Yeah, yeah. The event that will be seen on all the listings pieces is bound to be Clive Page and Mark Miodownik’s lecture on the science of chocolate.
But delve a little deeper into the programme and there are some debates and talks there with an appeal that is much less obvious, and a deal more robust.
Marching On Their Stomachs: A Military History of Food
Does Healthy Eating Cost More?
The Impact Of Diet On The Brain And Mental Health
and what is bound to be a popular seminar:
Whisky Galore! An Historical And Practical Introduction To Scotch Whisky.
Better than all that though, are the credentials of the speakers. More PhDs than a senior common room on test match day, with a solid showing from the medical and psychology departments suggesting that this is set to be an event of genuine scholarship and expertise, rather than the thin gruel served on the likes of Radio Four’s Kitchen Cabinet (‘Why of course you can curry spaghetti bolognaise! Think of it as fusion food. Anything goes, eh?)’
FEED YOUR MIND
KING’S COLLEGE LONDON UNIVERSITY
FESTIVAL OF FOOD AND IDEAS
7-22 MARCH 2013
Food is one of the defining global issues of our time: what are we eating? How does it reach our plates? Is there enough of it? It’s also one of the oldest pleasures we crave. It is not surprising then that food is related in some way to much of the research at King’s College London.
The King’s College London Festival of Food & Ideas is a feast of free public events designed to showcase the latest thinking covering science, arts and the humanities and exploring themes as diverse as the science of chocolate, the taste of whisky, food and war, food addictions, food labelling, the medicinal properties of Chinese cuisine, superfoods, the medieval diet, food security, and much more.
Held at lunchtimes and early evenings, amongst 25 events (held at the Strand campus, the Guy’s Hospital campus and the Institute of Psychiatry), the festival includes:
Debates & discussions: food security, the cost of healthy eating, sustainability of slow food, politics of food labelling, ethics of consumer choice and food addictions
Presentations: the science of chocolate, what your saliva says about you, the cult of celebrity chefs, the medieval diet and more
Speakers are recognised experts and public communicators in their fields. These include Tom Sanders, speaking here on the true cost of healthy eating; Alan Maryon-Davis on the politics of food labelling; and Clive Page and Mark Miodownik exploring the science, history and sensations of a globally prized delicacy… chocolate.
Join us for a series of events designed to stimulate the neurons, tickle the pleasure centres and excite the taste buds.
King’s is involved in an astonishing range of research connected in some way with food, and the festival gives our experts the opportunity to share the fruits of their work with the public in an informative and entertaining way. Chris Coe, Director of Public Engagement, King’s College LondonEvent Website
The aim of art is to represent not the outward appearance of things, but their inward significance. – Aristotle