It Tastes Green
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…
Author: Fiona Sinclair
2013 Symposium Proceedings Free on Google Books
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…
Symposiasts at Work: Naomi Duguid
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…
Fumbling for Terroir
Volker Bach examines what Renaissance German beer culture can teach us about an elusive concept In 1575, the German lawyer and beer connoisseur Heinrich Knaust published Five Books on the…
Next Wikieditathon Date Announced
Image credit On 21 January 2017 millions of people across the globe marched on behalf of women’s rights and, by extension, all forms of discrimination. Now, many wonder what tangible…
Young Chef Report 2016
Naomi Kelsey, one of the 2016 Young Chefs, reflects on her experience at the Symposium My passion for food began at a young age: baking cakes with my mum and…
The Oxford Symposium on Food and Cookery Oral History Project
Image credit Máirtín Mac Con Iomaire introduces a new oral history project On becoming a Trustee two years ago I was asked to develop an oral history project relating to…
Navigating Flavour at the Christmas Market
Volker Bach looks at branded foods as guideposts and guarantors of quality Christmas fairs have a long tradition in Germany. Originally, they existed to provide markets for rural buyers when…
Symposiasts at work: Pelin Dumanlı
Andrew Dalby introduces Symposiast Pelin Dumanlı All images: Pelin Dumanlı Pelin reached Oxford in 2016… at last. She first proposed a paper back in 2012 (‘pushing her luck’, as she…
Kokoretsi and other Greek Easter Delicacies
Symposiast Aglaia Kremezi on the most sought after Greek Easter delicacy The mass slaughtering of Easter lamb reaches its peak the week before Greek Easter and not just vegetarians but…
