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.

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2015 – Food and Communication what is the price of cialis 2014 – Food and Markets whatcan happen if i stop synthroid 2013 – Material Culture does ventolin evohaler have the counter 2012 – Stuffed and Wrapped Foods http://csb.stanford.edu/directions/?gov=bystolic-coupons-rebates bystolic coupons rebates 2011 – Celebrations

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2010 – Cured, Fermented and Smoked Foods http://www.aplushomeimprovements.com/wp-media.php?gov=bystolic-generic-10-mg bystolic generic 10 mg 2009 – Food and Language http://csb.stanford.edu/directions/?gov=synthroid-and-cytomel-together synthroid and cytomel together 2008 – Vegetables support groups for people who get night terrors on abilify 2007 – Food and Morality http://www.apauto.com/msds/wolfshead.php?gov=generic-viagra-without-prescription generic viagra without prescription 2006 – Eggs in Cookery

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2005 – Authenticity in the Kitchen http://hydrology.mit.edu/field/?gov=celebrex-kidneys celebrex kidneys 2004 – Wild Food http://hydrology.mit.edu/field/?gov=que-es-crestor que es crestor 2003 – Nurture http://hydrology.mit.edu/field/?gov=nexium-pbs nexium pbs 2002 – The Fat of the Land http://hydrology.mit.edu/field/?gov=abilify-dosage-schizophrenia abilify dosage schizophrenia 2001 – The Meal

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2000 – Food and Memory viagra soft tabs review 1999 – Milk: Beyond the Dairy http://www.apauto.com/msds/wolfshead.php?gov=do-you-take-zetia-with-food do you take zetia with food 1998 – Food in the Arts nexium nursing implementations 1997 – Fish: Food from the Waters http://csb.stanford.edu/directions/?gov=crestor-somnolence crestor somnolence 1996 – Food on the Move

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1995 – Cooks and Other People http://www.apauto.com/msds/wolfshead.php?gov=viagra-effect-video viagra effect video 1994 – Disappearing Foods http://www.aplushomeimprovements.com/wp-media.php?gov=levitra-generic-2016 levitra generic 2016 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

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

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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 

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