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PROGRAM

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MONDAY MARCH 11 – morning session (Sala Martinetti)

9:00-10:00: Beatrice Serini (PhD student, HUME, University of Milan & U. of Melbourne; online) "Nutrition Cultures: Lessons From The Microbial Turn"

10:00-11:00: Emma Hardy (PhD student, University of Michigan, USA)

"Huitlacoche, Corn Smut, and Being Food" 

BREAK

11:30-12:30: Maxime Barbier (PhD student, HUME, University of Milan & Lyfe Institute)

“Semantics in Wine Tasting”

12:30-13:30: Patrik Engisch (post-doctoral researcher, University of Geneva, Switzerland)

"Food and the Appreciation of Nature"

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MONDAY MARCH 11 – afternoon session (Sala Martinetti)

14:30-16:00: Workshop

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BREAK

16:30-17:30: Matteo Gandolini (PhD student, HUME, University of Milan & Lyfe Institute) 

"Coordinating Food Representations: Communication, Negotiation, And Education"

17:30-18:30: Tias Maity (PhD student, Alliance University, Bangalore, India)

“The Role of Carving Techniques in the Ontology of Cheese”

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TUESDAY MARCH 12 – morning session (Sala Martinetti)

8:45-09:45: Laura Gagliardii (PhD student, HUME, University of Milan & Lyfe Institute)

"Psychological Essentialism as Driver of Disgust: Preliminary Results from an Online Experiment"

09:45-10:45: Elena Bossini (PhD student, University of Sassari-Alghero)

"The Spatial Imaginary of Novel Meats: Architectural Projects and Debated Scenarios"

BREAK

11:00-12:00: Jérémie Lafraire (Lyfe Institute, Lyon)

"Food Concepts from a Cognitive Science Perspective"

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TUESDAY MARCH 12 – afternoon session (Sala Martinetti)

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15:15-16:15: Neil Williams (Professor and Chair, SUNY Buffalo)

"Not Shaken, Not Stirred: Mixology and Unmodified Spirits" 

BREAK

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16:30-17:30: Giorgio Ubbiali (PhD student, HUME, University of Milan & IC-FOODS)

"A Participatory Ontological Approach To Sustainability: The Case Of Meat Systems"

17:30-18:30: Nicola Piras (Full Researcher, Universidade do Minho, Braga, Portugal)

"The Conceptual Role of Food Waste in Technical and Ordinary Discourses"
 

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This workshop is organized by Andrea Borghini (andrea.borghini@unimi.it), as part of the scientific activities of Culinary Mind, with the generous support of the PhD program "The Human Mind and its Explanation." 

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