Poverty foods have varied across time, places, and cultures, ranging from the products of subsistence agriculture and foraging to mass-produced industrial foods. The rise of starvation as a weapon of war and oppression has lent increased urgency to the theme of Poverty Food, chosen in 2023 as the topic for the 2026 Oxford Food Symposium.
Symposium ticket holders who are logged-in access papers, programme and events here.
How to join us for the remaining online events
Purchase an Online Symposium Ticket
Single Event Passes
Access one event and its associated papers and presentations for £15 per event.
If you later decide to upgrade to a full symposium ticket, please email us and we will provide a voucher equal to the value of your single-event ticket(s), which can be used as credit towards the £40 Online Symposium Ticket.
Or register for free to attend the live Zoom conversation without access to papers and presentations.
Survival, Sharing and the Politics of Poverty Food
Thursday 10th September – 5:00pm
Survival, Discipline and the Power to Define Food
Thursday 24th September – 5:00pm
Aid, Poverty and the Ethics of Care
Wednesday 30th September – 5:00pm
Scarcity, Memory and Changing Taste
Thursday 8th October – 5:00pm
Poverty in Performance, Literature and Community
Thursday 22nd October – 5:00pm
Keynote speakers
Dr Julian Baggini
Dr Julian Baggini is an author, Visiting Research Fellow at the University of Leeds, and member of the Food Ethics Council
Dr Zachary Nowak
Dr Zachary Nowak is the Director of the Umbra Institute and a Lecturer at the Harvard University Extension School
Ms Elizabeth Mpofu
Ms Elizabeth Mpofu is the former General Coordinator of La Via Campesina and an organic farmer and activist
Guest Chefs
Tom Hunt
Tom Hunt is an award-winning eco-chef, food sustainability consultant, and Guardian columnist dedicated to transforming the way we eat for the better
Elisabeth Luard
Elisabeth Luard, is a food writer, memoirist and illustrator who’s been writing about life, liberty and cookery in books, magazines and newspapers for forty years
Yeshi Jampa and Julie Kleeman
Together they own and run the Oxford-based Taste Tibet restaurant and festival food stall
OFS Young Chefs inspired by…
Dee Woods is an award-winning food system leader and celebrated nomadic cook in the kitchen of food sovereignty
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.
Applications for this are now closed.
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.
Applications for the Young Chef Grants now closed.
What to expect
The Weekend 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; no academic qualifications are required, but space is limited, so book early to guarantee a spot in college.
We are refreshing the Symposium format to create a more flexible and engaging experience for all symposiasts—whether you join us in person at St Catz or participate entirely online.
To learn more about our monthly events — Kitchen Table Conversations, Sifter:The Ask, Kitchen Lab,
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