HomeTastes of chocolate around the world
Tastes of chocolate around the world
Les goûts du chocolat dans le monde
Published on Tuesday, November 29, 2016
Abstract
How to locate, analyze and appreciate the “tastes of chocolate around the world”? This is the question we propose to investigate through an interdisciplinary approach. In order to determine the tastes of chocolate in several countries of consumption, the participation of experts and researchers scholars from different disciplines (anthropology, sociology, economy, geography, history, aromatic science, agronomy, chemistry, physiology) is required.
Announcement
Argument
In 2016, chocolate is conquering the world with the arrival of new consumption markets and moreover with the traditional cocoa producer countries, which have at the present a local system of chocolate making (Peru, Brazil, etc.).
The taste of chocolate is different in New York, in Tokyo, Bruges and even in Paris. Thus the own gastronomic culture in each country influences directly the aromatic perception of a “good chocolate”. Obviously, chocolate is eaten differently according to the type of products (chocolate in tablet, truffles, bonbons, pastries and beverages). Hence, how to locate, analyze and appreciate the “tastes of chocolate around the world”?
This is the question we propose to investigate through an interdisciplinary approach. In order to determine the tastes of chocolate in several countries of consumption, the participation of experts and researchers scholars from different disciplines (anthropology, sociology, economy, geography, history, aromatic science, agronomy, chemistry, physiology) is required.
We expect contributions, from all disciplines, that could enlighten the diversity of the tastes of chocolate around the world, through the process of chocolate making, the selection of ingredients, the national chocolate consumption habits and the food cultures.
Papers may address topics such as (partial list):
Products and techniques
- Cocoa varieties and terroirs
- Fermentation and flavours
- Technical innovation, taste variations
- Aromatic potentials of chocolate and diversity of applications
- Granulometry and perception of chocolate
- Evolution of flavours and use before date
Cultures and tastes
- Trends and collections in chocolate & pastry making
- Spatial distribution of chocolate tastes
- Chocolates and climates
- History and evolution of the tastes of chocolate
- Aromas (natural or artificial) and the taste evolution
- Dark, milk, white chocolate: consumers’ profiles
- Chocolate semiology and sensory analysis
- Food & beverage pairing with chocolate
- Chocolate representation in arts
- Taste of chocolate & nutrition
Marketing and food market
- Industry and artisanal production: two different types of flavour positioning
- Chocolate scenography and the culture of taste
- The taste of organic chocolate
- Food channels and conservation of chocolate flavours
- Chocolate “bean to bar” and the flavour traceability issue
- Taste of chocolate at all costs? Fair trade and value sharing
Submission guidelines
All abstracts should be in English, French or spanish, a 500-word long with its title, affiliation and contact information. Please kindly address your document
before January 23th 2017 (deadline of submission)
to vincent.marcilhac@u-cergy.fr
Date and location
March 24th-25th, 2017
Paris Sorbonne University and the House of Mexico Foundation at the Cité Universitaire Internationale of Paris
Organizers
- Sébastien LE TACON – Université de Cergy-Pontoise
- Vincent MARCILHAC – Université de Cergy-Pontoise
- Vincent MORINIAUX – Université Paris-Sorbonne
- Valentine TIBERE – Chocolatologue
Scientific committee
- Sylvie BRODZIAK – Université de Cergy-Pontoise
- Mayari CASTELLANO – Archéologue et fondatrice du musée Kakaw de San Cristobal de las Casas
- Frédéric CHAMBEAU – Président de la Conférération des Chocolatiers Confiseurs de France
- Guy CHEMLA – Université Paris-Sorbonne
- Sylvaine FASSIER-BOULANGER – Université Paris-Sorbonne
- Ikuhiro FUKUDA – Université Waseda
- Pascal GRIESMAR – Université de Cergy-Pontoise
- Jean-Paul HEVIN – Artisan chocolatier
- François JEANTET – Fondateur du Salon du chocolat
- Esther KATZ – Muséum national d’histoire naturelle
- Sophie LIGNON-DARMAILLAC – Université Paris-Sorbonne
- Vincent MARCILHAC – Université de Cergy-Pontoise
- Vincent MORINIAUX – Université Paris Sorbonne
- Jean-Baptiste NOE – Docteur en histoire
- Patricia SERRADAS – Université Pierre et Marie Curie
- Gaëlle et Richard SEVE – Artisans chocolatiers
- Valentine TIBERE – Chocolatologue
Subjects
- Geography (Main category)
- Society > History
- Mind and language > Representation
- Society > Sociology > Sociology of culture
- Society > Economics
- Mind and language > Epistemology and methodology > Archaeology
- Society > Sociology > Economic sociology
Places
- Paris, France (75)
Date(s)
- Monday, January 23, 2017
Attached files
Keywords
- goût, cacao, chocolat, traçabilité, terroir
Contact(s)
- Vincent Marcilhac
courriel : vincent [dot] marcilhac [at] cyu [dot] fr
Reference Urls
Information source
- Vincent Marcilhac
courriel : vincent [dot] marcilhac [at] cyu [dot] fr
License
This announcement is licensed under the terms of Creative Commons CC0 1.0 Universal.
To cite this announcement
« Tastes of chocolate around the world », Call for papers, Calenda, Published on Tuesday, November 29, 2016, https://doi.org/10.58079/wcx
