Food Culture in the Post-COVID-19 Era:

Tradition, Industry and Regional Promotion



November 26th (Sat) – 27th (Sun), 2022


Major venue: Ritsumeikan University Biwako-Kusatsu Campus (BKC), Japan.

(Other venues to be determined, with ZOOM Webinar)


[Call for Papers]

June 2, 2022

Dear scholars of food studies,

Dear fellows of food, beverage and catering industry,

For the past two years, the pandemic has caused a tremendous impact on people from all countries and all walks of life. Humans are facing unpredictable challenges, in terms of environment and pandemic, many of which are related to food. Food is not only essential for human beings, but it also has a massive impact on the world’s socio-economic development. In recent years, Asian countries have put a lot of efforts on regional economy and their communities, especially the ones negatively affected by the pandemic. Food studies are therefore expected to play an important role in this effort. This is why we have decided that the 12th Asian Food Study Conference should be themed “Food Culture in the Post-COVID-19 Era – Tradition, Industry and Regional Promotion”. We would like to invite colleagues from all fields related to food research, industries, government departments and institutions related to local revitalization, to join us for this annual event.

Asian Food Study Conference (AFSC) is a high-end academic forum launched by food scholars in China and international colleagues, aiming at studying the major issues of food production and consumption in a global perspective and exploring the future development trend of food culture. Since 2011, AFSC has been held successively in eleven renowned cities across the Asia, which attracted over 200 scholars from nearly 30 countries and regions to give talks.

This year we are honored to have Ritsumeikan University to host the twelfth annual, with the major meeting taking place in its Biwako-Kusatsu Campus (BKC). Ritsumeikan University co-organized the 6th AFSC with Japan National Museum of Ethnology in 2016, themed on Food Cultural Exchange – the Past, Present and Future. The International Research Center for Gastronomic Culture of Ritsumeikan University played a big part for the main venue of the meeting. Which is now known instead as Research Center for Gastronomic Culture of Ritsumeikan University. Last year the conference themed “Customs and Styles: The Beverage Culture of Health and Civilization in New Age”, it took the part as the organizer for the second place of meeting in Japan, co-operated with its main in Hangzhou China.

In the future, Research Center for Gastronomic Culture of Ritsumeikan University will continually support the activities of the Asian Food Study Conference.


1. Please submit your essay with new finds, viewpoints, methods and/or cases.

2. Time for keynotes (general meeting and panel sessions) is 25 minutes per speaker. For other presentations is 15 minutes per speaker. Each one has 5 minutes for Q&A.

3. Paper collections will be posted and available in PDF.

Some papers would be recommended by the committee to academy journals in advance.

4. The detail of registration fee will be posted in our following Notice II.


1. English, Japanese and Mandarin are general languages.

2. Simultaneous interpretation will be provided for the opening ceremony and oral presentations.

3. Please submit your topic and abstract at least in two languages of English, Japanese or Chinese (No less than 500 words for English; 400 – 800 words for Japanese; no less than 300 words for Chinese).


1. Wars, disasters and food security in history

2. Food security, food safety and response in the pandemic

3. Agricultural production, rural economy in the pandemic

4. Urban food security and distribution in the pandemic

5. The dilemma and response of the foodservice industry during the pandemic

6. Changes in food traditions in the Post-COVID-19 Era

7. Structure reshaping and tendency of food industry in the Post-COVID-19 Era

8. Tendency of the foodservice industry in the Post-COVID-19 Era

9. The recovery of the local food economy in the Post-COVID-19 Era

10. Food and cultural exchange in the Post-COVID-19 Era

11. Foodways and lifestyle under the impact of the pandemic

12. Pandemic and sustainable foodways

13. The case of regional promotion of food and international cooperation

14. Other related issues


1. Suiyuan Book Awards (Book of the year, on food studies);

2. Exhibitions for well-known brands of food and beverages.


1. Deadline for submitted form (with title and abstract) is Sunday July 31st.

2. Deadline for the full text (manuscript and PPT) is Friday October 28th (required for simultaneous interpretation, please do not overdue).

3. Participant list with formal invitation will be confirmed on Monday October 31st.

4. Conference agenda will be sent on Friday November 11th.

5. Conference dates are Saturday & Sunday November 26th&27th.

Please read the QR-code to fill the submitted form.



Committee of Asian Food Study Conference

Chairman: ZHAO Rongguang, Director of Chinese Food Culture Institute

Rotating Chairman: MINAMI Naoto, Professor of Ritsumeikan University

Director: ASAKURA Toshio, Director of Shiga Peace Memorial Hall


International Research Center for Gastronomic Science of Ritsumeikan University

(Other Co-organizers and support to be determined)


1. Hosts of other meeting venues are expected. Please recommend candidates to us. For self-recommended, please send your proposal by email, let us know your specific supports either on academic or business.

2. We sincerely invite industry representatives in terms of food, beverage, and catering. Please write to ask more about co-organizing, being sponsors and advertising.


If you have any questions or advice, please feel free to contact us at (English, Japanese and Chinese are available).

You may follow our page on Facebook @ AsianFoodStudyConference.