Monday, May 18, 2020

"Food and Disruption" - free online Dublin Gastronomy Symposium

Although I have been adding new items as I find them to a post last month with 42 (and growing!) free online learning activities (reading, lectures) for the Quarantine HERE, this symposium should be of interest and noted again.

May 25 - 29.  Food and Disruption: What shall we eat tomorrow? There are 50 peer reviewed papers from 17 countries to be presented at the 5th Dublin Gastronomy Symposium.  This online event is free!      Information and link to registration, HERE    
List and description of the panels, 3 per day,  HERE 
Recordings of past programs (starting the day after broadcast) HERE

Some of the many options on my original post include Oxford Symposium proceedings (books), Ashkenazi (Jewish) foodways short course, Culinary Historians of Southern California past speakers' talk, University courses online free - on food and other subjects.

Just a few of the talks and workshops being held in the next two weeks; more are listed in the original blog post (times in Eastern time zone) -

May 21 Thur 12pm  Flour before the Roller Mill seminar with author William Rubel.  Bread making every Thursday at noon. Join his Facebook page Bread History and Practice for weekly topics and details HERE
 
May 21 Thur 4pm On the Culture of Cheese. Weekly 20 min talks by specialist/authors are Thursdays 4pm at Fermentology more topics HERE
 
May 26 Tue 7pm Summertime Victorian Entertaining; June 16 Tue 2pm Cooking at the Hearth at Colonial Williamsburg.  need Historic Foodways Society of the Delaware Valley membership $20 HERE

May 28 Thur 5:30  Food and Drink in Italian Renaissance and Baroque Art. Princeton University Art Museum  HERE
 
©2020 Patricia Bixler Reber
Researching Food History HOME

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