May 25 - 29 Food and Disruption: What shall we eat tomorrow? The timely topic of this biennial symposium was chosen over a year ago! Due to Corvid 19 restrictions, the planners rapidly changed to virtual and conducted a marvelous and smooth 5 day series of panels and activities. All for FREE. Over 750 people from all over the world signed up. Thanks to Dr. Máirtín Mac Con Iomaire, the other planners and TU Dublin (Technological University Dublin) in Ireland. Information and link to registration HERE
Although I have been adding new items as I find them to a post last month with 71 (and growing!) free online learning activities (reading, lectures) for the Quarantine HERE, this symposium should be of interest and noted again.
List and description of the panels, with links to the papers HERE
Recordings of past programs HERE
Welcome Address Dr. Máirtín Mac Con Iomaire, TU Dublin, Chair DGS
Keynote Address Professor Tim Lang,City University of London. When Food
Disruption Becomes Real: Identifying Sources, Forms and Impacts
Keeping Pace with the Vegan Race: A Challenge for Culinary Arts
Education
Disrupting Culinary Education: Making a Case for a European Curriculum
Framework for Culinary Higher Education
Empowering Chefs to Disrupt the ‘Disruptors’: A Diametrical Dilemma for
Mindful Learning
Disrupting and Transforming Culinary Arts and Gastronomy Education: An
Educator's Perspective Authenticity in the Eternal City
Pie and Mash: A Victorian Anachronism in Modern Cosmopolitan Britain?
Changes in the Breakfast Traditions of an Old World Country: How the
Breakfast Traditions in Turkey have Changed, Causing the Loss of an Important Food
Culture
Culinary Change, Disruption, and Death: Do Traditional Cuisines have a
Future?
Thailand’s Tourist Cooking Schools: Disrupting Distance, Affirming
Difference
Cooperatives, Agri-tourism and Food Trails: Promoting Sustainable Food Systems
in Le Marche, Italy
The Role of Food Tourism in Supporting Vibrant Identities Building
Education among Diverse Communities and Visitors of the Greater Toronto Area
The Journey -Departures, Meetings and Arrivals: Reflections of 40 years
working with Food Policy and Education
Neither Here Nor There: A Note on Two Memoirs by Sephardic Egyptian
Women
Eating Abroad, Remembering Home: Violent Disruption, the Irish Diaspora, and their Food Parcels, 1845-1960
What Shall We Have Today? Culinary Adaptation in World War I Paris
Italian Soldiers in WWI and the Emergence of a National Culinary
Identity
What Shall We Cook Tomorrow? Ireland on the Kitchen Front
For the Housewife? From The 'Singing Cook' to 'Common-Sense Cookery':
The First (Disrupted) Twenty Years of Television Cooking Programmes in Britain
(1936-1955).
Politics around the dining table: Brazil, 1881-1928
Ripples from the Columbian Exchange?
Reshaping Food Practices and Identities: Anglo-Sino Encounters in
Canton
Food and Disruption 2020: A Message from Australia
Sustainable Gastronomy: The Environmental Impacts of How We Cook Now
and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future?
How Shall We Eat Tomorrow? The Practices of Aspirational Food Projects
It's Never Just about the Food: Food as Disruption
Fake pastorals: Where is the
Nature in Cheese? A Critical Look at Modern Vertical Pastoralism -Alpine
Cheeses
The Collapse and Renaissance of the Tea Industry in Georgia
Food and Disruption: Protecting the Next Generation of Irish Craft
Butchers
Tarhana: An Anatolian Food Concept as a Promising Idea for the Future
“You Will Find Yourself Disoriented”: Food and the Disruption of
Gendered, Political, and Literary Norms in Pat Mora's House of Houses
Disruption as the Dawn of Future Culinary Systems in Science-Fiction
Short Stories
Irish Hospitality Industry and COVID-19 –Roundtable
Safe, Risk-Free, Standardised Food for All, Is That What We Will Eat
Tomorrow?
Radiated Food and Risk Communication in Post-Fukushima Japan
Certified B Corps within the Food Industry and Their Innovative
Practices to Improve Environmental and Social Impact
Speculative Futures for Mindful Meat Consumption and Production
Radiated Food and Risk Communication in Post-Fukushima Japan
Certified B Corps within the Food Industry and Their Innovative
Practices to Improve Environmental and Social Impact
Speculative Futures for Mindful Meat Consumption and Production
Expanding the Restaurant Value Chain Through Digital Delivery: A Significant
Disruptor in the US Restaurant Industry
Drinking and Dining à la Russe in the Long Nineteenth Century
On Wine and Food, Together
Negotiating Future Foods: Cultural Practices and Nutritional Knowledge
in NASA's Space Food Research Programs
Gastronomic Myths of Disruption
Locative Food: The Future of Food Is a Peach
Where has all the flour gone? Thinking systemically about food and
disruption
Flooded Out, Baked Out, Bugged Out: Disruption in America’s Agricultural
Heartland
Food Waste, Wasted Food: Reframing Waste and Edibility
Festive Gastronomy Against Rural Disruption: Food Festivals as a
Gastronomic Strategy Against Social-Cultural Marginalization in Northern Italy
‘Manly’ Plates: Generation Z and The Rhetoric of Vegan Men
How Indian Vegetarianism Disrupted the Way the World Eats
“Please can we talk about politics or something controversial, instead
of my stomach?”: A Communication Study of Food Discourse and Identity Construction
Diet and Politics: A Changing Paradigm of Healthy Eating After the
Systemic Transformation in Poland
The Wire That Made Cooking Electric
No one wishes to say that you are to live on preserved meats’: Canning
and Disruptive Narratives in Nineteenth-century Food Writing
The Worst Thing Since Sliced Bread: The Chorleywood Bread Process
©2020 Patricia Bixler Reber
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