Friday, October 10, 2014

2014 AUSTRALIAN SYMPOSIUM OF GASTRONOMY

At the last Australian Symposium of Gastronomy which was held in Newcastle it was decided to hold a joint symposium with New Zealand in Wellington. Here are the registration details:

NZ Food History Society in conjunction with the Australian Symposium of Gastronomy


‘FERMENT’
the evolution, science, practice and philosophy of modern gastronomy to be held at :

Prefab,  14 Jessie Street  Wellington, New Zealand

Saturday 29th November to Monday, December 1st 

ferment’ is a joint meeting of the New Zealand Food History Society and the Australian Symposium of Gastronomy. It aims to bring together scholars, cooks, food writers and armchair foodies to discuss ideas in modern gastronomy - evolution, science, practice and philosophy. The possibilities for presentation and discussion encompass the full breadth of 21st century gastronomy, from economics, sustainability, organics and globalisation to indigenous foods, foraging, fermentation, fadism and, of course, the future. Given that Wellington is both coffee and craft beer capital of New Zealand, presentations on these topics are particularly welcomed as would ideas and insights from young cooks working at the forefront of modern gastronomy. 

All Registration Enquiries to Alison McKee: mckee.vine@xtra.co.nz
Registration  closes 31st October  Click here to register


To encourage participation, and greater fermentation of ideas, registration fees have been reduced for those presenting, and presentations may be brief “PechaKucha-style" tidbits (20 slides, 20 seconds each), as well as full 20 minute papers. Abstracts of about 500 words should be submitted to 
duncan.galletly@otago.ac.nz before the deadline for abstract submission - October 1st 2014. 

Organising committee: Lois Daish, Duncan Galletly, Alison McKee, Jan Bennett and Alana Clarke.

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