Update from our Chair, Elisabeth Luard, on Keynotes and Guest Chefs
Greetings and good news, Symposiasts, old and new! We’ll be back at St. Catz July 8-10, 2022 (all things being equal) for the first time since our gathering in 2019. Although we’ve…
Category: Blog
We need to talk about… Grain
At our February 2022 Kitchen Table, Going with the Grain, Trustee Naomi Duguid hosted a discussion between baker and grain activist Dawn Woodward; UK farmer Fred Price who grows grain, keeps pigs and runs a bakery on the farm; and seed-scientist Prof. Kevin Murphy of Washington State…
In our second literary musing relevant to this year’s theme, Portable Food: Food Away From The Table, our president Claudia Roden CBE describes a memorable outdoor feast
It is part of the introduction to her book Picnics, first published by Jill Norman Ltd, 1981. “Visions of paradise have always been of the great outdoors, of trees laden…
We need to talk about… Social Justice in the Gastronomic World – a digest from the chatline
At the first of this New Year’s Kitchen Table gathering, OFS Trustee Cathy Kaufman introduced a wide-ranging discussion of Social Justice in the Gastronomic World in the light of events…
We begin the New Year with a handful of literary musings relevant to this year’s theme, Portable Food: Food Away From the Table.
The first of these is an edited extract from a privately-printed pamphlet by Lorenzo Millo Casas of the Spanish Gastronomic Academy dated Christmas 1987 (translated and edited with the author’s permission). Elaboration on why the paella is never served at…
We Need To Talk About Street Food – a digest of the chatline
Dismantling inequality within our systems and elevating untextual embodied knowledge was the heart of the Kitchen Table conversation as Trustee Scott Barton welcomed Renni Flores of Sabor da Bahia with…
Season’s Greetings from your friendly neighbourhood blog-hosts, OFS Trustees Elisabeth Luard and Gamze Ineceli, and the merriest-possible New Year to everyone who’s stuck with us through thick and thin throughout 2021.
Our monthly gatherings at the Kitchen Table carry on apace (programme news will be on its way shortly). And while we don’t record the actual talk-fests – what’s said at…
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…
