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…
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…
Jake Tilson is an artist, author, typographer, graphic designer, self-confessed typography-addict and many-times-over Oxford Symposium Trustee. Jake’s artworks and books are held in many museums and public collections around the…
Our founding Symposiast Theodore Zeldin – Palestine-born Emeritus Fellow of St. Anthony’s College, philosopher, historian of all things French, seeker after happiness and intelligent conversation – provided an introduction to the Symposium’s 2011 cookbook, Celebrations, published to mark our 30th anniversary. As President of The…
Wind the clock back forty years to 1981. Assembled at St Antony’s College, Oxford, is random collection of philosophers, historians, scholars, non-scholars, readers, writers, scientists, biologists and (mostly) subscribers and…
Book now to pull up a chair at the very first OSF Kitchen Table on Tuesday October 20th for our first informal, interactive gathering by special request from this year’s…
Charles Perry pays tribute to the diplomat and food historian Alan Davidson, an incurable romantic who changed the course of food history Elisabeth Luard writes: In celebration of our Turkish…
