Grants & Awards

Sophie Coe Prize for Food History - 2012
 The Prize, in memory of Sophie Coe, the distinguished food historian who died in 1994, is awarded in cooperation with the Oxford Symposium on Food and Cookery for an essay or article on some aspect of food history, embodying new research or providing new insights. The award will be made by a small Panel of Judges. Work published in the twelve months preceding the deadline for submission is eligible as is work recently written but not yet published .


The prize in 2012 will be £1,500, which will not be divided. The Prize will be announced at the Oxford Symposium on Food and Cookery (July 5th –7th 2012). The winning candidate will be notified in advance to make it reasonably possible for him or her to attend. The Prize will be paid either by bank draft into any currency, or in the form of a cheque in UK sterling, US Dollars or Euros.

Click here for conditions of entry.

For full details please contact Laura Mason, secretary, Sophie Coe Memorial Fund, 4 St John Street, York YO31 7QT, UK This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

The Cherwell Food History Studentship
This grant for young scholars (born on or before 9 July 1980) of food history includes an immediate $1000 (US Dollar) award and a second payment, given at the Symposium, to cover the cost of fees for the weekend as well as transportation to and from Oxford. Click here for further information and guidelines.

 

The Raymond Blanc Young Chefs Grant
Raymond Blanc will for the third year supervise the award of assisted places for early-mid career culinary professionals, about forty years of age or younger. Recipients of these spots will also be awarded a selection of books. They will also be invited to work behind-the scenes with chef Shaun Hill in the days preceding the Symposium to assist in the preparation of Friday night's dinner. Interested applicants should write an essay of no more than two pages explaining why they would like to attend the Symposium, and how they hope that this will enrich their approach to food. Please address applications to Raymond Blanc c/o Paul Levy This e-mail address is being protected from spambots. You need JavaScript enabled to view it by 1 May 2011. Raymond Blanc will select the winners.