Timetable Dublin Gastronomy Symposium 2022
DAY 1 - TUESDAY 31 MAY 2022
08:45-09:15 Registration
09:15-10:30 OPENING SESSION
Welcome - Máirtín Mac Con Iomaire
Official Opening and Presentation of TU Dublin Graduate of the Year Award - Orla McDonagh, Dean Arts and Humanities, TU Dublin
Living the Symposium Ethos - Máirtín Mac Con Iomaire
Keynote Address - Carolyn Steel
"Food and Movement in the Modern City"
Gallagher's Boxty House Gastronomy Student Awards - Anke Klitzing and Pádraic Óg Gallagher
Awarded to Shirley Mpiwa and Mallika Bhandary
DGS Fellowship Awards - Elaine Mahon
Presented to Liz Erraught and Stephen Mennell
10:30-11:00 Tea/Coffee Break
11:00-12:30 PARALLEL SESSIONS
Parallel Session 1
Movements in Culinary Writings - Chair: Marzena Keating
Publishing and the Circulation of Culinary Literature in Australia 1860–1940 - Alison Vincent
Recipes in Paulista cuisine, Brazil (19th and 20th centuries) - Eliane Morelli Abrahão
Are Exotic Food-Experiences a Form of Eating on the Move at Home? Evidence from Two Culinary Magazines in the Long Eighties - Francesco D'Ausilio
Mobile Grounds: From Ambulant Café to Take Away Coffee - Nihal Bursa
Parallel Session 2
Activist and Resistance Movements/Migration and Diaspora - Chairs: Amy Bentley/ Priya Mani
'Thinking Outside the Box': Extending Our Analysis of Surplus Food Movement - Michelle Share, Caitríona Delaney and Perry Share
Food and the Civil Rights Movement - Urszula Niewiadomska-Flis
Uyghur Cuisine and Identity: An Historical Overview of a Discreet Diaspora - Randall McNamara
The Irreplaceable Frying Pan and the Green-Eyed Tiger: Emotional Transnationalism and the Moving Foodways of Migrants in Montreal - Amanda Whittaker
Parallel Session 3
Artisans, Farmers and Chefs: Modern Irish Food Movement - Chair: John Mulcahy
Preserving Irish Smoked Salmon: Food Producers, Cultural Heritage, and Environmental Conservation - Malia Guyer-Stevens
Irish Farmhouse Cheese: A New Food Tradition Born of Many Movements - Molly Garvey
Reverse Transhumance: From the Boyne to the Burren, the story of Winterage in Ireland’s Burren - Olivia Duff
Back to the Future: The Artisan Food Producer in Ireland’s Food Tourism Proposition - Rebecca O'Flynn
12:30-14:15 Lunch in the TU Dublin restaurants showcasing the best of local Irish producers
14:15-15:45 PARALLEL SESSIONS
Parallel Session 4
Irish Food History - Chair: Flicka Small
‘Cé a bhog mo cháis?’ The Celtic Origins of Early Irish Cheesemaking - Anthony Buccini
Relish, Condiment, “Kitchen”: Bastions of Irish Food Practice for Fourteen Hundred Years - John Mulcahy
The Travels of Soda Bread: From Everyday Staple to Heritage Food - Lucy Long
Parallel Session 5
A New Look at Beverages - Chair: Brian Murphy
On Food and Movement: Exploring Origin and Locale as Part of Food and Wine Education for Hospitality - Patricia Rogers, Trevis Gleason, Morgan VanderKamer, Anke Carmen Hartmann
Is the Language of Wine Broken? - Richie Brady
The Impacts of the UK Wine Industry on People, Place and Climate - Claire Lyons
The Movement of Women, Beer and Feast Foods in Establishing the Inka Empire - Marie Hopwood
Parallel Session 6
When Foods Migrate - Chair: Elaine Mahon
Landing Bananas: Food and Mobility in U.S. Depictions of Fruit - Shana Klein
Mangoes on the Move: The Mango as a Diplomatic Gift - Paul Brummell
Sweet Tales of Sweet Potatoes in Edo Japan - Miguel Ángel Pelayo Prieto
Olive Oil and Movement, Moving Olive Oil - Anne Meneley
15:45-16:00 Tea/Coffee Break
16:00-17:30 PARALLEL SESSIONS
Parallel Session 7
Moving Towards New Identities - Chair: Diarmuid Cawley
Endless Saga of Food Movement from Rural Anatolia to Istanbul - Banu Özden
What Am I - Chopped Suey?: Belonging and the Ambivalent Taste of American Exceptionalism - Jonathan Brumberg-Kraus and Zoya Brumberg
Transculturation – Shang Palace, Chinese Haute Cuisine in Paris - Lung Lung Hu
From Bean to Bombay Mix - Priya Mani
Parallel Session 8
Colonialism and Decolonisation - Chair: Igor Cusack
The Movement of Salt-fish in West Indian Postcolonial Spaces - Shrinagar Francis
In Search of the Lost Taste: The Story of 'La Cuisine Pied Noir' - Rainer Wieshammer
A Transnational History of Trappist Cheese - Lili Zách
19:00 Symposium Gala Dinner in the King’s Inns
DAY 2 - WEDNESDAY 01 JUNE 2022
09:30-11:00 PARALLEL SESSIONS
Parallel Session 9
Food and Food Education As Public Values - Chair: Orla McConnell
Making a Chef’s Heart Sing! The Role of Positive Health and Well-being - Moving Towards a Positive Health Framework for Culinary Arts Education - Annette Sweeney
Cooking in the Library - Rebecca Freeman
Food History as an Ingredient in Teaching Early Modern Migration - Mairi Cowan and Whitney Hahn
Team Dinners: Considering Trends, Traditions, & Impacts beyond Sport - Alana Seaman and Michael Seaman
Parallel Session 10
Moving the Imagination - Chair: Anke Klitzing
Food and Modernity in Post-Vatican II Catholicism: Herman Zaccarelli and The Food Research Center for Catholic Institutions (FRCCI) - Amy Bentley
Food on the Move: An Exploration of Peristalsis in James Joyce’s Ulysses - Flicka Small
Food and Movement in Modernist Art - Tricia Cusack
Taking a Culinary Journey through the Pages of Cookbooks Published during the People’s Republic of Poland - Marzena Keating
11:00-11:30 Tea/Coffee Break
11:30-13:00 PARALLEL SESSIONS
Parallel Session 11
Outdoors - Chair: Tricia Cusack
As soon as the buck is killed, the liver should be taken out and cut into thin slices: On Safari in Africa 1860-1960 - Igor Cusack
“Tea and Hot Water Provided”: Conviviality, Commensality, and Hospitality in the Rambling Notes of W.E. Hopkin 1930-1940 - David Bell and Theresa Moran
‘Piquant Collations’ and ‘Agreeable Confusion’: The Food and Drink of the Long Nineteenth-Century Picnic - Graham Harding
Of Pails and Buckets, Boxes and Bags - Peter Hertzmann
Parallel Session 12
Moving In and Out of French Cuisine - Chair: Eamon Maher
Shaping the 'Small Things of Common Experience': Migration and Adaptation in Ashkenazi food practices from Alsace to America - Angela Hanratty
Bouillabaisse: A Traditional Dish in Motion in Order to Survive - Mathieu Belledent
An Immigrant Cook in Paris - Siobhán Gough
Sensorial Marketing and the Ecuadorian Cuisine - Viviana Carolina Paredes and Klaes Eringa
13:00-14:30 Lunch in the TU Dublin restaurants showcasing the best of local Irish producers
14:30-16:00 PLENARY SESSION
Irish Butter Makers pre-1900: 'Carrying the Can' & 'Joining in Butter' - Claudia Kinmonth
Valuing Authenticity and Place in Food Ventures - Finbarr Bradley
Following Food Flows: Food Sharing Webs and Sustainability in the City - Anna Davies
Thailand / Ireland - Where is Home? The Experiences of a Second-Generation Migrant Chef - Nanphun Srakhunthod
16:00-16:30 OFFICIAL CLOSING
Closing Remarks and Topic for 2024 - Máirtín Mac Con Iomaire
***The timetable was updated on 19 May 2022***