Wiki Club Meeting 6th Feb 2024- Illustrations: photos, drawings, maps, diagrams
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.…
We need to talk about – Food in Ireland: Changing Perspectives
It's time to expand our horizons with tales and news from the land of the ‘wild Atlantic way, the ancient east, and the causeway coast and glens’. We can expect…
Wiki Club Meeting 5th March 2024 Biographies: living or deceased people
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 6th Mar 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…
Queer as Food? Let’s Have a Chat…
In 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…
KL Techniques 26th March, Paula McIntyre – Ulster Scots soda farls and ‘a wee bite to have wi’ our tay’.
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 02 Apr 2024 – End matters: everything beyond the main text
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 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…
