Food and Landscape: Inglourious Bustards

 Grouse butt on Marrick Moor.” width=

Grouse butt on Marrick Moor

Image credit
Symposiast Thom Eagle considers whether game is a wild or a farmed food

There is no wilderness in Britain. The landscape which today forms the battleground between conservationist and gentry is only the latest expression of the work of millennia, to subjugate wildness into something amenable to humanity. The land is manmade. Once a vast forest covered the country, almost to the peaks of the uplands; the Broads and the Fens were water; the Suffolk coast was heath and wood. The nature which inhabits these industrial landscapes is that which we allow to exist – everything dangerous is long-gone, and everything not useful has retreated. Hares, snails, pigeons, rabbits, deer, introduced by waves of invaders and migrants as sources of food or entertainment, have all become part of the British ecosystem. Nothing is natural, nothing is wild; a muntjac eats the brambles in my garden.
Continue reading

Food and Landscape: Fields in Fulham

Late 17th century vegetable garden. From The new art of gardening by Leonard Meager.” width=

Late 17th century vegetable garden. From The new art of gardening by Leonard Meager

Symposiast Malcolm Thick finds the ghost of farmers’ fields in Fulham

Many (many) years ago I slept on the floor of a friend’s house one August while doing some research in the National Archives in London. The house was one of a small Victorian terrace on the busy Fulham Palace Road in West London. On the other side of the road was a large cemetery where my housemates went mushrooming in the early morning. Continue reading

July 2017 Wikithon announced

 Image from a previous wikithon at the British Library” width=

Image from a previous wikithon at the British Library

This July the Oxford Symposium on Food & Cookery is teaming up with the Bodleian Library and the British Library for a WIKI-EDITATHON on the 7th July at St Catherine’s College, Oxford University

Do you feel discouraged by the culture of “alternate facts”? Do you still value evidence based information? If so, come and join us for a Wikieditathon taking place at St Catherine’s College on Friday 7th July, 11.00 – 15.00 ahead of the start of the 2017 OSFC. This workshop will provide you with all the skills and resources necessary to create new entries for and edit existing entries on the world’s most consulted encyclopedia.
Continue reading

Invitation to The Oxford Food & Museum Project

Pitt Rivers Museum.” width=

The Oxford Food & Museum Project
Foodwriters’ views on objects from Oxford University Museum Collections
Linda Roodenburg and Laura Van Broekhoven
invite all those attending
our 2017 Oxford Symposium on Food & Cookery
to the first event of
The Oxford Museum Project
to be held at
The Pitt Rivers Museum
on Friday July 7th 2017
from 1pm-3pm

 

The Oxford Museum Project is intended as an on-going collaboration between the museums of Oxford, many of which are rich in food-and-cookery-related artefacts, and those among our Symposiasts who would like to take advantage of an opportunity to expand their understanding of the history and practice of growing, preparing and cooking the world’s daily dinner. Continue reading

It Tastes Green

 Original book source: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885, Gera, Germany.” width=

Original book source: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885, Gera, Germany

Image credit
The rise, fall and persistence of galium odoratum

Volker Bach continues his occasional series on German historical recipes.

Many colour-flavour combinations are intuitive. An orange or yellow drink is likely to be citrus-flavoured, a red one will probably taste of berries. Green is harder to place. In France, you can be confident you will enjoy a refreshing menthe a l’eau while in the United States, lime is the safer bet. In Germany, the traditional culinary code dictates that green lemonade, ice cream or jelly taste of woodruff.

Known by its German colloquial name as Waldmeister (master of the forest), this plant with its distinctive white flowers and crowns of leaves around the stem grows in deciduous forests throughout Germany and can be gathered wild in spring and early summer. The leaves and stems can be used to flavour drinks and sweets. This is best done by allowing them to wilt slightly after they are picked and then pouring boiling water over them to extract the aroma. Steeping them for extended periods is not recommended because of their high coumarin content, but happens frequently. The result is an occasional headache.
Continue reading