23rd October: Special Event on Belgian Culinary History – places limited

When

Tuesday, 23rd October 2018, 19h00

Where

1000 Brussels. Members’ abode. Exact address given on sign-up.

Price

€ 64.50 pp for members
€ 74.50 pp for non-members

Entrées and three-course meal with matching drinks included

Additional Information

Kenneth Lasoen
vp@camsoc.be

Details

When it comes to good food and drink, Belgium is the place to be. Whether it is part of the Burgundian heritage of the region, or the general joie de vivre of its people, Belgium is renowned globally for its cuisine, so naturally the Cambridge Society of Belgium wants to get to the bottom of the culinary traditions that have shaped the country’s rich cuisine while working our way to the bottom of the plates the same culinary delicacies will be served on.

If you want to know why the Belgians have such good food, CamSoc has posed the question for you to the authority on the subject, VUB professor Peter Scholliers. Prof. Scholliers works at the VUB History Department where he researches social inequality, food history, and material culture in the modern era. He teaches about these subjects at the VUB and the Università di Scienze Gastronomiche in Italy. He is co-editor of the journal Food & History as well as Appetite, and on the editorial board of Food and Foodways, and Food, Culture & Society. He is also one of the founders and former director of FOST - Social & Cultural Food Studies, Europe’s leading food history group.

The event will feature the food the professor is talking about to be tasted while the talk is ongoing, and after the talk a three course meal will follow of further typically Belgian dishes, accompanied by special matching Belgian beers.

Guy and Katharina Knapton-Vierlich have kindly offered to welcome us at their table for this dinner talk. For reasons of space therefore, the number of participants is limited to fifteen. Registration will be on a first come first served basis, so sign up quickly and don’t miss out on this intellectual and culinary delight.

To sign up, please send an email as quickly as you can to secretary@camsoc.be, and please indicate if you are a vegetarian. Payments are non-refundable after 16^th October.

Bank Transfer:
IBAN: BE26 0689 0251 7329, BIC: GKCCBEBB,
in the name of: “Cambridge Society of Belgium”,
memo: “<lastname> <firstname>, Belgian Culinary History