Each year, papers from the Symposium are published in the Proceedings of the Oxford Symposium on Food and Cookery. Edited by Mark McWilliams and published by Prospect Books, the volumes provide a permanent record of the Symposium’s explorations of the many themes considered over the more than thirty years of its history.

With the support of the Friends of the Oxford Symposium and the American Friends, past proceedings, including several volumes no longer easily available in print, have been digitised and placed on the web in free downloadable form.
In 2011, to recognize the 30th anniversary of the first Symposium, the Symposium published a collection of past Symposiasts’ favourite celebratory recipes under the editorship of Jill Norman with an introduction by Theodore Zeldin.