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DTSTART;TZID=Europe/London:20260408T170000
DTEND;TZID=Europe/London:20260408T183000
DTSTAMP:20260409T073846
CREATED:20260317T095644Z
LAST-MODIFIED:20260326T163021Z
UID:39826-1775667600-1775673000@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 8th April  2026 - Searching for Foods in History
DESCRIPTION:The Ask is a bi-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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-1-april-2026/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-1-april-2026/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260325T170000
DTEND;TZID=Europe/London:20260325T190000
DTSTAMP:20260409T073846
CREATED:20260313T162011Z
LAST-MODIFIED:20260313T164654Z
UID:39777-1774458000-1774465200@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab –  Galettes Bretonnes : Buckwheat from Brittany
DESCRIPTION:Buckwheat Harvesters at Pont Aven\,  Emile Bernard\, Date: 1888 WikiArt \nJoin us for a Kitchen Lab dedicated to the humble galette bretonne. In this hands-on session\, we will explore the traditions of Brittany’s buckwheat galettes while cooking and showcasing a variety of fillings for you to choose from. \nMy co-host will be Mary Margaret Chappell\, an international food writer and symposium presenter joining us from her Cancale kitchen in Brittany. In 2018\, she presented a fascinating paper on the history of buckwheat in Brittany\, and she will share insights into the grain’s cultural and culinary role alongside practical cooking tips. \nWhether buckwheat is a familiar ingredient in your kitchen or something you are just beginning to explore\, please join us \, grab your apron and frying pan – we promise a lively fun cookalong. \nWarm regards from Copenhagen\, Birgitte \n  \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-mar26/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2026/03/buckwheat.png
LOCATION:https://us06web.zoom.us/j/86782504805
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260204T170000
DTEND;TZID=Europe/London:20260204T183000
DTSTAMP:20260409T073846
CREATED:20260119T125240Z
LAST-MODIFIED:20260119T211417Z
UID:39525-1770224400-1770229800@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 4th February 2026 - Searching for Foods in History
DESCRIPTION:The Ask is a bi-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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-4-feb-2026/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-4-feb-2026/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260126T173000
DTEND;TZID=Europe/London:20260126T193000
DTSTAMP:20260409T073846
CREATED:20260112T121402Z
LAST-MODIFIED:20260112T154931Z
UID:39498-1769448600-1769455800@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - Sri Owen Remembered: An Indonesian Cookalong
DESCRIPTION:Join us in honouring the late Oxford Food Symposist and Indonesian food writer Sri Owen in this Kitchen Lab cookalong. \nFood writers Elisabeth Luard and Petty Elliott will share food memories and reflections on Sri’s approach to cooking\, eating\, and hospitality. \nSri was the author of ten cookbooks focused on Indonesian food and played an important role in bringing its traditions to an international readership. \nWhen asked about her work\, Sri said in 2020: \n“An Indonesian food lover who has chosen permanent exile: is that how I think of myself? Perhaps I have become a bit of a missionary. My mission is to show my readers the real goodness of Indonesian food—and my dream is to convince my countrymen and women of its excellence\, and make them proud of it.” \nDuring the session\, we will cook Sri’s beef rendang\, coconut rice\, and Petty’s fish soup\, while revisiting stories from the early days of the Oxford Food Symposium and Sri’s role in shaping its shared table. Recipes are shared with those who sign -up for this kitchen lab. \n  \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-jan26/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2026/01/KL-Sri-2.jpg
LOCATION:https://us06web.zoom.us/j/87836033120
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20251203T170000
DTEND;TZID=Europe/London:20251203T183000
DTSTAMP:20260409T073846
CREATED:20251105T134114Z
LAST-MODIFIED:20251105T213950Z
UID:39010-1764781200-1764786600@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 3rd December 2025 - Searching for Foods in History
DESCRIPTION:The Ask is a bi-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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-3-dec-2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-3-dec-2025/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20251118T170000
DTEND;TZID=Europe/London:20251118T190000
DTSTAMP:20260409T073846
CREATED:20251031T145047Z
LAST-MODIFIED:20251031T151959Z
UID:38943-1763485200-1763492400@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - Two Ways of Home: Cooking from South African Traditions
DESCRIPTION:Hello from my kitchen in Copenhagen\, \nI am delighted to welcome Gerhardus Geldenhuis and Lihle Tanai Mahambehlala to co-host our upcoming kitchen lab\, Two Ways of Home: Cooking from South African Traditions. Cooking live from South Africa\, they’ll prepare three traditional dishes while sharing personal stories and reflections on food\, culture\, and home. \nThose who joined us for this year’s Food and the Elements weekend at St. Catherine’s in Oxford will remember Lihle and her team from the creative Sunday lunch\, An Exploration of Modern Humors Through Food\, mentored by Jennie Moran. \nGerhardus\, OFS member and valued contributor\, joins her for this session on November 18th—two cooks\, two perspectives and a shared sense of home. \nBirgitte xx \n  \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-nov25/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/10/Kitche-Lab-Gerard-and-Lihle.jpg
LOCATION:https://us06web.zoom.us/j/89869794844
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20251014T170000
DTEND;TZID=Europe/London:20251014T180000
DTSTAMP:20260409T073846
CREATED:20250930T113125Z
LAST-MODIFIED:20251011T104558Z
UID:38753-1760461200-1760464800@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques - Churchkhela: A Thread of Georgian Tradition
DESCRIPTION:Please note that the maximum number of tickets for this event is 50; when this number has been reached\, tickets will no longer be available. \nHello and a warm welcome from my kitchen in Copenhagen. \nI’m delighted to kick off a new season of our one-hour technique sessions in the company of my friend and food writer Naomi Duguid. \nThis time\, we’ll be exploring a beautiful seasonal treat from the Caucasus\, that is called Churkchela in Georgia: walnuts threaded threaded on string and dipped in grape syrup. I’ll be demonstrating the method\, while Naomi offers her expert insights to guide us through each step. \nJoin us to discover something new\, connect through culinary tradition\, and savour the rich flavours of this unique sweet delicacy. \nWarm regards\,\nBirgitte
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-tech-14-oct/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/09/KL-techniques-Naomi.jpg
LOCATION:https://us06web.zoom.us/j/88585170963
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20251008T170000
DTEND;TZID=Europe/London:20251008T183000
DTSTAMP:20260409T073846
CREATED:20250930T102427Z
LAST-MODIFIED:20250930T103750Z
UID:38743-1759942800-1759948200@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 8th October 2025 - Searching for Foods in History
DESCRIPTION:The Ask is a bi-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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-8-october-2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-8-october-2025/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250909T170000
DTEND;TZID=Europe/London:20250909T183000
DTSTAMP:20260409T073846
CREATED:20250813T153643Z
LAST-MODIFIED:20250926T155407Z
UID:38570-1757437200-1757442600@www.oxfordsymposium.org.uk
SUMMARY:Queers at the Table: Eat\, Talk\, Write\, Draw.
DESCRIPTION:Queers at the Table: Eat\, Talk\, Write\, Draw. \nFood is more than nourishment — it’s memory\, resistance\, and connection. In queer communities\, meals have long been a way to challenge norms\, build chosen families\, and create spaces of care and belonging. \nJoin us for a panel discussion inspired by Queers at the Table\, a vibrant anthology of essays\, comics\, and recipes that explores the intersections of queerness and food. From feminist cafés and queer farming collectives to urban foraging and food justice\, the book celebrates how queer and trans folk use food to empower\, transform\, and unite.\nWe’ll explore themes including:\n• Food as memory and identity\n• Writing the queer kitchen\n• Farming\, land\, and labour\n• Representation and resistance \nThis event brings together contributors and thinkers who are reshaping how we understand food — not just as something we consume\, but as something that connects us to each other and to our histories. \nTaylor E. Hartson (they/them) is a sociology PhD student\, farmer\, and fermentation enthusiast based in South Bend\, Indiana. Their research examines how queer identities reshape relationships with land and more-than-human entities. Taylor brings nearly a decade of academic research experience and a deep commitment to community organizing through groups like the Hoosier Young Farmers Coalition and the Queer Farmer Network. \nJoshua I. Lopez (he/him)\, a lecturer in History at the University of North Texas\, focuses on food studies and local history. He co-edits El Paso Food Voices\, a digital archive of regional food cultures\, and has contributed to scholarship on Latinx food systems and racial justice pedagogy. \nMihael B. Peralta (he/him) is an Afro-Latino trans cartoonist from Venezuela\, now based in Argentina. His comics explore themes of self-discovery\, found family\, and acceptance\, blending autobiographical and fantastical storytelling. \nAlex D. Ketchum is an Assistant Professor at McGill University and co-organizer of the Queer Food Conference. Her work spans feminist food history\, public scholarship\, and inclusive event organizing. \nMegan J. Elias\, Director of Food Studies at Boston University\, is a historian of American foodways and author of several books on food culture\, gender\, and hospitality. \nFacilitated by Scott Alves Barton\, Simon A. Thibault\, David Matchett
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-sept2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/08/Queers-v3-2nd-helpings.jpg.png
LOCATION:https://us06web.zoom.us/j/83211361289
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250703T170000
DTEND;TZID=Europe/London:20250703T183000
DTSTAMP:20260409T073846
CREATED:20250611T200803Z
LAST-MODIFIED:20250617T200455Z
UID:36780-1751562000-1751567400@www.oxfordsymposium.org.uk
SUMMARY:We need to get ready for the 2025 Symposium!
DESCRIPTION: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 holders.
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-july-2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/06/OFS-2025-logo-with-date-TRANS-1.png
LOCATION:https://us06web.zoom.us/j/83712468702
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250626T180000
DTEND;TZID=Europe/London:20250626T200000
DTSTAMP:20260409T073846
CREATED:20250528T132109Z
LAST-MODIFIED:20250603T172853Z
UID:36413-1750960800-1750968000@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - Memories and Recipes from a British-Bangladeshi Kitchen\, a conversation and cookalong with writer Shahnaz Ahsan
DESCRIPTION:Hello from my kitchen in Copenhagen\, \nJoin us in the Kitchen Lab for a Bangladeshi cookalong with writer Shahnaz Ahsan\, author of the upcoming cookbook and memoir ‘The Jackfruit Chronicles’. We’ll cook and talk our way through the rich intersections of food\, identity\, and family – from growing up in a multicultural and multi faith household to raising children in Zimbabwe\, and how cooking became central to caring for her family and passing on heritage. \n \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-june2025/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/05/KL-June-2025.jpg
LOCATION:https://us06web.zoom.us/j/88327827385
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250611T170000
DTEND;TZID=Europe/London:20250611T183000
DTSTAMP:20260409T073846
CREATED:20250517T193328Z
LAST-MODIFIED:20250616T170823Z
UID:36338-1749661200-1749666600@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about Food Tariffs:  "Forks\, Fences\, and Fallout: The Shock to Global Food and Diplomacy"
DESCRIPTION: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 beyond their borders—raising prices\, straining supply chains and jeopardizing access to markets from both the producers’ and the consumers’ perspectives\,  and igniting diplomatic tensions. The imposition of tariffs is portrayed not just as a policy choice\, but as a catalyst for global disruption—where every forkful of food becomes a symbol of sovereignty\, and every fence a fracture in international cooperation. \nDoes anyone benefit in this world where food security and diplomacy are increasingly at odds? \nIn this Kitchen Table Conversation\, we’ll be hearing voices from across the globe including Dr Carolyn Dimitri\, Shane Holland\, and Virginia Houston\, moderated by Cathy Kaufman. \n  \nDr Carolyn Dimitri is an applied economist with expertise in food systems and food policy. She is currently Associate Professor in the Department of Nutrition\, Food Studies and Public Health of New York University. She is currently on the faculty of the Department of Nutrition\, Food Studies and Public Health of New York University. Dr. Dimitri is widely recognized as a leading expert on the procurement and marketing of organic food\, and has published extensively on the distribution\, processing\, retailing\, and consumption of organic food. Prior to joining the NYU faculty in 2010\, Dr. Dimitri worked as a research economist at the Economic Research Service of the US Department of Agriculture for more than a decade. She earned a PhD in Agricultural and Natural Resource Economics from the University of Maryland\, College Park\, and a BA in Economics from the University at Buffalo. \nShane Holland is the Chair of the Board at Borough Market\, Executive Chairman of Slow Food in the UK\, and board member of Slow Food International where he leads on advocacy for sustainable food systems\, food justice\, and equitable access to good\, clean\, and fair food. With a career spanning the business and non-profit sectors\, he has held multiple CEO roles and chaired several charitable organizations. In addition to his public roles\, Shane runs a private consultancy practice advising on strategy\, governance\, and sustainability for food-related and social impact ventures.\nA frequent speaker and media contributor\, Shane is deeply committed to reshaping food culture and policy in the UK and internationally. \nVirginia Houston is the Director of Government Affairs at the American Soybean Association\, where she leads ASA efforts on issues pertaining to trade policy\, market access\, and international biotechnology and crop protection. She also handles tax policy\, livestock\, and aquaculture issues for the association. She joined ASA in June 2020 after six years as the Director of Government Relations at the American Seed Trade Association\, where she was responsible for implementing ASTA’s federal legislative initiatives. Prior to joining ASTA\, Virginia held previous positions at the National Pork Producers Council\, the Animal Agriculture Alliance and the Agriculture Marketing Service at USDA. A native of east Tennessee\, Virginia grew up on a diversified cow/calf operation\, and her family owns and operates the oldest livestock auction market in Tennessee. Virginia holds a B.S. in political science from the University of Mississippi and a master’s degree in political management with a specialization in advocacy politics from The George Washington University. \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-june2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/05/KT-Tariff.jpeg
LOCATION:https://us06web.zoom.us/j/87674929841
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250604T170000
DTEND;TZID=Europe/London:20250604T183000
DTSTAMP:20260409T073846
CREATED:20250425T113548Z
LAST-MODIFIED:20250425T124442Z
UID:36014-1749056400-1749061800@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 4th June 2025 - Searching for Foods in History
DESCRIPTION: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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-4-june-2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-4-june-2025/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250513T170000
DTEND;TZID=Europe/London:20250513T183000
DTSTAMP:20260409T073846
CREATED:20250424T115921Z
LAST-MODIFIED:20250529T203229Z
UID:35988-1747155600-1747161000@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about 'Food Design': What is it and can it improve our relationships with food\, individually or on a global scale?
DESCRIPTION: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. One approach has been in the burgeoning field of ‘food design’. How do design-led approaches differ from conventional efforts? \nIn this Kitchen Table we will explore the multidisciplinary field of Food Design to learn more about its key principles and philosophy as we seek to transform and interact with food to make it a more engaging\, responsible\, and enriching part of our lives. \nOur selected conversationalists Sophie Lovell\, Sonia Massari\, Laila Snevele\, Fabio Parasecoli\, and Priya Mani will discuss their approaches and their work in this pioneering area. \nHosted by Orlando Lovell supported by David Matchett \nSophie Lovell is a writer\, editor\, and educator in architecture\, design\, and food thinking. She co-founded studio_lovell and The Common Table\, a platform for food futures and systemic change. She is known for her monograph on Dieter Rams and her editorial work with various design publications. \nSonia Massari is a  specialist in sustainable food design and education\, with over 20 years of international experience across research\, teaching\, and consultancy. She is currently a researcher at the University of Pisa\, PAGE\, in Italy\, focusing on participatory design approaches for sustainable agri-food systems. Co-founder of FORK\, a global non-profit dedicated to food design\, Sonia has taught food design and design thinking for sustainability in leading universities and organizations worldwide. \nLaila Snevele is a pioneering sensory food designer and the founder of Sensoverse\, a food design studio based in Eindhoven\, The Netherlands. Leila specializes in speculative design\, creating innovative multisensory experiences for chefs\, restaurants\, and the food industry. Her work explores the perception of food and leveraging sensory aspects\, aiming to redefine and elevate our understanding of taste and food experiences. \nFabio Parasecoli is an Italian academic and author specializing in the intersection of food\, media\, and politics. He is a professor of Food Studies at NYU Steinhardt. His research explores how food relates to cultural identity\, politics\, and globalization. Notable works include “Bite Me: Food in Popular Culture” and “Gastronativism: Food\, Identity\, Politics” \nPriya Mani is a designer\, food writer\, and gastro-ethnologist based in Copenhagen and working globally. As a designer\, her approach to understanding human behaviour is at the intersection of food and the environment. Priya trained at the National Institute of Design\, India and since 2008\, through her practice\, she has led numerous design and research projects for many Danish companies on various aspects of food consumption\, the culture of the pantry and cooking and its impact on health. She is currently writing a Visual Encyclopedia of Indian Foods\, and works as a flavour consultant for many global brands. \nOrlando Lovell is a designer who explores collaborative working and food design. She co-founded studio_lovell with her mother\, Sophie Lovell. Her work often involves using food as a medium for social exchange and connection in various formats\, including exhibitions and workshops. \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-may2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/04/KT-Design-1.jpeg
LOCATION:https://us06web.zoom.us/j/81413064642
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250422T170000
DTEND;TZID=Europe/London:20250422T190000
DTSTAMP:20260409T073846
CREATED:20250324T154630Z
LAST-MODIFIED:20250418T103402Z
UID:35661-1745341200-1745348400@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab: Saffron - A Tale of Tradition\, Trade\, and Taste
DESCRIPTION:Hello from my kitchen in Copenhagen\, \nThis month\, we focus on saffron. Joining me are Laila Ahsan and Nader Mehravari – each bringing their own expertise and connection to this valuable spice. Together\, we are going to discuss what it takes to source and start a high-quality saffron business\, explore its history\, while we cook dishes infused with saffron. Nader will share how to properly store\, steep and grind saffron. Join us for a lively knowledge-packed lab. \nWarm regards\, Birgitte \n  \nSaffron\nMay this year be golden like saffron\nof all herbs and spices the sovereign\n(it was said in a limerick\nto the envy of turmeric)\nand bring you much joy and no suffering \nPoetry by Armen Davoudian. He is a PhD candidate in English at Stanford University. He grew up in Istafan\, Iran and now lives in California. \n \nLaila Ahsan: Born in Iran and raised in the UK\, Laila has a background in Neuroscience. In the last few years she has set up a business (Attar Apothecary) bringing high quality saffron to specialist markets and fairs in London. With an emphasis on fair trade and traditional farming\, the aim of Attar Apothecary is to bring pure ingredients directly from farmers to tables across Europe. Small batch production by single farmers means more of the processing is done by hand which keeps the quality high. It also allows for shorter supply chains and sustainable production. Most of the world’s saffron is produced in Iran\, yet due to restrictions in access to global markets\, the delivery of this prized spice is challenging. Attar aims to highlight the labour of love undertaken by farmers in Iran’s South Khorasan Province\, the heartland of saffron cultivation. \n  \nNader Mehravari: For over 40 years\, Nader Mehravari has immersed himself in the practical culinary traditions of the people of Iran and the larger Persianate societies around the world\, actively bringing those traditions to life in the kitchen while exploring their associated historical\, cultural\, and social dimensions. While mastering and recreating traditional Persian dishes in a typical modern western home kitchen\, he has been carefully documenting the methods behind individual and categories of dishes. He is working towards an innovative Persian cookery book. A portion of Nader’s paternal roots are in Birjand\, a city in northeastern Iran\, located in the heart of Iran’s saffron-growing region\, which introduced him to saffron from an early age. In his culinary endeavors involving saffron\, Nader emphasizes proper storage\, steeping\, and grinding. He also explores efficient and effective cooking techniques using the spice. He presented an after dinner diversion program about saffron at the 2024 Oxford Food Symposium
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-april2025/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/11/Kitchen-lab-birgitte.jpg
LOCATION:https://us06web.zoom.us/j/82159168632
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250402T170000
DTEND;TZID=Europe/London:20250402T183000
DTSTAMP:20260409T073846
CREATED:20250220T190348Z
LAST-MODIFIED:20250301T212310Z
UID:35422-1743613200-1743618600@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 2nd April 2025 - Searching for Foods in History
DESCRIPTION: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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-2-april-2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-2-april-2025/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250318T180000
DTEND;TZID=Europe/London:20250318T200000
DTSTAMP:20260409T073846
CREATED:20250301T213037Z
LAST-MODIFIED:20250424T135143Z
UID:35585-1742320800-1742328000@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab: The Art of Coddling with Chef Cordula Peters
DESCRIPTION:US residents: Daylight Saving time differs from UK/EU between 8th and 30th March\, please check start time here \nHello from my kitchen in Copenhagen\, \nDo you have an egg coddler gathering dust in your cupboard? It’s time to put it to work! Join us for a special Kitchen Lab with Chef Cordula Peters\, who has a true passion for coddling eggs – both in the kitchen and in life. \nCordula’s fascination with egg coddlers began during Covid\, but her love for poached and gently cooked eggs goes back to her childhood in Germany. Her talk on egg coddling begins with the Victorians. As we prep\, cook\, and poach our way through several recipes\, you’ll learn why this delicate technique deserves a comeback. \nWarm regards\, \nBirgitte
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-march2025/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/03/Kitche-Lab-Birgitte-and-Cordula.jpg
LOCATION:https://us06web.zoom.us/j/81178615582
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250227T170000
DTEND;TZID=Europe/London:20250227T180000
DTSTAMP:20260409T073846
CREATED:20250202T184111Z
LAST-MODIFIED:20250220T190145Z
UID:35144-1740675600-1740679200@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques - Pickles Without Borders
DESCRIPTION:Please note that the maximum number of tickets for this event is 50; when this number has been reached\, tickets will no longer be available. \nHello from my kitchen in Copenhagen\, \nI hope this finds you well.\nTired of winter vegetables? Let’s transform them into delicious\, tangy additions to brighten up your dishes. During the session\, I’ll showcase these recipes and share practical pickling techniques. \nThis one-hour session is all about exploring pickling techniques with recipes shared with me from Denmark\, India\, Japan\, Greece\, and the Southern USA. \nWhether you’re a pickling enthusiast or just curious\, this promises to be an engaging and tasty workshop. \nWarm regards\,\nBirgitte
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-tech-27feb/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/11/Kitchen-lab-birgitte.jpg
LOCATION:https://us06web.zoom.us/j/85200691079
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250219T170000
DTEND;TZID=Europe/London:20250219T183000
DTSTAMP:20260409T073846
CREATED:20250131T140940Z
LAST-MODIFIED:20250221T215409Z
UID:35121-1739984400-1739989800@www.oxfordsymposium.org.uk
SUMMARY:Death Matters : We Need to Talk About Animal Slaughter
DESCRIPTION: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 humanity\, philosophers and religious thinkers through the ages have questioned whether it is ethical to kill animals for food\, and\, if we do kill\, how should it be done and under what circumstances. \nThis Kitchen Table Conversation will explore how different cultures\, religions\, and societies view animal slaughter. What moral obligations do we have towards animals? Do animals have rights? How should their sentience influence our treatment of them? What methods are used to ensure animals are slaughtered humanely? Are these methods effective and consistently applied? Can we minimize pain and suffering for animals during slaughter?\nRaising animals for food has become more fraught with burgeoning concerns about the environmental impact of animal husbandry. How do political decisions impact animal welfare and slaughter practices? What laws and regulations govern animal slaughter? How are these enforced? Are there ways to make animal slaughter more sustainable? What alternatives exist? \nOur selected conversationalists Marianne Landzettel\, Steven M Cooke\, Abra Morawiec\, and Scott Barton\, will begin to explore this rich and timely topic\, and we hope you will share your thoughts by registering for a ticket to join the Conversation. \nHosted by David Matchett \nMarianne Landzettel is a journalist\, writing and blogging about the food systems in the UK\, Germany and the US. Her most latest book is ‘The Sustainable Meat Challenge – How to graze cattle\, slaughter humanely and stay profitable;’ previous publication is ‘Regenerative Agriculture: Farming with Benefits. Profitable Farms. Healthy Food. Greener Planet. Marianne was UK and Ireland correspondent for German Public Radio\, where she  started her career as a reporter for the farming program. From 2003 until 2013 she worked for the BBC World Service. @mlandzettel.bsky.social LondonCowGirl (@m.landzettel) \nDr Steve Cooke is Associate Professor of Political Theory at the School of History Politics and International Relations\, Leicester University\, working in the field of moral and political philosophy. He specialises in justice for nonhuman animals and in the ethics of different forms of protest and activism. Previously\, Steve was a University Teaching Fellow in Theory and Animal Rights at Sheffield and a Teaching Fellow in Environmental Politics at Keele. He was the Society for Applied Philosophy’s 30th Anniversary Research Fellow\, awarded for a research project on animal rights and environmental terrorism. His PhD was on the ethics of animal liberation. Currently\, Steve is exploring the ethical status of slaughterhouse vigils as forms of protest\, as well as moral dimensions of lab-grown animal products. \nSteve has published most recently in The Journal of Ethics\, Journal of International Political Theory\, Politics\, Journal of Political Philosophy\, Environmental Values\, Global Ethics\, and Political Studies. \nAbra Morawiec and her life partner Chris Pinto grow and care for pasture raised specialty poultry at their  farm Feisty Acres in upstate New York’s Schoharie County. Working on a Community Supported Agricultural model\, their flocks include quail\, French Guinea fowl\, Silkie chicken\, heritage breed ducks\, heritage breed chickens and heritage breed turkeys. Since relocating from Long Island’s North Fork to upstate New York in 2023\, Feisty Acres hopes to expand into raising small ruminants and pigs. \nScott Alves Barton is a Cultural Anthropologist of African Diaspora Foodways at Notre Dame\, and was an executive chef for over 25 years. For nearly twenty years\, Scott has researched sacred and profane foodways in Afro-Brazilian communities of northeastern Brazil. He has given acute focus to street food vendors\, and the sacred cookery of Candomblé\, Tambor de Mina adherents. Scott is a public scholar/artist at Lynden Sculpture Garden\, Milwaukee. His forthcoming manuscript\, Reckoning with Violence and Black Death follows his Lynden exhibition on Anti-Black violence\, funerary foods and ancestrality\, Buried in the Heart. Scott serves on several foodways advisory boards
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-feb2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2025/01/2025-Kitchen-Table-Death-1.jpg
LOCATION:https://us06web.zoom.us/j/85689171898
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250205T170000
DTEND;TZID=Europe/London:20250205T183000
DTSTAMP:20260409T073846
CREATED:20250130T155419Z
LAST-MODIFIED:20250131T000939Z
UID:35115-1738774800-1738780200@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 5th February 2025 - Searching for Foods in History
DESCRIPTION: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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-5-jan-2025/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-5-jan-2025/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241212T173000
DTEND;TZID=Europe/London:20241212T190000
DTSTAMP:20260409T073846
CREATED:20241126T220619Z
LAST-MODIFIED:20250107T201837Z
UID:34767-1734024600-1734030000@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about: Seasonal exchange - darkness to light
DESCRIPTION:Seasons Greetings  – Water colour by Elisabeth Luard \nMany of us use food as a love language\, calling to mind Marcel Mauss’s idea of “The Gift” where giving establishes social relationships through reciprocal obligations. Mauss identified three core obligations or protocols: to give\, to receive\, and to repay\, highlighting the upcoming holidays\, how do you define or practice giving? In the feasting singing and dancing of a First Nation’s potlach? For the Alaskan Kwakwaka‘wakw\, the wealthiest people are those who not only accumulate the most stuff\, but also give it all away in a potlatch\, as a sign of their ability to do so. \nOr\, will you be creating handmade gifts\, baking\, offering to barter\, or providing charitable services within your community? \nPlease come to our cross-cultural holiday Kitchen Table. We will talk about food traditions for Christmas\, Hanukkah and Kwanzaa; recipes and tools/utensils as practical gifts. \nStarting of the conversation will be: \nAnnette Madlock\, Ken Albala\, Birgitte Kampmann\, Janet Beizer\, Máirtín Mac Con Iomaire\, Carrie Tillie\, Susan Weingarten\, with artist in residence Elisabeth Luard\, and moderator Scott Barton. \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-dec2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/11/xmas-table-copy-002.jpeg
LOCATION:https://us06web.zoom.us/j/82078371242
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241210T170000
DTEND;TZID=Europe/London:20241210T190000
DTSTAMP:20260409T073846
CREATED:20241110T195623Z
LAST-MODIFIED:20241117T220110Z
UID:34661-1733850000-1733857200@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - The Pleasure of Oysters
DESCRIPTION:Tuesday\, December 10th 5 pm – 7 pm (London time) \nOysters have been a part of holiday celebrations since the Romans feasted on them for Saturnalia. So\, what better time to take a deep dive into the subject (even if oysters are raised in shallow waters) than in December? \nJoin Elisabeth Luard\, Birgitte Kampmann\, and Mary Margaret Chappell for a lively\, briny discussion of oysters\, oyster traditions\, and oyster culture in Europe and North America. \nWe promise a festive kitchen lab on “The Pleasure of Oysters”. \nAnd lots of good stuff on the menu: key tips for selecting\, storing\, and safely opening oysters\, classic holiday recipes\, and oyster-wine pairing recommendations courtesy of friends and friendly sommeliers.
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-december-2024/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/11/Kitchen-Lab-Oysters.jpg
LOCATION:https://us06web.zoom.us/j/88666707557
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241204T170000
DTEND;TZID=Europe/London:20241204T180000
DTSTAMP:20260409T073846
CREATED:20241110T205148Z
LAST-MODIFIED:20241121T162514Z
UID:34672-1733331600-1733335200@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 4th December 2024 - Searching for Foods in History
DESCRIPTION: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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-4-dec-2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-4-dec-2024/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241111T170000
DTEND;TZID=Europe/London:20241111T183000
DTSTAMP:20260409T073846
CREATED:20241022T205529Z
LAST-MODIFIED:20241126T010123Z
UID:34357-1731344400-1731349800@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about: Indigeneity - land\, food\, and creative engagement with place
DESCRIPTION:Anishinaabeg Manoomin \n  \nIndigeneity 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 space; it is a living entity intertwined with cultural identity\, spirituality\, and sustenance. Traditional food practices\, rooted in deep ecological knowledge\, reflect a harmonious relationship with the environment\, embodying principles of sustainability and respect. This profound understanding of place fosters creative engagement\, inspiring art\, storytelling\, and ceremonies that celebrate and protect biodiversity. Indigenous culinary traditions\, often passed down through generations\, are acts of resilience and resistance against the erasure of culture. They illustrate an ongoing dialogue with the land\, manifesting in unique flavours and methods that are inextricable from their natural surroundings. Creative engagement with place honours these traditions\, seeking to preserve and revitalize the rich tapestry of Indigenous knowledge and its crucial role in fostering a sustainable future. \nLeading the discussion will be: \nNicholas Galanin\, a member of the Sitka Tribe of Alaska\, multi-disciplinary artist\, and musician of Tlingit and Unangax̂ descent. His work often explores a dialogue of change and identity between Native and non-Native communities. @nicholasgalanin \nCass Gardiner  an Anishinaabe Algonquin filmmaker\, curator\, and writer from Kebaowek First Nation. She directed the short film JANELLE NILES: INCONVENIENT\, part of Citizen Minutes Season 2\, which premiered at Hot Docs Canadian International Documentary Film Festival in 2023 and is streaming on CBC Gem and Crave in Canada. She produced the documentary film JEWELS HUNT\, which was supported by ITVS and TFI\, and broadcast on PBS Independent Lens in 2020. Her documentary film THE EDIBLE INDIAN has met critical acclaim in classrooms and theatres internationally and was nominated for Best Documentary Short at the American Indian Film Festival. Her writing on Indigenous art\, film\, and food has been published in Inuit Art Quarterly\, Cherry Bombe\, and Compound Butter Magazine\, and her work was accepted to the Oxford Food Symposium. Cass is an independent contractor and film curator for the Smithsonian National Museum of the American Indian in New York City\, curating the annual Native Cinema Showcase in Santa Fe\, New Mexico. She holds a BA from NYU Gallatin and an MFA in Documentary Film from Toronto Metropolitan University. \nHanika Nakagawa a PhD student at Dalhousie University. She is of Indigenous Amami heritage and grew up with one foot on the island of Tokunoshima. Her research addresses Indigenous food sovereignty and pre-capitalist foodways in the Amami Archipelago\, relating these to ideas of colonial dispossession\, slow violence\, and empire building. Hanika has presented papers at the 2023 and 2024 Oxford Food Symposia @hanika.honeycup \nModerated by Scott Alves Barton \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-nov2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/10/KT-indig-2.jpg
LOCATION:https://us06web.zoom.us/j/83279771434
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241104T170000
DTEND;TZID=Europe/London:20241104T180000
DTSTAMP:20260409T073846
CREATED:20241026T194543Z
LAST-MODIFIED:20241029T233935Z
UID:34406-1730739600-1730743200@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques -  A timeless delicacy: Exploring Persian fruit leather and its infinite possibilities
DESCRIPTION:Join Nader Mehravari and me for a KL Techniques workshop on fruit leather! \nNader shares: “I like this recipe because it reminds me of my childhood as Lavashaks was one of my most favorite snacks. I also like it because\, as I eat Lavashaks in the middle of winter\, it reminds of me of fresh summer fruit. \nIn the Persian culinary landscape\, lavāshak\, commonly known in the West as a “fruit roll-up” or “fruit leather”\, is a popular tangy sweet-and-sour snack. The Persian term for fruit roll-up\, lavāshak\, is a compound word consisting of “lavāsh” and “ak”. Lavāsh is the name a very thin flat bread that popular in Iran\, Armenia\, Azerbaijan\, Türkiye\, Kyrgyzstan\, Kazakhstan\, and neighboring regions. Adding “ak” to “lavash” implies something that is thin as lavāsh bread. \nIn ancient times\, sun and wind were used to dry food. Archaeological evidence suggests that drying food in the hot sun began as early as 12\,000 BCE in the Middle East and East Asia. This makes dehydration one of the oldest- if not the oldest – food preservation techniques. Later cultures developed various methods and materials for drying. In the Middle Ages\, specially designed “still houses” were built to dry fruit\, vegetables\, and herbs in regions that lacked sufficient sunlight. These structures used fires to generate the heat needed for drying.’ \n \nAs always\, recipes will be sent to all who sign up\, so you can bake along with me in real-time. \nLooking forward to baking with you\, \nBest regards\,\nBirgitte Kampmann
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-tech-4nov/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/10/KT-techniques-Birgitte-and-Nader.jpg
LOCATION:https://us06web.zoom.us/j/83250037735
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241029T170000
DTEND;TZID=Europe/London:20241029T190000
DTSTAMP:20260409T073846
CREATED:20240924T155342Z
LAST-MODIFIED:20241026T194415Z
UID:33963-1730221200-1730228400@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab - From Polish roots to New York icon- The evolution and craft of the classic bagel
DESCRIPTION:Tuesday\, 29th October\, from 17:00 – 19:00 London time \nI asked how Cathy likes her bagel and this is her reply: \n“My standard order (because one always goes out to a local deli for bagels) is for a ’toasted everything with veg cream cheese\,”  a wonderful panoply of salty\, crunchy\, hot-cold sensations. More flavorful than the unadorned bagels of my New Jersey childhood\, I’m a partisan\, firmly believing that New York City bagels are the best in the world.” \nCathy Kaufman has lived in New York City for more than 40 years and teaches in the Food Studies department at The New School\, including a course on the foodways of New York City. \nAs always\, recipes will be sent to all who sign up\, so you can bake along with me in real-time. \nLooking forward to baking with you\, \nBest regards\,\nBirgitte Kampmann
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-october-2024/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/09/kitchen-Lab-LOGO-1.jpg
LOCATION:https://us06web.zoom.us/j/86213259138
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241022T173000
DTEND;TZID=Europe/London:20241022T190000
DTSTAMP:20260409T073846
CREATED:20240930T210204Z
LAST-MODIFIED:20241028T194209Z
UID:34038-1729618200-1729623600@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about : Gleaning in the 21st century: old traditions and new solutions for our waste-conscious world
DESCRIPTION:Jean-François Millet\, Des Glaneuses\, 1857 oil on canvas\, Wikiart \n“…there was a time when your fathers\, your husbands and your brothers were so often awakened by the call of the gleaner’s drum…” — Critic\, Léon Daléas \nThe 19th century social and class critique levied by Millet’s painting of foregrounding women gleaners scavenging harvest leavings contrasted by the harvest’s wealth and the miniscule overseer in the background still resonates globally today. His painting inspired French New Wave filmmaker\, Agnès Varda’s (2000) documentary\, “The Gleaners and I.” Following collage artist Louis Pons’ admonition\, “junk is a cluster of possibilities” forcing us all to not fritter away our resources. Anyone outside of the economic elite out of necessity or for ethical reasons is tethered to obtaining adequate food\, contending with waste\, recycling\, upcycling and repurposing of ingredients\, prepared dishes\, containers. \nAnyone outside of the economic elite out of necessity or for ethical reasons is tethered to obtaining adequate food\, contending with waste\, recycling\, upcycling and repurposing of ingredients\, prepared dishes\, containers. \nOur October Kitchen Table Conversation will include Eleanor Barnett\, author of ‘Leftovers: A History of Food Waste and Preservation’\,  where she explores the ingenious ways our ancestors have extended the life of the foods they ate through preservation and recycling of food scraps; and Usha Thakrar\, Executive Director of Boston Area Gleaners\, (BAG). Her organization is committed to improving access to affordable\, healthy food for our communities\, and supporting equitable\, just\, and sustainable local food systems while supporting growers and reducing food waste. They rethink the local supply chain between regional family farms and consumers ensuring that fresh\, healthy\, affordable food is available to everyone. \nModerated by Scott Barton \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-oct2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/09/the-gleaners-1857.jpg
LOCATION:https://us06web.zoom.us/j/83572278641
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241002T170000
DTEND;TZID=Europe/London:20241002T180000
DTSTAMP:20260409T073846
CREATED:20240814T095757Z
LAST-MODIFIED:20240901T161916Z
UID:33724-1727888400-1727892000@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 2nd Oct 2024 - Searching for Foods in History
DESCRIPTION: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 a plethora of topics including basics and account setup\, compound search inquiry\, exporting datasets\, visualizing data\, and more. \nBe sure to bring any crunchy questions you may have\, or delicious topics you may want to research! \nAttendance is free\, but for technical reasons\, please register. For more information about The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-2-oct-2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/09/Screen-Shot-2022-09-26-at-7.36.22-AM.png
LOCATION:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-2-oct-2024/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240924T170000
DTEND;TZID=Europe/London:20240924T180000
DTSTAMP:20260409T073846
CREATED:20240901T151747Z
LAST-MODIFIED:20240924T154809Z
UID:33850-1727197200-1727200800@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab and KL Techniques - Tues\, 24th Sept: Choux Paste
DESCRIPTION:SOLD OUT!!! \nJoin us for a KL Techniques workshop on choux paste \nTuesday\, September 24th from 17:00 – 18:00 London time \nA warm welcome back to my kitchen in Copenhagen! \nI hope you’ve had a pleasant and relaxing summer\, and that you’re ready to get back into the swing of things. I’m thrilled to invite you to our first Techniques workshop after the summer break\, where we’ll be exploring choux-paste in its many identities. \nPlease reserve your ticket and join me for ONE hour of live baking on Zoom. In this workshop\, I’ll be sharing my tried-and-true tricks for fool-proof choux dough. We’ll be making everything from elegant éclairs and crispy choux au craquelin to savory cheesy gougères and even French gnocchi. Plus\, we’ll dive into a variety of delicious fillings to elevate your creations. \nAs always\, recipes will be sent to all who sign up\, so you can bake along with me in real-time. \nLooking forward to baking with you\, \nBest regards\,\nBirgitte Kampmann
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-24sept/
CATEGORIES:Kitchen Table,Symposium main event
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/04/new-birgitte.jpg
LOCATION:https://us06web.zoom.us/j/86213259138
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240627T170000
DTEND;TZID=Europe/London:20240627T183000
DTSTAMP:20260409T073846
CREATED:20240525T134325Z
LAST-MODIFIED:20240525T142758Z
UID:31368-1719507600-1719513000@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about : Getting Ready for the Symposium in July!
DESCRIPTION:So to the closing episode of the 2023/24 season of Kitchen Table Conversations and the launch of the 2024 Online Symposium! \nExpect a sneak preview of the papers\, the programme and more details about the keynote topics\, the meals\, and other activities which you can take part in. \nWhile this Kitchen Table event is open to all\, full access to the Online Symposium which includes papers\, video presentations\, live Zoom discussions\, and keynote recordings etc.\, is by ticket only. \nMore details\, including Symposium tickets here\, \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-june-2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/05/2024-logo-and-date.jpg
LOCATION:https://us06web.zoom.us/j/89010191392
END:VEVENT
END:VCALENDAR