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 LAUNCHING

 The 23rd Symposium of Australian Gastronomy

 2020 - A Covidium.

Dear Symposiasts,

Thanks for your patience while we worked out how this will roll, what a time to be alive eh! 


This 23rd Symposium was to be special just for finally going north of Newcastle!  Now, thanks to Covid realities, we take proceedings online for the first time.

Regardless of the format we are confident you will find the presentations as engaging as always. 

The Covidium format we created is more than a repository, but it is not a fully online conference either.  We wanted to honour those who were preparing work and give them the chance to present it for comment and discussion in the same time frame as the planned Symposium - rather than postpone for what may have been a year, or more. 

We invite you to join in and be inspired by your fellow Symposiasts' sharing of their work and passions, and encourage your considered engagement with their presentations. 

We acknowledge the elephant in the online room, that is the the loss of the highly valued conviviality of the Symposium gatherings.  It is in itself a topic so very worthy of the Symposium -  so let's talk about that over scones on Sunday morning.  Pumpkin Scones.  That's one tradition we can honour. Pineapple Jam ?


The detailed program, including abstracts is below. Scroll on down. 

Multi-part Sessions will be published one a day from 9th July 

Some to read, some to view.  


Once you have registered you will receive an email every day starting 9th July with a link to that days' session, and instructions about how to chat, question  and comment on the papers.


Abstracts for all papers are available with this program release - so you can hone in on the ones you are keen on and study at leisure before the official weekend kicks off.  


We kick off official proceedings with Cocktails and Keynotes  from 5.30pm  Friday 17th July. On   Saturday  performance sessions will entertain you at morning tea, lunch and cocktail hour, interspersed by chats with individual presenters in Zoom.    

Zoom in for a keynote and  the traditional Scones and Chat session live on Sunday 19th, from 10.30am.

And, there's more to come!

All you have to do now is register at the ticketing link above.

Self Assess your Ticket Price, that's the world we are in. HINT - if you have joined the mailing list you will have a coupon code to allow  full fee discount if you need it. Proceeds of ticket sales will go toward the upgrading of online platforms for this Covidium, and the future.

cheers!

Your Covidium Crew

Adele, Amy, Amalia, Jocelyn, Roger, Zeta & Therese 


 

 
 
Beach Banquet

Covidium Program

Here is your overview of the SAG23 Covidium Program.  

You can read the details of speakers and abstracts by clicking on the Go To Session buttons. 

Session presentations  will be released on the dates shown  (9th - 16th July).

View & Comment in The COVIDIUM SPACE 

Read up and be ready for Symposium Weekend mode from 5.30pm Friday 17th till

after-the-scones on Sunday 20th.  

You need to be ticketed to receive links to the sessions as they are published. Tickets here. 

Session 1
Food Media

Thursday 9 July 2020

What is the role  of food writing and writing about food in creating taste and reflecting or changing culture?

  • Lauren Samuelsson: "Food, Fantasy and Glamour: The aesthetics of everyday food in the Australian Women’s Weekly, 1930s-1980s"

  • Alison Vincent :  "Food Media and the shaping of taste:authenticity, exoticism , and categories of recommendation"

  • Pau Van Reyk: "Queer Eye for the Moloney Guy"

Session 2
Sense & Sensibilities 

Friday 10 July 2020

How do we make aesthetic judgements about food that disgusts? Can there be pleasure and enjoyment in knowing our food sources intimately ? 

  • Jacqui Newling “Sense and Sensibilities, Pride and Prejudices of a Culinary Persuasion”

  • Jacqulyn Evans “’Aww yuck but thanks’: Embracing the aesthetics of the kombucha symbiotic community of bacteria and yeast (SCOBY)”

  • Jen Richards “The Aesthetics of Insects: Staring down my disgust”

Session 3
Dining Aesthetics

Saturday 11 July 2020

How do we understand the aesthetics of dining ? What is the place of theatre and illusion in the experience of dining? 

  • Leonard Janiszewski and Effy Alexakis  “Café-ware seduction”

  • Neil Gow  “The Rise of Immersive Dining”

Session 4
Food as Commodity

Sunday 12 July 2020

Can the power of aesthetics sell a new food future?

  • Hilary Heslop  “Can the History of Turning Staples into Icons be the Saviour of our Food Future?”

  • Tad Brown  “Planters Peanuts and the Taste for Secrecy”

  • Jocelyn Bosse  “The aesthetics of a name: the emergence of the ‘Kakadu plum'”

Session 5
Challenging Ethics: Paddock to Plate

What are the tensions and ethics of fresh food supply chains? 

  • Leo Pang  “Organic Food, Aesthetics and Distinction: Farmers’ Markets Displays in Shanghai”

  • Diana Noyce  “The Fresh Food Revolution: Challenging the ethics of Paddock to Plate”

Session 6
Communicating Cultures through the Senses

Tuesday 14 July 2020

Can cultural traditions and transformations be read and experienced through food?

  • Tracy  Berno  “’Let’s do Thai’: Exploring Thai culture through multi-sensory food”

  • Melanie Narciso “Eat Softly Now: An anthropological chewing of pampango rice preference transitions”

Session 7
Paradigm Shifts & Sensory Pleasures

Is it time for a paradigm shift to the sensory and aesthetic experiences of food and wine ?

  • Jacqueline Dutton “A Rosé by any other name… The New Aesthetics of Rosé Wines”

  • Catherine Lockely “Neurogastronomy, Nutrition and Nigella: Hedonic narrative as the central pillar of nutrition science and communication” 

Wednesday 15 July 2020

Session 8
Place-Based Aesthetics 

Thursday 16 July 2020

Do food cultures define a place or the other way around? 

  • Alex Tran “ ’As Mom’s Cooking’: The taste of home and the formation of Vietnamese Identity”

  • Amy Colli “Uncovering the challenges of local produce and food tourism experiences in pursuit of developing a culinary destination”

  • Jennifer Alden  "Edible Bendigo- Reclaiming Foodscapes and their roles the Future of Gastronomy"

Session 9 Covid Casualties

Friday 17th July

Covid Casualties: The friends are here, it's the papers that got away. We are sharing the abstracts for your interest, chat and questions welcome. 

  • Helen Benny 

  • Xan Chacko

  • Tania Cammarano and Lilly Cleary

  • Bev Laing 

Welcome 
Keynotes and (BYO) Cocktails

Friday Evening 17 July

WELCOME TO COUNTRY

Roger Haden –  

Aesthetics of a Pandemic  

Amy Colli with Kylie Newberry 

Keynote 

Covidium Crew

Committee Welcome  


Cake 

Amie Sexton and Colette Geier – Video Link

Morning Tea 
Saturday 18 July 2020 


Creativity or Logic? 

Over Lunch
Saturday 18 July 2020

Amy Colli with Yen Trinh & Ben Devlin


Mouth 

Cocktail Time 
Saturday 18 July 2020

Max Dingle – Video Link


The Elephant in the Dining Room

Dinner 
Saturday 18 July 2020

How Do We Gather ?
Gains and Losses  of the Pandemic.

Sunday Morning Keynote

Amy with Duncan Welgemoed

Take your Seats


10.30am Sunday 19 July 2020


ZOOM Jam with Scones & Chat

Sunday 19 July 2020

10 for 10.30am 

SHOW us your Scones; TELL us your Thoughts on the presentations; 
Compete for THE BEST (pumpkin) SCONE recipe Evah.

ALISON-IMGP1072400.jpg
Lauren Samuelsson.jpg
Jacqui Newling 2.jpg

Alison Vincent

Food Media 

“Food media and the shaping of taste: authenticity, exoticism, and categories of recommendation”

Lauren Samuelsson

Food Media

Food, Fantasy and Glamour: The aesthetics of everyday food in the Australian Women’s Weekly, 1930s-1980s

Jacqui Newling

Sense and Sensibilities

Sense and Sensibilities, Pride and Prejudices of a Culinary Persuasian

Jacqulyn_Evans.jpg
Janiszewsk©_Ware_–_Busy_Bee_Café_Gunn
Neil Gow.jpg

Jacqulyn Evans

Sense and Sensibilities

’Aww yuck but thanks’: Embracing the aesthetics of the kombucha symbiotic community of bacteria and yeast (SCOBY)

Leonard Janiszewski and Effy Alexakis

Dining Aesthetics
Café ware seduction

Neil Gow

Dining Aesthetics

The Rise of Immersive Dining

Mr Peanut Death.jpg
evolution-of-the-contour-bottle-2720-200
leo%20pang%20farmers%20market%20photo%20

Tad Brown

Food as Commodity: Packaging Aesthetics

Planters Peanuts and the Taste for Secrecy

Hilary Hislop

Food as Commodity: Packaging Aesthetics

Can the History of Turning Staples into Icons be the Saviour of our Food Future?

Leo Pang

Challenging Ethics: Paddock to Plate

Organic Food, Aesthetics and Distinction: Farmers’ Markets Displays in Shanghai

Diana_Noyce.jpg
thai_dishes.jpg
Dr Jacqueline Dutton.jpg

Diana Noyce

Challenging the ethics of Paddock to Plate

The Fresh Food Revolution: Challenging the ethics of Paddock to Plate

Tracy Berno

Communicating Cultures through the Senses 
’Let’s do Thai’: Exploring Thai culture through multi-sensory food

Jacqueline Dutton

Paradigm Shifts & Sensory Pleasures

A Rosé by any other name… The New Aesthetics of Rosé Wines

Melanie Narcisco.jpeg
lockley_edited.jpg
Nellylecomte.photography.AmyColli.2.jpg

Melanie Narcisco

Communicating Cultures through the Senses

Eat Softly Now: An anthropological chewing of pampango rice preference transitions

Catherine Lockely

Paradigm Shifts & Sensory Pleasures 

Neurogastronomy, Nutrition and Nigella: Hedonic narrative as the central pillar of nutrition science and communication

Amy Colli

Place-Based Aesthetics 

Uncovering the challenges of local produce and food tourism experiences in pursuit of developing a culinary destination

Dr Roger Haden.jpg
amy-brulee.jpg
Paul Van Reyk 2.webp

Roger Haden

Addressing the Theme 

Food Aesthetics:

Here and now…Now and then

Amie Brulee and Colette Geier

Video

Cake

Paul Van Reyk

Food Media

Queer Eye for the Moloney Guy

images-2.jpeg
City-of-Greater-Bendigo-Councillor-Jenni
Alex_Tran.jpg

Jen Richards

Sense & Sensibilities

The aesthetics of insects: Staring down my disgust

Jennifer Alden

Place-Based Aesthetics

Edible Bendigo - Reclaiming Foodscapes and their role in the Future of Gastronomy

Alex Tran

Place-Based Aesthetics

 "As Mom's Cooking":  The taste of home and the formation of Vietnamese Identity" 

 

Friends & Sponsors

SAG 23 greatly appreciates the support and time of many folks in bringing the Covidium to you.

 If you’re interested in becoming an event sponsor, don’t hesitate to getting in touch today!

The Committee

Adele Wessel; Amy Colli; Amalia Berastegui; Jocelyn Bosse; Roger Haden; Zeta Grealy; Therese Piper

The Consultant

Brendan, we can't thank you enough. Champion. So Generous.

Get In Touch  - 

 Sensible Questions & Constructive Feedback Welcome 

 
 

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