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Culinary Geography

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As access to exotic ingredients broadens our palates and seemingly distinct culinary cultures become fused, we are often still drawn to dishes that are personally meaningful – that draw on memory, ritual and a sense of place.

For Marcel Proust, a single bite of madeleine cake was enough to unlock thousands of pages of memories. So what histories exist on the plates of Australia’s most celebrated chefs? Does our place of birth or upbringing dictate our cooking style or our taste preferences?

What are the virtues of adopting other culinary cultures? How do we resolve the ethics of fusion cooking – and the politics of writing about cuisines not our own?

Join Larissa Dubecki, in conversation with George Calombaris, Rosa Mitchell and Elizabeth Chong, as they explore their own culinary heritage and Australia’s diverse food culture.

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