Food and Communication

We are pleased to announce that another volume of our proceedings is now available on Google Books for free: Food and Communication.

Learn about the etiquette of slurping in Japan, tattoos in the kitchen, the ideology of cookbooks from the Spanish Civil War and more here.

The Symposium proceedings are published by Prospect Books for three years after publication. After this point they are available for free on Google Books.
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Symposiast Katrine Klinken has produced this video of her time at our Symposium on Seeds

Symposium trustee Gamze Ineceli introduces a seed planting project started after last year’s Symposium on food and landscape

This is a story of seven regions and seven landscapes where centuries-old production and conservation methods endure from season to season and generation to generation, whose purpose is to preserve, sustain and continue.

Top row left to right: Alaçatı / İzmir; Karaman; Kars; Antakya. Middle row left to right: Çanakkale; Çanakkale ; Bodrum / Muğla; Cappadocia / Nevşehir; Cappadocia / Nevşehir. Bottom row: Trabzon; Trabzon; Bozcaada / Çanakkale; Tekirdağ; Diyarbakır

Seven regions of Anatolia planted and nurtured dwarf borlotti beans that were graciously donated to the Oxford Symposium on Food and Cookery by Franchi Seeds in collaboration with the Eden Project and David Matchett of the Borough Market.

Map of Turkey showing the growing areas for the borlotti beans