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“Chocolate and agrobiodiversity” a public lecture with author Simran Sethi

The DIT School of Culinary Arts and Food Technology welcomes Simran Sethi, journalist, author and creator of The Slow Melt, the first podcast on the continuum of chocolate, for a public lecture and chocolate tasting.

Sethi will guide the audience in a tasting of bean-to-bar chocolates from Tanzania and Nicaragua, produced in Dublin by the Proper Chocolate Company.

Admission is free, but reserving a spot ahead of time is recommended.

The event is part of the run-up to the Dublin Gastronomy Symposium 2018, the biennial event providing a forum for those interested in gastronomy research to come together, network and engage in academic discourse regarding “all things food”.

Bello Bar


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