Tea Break
Following the keynote by Vivienne Lo, let's gather for tea, to continue discussing informally. And who knows? Our speaker may even drop in to chat. Your host will be Naomi…
The Sophie Coe Prize: Announcement and Tribute to the Coes
The Sophie Coe Prize is the most prestigious and longest-running prize for writing in English in the field of food history. Established by Michael Coe and Alan Davidson in 1995,…
Rising Scholar Presentation
The Oxford Rising Scholar recognizes a young scholar who has not reached the age of 31 years by the opening day of the annual Symposium. First awarded in 2007 and…
Reports from the Young Chefs
In order to make the Symposium experience more accessible to food professionals early in their careers, the Friends of the Oxford Food Symposium sponsor a program of Young Chef Grants.…
Keynote from Harold McGee: A Nose Dive Into Plant Aromas
Harold McGee started his professional life as literature and writing instructor at Yale University, focusing on Romantic poetry: his dissertation was entitled “Keats and the Progress of Taste.” But he…
Concluding Keynote by Krishnendu Ray: Summing up the Journey
Professor Krishnendu Ray is Chairman of the Department of Food Studies at New York University’s Steinhardt School of Culture, Education and Human Development. A sociologist by training, Ray’s interests focus…
2023 Topic Selection
Symposium tradition dictates that the final session be devoted to democratically selecting the theme for the symposium three years hence. The session is joyfully chaotic and will be hosted by…
Welcome from our President Claudia Roden with Elisabeth Luard and Ursula Heinzelmann
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…
Margaret Atwood on Fictional Foodies in conversation with Mark McWilliams
We’re over the moon (appropriately for this year’s subject) that Margaret Atwood has agreed to address us in our fortieth anniversary year on Fictional Foodies. As one of Canada’s best…
Eric C. Rath on The Imaginary Cuisine of Medieval Japan
Eric C. Rath, culinary historian and enthusiast for all foods Japanese, will illuminate The Imaginary Cuisine of Medieval Japan. As Professor of history at the University of Kansas, he teaches…
Tea
One person's tea might be another one's breakfast - here is some toast to nourish everyone while we're setting off in our imagination...
Sophie Coe Prize Announcement
The Sophie Coe Prize is the world’s best prize for writing on food history. The £1,500 Prize is awarded each year to an engaging, original piece of writing that delivers new research…
