*CFP* CALL FOR PARTICIPATION, 11TH INTERNATIONAL CONFERENCE ON FOOD STUDIES

Eleventh International Conference on Food Studies

Aarhus University, Copenhagen, Denmark

28-30 October 2021

We are trying to move away from the either/or of place-based or online conferences. For whichever way you choose to participate, we will offer a blended conference experience. You do not need to commit either to a place-based or virtual presentation at the time of submission. You can present both ways, or change your mode of the presentation if your preferences change. This way we build for our Research Network Members flexible, and at the same time resilient, spaces for communication, engagement, and participation. The choice to participate virtually could also be a moral decision – for the planet, for security, or when the financial burden of travel is too great. We aim to foster spaces that align with principles of social justice and community development.

We also want to be ready for the possibility of place-based postponement due to COVID-19. If we are forced to postpone, the online engagement will still go ahead, and your registration will allow you to join the conference in person in a later year.

*CFP* “QUESTIONS OF TASTE?" SPECIAL ISSUE, VOL 7 INTERVALLA

This volume of Intervalla will examine questions of taste from an interdisciplinary perspective, thus welcoming contributions that consider how taste reflects and shapes who we are, what we eat, what we wear, and what we become. The sense of taste, whether it refers to the metaphorical sense of taste (aesthetic discrimination) or the literal sense of taste (gustatory taste), as Korsmeyer (1999) outlined, is a fundamental part of human experiences. Yet, taste as a concept remains somewhat ambiguous, and much has been written about taste straddling the personal and the collective. Bourdieu’s analysis of taste reminds us that formation of taste is a social and cultural process, and how our bodily experiences are essential for developing taste. We propose that the notion of taste be examined at and across multiple levels of scope, from the individual to the societal, and to all the interactions that follow.

Under the current media environment, the process of shaping and reshaping our taste is increasingly influenced by our experiences that are not necessarily local and physical. With the overwhelming amount of information about diverse tastes, hierarchies of taste become an important question. We know we all have certain tastes, and that some are more valued than others. As Parkhurst Ferguson explains: many of us in fact spend a good deal of time accounting for taste…Hierarchies govern taste. Every social setting prizes certain tastes and disdains others, and food is no exception (19).