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X-WR-CALDESC:Events for Oxford Food Symposium
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DTSTART;TZID=Europe/London:20200710T161500
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SUMMARY:Opening Keynote by Charles Spence. Gastrophysics: The Psychology of Herbs and Spices
DESCRIPTION: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 than 500 scientific articles published in distinguished journals\, he has received wide recognition and numerous prestigious awards for his ground-breaking work. His 2017 book\, Gastrophysics: The New Science of Eating\, opened his findings to a wide audience\, making all of us appreciate that there is more to our perception of food than what is merely on the plate. His keynote presentation is entitled\, “Gastrophysics: the psychology of herbs and spices.”
URL:https://www.oxfordsymposium.org.uk/event/opening-keynote-on-neurogastronomy-by-charles-spence/
CATEGORIES:Keynote,Plenary,Plenary Sessions
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/05/Charles-Spence_copyright-Sam-Frost.jpg
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LAST-MODIFIED:20201007T114429Z
UID:154-1594396800-1594397700@www.oxfordsymposium.org.uk
SUMMARY:Welcome from our President Claudia Roden
DESCRIPTION: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.  \n 
URL:https://www.oxfordsymposium.org.uk/event/welcome-from-president/
CATEGORIES:Plenary,Talk
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/05/Claudia-1.jpeg
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