CHANGE THE CONVERSATION / EXPAND THE TABLE / IMPROVE THE PLATE

As Trustees and organizers of the Oxford Food Symposium, we’re aiming to be back in Oxford for our usual high-octane weekend at St Catz in 2021, our 40th anniversaryif circumstances allow. Meanwhile, we’re delighted to report on an astonishingly creative and invigorating 2020 V-Symp, memories of which can be found here. So while it may be possible to hold a physical Symposium on the subject of Food & Imagination July 9-11 next year, at the time of writing (Aug. 2020), we can but imagine what form this will take.

We are all, however, much enthused by what this new sympotic world has to offer a community such as ours – once a Symposiast, always a Symposiast – that has gathered over forty years. This year was different, but no less stimulating intellectually and socially, and we intend to continue with a virtual gathering that’s no longer an experiment but an established success. 

Meanwhile:

Pull up a chair at the third OFS Kitchen Table on Wednesday, December 16th at 17.00 GMT where we’ll be talking about Shared Visions: Expressions of Hope through Food on the Table with Priscilla Mary Işın, Nanna Rögnvaldardóttir, Priya Mani and Linda Roodenburg. Entry is open to all but seats are limited so that everyone’s voice can be heard.

Click here to book.


“Normal” Yearly Timetable
mid-AugustWe define the following year's subject
mid-OctoberWe call for papers
mid-DecemberRegistration opens online
January 31Deadline for paper proposals
March 1stDeadline for Young Chefs Grants applications
March 15We send out notification of paper-acceptances
early June, possibly earlier when fully bookedRegistration closes
mid-JuneUnedited, draft papers are available to Symposiasts via the website
early JulySymposium Weekend, Proceedings of the previous year available in print
Latest news

Read reports on the VSymp spaceship’s glorious maiden voyage here and here.

Congratulations to our President, Claudia Roden on her lifetime achievement award. More details here.

Watch our 2019 plenary sessions from Marion Nestle, Carolyn Steel and Zita Cobb here

Listen to voices from the 2019 Symposium created by podcast producer Anna Sigrithur

“I was shocked in ways I didn’t think were possible!” Read about our Young Chefs’ experiences at this year’s Symposium here

All of our proceedings up to 2015 are available free on Google Books. Browse the papers here