Food & Time
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 at St. Catherine’s College in Oxford promises distinguished keynote talks, paper panels in parallel sessions, curriculum-inspired meals prepared by guest chefs, and other educational and social activities.
The Symposium is open to all and no academic qualifications are required to participate. However space is limited at St Catherine’s, so book early to guarantee a spot.
Subsidised student places
The American Friends of the Oxford Symposium and the Julia Child Foundation subsidise 50% of the cost of a limited number of places at the Symposium for Students.
If you are interested in applying please fill out the form below.
Young Chefs grants
The American Friends of the Oxford Symposium and the Julia Child Foundation 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.
Opening of applications for the Young Chef Grants will be on the 12th of January.
To learn more about our monthly events — Kitchen Table Conversations, Sifter:The Ask, Kitchen Lab,
please sign up to our monthly newsletter.
Keep in the loop
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.
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