Toward convergence of culture and technology in Asian food

  Main Venue   

Ewha Womans University in Seoul, Korea, 52,Ewhayeodae-gil, Seodaemun-gu, Seoul, 03760, Korea


Friday, November 3 ~ Sunday, November 5, 2017

  Important Date  

Abstract submission : September 24th, 2017

Registration  - Early bird : September 24th, 2017

              - Regular : October 23rd, 2017 

  Organized by 

Committee of the 7th Asian Food Study Conference and the Korean Society of Food Culture,



  Supported by  

Ministry of Agriculture, Food and Rural Affairs, Republic of Korea



 A. Food as a Cultural Heritage

   - Intangible Cultural Heritage: UNESCO

   - Vegetarian diet & culture

   - Rituals and Philosophy of Asian Food

 B. Rice in Asian Food Culture : Production, Processing, Consumption and Policies

   - Rice culture and Food Industry in Korea and Asia

   - Traditional and Modern Rice Products for Merchandising

 C. Food Production and Sustainability

   - Agriculture and Food Industry in Asia

   - Approach for Slow Food and Local Food

 D. Food for Safety & Health

   - Food Safety Issues in the global world

   - Nutrition Transition & Health in Asia

   - Traditional Food & Medicinal Food

 E. Changes of Socioeconomic Environment and Consumer behavior

   - Food Tourism in Asia

   - Dietary Education Movement for the next generation

   - Food policies and securities

 F. Food Culture Communication in Asia

   - Food in Internet Society; SNS, mass media

   - Food Debates in the History

   - Modernization of traditional food

 G. General Session

52, Ewhayeodae-gil, Seodaemun-gu, Seoul 03760 Republic of Korea

Representative : Mi sook, Cho

Organized by: Committee of the 7th Asian Food Study Conference / Korean Society of Food Culture

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