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DTSTART;TZID=Europe/London:20210323T180000
DTEND;TZID=Europe/London:20210323T193000
DTSTAMP:20260409T152933
CREATED:20210217T130258Z
LAST-MODIFIED:20210412T163022Z
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SUMMARY:Tending the Garden: How Microbes Feed Us
DESCRIPTION:If you think of bacteria as something to be feared and wiped away with spray and cloth\, now may be the time to change your mind! \nDid you know that bacteria were fundamental to the creation of life on earth? And that our bodies wouldn’t exist as they do without bacteria? And that microbes are fundamental to both growing food and consuming it? And that they are fundamental to plant and human health? \nThe live biomass of all microbes may be at least as much as all plants and animals on Earth. And we can’t see them. \nCo-authors of The Hidden Half of Nature\, David R. Montgomery and Anne Biklé will lead our discussion through the myriad tiny byways and interactions of microbes\, and explain how fostering good microbial populations is fundamental to both human bodily health and healthy food production. \nThis is one that your good life depends on. \nAnne Biklé is a science writer and public speaker focusing on the connections between people\, plants\, food\, health\, and the environment.  A bad case of plant lust draws her to the garden where she coaxes garden plants into rambunctious growth or nurses them back from the edge of death with her regenerative gardening practices.  \nShe co-authored The Hidden Half of Nature: The Microbial Roots of Life and Health with her husband\, geologist David Montgomery. From garden to gut\, the book combines memoir\, science\, and history to tell the story of humanity’s tangled relationship with the microbial world through the lens of agriculture and medicine.  \nHer work has appeared in magazines\, newspapers\, and radio and her soil-building gardening practices have been featured in independent and documentary films.   \nDavid R. Montgomery is a MacArthur Fellow and professor of geomorphology at the University of Washington.  He is an internationally recognized geologist who studies the effects of geological processes on ecological systems and human societies.  His work has been featured in documentary films\, network and cable news\, and on a wide variety of TV and radio programs\, including NOVA\, PBS NewsHour\, Fox and Friends\, and All Things Considered.   \nDavid is also the author of several popular books including Dirt: The Erosion of Civilizations and Growing a Revolution: Bringing Our Soil Back to Life.   \nDavid and Anne are currently working on a new book project about the connections between soil health and human health.  \nSocial Media & Contact for David and Anne \nweb:  www.Dig2Grow.com  ||  twitter:  @Dig2Grow  ||  email:  Dig2Grow@gmail.com \nThe background reading and watching for KT6 follows two strands – firstly\, the way microbial life in soils contributes to soil\, plant and animal health\, and also how the microbiome in our digestive system contributes to human health\, nutrition and general wellbeing.
URL:https://www.oxfordsymposium.org.uk/event/tending-the-garden-how-microbes-feed-us/
CATEGORIES:Kitchen Table
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LOCATION:https://www.oxfordsymposium.org.uk/event/tending-the-garden-how-microbes-feed-us/
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210218T190000
DTEND;TZID=Europe/London:20210218T203000
DTSTAMP:20260409T152933
CREATED:20210120T133805Z
LAST-MODIFIED:20210412T121204Z
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SUMMARY:Smells Nasty and Nice: How they guide us in the kitchen and at the table
DESCRIPTION:A conversation with Harold McGee and Fuchsia Dunlop that will explore cross-cultural differences in smell preferences\, ways of using smell to judge ingredients and doneness\, and the many complex smells we love that are composed of odors we avoid. \nHere are some questions the conversation might get to: Should we pay more attention to smells? What can the smells in the kitchen tell us? Should we sniff all ingredients before we use them? What about sniffing all food before we eat it? How is it that bad smells can sometimes smell good? Why do people like eating foods that stink? Why do we differ in the smells we love and the smells we hate? Are we imagining it or is it “real” when we relate one smell to another\, for example smelling leather in a red wine\, or melon in fresh fish? \nHarold McGee is an elegantly informative and entertaining writer and speaker. He takes on complex food-related subjects and explains them in such interesting ways that we truly come to understand them. His first book On Food and Cooking came out in 1984\, and was immediately recognised as the go-to book for cooks interested in the science and lore of cooking. It was followed by The Curious Cook in 1992\, and then by a revised edition in 2004.  For the last ten years or so he’s been working on his new book\, Nose Dive: A Field Guide to the World’s Smells\, published last fall\, another huge contribution to our understanding. In it he takes us on a fascinating tour of the osmocosm\, the world of smells. It’s a journey back to the origins of the earth and forward to an exploration and explanation of the smells we love and those we hate\, including smells in the kitchen and at the table. \nFuchsia Dunlop\, a long-time Symposiast\, is a leading expert in Chinese cuisine and culture and a well-known journalist\, food writer\, and presenter. Her first book Sichuan Cookery (Land of Plenty in the US)\, published in 2001\, was a sensation and established her as an expert in Sichuanese cuisine. She has gone on to write 4 more books\, three cookbooks and a travel memoir – and her Instagram feed is stunning. The Sichuan cookbook has recently been translated into Chinese and is selling in China\, a fitting acknowledgment of her expertise and reputation.
URL:https://www.oxfordsymposium.org.uk/event/smells-nasty-and-nice-how-they-guide-us-in-the-kitchen-and-at-the-table/
CATEGORIES:Kitchen Table
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DTSTART;TZID=Europe/London:20210121T170000
DTEND;TZID=Europe/London:20210121T183000
DTSTAMP:20260409T152933
CREATED:20201215T122133Z
LAST-MODIFIED:20210412T122047Z
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SUMMARY:Can food really bring people together? Kamal Mouzawak of Souk el Tayeb in Beirut believes so.
DESCRIPTION:Since biblical times Lebanon has been a multicultural\, geographically diverse country and the people have had more than their fair share of troubles. Is food up to those many challenges\, can it really bring people together? \nKamal Mouzawak believes so. \nThis Kitchen Table becomes the Kitchen Tawlet as we join him and his collaborators\, Christine Codsi and Jaimee Lee Haddad\, to learn more about life in Beirut and Lebanon\, and their journey to build and maintain a community through food. \nThe Souk el Tayeb is its people; farmers\, producers\, and cooks\, all working together to provide sustenance\, nourishment and the pleasure of living\, as everyone has these basic human needs. At times the journey has proven difficult: what have been the biggest challenges\, both at the beginning and more recently? What about the next generation\, what is their participation in the food chain\, on the farm\, in the kitchen and at the Souk?
URL:https://www.oxfordsymposium.org.uk/event/can-food-really-bring-people-together-kamal-mouzawak-of-souk-el-tayab-in-beirut-believes-so/
CATEGORIES:Kitchen Table
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LOCATION:https://www.oxfordsymposium.org.uk/event/can-food-really-bring-people-together-kamal-mouzawak-of-souk-el-tayab-in-beirut-believes-so/
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20201216T170000
DTEND;TZID=Europe/London:20201216T183000
DTSTAMP:20260409T152933
CREATED:20201122T151643Z
LAST-MODIFIED:20210412T122711Z
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SUMMARY:Shared Visions: Expressions of Hope through Food on the Table
DESCRIPTION:Generosity to others expressed through the sharing of food is the guiding light of our celebrations everywhere at all times of year\, but particularly at time of darkness – real or emotional.  Universal symbols of hope include lighting a flame\, encouraging seeds to sprout\, bringing greenery indoors\, setting a light in the window\, leaving an empty chair for absent family or friend or a passing stranger who might be other than they seem.  Hope expressed directly through food on the table include roundness\, sweetness and the light\, warmth and flavour of the sun. With the festive season in mind\, we’ll be travelling with Elisabeth Luard – north\, south\, east and west with Nanna Rögnvaldardóttir in Iceland\, head for Istanbul with Priscilla Mary Işın\, travel to India with Priya Mani\, and explore the multi-cultural port of Rotterdam with Linda Roodenburg.  To keep us all on track\, Gamze Ineceli will be lighting the candles to welcome all comers. \nClick to read more about our guests: [oxf-more] \nFood historian Priscilla Mary Işın lives in Istanbul and has been writing for many years on the cultural and practical significance of Ottoman and Turkish culinary habits in the traditions of the eastern Mediterranean.  Books that confirm the cultural importance of sweetness include Sherbet and Spice (2013)\, while in her most recent\, Bountiful Empire: A History of Ottoman Cuisine\, Mary explains the importance of sweet things as an expression of joy:\n“Special occasions of all kinds\, religious and secular\, were commemorated with food. These included religious events and festivals such as Ramazan\, Muharrem\, the return of pilgrims from Mecca and the anniversary of the birth of Muhammad; the ancient New Year festival of Nevrûz\, the promotion of journeymen to master’s rank at guild ceremonies and political events such as military victories; and of course\, the milestones of life: birth\, circumcision\, marriage and death\, even the appearance of a child’s first tooth and first day at school.  None of these were complete without food of some kind\, particularly sweets\, which symbolized happiness and goodwill\, and carried sacred connotations\, as epitomized by two apocryphal sayings ascribed to the Prophet Muhammad: ‘The love of sweets springs from faith’ and ‘ True believers are sweet’ .” \nElisabeth Luard is an author and illustrator whose work includes some twenty cookbooks – among them European Peasant Cookery and Sacred Food – a couple of door-stopper novels and four memoirs with recipes including Family Life: Birth\, Death and the Whole Damn Thing of which the most recent is Squirrel Pie. As a natural history artist in an earlier career\, she uses sketchbook and watercolours to record her travels\, and often illustrates her own work. She received the Guild of Food Writers’ Lifetime Achievement Award in 2017. Here’s what she says about expressions of hope:\n“I was first struck by the universality of the vocabulary of hope – how we celebrate or commemorate or invoke intercession by a Higher Power – when I learned from my neighbours in Provence the proper way to set the table for the Fasting Supper of Christmas Eve. Similarities with the ancient celebration of No-Rooz were obvious – which is perhaps no surprise when you consider that in the beginning\, when our ancestors lit a fire at the cave-mouth for fear of the dark\, there were so few of us.  Small wonder\, then\, that in time of trouble or uncertainty or joy\, we feel the need to light candles\, taste sweetness\, sprout seeds – in short\, to feel and taste and welcome back the light and warmth of the sun. It’s atavistic\, a return to the ancestral cavemouth\, but we do it just the same.” \nPriya Mani is a hands-on family cook. She is a designer and cultural researcher based in Copenhagen working to create gastronomical experiences. She is particularly interested in the human factor and in the context of food she has researched extensively on many aspects of food – development of traditional diets\, choices\, consumption\, diabetes and obesity. In her carrier over the past 20 years she has pursued the craft of culture\, through textiles\, technology and food. Her main field of interest is the social interactions of making\, presenting and consuming food:\n“The theme is just so appropriate for the times we are in.  No-rooz is very close to my heart since\, in an earlier life\, I studied Parsi Zoroastrianism for many years. And our own New Year Celebrations (Vishu kani) has a great many resemblances to the festivities of No-Rooz.  An arrangement of seasonal produce is presented on the morning of the New Year Day. Fresh fruits and vegetables that cover all the essential tastes (sweet\, sour\, bitter\, astringent) and textures (grains\, symbols of fertility\, prosperity and abundance) are meticulously placed so as to be reflected in a mirror to provide more abundance). This is done by a family elder\, and no one else gets to see it until New Year’s Day.  Each member of the family is woken up gently and they are guided with their eyes still shut\, so that finally\, when they open their eyes\, the arrangement is revealed.  This is followed by a big feast which\, along with visiting relatives and friends\, is a ritual typical amongst the Hindus of Kerala and Palghat Brahmins.” \nNanna Rögnvaldardóttir is Iceland’s favourite scholar-cook. Her definitive Icelandic Food and Cookery is in reprint with Forlagið from the original New York edition\, and her contributions to OSFC’s annual published Proceedings include an essay in 2011’s Celebrations on Icelandic feastings.  Here’s what she says about the traditions of midwinter in her homeland:\n“I could tell you about Icelandic Christmas celebrations in the old days\, when the winters were so dark and bleak and the flickering tallow Christmas candles were almost the only illumination\, and even in the poorest homes people tried to serve everyone feast food that could be made to last for many days…even though Christmas tables are overflowing with delicacies from all around the world\, many still stick to old traditions. And I could talk about laufabrauð\, the traditional Icelandic Christmas bread\, and explain that it is not just bread\, it is a real community tradition\, because you never make leaf bread on your own\, it takes a big family or group of friends or club or a whole village (almost) and is a way of connecting and learning.”  \nLinda Roodenburg will already be well-known to Symposiasts for her collaboration with Oxford’s Pitt Rivers Museum on recipes appropriate to the museum’s collection of food-related artefacts.  Linda’s contribution to 2011’s OSFC Proceedings is an account of the multi-cultural celebrations in the city-port of Rotterdam\, including Diwali\, Chinese New Year and the traditional festivals of Ethiopia\, Surinam\, Anatolia and Cape Verde. Here’s an extract:\n“Over the last 50 years the population of Rotterdam has changed dramatically.  Now almost 50% of the inhabitants are immigrants.   These newcomers brought their own food habits\, adapted them to their new urban lives\, and so changed the food culture of the city… Nowadays everybody eats pasta\, rice\, and potatoes\, and the Turkish pizza is as common as the Dutch new haring or the Vietnamese spring roll…Recently traditional Dutch (Christian) celebrations have been changing into more neutral intercultural events…people are looking for common elements in their celebrations.  Thus specific religious aspects may be left out or reinterpreted as universal symbols.  In December\, many Moroccans and Turks decorate their homes with Christmas trees and candles\, symbolising the lengthening of the days and the coming New Year.”
URL:https://www.oxfordsymposium.org.uk/event/shared-visions-expressions-of-hope-through-food-on-the-table/
CATEGORIES:Kitchen Table
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LOCATION:https://www.oxfordsymposium.org.uk/event/shared-visions-expressions-of-hope-through-food-on-the-table/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20201123T160000
DTEND;TZID=Europe/London:20201123T173000
DTSTAMP:20260409T152933
CREATED:20201019T112640Z
LAST-MODIFIED:20210412T123121Z
UID:5034-1606147200-1606152600@www.oxfordsymposium.org.uk
SUMMARY:We Need to Talk About: Women and Diaspora
DESCRIPTION:We will hear from three women who had to start again from zero\, in a foreign place\, amidst a foreign culture\, a language unknown to them\, unfamiliar smells and tastes. How to keep yourself together under hardship and feed your family\, against all obstacles? Through food. \nAsma Khan\, Munira Mahmoud and Devaky Sivadasan will share their stories at the Kitchen Table. \nWhy do we need to know more about their experiences? Because we need to learn from each other\, encourage and actively help each other in our daily making-do. Each of us might find themselves in a similar situation at some point. It might be natural disasters\, religious persecution or other imminent threats to life and limb; but it could also be apparently minor disruptions – how do we adapt? Rebuild? Even carry on living? \nClick to read more about our guests: [oxf-more] \n\n\nRestaurateur Asma Khan’s path to being listed #1 in the 2019 Business Insider’s “100 Coolest People in Food and Drink” is unconventional. Born in Calcutta with a royal background\, she studied at Cambridge and King’s College London\, where she received a doctorate in British Constitutional Law in 2012. But rather than focus on a legal career\, she started hosting private supper clubs in her home; eventually leading\, in 2017\, to her Soho restaurant\, Darjeeling Express. \nWhat distinguishes Darjeeling Express (in addition to its superlative Rajput and Bengali home cooking) is her kitchen brigade: comprised entirely of South Asian women\, most are\, like Khan herself\, “second daughters\,” culturally disfavored when compared to sons.  Khan’s work helps support the Second Daughters Fund\, designed to send celebratory gifts to Indian families upon the birth of a second daughter and to help support their education. \n\n\nKhan also has supported other aspiring South Asian female restaurateurs by paying it forward\, opening the kitchen of Darjeeling Express to pop-ups on Darjeeling’s closed day. Khan’s first book\, Asma’s Indian Kitchen won numerous awards\, and her appearance as the first British chef on Netflix’s Chef’s Table has similiary garnered accolades. \n\nMunira Mahmud arrived in the UK from her native Uganda in 2005. With the birth of her first child\, she became acutely aware of the cultural differences new mothers encountered: in Uganda\, communities traditionally rally to help the family\, yet such support was lacking in her first London neighbourhood. When she moved to the Grenfell Tower complex\, she found much of what she had yearned for\, until the horrific 2017 fire destroyed the tower and claimed 72 lives. \nMahmud took action. Working with other survivors\, they formed a community kitchen to share recipes\, mourn\, and heal\, ultimately leading to the publication of Together: our community cookbook in 2018. The book’s proceeds funded the renovation of the community kitchen (known as Hubb\, meaning love in Arabic)\, and it continues to be a center for those affected by the fire and others in need. Thinking of her own struggles as a new mother\, she has also founded Kina Mama\, an organization that provides nutritious food and other support to vulnerable new mothers\, raising funds through its catering services. \n\n\n\nDevaky Sivadasan left India at the age of 26\, her 3 year-old son in tow\, fleeing an abusive arranged marriage. Arriving in Marseilles in 2000 with plans to study economics\, she encountered a Sophie’s Choice when a customs agent initially refused to issue a visa for her son: rather than abandon her son or her dreams of a better life\, she educated the agent on the values of liberté\, egalité et fraternité. He returned with visas for both. \n\n\nAfter studies and a 12 year high-profile career at Airbus Helicopters\, Sivadasan knew it was time to pay it forward and help others build to strong futures. She launched Mama Spice in 2016\, a spice emporium where she melds the savours of her native India with her adopted Provence in her spice blends. Her model of entrepreneurship\, accomplished through the Kedge Business Nursery Incubator\, encourages others to draw upon their experiences to build better lives.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-women-and-diaspora/
CATEGORIES:Kitchen Table
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LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-women-and-diaspora/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20201020T190000
DTEND;TZID=Europe/London:20201020T203000
DTSTAMP:20260409T152933
CREATED:20201006T144555Z
LAST-MODIFIED:20210412T124409Z
UID:4604-1603220400-1603225800@www.oxfordsymposium.org.uk
SUMMARY:We Need to Talk About: Food Politics and the Powerless
DESCRIPTION:Join Marion Nestle and Scott Barton as they dig deep into global food politics and corporate opportunism.\nAgricultural workers and those who work in the world-wide food-industry are essential contributors to civil society. We all depend on their work. Yet they are physically and economically the most vulnerable of us all to the global Covid-19 pandemic\, and they are often voiceless and powerless. \nDiscussion-leaders Marion Nestle and Scott Barton will start the conversation with an examination of the politics and policies that influence the supply of food worldwide at a time of crisis and beyond.  Together\, as an international gathering\, we’ll search for answers in what we know of governmental and private-sector responses – good or bad – that can help us understand and combat the immediate and on-going risks to food supplies\, public health\, and food justice everywhere on the planet. \nMarion Nestle’s long career and writings span food politics and public health\, making her a leading voice in understanding and challenging injustices in food systems; she is the author\, most recently\, of Let’s Ask Marion (University of California Press 2020)\, blogs at foodpolitics.com and can be found on twitter\, @marionnestle. \nScott Alves Barton teaches food studies at New York University; his work is international\, with a special focus on food and political resistance in Brazil.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-food-politics-and-the-powerless/
CATEGORIES:Kitchen Table
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LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-food-politics-and-the-powerless/
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