Talking of Rules and Rituals as practised in the past
This time of the year deserves a rest from the present. Talking of Rules and Rituals as practised in the past, none more useful that those laid down by Rev…
Category: Blog
We need to talk about… Food in Translation – a digest of the chatline
What follows is a digest of the enthusiastic chatline on the perils and pleasures of what may (or may not) get lost in translation. Invited guests Maureen Fant, Anthony Buccini and Ken Albala…
We need to talk about… Salt and Bitter – a digest of the chatline
At the Kitchen Table on January 18th, Jennifer McLagan (Bitter, Blood, and Odd Bits), and Naomi Duguid, (The Miracle of Salt) explored the effect of bitter and salt on the palate. What follows is a rough…
A mid-winter Potluck of Rules and Rituals: a digest of the chatline
Rituals and rules for celebrations, particularly those that mark the winter solstice in the northern hemisphere, was (loosely) the subject of our Kitchen Table on Thursday December 15, 2022. A pot-luck…
Season’s greetings and all good wishes for the New Year…
…from your friendly neighbourhood blog-hosts, Chair (retired) Elisabeth Luard and Trustee (Meals Co-ordinator) Gamze Ineceli (and btw – please do let us have suggestions/volunteerings for posts). As the year turns,…
From Fire to Fork to Future Foods – digest from the chatline
From Fire and Forks to Future Food was the subject of an OFS Kitchen Table held on Wed 16th November. Hosted by Trustee Priya Mani with guests Rachel Laudan, Ben…
Remembrance of Christmases past
By way of an introduction to our pot-luck Kitchen Table on December 15, Elisabeth Luard remembers three of her own Christmases past: Upsidedown Christmas in Uruguay Fireflies in mimosa trees,…
Talking about our Wiki-Editathons with Roberta Wedge
An important element in the Oxford Food Symposium’s on-line presence (we started in earnest in July 2020 – no need to explain why) are the regular Wikipedia training sessions run…
We need to talk about… Culinary Identities and Chefs’ Choice with Harold McGee, OFS Young Chefs, Jeremy Lee and Billy Wagner – digest from the chatline
What follows is an edited chatline from October 19th’s Kitchen Table on the reality behind choosing a career in the professional kitchen. If cheffing needs to be more than cooking,…
Oxford Food Symposium and The Sifter
As its name suggests, The Sifter, a database for the analysis of cookbooks that allows searchers to sift out the information they actually want, first saw the light of day in…
