JISCMail - HOSPITALITY-INDUSTRIES Archives

Sincere apologies for cross posting. Below is a call for papers for the Seventh International Conference on Culinary Arts and Science, which will take place during 12-14th April, 2011. Please note, the latest date for submission of papers is the 19th November 2010 to allow for peer review. Poster abstracts should be submitted by 10th January 2011.

Introduction
Culinary tradition and skill have for centuries been regarded as an art; however, more recently, science and technology have played an increasingly important role. For some academics, pushing at the forefront of knowledge, the sphere has been widened even further and health is also now considered in terms of the broader hospitality (foodservice) sector as well as within the tourism paradigm where wellbeing is increasingly prominent. As a result, there are substantial opportunities for inter-professional collaboration where learners learn with, from, and about each other in order to work together better.

Objectives
The Seventh Conference aims to build on the success of past programmes by drawing together individuals and organisations from a variety of disciplines, and where experts and practitioners can exchange ideas and develop themes of mutual interest and benefit. In 2011, the Conference is ‘coming home’ to its origin and we are delighted to invite delegates back to Bournemouth University on the South Coast of England, where the host will be the Foodservice and Applied Nutrition Research Group, part of the International Centre for Tourism and Hospitality Research.

Conference Themes
In addition to developing the central thrust of the Conference, that is combining culinary arts and science, the themes will focus on:

Foodservice (Catering and Hospitality)
Topics are likely to include: menus, menu planning, food variety and choice, portion size, food provenance, foodservice in society, the role of media in food and drink, education, foodservice and catering systems, foodservice work and culture.

Food and Cultural Tourism
Topics are likely to include: acculturation, heritage foods, wine and beer tourism, catering and the tourist, and the various interactions between food, drink, culture and identity.

Food and the Environment
Topics are likely to include: fair trade, food miles, and slow food

Nutrition, Food Science and Technology
Topics are likely to include: nutrition, wellbeing, food fortification, food science, food safety, food technology and biotechnology.

Food Marketing, Food Habits and Consumer Behaviour
Topics are likely to include: the marketing of food and foodservice, eating and drinking habits, sensory evaluation and analysis, and the interactions between food, drink and hospitality.

Publication Opportunities
Authors of selected papers will be invited to submit revised versions of their work to one of two peer reviewed journals: Perspectives in Public Health and Hospitality & Society.

Conference Proceedings
Published conference proceedings (ISBN 978-1-85899-273-0), which includes paper and poster abstracts, will be made available at the start of the conference.

Schedule Summary
19th November 2010
Papers submitted and authors advised of their acceptance within 8 weeks

10th January 2011
Poster abstracts submitted and authors advised of their acceptance within 8 weeks

12th April 2011
Proceedings published

Conference Location
The Conference will be held at Bournemouth University, UK.