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.
Please consider making a small donation to enable us to keep offering these downloads free of charge – thank you.


2018
Seeds
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2017
Food and Landscape
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2016
Offal – rejected and reclaimed foods
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2015
Food & Communication
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2014
Food & Markets
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2013
Material Culture
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2012
Wrapped and Stuffed Foods
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2011
Celebration
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2010
Cured, Fermented and Smoked Foods
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2009
Food and Language
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2008
Vegetables
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2007
Food and Morality
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2006
Eggs in Cookery
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2005
Authenticity in the Kitchen
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2004
Wild Food
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2003
Nurture
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2002
The Fat of the Land
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2001
The Meal
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2000
Food and Memory
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1999
Milk: Beyond the Dairy
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1998
Food in the Arts
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1997
Fish: Food from the Waters
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1996
Food on the Move
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1995
Cooks and Other People
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1994
Disappearing Foods
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1993
Look and Feel:
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1992
Spicing up the Palate
1991
Public Eating
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1990
Fasting and Feasting
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1989
Staple Foods
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1988
The Cooking Pot
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1987
Taste
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1986
The Cooking Medium
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1985
Kitchen Lore and Science
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1984
Criteria for Excellence in Cookbooks
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1983
Food in Motion: Migration of Foodstuffs and Techniques
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1981
National and Regional Styles of Cookery
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An Index to the Proceedings of the Oxford Symposium on Food and Cookery 1981–1994
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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 
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