Two major research programmes the “Asian Food Barometer” and “Eating Out in Asia” led by the Chair of “Food Studies: Food Cultures and Health”. Created jointly by the University of Toulouse (CERTOP-CNRS and ISTHIA) and Taylor’s University in collaboration with researchers from the relevant countries, studies on “food modernity in Asia”. Started in Malaysia, the exploration has spread to other countries over the years from Indonesia, China, Singapore, Hong Kong, Japan, etc.
The research programmes were introduced with the Theoretical underpinnings of the transitions and modernity in Asia by Prof. Jean-Pierre Poulain, Taylor’s Toulouse University Center and an overview of the international survey “Eating Out in Asia” and key findings by Dr. Elise Mognard, Taylor’s University. Two short videos provided a perspective on specific thematic focuses, namely “‘Eating out’ and obesity in Malaysia” by Yasmine Alem and “‘Eating out & in’ for mainland Chinese and diasporas in Hong Kong, Singapore and Malaysia” by Kremlasen Naidoo, PhD candidates at Taylor’s University & University of Toulouse, Jean Jaurès. They respectively addressed questions to Associate Prof. Laurence Tibère and Associate Prof. Cyrille Laporte, University of Toulouse Jean Jaurès.
The third webinar focused on the diversity of the food modernity in Asia with Eating Patterns of specific countries, namely by Prof. Dr. Neethiananthan Ari Ragavan, Taylor’s University, Malaysia; Dr. Helda Khusun and Dr. Judhiastuty Februhartanty from Seameo Recfom, Indonesia and Prof. Yoko Niiyama & Dr. Haruka Ueda from Ritsumeikan University, Japan. Discussion on the industrial implications of these studies between a Grand Témoin, Laurent Damien - Marketing and International Director & Deputy Director at CNIEL (The French Dairy Association) and Prof. Jean-Pierre Poulain concluded the webinar.
Participants from the 5 continents and 19 countries; Asia (Malaysia, Indonesia, Japan, China, India); America (Canada, Brazil, Argentina); Africa (Algeria, Cameroun, Senegal) and Europe (France, Italia, Spain, the Netherlands, the United Kingdom, Austria, Sweden, Slovakia) have been attracted to the webinar, making this scientific event truly global. The diversity of participants’ backgrounds are from academicians, medical doctors, nutritionists, media and representative from several economic sectors such as gastronomy and wine, animal products and culinary equipment and websites, others and their active engagement during the discussions demonstrates the interest of these researches from the academia, industry and society.