Art and Food Symposium

Held at the Otago Polytechnic Dunedin School of Art, August 24, 2012, from 8.10am to 5.30pm.

Organised by the Dunedin School of Art in conjunction with the University of Otago's Centre for Sustainability and Food Science Department.

Free entry to all or part of the day - all welcome.

Otago Polytechnic’s Dunedin School of Art is this year using its annual symposium to explore the connections between art and food, both culturally and historically, from different perspectives.
A range of national and international speakers are taking part in the event, which is free and open to all.
They include margarine sculptor and Chef Lecturer at Auckland University of Technology, Paul Hamilton, Dunedin artist Simon Kaan, and, by live video streaming, New York-based Malaysian artist Chee Wang Ng.
Topics covered range from the demise of margarine sculpting as an art form and illustrating cookbooks, to the marriage of art and haute cuisine.
The symposium accompanies a two-week-long exhibition at the Dunedin School of Art, featuring the works of some of the speakers and other local artists, which opens on August 20.
The programme and more details are available on the Dunedin School of Art website.