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Welcome from our President Claudia Roden
Our President, Claudia Roden, has long been a guiding light of the Oxford Symposium. Her books, among them the ground-breaking The Book of Middle Eastern Food and The Book of Jewish Food, have inspired food historians and sociologists as well as home-cooks and professional chefs for more than five decades. But it is her skill as story-teller – meticulous recorder of treasured memories – that makes her books irresistible.
Opening Keynote by Charles Spence. Gastrophysics: The Psychology of Herbs and Spices
Professor Charles Spence is an experimental psychologist at the University of Oxford, where he explores the impact that sight, sound and touch have on our perceptions of taste. With more…