Raw meat and vegetables for the hāngi


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

The Organising Committee for the 23rd Symposium of Australian Gastronomy
invites proposals
for probing and thought-provoking presentations with the theme:

The Education of the Senses:
Aesthetics of Food and Drink

Proposals are sought from writers, educators, artists, food producers, providores, farmers, chefs, industry specialists, enthusiasts, students, independent scholars and academics spanning all disciplines across the sciences, arts and humanities.

The Theme

‘Pleasure that knows, knowledge that enjoys’ – Giorgio Agamben

Sensory taste can be considered as a type of knowledge. Historical, socio-cultural and aesthetic conditions determine and influence the development of taste… at different times and in different places.

How ‘sense’ is produced in different contexts thus provides a lens through which human aesthetic experience (from aesthesis, the ancient Greek word for ‘sensory sensitivity’ ) can be (re)conceived, theorised, reimagined or reconfigured.

With the purpose of creating an opportunity to ‘make sense’ of how we have come this far and where education might lead us in the future, a gastronomic education of the senses implies tackling multiple layers of psychosocial influence, different forms of media, as well as the phenomenological, multisensory, and of course gastronomic aspects of aesthetic experience. The theme therefore addresses:

  • Aesthetics of food in art, literature, film and video (from naturalistic to pornographic)
  • The ‘aestheticization of everyday life’ (the appeal made to each and all the senses via marketing, packaging, ‘experiences,’ narratives, discourse, images, words)
  • The aesthetic implications of the creative turn (‘creative industries’) in culinary arts: multisensory dining, gastrophysics and techno-emotive cuisine
  • Environmental aesthetics: e.g., Slow Food approaches, community well-being, education, the ethical connection of paddock to plate to palate
  • Culture-critical approaches to aesthetic experience as it pertains to food, wine and other drinks
  • Pleasure and its Discontents: moral/ethical histories of food (and drink) aesthetics
  • Relating Art and Science: from neuroscience to the arts
  • Judging wine: personal preferences vs objective qualities
  • Aesthetics as a tool: the power of aesthetics to influence perception and change
  • The ‘aesthetics of deliciousness’ (citing Daniel Harris [2001] Cute, Quaint, Hungry and Romantic: The Aesthetics of Consumerism)


Presentations may take a number of forms, including but not limited to:

  • original papers / presentation of research
  • panel or group presentations
  • posters
  • PechaKucha presentations
  • performance pieces: dance, music, poetry, drama or ‘culinary’ 
  • prose works and creative writing pieces
  • photo essays

To provide as much variety as possible, papers will be limited to 15 minutes (with 5 minutes allowed for questions) and panels and group presentations to a maximum of one hour.The Symposium is a ticketed event and all presenters must register to attend.Details will be available on the website, and to keep up to date with the evolving program and other important information you can also subscribe to the mailing list.

Proposals should be limited to 250 words 

Early submissions are encouraged

Submission deadline: 20th January 2020 

Email as Word .doc attachment to Adele Wessell:

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