Food & Time

2nd – 4th July 2027 at St Catherine’s College, Oxford/UK
Online TBC

The theme of next year’s Symposium (2nd-4th July 2027) is Food & Time. We look forward to discussions of various conceptions of time – historical, measured, seasonal, diurnal, imaginative, psychological, conceptual – and their connection to food and cookery. Papers may touch on culinary history; memory; time-related technologies, tools, and material culture; time as an essential ingredient; calendrical and seasonal observances; and more.

What to expect

The Weekend promises distinguished keynote talks, paper panels in parallel sessions, curriculum-inspired meals prepared by guest chefs, and other educational and social activities. The Online Conference continues the engagement through various Zoom meetings and allows participation by those who can’t make it to St Catherines.

The Symposium is open to all; no academic qualifications are required, but space is limited at St Catz, so book early to guarantee a spot in college.

Get involved

Join us at the Symposium

Tickets will be released before the end of the year, sign-up below and be the first to know when they are. As well as full price tickets, there are early-bird offers, a limited number of student grants and Young Chef places available.

Get notified about tickets by signing up below

Propose a paper

The Oxford Symposium on Food and Cookery invites anyone with an interest in food and its history to submit a paper for consideration. The Symposium maintains high standards regarding content, however has a longstanding tradition of quirky openness to all things, including seemingly non-academic topics. To learn more about the process and requirements click the button below.

Get notified about proposals by signing up below

Student and Young Chefs grants

The American Friends of the Oxford Symposium and the Julia Child Foundation subsidise 50% of the cost of a limited number of student places at the Symposium.

They also annually sponsor the Young Chef Grants, designed to bring several early career food professionals to experience both the academic and practical guises of the Symposium. Young Chef Grants are awarded to culinary professionals with not more than ten years in the industry.

Get notified about the grants by signing up below

To learn more about our monthly events — Kitchen Table Conversations, Sifter:The Ask, Kitchen Lab,
please sign up to our monthly newsletter.

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