The 2014 Roger Smith Conference on Food focuses on the interrelationships of food, technology, and culture. The story of food technologies through the ages is one of constant change in every aspect of producing, processing, cooking, and talking about the things people eat. Food Technology is any imaginable means of using and manipulating food, from cracking nuts with a rock to molecular gastronomy. Indeed, the very act of deciding what is or isn’t food is intrinsically bound up with technology.
Conference sessions will examine the flow of influences from food technologies to our culture and environment, and vice versa. Join us as we discuss agriculture, cooking paraphernalia, factory-scale manufacturing, artisanal production, and communications (from traditional cookbooks to the internet, apps, and all the brave new world that is now becoming old hat).