AnthroDish1 Okt 2019

52: Terroir - Building Community through Food and Place with Arlene Stein

There are certain people in this world that I could just listen to forever, they're an absolute wealth of knowledge and experiences and my first guest of season 4, Arlene Stein, is one of those people.

Arlene is the founder and executive director of the Terroir Symposium, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and Canadian industry leaders annually at a two-day symposium in Toronto – and since 2014 at off-shoot events across Europe and North America, for education, networking, and inspiration. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations.

Arlene has that magical ability to build community and knowledge around food and root it to place, to land, to context in a way that is truly inspiring. But what makes her even more incredible is the ease that she brought to this conversation. At the core of what Arlene does is foster a sense of community for local and international networks that relate around food: she breaks down the silos for restauranteurs, chefs, artisans, producers, academics, and so many more through Terroir events and workshops to foster conversations and collaborations.

In today's episode we explore what exactly the word terroir means and how the role that gastrodiplomacy can play into food systems and futures. I've included the links to Terroir's main website and for the Toronto symposium below, along with social media pages if you'd like to learn more about Terroir!

Learn More

Terroir Symposium (May 4th 2020 in Toronto!)
Terroir Hospitality
Instagram: @terroirtalk (for global events) and @terroirsymposium (for the Canadian symposium)
Twitter: @terroirtalk
YouTube: Terroir Hospitality

Det här avsnittet är hämtat från ett öppet RSS-flöde och publiceras inte av Podme. Det kan innehålla reklam.

Avsnitt(186)

179: Looking at How We Eat to Understand Power & Social Movements with Amber Husain

When it comes to talking about food, we often to choose to look at what people are eating rather than how. And it's this distinction that today's guest, Amber Husain, explores more fully in her new bo...

28 Apr 31min

178: What Makes for "Good Food" for Immigrant Women in British Columbia? with Isabela Bonnevera

Sustainability is a word you hear a lot, but it tends to go uncritically examined in application. So what can it encompass when it comes to food experiences, particularly for immigrants and newcomers ...

21 Apr 38min

177: How Can Appetites Be Shaped for the Future? with Alicia Kennedy

When it comes to thinking about the future of food, is it possible to re-imagine our individual and collective appetites around what we want it to be? Taste is subjective, sure, but it's also deeply e...

14 Apr 35min

176: The Forgotten History of Wheat in North Texas with Rebecca Sharpless

When thinking about the food and agricultural landscape of Texas, the mind immediately goes to cattle, corn, and cotton—certainly not wheat. But as my guest this week, Dr. Rebecca Sharpless, shares, t...

7 Apr 35min

175: Food, Value, and Heritage in Singapore's Hawker Centres with TW Lim

My guest today, TW Lim, is here to explore how nation food constructions have played out in Singapore through the hawker centres the country is known for. TW writes on the relationships between politi...

31 Mars 33min

174: The History and Symbolism of Canada's Maple Syrup Production with Peter Kuitenbrouwer

My guest this week, Peter Kuitenbrouwer, is here to share some of the ways that our relationship with maple syrup is linked to culture, religion, and land in Canada. Peter is the author of the recent ...

24 Mars 39min

173: Bringing Caribbean Flavours to European Fine-Dining Menus with Chef India Doris

When heard about the work that chef India Doris is doing with her new restaurant, Markette, in bringing Caribbean heritage and flavours to European-style fine dining, I was delighted to have the chanc...

17 Mars 29min

172: Learning to Cook in Front of the Entire Internet with Jamie Tracey

For anyone that grew up without a strong sense of connection to cooking or eating cultural foods, it can be daunting to get into the kitchen and make your own relationship with food. But for today's g...

10 Mars 29min