12 September 2015
Brunei Gallery, SOAS, Thornhaugh Street, London WC1H 0XG
Real Bread is on the rise but what does the future hold?
- What came out of the event
- Details of the conversation groups
- Further information
- About SOAS and the Real Bread Campaign
- Download the programme
- Photos from The Uprising (on Flickr)
- Andrew Whitley's keynote speech text (on Bread Matters' website)
- Andrew Whitley's keynote speech audio (on YouTube)
- Baking Q&A audio (on YouTube)
- The future of Real Bread discussion (on YouTube)
Notes on the day's themes around the Real Bread Campaign website:
- Therapeutic and social baking projects
- Grain matters
- Community Supported Baking
The main topics being chewed over during the day will be:
- Therapeutic and social baking: Bread making and mental health, baking social enterprise, community and companionship, parallels with other therapeutic manual crafts.
- The business of baking: Starting, running and scaling up a microbakery, Community Supported Bakery or other small, local Real Bread enterprise.
- Sourdough: What is it, how do I start baking it, how do I improve?
- Seed to sandwich: Ancient and heritage grains, traditional milling, homebaking, Real Bread’s place in different cultures from around the world.
The keynote speaker is Andrew Whitley, author of the books Bread Matters and Do Sourdough; and cofounder of the Real Bread Campaign. The panel Q&A sessions will be chaired by Kath Dalmeny, coordinator of the food and farming charity Sustain.
Other experts so far confirmed to lead conversation groups include:
- Tom Baker (Loaf)
- Francesca Barker (The Barker Baker)
- Emma Borbely (The Lantern Community)
- Mark Brown (One in Four magazine / Social Spider CIC)
- Hilary Cacchio (Itinerant Baker)
- Gerry Danby (Artisan Food Law)
- Jessica Doyle (Homebaked Anfield)
- Andrew Forbes (The Brockwell Bake Association)
- Matt Fountain (The Freedom Bakery)
- Fergus Jackson (Brick House)
- Vanessa Kimbell (The Sourdough School)
- Mark Kinally (Better Health Bakery)
- Ben Mackinnon (E5 Bakehouse)
- Jane Mason (Virtuous Bread / Bread Angels)
- Yvonne O'Donovan (School of Artisan Food)
- Julia Ponsonby (Schumacher College)
- Michael Quille (Ruskin Mill Trust / Freeman College)
- Carole Roberts (Love Bread CIC)
- Max Tobias (Dusty Knuckle Bakery)
- Tabitha Wells (Better Health Bakery)
- Catherine West (Significant Seams)
- Zig (Leeds Bread Co-op)
Please note that speakers are all attending voluntarily and the list is subject to change without notice.
- This is a non-profit event
- The ticket price includes entrance to the event, all talks and conversation groups, tea and coffee.
- To help us plan the number and size of conversation groups, when booking we will ask all attendees to indicate their interest in the day’s different themes.
- Registration for specific conversation groups will take place on the day from 1000-1030 on a first come, first served basis.
- The billed experts are giving their time voluntarily and the lineup is subject to change without notice. Any refund requests based on non-appearance of a speaker will still be subject to the cancelation conditions above.
- To keep the ticket price down, food is not included. Instead we’re inviting everyone to bring his/her own lunch and a little to share. We encourage you to bring real food and drink, either homemade/grown or made by small batch producers.
- There will also be a few carefully-selected street food vendors selling lunch outside the venue.
- There will be a small marketplace for stuff and ideas, to which we’re inviting millers, baking equipment suppliers, booksellers and third-sector organisations.
- To allow anyone who wants to continue the conversation after the event, we are hoping to move on to a pub nearby.
- The city and day of the week for the event was chosen based on the results of an open-to-all survey published by the Campaign in autumn 2014.
- We strongly encourage people to travel by public transport, bike or walking. You can find advice on travel to SOAS here.
The SOAS Food Studies Centre is dedicated to the study of the political, economic, and cultural dimensions of food, historically and in the contemporary moment, from production, to exchange, to preparation, to consumption. The Centre’s primary purposes are to promote research and teaching in the field of food studies and to facilitate links between SOAS and other individuals and institutions with an academic interest in food studies. While the centre draws upon the regional expertise of its many members in Africa, Asia, and the Middle East, it also engages in its teaching and research activities with other regions, as well as with issues of global dimension. The Centre is chaired by Professor Harry G. West, Professor of Anthropology. The Deputy Chair is Dr. Jakob Klein, Lecturer in Social Anthropology.
For more information about the SOAS Food Studies Centre, visit soas.ac.uk/foodstudies
The Real Bread Campaign is part of the food and farming charity Sustain: the alliance for better food and farming. Starting from a universally accessible definition of Real Bread as: made without any artificial additives, its mission is to find and share ways to make bread better for us, better for our communities and better for the planet.
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
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