| Revision as of 10:54, 30 May 2024 editCookbookcollector (talk | contribs)152 edits →Other unwritten conventions← Previous edit | Revision as of 10:56, 30 May 2024 edit undoCookbookcollector (talk | contribs)152 edits →Other unwritten conventionsNext edit → | ||
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| ===== Jam and Biscuits ===== | ===== Jam and Biscuits ===== | ||
| Lois Butt and Gwenda Robb baked a selection of eight biscuits for the first symposium, including ] and ]. Participants also contributed jars of jam for breakfast. |
Lois Butt and Gwenda Robb baked a selection of eight biscuits for the first symposium, including ] and ]. Participants also contributed jars of jam for breakfast. | ||
| ===== Box dinner ===== | ===== Box dinner ===== | ||
| The Box Dinner was introduced at SAG 5 in 1990. Organisers filled boxes with various foods and, working in small groups, participants cooked a meal and served it to each other, using the contents of the box. |
The Box Dinner was introduced at SAG 5 in 1990. Organisers filled boxes with various foods and, working in small groups, participants cooked a meal and served it to each other, using the contents of the box. | ||
| ===== Brown Bread lunch ===== | ===== Brown Bread lunch ===== | ||
| Line 82: | Line 82: | ||
| “Bread has strong symbolism. Such was the shortage of grain in the early NSW colony that Governor Phillip added a “bring your own bread” request at the bottom of invitations . We ask participants to bring their own brown bread to the first lunch, which will stress simplicity.”<ref>Program, ii, First Symposium of Australian Gastronomy. The Upstart Cuisine. Proceedings. 1984.</ref> | “Bread has strong symbolism. Such was the shortage of grain in the early NSW colony that Governor Phillip added a “bring your own bread” request at the bottom of invitations . We ask participants to bring their own brown bread to the first lunch, which will stress simplicity.”<ref>Program, ii, First Symposium of Australian Gastronomy. The Upstart Cuisine. Proceedings. 1984.</ref> | ||
| At SAG 1, the brown bread was supplemented with fresh churned butter, boiled fresh lobster and mayonnaise. Mature rinded cheddar cheese, Bronhill fresh goat cheese and fresh fruit. The meal was served with Perrier Jouet champagne, Petaluma Rhine Riesling 1983 and |
At SAG 1, the brown bread was supplemented with fresh churned butter, boiled fresh lobster and mayonnaise. Mature rinded cheddar cheese, Bronhill fresh goat cheese and fresh fruit. The meal was served with Perrier Jouet champagne, Petaluma Rhine Riesling 1983 and Hungerford Hill Coonawarra Cabernet Sauvignon 1980. | ||
| While not a regular program feature, homage was paid to this lunch at SAG 15 in 2007. A sandwich of crayfish tail meat and freshly whisked mayonnaise in pocketed sourdough bread, wrapped in a brown paper bag, was served alongside a glass of Mumm Champagne NV Cordon Rouge. Participants |
While not a regular program feature, homage was paid to this lunch at SAG 15 in 2007. A sandwich of crayfish tail meat and freshly whisked mayonnaise in pocketed sourdough bread, wrapped in a brown paper bag, was served alongside a glass of Mumm Champagne NV Cordon Rouge. Participants sat on the decking of the boathouse where the lunch was held, feet dangling over the sparkling water below. | ||
| <gallery> | <gallery> | ||
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Symposium of Australian Gastronomy
The Symposium of Australian Gastronomy (SAG) is the culinary biennale that draws cooks, historians, food writers, academics and the food curious together to present research, share knowledge and discuss topics such as food, gastronomy, cooking, food and culinary history and culture.
Why a symposium and not a conference?
The original intention was to follow in the spirit of the ancient Greeks. A symposium is defined as a drinking party or convivial discussion, especially as held in ancient Greece after a banquet (and notable as the title of a work by Plato).
The first symposium: 1984
The first Symposium of Australian Gastronomy (SAG 1) was held at Carclew, a mansion in North Adelaide, South Australia, on March 12-13, 1984. The symposium was convened by Gay Bilson, Graham Pont and Michael Symons and organised by Barbara Santich.
At the time, Gay Bilson was proprietor of Berowra Waters Inn, a restaurant on the northern perimeter of Sydney; Graham Pont was a senior lecturer at the University of NSW; Michael Symons was proprietor (with Jennifer Hilliard) of the Uraidla Aristologist in the Adelaide Hills and author of the book One Continuous Picnic, a gastronomic history of Australia (Duck Press, 1982); and Barbara Santich was a scholar of French language and cuisine.
Alan Davidson, co-convenor of the Oxford Symposium on Food and Cookery, which commenced in 1983 and which inspired the Australian symposium in part, and Don Dunstan, a campaigner for progressive social policy and an Australian politician who had served as premier of South Australia, were both among the attendees.
Barbara Santich writes: “The event was partly inspired by symposia held in Oxford, but covered the broad field of gastronomy. Rather than concentrating on culinary history.
“We considered that Gay Bilson had summed up the history, the pretentiousness and the promise of the Australian cuisine by the comment that ours was an ‘upstart culinary country’. The lack of food traditions called for a positive and reasoned response, so that the emerging culinary exuberance could be guided by food scholarship and perhaps work wonders.”
Well-known writers, restaurateurs and students of gastronomy attended the first symposium. They included chef and restaurateur Stephanie Alexander, restaurateur Dur-e Najaf Dara, writer Marion Halligan, chef Gabriel Gaté, South Australian caterer Cath Kerry, winemaker Max Lake and cook and restauranteur Maggie Beer.
The goal was to attract “a balance of ‘theoreticians’, ‘practitioners’ and ‘passionate amateurs’" to the two-day program of talks and discussions. The 'theoretical' program was interspersed with meals that included a Brown Bread Lunch, Cuisine du Coeur (a lunch ‘cooked from the heart’ by participants) and a banquet prepared by Australian chefs Phillip Searle and Cheong Liew that has since “become gastronomic legend”.
"The banquet was planned as the spectacular finale to the symposium, an extravaganza that would say something about gastronomy… and respond in an exciting and original way to the tag of ‘upstart’.
The ‘banquet’ would go on to become a defining feature of future symposia.
Organisation
Since 1984, the Symposium of Australian Gastronomy has been held approx. every two years in various towns, cities and states in Australia and in New Zealand.
The decision of who will host the following event is made in the plenary session of each Symposium.
The convenor and organising committee of each symposium undertake the roles as volunteers and they are free to make decisions about location, duration and content. There is no central secretariat.
The convening committee builds on what has gone before and aims to create an event that connects geography, the theme they have chosen for discussion and food.
Convening committees have reported a desire to balance rigorous discourse (upping intellectual standards, extending invitations to specialists and scholars, following a formal conference format, including a keynote address) with the ‘recipe’ of the earlier symposiums, as expressed by Michael Symons, which originated in food-centeredness and a few unwritten and uncodified conventions.
“We can describe the symposiums as being both ‘open’ (self-selecting, participative, experimental, consensual, nurturing) and ‘closed’ (limited in numbers, self-contained, inward-directed, inconspicuously consuming)," he writes in the prologue of SAG 5, held in Adelaide in 1990.
Themes
While the individual papers, panel discussions and performances that have been presented at each SAG speak of their creators' own interests and pursuits there has been a consistent focus – as observed in the convenor's choice of theme and program content – on Australia's culinary and gastronomic experience, including presentations relating to indigenous and multicultural foodways and cultures.
At SAG 1, Helen Peacocke asked the question, 'If we can eat oysters, why not witchetty grubs?
Betty Meehan, whose book on Aboriginal cookery will soon be published. Stephen Harris, spoke about three indigenous Tasmanian plants that had potential for commercial development at sag 5, 1990.
The Banquet
The most anticipated of the unwritten and uncodified SAG conventions is the final banquet; an opportunity for the convening committee to create a meal that encompasses and expresses that symposium's theme in collaboration with the culinary talent and food producers of the area in which the symposium is being held.
Over the years, there have been some remarkable banquets. Highlights include (more details to come):
- Phillip Searle and Chiong Lieu, Beechworth
SAG 7, 1993 – Nature and Culture – presented by Gay Bilson
“Turned out of a tiny tent in the gallery’s courtyard by a team of six cooks and six waiters, each dish was superbly crafted. More interestingly, it was unlike any banquet at the end of a similar event anywhere in the world, not just in its execution, but in its conception.”
- Christine Manfield, Sydney
- Orange cattle truck
Other unwritten conventions
The convenors and organiser of the first symposium set out with the intention of making the event food-led and participants, especially in the early years, cooked and contributed food. Some examples include:
Jam and Biscuits
Lois Butt and Gwenda Robb baked a selection of eight biscuits for the first symposium, including Anzac biscuits and lebkuchen. Participants also contributed jars of jam for breakfast.
Box dinner
The Box Dinner was introduced at SAG 5 in 1990. Organisers filled boxes with various foods and, working in small groups, participants cooked a meal and served it to each other, using the contents of the box.
Brown Bread lunch
Lunch on the first day of the first symposium was listed in the program as a ‘brown bread lunch’.
“Bread has strong symbolism. Such was the shortage of grain in the early NSW colony that Governor Phillip added a “bring your own bread” request at the bottom of invitations . We ask participants to bring their own brown bread to the first lunch, which will stress simplicity.”
At SAG 1, the brown bread was supplemented with fresh churned butter, boiled fresh lobster and mayonnaise. Mature rinded cheddar cheese, Bronhill fresh goat cheese and fresh fruit. The meal was served with Perrier Jouet champagne, Petaluma Rhine Riesling 1983 and Hungerford Hill Coonawarra Cabernet Sauvignon 1980.
While not a regular program feature, homage was paid to this lunch at SAG 15 in 2007. A sandwich of crayfish tail meat and freshly whisked mayonnaise in pocketed sourdough bread, wrapped in a brown paper bag, was served alongside a glass of Mumm Champagne NV Cordon Rouge. Participants sat on the decking of the boathouse where the lunch was held, feet dangling over the sparkling water below.
- Brown Bread Lunch menu, 1984 Brown Bread Lunch menu, 1984
Symposia 1984–2022
| Number | Year | Theme |
|---|---|---|
| 1 | 1984 | The Upstart Cuisine, Adelaide SA |
| 2 | 1985 | Foodism: Philosophy or Fad?, Adelaide SA |
| 3 | 1986 | A Multicultural Society, Melbourne VIC |
| 4 | 1987 | Food in Festivity, Sydney NSW |
| 5 | 1990 | The Pleasures of the Table, Adelaide SA |
| 6 | 1991 | Much Depends on Dinner, Geelong VIC |
| 7 | 1993 | Nature and Culture, Canberra ACT |
| 8 | 1994 | Sustaining Gastronomy, Adelaide SA |
| 9 | 1996 | Food and Power, Sydney NSW |
| 10 | 1998 | Beyond the Tuckerbox: Securing the Future, Grampians VIC |
| 11 | 1999 | The Pursuit of Happiness from Colony to Republic, Hobart TAS |
| 11A | 2001 | In Holiday Mood, Wellington NZ |
| 12 | 2001 | The Edible City: Ideas for Urban Gastronomy, Adelaide SA |
| 13 | 2004 | Food, Fears, Fads and Fantasies, Orange NSW |
| 14 | 2005 | Preservation or Change, Beechworth VIC |
| 15 | 2007 | Beyond the Supermarket: Learning to Overcome Gastronomic Poverty, Dover TAS |
| 16 | 2008 | Hunter ‘Cry the Beloved River’, Hunter Valley NSW |
| 17 | 2009 | Gastronomic Economies, Adelaide SA |
| 18 | 2011 | The Federation of Taste, Canberra ACT |
| 19 | 2013 | The Generous Table, Newcastle NSW |
| 20 | 2014 | Ferment, The Australian & New Zealand Symposia of Gastronomy & Food History, Wellington NZ |
| 21 | 2016 | Utopian Appetites, Melbourne VIC |
| 22 | 2018 | Out of Place, Sydney NSW |
| 23 | 2020 | The Education of the Senses: Aesthetics of Food and Drink, Brisbane QLD |
| 24 | 2022 | Reclaiming Happiness: The Epicurean Garden, Simple Pleasures and a Sustainable Future, Bendigo Vic |
Published proceedings
The proceedings of the Symposium of Australian Gastronomy is a faithful record of each event. The collection provides valuable insight into Australia’s food history and contributes to the discussion and study of gastronomy.
Proceedings published in book form (1984 to 2006) can be found in various libraries.
The 2007 Symposium was produced on a CD, copies of which are held at National Library and University of Adelaide.
Since 2006, proceedings have been produced in digital form. These can be found on the Symposium of Australian Gastronomy website.
Location of SAG proceedings by library
AUSTRALIAN CAPITAL TERRITORY
- National Library Australia holds copies of proceedings from SAG numbers: 1, 2, 3, 4, 5, 6, 7, 9, 10, 11A, 12, 14, 15
NEW SOUTH WALES
- Australian Institute of Aboriginal & Torres Strait Islander Studies: 7
- Charles Sturt University: 13
- Museums of History NSW, Caroline Simpson Collection: 4
- State Library New South Wales: 1, 2, 3, 4, 5, 6, 7, 8, 10, 13
- The University of Sydney: 9
- University New South Wales: 1, 2, 9,
- Western Sydney University: 9
QUEENSLAND
- University Queensland: 1, 5
SOUTH AUSTRALIA
- Flinders University: 1, 4, 5, 10
- State Library South Australia: 1, 2, 3, 4, 5, 6, 7, 8, 10, 12
- University Adelaide: 1, 2, 3, 4, 5, 6, 7, 8, 10, 11, 12, 13, 15
VICTORIA
- Deakin University: 6, 10
- La Trobe University: 1, 2, 3, 6, 10
- Monash University: 5, 6, 7
- State Library Victoria: 1, 2, 3, 4, 5, 6, 10, 14
WESTERN AUSTRALIA
- Murdoch University: 1, 2, 3, 5, 6, 7, 10
External Links
- Symposium Australian Gastronomy offical website
- Bilson, Gay, A Surreal Repast or a Triumph of Culture, Issue 8, 1993, pp. 68-71.
- Bilson, Gay, The Big Cheese, The Monthly, July 2007.
Further Reading
Alexander, Stephanie (2016) A cook’s life, Penguin, pp. 107–112.
Bilson, Gay (2004) Plenty. Digressions on food, Melbourne: Penguin, pp. 57–8 (dinner for symposium 1993), 215–218 (10th symposium 1997)
Halligan, Marion (1994) Too solid flesh , Island (Sandy Bay), 58, Autumn, pp. 3–6.
Santich, Barbara (1996) Remembrances of Symposia Past, Proceedings of the Ninth Symposium of Australian Gastronomy, Food and Power, St. John’s College, University of Sydney, 10–14 April 1996, pp. 5–8.
Symons, Michael (1998) The pudding that took a thousand cooks, Melbourne: Viking, pp. 352–355. (Phillip Searle dinner at Carclew, 1984)
Symons, Michael (2011) Confessions of a passionate diner, The Aristologist, 4, pp. 9–21
Symons, Michael (2013) 18th Symposium of Australian Gastronomy, Canberra, Australia, The Australian Journal of Popular Culture, 2 (1), pp. 131-133.
Vincent, Alison (2015) Thirty years of the Australian Symposium of Gastronomy, The Aristologist, 6, pp. 9–18.
References
- Oxford Languages https://www.google.com/search?q=meaning+of+symposia&oq=meaning+of+symposia&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIJCAEQABhDGIoFMgkIAhAAGEMYigUyCQgDEAAYQxiKBTIJCAQQABhDGIoFMgkIBRAAGEMYigUyCQgGEAAYQxiKBTINCAcQABiDARixAxiABDIKCAgQABixAxiABDINCAkQABiDARixAxiKBdIBCDI3NjBqMWo3qAIAsAIA&sourceid=chrome&ie=UTF-8
- Prologue, page iii, First Symposium of Australian Gastronomy. The Upstart Cuisine. Proceedings. 1984.
- Participants, p135, First Symposium of Australian Gastronomy. The Upstart Cuisine. Proceedings. 1984.
- Barbara Santich, Page 5, Proceedings, Ninth Symposium of Australian Gastronomy, 1996.
- Barbara Santich, Page 5, Proceedings, Ninth Symposium of Australian Gastronomy, 1996.
- Barbara Santich, P128, Proceedings SAG 1
- A Personal Prologue, Fifth Symposium of Australian Gastronomy, The Pleasures of the Table, Proceedings, Adelaide, March 10-13, 1990.
- Cherry Ripe, Food and Art (Corporeal Versus Surreal), pages 103-104, Nature and Culture, Proceedings of the Seventh Symposium of Australian Gastronomy, Canberra ACT. Eds Mary Brander, Betty Meehan and Elizabeth Minchin.
- Program, ii, First Symposium of Australian Gastronomy. The Upstart Cuisine. Proceedings. 1984.
- Program, ii, First Symposium of Australian Gastronomy. The Upstart Cuisine. Proceedings. 1984.
- https://www.gastromomers.net/