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 Buy a copy	2017 Food and Landscape Buy a copy	2016 Offal – rejected and reclaimed foods Buy a copy	2015 Food & Communication Download book Buy a copy
2014 Food & Markets Download book Buy a copy	2013 Material Culture Download book Buy a copy	2012 Wrapped and Stuffed Foods Download book Buy a copy	2011 Celebration Download book Buy a copy
2010 Cured, Fermented and Smoked Foods Download book	2009 Food and Language Download book Buy a copy	2008 Vegetables Download book Buy a copy	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	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	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	1996 Food on the Move Download book	1995 Cooks and Other People Download book
1994 Disappearing Foods Download book	1993 Look and Feel: Download book	1992 Spicing up the Palate	1991 Public Eating Download book Buy a copy
1990 Fasting and Feasting Download book Buy a copy	1989 Staple Foods Download book Buy a copy	1988 The Cooking Pot Download book	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	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