William Angliss Institute Showcases Gastronomic Research Leadership
William Angliss Institute demonstrated its leadership in both culinary education and gastronomic research by proudly sponsoring the 25th Symposium of Australian Gastronomy in Launceston.
Bringing together over one hundred academics, writers, educators, chefs, food and tourism professionals and other gastronomic enthusiasts from Australia and around the world, the event featured more than forty presentations on the theme of 'ISLAND: Gastronomic Possibilities from the Undercurrent,' exploring the intersection of island food cultures and global challenges.
Dr Kelly Donati, former Senior Lecturer in the Institute's Bachelor of Food Studies and member of the symposium's organising committee, emphasised the importance of this gathering in showcasing Tasmania's best local and artisanal products. "The tour of Launceston's Harvest Market truly embodied the symposium's theme. Experiencing the region's seasonal produce firsthand was a highlight for us," she said.
One of the keynote speakers, a trawlwulwuy woman of tebrakunna country in northeast Tasmania, Professor at the National Centre for Reconciliation, Truth and Justice at Federation University and a scholar in Indigenous marine stewardship Professor Emma Lee, captivated the audience by discussing her work advocating for a First Nations-led abalone industry. She highlighted her collaborations with non-Indigenous chefs in celebrating First Nations food culture and acknowledged the significant role of women in caring for sea country. Her address emphasised the transformative power of food in cultural healing.
The event also welcomed keynote addresses from gastronomic humanitarian and founder of the Pacific Island Food Revolution, Robert Oliver, and nutritionist, entrepreneur, and Chairperson of Regenerative Vanua Votausi Mckenzie-Reur. Their collaborative work focuses on decolonising, regenerating and promoting pride in Vanuatu's indigenous cuisine, and improving the health and wellbeing of the island nation's people and ecosystems.
William Angliss Institute's Food Studies Lecturer, Dr Jessica Loyer presented 'Selling bushfoods and superfoods' and discussed her research on the commercialisation of native Australian foods in the superfoods market.
Elaborating on her findings, she explained, "Superfoods marketing perpetuates narratives of First Nations People and their cultures as primitive, implying that the best way to use these native foods is as a powder added to smoothies or baked goods, without considering the possibilities of historical gastronomic knowledge as well as the evolving practices of Indigenous cooks and chefs.
"Rather than elevating first foods as superfoods, we need narratives that break free of gastronomic colonialism by integrating First Nations ways of knowing nutrition and taste, plus of relating to country and to each other through food production and consumption."
A moment of pride for Dr Donati was seeing Bachelor of Food Studies alumna and co-founder of Just Food Collective Carl Watson present at the Symposium. "Our first cohort of Food Studies students had volunteered at the 2016 Symposium in Melbourne. As an educator, I could not have been prouder to see one of our graduates presenting at the 2024 Symposium, encouraged by current students and graduates.
"Supporting the event since co-hosting it in 2016, and as the Symposium prepares for its next gathering in Melbourne, the Institute remains committed to its role in advancing Australian gastronomy. With Just Food Collective playing a leading role in the next event, it's inspiring to see our graduates stepping up as new leaders in gastronomic justice," concluded Dr Donati.
William Angliss Institute's dedication to research is firmly integrated with its educational programs. Students benefit from exposure to innovative research and can participate in projects that enhance their learning and professional development. The integration of research into the curriculum ensures that graduates are well-prepared to lead and innovate in key aspects of our food system, including sustainability social justice and gastronomy.
Explore your Research & Scholarship opportunities today. Contact researchwai@angliss.edu.au or +613 8595 5334 and explore our courses.
Published 30 August 2024
