Polly Russell, OSFC Trustee and British Library Curator introduces a series of events at the British Library April – May 2018
Late last year a colleague from the Events team at the British Library where I work as a Curator asked me if I’d be interested in curating a food-focussed season of talks and tastings. He had hardly finished asking the question when I answered with a resounding ‘yes’. As a Curator with a focus on food and a Trustee of the Oxford Symposium on Food and Cookery (OSFC), the opportunity to facilitate a series of conversations about food at the British Library was too good to be true. At the risk of irking my non-food focussed curator colleagues, I would hazard that food is the topic most represented throughout the library’s millions of items. Whether it is handwritten manuscripts or printed cookery books, letters and diaries revealing the intimate details of eating habits, historical patents of cooking technology or in-depth oral histories of food producers, food is present in the British Library’s collections. The Food Season, therefore, offers a wonderful opportunity to introduce these collections to new audiences and to instigate a series of lively conversations about food in the past, present and future.