This site uses a number of third party cookies. By continuing to use this site you consent to the use of cookies in accordance with our Cookie Policy


Dublin Gastronomy Symposium 2016

Posted: 21 April, 2016

The third biennial Dublin Gastronomy Symposium (DGS) will take place in DIT Cathal Brugha Street on the 31st May and 1st June 2016 around the theme of ?Revolution?.

Over sixty speakers from sixteen different countries will discuss revolutionary aspects of food and gastronomy. Topics covered include  Advertising, Africa, Agriculture, Art, Beverages, Cuisine, Diplomatic Dining, Education, the French Revolution, History, Politics, Publishing, the Russian Revolution, Science, Tourism, World War, and, of course, the 1916 Commemoration. The Symposium welcomes anyone who is interested in food and would equally love to hear from chefs, restaurateurs, bloggers, food historians, scientists, culinary students, and enthusiastic amateur cooks or gastronomes.

 The keynote address will be given by Dr Rachel Laudan, award-winning author of Cuisine and Empire. Some other noteworthy speakers include Lucy Long on Culinary Tourism; Peter Hertzmann on the Refrigerator Revolution; Aylin Öney Tan on food logistics in Gallipoli and Ursula Heinzelmann on Imaginary Feasts in Nazi Concentration Camps.

As is customary with the DGS, high quality food and wine, along with traditional Irish hospitality, are central to the event, with lunches in DIT Cathal Brugha Street, Chapter One Restaurant and The Hot Stove. The Symposium Dinner will be held in the King’s Inns in partnership with the French Embassy and Fáilte Ireland.

Registration at €200 (including all meals) is now open on Early booking is advisable!