The full line-up has been announced for this year’s Food On The Edge, which will take place on 17 and 18 October, with the twin themes of disruption and regeneration.
Food On The Edge founder JP McMahon said, “The way in which we conceive disruption can force us to reconsider the ways in which we have acted previously.”
Carolyn Steel, author of Hungry City and Sitopia: How Food Can Save the World, will speak at the event, about questions raised by her ‘practical food-based philosophy’.
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Chef Rasmus Munk will share his vision of ‘holistic cuisine’ – an approach encompassing not only food, but the space around it and the emotion that it creates.
Among the chefs joining the discussion will be Paolo Casagrande of Laserte, Matt Orlando of Amass, Rafael Cagali of Da Terra, and Ana Roš of Hiša Franko. Also speaking will be Simon Rogan, Oli Marlow, Sam Ward and Tom Barnes – representing Simon Rogan Restaurants – from the three-Michelin-starred L’Enclume, in Cartmel, UK, to the Baker & the Bottleman, in Hong Kong.
Chef Manu Buffara, of Restaurante Manu, in Curitiba, Brazil, will share her commitment to combining food with social responsibility and introduce the Manu Buffara Institute, which works to feed, educate and involve vulnerable people in Curitiba.
Chef Selassie Atadika will speak about her efforts to document, preserve and advance African culinary heritage.
Chef David Skoko will reflect on issues around sustainable fishing, as will Margaux Friocourt, of Fish Klub Berlin.
Dan Saladino of The Food Programme (BBC) will discuss his Eating to Extinction book.
Further authors and activists will cover the broad subjects of social gastronomy and food education. These voices will include those of Joshna Maharaj, author of Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions, Alice Zaslavsky, creator of digital food education programme Phenomenom, and Bee Wilson, author of First Bite: How We Learn to Eat and The Way We Eat Now.
Brett Stephenson of Wicklow Way Wines will speak about his Móinéir Irish wines. Eoin Cluskey of Dublin’s Bread 41 will offer his perspective, as will Darina Allen of Ballymaloe, Jess Murphy of Kai, Lily Ramirez-Foran of Picado Mexican, and Damien Grey of Liath.
JP McMahon added, “Regeneration acts as a potent symbol [...] allowing more people to embrace their own food sovereignty and make food a pivotal part of their lives.”
Food On The Edge 2022 will take place on Monday 17 and Tuesday 18 October 2022 in Airfield Estate, Dundrum, Dublin. Further information can be found at foodontheedge.ie.
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