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-controver...