The Symposium Fridge

44 topics in this forum

1. About Symposium

   By robert brown, January 3, 2003
   • 0 replies
   • 8.1k views
   • 
   • robert brown
   • January 3, 2003

2. Guidelines for Posting in Symposium

   By robert brown, January 3, 2003
   • 0 replies
   • 16.6k views
   • 
   • robert brown
   • January 3, 2003

3. A Hierarchy of the Senses or of the Arts? 1 2 3 4

   By robert brown, January 3, 2003
   • 90 replies
   • 20.4k views
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   • hollywood
   • January 21, 2003

4. The American Way of Eating 1 2 3

   By robert brown, May 14, 2003
   • 69 replies
   • 48.9k views
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   • fresh_a
   • September 17, 2003

5. Avant garde cooking and El Bulli 1 2 3

   By Jonathan Day, April 21, 2003
   • 67 replies
   • 52.2k views
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   • Bicycle Lee
   • September 6, 2003

6. The choices of a food writer 1 2 3

   By Jonathan Day, February 6, 2003
   • 58 replies
   • 35k views
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   • mags
   • February 20, 2003

7. Restaurants: a bad business? 1 2

   By Jonathan Day, March 22, 2003
   • 44 replies
   • 31.6k views
   • 
   • FoodZealot
   • July 29, 2003

8. Chefs 'going commercial' 1 2

   By Jonathan Day, March 4, 2003
   • 40 replies
   • 30.5k views
   • 
   • TrishCT
   • April 14, 2003

9. Achieving Balance in a Menu 1 2

   By robert brown, February 10, 2003
   • 36 replies
   • 43k views
   • 
   • John Whiting
   • February 15, 2003

10. Gastrotourism, travelling to eat 1 2

    By Jonathan Day, March 23, 2003
    • 32 replies
    • 27k views
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    • Pinga
    • June 24, 2003

11. Delightful, Delicious, Disgusting 1 2

    By Jonathan Day, January 31, 2003
    • 30 replies
    • 25.3k views
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    • Adam Balic
    • February 6, 2003

12. Are we likely to go the post-modernist way... 1 2

    By Jonathan Day, February 2, 2003
    • 28 replies
    • 18.4k views
    • 
    • vmilor
    • February 19, 2003

13. Here's $1000 from Aunt Tilly. 1 2

    By robert brown, June 9, 2003
    • 26 replies
    • 23.3k views
    • 
    • JulieB
    • September 29, 2003

14. Dining "in extremis".

    By robert brown, April 15, 2003
    • 24 replies
    • 19.8k views
    • 
    • John Whiting
    • April 26, 2003

15. Is Escoffier Relevant Today?

    By robert brown, January 9, 2003
    • 23 replies
    • 12k views
    • 
    • Jonathan Day
    • January 16, 2003

16. Point/counterpoint

    By Jonathan Day, February 16, 2003
    • 23 replies
    • 17.6k views
    • 
    • Fat Guy
    • February 20, 2003

17. Death of a great chef

    By Jonathan Day, February 25, 2003
    • 22 replies
    • 16.3k views
    • 
    • Jonathan Day
    • March 3, 2003

18. Who invented French cuisine?

    By Jonathan Day, January 21, 2003
    • 22 replies
    • 11k views
    • 
    • John Whiting
    • February 4, 2003

19. Complexity or clutter in tasting menus

    By Jonathan Day, January 10, 2003
    • 17 replies
    • 8.2k views
    • 
    • Wilfrid
    • January 16, 2003

20. Becoming "well dined"

    By Jonathan Day, January 16, 2003
    • 17 replies
    • 6.7k views
    • 
    • Gavin Jones
    • February 1, 2003

21. Restaurants almost always get worse

    By Jonathan Day, March 27, 2003
    • 17 replies
    • 14.5k views
    • 
    • John Whiting
    • May 17, 2003

22. Educated and Uneducated Chefs

    By robert brown, January 3, 2003
    • 17 replies
    • 9.3k views
    • 
    • Tim D
    • January 11, 2003

23. Feet to the Fire

    By robert brown, February 20, 2003
    • 15 replies
    • 13.4k views
    • 
    • JAZ
    • February 26, 2003

24. The British Way of Eating

    By Jonathan Day, May 25, 2003
    • 14 replies
    • 17.6k views
    • 
    • britcook
    • June 3, 2003

25. Traditional American Cuisine

    By robert brown, January 30, 2003
    • 13 replies
    • 17.4k views
    • 
    • Wilfrid
    • February 11, 2003