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On The Table: A Matter of Taste

‘You go all over the world and you visit family and family friends and they make you Salat Olivye and Satsivi and those dishes. And you sit down to your supra, to your feast. And it’s like, for that one night, we are back in Tbilisi and we are back having those memories. That’s the power of food.’ – Alice Zaslavsky

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If we are what we eat, then who are we in the twenty-first century?

Whether in our home kitchens, at the hottest new restaurant, in a bestselling cookbook, or on a fast-paced reality TV show, the ways we consume food and the narratives surrounding cuisine are inextricably linked to our cultural histories and personal identities.

Over a seasonal shared lunch prepared with Indigenous Australian ingredients, a panel of culinary superstars met at Big Esso to discuss their approaches to cooking and sharing food, and the intersections and impact of multiculturalism, immigration and First Nations cuisine on Australian food culture.

Inspired by Griffith Review 78: A Matter of Taste, the event featured Mabu Mabu owner and head chef Nornie Bero and award-winning author and broadcaster Alice Zaslavsky with host Jaclyn Crupi.



Featured music is In a Little While by Lofive.

This event was recorded on Friday 4 Nov 2022 as part of the Wheeler Centre’s Spring Fling: A Short Series of Big Ideas program.

Presented in partnership with Griffith Review and Blak & Bright.

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The Wheeler Centre acknowledges the Wurundjeri Woi Wurrung people of the Kulin Nation as the Traditional Owners of the land on which the Centre stands. We acknowledge and pay our respects to all Aboriginal and Torres Strait Islander peoples and their Elders, past and present, as the custodians of the world’s oldest continuous living culture.