Sifter: The Ask Wed 5th February 2025 – Searching for Foods in History
The Ask is a monthly session to help food history enthusiasts and researchers learn how to use and share feedback about The Sifter. Sessions are interactive, fun, and can cover…
Death Matters : We Need to Talk About Animal Slaughter
Human animals have killed other animals for food for eons, taking a life to sustain another. While the omnivorous diet has seemed part of ‘human nature’ since the dawn of…
KL Techniques – Pickles Without Borders
The idea behind the Kitchen Lab came about during the Oxford Food Symposium’s yearly meet in July 2020 where, due to the pandemic, we all tuned in virtually. The sessions were engaging and interesting as always, but the virtual space in the breakout rooms after a presentation added an extra intimacy. Writer, Maryellen Burns-Dabaghian started a discussion thread on “Cooks vs. Food Historians” that sparked the question of the importance of cooking, the knowledge of cooking when writing about food or making recipes.
As a professional chef and recipe developer, I know it takes skill and experience to nail the dish behind the recipe and to make the process clear for the reader. I was very happy that Maryellen brought this important discussion to light. I am Birgitte Kampmann, based in Copenhagen, founder of the Kitchen Lab, chef and community builder.
The KL would be nothing without the support, interest and participation of the OFS members!
Kitchen Lab: The Art of Coddling with Chef Cordula Peters
The idea behind the Kitchen Lab came about during the Oxford Food Symposium’s yearly meet in July 2020 where, due to the pandemic, we all tuned in virtually. The sessions were engaging and interesting as always, but the virtual space in the breakout rooms after a presentation added an extra intimacy. Writer, Maryellen Burns-Dabaghian started a discussion thread on “Cooks vs. Food Historians” that sparked the question of the importance of cooking, the knowledge of cooking when writing about food or making recipes.
As a professional chef and recipe developer, I know it takes skill and experience to nail the dish behind the recipe and to make the process clear for the reader. I was very happy that Maryellen brought this important discussion to light. I am Birgitte Kampmann, based in Copenhagen, founder of the Kitchen Lab, chef and community builder.
The KL would be nothing without the support, interest and participation of the OFS members!
Sifter: The Ask Wed 2nd April 2025 – Searching for Foods in History
The Ask is a monthly session to help food history enthusiasts and researchers learn how to use and share feedback about The Sifter. Sessions are interactive, fun, and can cover…
Kitchen Lab: Saffron – A Tale of Tradition, Trade, and Taste
The idea behind the Kitchen Lab came about during the Oxford Food Symposium’s yearly meet in July 2020 where, due to the pandemic, we all tuned in virtually. The sessions were engaging and interesting as always, but the virtual space in the breakout rooms after a presentation added an extra intimacy. Writer, Maryellen Burns-Dabaghian started a discussion thread on “Cooks vs. Food Historians” that sparked the question of the importance of cooking, the knowledge of cooking when writing about food or making recipes.
As a professional chef and recipe developer, I know it takes skill and experience to nail the dish behind the recipe and to make the process clear for the reader. I was very happy that Maryellen brought this important discussion to light. I am Birgitte Kampmann, based in Copenhagen, founder of the Kitchen Lab, chef and community builder.
The KL would be nothing without the support, interest and participation of the OFS members!
We need to talk about ‘Food Design’: What is it and can it improve our relationships with food, individually or on a global scale?
Agriculturalists, economists, chefs, politicians & policy makers, and educationalists & educators have ‘solutions’ relating to improving the food system. Unfortunately, many have fallen flat, and we cast about for alternatives.…
Sifter: The Ask Wed 4th June 2025 – Searching for Foods in History
The Ask is a monthly session to help food history enthusiasts and researchers learn how to use and share feedback about The Sifter. Sessions are interactive, fun, and can cover…
We need to talk about Food Tariffs: “Forks, Fences, and Fallout: The Shock to Global Food and Diplomacy”
Food tariffs, once tools of economic strategy, have become flashpoints in a fragile global landscape. As nations erect trade barriers to protect domestic agriculture, the ripple effects are felt far…
Kitchen Lab – Memories and Recipes from a British-Bangladeshi Kitchen, a conversation and cookalong with writer Shahnaz Ahsan
The idea behind the Kitchen Lab came about during the Oxford Food Symposium’s yearly meet in July 2020 where, due to the pandemic, we all tuned in virtually. The sessions were engaging and interesting as always, but the virtual space in the breakout rooms after a presentation added an extra intimacy. Writer, Maryellen Burns-Dabaghian started a discussion thread on “Cooks vs. Food Historians” that sparked the question of the importance of cooking, the knowledge of cooking when writing about food or making recipes.
As a professional chef and recipe developer, I know it takes skill and experience to nail the dish behind the recipe and to make the process clear for the reader. I was very happy that Maryellen brought this important discussion to light. I am Birgitte Kampmann, based in Copenhagen, founder of the Kitchen Lab, chef and community builder.
The KL would be nothing without the support, interest and participation of the OFS members!
We need to get ready for the 2025 Symposium!
We'll be launching the 2025 Symposium website, including a sneak preview of the papers, the programme, details about keynote topics, meals, and other activities fully accessible to 2025 Symposium ticket…
Queers at the Table: Eat, Talk, Write, Draw.
Queers at the Table: Eat, Talk, Write, Draw. Food is more than nourishment — it’s memory, resistance, and connection. In queer communities, meals have long been a way to challenge…
