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Paul van Reyk

Symposium 22, Symposium ArchiveOctober 26, 2019

A LITTLE FOOD, A LITTLE CHAT

By Paul van Reyk

Gay Bilson Talk at the SAG 22 Dinner The first thing I thought of when confronting your theme, was something that must seem utterly…

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Symposium 22, Symposium ArchiveOctober 26, 2019

Amie Brûlée

By Paul van Reyk

A performance of original songs and beat poetry/spoken word exploring wine’s rightful (and wrongful place) in Australia and the world. Entertaining, thought provoking, beautiful…

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Art – Fetish, Fantasy, Food. Stories
Symposium 22, Symposium ArchiveOctober 26, 2019

Art – Fetish, Fantasy, Food. Stories

By Paul van Reyk

Max Dingle https://www.maxdingleart.com Paper presented to SAG 22 November 2018 Stories and Sculpture Three years ago I started a series of art works celebrating…

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Symposium 22, Symposium ArchiveOctober 26, 2019

Symposium Dinner

By Paul van Reyk

By John Newton In her talk at the 22nd Symposium in 2018, Gay Bilson wrote of the 2002 Symposium, after describing some of the…

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Symposium 22, Symposium ArchiveOctober 26, 2019

Friday Feast

By Paul van Reyk

By Jacqui Newling The 22nd Symposium of Australian Gastronomy (SAG22) kicked off with a twilight reception on Friday November 16 at the historic Elizabeth…

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The Nature of Folk Knowledge about the Diversity of Bananas in Central Uganda
Symposium 22, Symposium ArchiveOctober 26, 2019

The Nature of Folk Knowledge about the Diversity of Bananas in Central Uganda

By Paul van Reyk

Yasuaki Sato Paper presented to SAG 22 November 2018 INTRODUCTION In central region of Uganda, East Africa, the livelihood has a unique agricultural pattern;…

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Meat, Maté and the Rise of the Gaucho.
Symposium 22, Symposium ArchiveOctober 26, 2019

Meat, Maté and the Rise of the Gaucho.

By Paul van Reyk

By Diana Noyce Paper presented to SAG 22 November 2018 Beef and its production have played a major role in the culture of the…

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The sandwich as offering; or, how to localise out-of-place ingredients and people
Symposium 22, Symposium ArchiveOctober 26, 2019

The sandwich as offering; or, how to localise out-of-place ingredients and people

By Paul van Reyk

Jennifer CB Smith            University of Southern Queensland Paper presented to SAG 22 November 2018 I have been working for the last two years with…

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Symposium 22, Symposium ArchiveOctober 26, 2019

“Then, and only then, could we move on to something sweet.” Finding your place, knowing your place and keeping your place in familial and social realms, through food.

By Paul van Reyk

Jacqui Newling, Sydney Living Museums Paper presented to SAG 22 November 2018 This paper was prepared on Gadigal and Wangal lands. The places in…

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Symposium 22, Symposium ArchiveOctober 26, 2019

Conservation Out of Place

By Paul van Reyk

Virginia D Nazarea Paper presented to SAG 22 November 2018 In a fairly recent development, 1,500 native potatoes from the Potato Park in Cusco,…

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The 23rd Symposium of Australian Gastronomy
The 23rd Symposium of Australian Gastronomy, 17-20 July 2020 South Bank, Brisbane, Queensland.
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