Speakers, Meals and Events
James Rebanks, Catherine Brown, Nicola Twilley and more…
Our hungers are written on the land. Every bite that we eat is the product of a particular landscape or landscapes, which perhaps explains why this has been our most popular theme ever at the Symposium. This year, a record 170 paper ideas were submitted, of which 42 will be presented in July. In addition, plenary speakers will consider the question of landscape and food from many angles, from microbes to sheep, from the joy of different landscapes of cooking to the polluted airscapes of modern cities. Alongside the talks, this year’s meals will celebrate food landscapes of many kinds, featuring delicious regional ingredients from Ireland, England, Turkey and Armenia.
On Friday afternoon, the Symposium will open with a short polemic on the need for greater biodiversity from biologist and writer Colin Tudge, leader of the Campaign for Real Farming. Then, we are delighted to announce that this year’s Jane Grigson Memorial Lecture will be given by Catherine Brown, who will talk on A Challenging Landscape: Scotland’s Food and Drink Assets. The lecture will celebrate the inventive Scottish producers who have managed to take often unpromising terrain and turn it into delicious and successful food and drink assets, from Highland crofter’s whisky to hardy breeds of cattle and sheep which have become such an important part of Scotland’s culture and national identity.
The reception and dinner that night will explore the complex historical layers of the Boyne Valley in Ireland in Ireland, with a tasting of Ireland’s liquid assets, poetry and singing after the meal. After dinner, symposiasts might also choose to join Barbara Ketcham Wheaton presenting a hands-on introduction to her magnum opus, the Cook’s Oracle database which allows researchers to search for more than 130 000 tidbits from more than 3000 historic cookbooks.
We are proud to welcome James Rebanks as Saturday’s keynote speaker. Rebanks is a farmer, one of an estimated two billion on the planet. The Oxford-graduated Herdwick shepherd will take us to the landscape of the Lake District, exploring the ancient link between the mountains and its inhabitants, both human and sheep. As someone whose family have been sheep farmers for 600 years, Rebanks is uniquely well-placed to speak of the way that particular food-producing landscapes give rise to certain ways of life. A panel chaired by Naomi Duguid will bring together food writers Claudia Roden and Elisabeth Luard as well as social gastronomist Joshna Maharaj to talk about the practical landscapes of cooking, from foraging to food markets. Claudia Roden has said that an aroma can summon a whole civilisation and has quoted the Catalan writer, Josep Pla who said that ‘cooking is landscape in a saucepan’.
Saturday lunch will explore green and leafy urban landscapes, while Saturday’s dinner will center on the food of the Turkish-Armenian border and the foodways of a single region under two nationalities. Devised and cooked by a dedicated team of experts from Turkey and Armenia, the dishes (paired with excellent local wines) will also feature in a short documentary “Haven’t We Shared Much Salt and Bread Together” about that region to be shown after dinner in the presence of the producer from the Kars Urban and Culture Research Association.
On Sunday, we look at landscape from the less obvious angles of air and time. We are happy to announce Nicola Twilley, journalist and co-presenter of the Gastropod podcast, as our keynote speaker. Twilley will speak about edible geographies and her involvement in a project to make smog meringues from the polluted air of different cities of the world: from terroir to aeroir. In two short plenaries before lunch, Inigo Thomas will speak about the concept of time in French Peasant Kitchens and Joshua Evans will examine Microbial Landscapes (from cheese to other ferments). A Ploughman’s Lunch, organized by Borough Market’s David Matchett, will feature protected British foodstuffs and provoke thought about how the British food landscape may change outside of the EU.
We look forward to seeing you at Catz in July.
This year sees the launch of The Oxford Museum Project, an exciting collaboration between the Oxford Food Symposium and the Pitt Rivers Museum in Oxford. The project is intended as an on-going collaboration between the museums of Oxford, many of which are rich in food-and-cookery-related artefacts, and those among our Symposiasts who would like to take advantage of an opportunity to expand their understanding of the history and practice of growing, preparing and cooking the world’s daily dinner.
The opening event will take place on 7th July, 1pm-3pm at the Pitt Rivers Museum Oxford. All Symposiasts are welcome. More details here.
Do you feel discouraged by the culture of “alternate facts”? Do you still value evidence based information? If so, the Oxford Symposium of Food & Cookery is teaming up with the Bodleian Library and the British Library for a WIKI-EDITATHON 7th July at St Catherine’s College, Oxford University 11.00 – 15.00 ahead of the start of the 2017 OSFC.
This workshop will provide you with all the skills and resources necessary to create new entries for and edit existing entries on the world’s most consulted encyclopedia.
Over the years the Symposium receptions and meals have evolved into excellent platforms for carefully selected producers to reach out to this choice group of opinion leaders from all areas of the food world. The Trustees are happy to consider any suggestions; please do not hesitate to get in touch with us.