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學術研討會報名

【研討會】Food Culture and Technologies

  • 活動日期:2018-11-19 ~ 2018-11-20
  • 報名日期:2018-10-15 00:00 ~ 2018-11-12 00:00

About the Conference

This conference will examine the close relationship between food culture and technology in anthropological and historical terms. Each food item we consume today comes from a long history of human engagement, from discovering, growing, processing, and cooking, to the skills, knowledge, and material means we have developed to make it edible, enjoyable, and widely consumed. By the same token, we have also developed technologies, i.e., skills, material devices and knowledge, to create and reproduce the kinds of foods, flavors, and appearances that attract our appetites. We invite you to explore the complex and fascinating relationships between food culture and technology for our 2018 Strasbourg-Taipei conference in Taiwan. 

We will pay special attention to following issues:

  • How food culture is being reproduced with new technology.
  • How new skills, concepts, and values have been developed to explore new food items.
  • How new cooking techniques and skills are developed along with new technologies to bring important changes to food culture.
  • How new standard of taste co-evolve with the technology.
  • How changes in technology, food related or not, transform food culture.
  • How market, environment, and tourism bring changes to food culture and its technologies. 
  • How globalization has brought changes to the relationship between food culture and technology.
  • How food culture is preserved as cultural heritage through new technologies.

Date

Monday & Tuesday, November 19-20, 2018

Venue

Room 2319, 3F, the New Wing, Institute of Ethnology, Academia Sinica, Taipei

Organizer

Yu, Shuenn-Der/Institute of Ethnology, Academia Sinica, Taiwan

Co-organizers

Chien, Mei-Ling/Department of Humanities and Social Sciences, National Chiao Tung University, Taiwan
Deboos, Salomé/Institute of Ethnology, University of Strasbourg, France

Registration Deadline

Registration will begin on Monday 15 October via the Internet, and end on Sunday 11 November.
Seats are limited. Please register online in advance. The applicants who are accepted by the conference organizers will soon be notified after the deadline.

Contact

Tao, Hsiao Hsuan 陶曉萱
02-2652-3324, hsiaotao@gate.sinica.edu.tw

Tentative Program Preview

Monday, November 19, 2018

Time

Chair

Topic & Presenter

08:50-09:20

Registration

09:20-09:30

Opening Remarks

Shuenn-Der Yu, Institute of Ethnology, Academia Sinica
Announcements

09:30-10:10

Shuenn-Der Yu
余舜德

Keynote Speech

Diaspora Pan-China Cuisine in Global Politics
David Wu 吳燕和

10:10-10:30

Coffee Break

10:30-11:20

Hsun Chang
張珣

The Coevolution of Taste and Technologies:
Cabbage in Taiwan’s Gastronomy
Shuenn-Der Yu 余舜德

11:20-12:10

Making ‘Good’ Rice:
Changing Norms of Rice Tasting and Cooking Technology in Post-War Taiwan (1945-1960s)
Yujen Chen 陳玉箴

12:10-13:40

Lunch

13:40-14:30

Wei-wen Chung
鍾蔚文

‘Old Person Are Eating Tsampa’:
Eating Rice or Barley, A Question of Modernity?
Salome Deboos

14:30-15:20

Invention and Integration from Globalization of New Skills: 
the Case Study of Western Pastry Making in Taiwan

Chia-Ling Hsu 許嘉麟

15:20-15:50

Coffee Break

15:50-16:40

Pi-Chen Liu
劉璧榛

 Astringency and Creativity:
Taste Transition in Taiwanese Local Winemaking
Fong-Ming Yang 楊豐銘

16:40-17:30

Loose or Compressed?
A Technological Reinvention Shaping the Fate of Puer Tea in 20th and 21st Century Yunnan
 Jinghong Zhang 張靜紅

17:30-18:30

Visiting Museum (Invited Guests)

18:30-

Dinner (Invited Guests)

Tuesday, November 20, 2018

Time

Chair

Topic & Presenter

09:00-09:50

Yuh-Huey Jou
周玉慧

From Digital Camera to Social Network Services:
How Food Cultures Spread and Been Shared in Cyberspace
Midori Hino 日野綠

09:50-10:20

Coffee Break

10:20-11:10

David Wu
吳燕和

Cooking at the Core:
Regimes of Taste in the Formation of Cuisines
Allen Chun 陳奕麟

11:10-12:00

Food, Ritualized Exchange and the Making of Kinship and Gender
Mei-Ling Chien 簡美玲

12:00-13:30

Lunch

13:30-14:20

Tsui-Ping Ho
何翠萍

When Homemade Makgeolli Goes Global:
Transitions and Conflicts of Values in Making Korean Rice Wine
Sana Ho 何撒娜

14:20-15:10

Tasting and Discovery of Taste among the Goun
Assomption Padonou

15:10-15:30

Coffee Break

15:30-16:20

Pei-yi Guo
郭佩宜

Hybridization and Perception Categories of Aquaculture Scientists:
An Archival Study of Tilapia Experiments in Taiwan
Eric Siu-kei Cheng 鄭肇祺

16:20-17:10

Brewing “Technology” of inyo and shōyu:
Soy Sauce in Comparative Perspective of Taiwan and Japan
Chienyuan Chen 陳建源

17:10-17:20

Short Break

17:20-18:00

Concluding Remarks

18:30-

Dinner (Invited Guests)

Keynote Speaker

  • Wu, David 吳燕和/Institute of International Affairs, Aichi University, Japan

Presenters

  • Chen, Chienyuan 陳建源/Assistant Professor, Department of Chinese Literature, National Chung Hsing University, Taiwan
  • Chen, Yujen 陳玉箴/Associate professor, Department of Taiwan Culture, Languages and Literature, National Taiwan Normal University, Taiwan
  • Cheng, Eric Siu-kei 鄭肇祺/Postdoctoral Researcher, Institute of Ethnology, Academia Sinica, Taiwan
  • Chien, Mei-Ling 簡美玲/Professor, Department of Humanities and Social Sciences, National Chiao Tung University, Taiwan
  • Chun, Allen 陳奕麟/Research Fellow, Institute of Ethnology, Academia Sinica , Taiwan
  • Deboos, Salomé/Associate Professor & Head of the Institute of Ethnology, Institute of Ethnology, University of Strasbourg, France
  • Hino, Midori 日野綠/Research Fellow, Institute of International Affairs, Aichi University, Japan
  • Ho, Sana 何撒娜/Assistant professor, Department of Sociology, Soochow University, Taiwan 
  • Hsu, Chia-Ling 許嘉麟/Postdoctoral Scholar, Institute of Ethnology, Academia Sinica, Taiwan
  • Padonou, Assomption /PhD Candidate, Institute of Ethnology, University of Strasbourg, France
  • Yang, Fong-Ming 楊豐銘/Postdoctoral Scholar, Institute of Ethnology, Academia Sinica, Taiwan
  • Yu, Shuenn-Der 余舜德/Research Fellow, Institute of Ethnology, Academia Sinica, Taiwan
  • Zhang, Jinghong 張靜紅/Associate Professor, Centre for Social Sciences , Southern University of Science and Technology, China

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