DGS 2016: Food and Revolution
The abstracts have been assessed, the authors are busy writing their papers and we are delighted to announce that there will be a broad range of revolutionary topics debated at the symposium.
- Poitín, whiskey, wine, craft beer, hard cider, tea, coffee and Coca Cola.
- Molecular gastronomy, note by note cooking, modernist cuisine.
- Revolution in cuisine in relation to the Mediterranean, New Zealand, Haiti and Chicago.
- Food security and power, shrinking diversity and revolution.
- The Irish Rebellion 1916 in terms of baking and confectionary.
- World War 1 and World War 2 and food.
- Revolution in food production, service and publishing.
- Education, art and diplomatic dining.
Add in a number of wonderful meals, an award winning keynote speaker in Rachel Laudan and good Irish hospitality, ensuring that the Dublin Gastronomy Symposium 2016 should be a memorable event.
Book online now to avoid disappointment.
Call for Papers
Save the dates 31st May – 1st June 2016 in your diaries for the third biennial Dublin Gastronomy Symposium. The theme for 2016 will be Food and Revolution which can be interpreted in the broadest sense. The study of gastronomy is uniquely multidisciplinary, and indeed transdisciplinary, encompassing the arts, humanities, and both the natural and social sciences. Of course, we will be celebrating the Easter 1916 Revolution here in Dublin but the symposium organisers invite papers about revolutionary events in the food world – including but not limited to the following topics:
- Food and war, trench food, siege food, food as a weapon or war etc.;
- Impact of the French Revolution on restaurants and hospitality;
- American Revolution – Boston Tea Party! (Tea, coffee, chocolate as revolutionary beverages);
- The Industrial Revolution and its effect on food and drink;
- Health Food Revolutions – from Galen to the Paleo diet;
- Influence of Service à la Russe;
- Who were the revolutionary chefs, cooks and food producers of the past and who are the present revolutionaries?
- Revolutionary food writers (Grimod de la Reyniere, Elizabeth David, Theodora Fitzgibbon, Julia Child …) not to mention food in literature, poetry and songs;
- The Green Organic revolution;
- The Micro-Brewery and Artisan Distillery revolution;
- Revolutionary food and beverage pairings;
- Revolution in Culinary Training – from apprenticeship to degrees and beyond;
- The rise in Food Studies programmes – revolutionary topics and methodologies;
- Can revolution unify citizens under a common cuisine – Italy and Garibaldi;
- Revolutionary Food Science and Technology – Molecular Gastronomy to Locavore Nutrition;
- Podcasts, Blogs and Instagram – food and the new media revolution.
The above is only a sample of possible areas for study. Feel free to interpret the theme as liberally as you wish. We look forward to reading many interesting revolutionary papers from you in 2016.
If you are interested in delivering a paper, please send a 250 word proposal to Máirtín Mac Con Iomaire by the 15th January 2016. Completed papers would be expected to be submitted by 1st May 2016. Length of papers should not exceed 5,000 words (excluding references). Author style sheet is available here.
Please forward this notice to any interested parties.
The DGS Organising Committee