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Topics offered as a speaker

Update 10 Oct 2012

Increasing food-awareness here.  Adaptations for other specific groups can be made.


Any theme considered within the 800 or so pages within this overall website.  The number is high as it includes three books and various minor publications.

Virtually any distance can be travelled from Hereford from Easter to mid-October.  No accommodation is sought due to motor-home possession.

The topics are numbered for easier communication reasons.  You will, in most cases, need to do a little research to obtain the main ideas within a topic.  To that end i
t's as well to put the main website into Favourites, Bookmark etc as sometimes when going into space [etexts], there is no return link.

Although the main ideas will be found, there are  many angles one could look at a topic from.  Please specify what your audience might be interested in. 

An example of working together at a distance is in the side panel or via here.

The topics

Andre Simon's influence on modern Gastronomy.

A selection of interesting gastronomic themes from the works of Andre Simon.

Andre Simon should replace Brillat-Savarin as the foremost thinker on Gastronomy.

For information relevant to the first three topics go to any of these pages.  The first two tell you about the man.  Click the underlined portion:  

Andre Simon on Gastronomy

Andre Simon discusses Wine

Andre Simon discusses Gastronomy - 2 

An introduction to the sociology of food using Christmas as an illustrative event.

Click  Christmas to see that traditions, food habits etc come into focus at this time of year.

The session will incorporate some of the ideas in simplified format.

Why we eat what we eat.

Go to "Gastronomy" via   http://www.avrf23.dsl.pipex.com/Gastronomy.pdf   and then Chapter 6.  If still hungry,  go to "Are We Really What We Eat .." via this  link  http://www.avrf23.dsl.pipex.com/Are_we_what_we_eat.pdf    Click Chapter 2 and then go to page 15.

Any themes within the books can be included in more depth.

More on why we eat what we eat. 

 Go to "Gastronomy" via   http://www.avrf23.dsl.pipex.com/Gastronomy.pdf to  Chapter 7 - Food Sociology in section III. 

Why we shouldn't eat what we eat. 

The  "Gastronomy of a Nation"  link is  http://gnation1.blogspot.com/  .  

The topic includes the fight against food crime -     

"Green Gastronomy" - is society connected? 

Go to  
http://greengastronomyintro.blogspot.com/  and use the links to further information.

Cookery – the skills analysed 

Go to "Gastronomy" via   http://www.avrf23.dsl.pipex.com/Gastronomy.pdf   and then go to Chapter 4.

Ideally, there will be a tasting session.

   Analysing national gastronomic history using Scotland as the base.

The session uses material from my book via the Haggis  link in the horizontal navigation bar. 

National gastronomic identities (roast beef equals England) and main meal entities (meat and two veg) vary. To what extent? 
 Personal Gastronomy is a symphony – the dish ingredients, a glass of wine are all notes.
   A dish is a chord. A poor dish or bottle of wine is discord.  The giant burger pictured above is cacophony. Indigestion is muzac.

A meal is a tune.. The list of food and drink consumed at the meal is the score. We play the same tune again in a few weeks, perhaps to a different audience.  It is one of our favourite tunes. We hope it will be so for others.

We all have several, even lots of favourite dishes which, individually included in our gastronomic tunes, serve as a chorus.

Your personal diet and gastronomic lifestyle are the final symphony. When you are my guest you hear one of my tunes. Later, you may be my host when you play me one of your tunes. 

Different groups of people eat where acceptable music or even muzac can be heard. 

Gastrogeography – where are the borders? 
Symphon­ies waft over conventional borders. Food-miles transcend continental flavours. 

   Extreme Gastronomy – within or out of control.  

Symphonies played by monkeys on pianos.
 The hostage, Belsen, the addict, the food disorder, the hunger strike, the plane crash and cannibalism, the glutton, those who protest using rotten eggs etc.

Modern food and hospitality etiquette.

Drinking from bottles has increased with the prospect of spiked drinks.  For whom is it now normal?

With the growth in the nuggetisation of food, cutlery may disappear with the exception of the pot-noodle spoon.   

Dining tables are removed to make room for more sofas in a couch-potato society.  

What is the etiquette at McDonald’s?   


The uses for Gastronomy.

It is a tool within food, food service, and tourism marketing.  What ar the criteria for success?   Gasronomy is there to broaden the horizons of those within the hospitality professions.  It's also there for the consumers to comprehend how they are sometimes duped and at others, how a particular menu or combination of foods in a dish works. 

It can contribute to understanding food disorders. 

Its students are among the few who can contribute to finding solutions to weekend binge drinking from the observers’ viewpoint.   

It can contribute to wider comprehension of the relationship between diet and health.

It is a weapon in the fight against food-crime.

It is ripe for inclusion in media attention given to these issues.   

It helps improve the balance of those who eat to live and those who live to eat. 

It contributes to learning about others as well as ourselves. 
  It is a resource for those who appreciate fine food and drink in good company.  Gastronomy for all.

Our individual gastronomic symphonies put together are as clear as the national tunes played as our national identity.  One nation's Lennon is another's Beethoven. 


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