How do we think about the food on our plates and the systems behind them?
We are thrilled to announce, "Gastronomy in Transition," ISGSS 2026 Congress organized by Aarhus University (Denmark). This collaborative event will reshape and redefine gastronomy in a changing world. The congress is structured around seven thematic "tables," exploring the multiple intersections and interpretations of gastronomy:
Everyday Gastronomy
Fair Gastronomy
Pathological Gastronomy
Gastronomic Innovation
Multispecies Gastronomy
Farming Gastronomy
Gastronomic Connectivity
The paper deadline for our next society congress, ‘Gastronomy in Transition’, has been extended to June 10th 2026 if you would like to receive an answer before July 1st. Thereafter, space permitting, we will continue to accept submissions on a rolling basis.
The next congress will take place in Aarhus, Denmark, and promises to be an unforgettable event.
Dealing with the concept of green (and other) transitions, the organizers invite contributions that engage with societal challenges and transform understandings of gastronomy. The event will explore and experiment with the negotiations, dilemmas, and uncertainties characterizing culinary sustainability. From questions of everyday gastronomy to medicalizing food, we invite participants to respond with creativity and curiosity. From examining the role of consumer empowerment to the role of food producers in redefining the food system, we offer participants opportunities to shape dialogue and generate new pathways. From culinary cultures to gastronomic innovation, our experimental format cultivates both inquiry and engagement. By asking how tastes have planetary effects, this conference is a provocation to rethink gastronomy through how transitions of all kinds are generating new directions, dilemmas, and consequences.
Like the sound of it so far? We welcome you to get involved!
Each paper must be submitted to a specific table (aka panel).
In addition to an experimental format, participants will have an unforgettable experience at The Green Museum where we will host the conference dinner in addition to tours by experts in food history, science, and nature.
Don’t have a paper but still want to participate? The conference offers different roles depending on your preferences.
Whether you’re a food researcher, producer, artist, practicioner, or activist, we want your voice at the table!
You can find all the info here: Gastronomy in Transition. Do contact us if you would like to be involved in more creative activities: gastro26@au.dk