Food and Material Culture
We are pleased to announce that another volume of our proceedings is now freely available on Google Books: Food and Material Culture.
Find out about turkish coffee, table manners or thalis here.
The Symposium proceedings are published by Prospect Books for three years after publication. After this point they are freely available on Google Books.
Other recently available titles on Google Books include: Wrapped and Stuffed Foods, Celebration , and Cured, Fermented and Smoked Foods.
Fiona Sinclair and Andrew Dalby introduce Symposiast Naomi Duguid
Image credit: Nanna Rögnvaldardóttir
A new book from Naomi Duguid is a reason to celebrate,” said David Tanis in the New York Times, setting the tone for a seductive review of Naomi’s Taste of Persia (published in September 2016). She is now author or part-author of eight books. Naomi has recently become a Trustee of the Oxford Food Symposium: and so, for the Symposium blog, Fiona asked her when she first heard of the Symposium and why it attracted her.