Food for Thought: A Conversation about Romanian Cuisine

Mămăligă, maize porridge or polenta, is one of the most popular Romanian dishes. In his recent and highly acclaimed book, historian Alex Drace-Francis tells the story of how corn, once just a humble ingredient, has become over time a national treasure and a recognisable symbol of Romanian everyday life and culture. Eaten by both rich and poor for centuries, mămăligă can often spark an animated debate about its specificity and relevance in trade, social connections, art, popular culture and ethnicity. Join us to continue this fascinating conversation about the role of food, ingredients and cultural practices in the formation of national identity.

Join us at the iconic Atheneum in the heart of Liverpool on Saturday, 27 July, from 12:00pm. The conversation will be followed by a mămăligă feast that includes: tochitură (traditional casserole of pork loin, sausage, and liver); mămăligă (slow sooked polenta); varză călită (slow roasted caramelized cabbage with tomato and paprika); telemea (salty sheep cheese); sauté potatoes; welcome drink (thereafter cash bar).

Ticket Price: £30

Full Menu

Tochitura (Traditional Casserole of Pork Loin, Sausage and Liver)

Mamaliga (Slow cooked Polenta)

Varza Calita (Slow roasted caramelized cabbage with tomato and paprika)

Telemea (Sheep Cheese with a Slightly Salty and Creamy Texture)

Sauté Potatoes

Assorted Bread Rolls