Books and Downloads

E ach year, papers presented at the Oxford Symposium on Food and Cookery are collected in a volume of Proceedings – edited by Mark McWilliams, and published by Catheryn Kilgarriff at Prospect Books.

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, and to all our sponsors and contributors for making this service possible.

 

2018
Seeds

2017
Food and LandscapeBuy a copy

 

2016
Offal – rejected and reclaimed foodsBuy a copy

2015
Food &Communication
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2014
Food & Markets
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2013
Material Culture
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2012
Wrapped and Stuffed Foods
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2011
Celebration
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2010
Cured, Fermented and Smoked Foods
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2009
Food and Language
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2008
Vegetables
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2007
Food and Morality
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2006
Eggs in Cookery
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2005
Authenticity in the Kitchen
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2004
Wild Food
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2003
Nurture
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2002
The Fat of the Land
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2001
The Meal
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2000
Food and Memory
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1999
Milk: Beyond the Dairy
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1998
Food in the Arts
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1997
Fish: Food from the Waters
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1996
Food on the Move
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1995
Cooks and Other People
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1994
Disappearing Foods
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1993
Look and Feel:
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1992
Spicing up the Palate

 

1991
Public Eating
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1990
Fasting and Feasting
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1989
Staple Foods
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1988
The Cooking Pot
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1987
Taste
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1986
The Cooking Medium
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1985
Kitchen Lore and Science
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1984
Criteria for Excellence in Cookbooks
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1983
Food in Motion: Migration of Foodstuffs and Techniques
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1981
National and Regional Styles of Cookery
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