Sep 25, 2013

Symposia, Then and Now

Some time back, it was proposed to me to give a talk of some sort for students at the Culinary Institute of America's Feasting and Foraging event, a day devoted to discussion, demonstration, and even some experiential learning focused on ancient ways of food production and everything that went with that.  I brainstormed through several topics that might fit the overall theme -- Aristotle's discussion of modes of food production and the ways of life they make possible, the still-controversial thesis that fermentation of alcoholic beverages was a major motive for early agriculture. . . . and then decided to propose a talk about drinking parties -- symposia -- a term which we now associate with rather stolid, well-organized, academic affairs.

I proposed, they accepted, and then fortuitously things came together -- one of the instructors at the culinary, a specialist in the history of alcoholic beverages -- had decided to brew up a batch of hard apple-maple cider, and it was determined that we would have a bit of a "drinking-party" (in which the of-age students could participate).  Towards the end of the day, we'd all gather, there'd be a tasting (well, more than simply a tasting, since there turned out to be enough cider for everyone to have several small glasses), and I'd give a fairly informal, interactive talk focusing on what Greek symposia were really like, and contrasting our present-day, academic symposium with the ancient symposium.