Dublin Gastronomy Symposium


Dear Friends,

Fáilte Uí Cheallaigh chuig an cúigiú cruinniú do Shiompóisiam Ghastranamaíocht Bhaile Átha Cliaith.

Welcome to the fifth Biennial Dublin Gastronomy Symposium. This year’s theme is Food and Disruption: What shall we eat tomorrow? and we certainly could not have picked a more apt topic. We are pleased to be going ahead virtually, with a full programme of fifty papers from presenters from seventeen countries over five days from 25th to 29th May 2020.

View Welcoming address by DGS Chair here

For this year’s keynote address, Tim Lang, Professor of Food Policy at City, University of London, shares with us his thoughts about resilience and security in the food system: 'When Food Disruption Becomes Real: Thoughts on Covid 19 and Food Systems' (click on title to view).

We are continuing with our tradition of awarding DGS Fellowships this year and we are happy to announce that the recipients of this year’s award are Patricia Lysaght, Emerita Professor of European Ethnology in University College Dublin and Martin Caraher, Emeritus Professor of Food and Health Policy, City University London Full profiles of the 2020 DGS Fellows are available here. We are delighted that Professor Caraher was able to record a video address in which he reflects on his work: ‘The Journey – Departures, Meetings and Arrivals – Reflections of 40 years working with Food Policy and Education’.

Australia has had more than its share of disruption this year -in this video message, Professor Donna Lee Brien, of Queensland University tells us more of about how life and work down under has been impacted by the successive catastrophes of fire and pandemic.

Presentations of the 2020 DGS will be held over five days with three live thematic sessions per day. Please find the DGS programme and papers here and to attend the live sessions please register here. Registration is free, however you need to be registered before 10 am Dublin time on the day of the event to receive the link to that day’s live sessions. You will only need to register once for the whole event. Live links to the daily sessions will be sent to all registered parties by email every morning.

In addition, in a live panel session on Thursday 28 May at 12.00h, Catherine Cleary (The Irish Times) speaks with Mary Farrell, executive chef of Morton’s Ranelagh, Olivia Duff from the Headford Arms Hotel in Kells, and Jess Murphy, chef / proprietor, Kai Restaurant, Galway about the disruption that the Covid 19 pandemic has brought to the Irish hospitality industry.

On Friday 29 May at 13.30h, Fabio Parasecoli, Professor at NYU Steinhart, and Director of the PhD Programme in Food Studies joins us for a live talk about ways to reimagine our disruptive food system through systemic thinking: 'Where has all the flour gone? Thinking systemically about food and disruption'.

Links to the live talks will be sent out on the morning of the respective sessions to registered delegates.

Please see the schedule here. All indicated times are Dublin time.

Please join us and your fellow symposiasts on social media! The DGS Facebook page is here. The Twitter feed is @dgs_tudublin - #dgs2020.

We look forward to welcoming you virtually and sharing our Irish culture and hospitality vicariously!

Here you can find a visual taste of the 2016 Dublin Gastronomy Symposium

Tá súil again go mbainfidh sibh sult as an comhthionóil agus go ndéanfadh sibh cáírde nua agus go dtiocfaidh sibh ar ais arís.

We hope you enjoy the Symposium, make new friendships and that you will return to Ireland soon!

Dr. Máirtín Mac Con Iomaire On behalf of the DGS Organising Committee

Browse the contents of Dublin Gastronomy Symposium:

2020: Food and Disruption: What shall we eat tomorrow?
2018 Food and Power
2016 Food and Revolution
2014 Food and Cravings/Desires
2012 Gastronomy: Past, Present and Future