Dublin Gastronomy Symposium

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Dublin Gastronomy Symposium 2020

26-27th May 2020

Theme: Food and Disruption: What shall we eat tomorrow?

The DGS Committee are delighted to announce 'Food and Disruption: What shall we eat tomorrow?' as the theme for 2020. The concept of disruption has been central to the story of food from the dawn of time. Individual disruptors (Apicius, Columbus, La Varenne, Escoffier, Parker, Adrià), agricultural disruptors (Cato, Varro, Jethro Tull, Monsanto, GMOs), and technological disruptors (fire, flint, freezing, refrigeration, railways, electricity, internet, iPhones) have shaped how we live our lives today.

From the birth of organised farming, the introduction of New World foods, the rise of the sugar industry, the Industrial Revolution, the refrigerated railway car, to the proliferation of fast food, we have always had cause to pose the question: What shall we eat tomorrow? At times, this question related to choice and connoisseurship; in other cases, it revolved around necessity and hunger. We are witnessing a dramatic rise in global population and an ever-increasing consumption-driven middle class, while also experiencing a dramatic fall in global biodiversity. The question of how we can achieve sustainable agriculture challenges current politicians and future disruptors alike. What shall we all eat tomorrow? Will it be ordered by app, cooked by robots, delivered in driverless automobiles and eaten alone, or will we go back to growing and cooking our own food and commensality?

The study of gastronomy is multidisciplinary, and indeed transdisciplinary, encompassing the arts, humanities, and both the natural and social sciences. DGS understands food as incorporating beverages and welcomes research on all aspect of food and beverage within the theme of ‘Food and Disruption.’ The symposium organisers invite papers about ‘Food and Disruption: What shall we eat tomorrow?’ – including but not limited to the following topics:

  • Food and the Environment (Water, climate change, vertical farms etc.)
  • Food and Education (From pre-school to post-doctoral)
  • Technology and its impact on food (from discovery of fire to cultured meat and beyond)
  • Fast Food / Slow Food / Forms of Dining
  • Disruptors in Food History (People, movements, disasters etc.)
  • Contemporary Disruption in Food Culture (Soylent, Uber eats, Veganism etc.)
  • Food, Image and Identity
  • Food and Gender
  • Food and Culture / Art / Media (literature, poetry, journalism, social media, film, Netflix etc.)
  • Food and Travel / Food Tourism
  • Food and Migration / Displacement
  • Food and Status
  • The Future of Food

Interested parties should send a 250-word abstract to dgs.submissions@gmail.com by 14th September 2019, and if accepted, the submission date for completed papers will be 1st February 2020. Author style sheet is available here.

Please forward this notice to any interested parties.

The DGS Organising Committee

Browse the contents of Dublin Gastronomy Symposium:

2018 Food and Power
2016 Food and Revolution
2014 Food and Cravings/Desires
2012 Gastronomy: Past, Present and Future