A Taste of the Mediterranean
Posted 12 June 2005 - 03:22 PM
The purpose of the conference is to explore the history, sociology, psychology and other various influences of Mediterranean Cuisine. Among those presenting papers will be Claudia Roden (the world's leading writer about Mediterranean cuisine and as I once introduced her, "a figure of mythical proportions"); Moshe Basson (Culinary Archaeologist, Chefs for Peace); Fatema Hall (Chef and Food Writer, Mansouria Restaurant, Paris); Chaim Gan (of The Grape-Man); Carlo Petrini (President and Founder of the Slow Food Movement); Dr. Ilana Shapira (Naturopath and Author); Erez Komorovsky (of Lechem Erez); Flavia Lwow (Associate Curator of the Israeli Museum); Prof. Elliot Berry (Director of the School of Public Health at Hadassah); Prof. Mohammed Shaheen (Al Quids University); Anne Kleinberg (Author and Culinary Journalist); Tal Glick (Geographic Photographer); Sandro Dernini (Forum of Mediterranean Food Cultures); Vedat Basaran (Chef-Owner, Feriye Lokantasi Restaurant, Turkey)and Phyllis Glazer (Culinary Writer and Consultant). I shall also be presenting a paper the hypothesis of which relates to how foods and culinary contributions cross borders far more easily than do people in this region.
There will also be a session of cooking demonstrations by chefs Joseph Asfour (Darna, Ramallah); Tamasr Blay (Formerly of Arcadia); Victor Gluger (Chloelys; Shalom Kadosh (Sheraton Plaza); Ezra Kedem (Arcadia); Yaron Kestenbaum (Food Art); Mika Sharon (Mika); Chaim Tibi and (Muscat)
My own reaction (and the reason I agreed to participate) is that many of the people and many of the talks scheduled will be at a high level and thus of great interest. In other words – attending the conference receives my highest recommendation.
It is my understanding that participation in the entire conference will cost NIS 400 (NIS 350 for students and senior citizens). Some of the talks will be given in English, others in Hebrew and possibly Arabic and French. Simultaneous translation to English will be available.
To receive the entire program, for registration and other information best contact is Beverley Hemo who can be reached at 02 6292212 or by email to firstname.lastname@example.org
(Other than that I am presenting a paper, I have no direct connection with the conference)
Posted 14 June 2005 - 10:35 AM
I am looking forward to your thoughts on event afterwards. I think Michelle is planning on going as well.
Dean of Culinary Arts
Ecole de Cuisine: Culinary School Los Angeles
Posted 14 June 2005 - 11:06 AM
Daniel, please send us a full report. I am sorry that I will miss your discusssion.
Posted 14 June 2005 - 07:54 PM
It is now 05:55 in the morning. In a few moments I'm off to take the train from Tel Aviv to Jerusalem (alas, would you believe there were once trains from here to Damascus, Beirut and even Baghdad?). Will report back on the conference on return on Friday.
Posted 05 July 2005 - 05:26 AM
Perhaps best to let all draw their own conclusions. My own overall reaction was that it was good to meet and chat with many of our colleagues as well as with members of the surprisingly well-informed audience.