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DTSTART;TZID=Europe/London:20250604T170000
DTEND;TZID=Europe/London:20250604T183000
DTSTAMP:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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:20260409T073847
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240627T170000
DTEND;TZID=Europe/London:20240627T183000
DTSTAMP:20260409T073847
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
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240605T170000
DTEND;TZID=Europe/London:20240605T180000
DTSTAMP:20260409T073847
CREATED:20240513T131758Z
LAST-MODIFIED:20240513T132526Z
UID:31218-1717606800-1717610400@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask Wed 5th June  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-5-june-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-5-june-2024/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240604T170000
DTEND;TZID=Europe/London:20240604T183000
DTSTAMP:20260409T073847
CREATED:20240513T132636Z
LAST-MODIFIED:20240513T161754Z
UID:31224-1717520400-1717525800@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting Tue 4th June 2024 - Good articles\, and excellent (“Featured”) ones
DESCRIPTION:OFS Wikipedia Project Welcomes All To Its 3rd Year \nWe are delighted to invite\, or invite back\, all those in the OFS community to participate in the Symposium’s monthly wiki-club. Together\, we are improving the content and raising the profile of food-related articles on Wikipedia.  \nIn the inaugural 2021-2022 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. In 2022-23 we touched on these aspects again\, but with more time for questions and live editing.  \nThis year we will again cycle through these areas\, developing our skills with an emphasis on collaborating on-wiki. We are proud to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be led by expert Wiki trainer and friend of OFS Roberta Wedge with host Polly Russell and tech support Anke Klitzing.  \nYou are welcome to join us\, just once\, or each first Tuesday of the month\, so we can continue to develop our community committed to building up the food content on the world’s largest encyclopedia and its sister projects.  \nAdmission is free\, but for technical reasons we need you to register — and as always\, financial help is more than welcome. \nIf you are completely new to the idea of contributing to Wikipedia\, or want a recap of the basics\, please watch the video Roberta prepared for the 2020 Symposium (the link is in the reading list). \n 
URL:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-04-june/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/09/Wiki-Table-redraw.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-04-june/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240528T170000
DTEND;TZID=Europe/London:20240528T180000
DTSTAMP:20260409T073847
CREATED:20240404T115744Z
LAST-MODIFIED:20240602T162230Z
UID:30642-1716915600-1716919200@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab and KL Techniques - Tues\, 28th May: Strained Yoghurt.
DESCRIPTION:Join us for a KL Techniques workshop on strained yoghurt  \nTuesday\, May 28th from 17:00 – 18:00 hours (BST) \nOne hour LIVE via zoom \n“Strained yoghurt where it is hung in a cloth to remove the whey and make it into a stiff dough is known variously as suzma\, labna cheese or chakka.  These names are usually given by the process\, shape or what it’s made from. It’s a simple and different way to use yoghurt which you may normally have in the fridge\, turning into a new simple\, nutritious\, delicious and versatile addition to your repertoire.  Being from the Silk Route I’m only going to talk about what we do in this region\, however\, similar food is eaten almost everywhere. In Azerbaijan we strain yoghurt particularly when having savoury dolma or kuku\, making it easy to dollop it into our little loghmeh or flatbread scoops so it doesn’t ooze out too much. Or when making kangar\, moosir and spinach yoghurt dishes.” \nDuring this workshop cookery teacher Simi Rezai-Ghassemi is going to share her method of straining yoghurt and demonstrate how to make flavoured yoghurt balls. \nRecipes and instructions for savoury and sweet “white goods” will be provided to those who sign-up. Plus an additional rye cracker recipe from Birgitte.
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-april2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/04/new-birgitte.jpg
LOCATION:https://us06web.zoom.us/j/81638119332
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240523T170000
DTEND;TZID=Europe/London:20240523T183000
DTSTAMP:20260409T073847
CREATED:20240418T211507Z
LAST-MODIFIED:20240606T155512Z
UID:30982-1716483600-1716489000@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about : New Dialogues through FoodZines
DESCRIPTION:NB Ticket sales close 23rd May 3pm BST\nWe look forward to delving into the thriving realm of independent food magazines in print. These publications are spearheaded by visionary leaders who understand the power of compelling storytelling and are dedicated to delivering their content via traditional printed magazines\, available for purchase on newsstands. In order to be sustainable\, such endeavours demand a comprehensive understanding of food culture\, coupled with the ability to produce a magazine that resonates with audiences. \nThese foodzines are  platforms for the exploration of diverse culinary landscapes. They range widely: reflecting on food history\, sketching visions of the future of food\, amplifying the voices of marginalized communities\, and celebrating diaspora cuisines. Our panel will bring together three creators of independent food magazines\, each offering unique perspectives. \nCaroline Hwang is a food stylist and founder of Synonym Magazine.\nShe combines her love of food and storytelling in nearly everything she does\, which is in part how Synonym Magazine came to be.\nWhether working in-studio or out of a food trailer on the streets of Mexico City\, Caroline is always excited to see where her next project will take her. To combat excessive waste in the industry\, Caroline distributes the extra food on set to food banks and the unhoused through her Waste Not initiative. She is excited to share stories of the immigrant diaspora through the magazine. \nEmelyn Rude is the publisher and editor of Eaten\, an independent print magazine focused on food history. She is also currently a researcher at Sciences Po-Paris\, where she studies the impact of environmental change on the development of the food system in the United States. \nLinYee Yuan is the founder and editor of MOLD (thisismold.com)\, a critically-acclaimed print and online magazine about designing the future of food. In 2022\, she launched Field Meridians\, an artist collective committed to creating tools for ecological resilience through social practice. Through site-specific exhibition\, publishing\, and broadcast\, Field Meridians engages the Crown Heights community to lay the foundations for food sovereignty in the heart of Brooklyn. She is currently an adjunct professor at Parsons\, The New School and was previously editorial director for Emerson Collective\, entrepreneur in residence for QZ.com and an editor for Core77\, T: The New York Times Style Magazine and Theme magazine. \nThis session is hosted by Priya Mani
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-may2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/04/KT-May-2024-04.png
LOCATION:https://us06web.zoom.us/j/84497463883
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240508T170000
DTEND;TZID=Europe/London:20240508T180000
DTSTAMP:20260409T073847
CREATED:20240404T115206Z
LAST-MODIFIED:20240404T115714Z
UID:30636-1715187600-1715191200@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask 8rd May 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-8-may-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-8-may-2024/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240507T170000
DTEND;TZID=Europe/London:20240507T183000
DTSTAMP:20260409T073847
CREATED:20240404T112400Z
LAST-MODIFIED:20240404T115022Z
UID:30629-1715101200-1715106600@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting Tue 07 May 2024 -  Findability: introducing your article to the world
DESCRIPTION:OFS Wikipedia Project Welcomes All To Its 3rd Year \nWe are delighted to invite\, or invite back\, all those in the OFS community to participate in the Symposium’s monthly wiki-club. Together\, we are improving the content and raising the profile of food-related articles on Wikipedia.  \nIn the inaugural 2021-2022 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. In 2022-23 we touched on these aspects again\, but with more time for questions and live editing.  \nThis year we will again cycle through these areas\, developing our skills with an emphasis on collaborating on-wiki. We are proud to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be led by expert Wiki trainer and friend of OFS Roberta Wedge with host Polly Russell and tech support Anke Klitzing.  \nYou are welcome to join us\, just once\, or each first Tuesday of the month\, so we can continue to develop our community committed to building up the food content on the world’s largest encyclopedia and its sister projects.  \nAdmission is free\, but for technical reasons we need you to register — and as always\, financial help is more than welcome. \nIf you are completely new to the idea of contributing to Wikipedia\, or want a recap of the basics\, please watch the video Roberta prepared for the 2020 Symposium (the link is in the reading list). \n 
URL:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-07may/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/09/Wiki-Table-redraw.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-07may/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240418T170000
DTEND;TZID=Europe/London:20240418T183000
DTSTAMP:20260409T073847
CREATED:20240319T173500Z
LAST-MODIFIED:20240419T212128Z
UID:30469-1713459600-1713465000@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about : Consuming Recipes
DESCRIPTION:We’ll be talking recipes at this Kitchen Table Conversation\, their evolution\, how and where we find them\, and how we use them. \nOver the last hundred years we’ve gone from recipes in handwritten notes and printed cookbooks\, to recipes accompanied by photos of plated food in magazines\, newspapers\, and cookbooks. Recently recipes have moved online: these days we can find recipes not just with written instructions and photos but also with video\, on Instagram and TikTok. \nWhat does this mean for those who create recipes and for those who use them? \nConversationalists joining Naomi Duguid will be: \nLaura Brehaut @laurabrehaut is the National Post’s food reporter. She has certificates in culinary arts and as a professional cheesemonger from Toronto’s George Brown College\, a B.A. honours degree from Toronto Metropolitan University’s RTA School of Media\, and a B.A. in anthropology and linguistics from the University of Victoria. She is endlessly intrigued by what drives our food choices and preferences\, the technologies that may influence how we eat in the future\, and how to make food systems more equitable and sustainable. \nShayma Saadat @spicespoon is a food writer and digital content creator based in Toronto. Also known as Spice Spoon\, she creates recipes — using local ingredients and the flavours of her Pakistani\, Afghan and Persian heritage — which she shares on Instagram\, TikTok\, The Spice Spoon Substack and her website\, The Spice Spoon. \nAllie E.S. Wist @aeswist is a scholar-artist\, currently in the interdisciplinary Arts PhD program at Rensselaer Polytechnic Institute. She creates speculative sensory narratives related to environmental humanities\, food\, metabolism\, and Anthropocene studies. Her work includes edible and olfactory artifacts\, as well as photography and video\, which come together most often in multi-media installation works or performative dinners. She has an MA in Food Studies from New York University and a BA in Media from Boston University. She worked as a photo director and editor for media outlets in New York for over a decade\, including at Bon Appetit and Saveur magazine. Her work and workshops have been featured by Honolulu Biennial\, The Wellcome Collection\, MIT\, the Nobel Prize Museum\, and Pioneer Works. https://alliewist.com/ \n  \n \nThanks to WikiArt for the image  ‘Reciprocal Accords’ by Wassily Kandinsky\, 1942 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-april-2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/03/KT-April-2024-04.jpg
LOCATION:https://us06web.zoom.us/j/81765857329
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240403T170000
DTEND;TZID=Europe/London:20240403T180000
DTSTAMP:20260409T073847
CREATED:20240307T145550Z
LAST-MODIFIED:20240307T150050Z
UID:30390-1712163600-1712167200@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask 3rd April 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-3-apr-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-3-apr-2024/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240402T170000
DTEND;TZID=Europe/London:20240402T183000
DTSTAMP:20260409T073847
CREATED:20240307T144450Z
LAST-MODIFIED:20240313T154011Z
UID:30384-1712077200-1712082600@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting Tue 02 Apr 2024 -  End matters: everything beyond the main text
DESCRIPTION:OFS Wikipedia Project Welcomes All To Its 3rd Year \nWe are delighted to invite\, or invite back\, all those in the OFS community to participate in the Symposium’s monthly wiki-club. Together\, we are improving the content and raising the profile of food-related articles on Wikipedia.  \nIn the inaugural 2021-2022 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. In 2022-23 we touched on these aspects again\, but with more time for questions and live editing.  \nThis year we will again cycle through these areas\, developing our skills with an emphasis on collaborating on-wiki. We are proud to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be led by expert Wiki trainer and friend of OFS Roberta Wedge with host Polly Russell and tech support Anke Klitzing.  \nYou are welcome to join us\, just once\, or each first Tuesday of the month\, so we can continue to develop our community committed to building up the food content on the world’s largest encyclopedia and its sister projects.  \nAdmission is free\, but for technical reasons we need you to register — and as always\, financial help is more than welcome. \nIf you are completely new to the idea of contributing to Wikipedia\, or want a recap of the basics\, please watch the video Roberta prepared for the 2020 Symposium (the link is in the reading list). \n 
URL:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-02apr/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/09/Wiki-Table-redraw.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-02apr/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240326T170000
DTEND;TZID=Europe/London:20240326T180000
DTSTAMP:20260409T073847
CREATED:20240130T142328Z
LAST-MODIFIED:20240602T162724Z
UID:29756-1711472400-1711476000@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques 26th March\, Paula McIntyre - Ulster Scots soda farls and 'a wee bite to have wi' our tay'.
DESCRIPTION:Welcome to the KL Techniques series !\n‘This is the place where we can dive into a cooking or baking technique for one hour – Join Chef Paula McIntyre and me for a technique class from the Hamely Kitchen! We’ll be cooking Ulster Scots soda farls and ‘a wee bite to have wi’ our tay’. Spaces limited and only available until 22nd March. more info\, including recipes to follow”. \nBirgitte. \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-feb24/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/01/KL-Paula.jpg
LOCATION:https://us06web.zoom.us/j/81638119332
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DTSTART;TZID=Europe/London:20240313T170000
DTEND;TZID=Europe/London:20240313T183000
DTSTAMP:20260409T073847
CREATED:20240212T204852Z
LAST-MODIFIED:20240322T165742Z
UID:29963-1710349200-1710354600@www.oxfordsymposium.org.uk
SUMMARY:Queer as Food? Let's Have a Chat...
DESCRIPTION:  \nIn anticipation of the forthcoming Queer Food Conference in Boston and online\, we have thrown down a rainbow tablecloth and are welcoming a wonderful panel of conversationalists to learn more about food from a queer perspective. This conversation will be moderated by Megan J. Elias and Dr. Alex Ketchum and joining us will be : \nTobi Abdul (they/she) a Nigeria-born\, Toronto-based documentary filmmaker and farmer dedicated to food sovereignty and storytelling as social action. Tobi operates small-scale farm Eager Bee Gardens and advocates for a stronger farmer-chef-diner relationship. With her production company Little Andro Media\, Tobi produces authentic works that champion the underdog\, challenge the status quo\, and uplifts people who look and love like her. They are currently working on a short documentary\, In the Hands that Feeds Us\, that follows a group of chefs pushing for a people-centered approach to food sustainability and a reimagining of the Ontario food system. \nhttps://www.instagram.com/tobibutnotmaguire/ \nJohn Birdsall is a writer working at the intersection of food and Queerness. He’s the author of The Man Who Ate Too Much: The Life of James Beard (Norton\, 2020)\, which looks at the iconic American celebrity chef’s complicated sexuality and public identity. It was a finalist for the 2021 Lambda Literary Award and the Publishing Triangle’s Randy Shilts Award for Gay Nonfiction\, and an Amazon Top 100 Best Book of the Year. Birdsall has received two James Beard Awards for food and culture writing\, and is the co-author\, with chef James Syhabout\, of Hawker Fare (Ecco Press\, 2018). He’s currently at work on What Is Queer Food?\, scheduled to be published by Norton in spring 2025. His bylines include The New York Times\, Food & Wine\, Saveur\, Bon Appétit\, and more. He publishes a newsletter\, Shifting the Food Narrative\, and is on Instagram . He lives in Tucson\, Arizona \nhttps://www.instagram.com/john_birdsall/ \nSal Dhalla\, is an intuitive chef specialising in delicious vegetarian and vegan cooking. She works primarily as a retreat / private chef\, teacher and workshop leader. Her food focuses on a love of approachable and flavour led veg-centric dishes and takes inspiration from both her life in London and its diversity of food as well as (and increasingly) her South Asian / East African heritage. She left a corporate job to pursue a dream of becoming a chef and baker over a decade ago\, and is keen to help to support diversity and inclusion in UK hospitality especially for queer POC. As well as cooking for events around the UK she develops and shares recipes\, most recently in her ebook\, Veg Out – a collection of her favourite plant-led recipes. \nhttps://www.instagram.com/foodwitchsal/ \nFatima “Fatti” Tarkleman is a zero-waste migrant chef of mixed African-Asian descent. They have special interests in fermentation and flavourful cross-cultural cooking. Fatti prioritises sustainability\, inclusivity\, and local produce\, while representing the flavours of their heritage and their London upbringing. Fatti works as a freelance development chef\, workshop facilitator\, speaker\, and content creator. They embrace innovative ways of using age-old techniques to make delicious food\, putting care for people\, their stories\, and nature at the heart of their practice. Fatti is currently working on a collaborative cookbook\, Kin~spiration\, which will feature recipes to waste less by chefs and the special people who inspired them to cook. Kin~spiration will spotlight women chefs\, and chefs outside the gender binary\, showcasing the breadth of their work from across the UK diaspora. “Fatti is also the co-founder of “Eat Cute”\, a queer dating supper club for single and/or polyamorous people \nhttps://www.instagram.com/foodventures_with_fatti/ \nMegan J. Elias is  Director of Food Studies Programs at Boston University. A historian of American foodways\, she is the author of five books about food history. Her most recent book was Food on the Page: Cookbooks and American Culture (Penn Press 2017). At BU Elias teaches courses in food history\, food and gender\, and food voices and  Introduction to Gastronomy. She is currently working on a book about the hospitality industry. \nhttps://www.instagram.com/megelias/ \nDr. Alex Ketchum is an Assistant Professor at McGill University’s Institute for Gender\, Sexuality\, and Feminist Studies (IGSF) and the co-organizer of the Queer Food Conference. Coinciding with the fiftieth anniversary of the trailblazing restaurant Mother Courage of New York City\, Ketchum’s second book\, Ingredients for Revolution: A History of American Feminist Restaurants\, Cafes\, and Coffeehouses (November 2022)\, is the first history of the more than 230 feminist and lesbian-feminist restaurants\, cafes\, and coffeehouses that existed in the United States from 1972 to the present. As key sites of cultural and political significance\, this volume shows the essential role these institutions served for multiple social justice movements including women’s liberation\, LGBTQ equality\, and food justice\, as well as for training women workers and entrepreneurs. Ketchum has curated a physical and virtual exhibit on queer cookbooks\, produced a podcast on lesbian and queer women’s restaurants\, and written numerous publications about queer identity and food \nhttps://www.instagram.com/dr.alexketchum/ \n  \nIntroduced by David Matchett
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-mar-2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2024/02/QAF2.jpg
LOCATION:https://us06web.zoom.us/j/88681623833
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240306T170000
DTEND;TZID=Europe/London:20240306T180000
DTSTAMP:20260409T073847
CREATED:20240104T125832Z
LAST-MODIFIED:20240208T134754Z
UID:29460-1709744400-1709748000@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask 6th Mar 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-feb-24/
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-feb-24/
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