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Tuesday, May 31st
2:15 AM

A New Land: Aotearoa, "the Land of the Long White Cloud"

Gail Pittaway, Waikato Institute of Technology

2:15 AM - 3:45 PM

Eater/Eaten: What Revolves Around Who?

David Szanto, University of Gastronomic Sciences

2:15 AM - 3:45 PM

War, Revolution, and the Butcher Shop Window in Parisian Visual Culture, 1871-1882

Allison Deutsch, University College London

2:15 AM - 3:45 AM

11:00 AM

From Half Baked to Homogenized: Risorgimento - Unita - Fascismo and the Rise of the Borghese Cookbook

Karima Moyer-Nocchi, University of Siena

11:00 AM - 12:30 PM

From Kongri to Diri ak Djondjon: Slavery, Creolisation and Culinary Genesis in Saint-Domingue and Independent Haiti

Anthony F. Buccini

11:00 AM - 12:30 PM

Note by Note: a New Revolution in Cooking

Roisin Burke, Technological University Dublin
Pauline Danaher, Technological University Dublin

11:00 AM - 12:30 PM

Organically Farmed vs Locally Produced: Revolution and Reality

Clare Gilsenan, Galway Mayo Institute of Technology

11:00 AM - 12:30 PM

Revolutionary Self-Sufficiency: the Diggers' Digging in the English Civil War, 1648-1650

Jane Levi, Kings College London

11:00 AM - 12:30 PM

The Entirely Improbable, Daring, Quiet Food Revolt: Imaginary Feasts at Nazi Concentration Camps as shown in Anne Georget's Documentary Festins Imaginaires

Usula Heinzelmann, Independent Scholar

11:00 AM - 12:30 PM

The Refrigerator Revolution

Peter Hertzmann, Independent Scholar

11:00 AM - 12:30 PM

The Sous Vide Revolution: Coming Full Circle and Beyond

Ulrich Hoeche, Galway Mayo Institute of Technology

11:00 AM - 12:30 PM

2:15 PM

Alternative Food Movements in Modern-Day America

Ariel Knoebel, Boston College

2:15 PM - 3:45 PM

An Indigenous Slow Food Revolution: Agriculture on the West African Savanna

Stephen Wooten, University of Oregon

2:15 PM - 3:45 PM

Brewing Pots of Revolt: Coffeehouses

Nihal Bursa

Dublin Institute of Technology, Cathal Brugha Street, Dublin 2

2:15 PM - 3:00 PM

Chocolate as a Revolutionary Beverage

Jean Moats, Johnson and Wales University
Rebecca Freeman, University of South Carolina - Lancaster

2:15 PM - 3:45 PM

Depiction of Food in Russian Painting of the Post-Revolutionary Era (1917-1920s)

Daria Rutsinskaya, Moscow State University
Irina Rutsinskaya, Moscow State University

2:15 PM - 3:45 PM

La Cucina Futurista: a Call to Culinary Revolution, an Artwork, of the Death Throes of Futurism?

Adrian Bregazzi

2:15 PM - 1:45 PM

The Only Thing Like Coca-Cola is Coca-Cola Itself: Agency of Matter and Food Culture in the City of Recife in the 1940s

Frederico de OliveiraToscano, Universidade de Sao Paulo

2:15 PM - 3:45 PM

4:00 PM

1916: Dublin Youths' Sweet Revolution

Marjorie Deleuze, Trinity College Dublin, Ireland

4:00 PM - 5:30 PM

A Revolution in Taste, or, Is there Haute Cuisine without the Michelin Guide?

Alison Vincent, Central Queensland University

4:00 PM - 5:30 PM

Critical Self-Reflection: a Means to Instigate a Culinary Education Revolution

Adrian Woodhouse, Otago Polytechnic

4:00 PM - 5:31 PM

East Cork’s Quiet Revolution: The Role of Ballymaloe Cookery School in Ireland’s Changing Foodscape

Keelin Tobin, Cork Institute of Technology
Breda Hickey
Margaret Linehan

4:00 PM - 5:30 PM

Is it Possible to Uncover Evidence of a Gender Revolution Within Food Studies and Professional Culinary Literature

Mary Farrell, Dublin Institute of Technology

4:00 PM - 5:30 PM

Language Integration into Gastronomic Education: A Revolutionary Approach?

Angela Feeney, Institute of Technology, Tallaght
Brian Murphy, Technological University Dublin

4:00 PM - 5:30 PM

Quiet Revolutions: Food Security and Power in West Belfast, 1969-1998

Diarmuid Cawley, Technological University Dublin

4:00 PM - 5:30 PM

Revolutionizing Culinary Education: Can Cooking Save Our Food System

Jonathan Deutsch, Drexel University

4:00 PM - 5:30 PM