On January 27-30, 2027, Culinary Mind: Center for the Philosophy of Food will host the 2027 Global Forum on Food and Philosophy at the University of Milan (Italy). Organized in partnership with the Association for the Study of Food and Society (ASFS) and the Future Food Institute, the Forum will bring together research, policy, and civil society to redefine the role of the philosophy of food in the global public sphere. 

 

​

The present Call for Papers regards the academic program of the Forum. We welcome submissions for two presentation formats: 

1. Talk. Submitted talks can regard any topic in the philosophy of food, broadly construed. Submissions should be for a 30- to 35-minute presentation + 20-minute Q&A. 

2. Contribution to a symposium. The Forum will host thematic symposia, each lasting 90 minutes and featuring five speakers and two discussants. The aim of each symposium is to advance the state of the art in a specific area in the philosophy of food. Submissions should be for a 10-minute presentation, leaving a substantial portion of symposium time to discussion. Symposia contributions should take the form of a clear and concise statement articulating the authors’ views on one of the following themes: 

 

• S1. Historical Perspectives on the Philosophy of Food and Eating

How food practices and culinary traditions shape and have been shaped by philosophical ideas throughout times and places.

• S2. Sensing and Feeling

How a scholarly attention to sensory, affective, and emotional aspects of dining shapes, and has been shaped by studies on perception, emotion, and embodiment.

• S3. Valuing and Appraising

The (philosophical) aesthetic and value-laden evaluation of food and dining experiences, and what are the standards that guide culinary judgment and expertise.  

• S4. Representing and Classifying: Ontology and Metaphysics of Food

Food items, processes, and systems as seen under the lenses of philosophy of science (broadly construed), ontology and metaphysics, or other relevant sub-fields. 

• S5. Sustainability and Justice  

The ethical and political responsibilities that arise from the ways we produce, distribute, and consume food. 

• S6. Methods and Approaches to the Philosophy of Food

Methods (trans-, cross-, interdisciplinary), schools, lenses, and principles that characterize or should characterize philosophical studies of food issues. 

 

Submission Guidelines

Perspective speakers can send up to one proposal for each presentation format. We particularly encourage submissions from women, minorities, and historically underrepresented groups in philosophy. Please submit your application through the following form:

https://forms.gle/ix4yph2P3rSo6TTi8

​

Attendance is open to all and free. To register for the conference as part of the general audience, we kindly ask to fill out the following form: https://forms.gle/1dgjE8hMsoVWtKad9 

​​

Deadlines and Key Dates

Submissions will open on May 1 and will be accepted until November 1. 

Reviews will begin on July 31 and continue on an ongoing basis until the conference program is full. 

Notifications: early applicants will be notified by August 31, while applicants who submit later will be notified by November 30.

 

What is offered to speakers:

The academic conference will start on the afternoon of January 27 and end in the evening of January 29. An event open to the public will be hosted in the morning of January 30.  

• There are no fees for conference attendance. 

• All speakers will have access to: coffee break on January 27; lunch and coffee breaks on January 28 and 29. (Evening social gatherings are also being planned.) 

• Travel and accommodation will be on participants. 

 

Contact

Please direct questions to:
info@culinarymind.org