This past week of class was exhausting. Two long days; one in the classroom with a lot of interesting, and frankly, depressing information thrown at us, and the other enjoying a taste of fine dining as well as a peek into what goes on behind the scenes and the communication involved, all seen through a critical gastronomic lens. Continue reading
QMU
Getting Cozy with Commensality
Monday and Tuesday (Jan 23 & 24)
During this Monday class session, Geoff Tansey of the Food Systems Academy spent the day with us. He explained the vast inequalities found in the current global food system and potential solutions to this issue should the world decide to spread the economic and comestible wealth. Continue reading
Back to the Gastro Grind
With a new year, comes new modules. After a restful (and lazy) few weeks stateside, I’m back in Scotland ready for a second serving of gastronomic learning. Continue reading
Scotch, Snail Sorbet, and Soylent
What a hectic past few weeks it has been. From Whisky to vegan ‘cheese’ tastings, to a discussion on when food starts and stops being ‘food’, oh, and two 4,000 word papers; suffice it to say, my brain is a bit mushy. Continue reading
