Symposium of Australian Gastronomy - the art and science of food and drink the art and science of food and drink
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Paul van Reyk

Symposium 22, Symposium ArchiveOctober 26, 2019

Barbecue: An American Tradition out of a Global Cuisine

By Paul van Reyk

By Jennifer Bailey M.L.A. Candidate in Gastronomy Boston University Paper presented to SAG 22 November 2018 Barbecue is seen by many Americans as an…

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Symposium 22, Symposium ArchiveOctober 26, 2019

Curry in Australian History: In or Out of Place?

By Paul van Reyk

Freida Moran Paper presented to SAG 22 November 2018 ‘Eating habits’, it has been observed, ‘symbolize and mark the boundaries of cultures’; but it…

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Sydney Markets: their critical role in transition to ‘place’,  the first 100 years
Symposium 22, Symposium ArchiveOctober 26, 2019

Sydney Markets: their critical role in transition to ‘place’, the first 100 years

By Paul van Reyk

Heather Hunwick Paper presented to SAG 22 November 2018 In a letter to his brother on June 4th 1788, the surgeon George Worgan used…

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The food of fantasy: Greek cafés and milk bars
Symposium 22, Symposium ArchiveOctober 25, 2019

The food of fantasy: Greek cafés and milk bars

By Paul van Reyk

Leonard Janiszewski & Effy Alexakis Macquarie University Paper presented at SAG 22 November 2018 The café was not only a place where everyone gathered……

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Papers, Symposium 23, Symposium ArchiveOctober 25, 2019

The Author, The bookseller and The Court Case: Maria Rundell V John Murray

By Paul van Reyk

Sarah Benjamin Paper presented to SAG 22 November 2018 This is the story of English cookery book author Maria Rundell and her complicated relationship…

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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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