Scottish Gastronomy . Ideally, the lecture would take place in December and would be part of a suite of activities and events. Notable among those would be a Burns Dinner in the last two weeks of January. Activities and events would point toward the dinner. . The Lecture . The list of lectures includes . VI The Gastronomy of a Nation . and . IX National Gastronomic Identities . which includes the symphony analogy. . This lecture follows with the inevitable inclusion of the bagpipe but briefly. The lecture content is drawn from my website pages. . Activities/Events . Early in the month, Culinary Arts students could cook and serve dishes which are part of and which have disappeared from modern Scottish gastronomy. Evaluation of the dishes would enable the dinner menu to be determined. It would be good to use dishes etc from the 1790s. . Inevitably, there could be a whisky tasting. This might be an evening social event combined with a visit from the local Reel Club to lead Scottish Country dancing. . . The Burns Dinner . This could be within the programme of the local branch of a national gastronomic society. As the Chaine des Rotisseurs hosted a dinner in March 09, perhaps the International Wine and Food Society could be involved.
If there is an obvious choice for MC, the person would be involved in shaping the dinner. Otherwise, I would be MC. I would be the piper. Follow the Burns link to see me in full flight.
An important part of the dinner is the speeches and encouragement all round will be given for students (then staff) to be involved. Follow the Burns Supper/Dinner link inThe Gastronomy of Scotland.