Scotland’s FoodScape

Scotland’s FoodScape

Queen Margaret University
Tue 26 Apr 2016   -  Wed 27 Apr 2016
26th 09:00 - 22:00, 27th 09:00 - 19:00

Press & reviews
_ Price: £150 / £80 / Earlybird £110 / £60
_ Age Group: 18+
_ Venue: The Dissection Room

Join us for a two day symposium exploring the meaning, potential, and importance of food in Scotland today. Each day includes thinking-and-doing presentations and workshops, interactive food activities, and numerous opportunities to taste the Scottish foodscape. Panellists include Sheila Dillon (BBC Radio 4 Food Programme), Shirley Spear (3 Chimneys), & Geoff Tansey (Food Ethics Council). Event includes 2 cocktail hours & a delicious dinner.

This is a collaboration between the Queen Margaret University MSc Gastronomy programme and the University of Gastronomic Sciences, Italy.

“Food connects us all. It is both ordinary and extraordinary, nourishing mind and body, shaping economies and social justice. It connects us to particular places and helps us express our culture and history. This symposium will allow us to celebrate Scottish food, assess the food and drink landscape in Scotland and look at different ways to influence positive change in our societies – both at home and internationally.”
– Donald Reid, food and drink editor for the List magazine

“In Scotland, food has been a cause for both celebration and concern – an economic success story and symbol of our environment. It can also be the source of cultural stereotypes and worries about our public health. This event allows us to explore our thriving food culture and our relationship with food. By talking, thinking, making and eating, we’ll consider the actual and potential significance of food in Scotland. Health, taste, heritage and creativity will play a role, as will Scotland’s place within the network of global food systems.”
– Charlotte Maberly, Programme Leader on the MSc Gastronomy at Queen Margaret University