Can sensible eating be reconciled with the sensory gratification of taste? And where does our sense of a normal or a healthy diet come from? This symposium will investigate how our taste for food is shaped by biological triggers, cultural norms, economic activity, and social surroundings and will examine how individuals, communities, and societies can make healthy choices about food in this context. We will gather experts in nutrition, taste science, psychology, cultural studies, marketing analysis, and food-science journalism, as well as chefs, to explore why we eat the way we do.
KEYNOTE in conjunction with Nutrition and Exercise Physiology Research Week:
Brian Wansink (Cornell University) Director of the Cornell Food and Brand Lab and author of the best-selling Mindless Eating: Why We Eat More Than We Think (2006), and of Marketing Nutrition (2005).
Shirley Corriher Biochemist, Mad Scientist on Alton Brown’s show Good Eats, and the author of CookWise: The Hows and Whys of Successful Cooking and BakeWise: The Hows and Whys of Successful Baking.
Hildegarde Heymann (UC Davis) Sensory scientist, co-author of the sensory textbook Sensory Evaluation of Foods: Principles and Practices.
Paul Breslin (Rutgers University, New Brunswick; Monell Chemical Senses Center in Philadelphia) Studies human taste perception and its genetic basis.
William Ian Miller (University of Michigan Law) Author of award-winning The Anatomy of Disgust, which looks at how the concept of disgust travels from food to morals and social norms.
Todd Kliman, Food critic, author of The Wild Vine: A Forgotten Grape and The Untold Story of American Wine as well as many freelance magazine pieces.
Jonathan Justus , Executive Chef and co-owner of Justus Drugstore, a restaurant in Smithville, MO specializing in locally produced foods.
Daniel Pliska is the Executive Chef and Assistant Manager for the University Club of MU and University Catering in Columbia, MO.
Leigh Lockhart, Owner of Main Squeeze Natural Foods Cafe and Juice Bar in Columbia, MO.