Monday, May 18, 2020

"Food and Disruption" - free online Dublin Gastronomy Symposium

50 peer reviewed papers and wonderfully illustrated talks from 17 countries were presented at the 5th Dublin Gastronomy Symposium (usually held in Ireland).  This online event was free and... terrific!

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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