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, to celebrate our 40th anniversary on July 9-11, if circumstances allow. We will take a decision about that in mid-March. 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. 2020 was certainly different, but no less stimulating intellectually and socially. Therefore, whether or not we can achieve a physical Symposium, we intend to continue with a virtual gathering that’s no longer an experiment but an established success. So no matter where we will meet, paper-presenters will be able to present their papers for discussion (deadline for proposals being January 31), guests will include the full complement of speakers and chefs, and the Proceedings will be edited and published in due course through the good offices of our Editor, Mark McWilliams.
Meanwhile, join us at the OFS Kitchen Table!
The fourth gathering of this monthly series will take place on Thursday, January 21st at 17.00 GMT. Kamal Mouzawak and friends in Beirut will share stories from Souk el Tayab, Tawlet Beirut, of the food and people of the Lebanon. Since biblical times the Lebanon has been a multicultural, geographically diverse country and the people have had more than their fair share of troubles. Is food up to those many challenges, can it really bring people together? Entry is open to all but seats are limited so that everyone’s voice can be heard.
Click here to book.
“Normal” Yearly Timetable
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