Nobel Conference 46
Making Food Good
Oct. 5 & 6, 2010
In asking the question “What makes food good?” ethical, agroecological, physiological, economic, and aesthetic conceptions of “good” intertwine, clash, and vie for attention. Few issues seem to demand consideration so frequently as does the need for “good food.”
Nobel Conference® 46 will consider a whole panoply of food issues—from human health to the health of planetary ecosystems; from nutraceuticals to culturally appropriate foods; from community gardening to fuel crops, to genetic modification, and to food security.
Ph.D., professor of economics and director, Institute of Economic Growth, University of Delhi, India
Ph.D., Presidential Endowed Professor of Community Dentistry and Behavioral Science, University of Florida, Gainesville
Ph.D., executive director, Global Crop Diversity Trust, Rome, Italy
M.D., Ph.D., Marilyn M. Simpson Professor and HHMI investigator, Laboratory of Molecular Genetics, and director, Starr Center for Human Genetics, The Rockefeller University, New York, N.Y.
co-founder of The Small Planet Institute, Cambridge Massachusetts
Ph.D., M.P.H., Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, and professor of sociology, Steinhardt School of Culture, Education, and Human Development, New York University, New York City, and visiting professor of nutritional sciences, Cornell University, Ithaca, N.Y.
Ph.D., W.K. Kellogg Chair in Agricultural, Food and Community Ethics, Michigan State University, East Lansing