Proceedings

Each year, papers presented at the Oxford Symposium on Food and Cookery are collected in a volume of Proceedings.  Now edited by Mark McWilliams, the Proceedings are published by Catheryn Kilgarriff at Prospect Books.

Due to the extraordinary generosity of the Friends of the Oxford Symposium, volumes from Symposia prior to the most recent three years are now available on Google Books and as free downloads here – use the links below. The OSFC also thanks Tom Jaine, former publisher of the Proceedings, for his cooperation in making the PDFs available to us.

This search is for the digitised Proceedings






pro1b

2015 – Food and Communication
2014 – Food and Markets
2013 – Material Culture
2012 – Stuffed and Wrapped Foods
2011 – Celebrations

pro2

2010 – Cured, Fermented and Smoked Foods
2009 – Food and Language
2008 – Vegetables
2007 – Food and Morality
2006 – Eggs in Cookery

pro3

2005 – Authenticity in the Kitchen
2004 – Wild Food
2003 – Nurture
2002 – The Fat of the Land
2001 – The Meal

pro4

2000 – Food and Memory
1999 – Milk: Beyond the Dairy
1998 – Food in the Arts
1997 – Fish: Food from the Waters
1996 – Food on the Move

pro5

1995 – Cooks and Other People
1994 – Disappearing Foods
1993 – Look and Feel: Studies in Texture, Appearance and Incidental Characteristics of Food
1992 – Spicing up the Palate: Studies of Flavourings, Ancient and Modern
1991 –  Public Eating

pro6

1990 – Fasting and Feasting
1989 – Staple Foods
1988 – The Cooking Pot
1987 – Taste
1986 – The Cooking Medium

pro7

1985 – Kitchen Lore and Science
1984 – Criteria for Excellence in Cookbooks
1983 – Food in Motion: Migration of Foodstuffs and Techniques
1981 – National and Regional Styles of Cookery 

fleuron4