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.
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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