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 Catherine Kilgarrif and Tom Jaine, current and former publishers of the Proceedings, for his cooperation in making the PDFs available to us.
This search is for the digitised Proceedings