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Abstract

In early 2019 the Dublin Gastronomy Symposium Organising Committee settled on the theme of ‘Food and Disruption’ for its fifth biennial conference in May 2020. Little did the committee suspect how prescient this title would be as the descriptor of what was to happen during the Covid-19 pandemic that descended upon the global community right in the run-up to the conference. The lockdown instigated across many countries in March 2020 led to an early decision to take the Dublin Gastronomy Symposium 2020 online. This decision required considerable courage as similar events were being postponed in the hope that the crisis would be more fleeting than it eventually turned out to be. And yet the conference did proceed, virtually, and proved to be one of the most successful to date, with over 750 registered participants across the globe and a similarly burgeoning mailing list anticipating interest in future meetings. With this event, the Dublin Gastronomy Symposium consolidated its position in the international food conference universe as an exciting, multidisciplinary gathering of academics, practitioners from food production and tourism, researchers, scientists, writers, hospitality professionals, and journalists – in fact, anyone with an interest and enthusiasm for gastronomy, including both food and beverages

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License

DOI

https://doi.org/10.21427/1b0s-7m71

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