美食交流会第二天内容板块｜FEASTCON DAY 2
美食交流会DAY 2 内容板块公布
FEASTCON DAY TWO CONTENT
2024年度美食交流会
就在下周末！
Our 2024 FEASTCON is coming next weekend! 周日活动第二天的内容板块现已公布，欢迎查看各内容时间表，提前预约你感兴趣的内容！FEASTCON Day 2 Content is out, check our schedule and book your sessions in advance!🍜🥢🎙️
点击查看美食交流会"第一天内容板块排期"Click to see 'FEASTCON DAY ONE CONTENT'
❗️温馨提示｜Reminder for everyone❗️
美食交流会免门票入场，“讲座”也对公众免费开放。其余大师班、工作坊等活动需要提前预约或者购票（部分免费），扫描海报二维码可查看相应详情预约。数量有限，记得提前预约位置喔！
FEASTCON is open to all with no ENTRY FEE! Talks are free, and please note that masterclasses require RSVP or tickets. Sign-ups are on a first come basis, book your spots via QR code on each poster now!
美食交流会DAY 2
FEASTCON DAY 2
Talk: Wine Education vs. The AI Revolution (EN)
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In an interactive talk, using common technology, come discover how to personalize your approach to wine in a world that's about to experience a revolution in how we treat information, thanks to artificial intelligence. Debate and exchanges welcome!
演示：凉拌菜 - 超级春菜和备用指南
Demo: ColdPlate - Spring Greens' Greatest Hits & Hacks (EN + CN)
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春天转瞬即逝～抓住这一刻，了解春天最美味的绿色蔬菜，以及如何用中国料理的技术以直观、简单和创造性的方式准备它们。
Spring is fleeting -- grasp this moment to learn about spring's greatest greens and how to prepare them in an intuitive, simple and creative ways with Chinese techniques.
讲座：发酵工作坊
Talk: Fermentation Station (EN + CN)
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Luisa会带来大理乳饼/中国新鲜奶酪现场制作讲解。它们也可以加入做菜环节，比如做成酒酿乳饼/水煎乳饼。
大师班：吃出身心健康来工作坊
Masterclass You Are What You Eat (EN + CN)
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分享当前关于饮食的科学证据和事实，让观众在日常生活中明智地选择食物 1.明智、科学的选择食物的重要性 2.对你的基本身体功能（代谢、消化功能）和健康（慢性炎症）产生正面和负面影响的食物 3.将科学应用于日常生活的实用技巧 (含食物品鉴）。
Share the current scientific evidence and facts on foods and allow audience to make food chioces wisely in their daily living 1. Importance of making food choice wisely and scientifically 2. Foods that affects your fundamental body functions (metabolic, digestive functions) and health (chronic inflammation) positively and negatively 3. Practical tips on applying the science into daily living (Include food tasting).
圆桌对谈：挑战对“中国制造”的认知：在中国及海外打造优质的中国餐饮品牌 (CN)
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这次讨论的主讲人是来自「巷贩小酒」品牌的联合创始人兼总经理Rio Liu刘悦，同时还邀请到「小圃酿造」创始人Ian戴鸿靖、上海EPIC酒吧主理人Cross Yu余天音、长沙CMYK酒吧主理人Ethan Liu刘明。一起探讨关于“中国制造”的前生今世，以及在本土市场和海外市场中对这个概念的现有挑战，当中国餐饮品牌在创立之初以及考虑出海时的思考方式与市场反馈。
工作坊：果蔬美妆坊: DIY天然水果蔬菜化妆品
Workshop: Fruity Beauty! DIY Makeup with Fruits and Veggies! (EN + CN)
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加入我们，参加一个有趣又信息量十足的工作坊。你将学习如何使用厨房里简单的食材制作自己的素食化妆品。我们将探讨使用水果和蔬菜等天然成分在化妆品中的好处，并让参与者有机会制作自己定制的产品，包括口红、腮红和眼影。准备好释放你的创造力，用素食的方式绽放你的美丽吧！
Join us for a fun and informative workshop where you'll learn how to create your own vegan makeup using simple ingredients from your kitchen. We'll explore the benefits of using natural ingredients like fruits and vegetables in cosmetics, and participants will have the opportunity to make their own customized products, including lipstick, blush, and eyeshadow. Get ready to unleash your creativity and enhance your beauty the vegan way!
讲座：中国的葡萄酒区，探索新风土
Talk: Wine Regions in China, exploring New Terroir (EN + CN)
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这是中国葡萄酒的最精彩的年代，在几代人的努力尝试后，我们终于开始把葡萄种在了更正确的土地上。这些葡萄园里正在酿造出中国最精彩的葡萄酒。最知名的宁夏产区开始有了多样性，怀来则展现了细腻和优雅，川藏滇的高海拔葡萄酒即将酿出最惊人的葡萄酒。
This might be the most exciting time for Chinese wine. After generations of try and error we finally plant the grape in the right terroir. These vineyards are making the most attempting wines. Ningxia start to display diversity, Huilai makes fine and elegant wine, amount high altitude vineyard in Sichuan, Tibet and Yunnan, most amazing wine are yet to born. Come and explore.
培训：侍酒及餐厅服务技能小贴士 -
为您的餐厅服务团队提供最佳实践培训 (CN)
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你是否梦想你的餐厅以优质服务获得客人的赞赏并拥有大量回头客，同时因服务人员专业自信的服务使得餐厅收益大幅度提高？如果回答“是”，那么CieCAS的全新餐厅服务管理培训课程将是你的最佳选择！在CieCAS演示课上，你将获得侍酒及餐厅服务技能小贴士并亲自感受学习餐厅服务技能的乐趣！
Talk: Learning Forward: An Abridged History of Shanghai F&B and Predictions For The Future (EN)
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Where did we come from and where are we going? A brief history of Shanghai's F&B scene, recent restaurant trends, and how to adapt for the future. An exploration of consumer preferences and how it has developed and changed over the last 10 years, and projecting what people are looking for when it comes to dining out. And finally, how it all ties to marketing and social media.
Workshop: Table Setting (EN)
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This table setting workshop is a hands-on session where participants learn the art and skill of arranging tableware, linens, and decorations for various occasions. The workshops typically cover topics such as guidance on selecting and arranging tablecloths, napkins, centerpieces, and other decorative elements to enhance the table setting. This workshop aims to educate and inspire participants to create beautiful, functional, and memorable table settings for their own entertaining or professional purposes.
Talk：Chinese Food, Outside of China (EN)
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Where there are Chinese people, there are Chinese restaurants. Join Lucas Sin for a brief discussion of Chinese cuisine beyond the borders of China, highlighting how regionally flavors can go global and evolve into their own delicious rights abroad. This is how, instead of the dirty word "fusion," cultural confluence is a better way to see the evolution of cuisine. It's not just history, we promise.
品鉴：品尝来自宁夏、怀来、天水和高海拔川藏滇葡萄园的不同
Tasting: Taste the Terroir of Ningxia, Huailai, Tianshui, Sichuan, Tibet and Yunnan
（EN + CN）
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这是中国葡萄酒的最精彩的年代，在几代人的努力尝试后，我们终于开始把葡萄种在了更正确的土地上。这些葡萄园里正在酿造出中国最精彩的葡萄酒。最知名的宁夏产区开始有了多样性，怀来则展现了细腻和优雅，川藏滇的高海拔葡萄酒即将酿出最惊人的葡萄酒。This might be the most exciting time for Chinese wine. After generations of try and error we finally plant the grape in the right terroir. These vineyards are making the most attempting wines. Ningxia start to display diversity, Huilai makes fine and elegant wine, amount high altitude vineyard in Sichuan, Tibet and Yunnan, most amazing wine are yet to born. Come and explore.
讲座：从产品到个人IP：
如何在数字社会中打造品牌
Talk: From products to personas: brand-building in a digital world (EN + CN)
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产品创新者Christiana和自媒体博主Rose分享她们在中国日新月异的数字社会中建立品牌的经验。
Product innovator Christiana and KOL Rose share their experiences with building brands in China’s dynamic digital landscape.
大师班：中医药用蘑菇的烹饪方式与疗效
Masterclass: Medicinal Mushrooms in Traditional Chinese Medicine (CN + EN)
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Learn about the medicinal properties and cooking methods of 4 mushrooms used in Traditional Chinese Medicine: poria, cordyceps militaris, reishi, lion’s mane. The ticket includes samples of the mushrooms to take home.
Talk: This + That + That: Explaining the Rise of Low-ABV Drinking in China (EN)
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From 2016 to 2023, China has seen an estimated almost 400% growth* in the low-ABV beverage alcohol market, with projected annual sales of 70 billion RMB by 2025. This category largely centers around beyond beer RTD format beverages such as fruit wine, rice wine, flavored sparkling beverages, cocktails, hard seltzers, and plum wine, whose main consumers belong to Gen Z. What factors explain this exponential growth in consumption among Chinese youth? In this talk, Lauren discusses the recent history of low-ABV beverages in China, the factors driving their contemporary increase in popularity, and how to capture the potential of the low-ABV market. *Kantar 2022 Annual Low-ABV Alcohol Research Report
大师班：白酒是什么？
Masterclass: What is Baijiu? (CN + EN)
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Kyle will bring a interesting masterclass to help you understand deely 'what is Baijiu': 1. The process of making baijiu 2. The difference of aged and non-aged Baijiu 3. What is Tabb? 4. Differeny way of drinking Baijiu (Easy cocktail making).
周六主题交流内容
美食交流会往期回顾
FEASTCON RECAPS
2022 美食交流会
2022 FEASTCON视频回顾 ｜Video Racap照片回顾 ｜Photo Racap2021 美食嘉年华 + 美食交流会
FEAST + FEASTCON 2021视频回顾 ｜Video Racap照片回顾 ｜Photo Racap
来参加FEASTCON的全天体验，白天我们有美食和饮品为主题的小型美食节，同时还有FEAST美食嘉年华预热站，主题演讲+厨艺展示+大师课。晚上，我们将举办一场SUPPERCLUB场桌晚宴和欢迎派对，欢迎所有参与到场的来宾！
What Is FEASTCON？
FEASTCON is our annual food and beverage culture festival amongst industry leaders, food and beverage connoisseurs and foodies in Shanghai.
Come and enjoy a full experience of FEASTCON with a mini festival of food, wines + cocktails stalls during the day, combined with keynotes + masterclasses. In the evening, we will host a SUPPERCLUB dinner and welcome party for all guests!
想在周末被美食美酒、超嗨的氛围围绕自己吗？FEASTCON招志愿者啦，如果有意愿请发送邮件至getsocial@socialsupplyshanghai.com告知我们。
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