Food and the City Symposium
Sun 21 October , 12:30–4.:0pm
TSB Space, Tūranga, 60 Cathedral Square
Admission is Free
Food tells a story. Join Freerange Press, contributors to their book Kai and Culture, and invited guests for a symposium where they explore some of the issues involved in the growing, making and eating of our food, and its potential for positive impact in our cities. Hosted by Simon Wilson, with Rod Oram, Rebekah Graham and presentations by our own Professor Simon Kingham and Dr Julia Rucklidge at the Freerange symposium, Food and the City.
We have several UC staff also contributing during the festival weekend.
Missed our Edible Campus walking tour? Here’s the link to our Edible Campus Map, so you can take yourself foraging on campus whenever you like!
The fruit, nuts and berries you see on campus are all free for you to forage as you wish. However, we ask you do some research if you’re unsure – some edibles may look ready before they are actually ripe for picking!
You can always be in touch with the Sustainability Office if you have any questions about foraging on campus.
The Sustainability Office has a long-term plan to see more food grown on campus, complementing the plantings and ecological restoration work we have been supporting. As issues of food accessibility and affordability become better understood, we are committed to proving an edible landscape for our UC community. The idea of an edible campus and a food forest is embedded in UC’s landscape master plan.
We already have two community gardens on campus – those on the tour visited Okeover Community Garden with us, and we also have an allotment style community garden based at Dovedale.
Interested in volunteering in our community garden? All volunteers are welcome to take home fresh produce in return for their time. See more about volunteering with us here.
Found an edible on campus that isn’t on this map? Please let us know! We’re in the process of updating and refreshing our Edible Campus maps and guides.
Happy foraging UC!
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Come along to Business and Law next week to hear a doctoral seminar from Saman Hassibi.
The topic is ‘Representation of Cuisine and Food Culture in New Zealand Print Media 1950-2015: A Systematic Content Analysis’.
Time: 11:00 – 12:30pm
Date: 24 February
Where: Business and Law Room 409
Here’s a bit about what Saman will discuss:
Observation of today’s mass media indicates that there has been an increase in food-focused consumption, communication, and culture especially in recent years. Studies of culinary documents (e.g. community cookbooks, published cookbooks or magazines) and foodways suggest that culinary communications are filled with socio-cultural information about the society that has produced them. Even though references to food, cuisine, and media can be found in the academic world, there are relatively few studies that focus on their interrelationships in New Zealand, with previous research tending to be historical but non-systematic in approach.
This proposed research will investigate the relationships between New Zealand print mass media and the country’s cuisine and food culture. In particular, it aims to examine how the cuisine and different aspects of food culture of New Zealand (i.e. national identity indigeneity, gendered norms, social construct of family, roles of children, and concepts of health, nutrition, economy, and food tourism), including linkages to international food culture, have been portrayed, reinforced or trivialized, and marketed within the pages of New Zealand print documents published between 1950 and 2015.
With exams over it’s time to enjoy a relaxing Shilling Club Lunch.
This week’s $10 specials on Monday and Tuesday are:
- Smoked chicken, walnut and mandarin salad tossed with mesclun, coriander and lime dressing
- Mushroom and red capsicum korma on a bed of jasmine rice
- Peppered steak pie with pastry top and a summer side salad