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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