BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Athenaeum Liverpool - ECPv6.7.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Athenaeum Liverpool
X-ORIGINAL-URL:https://theathenaeum.org.uk
X-WR-CALDESC:Events for The Athenaeum Liverpool
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20240331T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20241027T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240727T120000
DTEND;TZID=Europe/London:20240727T163000
DTSTAMP:20260430T071930
CREATED:20240708T144151Z
LAST-MODIFIED:20240717T150708Z
UID:10001403-1722081600-1722097800@theathenaeum.org.uk
SUMMARY:Food for Thought: A Conversation about Romanian Cuisine
DESCRIPTION: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. \nJoin 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). \nTicket Price: £30 \n  \nFull Menu \nTochitura (Traditional Casserole of Pork Loin\, Sausage and Liver) \nMamaliga (Slow cooked Polenta) \nVarza Calita (Slow roasted caramelized cabbage with tomato and paprika) \nTelemea (Sheep Cheese with a Slightly Salty and Creamy Texture) \nSauté Potatoes \nAssorted Bread Rolls \n 
URL:https://theathenaeum.org.uk/event/food-for-thought-a-conversation-about-romanian-cuisine/
LOCATION:The Athenaeum Liverpool\, Church Alley\, Liverpool\, L1 3DD\, United Kingdom
END:VEVENT
END:VCALENDAR