La Trobe University- Ancient Mediterranean Studies, Conference: South Italy, Sicily and the Mediterranean at COASIT

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The Ancient Mediterranean Studies Centre at La Trobe University conference: South Italy, Sicily and the Mediterranean.

Hosted by the Centre for Greek Studies and the A.D. Trendall Research Centre for Ancient Mediterranean Studies at La Trobe University in Melbourne, Australia, this conference will focus on the movement of people and interactions of culture in the region of Southern Italy and Sicily from antiquity until the present. The conference will run from 17th to the 21st July 2012.

Cooking demonstration for this Conference was held at COASIT  in Carlton, Melbourne (A non-profit organisation for Italians and Australians of Italian descent).

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South Italy, Sicily and the Mediterranean: Cultural Interactions conference.

Greek and Roman Cultural Interactions: Teacher Professional Development Day

Sicilian Cooking Workshop’ – presented by Marisa Raniolo Wilkins, author of the book Sicilian Seafood Cooking. Sicilian cuisine has been shaped over centuries by Greek, French, Arab and Spanish influences. In this class, participants will cook fish in the traditional Sicilian. Marisa will share her experience in the kitchen and love of Sicilian cuisine so that participants learn about Sicilian culture while they cook a delicious meal to share after the class.

This conference has been convened by La Trobe University’s Centre for Greek Studies and the A.D Trendall Research Centre for Ancient Mediterranean Studies and will be held at the Museo Italiano in Carlton. On the last day of the conference a professional development day has been integrated into the program which will be of particular relevance to teachers of Italian, Greek, History, Ancient History, Philosophy and Classics. The conference and the professional development day both seek to explore the connections between Roman and Greek cultural and ethnic identity and the movement of people in the Mediterranean region of Southern Italy and Sicilian antiquity until the present.

During the morning participants will attend lectures delivered by academics on the cultural interactions between ancient Greece and Rome. After lunch participants have the option to either attend a material culture workshop or a Sicilian cookery workshop.

The menu for this worshop included:

Baked ricotta
Marinaded sardines
Olive salads and marinaded olives
Crostata di sarde
Pasta with cime di rape and pecorino/ salted ricotta.
Trigle (red mullets) in marinade, cooked on BBQ and presented with salmoriglio
Stuffed artichokes
Baked fish with anchovies
Baked fish with meat broth
Edible weeds
Green salad with Italian leafy greens

 

 

 

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