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​Culinary Creativity and Culinary Value​​

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Location: University of Gastronomic Sciences, Pollenzo, Sala Blu

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Moderator: Patrik Engisch, University of Geneva (Switzerland)

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Speakers:

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Patrik Engisch, University of Geneva (Switzerland)   

"Three Kinds of Culinary Creativity"

Alexandria Plakias, Hamilton College (USA)

“Culinary Creativity and Epistemic Value"

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Taeko Hamada, European Miso Institute (Denmark) 

What Can Ethnography Offer the Gastronomic Sciences?"

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