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Belmont University | Belief in Something Greater

2015

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14th ANNUAL SYMPOSIUM

SEPTEMBER 28 - OCTOBER 5, 2015


FEATURED PRESENTATIONS 


The End of Dieting: Healthy, Sustainable Living On A Budget
Elizabeth Moore and Rachael Moore, co-founders of Moorenutritious
Sept. 29 | 6 p.m. | Wedgewood Conference Center, WAC 4094
Paleo vs. gluten-free? Vegan or plant-based? Low-fat or low-carb? In a day and age when sorting through fad diets and contradictory nutrition information is as difficult as paying off your Whole Foods credit card, it’s hard to know what to believe. Elizabeth Moore and Rachael Moore, holistic health coaches, will talk food, diet and how to eat sustainedly and cost effectively on any budget.

ABOUT: Elizabeth Moore and Rachael Moore are sisters and natives of Nashville, where they work as holistic health coaches. In 2014, they were certified by The Institute for Integrative Nutrition, and they now co-own and run MooreNutritious, a business that helps clients make, among other things, smarter food choices that positively affect physical and mental well being. The sisters regard food knowledge as a basic right and advocate for local practices that enable healthier lifestyles.


Chefs Can Save the World
Jeremy Barlow, chef at Sloco
Sept. 30 | 10 a.m. | Wedgewood Conference Center, WAC 4094
A discussion of the issues in our food system leads to the awareness that food is the center of the web of society. Through "fixing" the food system, we can tackle many other problems we currently face in our country. We can show how our choices have a much greater effect than just the receipt at the counter or the impact on our waistline. 

ABOUT: Jeremy Barlow graduated from the Culinary Institute of America with honors, receiving the Francis L. Roth award of excellence for academic and extracurricular performance. In Nashville, Jeremy has served as owner and operator of Tayst Restaurant and Wine Bar and Sloco. Both ventures represent Jeremy’s dedication to sustainability—an emphasis on local food served in a restaurant operating with environmentally responsible practices. In 2012, Jeremy released his first book, Chefs Can Save the World, a call to action for everyone who dines, and those who cook for them, to use their collective power to change the food system and ultimately solve the most pressing crises of our time. Jeremy has won numerous awards connected to his environmentally friendly food practices, and he won an episode of The Food Network’s Chopped. He regularly speaks about the topic of food system restoration.

  
Sugar and Show: Conspicuous Consumption in the Age of Medici
Michael Krondl, artist and author

Oct. 1 | 11 a.m. | Wedgewood Conference Center, WAC 4094 
Fancy foods have long been used to demonstrate wealth, privilege, and power, nowhere more so than in the Renaissance courts of Italy and France. Sugar was the luxury ingredient par excellence, not merely due to its expense but also because of its sculptural properties. The ruling classes commissioned renowned artists and architects to create sugar sculpture and created whole place settings of sugar paste. Fashionable recipes both sweet and savory contained large doses of sugar. Some meals were made entirely of sweets. In the seventeenth century, as sugar lost its exclusivity, Europe’s powerful found new ways to show off their social status.

ABOUT: Michael Krondl is a New York-based writer, food historian and artist. He is the author of Sweet Invention: A History of Dessert, The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice, The Donut: History, Recipes and Lore from Boston to Berlin and other selections. He is associate editor on the recently released Oxford Companion to Sugar and Sweets. His photo-based art installations have been exhibited internationally, and his public art work may be seen in New York City, Vancouver and Vail, CO. Krondl teaches at the New York City College of Technology (CUNY) and The New School.


The Moral Entrepreneurship of Cooks
Dr. Alice Julier, Chatham University
Oct. 1 | 7 p.m. | Wedgewood Conference Center, WAC 4094 
In contemporary contestations in the field of food, chefs (professionalized cooks with public personas) have asserted a different and larger role in the field of cultural production. One critical factor is the relationship between their public moral stances and scientific and systematically acquired knowledge. Such knowledge includes agricultural facts, systematic observation and comparison, chemical and material experimentation, and repeated study and testing. For veracity and cultural power, each of these examples relies upon what Jacques Ellul called “technique,” practices related to a systematic and efficient subordination of the natural world. Dr. Julier will examine how such a concept operates in the modern world of chefs as a means of asserting power. 

ABOUT: Alice Julier is Associate Professor and Director of the Graduate Program in Food Studies at Chatham University. She writes about material life, social movements, domestic life, labor, consumption, and inequality in food systems, including: “Mapping Men onto the Menu” in Food and Foodways; “Family and Domesticity” in A Cultural History of Food: The Modern Age; “The Political Economy of Obesity: The Fat Pay All” in Food and Culture: A Reader; and “Hiding Race and Class in the Discourse of Commercial Food” in From Betty Crocker to Feminist Food Studies. Her book is entitled Eating Together: Food, Friendship, and Inequality.


The Edible South: The Power of Food and the Making of an American Region
Dr. Marcie Cohen Ferris, University of North Carolina at Chapel Hill

Oct. 2 | 10 a.m. | Wedgewood Conference Center, WAC 4094 
Ferris tells a richly illustrated story of southern food and the struggles of its people to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes, and iconic restaurants. Dr. Ferris reveals how food—as cuisine and as commodity—has expressed and shaped Southern identity to the present day.

ABOUT: Marcie Cohen Ferris is a professor in the Department of American Studies at the University of North Carolina at Chapel Hill, where she serves as an editor for Southern Cultures. From 2006–2008, Ferris served as president of the board of directors of the Southern Foodways Alliance. Ferris is author of The Edible South: The Power of Food and the Making of an American Region (UNC Press, 2014), Matzoh Ball Gumbo: Culinary Tales of the Jewish South (UNC Press, 2005), and co-author of Jewish Roots in Southern Soil: A New History (Brandeis, 2006). Her current work "Carolina Cooks, Carolina Eats: A North Carolina Atlas of Food & Culture" is a multi-tiered project of teaching, research, publication, and service at UNC-CH that explores the history, culture, and contemporary politics of food in North Carolina through an in-depth study of regional food 'voices.' Ferris is co-chair of UNC-CH's academic theme, FOOD FOR ALL: LOCAL AND GLOBAL PERSPECTIVES, 2015-2017.