Books and Downloads
E ach year, papers presented at the Oxford Symposium on Food and Cookery are collected in a volume of Proceedings – edited by Mark McWilliams, and published by Catheryn Kilgarriff at Prospect Books.
Volumes from Symposia prior to the most recent three years are available on Google Books and as free downloads here – use the links below. The OSFC would like to thank Catheryn Kilgarrif and Tom Jaine, current and former publishers of the Proceedings, for their cooperation in making the PDFs available to us, and to all our sponsors and contributors for making this service possible.
We are proud to announce that the OFS Proceedings won the 2020 Gourmand Cookbook Award for best series about food published in the UK. The annual Gourmand Awards honor cookbook, food, and wine publishing around the world.
Please consider making a small donation to enable us to keep offering these downloads free of charge – thank you.
 2019Food and Power Buy a copy |
 2018 Seeds Buy a copy |
 2017 Food and Landscape Download book Buy a copy |
 2016Offal – rejected and reclaimed foods Download book Buy a copy |
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 2015 Food & Communication Download book Buy a copy |
 2014Food & Markets Download book Buy a copy |
 2013Material Culture Download book Buy a copy |
 2012Wrapped and Stuffed Foods Download book Buy a copy |
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 2011Celebration Download book Buy a copy |
 2010Cured, Fermented and Smoked Foods Download book |
 2009 Food and Language Download book Buy a copy |
 2008 Vegetables Download book Buy a copy |
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 2007 Food and Morality Download book Buy a copy |
 2006 Eggs in Cookery Download book Buy a copy |
 2005 Authenticity in the Kitchen Download book Buy a copy |
 2004 Wild Food Download book Buy a copy |
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 2003 Nurture Download book |
 2002 The Fat of the Land Download book |
 2001 The Meal Download book Buy a copy |
 2000 Food and Memory Download book |
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 1999 Milk: Beyond the Dairy Download book Buy a copy |
 1998 Food in the Arts Download book |
 1997 Fish: Food from the Waters Download book |
 1996Food on the Move Download book |
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 1995 Cooks and Other People Download book |
 1994Disappearing Foods Download book |
 1993 Look and Feel: Download book |
 1992Spicing up the Palate |
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 1991Public Eating Download book Buy a copy |
 1990 Fasting and Feasting Download book Buy a copy |
 1989 Staple Foods Download book Buy a copy |
 1988The Cooking Pot Download book |
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 1987 Taste Download book |
 1986 The Cooking Medium Download book |
 1985 Kitchen Lore and Science Download book |
1984 Criteria for Excellence in Cookbooks Download book |
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 1983 Food in Motion: Migration of Foodstuffs and Techniques Download book |
 1981 National and Regional Styles of Cookery Download book |
 An Index to the Proceedings of the Oxford Symposium on Food and Cookery 1981–1994 Buy a copy |
Celebration: 30 Years of the Oxford Symposium on Food & Cookery
This volume, edited by Jill Norman, contains memories of the Symposium from some of the most prestigious symposiasts, from 1981 to 2011.
Contributors include: Theodore Zeldin on ‘What Recipes Reveal and Conceal’, Ken Albala on ‘Breakfast’, Raymond Blanc on ‘Essence of Tomato’, Sophie and Michael Coe on ‘Borshch’, with a fine recipe, and Caroline Conran on ‘Cuttlefish Rouille’, again with two fine recipes. The illustrative material from the archives show how the event developed from a gathering of like minded souls, enjoying dinner together, to the current day fabulous celebration of food history, with over 300 people, enjoying curated banquets, now in the dining hall of St. Catherine’s College, every July.
A fine record of this annual event, with menus designed by Jake Tilson, and a great collection to remember those who have now departed this earth, the coming stars and the redoubtable committee who work tirelessly on the event.
Price: £10.00 80 pages Hardback
Buy a copy
