-
Authenticity in the Kitchen
The theme of the 2005 Oxford Symposium was the ever-fraught concept of authenticity in the kitchen. Papers accepted delivered and prepared for publication include those by well-known authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Coll...
-
Eggs in Cookery
The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic.
The 25th Oxford Sy... -
Food and Language
Cooking may be simply the provision of nourishment palatable to the human body, but it needs language to soar beyond the kitchen stove and a viable vocabulary to make communication between cooks and diners profitable and possible. This is a rich field for the collective endeavours of the 28th Sym...
-
Wild Food
The 2004 Symposium on wild food received a large number of excellent papers and since publication has continued to be one of the most popular in the series. Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushro...