(사)한국식생활문화학회

2017. 11. 3. Friday, Ewha Woman’s University, ECC Isambong Hall

Registration/

Vip Dinner

15:00-17:00

Registration

18:00~20:00

Honor Reception

2017. 11. 4. Saturday, Ewha Woman's University, ECC Isambong Hall

Opening

and

Plenary Lecture

09:00-09:20

Registration

Chair

09:20-09:40

                 Opening Ceremony

Hae young Kim

(Yong In University, Korea)

                  Welcome Remarks:

                  Jae Soo Kim (Former Minister of MAFRA)

                  Mi Sook Cho (President of KSFC)

                  Opening Remarks:

                  Rongguang Zhao (Zhejiang Gongshang University, China)

9:40-10:20

  Plenary Lecture: Charles Spence (Oxford University, UK)

  Gastrophysics: The New Science of Eating

10:20-10:30

  Photo Time

Keynote Speech I

10:30-11:00

  Shushi-Sushi: Going to be the Basic Feature of Chinese Way

  of Dietary Life in 21st Century

  Rongguang Zhao (Zhejiang Gongshang University, China)

Ji Hyun Yoon

(Seoul National University, Korea)

11:00-11:30

  From Table to Mouth: an Anthropological Observation of  How to Eat

  Kwang Ok Kim (Shandong University, China)

11:30-12:00

  Promotion of Regional Food in Contemporary Japan-Tradition,

  Economy, Technology

  Naoto Minami (Kyoto Tachibana University, Japan)

12:00-12:20

  Ceremony of Transferring the Conference Flag

Hae Young Kim

(Yong In University, Korea)

Lunch

12:20-14:00

  Lunch & Poster Presentation

Keynote Speech II

14:00-14:20

  UNESCO’s Safeguarding Initiatives on Food Ways as Intangible 

  Cultural Heritage  

  H an Hee Hahm (Chonbuk National University, Korea)

Seo Jin Chung

(Ewha Womans University, Korea)

14:20-14:40

  Defining Culinary Culture through a Mapping of the Basic Tastes

Sebastien Le (Agrocampus Quest, France)

14:40-15:00

  Korea’s Multifaceted Philosophy of Food

  Emanuel Pastreich (Kyunghee University, Korea)

15:00-15:20

  Coffee Break