5th Symposium of Greek Gastronomy

On 30 April 2021 submissions are due for the 5th Symposium of Greek Gastronomy. Sensing the Food, to be held in July 2021 in Chania, Crete. Abstracts (single paragraph, 150-300 words) for 20-minute oral presentations should be submitted to This email address is being protected from spambots. You need JavaScript enabled to view it., with “Symposium 2020” in the subject line; further information is available at https://greekgastronomy.wordpress.com/. The symposium languages are Greek and English. Possible topics include but are not limited to:
• Sensory aspects of food and gender
• Food’s sensory qualities and social class
• Food’s sensory qualities and ethnicity
• Taste as a social sense
• Food, senses and identity
• Food—sensory memory
• Food and sensory ethnography
• Food, place and the taste of home
• Taste, smell: pleasure/ disgust, pure/impure
• Food and sensory storytelling
• Senses and the interactions between humans, food and environment.
• Emotions surrounding food
• Neurogastronomy
• Food as performance art
• Making sense of multisensory food
• Culinary heritage, produits de terroir, senses and emotions
• Taste as experience
• Sensory marketing and tourist culinary experience
• Gastronomic tourism and visitors’ senses and emotions.
• Gastronomical virtual reality
• Sensory science and the food industry
• Multi-sensory food design

ScapeCon 2021

On 30 May 2021 abstracts are due for No (e)scape? Relational Archaeology in the Aegean Bronze Age. (R)evolutions: In search of radical-scapes in the Aegean Bronze Age (ScapeCon 2021), the 4th international post-graduate and early career scholars’ conference to be held on 22-25 October 2021 in Rethymno, Greece. Titles, abstracts (300 words maximum and 4-5 key words), and name and affiliation should be submitted to This email address is being protected from spambots. You need JavaScript enabled to view it.; further information is available at https://scapecon.wixsite.com/scapecon2021.