Sifter: The Ask 3rd April 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 a…
We need to talk about : Consuming Recipes
We’ll be talking recipes at this Kitchen Table Conversation, their evolution, how and where we find them, and how we use them. Over the last hundred years we’ve gone from…
Wiki Club Meeting Tue 07 May 2024 – Findability: introducing your article to the world
OFS Wikipedia Project Welcomes All To Its 3rd Year We are delighted to invite, or invite back, all those in the OFS community to participate in the Symposium’s monthly wiki-club.…
Sifter: The Ask 8rd May 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 a…
We need to talk about : New Dialogues through FoodZines
NB Ticket sales close 23rd May 3pm BST We look forward to delving into the thriving realm of independent food magazines in print. These publications are spearheaded by visionary leaders…
Kitchen Lab and KL Techniques – Tues, 28th May: Strained Yoghurt.
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!
Wiki Club Meeting Tue 4th June 2024 – Good articles, and excellent (“Featured”) ones
OFS Wikipedia Project Welcomes All To Its 3rd Year We are delighted to invite, or invite back, all those in the OFS community to participate in the Symposium’s monthly wiki-club.…
Sifter: The Ask Wed 5th June 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 a…
We need to talk about : Getting Ready for the Symposium in July!
So to the closing episode of the 2023/24 season of Kitchen Table Conversations and the launch of the 2024 Online Symposium! Expect a sneak preview of the papers, the programme…
Kitchen Lab and KL Techniques – Tues, 24th Sept: Choux Paste
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 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…
