first_imgShare Facebook Twitter Google + LinkedIn Pinterest Sugar will be viewed from many perspectives — history, business ethics, health and nutrition, social justice and, yes, tasting it — when Wilmington College presents its seventh annual Food Symposium March 30.Devised using the theme “Sugar Rushed,” the program will feature a combination of film, food, fun and informed opinions on one of nature’s sweetest and, in recent years, most controversial products.The day will open in Hugh G. Heiland Theatre with a screening of Michele Hozer’s Canadian documentary film, Sugar-Coated, from 10 to 11:40 a.m., followed by a food expo in which agriculture professor Tom Stilwell’s World Foods class will share dishes made from a variety of sugar crops from 11:45 a.m. to 1 p.m.Again this year, the symposium will have a student focus in both planning and presentation, as an interdisciplinary student research panel will present its finidings on all things sugar: history, marketing, nutrition, etc., from 1 to 2 p.m., in the McCoy Room of Kelly Center. Also, a sugar cube sculpture competition will be featured in which contestants can create sculptures out of sugar cubes, using no more than three ingredients: sugar cubes, glue and a coloring of choice.On the heels of past competitions featuring pies, cakes and cookies, this year’s contest, which is open to both the campus and community, will highlight candy-making.Categories include: dipped/covered (such as buckeyes and truffles), pulled/hard/gummies (taffy, rock candy), brittles/barks/toffee bars, diabetic friendly, caramels/fudge/pralines and novelty (specially design such as candies for holidays). Each entry must include a list of ingredients as a precaution for persons allergic to various nuts or other ingredients. The registration form can be found at: audience will be able to sample contest entries from 2:15 to 3:15 p.m. in the McCoy Room. The symposium will culminate with a panel highlighting “Sugar and Wellness” featuring professionals speaking on nutrition, diabetes, activity and low-sugar cooking, from 3:30 to 4:30 p.m., in the McCoy Room.last_img

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