Culinary Culture, Heritage, and Resilience: Food Studies in Québec

Posted on Wednesday, October 17, 2012

On October 19, Culinary Culture, Heritage and Resilience: Food Studies in Quebec, a roundtable discussion, will explore the unique culinary culture of Québec and delve into questions of identity politics, heritage preservation and the impact of global influences on local realities. The discussion will be held from 4:30 p.m. – 6 p.m. Participants will also discuss questions of social justice, food access and nutrition that are unique to Quebec. The moderator of the event is Rachel Black who is an Assistant Professor in the Gastronomy Program at Boston University. Speakers include Nathalie Cooke, David Szanto, Alain Girard, Kateri Décary and Bobby Grégoire.

To register and learn more about this free event, go here.

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