[csaa-forum] CALL FOR PAPERS: Symposium of Australian Gastronomy - 2-6 December 2016, Melbourne Australia

[TANIA LEWIS]

APOLOGIES FOR CROSS-POSTINGS

Dear fellow gastronomes, food scholars and utopians,

The 21st Symposium of Australian Gastronomy will be celebrated in
Melbourne, Australia, from Friday 2 to Tuesday 6 December 2016. With our
guiding theme of ‘Utopian Appetites’, we are looking with hope towards
bright food futures.

The year 2016 marks five centuries since the publication of Thomas More’s
Utopia (1516). With its founding principles of desire, order, justice and
hope, utopia represents a framework to think about gastronomy as both an
imaginary ideal and a realisable goal for the future. The utopian theme
encourages us to envisage the gastronomic project of eating well, bridging
disciplinary boundaries, encompassing different spaces, practices, cultures
and times.

We invite proposals from academics and independent scholars, artists and
activists, cooks and chefs, journalists and writers, food producers and
artisans in the form of panel discussions, presentations, literary
reflections, manifestos, performances and interactive experiments relating
to utopia and gastronomy. Please send enquiries and proposals 350 words or
less along with a 100-word biography of the presenter/s before 15 May 2016
to the symposium committee.

For additional information, go to:
http://www.gastronomers.net/the-21st-symposium-of-australian-gastronomy/the-21st-symposium-of-australian-gastronomy-call-for-papers-2/

Registration is not yet open, but please register your interest or make
inquiries at: kellyd at angliss.edu.au<mailto:kellyd at angliss.edu.au>. You are
welcome to post ideas for panels and topic streams on our Facebook page:
https://www.facebook.com/groups/1653092668277952/?fref=ts

This symposium is a collaboration between William Angliss Institute, the
University of Melbourne, Sustain: the Australian Food Network and the
Eco-Gastronomy Project at the University of Gastronomic Sciences.

Please feel free to circulate widely.

Kind regards,
Kelly Donati
Bachelor of Food Studies
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