Sifter: The Ask Wed 2nd Oct 2024 – 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 : Gleaning in the 21st century: old traditions and new solutions for our waste-conscious world
Jean-François Millet, Des Glaneuses, 1857 oil on canvas, Wikiart “...there was a time when your fathers, your husbands and your brothers were so often awakened by the call of the…
Kitchen Lab – From Polish roots to New York icon- The evolution and craft of the classic bagel
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!
KL Techniques – A timeless delicacy: Exploring Persian fruit leather and its infinite possibilities
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: Indigeneity – land, food, and creative engagement with place
Anishinaabeg Manoomin Indigeneity is intrinsically linked to land, representing a sacred connection to ancestral territories that have sustained Indigenous peoples for millennia. The land is more than just physical…
Sifter: The Ask Wed 4th December 2024 – 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 – The Pleasure of Oysters
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: Seasonal exchange – darkness to light
Seasons Greetings - Water colour by Elisabeth Luard Many of us use food as a love language, calling to mind Marcel Mauss’s idea of “The Gift” where giving establishes social…
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!
