The Symposium Fridge

44 topics in this forum

1. About Symposium

   By robert brown, January 3, 2003
   • 0 replies
   • 7.7k views
   • 
   • robert brown
   • January 3, 2003

2. Guidelines for Posting in Symposium

   By robert brown, January 3, 2003
   • 0 replies
   • 16.3k views
   • 
   • robert brown
   • January 3, 2003

3. "What Exactly is it That I'm Eating?"

   By robert brown, January 8, 2003
   • 12 replies
   • 4.3k views
   • 
   • macrosan
   • January 10, 2003

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

   By robert brown, January 3, 2003
   • 90 replies
   • 18.7k views
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   • hollywood
   • January 21, 2003

5. Achieving Balance in a Menu 1 2

   By robert brown, February 10, 2003
   • 36 replies
   • 42k views
   • 
   • John Whiting
   • February 15, 2003

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

   By Jonathan Day, February 2, 2003
   • 28 replies
   • 17.8k views
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   • vmilor
   • February 19, 2003

7. Avant garde cooking and El Bulli 1 2 3

   By Jonathan Day, April 21, 2003
   • 67 replies
   • 49.8k views
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   • Bicycle Lee
   • September 6, 2003

8. Becoming "well dined"

   By Jonathan Day, January 16, 2003
   • 17 replies
   • 6k views
   • 
   • Gavin Jones
   • February 1, 2003

9. Being True to One's Profession

   By robert brown, January 24, 2003
   • 11 replies
   • 4.2k views
   • 
   • Jonathan Day
   • January 28, 2003

10. Benchmarking the Food We Love

    By robert brown, June 16, 2003
    • 12 replies
    • 12.4k views
    • 
    • robert brown
    • June 17, 2003

11. Chefs 'going commercial' 1 2

    By Jonathan Day, March 4, 2003
    • 40 replies
    • 29.2k views
    • 
    • TrishCT
    • April 14, 2003

12. Comparing food, music and other arts

    By Jonathan Day, February 20, 2003
    • 7 replies
    • 19.9k views
    • 
    • Jonathan Day
    • February 21, 2003

13. Complexity or clutter in tasting menus

    By Jonathan Day, January 10, 2003
    • 17 replies
    • 7.7k views
    • 
    • Wilfrid
    • January 16, 2003

14. Cooking vs eating

    By Jonathan Day, January 19, 2003
    • 9 replies
    • 5.6k views
    • 
    • robert brown
    • January 23, 2003

15. Death of a great chef

    By Jonathan Day, February 25, 2003
    • 22 replies
    • 15.3k views
    • 
    • Jonathan Day
    • March 3, 2003

16. Delightful, Delicious, Disgusting 1 2

    By Jonathan Day, January 31, 2003
    • 30 replies
    • 24.3k views
    • 
    • Adam Balic
    • February 6, 2003

17. Dining "in extremis".

    By robert brown, April 15, 2003
    • 24 replies
    • 18.9k views
    • 
    • John Whiting
    • April 26, 2003

18. Dishes in Repertoire

    By robert brown, March 5, 2003
    • 4 replies
    • 9.7k views
    • 
    • Tonyfinch
    • March 5, 2003

19. Educated and Uneducated Chefs

    By robert brown, January 3, 2003
    • 17 replies
    • 8.7k views
    • 
    • Tim D
    • January 11, 2003

20. Europe's regional cuisines in world capitals.

    By robert brown, February 25, 2003
    • 2 replies
    • 8.8k views
    • 
    • Jonathan Day
    • February 26, 2003

21. Feet to the Fire

    By robert brown, February 20, 2003
    • 15 replies
    • 12.8k views
    • 
    • JAZ
    • February 26, 2003

22. For Better or For Worse?

    By robert brown, January 3, 2003
    • 5 replies
    • 3.8k views
    • 
    • =Mark
    • January 3, 2003

23. For love or for money?

    By Jonathan Day, June 10, 2003
    • 13 replies
    • 12.1k views
    • 
    • Jonathan Day
    • June 20, 2003

24. French consumption of luxury foods

    By Jonathan Day, February 12, 2003
    • 3 replies
    • 9k views
    • 
    • Nick
    • February 16, 2003

25. Gastrotourism, travelling to eat 1 2

    By Jonathan Day, March 23, 2003
    • 32 replies
    • 25.9k views
    • 
    • Pinga
    • June 24, 2003