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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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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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Symposium of Australian Gastronomy.

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