From the virtual OFS editing-suite with Elisabeth Luard and Gamze Ineceli: Final Volume
Herewith we wrap up the series of edited chatlines from Food & Imagination at the 2021 Symposium Weekend From Keynote Speaker Eric C. Rath’s Chatline: Defining “cuisine”: How could anyone say…
From the virtual OFS editing-suite with Elisabeth Luard and Gamze Ineceli: Volume 3
From the Chatline with Chef Skye Gyngell of Spring Restaurant in London, at the 2021 Symposium Weekend on Food & Imagination: Reconnecting to the Past: I have a wonderful photo…
From the virtual OFS editing-suite with Elisabeth Luard and Gamze Ineceli: Volume 2
Elisabeth Luard and Gamze Ineceli take another wander down memory lane with the chatlines from Food & Imagination at the 2021 Symposium Weekend From Keynote Speaker Rob Hopkins chatline: If…
From the virtual OFS editing-suite with Elisabeth Luard and Gamze Ineceli: Volume 1
This is a new series of questions and comments from this year's Food & Imagination chatlines. While we don't record the discussion-sessions, the chatlines are recordable by everyone present.
Elaine Mahon, recipient of one of the first Young Chef Grants, is organising a new venture, The Young Chefs Collective
The idea of establishing an OFS Young Chefs Collective was born out of a discussion at the Symposium in 2020 among past recipients of the Young Chef's Grant. Awarded competitively, the grant (numbers vary from year to year) was first established in 2009 as an annual award-scheme under the guidance of Trustee Harold McGee with the aim of offering young culinary professionals an opportunity to explore what the Symposium has to offer.
Food & Imagination: Sharing the Magical Worlds of three Remarkable Chefs from Different Corners of the World
"Cultural practices must evolve and change, as does nature herself. Our shared future depends on it."
An Artist's Mind at Work: Jake Tilson
Jake Tilson is an artist, author, typographer, graphic designer, self-confessed typography-addict and many-times-over Oxford Symposium Trustee. Jake’s artworks and books are held in many museums and public collections around the…
Our Patron Theodore Zeldin’s thoughts on the foundation of the Oxford Symposium on Food and Cookery
Our founding Symposiast Theodore Zeldin – Palestine-born Emeritus Fellow of St. Anthony’s College, philosopher, historian of all things French, seeker after happiness and intelligent conversation – provided an introduction to the Symposium’s 2011 cookbook, Celebrations, published to mark our 30th anniversary. As President of The…
As we get ready to celebrate our 40th year, symposium Chair Elisabeth Luard takes us back to the beginnings of OSFC
Wind the clock back forty years to 1981. Assembled at St Antony’s College, Oxford, is random collection of philosophers, historians, scholars, non-scholars, readers, writers, scientists, biologists and (mostly) subscribers and…
Announcing the first OFS Kitchen Table: Tickets available
Book now to pull up a chair at the very first OSF Kitchen Table on Tuesday October 20th for our first informal, interactive gathering by special request from this year’s…