Molecular Cuisine: The Politics of Taste is an interdisciplinary conference focusing on desire’s palette. Investigating the importance of taste from the perspectives of the culinary arts, sociology, art history and theory, anthropology, as well as the cognitive, material and biological sciences, the conference targets intersections between taste and value. While taste is the key concept in new cooking technologies, it also connects to individual passions, predilections and social taboos. Researchers from the natural as well as the cultural sphere ask why people enjoy certain foods and not others and why they prefer certain styles and not others. Seen through the lens of various disciplines which emphasize the senses, emotions and assets, the concept of taste–traditionally one pertaining to the fine arts or humanities–takes on a renewed relevance to current cultural debates. Organized by BFA Fine Arts Department Chair Suzanne Anker and faculty member Sabine Flach and presented by the BFA Fine Arts Department.

Registration is required, please visit molecularcuisine.sva.edu/.