The Covidium Happens Here

Do food cultures define a place or the other way around? “As mom’s cooking”: the taste of home and the formation of Vietnamese identity ​ In recent years, “as mom’s cooking” has become a popular term used widely in Vietnamese communities in Vietnam and elsewhere when talking about home-cooked food

Your Zoom Links All in One Place  Please don't share these links publicly, but do feel free to share directly with lost Symposiasts. No promises about replying to contemporaneous zoom link issues, sorry. Help each other. This information will also be in Friday's daily email ( &Sat & Sun). Check

Do food cultures define a place or the other way around? Uncovering the Challenges of Local Produce & Food Tourism Experiences in Pursuit of Developing a Culinary Destination Uncovering the challenges of local produce & food tourism experiences How do consumer expectations determine what is pl

A Rosé by any other name... The New Aesthetics of Rosé Wines Over the past 20 years, rosé wine has risen exponentially in popularity and production. According to Nielsen statistics, US rosé sales are rising 40% year on year, with global wine market share of rosé now at 10%. Considered in the past

Can the History of Turning Staples into Icons be the Saviour of our Food Future? Hilary will be available for a ZOOM Q&A on Saturday 17th July at 2.30pm. We'll be posting a schedule of all the Symposium Saturday Zoom Times separately. This video includes a minute of mindfulness as an exercise to

Who else is 'at' but 'not at' the Oxford Symposium ? @Ian Hemphill is one dual-Symposiast ... here is our chat and the details of his presentations (& time zone friendly too) "Yes, amazing that they are at the same time. And normally I would have flown to London on Monday. My Oxford paper is be

The Rise of Immersive Dining Symposiasts: How do we understand the aesthetics of dining? What’s the place of theatre and illusion in the experience of dining? Join the conversation about this aspect of our theme and Neils presentation using the comments fields below. Neil will be available for

Kylie Newberry, Our Food System: Brisbane Food Equity Advocate chat with Amy Colli for SAG 2020

Food, Fantasy and Glamour: the aesthetics of everyday food in the Australian Women’s Weekly, 1930s-1980s Chat & Discussion happens in the comments below. (Edit: This presentation has been edited for length and is not 29mins, but 15-ish, apologies and thanks to those who noted it was a bit confusi

Neurogastronomy, Nutrition and Nigella: Hedonic narrative as the central pillar of nutrition science and communication”  Despite advances in Nutrition science research and the publication of evidence-based Government Dietary Guidelines, our population is getting steadily fatter and sicker. Our obs

The aesthetics of insects: Staring down my disgust  Enjoy Jens Presentation Staring down my disgust: The aesthetics of eating insects As a writer and researcher who focuses on food and sustainability, I appreciate the benefits of accepting insects as a standard part of the western diet. In one

Thanks Amalia, keynote, cocktails, welcomes & hellos. Now. The. Music. Amalias food tunes https://open.spotify.com/playlist/6lWCA1YMr1CMzUUKnmU19a?si=hCA12_NyR3Olah57F7UZ3Q High Rotation - Brisbane’s Music from Museum of Brisbane https://open.spotify.com/user/xbakjoineezn6iuj5sl4inmv7?si=2k7G

“Lets do Thai”: Exploring Thai culture through multi-sensory food experiences t Thai cuisine is one of the most recognised cuisines in the world. Through successive campaigns, the Thai government has been highly successful in positioning its national cuisine internationally to create a strong cul

SAG23 Committee Member @Jocelyn Bosse .. no words, 💪🏻🤜🏻😇🙃

Hi folks just bombing this stream to let you know the schedule of Zoom links fro Friday-Sunday is available in the "NOT THE SESSIONS" stream . They'll be in our regular email too. Carry on.

It seems fitting to enjoy pumpkin scones at our traditional symposium morning tea on Sunday, but for many of us Flo Bjelke Peterson casts a long dark shadow over the classic Queensland fare. In an attempt to disentangle the pumpkin scone she made famous from the matriarch of conservative politics

Yes, it is time to start tapping your co symposiasts on the shoulder, whisper sweet nothings and suggest that THEY would be just the person to lead the next Symposium. Share your thoughts, we throw these in to kick off with: • Our webmaster muses about an Alice Springs Symposium. • Bendig

Do food cultures define a place or the other way around? Edible Bendigo - Reclaiming Foodscapes and their role in the Future of Gastronomy ​ The challenges of environmental and climate breakdown have broader impacts on our food system and health. An opportunity exists to identify ways to better al

Here 'Tis Let them eat cake! Increasing creativity, communication and collaboration through cake. Colette Geier & Amie Sexton or copy the you tube link: https://youtu.be/H3aHqIIMAic How can sensory pleasure lead to better ideas? Does titillating the senses help us to communicate and collaborate

Here is Duncan's interview: https://youtu.be/VcmkISXgswk

Queer Eye for the Moloney Guy When I first read Oh, for a French Wife! my gaydar twitched. When I read the Sydney Morning Herald obituary notice of his death, it went into overdrive: no mention of a wife or children, the kind of obituary of that time, April, 1982, whose coding could be read by other

I thought it would be useful to look at the summaries prepared by Barbara Santich on the early symposia. Like Barbara, these summaries are measured, succinct and self contained. https://www.classic.com.au/wizard/SAG2.htm (1985) https://www.classic.com.au/wizard/SAG3.htm (1987) https://www.classic.

https://trove.nla.gov.au/search/category/books?keyword=symposium%20of%20australian%20gastronomy It is interesting to see the names of the people who have been involved with the symposia over time and the people who have been involved with editing the conference proceedings. Would a thought be tha

Organic Food, Aesthetics and Distinction: Farmers' Markets Displays in Shanghai In this paper I shed light on the tensions between small, uncertified organic farmers in Shanghai and their collaborators who help them market produce. In the face of increasing food safety concerns in China, many peo

Zoom in 5pm https://uqz.zoom.us/j/93615569162 "MOUTH" will be available here after the zoom session concludes.

In case you couldn't join us live in Zoom at 5.30pm Friday Night ....you can watch it here. SAG Welcome 2020

Ticketed Symposiasts first need to sign up as members in order to access the sessions as they are released and to initiate and join in our conversations via the Covidium Space and the Members Areas. If you are here, reading this, you are signed in! Your Covidium comes with a Member Area, whe

Planters Peanuts and the Taste for Secrecy Don't forget to go nuts in the comments section or shall we go there and call it, just for today, the peanut gallery . Sorry. It's late. Society for Australian Gastronomy Presentation 2020 ​Abstract Food companies appeal to class distinctions to mar

Amy Colli in Conversation with Yen Trinh and Ben Devlin Ben & Yen run PIPIT restaurant in Pottsville NSW, they have a Brisbane history. Yen is a graphic designer and worked on the logo and related design for the Symposium. Their restaurant celebrated it's first birthday in May, reinventing them