Culinary History Conference Coming Up

Some terrific folks are getting together for a culinary history conference at the Hagley Museum and Library, University of Delaware. Sponsored by the International Association of Culinary Professionals, the conference is intended to spark a dialogue between keepers of the culinary past and marketers, package designers and others who create current food trends.

IACP Food History Symposium Innovation at the Table

September 28-30, 2007

Hagley Museum and Library – University of Delaware Department of Hotel, Restaurant and Institutional Management, Wilmington, Delaware
The Food History Committee of the International Association of Culinary Professionals is hosting a symposium on September 28-30 on the subject of Innovation at the Table. The symposium will take place at the Hagley Museum and Library (www.Hagley.org) and at the University of Delaware Department of Hotel, Restaurant and Institutional Management (www.hrim.udel.edu/)

Today, when culinary historians are so often called upon to provide information and validation for a return to the foodways of the past, is there a role for us in the ongoing process of creating the culinary future? The symposium is designed to create dialogue and share perspectives between culinary historians and current industry practitioners regarding the timeless challenges of innovating new products, design and packaging, marketing approaches, and service environments.

Leading scholars such as Darra Goldstein, editor of Gastronomica: The Journal of Food and Culture; Roger Horowitz, author of Putting Meat on the American Table: Taste, Technology, Transformation; Bruce Kraig, professor emeritus in History and Humanities at Roosevelt University, and IACP’s 2007 Scholar-In-Residence; and Andrew Smith, editor of the Oxford Companion to American Food and Drink, and chair of the Culinary Trust, will be joined by food scientist Todd Menacker, designer Laurene Boym, and food venture capitalist Adam Borden. A special session on breakthrough service environments will include a presentation about the hotel of the future by Fred DiMicco, chair of University of Delaware’s Department of Hotel, Restaurant and Institutional Management.

The concluding keynote speech will be given by Donald Sloan, head of the Department of Hospitality, Leisure and Tourism Management at Oxford Brookes University. Mr. Sloan is in the process of launching a new international center for food drink and culture in Oxford, England, where both gastronomic history and innovation will be major themes.

Click here for the complete agenda and registration information

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