taste
Rachel Black
Paper Presentation in a Themed Session
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Fictive Places? Oregon’s Willamette Valley Wine Appellations
John Broadway
Paper Presentation in a Themed Session
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Cooking Up National Culture in Jamaica
Keja Valens
Paper Presentation in a Themed Session
Online Asynchronous
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Hospitality and Commensality in the Craft Beer Scene of São Paulo, Brazil
Robert Kenzo Falck, Elizabeth Kyoko Wada
Paper Presentation in a Themed Session
Online Asynchronous
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Exploring Experiences of Mealtimes and Food
Kristin Winston, Dorothy Enomoto, Sarah Titcomb, McKenna Bender
Paper Presentation in a Themed Session
Online Asynchronous
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New Meat on the Block
Nikita Dhawan, Kah Ying Choo
Focused Discussion
Online Asynchronous
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The Buru Transition
Melanie Narciso
Paper Presentation in a Themed Session
Online Asynchronous
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When Just Salad Won’t Do
Attila Pohlmann
Paper Presentation in a Themed Session
Online Asynchronous
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Applied Healing Catering Design to Forest Therapy
Chuan-Jin Lin, Bor Hon Lee
Poster Session
Online Asynchronous
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Breeding Vegetable Maize for Organic Production
Lexie Baker
Poster Session
Room 1 : 2021-10-29 10:25
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Agriculture in American Literature
Kathryn Dolan
Paper Presentation in a Themed Session
Online Asynchronous
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Quality, Inequality, and Values in High-end Coffee
Edward Fischer
Paper Presentation in a Themed Session
Room 1 : 2021-10-28 11:20
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Gateway Bugs
MacKenzie Wade
Workshop Presentation
Online Asynchronous
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Food Collective among Minority Group to Obtain Affordable Food until Equality
Theresia Pratiwi Elingsetyo Sanubari
Paper Presentation in a Themed Session
Online Asynchronous
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Cultivating Social-ecological Resilience, Harvesting Biocultural Resistance in the Southern Andes
Constanza Monterrubio Solís
Paper Presentation in a Themed Session
Room 1 : 2021-10-28 11:40
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Beyond the Borders
Anandita Pan
Paper Presentation in a Themed Session
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Communal Feast During the Covid-19 Pandemic - Eating "Poon Choi" in the Walled Villages of Hong Kong
Po Yin Chung
Paper Presentation in a Themed Session
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Talking Food in the City of Gastronomy
Ellen Platts
Paper Presentation in a Themed Session
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Queering Dying through Food Celebration in Christopher Coe’s Such Times
Krystian Marcin Gradz
Paper Presentation in a Themed Session
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Hot Cross Buns
Pallavi Sanyal
Focused Discussion
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Wine Tourism in Rural Russia
Jeremy Schultz
Paper Presentation in a Themed Session
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Feeding Humans, Eating Animals, & Extending Kitchens
Noha Fikry
Paper Presentation in a Themed Session
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Ilocano Food, Hybridity, Third Space, and the Heritage City of Vigan
Shulamite Maiden Pormentira
Paper Presentation in a Themed Session
Food Production and Sustainability
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The Hazard of Counting the Chickens before They Are Hatched
Andreja Vezovnik, Tanja Kamin
Paper Presentation in a Themed Session
Online Asynchronous
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The Impact of the Exterior Emissivity of Cooking Vessels to Energy Efficiency of Cooking
Jeff Ramsdell, Carla Ramsdell
Paper Presentation in a Themed Session
Room 1 : 2021-10-28 14:40
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In the Soy Sauce
Aiko Tanaka
Paper Presentation in a Themed Session
Online Asynchronous
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Repurposing Food By-products for Value-added Applications
David Stone
Paper Presentation in a Themed Session
Online Asynchronous
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Public Libraries as Partners in Community Food Systems
Christine D'Arpa
Paper Presentation in a Themed Session
Online Asynchronous
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Small-scale Mining and Local Food Security
Jacob Obodai
Paper Presentation in a Themed Session
Room 2 : 2021-10-28 14:40
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Characterization of the 3D Printed Food National Market and Consumer's Perception
Frederica Silva
Poster Session
Online Asynchronous
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Case Studies of Transportation and Marketing of Carrots
Michael Oke
Paper Presentation in a Themed Session
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Food Sustainability in the Maciço da Pedra Branca in Rio de Janeiro, Brazil
Vivian Rocha
Paper Presentation in a Themed Session
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A Sustainable Value for Portuguese Bio-regions
Ana Pego
Paper Presentation in a Themed Session
Online Asynchronous
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Food Security and Sustainability Narratives
Mohammad Abualtaher
Paper Presentation in a Themed Session
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Examining the Contributions of Home-Grown School Feeding to Poverty Reduction among Smallholder Framers in Malawi
Gilbert Ngwaneh Miki
Paper Presentation in a Themed Session
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How to Provide Food in a Pandemic?
Carolin Küppers
Paper Presentation in a Themed Session
Online Asynchronous
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Effects on Skills and Knowledge of a Sensory Teaching Program for Culinary Students
Michael Bom Frost, Bat El Menadeva, Marie Damsbo-Svendsen
Paper Presentation in a Themed Session
Room 1 : 2021-10-28 14:00
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Culinary Food Emissions Visualization Educational Resource
Carla Ramsdell
Paper Presentation in a Themed Session
Room 1 : 2021-10-28 12:00
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Adding Value to Stalked Barnacle (Pollicipes Pollicipes) from Berlengas Nature Reserve by New Food Development
Joaquina Pinheiro
Paper Presentation in a Themed Session
Online Asynchronous
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The Role of Regulation at Farmers Markets
Gwyneth M. Manser
Paper Presentation in a Themed Session
Online Asynchronous
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Environmental Challenges of the Artisan Cheese Making
América Lina Patiño Delgado, María Isabel Palacios Rangel, Fernando Cervantes Escoto, Ayari Genevieve Pasquier Merino
Paper Presentation in a Themed Session
Online Asynchronous
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Creating Taste for Sustainability
Helle Brønnum Carlsen
Paper Presentation in a Themed Session
Room 1 : 2021-10-28 14:20
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Taste as Means for Teaching Sustainable Food Consumption in Home and Consumer Studies Education
Lolita Gelinder, Malena Lidar
Poster Session
Room 1 : 2021-10-29 10:25
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Effect of Climate Change on Animal Food Production
Haorui Wu
Paper Presentation in a Themed Session
Online Asynchronous
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Environmental Impacts of Novel Foods in Diets
Rachel Mazac
Focused Discussion
Room 2 : 2021-10-29 10:25
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Indigenous Organic Coffee Production
Consuelo Guayara Sanchez
Paper Presentation in a Themed Session
Room 1 : 2021-10-29 11:15
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Two Birds with One Stone - Diverting Agriculture Waste to Fibers
Julie Rieland, Brian Love
Poster Session
Online Asynchronous
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Smart - OASIS (Organic Food Authorization, Supervision and Inspection System) an IoT Cloud Platform Model
Zulfiqar Aslam
Paper Presentation in a Themed Session
Online Asynchronous
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Communicating Value of Short Food Supply Chains and Conscious Consumption in Restaurants
Ellen Gonzalez, Manuela Quaresma
Paper Presentation in a Themed Session
Online Asynchronous
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Teaching Service Learning with Indoor Gardening in the Circumpolar North
Michael Kaplan
Paper Presentation in a Themed Session
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Shojin Ryori - the Traditional Buddhist Cuisine as a Tool for Sustainability
Benedicto Marinas
Paper Presentation in a Themed Session
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Maize Producers’ Perceptions and Strategies for Managing On-farm Genetic Diversity in the Upper Midwest United States
Cathleen McCluskey
Poster Session
Room 1 : 2021-10-29 10:25
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Global Markets and Indigenous Spirits
Maria Lira
Paper Presentation in a Themed Session
Online Asynchronous
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Mastering Sustainable, Palatable and Nutritious Food Pairing
Charlotte Vinther Schmidt
Paper Presentation in a Themed Session
Room 2 : 2021-10-28 15:00
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Self-Provisioning
Kate Brown
Paper Presentation in a Themed Session
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Improvement of Bacterial Quality, Deterioration Criteria and Organoleptic Characteristic of Frozen Stored Chicken Meat Using Alginate and Lauric Acid Arginate Edible Coating
Hayam Moustafa
Poster Session
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Collective Brands for Rural Development
Nicolas Ortiz, Christiam Mendez
Paper Presentation in a Themed Session
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Teaching Sensory Science
Mikkel Stovgaard
Paper Presentation in a Themed Session
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Popularising Foraging through Social Media
Ankita Gujar
Paper Presentation in a Themed Session
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Good to Produce
Darmanto Darmanto
Paper Presentation in a Themed Session
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Promoting Cricket Production as a Sustainable Protein Alternative with Rural Women in Colombia
Diego Cruz, Diana Vernot
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Feasts and Feasting Practices in Northeast India
Jagdish Lal Dawar
Paper Presentation in a Themed Session
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The Understanding of Sensory Descriptors of Wine by Australian-Italian and Vietnamese Non-expert Consumers
Christina Thuy Hang Truong
Paper Presentation in a Themed Session
Online Asynchronous
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The Mobility of Tradition and Taste
Julie Jacquet
Paper Presentation in a Themed Session
Online Asynchronous
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The Role of Community Kitchens in Food Democracy
Sarthak Agarwal
Paper Presentation in a Themed Session
Online Asynchronous
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Blue Ridge Myth and Memory
Ashli Stokes
Paper Presentation in a Themed Session
Room 2 : 2021-10-29 11:15
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Addressing Food Insecurity in Higher Education – Challenges and Opportunities
Shannon Orr
Paper Presentation in a Themed Session
Online Asynchronous
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Urban Food Cultures of Ahmedabad
Jerene George
Paper Presentation in a Themed Session
Online Asynchronous
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Risk Cultures, Beef Traceability, and Food Safety in the United States and Zambia
Victoria Mukuni
Paper Presentation in a Themed Session
Online Asynchronous
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The Bengali Thali
Souraja Chakraborty
Paper Presentation in a Themed Session
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Mondrian’s Neo-plasticism, Troisgros’ Nouvelle Cuisine, and the Shifting Spirit of Modernism
Anthony Huffman
Paper Presentation in a Themed Session
Online Asynchronous
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Microbiopolitics and Food Security
Luiza Giordani
Paper Presentation in a Themed Session
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Food for Thought
Gabriel Mayer-Heft
Paper Presentation in a Themed Session
Online Asynchronous
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The Taste of Sustainability
Mariana Hase Ueta
Paper Presentation in a Themed Session
Room 1 : 2021-10-29 11:55
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Climate Change Attitudes among Fisheries Stakeholders
Andrew Tirrell
Paper Presentation in a Themed Session
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A Cross-cultural Comparison of Food Preferences of Immigrants in Poland
Alisa Sinkievich, Izabela Krejtz, Bernard Vaernes, Paweł Boski
Paper Presentation in a Themed Session
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Feminism, Agroecology, and Solidarity as Pillars for Women’s Autonomy
Monica Dantas
Paper Presentation in a Themed Session
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Eating the M(other)
Mariana Meneses
Paper Presentation in a Themed Session
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Do We Need a Rights-based Approach to Healthy Food?
Lambert Elisabeth
Paper Presentation in a Themed Session
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Eating Habits in a Particular Setting
Stefano De Rosa
Paper Presentation in a Themed Session
Online Asynchronous
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Beyond Health and Animal Rights
Wendy Rib
Paper Presentation in a Themed Session
Online Asynchronous
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Reconstituting Cuisine
Robyn Cutright
Paper Presentation in a Themed Session
Room 2 : 2021-10-28 14:20
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First Foods of the Confederated Tribes of the Umatilla Indian Reservation
Stan Thayne, Gabriel Jacobson, Thomas Morning Owl, Linda Sampson
Colloquium
Online Asynchronous
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Artisanal Slaughter
Amanda Kaminsky
Paper Presentation in a Themed Session
Online Asynchronous
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Environmental Privilege in Glass Orbs
Renee Barry
Focused Discussion
Online Asynchronous
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Discipline-specific Pedagogy and Its Impact on Nutrition Beliefs and Behaviors
Gloria McNamara
Poster Session
Online Asynchronous
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Gendering Food Security in Havana
Karina Cespedes
Paper Presentation in a Themed Session
Online Asynchronous
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'Intergenerational Choreography'
Carlina Duan
Paper Presentation in a Themed Session
Online Asynchronous
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Michigan Tacos
Santos Ramos
Poster Session
Online Asynchronous
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Food Boycotts in U.S. History
Janett Barragan Miranda
Paper Presentation in a Themed Session
Online Asynchronous
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Art as a Means to Address Food Politics and Production Concerns
Pierre Leichner
Paper Presentation in a Themed Session
Room 2 : 2021-10-28 14:00
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Restrictive vs. Non-restrictive Parenting Styles Regarding Food and Meals – What Works Best?
Jacob Christensen
Paper Presentation in a Themed Session
Room 2 : 2021-10-28 11:40
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Planning, Violence, and Crisis in Sociohistorical Perspective
Stefan Norgaard
Paper Presentation in a Themed Session
Online Asynchronous
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We Have Different Tastes
Lana Repar, Joe Bogue, Solenn Breton
Paper Presentation in a Themed Session
Online Asynchronous
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Culinary Authenticity and Chinese American Restaurants
Daniel Wang
Paper Presentation in a Themed Session
Online Asynchronous
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A Public University’s Approach to Student Food Insecurity
Vivianna Goh, Teresa Dalton
Paper Presentation in a Themed Session
Online Asynchronous
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Culinary Art as a Refuge
Shrimoyee Chattopadhyay
Paper Presentation in a Themed Session
Online Asynchronous
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Pearls for Taiwan
Martin Mandl
Paper Presentation in a Themed Session
Room 2 : 2021-10-28 11:20
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What is the Relationship of Biological Diversity to Food Sustainability?
Elizabeth Bullock
Paper Presentation in a Themed Session
Online Asynchronous
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An Internationally Recognized Cake
Masahiro Miyake
Paper Presentation in a Themed Session
Online Asynchronous
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Sustainable, Healthy Food Systems Training at the University of Malta
Suzanne Piscopo, Karen Mugliett
Paper Presentation in a Themed Session
Room 1 : 2021-10-29 11:35
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Indigenous Ontology, Food Sovereignty, and Early Christianity
Eulàlia Comas
Workshop Presentation
Online Asynchronous
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Right to Food and Food Security
Prema Elumalai, Shyam Sundar Venkatesan
Focused Discussion
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Clinically, She Looks Well
Kathryn Huckson
Paper Presentation in a Themed Session
Online Asynchronous
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Food Labeling, Politics, and Morality
Miri Eliyahu
Paper Presentation in a Themed Session
Online Asynchronous
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Food and the Non-human
Norman Rusin
Paper Presentation in a Themed Session
Online Asynchronous
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Exhibitions of Masculine Fitness through Food Consumption on the Presidential Campaign Trail
Jan Wilson
Paper Presentation in a Themed Session
Online Asynchronous
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Canadian Food Banks as a Policy Failures
Alexandra Ages
Paper Presentation in a Themed Session
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Eating Images and Making History
Rissa Miller
Paper Presentation in a Themed Session
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Decipher the Wildness (ye)
Xinran Wang
Paper Presentation in a Themed Session
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The EU Farm to Fork Strategy
Alessandra Narciso
Paper Presentation in a Themed Session
Online Asynchronous
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Documenting Culinary Diversity
Cristina Favretto
Focused Discussion
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Food Politics and Modernist Experimentation
Jessica Martell
Paper Presentation in a Themed Session
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Influence of Ethnic Food on Multilateral Trade Trends
Susan Mathew
Paper Presentation in a Themed Session
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Assessing How the Values and Actions of Sustainable Restaurants Support or Undermine Sustainable Diets
Ben Mc Menamin
Paper Presentation in a Themed Session
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The Alternative Grassroots Food Initiatives to Combat Food Waste in Portugal
Iva Pires
Paper Presentation in a Themed Session
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Barriers and Enablers to Transposing the Right to Adequate Food into National Legislations
Vincent Etienne Caby
Paper Presentation in a Themed Session
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A Recipe for Power
Shana Klein
Paper Presentation in a Themed Session
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Food Allergies are for Nerds, Laughs, and Weapons
Janis Goldie
Paper Presentation in a Themed Session
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Legalizing the Right to Food
Wendy Heipt
Focused Discussion
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Beyond Health
Neri de Kramer
Paper Presentation in a Themed Session
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Crisis and the Disjuncture of History
Gabriel Vignoli
Paper Presentation in a Themed Session
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Do You Cook Curry?
Sutama Ghosh
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Women in Agriculture and Food Security Dynamics
Nishith Tanny
Paper Presentation in a Themed Session
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The Politics of Childhood Obesity in a Pandemic
Jael Goldsmith Weil
Paper Presentation in a Themed Session
Online Asynchronous
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Mindful Eating Practiced Through the Plum Village App
Weranuj Ariyasriwatana
Paper Presentation in a Themed Session
Online Asynchronous
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Evaluation of Maternal Nutrition and Noncommunicable Diseases on the Microbial Diversity of Human Milk
Mario Ivan Aleman Duarte, Jessica Guadalupe Solís Aguilar, Jesus Alonso Amezcua López, Blanca Rosa Aguilar Uscanga, Josué Raymundo Solís Pacheco, Edgar Balcázar López
Paper Presentation in a Themed Session
Online Asynchronous
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Is There Fish in Fish Cakes?
Rikke Højer
Paper Presentation in a Themed Session
Room 2 : 2021-10-29 11:35
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Heterocyclic Amines in Commercial, Ready to Eat Fish Meat Samples
Shahzad Zafar Iqbal
Paper Presentation in a Themed Session
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Lessons Learned from Implementing a Food Bank on a University Campus
Kathleen Gould, Nicole Libbey
Paper Presentation in a Themed Session
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Storage Studies of Cocoyam Flour as Affected by Variety and Packaging Material
Sunday Awe
Poster Session
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Nutritional Behaviors Related to Gastric Cancer
Hadi Semizeh
Paper Presentation in a Themed Session
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Beyond Nutrients
Laura Matias Guiu Martí
Paper Presentation in a Themed Session
Room 3 : 2021-10-29 11:15
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Lunch Meals in Norwegian Kindergartens during and after the COVID-19 Pandemic
Hege Wergedahl
Paper Presentation in a Themed Session
Room 3 : 2021-10-29 11:35
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“A Long Way to Get Here and a Long Way to Go”
Baizhen Ciren
Paper Presentation in a Themed Session
Room 3 : 2021-10-29 11:55
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The Potato Project
Emily Mayhew
Paper Presentation in a Themed Session
Online Asynchronous
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Can a Change in Food Habits Contribute to Solving Some Global Issues?
Shweta Rana
Focused Discussion
Online Asynchronous
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Effect of A Hypocaloric Nutritional Plan compared with a Hypocaloric Nutritional Plan Associated With Auriculotherapy
Olga Zueva, Irina Zueva
Poster Session
Room 1 : 2021-10-29 10:25
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Food Banks Improving Health Outcomes
Gianluca De Leo, Kendra Mhoon, Claire Hudson, Judith Anglin
Poster Session
Online Asynchronous
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Understanding Food Consumption Before and During the COVID-19 Pandemic
Fareena Alladin
Paper Presentation in a Themed Session
Online Asynchronous
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Sweet and Juicy
Veronica Vargas Roman
Paper Presentation in a Themed Session
Online Asynchronous
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Resemblance of Dietary Intake among Parent and Offspring
Sonia Pervin
Paper Presentation in a Themed Session
Online Asynchronous
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Physicochemical Properties of Olive Seeds Harvested in Akhisar Province in Turkey
Alev Yüksel Aydar, Muzeyyen Berkel Kasikci, Tuncay Yilmaz
Paper Presentation in a Themed Session
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Comparative Analysis between Predicted Glycaemic Index and Mycotoxin Citrinin Biosynthesised in Non-fermented and Fermented Rice with Monascus Fungus
Pooja Dutt
Poster Session
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Isolation and Probiotics Potential of Lactobacilli Isolated from Chinese Traditional Dairy Products
Ying Zhang
Paper Presentation in a Themed Session
Online Asynchronous
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Sugar, Sodium and Fat Content in Nutrition Facts Labels on Snacks and Non-alcoholic Beverages for Sale in Lima, 2018
Michelle Lozada, Erika Paola Espinoza Rado
Poster Session
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Nutrition and Food Security for Climate-vulnerable People in Bihar
Aaditya Mohan
Focused Discussion
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Prebiotics and Iron Fortificants Improve Transferrin and Total Iron Binding Capacity Levels
Dr. Abdul Momin Rizwan Ahmad
Paper Presentation in a Themed Session
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The Impact of Cold Atmospheric Plasma on Physicochemical, Microbial, and Mechanical Properties of Protein-based Edible Packaging Films
Sima Tahmouzi
Paper Presentation in a Themed Session
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Getting Started with 3D Printing for Promoting Dietary Health by Visual Cues
Jie Yan
Workshop Presentation
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Intervention with Golden Berry Fruit (Physalis peruviana L.)
Alberto Angel-Martín
Paper Presentation in a Themed Session
Paper Presentation in a Themed Session
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Parisian Vibrations
Siobhan Phillips, Jacquelin Greger
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
The Hazard of Counting the Chickens before They Are Hatched
Andreja Vezovnik, Tanja Kamin
Food Production and Sustainability
Online Asynchronous
-
Feasts and Feasting Practices in Northeast India
Jagdish Lal Dawar
Food, Politics, and Cultures
-
Street Kitchens and Social Lives
Sapana Sewpersad
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
The Impact of the Exterior Emissivity of Cooking Vessels to Energy Efficiency of Cooking
Jeff Ramsdell, Carla Ramsdell
Food Production and Sustainability
Room 1 : 2021-10-28 14:40
-
The Understanding of Sensory Descriptors of Wine by Australian-Italian and Vietnamese Non-expert Consumers
Christina Thuy Hang Truong
Food, Politics, and Cultures
Online Asynchronous
-
In the Soy Sauce
Aiko Tanaka
Food Production and Sustainability
Online Asynchronous
-
Repurposing Food By-products for Value-added Applications
David Stone
Food Production and Sustainability
Online Asynchronous
-
Transforming the Taste of a Place
Gabriel Valle
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
The Mobility of Tradition and Taste
Julie Jacquet
Food, Politics, and Cultures
Online Asynchronous
-
Public Libraries as Partners in Community Food Systems
Christine D'Arpa
Food Production and Sustainability
Online Asynchronous
-
The Role of Community Kitchens in Food Democracy
Sarthak Agarwal
Food, Politics, and Cultures
Online Asynchronous
-
Blue Ridge Myth and Memory
Ashli Stokes
Food, Politics, and Cultures
Room 2 : 2021-10-29 11:15
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Addressing Food Insecurity in Higher Education – Challenges and Opportunities
Shannon Orr
Food, Politics, and Cultures
Online Asynchronous
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Urban Food Cultures of Ahmedabad
Jerene George
Food, Politics, and Cultures
Online Asynchronous
-
Women in Agriculture and Food Security Dynamics
Nishith Tanny
Food, Nutrition, and Health
-
Risk Cultures, Beef Traceability, and Food Safety in the United States and Zambia
Victoria Mukuni
Food, Politics, and Cultures
Online Asynchronous
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The Bengali Thali
Souraja Chakraborty
Food, Politics, and Cultures
-
Training of Taste Skills Is Not a Metatalk
Morten Aagaard
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Room 2 : 2021-10-28 12:00
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New Winegrowing Geographies
Maria Del Carmen Salas Quesada
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
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The Politics of Childhood Obesity in a Pandemic
Jael Goldsmith Weil
Food, Nutrition, and Health
Online Asynchronous
-
Childhood Memories of Food Collected in Eco-tourism
Tamas Lestar
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Investigating the Effects of Electroplasmolysis Pretreatment and Ultrasound Assisted Blanching on the Quality of Pumpkin Candy
Ahsen Rayman Ergün, Elif Gürbüz, Irem Akbulut, Taner Baysal
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
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Unusual Ingredients
Jacob Thompson Bell
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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The Impact of COVID-19 in the Restaurant Industry at the U.S. - Mexico Border
Ana Garcia Escalante
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Room 1 : 2021-10-28 12:20
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Small-scale Mining and Local Food Security
Jacob Obodai
Food Production and Sustainability
Room 2 : 2021-10-28 14:40
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Wine Consumption and Social Image
Francesco Minetti
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
American Soldiers’ Cultural and Sensory Experiences of Mexican and Afro-descendant Foods during the Mexican-American War, 1846-1848
Nicole Mottier
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Mindful Eating Practiced Through the Plum Village App
Weranuj Ariyasriwatana
Food, Nutrition, and Health
Online Asynchronous
-
Mondrian’s Neo-plasticism, Troisgros’ Nouvelle Cuisine, and the Shifting Spirit of Modernism
Anthony Huffman
Food, Politics, and Cultures
Online Asynchronous
-
Tastes of Home
Alisha Mathers
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Microbiopolitics and Food Security
Luiza Giordani
Food, Politics, and Cultures
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Subversive Sustainability in the Interstice
Yiyi He
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Food for Thought
Gabriel Mayer-Heft
Food, Politics, and Cultures
Online Asynchronous
-
The Taste of Sustainability
Mariana Hase Ueta
Food, Politics, and Cultures
Room 1 : 2021-10-29 11:55
-
Case Studies of Transportation and Marketing of Carrots
Michael Oke
Food Production and Sustainability
-
Evaluation of Maternal Nutrition and Noncommunicable Diseases on the Microbial Diversity of Human Milk
Mario Ivan Aleman Duarte, Jessica Guadalupe Solís Aguilar, Jesus Alonso Amezcua López, Blanca Rosa Aguilar Uscanga, Josué Raymundo Solís Pacheco, Edgar Balcázar López
Food, Nutrition, and Health
Online Asynchronous
-
Is There Fish in Fish Cakes?
Rikke Højer
Food, Nutrition, and Health
Room 2 : 2021-10-29 11:35
-
Heterocyclic Amines in Commercial, Ready to Eat Fish Meat Samples
Shahzad Zafar Iqbal
Food, Nutrition, and Health
-
Southern California Festive Foodways
Tiff Graham
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Food Sustainability in the Maciço da Pedra Branca in Rio de Janeiro, Brazil
Vivian Rocha
Food Production and Sustainability
-
A Sustainable Value for Portuguese Bio-regions
Ana Pego
Food Production and Sustainability
Online Asynchronous
-
Lessons Learned from Implementing a Food Bank on a University Campus
Kathleen Gould, Nicole Libbey
Food, Nutrition, and Health
-
Climate Change Attitudes among Fisheries Stakeholders
Andrew Tirrell
Food, Politics, and Cultures
-
Food Security and Sustainability Narratives
Mohammad Abualtaher
Food Production and Sustainability
-
Nutritional Behaviors Related to Gastric Cancer
Hadi Semizeh
Food, Nutrition, and Health
-
“A Wine Goose Chase” - Taste as a Vehicle for Meaning
Susan Boyle
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
A Cross-cultural Comparison of Food Preferences of Immigrants in Poland
Alisa Sinkievich, Izabela Krejtz, Bernard Vaernes, Paweł Boski
Food, Politics, and Cultures
-
Feminism, Agroecology, and Solidarity as Pillars for Women’s Autonomy
Monica Dantas
Food, Politics, and Cultures
-
Olive Oil, Cuisine, and Taste
Rachel Black
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Fictive Places? Oregon’s Willamette Valley Wine Appellations
John Broadway
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Eating the M(other)
Mariana Meneses
Food, Politics, and Cultures
-
Examining the Contributions of Home-Grown School Feeding to Poverty Reduction among Smallholder Framers in Malawi
Gilbert Ngwaneh Miki
Food Production and Sustainability
-
Do We Need a Rights-based Approach to Healthy Food?
Lambert Elisabeth
Food, Politics, and Cultures
-
How to Provide Food in a Pandemic?
Carolin Küppers
Food Production and Sustainability
Online Asynchronous
-
Beyond Nutrients
Laura Matias Guiu Martí
Food, Nutrition, and Health
Room 3 : 2021-10-29 11:15
-
Cooking Up National Culture in Jamaica
Keja Valens
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Eating Habits in a Particular Setting
Stefano De Rosa
Food, Politics, and Cultures
Online Asynchronous
-
Effects on Skills and Knowledge of a Sensory Teaching Program for Culinary Students
Michael Bom Frost, Bat El Menadeva, Marie Damsbo-Svendsen
Food Production and Sustainability
Room 1 : 2021-10-28 14:00
-
Beyond Health and Animal Rights
Wendy Rib
Food, Politics, and Cultures
Online Asynchronous
-
Culinary Food Emissions Visualization Educational Resource
Carla Ramsdell
Food Production and Sustainability
Room 1 : 2021-10-28 12:00
-
Hospitality and Commensality in the Craft Beer Scene of São Paulo, Brazil
Robert Kenzo Falck, Elizabeth Kyoko Wada
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Exploring Experiences of Mealtimes and Food
Kristin Winston, Dorothy Enomoto, Sarah Titcomb, McKenna Bender
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Reconstituting Cuisine
Robyn Cutright
Food, Politics, and Cultures
Room 2 : 2021-10-28 14:20
-
Artisanal Slaughter
Amanda Kaminsky
Food, Politics, and Cultures
Online Asynchronous
-
Gendering Food Security in Havana
Karina Cespedes
Food, Politics, and Cultures
Online Asynchronous
-
'Intergenerational Choreography'
Carlina Duan
Food, Politics, and Cultures
Online Asynchronous
-
Lunch Meals in Norwegian Kindergartens during and after the COVID-19 Pandemic
Hege Wergedahl
Food, Nutrition, and Health
Room 3 : 2021-10-29 11:35
-
Adding Value to Stalked Barnacle (Pollicipes Pollicipes) from Berlengas Nature Reserve by New Food Development
Joaquina Pinheiro
Food Production and Sustainability
Online Asynchronous
-
The Role of Regulation at Farmers Markets
Gwyneth M. Manser
Food Production and Sustainability
Online Asynchronous
-
Food Boycotts in U.S. History
Janett Barragan Miranda
Food, Politics, and Cultures
Online Asynchronous
-
“A Long Way to Get Here and a Long Way to Go”
Baizhen Ciren
Food, Nutrition, and Health
Room 3 : 2021-10-29 11:55
-
The Potato Project
Emily Mayhew
Food, Nutrition, and Health
Online Asynchronous
-
Art as a Means to Address Food Politics and Production Concerns
Pierre Leichner
Food, Politics, and Cultures
Room 2 : 2021-10-28 14:00
-
Restrictive vs. Non-restrictive Parenting Styles Regarding Food and Meals – What Works Best?
Jacob Christensen
Food, Politics, and Cultures
Room 2 : 2021-10-28 11:40
-
The Buru Transition
Melanie Narciso
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Planning, Violence, and Crisis in Sociohistorical Perspective
Stefan Norgaard
Food, Politics, and Cultures
Online Asynchronous
-
Environmental Challenges of the Artisan Cheese Making
América Lina Patiño Delgado, María Isabel Palacios Rangel, Fernando Cervantes Escoto, Ayari Genevieve Pasquier Merino
Food Production and Sustainability
Online Asynchronous
-
We Have Different Tastes
Lana Repar, Joe Bogue, Solenn Breton
Food, Politics, and Cultures
Online Asynchronous
-
Culinary Authenticity and Chinese American Restaurants
Daniel Wang
Food, Politics, and Cultures
Online Asynchronous
-
Creating Taste for Sustainability
Helle Brønnum Carlsen
Food Production and Sustainability
Room 1 : 2021-10-28 14:20
-
When Just Salad Won’t Do
Attila Pohlmann
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
A Public University’s Approach to Student Food Insecurity
Vivianna Goh, Teresa Dalton
Food, Politics, and Cultures
Online Asynchronous
-
Effect of Climate Change on Animal Food Production
Haorui Wu
Food Production and Sustainability
Online Asynchronous
-
Indigenous Organic Coffee Production
Consuelo Guayara Sanchez
Food Production and Sustainability
Room 1 : 2021-10-29 11:15
-
Culinary Art as a Refuge
Shrimoyee Chattopadhyay
Food, Politics, and Cultures
Online Asynchronous
-
Pearls for Taiwan
Martin Mandl
Food, Politics, and Cultures
Room 2 : 2021-10-28 11:20
-
Agriculture in American Literature
Kathryn Dolan
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
What is the Relationship of Biological Diversity to Food Sustainability?
Elizabeth Bullock
Food, Politics, and Cultures
Online Asynchronous
-
An Internationally Recognized Cake
Masahiro Miyake
Food, Politics, and Cultures
Online Asynchronous
-
Quality, Inequality, and Values in High-end Coffee
Edward Fischer
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Room 1 : 2021-10-28 11:20
-
Sustainable, Healthy Food Systems Training at the University of Malta
Suzanne Piscopo, Karen Mugliett
Food, Politics, and Cultures
Room 1 : 2021-10-29 11:35
-
Smart - OASIS (Organic Food Authorization, Supervision and Inspection System) an IoT Cloud Platform Model
Zulfiqar Aslam
Food Production and Sustainability
Online Asynchronous
-
Understanding Food Consumption Before and During the COVID-19 Pandemic
Fareena Alladin
Food, Nutrition, and Health
Online Asynchronous
-
Food Collective among Minority Group to Obtain Affordable Food until Equality
Theresia Pratiwi Elingsetyo Sanubari
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Clinically, She Looks Well
Kathryn Huckson
Food, Politics, and Cultures
Online Asynchronous
-
Food Labeling, Politics, and Morality
Miri Eliyahu
Food, Politics, and Cultures
Online Asynchronous
-
Food and the Non-human
Norman Rusin
Food, Politics, and Cultures
Online Asynchronous
-
Cultivating Social-ecological Resilience, Harvesting Biocultural Resistance in the Southern Andes
Constanza Monterrubio Solís
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Room 1 : 2021-10-28 11:40
-
Exhibitions of Masculine Fitness through Food Consumption on the Presidential Campaign Trail
Jan Wilson
Food, Politics, and Cultures
Online Asynchronous
-
Communicating Value of Short Food Supply Chains and Conscious Consumption in Restaurants
Ellen Gonzalez, Manuela Quaresma
Food Production and Sustainability
Online Asynchronous
-
Sweet and Juicy
Veronica Vargas Roman
Food, Nutrition, and Health
Online Asynchronous
-
Resemblance of Dietary Intake among Parent and Offspring
Sonia Pervin
Food, Nutrition, and Health
Online Asynchronous
-
Canadian Food Banks as a Policy Failures
Alexandra Ages
Food, Politics, and Cultures
-
Beyond the Borders
Anandita Pan
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Teaching Service Learning with Indoor Gardening in the Circumpolar North
Michael Kaplan
Food Production and Sustainability
-
Eating Images and Making History
Rissa Miller
Food, Politics, and Cultures
-
Shojin Ryori - the Traditional Buddhist Cuisine as a Tool for Sustainability
Benedicto Marinas
Food Production and Sustainability
-
Global Markets and Indigenous Spirits
Maria Lira
Food Production and Sustainability
Online Asynchronous
-
Decipher the Wildness (ye)
Xinran Wang
Food, Politics, and Cultures
-
Communal Feast During the Covid-19 Pandemic - Eating "Poon Choi" in the Walled Villages of Hong Kong
Po Yin Chung
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Mastering Sustainable, Palatable and Nutritious Food Pairing
Charlotte Vinther Schmidt
Food Production and Sustainability
Room 2 : 2021-10-28 15:00
-
The EU Farm to Fork Strategy
Alessandra Narciso
Food, Politics, and Cultures
Online Asynchronous
-
Self-Provisioning
Kate Brown
Food Production and Sustainability
-
Talking Food in the City of Gastronomy
Ellen Platts
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Queering Dying through Food Celebration in Christopher Coe’s Such Times
Krystian Marcin Gradz
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Food Politics and Modernist Experimentation
Jessica Martell
Food, Politics, and Cultures
-
Collective Brands for Rural Development
Nicolas Ortiz, Christiam Mendez
Food Production and Sustainability
-
Teaching Sensory Science
Mikkel Stovgaard
Food Production and Sustainability
-
Physicochemical Properties of Olive Seeds Harvested in Akhisar Province in Turkey
Alev Yüksel Aydar, Muzeyyen Berkel Kasikci, Tuncay Yilmaz
Food, Nutrition, and Health
-
Influence of Ethnic Food on Multilateral Trade Trends
Susan Mathew
Food, Politics, and Cultures
-
Assessing How the Values and Actions of Sustainable Restaurants Support or Undermine Sustainable Diets
Ben Mc Menamin
Food, Politics, and Cultures
-
The Alternative Grassroots Food Initiatives to Combat Food Waste in Portugal
Iva Pires
Food, Politics, and Cultures
-
Wine Tourism in Rural Russia
Jeremy Schultz
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Popularising Foraging through Social Media
Ankita Gujar
Food Production and Sustainability
-
Barriers and Enablers to Transposing the Right to Adequate Food into National Legislations
Vincent Etienne Caby
Food, Politics, and Cultures
-
Isolation and Probiotics Potential of Lactobacilli Isolated from Chinese Traditional Dairy Products
Ying Zhang
Food, Nutrition, and Health
Online Asynchronous
-
Prebiotics and Iron Fortificants Improve Transferrin and Total Iron Binding Capacity Levels
Dr. Abdul Momin Rizwan Ahmad
Food, Nutrition, and Health
-
A Recipe for Power
Shana Klein
Food, Politics, and Cultures
-
Feeding Humans, Eating Animals, & Extending Kitchens
Noha Fikry
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Food Allergies are for Nerds, Laughs, and Weapons
Janis Goldie
Food, Politics, and Cultures
-
Ilocano Food, Hybridity, Third Space, and the Heritage City of Vigan
Shulamite Maiden Pormentira
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Good to Produce
Darmanto Darmanto
Food Production and Sustainability
-
Promoting Cricket Production as a Sustainable Protein Alternative with Rural Women in Colombia
Diego Cruz, Diana Vernot
Food Production and Sustainability
-
The Impact of Cold Atmospheric Plasma on Physicochemical, Microbial, and Mechanical Properties of Protein-based Edible Packaging Films
Sima Tahmouzi
Food, Nutrition, and Health
-
Beyond Health
Neri de Kramer
Food, Politics, and Cultures
-
Crisis and the Disjuncture of History
Gabriel Vignoli
Food, Politics, and Cultures
-
Intervention with Golden Berry Fruit (Physalis peruviana L.)
Alberto Angel-Martín
Food, Nutrition, and Health
-
Do You Cook Curry?
Sutama Ghosh
Food, Politics, and Cultures
Poster Session
-
Farm to Family - Promoting Healthy Eating through Cooking Class Video Instructions
Diane Smith
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Room 1 : 2021-10-29 10:25
-
Characterization of the 3D Printed Food National Market and Consumer's Perception
Frederica Silva
Food Production and Sustainability
Online Asynchronous
-
Storage Studies of Cocoyam Flour as Affected by Variety and Packaging Material
Sunday Awe
Food, Nutrition, and Health
-
The Golden Era of U.S. Newspaper Food Journalism
Kimberly Voss
Food, Politics, and Cultures
Online Asynchronous
-
Discipline-specific Pedagogy and Its Impact on Nutrition Beliefs and Behaviors
Gloria McNamara
Food, Politics, and Cultures
Online Asynchronous
-
Your Avocado Toast Is Funding Drug Cartels
Jessica Rudo
Food, Politics, and Cultures
Online Asynchronous
-
Michigan Tacos
Santos Ramos
Food, Politics, and Cultures
Online Asynchronous
-
Is It Possible for a Class to Have It All?
Kathy Tehrani
Food Production and Sustainability
Online Asynchronous
-
Taste as Means for Teaching Sustainable Food Consumption in Home and Consumer Studies Education
Lolita Gelinder, Malena Lidar
Food Production and Sustainability
Room 1 : 2021-10-29 10:25
-
Applied Healing Catering Design to Forest Therapy
Chuan-Jin Lin, Bor Hon Lee
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Effect of A Hypocaloric Nutritional Plan compared with a Hypocaloric Nutritional Plan Associated With Auriculotherapy
Olga Zueva, Irina Zueva
Food, Nutrition, and Health
Room 1 : 2021-10-29 10:25
-
Breeding Vegetable Maize for Organic Production
Lexie Baker
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Room 1 : 2021-10-29 10:25
-
Food Banks Improving Health Outcomes
Gianluca De Leo, Kendra Mhoon, Claire Hudson, Judith Anglin
Food, Nutrition, and Health
Online Asynchronous
-
Two Birds with One Stone - Diverting Agriculture Waste to Fibers
Julie Rieland, Brian Love
Food Production and Sustainability
Online Asynchronous
-
Maize Producers’ Perceptions and Strategies for Managing On-farm Genetic Diversity in the Upper Midwest United States
Cathleen McCluskey
Food Production and Sustainability
Room 1 : 2021-10-29 10:25
-
Improvement of Bacterial Quality, Deterioration Criteria and Organoleptic Characteristic of Frozen Stored Chicken Meat Using Alginate and Lauric Acid Arginate Edible Coating
Hayam Moustafa
Food Production and Sustainability
Colloquium
Focused Discussion
-
Environmental Privilege in Glass Orbs
Renee Barry
Food, Politics, and Cultures
Online Asynchronous
-
New Meat on the Block
Nikita Dhawan, Kah Ying Choo
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Can a Change in Food Habits Contribute to Solving Some Global Issues?
Shweta Rana
Food, Nutrition, and Health
Online Asynchronous
-
Environmental Impacts of Novel Foods in Diets
Rachel Mazac
Food Production and Sustainability
Room 2 : 2021-10-29 10:25
-
Right to Food and Food Security
Prema Elumalai, Shyam Sundar Venkatesan
Food, Politics, and Cultures
-
Documenting Culinary Diversity
Cristina Favretto
Food, Politics, and Cultures
-
Hot Cross Buns
Pallavi Sanyal
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Nutrition and Food Security for Climate-vulnerable People in Bihar
Aaditya Mohan
Food, Nutrition, and Health
-
Legalizing the Right to Food
Wendy Heipt
Food, Politics, and Cultures
Workshop Presentation
-
Gateway Bugs
MacKenzie Wade
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
Online Asynchronous
-
Indigenous Ontology, Food Sovereignty, and Early Christianity
Eulàlia Comas
Food, Politics, and Cultures
Online Asynchronous
-
Getting Started with 3D Printing for Promoting Dietary Health by Visual Cues
Jie Yan
Food, Nutrition, and Health
-
Comparative Analysis between Predicted Glycaemic Index and Mycotoxin Citrinin Biosynthesised in Non-fermented and Fermented Rice with Monascus Fungus
Poster Session
Food, Nutrition, and Health
-
Crisis and the Disjuncture of History
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Effect of A Hypocaloric Nutritional Plan compared with a Hypocaloric Nutritional Plan Associated With Auriculotherapy
Poster Session
Food, Nutrition, and Health
-
Effect of Climate Change on Animal Food Production
Paper Presentation in a Themed Session
Food Production and Sustainability
-
'Intergenerational Choreography'
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
A Cross-cultural Comparison of Food Preferences of Immigrants in Poland
Paper Presentation in a Themed Session
Food, Politics, and CulturesAlisa Sinkievich, Izabela Krejtz, Bernard Vaernes, Paweł Boski
-
A Public University’s Approach to Student Food Insecurity
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
A Recipe for Power
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
A Sustainable Value for Portuguese Bio-regions
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Adding Value to Stalked Barnacle (Pollicipes Pollicipes) from Berlengas Nature Reserve by New Food Development
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Addressing Food Insecurity in Higher Education – Challenges and Opportunities
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Agriculture in American Literature
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
American Soldiers’ Cultural and Sensory Experiences of Mexican and Afro-descendant Foods during the Mexican-American War, 1846-1848
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
An Internationally Recognized Cake
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Applied Healing Catering Design to Forest Therapy
Poster Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Art as a Means to Address Food Politics and Production Concerns
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Artisanal Slaughter
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Assessing How the Values and Actions of Sustainable Restaurants Support or Undermine Sustainable Diets
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Barriers and Enablers to Transposing the Right to Adequate Food into National Legislations
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Beyond Health
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Beyond Health and Animal Rights
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Beyond Nutrients
Paper Presentation in a Themed Session
Food, Nutrition, and Health
-
Beyond the Borders
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Blue Ridge Myth and Memory
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Breeding Vegetable Maize for Organic Production
Poster Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Can a Change in Food Habits Contribute to Solving Some Global Issues?
Focused Discussion
Food, Nutrition, and Health
-
Canadian Food Banks as a Policy Failures
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Case Studies of Transportation and Marketing of Carrots
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Characterization of the 3D Printed Food National Market and Consumer's Perception
Poster Session
Food Production and Sustainability
-
Childhood Memories of Food Collected in Eco-tourism
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Climate Change Attitudes among Fisheries Stakeholders
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Clinically, She Looks Well
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Collective Brands for Rural Development
Paper Presentation in a Themed Session
Food Production and SustainabilityNicolas Ortiz, Christiam Mendez
-
Communal Feast During the Covid-19 Pandemic - Eating "Poon Choi" in the Walled Villages of Hong Kong
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Communicating Value of Short Food Supply Chains and Conscious Consumption in Restaurants
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Cooking Up National Culture in Jamaica
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Creating Taste for Sustainability
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Culinary Art as a Refuge
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Culinary Authenticity and Chinese American Restaurants
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Culinary Food Emissions Visualization Educational Resource
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Cultivating Social-ecological Resilience, Harvesting Biocultural Resistance in the Southern Andes
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Decipher the Wildness (ye)
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Discipline-specific Pedagogy and Its Impact on Nutrition Beliefs and Behaviors
Poster Session
Food, Politics, and Cultures
-
Do We Need a Rights-based Approach to Healthy Food?
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Do You Cook Curry?
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Documenting Culinary Diversity
Focused Discussion
Food, Politics, and Cultures
-
Eating Habits in a Particular Setting
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Eating Images and Making History
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Eating the M(other)
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Effects on Skills and Knowledge of a Sensory Teaching Program for Culinary Students
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Environmental Challenges of the Artisan Cheese Making
Paper Presentation in a Themed Session
Food Production and SustainabilityAmérica Lina Patiño Delgado, María Isabel Palacios Rangel, Fernando Cervantes Escoto, Ayari Genevieve Pasquier Merino
-
Environmental Impacts of Novel Foods in Diets
Focused Discussion
Food Production and Sustainability
-
Environmental Privilege in Glass Orbs
Focused Discussion
Food, Politics, and Cultures
-
Evaluation of Maternal Nutrition and Noncommunicable Diseases on the Microbial Diversity of Human Milk
Paper Presentation in a Themed Session
Food, Nutrition, and HealthMario Ivan Aleman Duarte, Jessica Guadalupe Solís Aguilar, Jesus Alonso Amezcua López, Blanca Rosa Aguilar Uscanga, Josué Raymundo Solís Pacheco, Edgar Balcázar López
-
Examining the Contributions of Home-Grown School Feeding to Poverty Reduction among Smallholder Framers in Malawi
Paper Presentation in a Themed Session
Food Production and Sustainability
-
Exhibitions of Masculine Fitness through Food Consumption on the Presidential Campaign Trail
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Exploring Experiences of Mealtimes and Food
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, CommunityKristin Winston, Dorothy Enomoto, Sarah Titcomb, McKenna Bender
-
Farm to Family - Promoting Healthy Eating through Cooking Class Video Instructions
Poster Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Feasts and Feasting Practices in Northeast India
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Feeding Humans, Eating Animals, & Extending Kitchens
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Feminism, Agroecology, and Solidarity as Pillars for Women’s Autonomy
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Fictive Places? Oregon’s Willamette Valley Wine Appellations
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
First Foods of the Confederated Tribes of the Umatilla Indian Reservation
Colloquium
Food, Politics, and CulturesStan Thayne, Gabriel Jacobson, Thomas Morning Owl, Linda Sampson
-
Food Allergies are for Nerds, Laughs, and Weapons
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Food Banks Improving Health Outcomes
Poster Session
Food, Nutrition, and Health
-
Food Boycotts in U.S. History
Paper Presentation in a Themed Session
Food, Politics, and Cultures
-
Food Collective among Minority Group to Obtain Affordable Food until Equality
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
-
Food Labeling, Politics, and Morality
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Food Politics and Modernist Experimentation
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Food Security and Sustainability Narratives
Paper Presentation in a Themed Session
Food Production and Sustainability
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Food Sustainability in the Maciço da Pedra Branca in Rio de Janeiro, Brazil
Paper Presentation in a Themed Session
Food Production and Sustainability
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Food and the Non-human
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Food for Thought
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Gateway Bugs
Workshop Presentation
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Gendering Food Security in Havana
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Getting Started with 3D Printing for Promoting Dietary Health by Visual Cues
Workshop Presentation
Food, Nutrition, and Health
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Global Markets and Indigenous Spirits
Paper Presentation in a Themed Session
Food Production and Sustainability
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Good to Produce
Paper Presentation in a Themed Session
Food Production and Sustainability
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Heterocyclic Amines in Commercial, Ready to Eat Fish Meat Samples
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Hospitality and Commensality in the Craft Beer Scene of São Paulo, Brazil
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Hot Cross Buns
Focused Discussion
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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How to Provide Food in a Pandemic?
Paper Presentation in a Themed Session
Food Production and Sustainability
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Ilocano Food, Hybridity, Third Space, and the Heritage City of Vigan
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Improvement of Bacterial Quality, Deterioration Criteria and Organoleptic Characteristic of Frozen Stored Chicken Meat Using Alginate and Lauric Acid Arginate Edible Coating
Poster Session
Food Production and Sustainability
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In the Soy Sauce
Paper Presentation in a Themed Session
Food Production and Sustainability
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Indigenous Ontology, Food Sovereignty, and Early Christianity
Workshop Presentation
Food, Politics, and Cultures
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Indigenous Organic Coffee Production
Paper Presentation in a Themed Session
Food Production and Sustainability
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Influence of Ethnic Food on Multilateral Trade Trends
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Intervention with Golden Berry Fruit (Physalis peruviana L.)
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Investigating the Effects of Electroplasmolysis Pretreatment and Ultrasound Assisted Blanching on the Quality of Pumpkin Candy
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Is It Possible for a Class to Have It All?
Poster Session
Food Production and Sustainability
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Is There Fish in Fish Cakes?
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Isolation and Probiotics Potential of Lactobacilli Isolated from Chinese Traditional Dairy Products
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Legalizing the Right to Food
Focused Discussion
Food, Politics, and Cultures
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Lessons Learned from Implementing a Food Bank on a University Campus
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Lunch Meals in Norwegian Kindergartens during and after the COVID-19 Pandemic
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Maize Producers’ Perceptions and Strategies for Managing On-farm Genetic Diversity in the Upper Midwest United States
Poster Session
Food Production and Sustainability
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Mastering Sustainable, Palatable and Nutritious Food Pairing
Paper Presentation in a Themed Session
Food Production and Sustainability
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Michigan Tacos
Poster Session
Food, Politics, and Cultures
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Microbiopolitics and Food Security
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Mindful Eating Practiced Through the Plum Village App
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Mondrian’s Neo-plasticism, Troisgros’ Nouvelle Cuisine, and the Shifting Spirit of Modernism
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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New Meat on the Block
Focused Discussion
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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New Winegrowing Geographies
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Nutrition and Food Security for Climate-vulnerable People in Bihar
Focused Discussion
Food, Nutrition, and Health
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Nutritional Behaviors Related to Gastric Cancer
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Olive Oil, Cuisine, and Taste
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Parisian Vibrations
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Pearls for Taiwan
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Physicochemical Properties of Olive Seeds Harvested in Akhisar Province in Turkey
Paper Presentation in a Themed Session
Food, Nutrition, and HealthAlev Yüksel Aydar, Muzeyyen Berkel Kasikci, Tuncay Yilmaz
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Planning, Violence, and Crisis in Sociohistorical Perspective
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Popularising Foraging through Social Media
Paper Presentation in a Themed Session
Food Production and Sustainability
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Prebiotics and Iron Fortificants Improve Transferrin and Total Iron Binding Capacity Levels
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Promoting Cricket Production as a Sustainable Protein Alternative with Rural Women in Colombia
Paper Presentation in a Themed Session
Food Production and Sustainability
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Public Libraries as Partners in Community Food Systems
Paper Presentation in a Themed Session
Food Production and Sustainability
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Quality, Inequality, and Values in High-end Coffee
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Queering Dying through Food Celebration in Christopher Coe’s Such Times
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Reconstituting Cuisine
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Repurposing Food By-products for Value-added Applications
Paper Presentation in a Themed Session
Food Production and Sustainability
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Resemblance of Dietary Intake among Parent and Offspring
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Restrictive vs. Non-restrictive Parenting Styles Regarding Food and Meals – What Works Best?
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Right to Food and Food Security
Focused Discussion
Food, Politics, and CulturesPrema Elumalai, Shyam Sundar Venkatesan
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Risk Cultures, Beef Traceability, and Food Safety in the United States and Zambia
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Self-Provisioning
Paper Presentation in a Themed Session
Food Production and Sustainability
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Shojin Ryori - the Traditional Buddhist Cuisine as a Tool for Sustainability
Paper Presentation in a Themed Session
Food Production and Sustainability
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Small-scale Mining and Local Food Security
Paper Presentation in a Themed Session
Food Production and Sustainability
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Smart - OASIS (Organic Food Authorization, Supervision and Inspection System) an IoT Cloud Platform Model
Paper Presentation in a Themed Session
Food Production and Sustainability
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Southern California Festive Foodways
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Storage Studies of Cocoyam Flour as Affected by Variety and Packaging Material
Poster Session
Food, Nutrition, and Health
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Street Kitchens and Social Lives
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Subversive Sustainability in the Interstice
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Sugar, Sodium and Fat Content in Nutrition Facts Labels on Snacks and Non-alcoholic Beverages for Sale in Lima, 2018
Poster Session
Food, Nutrition, and HealthMichelle Lozada, Erika Paola Espinoza Rado
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Sustainable, Healthy Food Systems Training at the University of Malta
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Sweet and Juicy
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Talking Food in the City of Gastronomy
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Taste as Means for Teaching Sustainable Food Consumption in Home and Consumer Studies Education
Poster Session
Food Production and Sustainability
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Tastes of Home
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Teaching Sensory Science
Paper Presentation in a Themed Session
Food Production and Sustainability
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Teaching Service Learning with Indoor Gardening in the Circumpolar North
Paper Presentation in a Themed Session
Food Production and Sustainability
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The Alternative Grassroots Food Initiatives to Combat Food Waste in Portugal
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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The Bengali Thali
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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The Buru Transition
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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The EU Farm to Fork Strategy
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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The Golden Era of U.S. Newspaper Food Journalism
Poster Session
Food, Politics, and Cultures
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The Hazard of Counting the Chickens before They Are Hatched
Paper Presentation in a Themed Session
Food Production and Sustainability
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The Impact of COVID-19 in the Restaurant Industry at the U.S. - Mexico Border
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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The Impact of Cold Atmospheric Plasma on Physicochemical, Microbial, and Mechanical Properties of Protein-based Edible Packaging Films
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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The Impact of the Exterior Emissivity of Cooking Vessels to Energy Efficiency of Cooking
Paper Presentation in a Themed Session
Food Production and Sustainability
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The Mobility of Tradition and Taste
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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The Politics of Childhood Obesity in a Pandemic
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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The Potato Project
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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The Role of Community Kitchens in Food Democracy
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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The Role of Regulation at Farmers Markets
Paper Presentation in a Themed Session
Food Production and Sustainability
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The Taste of Sustainability
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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The Understanding of Sensory Descriptors of Wine by Australian-Italian and Vietnamese Non-expert Consumers
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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Training of Taste Skills Is Not a Metatalk
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Transforming the Taste of a Place
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Two Birds with One Stone - Diverting Agriculture Waste to Fibers
Poster Session
Food Production and Sustainability
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Understanding Food Consumption Before and During the COVID-19 Pandemic
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Unusual Ingredients
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Urban Food Cultures of Ahmedabad
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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We Have Different Tastes
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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What is the Relationship of Biological Diversity to Food Sustainability?
Paper Presentation in a Themed Session
Food, Politics, and Cultures
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When Just Salad Won’t Do
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Wine Consumption and Social Image
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Wine Tourism in Rural Russia
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
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Women in Agriculture and Food Security Dynamics
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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Your Avocado Toast Is Funding Drug Cartels
Poster Session
Food, Politics, and Cultures
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“A Long Way to Get Here and a Long Way to Go”
Paper Presentation in a Themed Session
Food, Nutrition, and Health
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“A Wine Goose Chase” - Taste as a Vehicle for Meaning
Paper Presentation in a Themed Session
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
The Impact of COVID-19 in the Restaurant Industry at the U.S. - Mexico Border
Ana Garcia Escalante
Paper Presentation in a Themed Session
El Paso, TX and Ciudad Juarez (Mex) is one of the busiest borders and ports of entry in the US. During the current pandemic, COVID-19 brought and adding the closure of the border brought a strong and negative impact on the restaurant industry. More than impacting only businesses, there is history, culture, and so much more that has been affected. Different types of aids (financial or example) had helped the industry, but only to a certain level. There is so much more that needs to be done to be able to fully recover within the next few years. This research considers what people, owners, employees, and government departments are currently doing to strengthen the future of the restaurant sector.
Room 1 : 2021-10-28 12:20
Mindful Eating Practiced Through the Plum Village App
Weranuj Ariyasriwatana
Paper Presentation in a Themed Session
This study explores the benefits of mindful eating perceived by college students. Fifty-four Marist College students were purposively sampled. They were instructed to download, use the Plum Village App for two weeks, and keep a daily diary. On the first day, they were required to listen to five lessons from Start Here, the first section on the Meditations menu. From the second to the 14th day, they had to pick one new meditation session from the Meditations menu per day. Findings were collected from diary entries for the four lessons under the category “Eating Meditation”: Coffee or Tea Meditation, The Five Contemplations, Tangerine Meditation, and Mindful Dishwashing. The coding scheme was built with both inductive and deductive strategies. Benefits revealed were content analyzed into the following categories: appreciation, enjoyment, focus on the food, relaxation, slowing down one’s eating (which prevents overeating), and time for myself. These findings suggest incorporating mindful eating into a healthy eating scheme for youths. Also, having various kinds of guided meditation that connect to everyday life such as mindful eating might help meditation apps—e.g., the Plum Village app—appeal to college students. Plum Village and other meditation apps should take this into consideration when planning a marketing communication campaign for college students. Mindful eating practiced through a free app—such as the Plum Village app—may make life during the COVID-19 pandemic more bearable. This study contributes to food studies, mental health, mobile communication, and contemplative studies.
Online Asynchronous
The Taste of Sustainability
Mariana Hase Ueta
Paper Presentation in a Themed Session
In the context of the Anthropocene, food production is considered a resource-intensive industry connecting Global Southern countries as important producers and emerging markets. The global agro-food routes that mobilize commodities, such as meat and soy, between Brazil and China are not only crucial for these countries’ economies and food security but also have a massive environmental impact. These issues have been raising awareness from the side of the consumers and pressuring the government and private sector in both countries, making it important to understand the meanings and values involved in the consumption of these foods in both contexts. The young consumers emerge as important actors bringing new environmental values to the table. First-hand ethnographic data was collected between 2017 and 2019 from young consumers who negotiated between personal values and family narratives around their household meat consumption in Shanghai, China and in São Paulo, Brazil. The discussion focuses on how development processes, nutritional transition experiences, and sustainability considerations are entangled in the context of the Global South and how food-products like meat have the power to establish important agro-export strategic partnerships, at the same time as they mobilize memories of deprivation and class mobility as well as dreams of achieving a better life. The understanding of these intergenerational narratives on food and sustainability will allow these two countries to contribute with their Global South perspectives in the construction of a shared future in times of global climate change.
Room 1 : 2021-10-29 11:55
The Role of Regulation at Farmers Markets
Gwyneth M. Manser
Paper Presentation in a Themed Session
Due to their highly public nature, farmers markets have been framed as “keystone institutions” for building robust local food systems. However, little scholarly attention has been paid to how farmers markets utilize standards and regulations to define and position themselves in relation to the broader values of local and alternative food. This oversight is significant because standards and regulations are not merely neutral technical devices; rather, they entail moral, ethical, and political dimensions. By delimiting the parameters for acceptable items, people, and production practices, they also serve to codify marketplace inclusions and exclusions. By and large, farmers markets in the United States set their own regulations for what is and is not considered appropriate for sale at a given market. This includes dictating not only the geographic providence and modes of production that are acceptable, but also more nebulous attributes such as quality and authenticity. Drawing upon a novel dataset of farmers market regulatory documents, this paper highlights the ways that farmers markets standards and regulations are used as a mechanism for codifying marketplace values and systematizing authenticity.
Online Asynchronous
The Buru Transition
Melanie Narciso
Paper Presentation in a Themed Session
Many fermented foods are notorious for their stinky odor. Buru, a fermented rice and fish concoction from the Kapampangan region of the Philippines is no different. The cat vomit-likened condiment is associated with a characteristic stink or “bantot”. Despite the smell, buru has become well-entrenched in the food culture— enjoyed best as accompaniment for grilled fish and steamed-vegetables. The stinky smellscape however appears to be in transition with both product and olfactory aesthetic suggesting buru deodorization. To demonstrate this sensory transition, this paper follows the material transformation of buru, and the smell preferences for buru among its consumers and makers in Candaba, Pampanga. It identifies the rise in popularity and continuous improvements of commercial buru as predominant factors in the changes of the buru osmocosm. The shift to higher salt concentration fermentations, fresh fish usage and commercial rice specifically have collectively generated a “clean buru” discourse. Such discourse not only establishes odorless buru as quality standard for buru-making but also reinforces stinky buru as a panolfacton, a social measure of a buru-maker’s skill and moral character. This paper concludes with the not so favorable implications of buru deodorization in fermentation practice and more broadly in food and nutrition security and sustainability.
Online Asynchronous
Planning, Violence, and Crisis in Sociohistorical Perspective
Stefan Norgaard
Paper Presentation in a Themed Session
Social life in Mexico’s state of Michoacán is consumed by a crisis of violence. Foregrounding critical planning, this paper presents a grounded local history of the municipality of Tancítaro, Michoacán, which has the largest concentration of avocado production globally. It analyzes violence in Tancítaro in light of the production of space, uneven development, and the spatial politics of land. The distinctive type of Hass avocados that Americans love requires unique and rare agro-ecological conditions, present in a small number of places like Tancítaro and Michoacán’s Tierra Caliente. The story of violence in Tancítaro speaks to politics, culture, and terroir, and specifically the role of scarcity and economic control in shaping dynamics of violence, even within nominally licit commodity chains. This quantitative and archival research, coupled with theoretical explanations on violence, suggests that considerations of crises and planning require situated analyses with ethnographic methods and embedded fieldwork that cross geographic scales and disciplinary boundaries as they foreground perspectives of affected community residents.
Online Asynchronous
We Have Different Tastes
Lana Repar,
Joe Bogue,
Solenn Breton
Paper Presentation in a Themed Session
Consumers’ food choices are complex and impact on society in many ways, such as consumer health, the economy of rural areas, and sustainability. Generation Z, born between 1995 and 2015, is a growing segment with tremendous purchasing power and influenced by the global food system and various international media that impact on food cultures and choices. The study objective was to explore perceptions and purchasing behaviour of Irish and French students, aged between 18 and 24, towards foods to identify the key attributes that drive acceptance in each market. An online survey, back translated for accuracy in both languages, was administered during 2020/2021 to Generation Z in Ireland (n=284 valid) and France (n=200 valid) using convenience sampling through student email systems and societies. Data were analysed using SPSSv26. For Irish and French respondents, price and ingredients were the most important factors influencing purchase behaviour, with social media of less importance to the French cohort. Irish respondents were more neophilic towards new foods while French respondents were more familiar and likely to purchase products with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI). French respondents paid more attention to product origin, but both cohorts were equally supportive of companies trying to reduce plastic packaging. Through identifying the food choices of Generation Z, and understanding the differences across cultures, it is possible to develop high quality new foods adjusted for various markets, with key intrinsic and extrinsic attributes linked to consumer trends, which encourage healthy choices and support sustainable behaviours.
Online Asynchronous
Clinically, She Looks Well
Kathryn Huckson
Paper Presentation in a Themed Session
Clinically, she looks well, is a grouping of research-creation projects that explore how common medical treatment of eating disorder (ED) emphasizes a patient’s pathological food and weight related behaviours, despite that these behaviours are responses to sociocultural and medical prescriptions for ideal corporeal health. Appropriating philosopher Michel Foucault’s theories on how bodies are disciplined through technologies within cultural institutions like the clinic to produce docile, normative, and productive subjects, feminist scholars have highlighted the ED patient as embodied contradiction, where a desire to maintain a thin body is both a pathological attitude and social expectation (Bordo, 1993; Saukko, 2006; Weiss, 1999). As stated in “Normal Eating is Counter-cultural”, Andrea Lamarre and Carla Rice (2015), state “[w]hile prescriptions for recovery may keep participants ‘in check’, they may also reinforce problematic relationships with food and control” (Lamarre & Rice, p. 146). Beyond focus on weight-maintenance in treatment, there are also measures of self-monitoring and regulating food intake built into treatment protocols which reinforce self-surveillance and mirror pathologized ED symptoms. This contradiction confounds the possibility of a normal relationship to food and body image, particularly those with ED. The artworks I present express the difficulty in distinguishing between a health-conscious concern about weight and disordered attitudes towards food and body-image, especially for contemporary western women. Through performances in which I embody the roles of artist-as-ED-patient or artist-as-ED-clinician, I consider ways my body and subjectivity have been negated or manipulated in treatment for ED and by sociocultural prescriptions for the thin ideal.
Online Asynchronous
Food Labeling, Politics, and Morality
Miri Eliyahu
Paper Presentation in a Themed Session
In recent years, while the vegan food market in the US had experienced unprecedented expansion industry, rivals in the meat and dairy industry took steps to try and restrict this market growth through labeling legislation efforts both on the state and federal levels, after the FDA refused to weigh in on questions of labeling of vegan products. In soy milk a milk? Can a vegan product be labeled a burger or a hot dog if there are no animal by products in it? Several states including California, Louisiana, Oklahoma and others had taken it upon themselves to restrict labeling on vegan products as an effort to aid the animal-based food market. This study explores the politics of these legislations, through archival analysis and interviews, and analyzes the impact on the vegan market, and the outcomes of those legal battles on the vegan food industry in the US. I argue that attempts at post consumption restrictions have little impact on product sales when it comes to labeling, because “A rose by any other name” is not just a Shakespearean saying but rather a valid description for consumer behavior. This recent occurrence in the food industry can provide a road map to how regulation and restrictive attempts impact expanding niche markets within an industry.
Online Asynchronous
Communicating Value of Short Food Supply Chains and Conscious Consumption in Restaurants
Ellen Gonzalez,
Manuela Quaresma
Paper Presentation in a Themed Session
The present study addresses the contemporary scenario of the food and beverage industry in terms of environmental, social, and economic sustainability, putting an effort to shorten food chains. Having the chef de cuisine as the protagonist in fostering change in production and consumption patterns, influencing the behavior of diners. The purpose of this article is to introduce consistent sustainability initiatives adopted by multidisciplinary teams in co-creative projects with chefs and how Participatory Design projects lead to more engaging results. For this purpose, an overall literature review has been done in food-related co-design proposals and up-to-date eco-responsive restaurant initiatives. Semi-structured interviews were carried to enhance project information, providing deeper subject insights. The outcome of this analysis is not intended to exhaust the potentials but rather to illustrate and discuss the possibility of expanding and replicating co-designed sustainable ideas and how they can become tools of connection between the players.
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