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DTSTART;TZID=Europe/London:20241104T170000
DTEND;TZID=Europe/London:20241104T180000
DTSTAMP:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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:20260409T073848
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240313T170000
DTEND;TZID=Europe/London:20240313T183000
DTSTAMP:20260409T073848
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240306T170000
DTEND;TZID=Europe/London:20240306T180000
DTSTAMP:20260409T073848
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/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240305T170000
DTEND;TZID=Europe/London:20240305T183000
DTSTAMP:20260409T073848
CREATED:20240208T135434Z
LAST-MODIFIED:20240208T135753Z
UID:29971-1709658000-1709663400@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting 5th March 2024 Biographies: living or deceased people
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-feb-24-copy/
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-feb-24-copy/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240213T170000
DTEND;TZID=Europe/London:20240213T183000
DTSTAMP:20260409T073848
CREATED:20231212T161958Z
LAST-MODIFIED:20240327T133027Z
UID:29311-1707843600-1707849000@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about - Food in Ireland:  Changing Perspectives
DESCRIPTION: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 a rich feast of conversation informed by: \na new gastrocritical approach through a culinary lens on Irish literature \nthe rise of the hamely kitchen at home and abroad. \nand a sneak preview of the magnus opus Irish Food History: A Companion\, \nOur lead conversationalists are : \nDr Anke Klitzing also lectures at the Technological University Dublin in food culture\, literature\, and media. Her research focuses on developing the gastrocritical paradigm – the theory and methodology of understanding the nexus of food and writing. Besides academic publications\, she has written on food\, literature and society for Irish\, German and Italian publications. She serves on the organising committee of the Dublin Gastronomy Symposium\, as editor of the Journal of Franco-Irish Studies\, production editor of the European Journal of Food\, Drink\, and Society\, and as tech co-host the Oxford Food Symposium “WikiClub” virtual events. \nChef Paula McIntyre MBE trained in culinary arts at the prestigious Johnson and Wales University in Rhode Island\, USA\, before opening  the award winning restaurant ‘The Undrie’ in Manchester in 1993. Returning to her Northern Irish home in 1998\, Paula worked as head chef in ‘Ghan House’ in Carlingford\,  ‘Fontana’ in Holywood\, and also lectured in the ‘Professional Cookery’ programme in Northern Regional College. Her books include ‘Taste Causeway\, Recipes and Stories’\, ‘A Kitchen Year’ and ‘ Down to Earth’. In 2015 she won the Farming Life/Danske Bank Farming Champion Award and in 2017  The Restaurant Association of Ireland awarded her Food Hero for Ulster. As well as  Director of Slow Food NI\,  ambassador for the Taste Causeway food network\, and Deputy Lieutenant to County Londonderry\, Paula finds the time to present BBC NI’s Hamely Kitchen\, is a favourite panelist on Jay Rayner’s Kitchen Cabinet\, and a regular contributor to Radio 4’s Food Programme. \nDr Elaine Mahon\,  lecturer at the School of Culinary Art and Food Technology at Technological University Dublin. She is Assistant Director of the National Centre for Franco-Irish Studies and Editor of the Journal of Franco-Irish Studies. She is a member of the organising committee of the Dublin Gastronomy Symposium and a trustee of the Oxford Symposium on Food and Cookery where she coordinates the Young Chefs programme. A bilingual English/French speaker\, Elaine was awarded a PhD for her analysis of the role of the diplomatic meal in international relations. Her research interests focus on culinary diplomacy\, food history\, French gastronomy\, and culinary education. She is currently preparing a monograph for Peter Lang\, Oxford\, entitled ‘“The Minister Requests The Pleasure”: Diplomatic Dining and State Entertainment by Irish Ministers for External Affairs\, 1922–1963’\, for publication in 2024. \nDr Máirtín Mac Con Iomaire\,  senior lecturer in the School of Culinary Arts and Food Technology\, Technological University Dublin. He is the co-founder and chair of the biennial Dublin Gastronomy Symposium (2012-present) and a former two-term trustee of the Oxford Symposium on Food and Cookery (2015-2021). He is chair of the Masters in Gastronomy and Food Studies in TU Dublin\, the first such programme in Ireland. Máirtín is co-editor with Eamon Maher of ‘Tickling the Palate’: Gastronomy in Irish Literature and Culture (Peter Lang: 2014) and New Beginnings: Perspectives from France and Ireland (Peter Lang\, 2023)\, and with Rhona Richman Kenneally on ‘The Food Issue’ of The Canadian Journal of Irish Studies (2018). He has published widely in peer-reviewed journals\, and in 2018\, he presented an eight-part television series for TG4 called Blasta celebrating Ireland’s food heritage. In 2021\, he guest edited a special issue of Folk Life: Journal of Ethnological Studies 59(2) on Irish Food Ways. He is co-editor of the new European Journal of Food Drink and Society since 2021. He was awarded an IRC Research Ally Prize in both 2021 and 2022 for mentoring doctoral candidates. In 2022\, his doctoral student Caitríona Nic Philibín was awarded an IRC GOI Postgraduate Research Scholarship. In 2023\, Máirtín was awarded a TU Dublin Researcher Award. In 2023\, Máirtín was nominated for two awards at the inaugural TU Dublin Excellence in Research and Innovation Awards (Excellence in Research Supervision; Established Research Career). Along with Dorothy Cashman\, he has co-edited Irish Food History: A Companion (EUT+ Academic Press\, 2023; Royal Irish Academy\, 2024). \n  \nIntroduced by David Matchett
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-feb2024/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/12/Ireland-2.jpg
LOCATION:https://us06web.zoom.us/j/86992223873
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240206T170000
DTEND;TZID=Europe/London:20240206T183000
DTSTAMP:20260409T073848
CREATED:20240104T104054Z
LAST-MODIFIED:20240202T215851Z
UID:29455-1707238800-1707244200@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting 6th Feb 2024- Illustrations: photos\, drawings\, maps\, diagrams
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-feb-24/
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-feb-24/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240129T170000
DTEND;TZID=Europe/London:20240129T180000
DTSTAMP:20260409T073848
CREATED:20231212T160136Z
LAST-MODIFIED:20240127T095800Z
UID:29302-1706547600-1706551200@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques 29th Jan 24
DESCRIPTION:Welcome to the KL Techniques series !\nTickets now sold out.\n‘This is the place where we can dive into a cooking or baking technique for one hour – Join Samar Khatiwala and me for a technique class about dashi. \nDashi\, loosely translated as stock\, is the lifeblood of Japanese cuisine\, and also plays an important role in Korean food. It is an essential ingredient of dishes ranging from misoshiru to takikomi gohan. In this edition of Kitchen Lab Techniques\, we’ll go over the basics of dashi: its different varieties\, the main ingredients and the many dishes you can make with it. We’ll also make our own dashi and use it to make a traditional Japanese dish.’ \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-klt-24/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/06/Picture-2.jpg
LOCATION:https://us06web.zoom.us/j/81638119332
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240103T170000
DTEND;TZID=Europe/London:20240103T180000
DTSTAMP:20260409T073848
CREATED:20231205T201546Z
LAST-MODIFIED:20231212T144629Z
UID:29195-1704301200-1704304800@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask 3rd Jan 24 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-jan-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-jan-24/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240102T170000
DTEND;TZID=Europe/London:20240102T183000
DTSTAMP:20260409T073848
CREATED:20231205T010019Z
LAST-MODIFIED:20231214T114415Z
UID:29136-1704214800-1704220200@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting 2nd Jan 24 - New Beginnings: the Importance of a Good Lead.
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-jan-24/
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-jan-24/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231212T170000
DTEND;TZID=Europe/London:20231212T183000
DTSTAMP:20260409T073848
CREATED:20231108T114101Z
LAST-MODIFIED:20231221T155102Z
UID:28761-1702400400-1702405800@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about - the Gift of Food Writing.
DESCRIPTION:With holidays upon us\, it’s time to cosy in for a good read (or listen\, in the case of audiobooks)\, and we want to explore the ever-expanding world of book-length food writing.  The appetite for cookbooks\, food history\, culinary anthropology\, and related forms seems insatiable\, but what makes for the most interesting and enduring reads? \nWe’ll start our holiday conversation with cookbook authors and food writers\, booksellers\, food historians and then invite participants to share their holiday book lists to celebrate the season. Leading off will be… \nElisabeth Luard\, an author\, journalist and broadcaster who writes (mostly) about food and recipes in their historical\, geographical and social context. Elisabeth’s work as a cookery writer includes about fifteen cookbooks and  four memoirs with recipes. As a botanical artist she  continues to illustrate her own work and record her  travels with sketchbook and watercolours. \nEric Treuille has been passionate about food since he worked as a mitron (baby baker) in his uncle’s boulangerie in France. He has cooked professionally in Paris\, London\, and New York\, and is now director of Books for Cooks\, an internationally famous bookstore and cooking school in London. He is the author of Bread (with Ursula Ferrigno)\, Barbecue (with Birgit Erath)\, and Canapes (with Victoria Blashford-Snell). \nMatt Sartwell is the Managing Partner of Kitchen Arts & Letters\, an NYC bookstore specialized in food and drink which opened in 1983.  A former editor at Penguin USA\, he joined the bookstore in 1991. He has served as the chair of the James Beard Book Awards and as a member of the IACP’s Culinary Classics committee\, and advises authors on works in progress and under contemplation. \nKen Albala is the Tully Knowles Endowed Professor of History at the University of the Pacific and is a well-known voice in the field of food history. He has written or edited 27 books in the field of food studies and has been series editor of over 100 food books. \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-dec2023/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/11/KT-Xmas-Books-2.jpg
LOCATION:https://us06web.zoom.us/j/84606376414
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231211T170000
DTEND;TZID=Europe/London:20231211T190000
DTSTAMP:20260409T073848
CREATED:20230926T181130Z
LAST-MODIFIED:20231208T154220Z
UID:28000-1702314000-1702321200@www.oxfordsymposium.org.uk
SUMMARY:Kitchen Lab Monday 11th Dec 23 - The Persian and Indian Culinary Connection.
DESCRIPTION:All tickets for Monday 11th Dec are now allocated. The next Kitchen Lab event is a KL Techniques session on 29th Jan\, hold the date\, more details to follow…\n\nA warm welcome to the Kitchen lab!\nWith my guest – hosts Dr. Nader Mehravari and Prof. Samar Khatiwala \nFor a Kitchen Lab on “the Persian and Indian Culinary Connection”  \nAs we dive into the impacts of Persian cuisine on Indian culinary practices\, Nader and Samar will share the similarities and commonalities between these cuisines. \nFrom Nadar: \n‘My all-time favorite Persian cookbook is  The Legendary Cuisine of Persia  by Margaret Shaida . Margaret was a native of the United Kingdom who lived in Iran for 23 years. Her 1992 cookbook “The Legendary Cuisine of Persia” was the first English-language Persian cookbook with extensive and accurate historical culinary information about Persian cuisine. Before passing a few years back\, she was a regular contributor to OFS. \nNaomi Duguid has a relevant cookbook titled: Taste of Persia: A Cook’s Travels Through Armenia\, Azerbaijan\, Georgia\, Iran\, and Kurdistan \nAnother link that might be of interest How to Stock a Persian Pantry .’ \nFrom Samar: \n‘In general I’d be very suspicious of a cookbook on ‘Indian’ cuisine (like a European might be about  ‘European’ cuisine). Anyway\, I’m afraid I don’t have a favorite Indian cookbook or even one that I consult regularly. (Plenty of patisserie and baking books though!) Cookbooks are not common in India (we had this discussion on the OFS site earlier in the year if you remember). \nThat said\, my first port of call is usually Tarla Dalal\, the most famous Indian cookbook writer  and who has dozens of book. And one book that I like a lot is Dal Kadhi by Sanjeev Kapoor \nThe best place to learn about Indian food is YouTube (the amount of invaluable information there is nothing short of astonishing)\, followed by Facebook and WhatsApp’. \nIt’s going to be a festive cultural cookalong with beautiful recipes –  so take out your aprons\, pots and pans and stay tuned for more info. \n 
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-dec2023/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/06/Picture-2.jpg
LOCATION:https://us06web.zoom.us/j/84067787009
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231206T170000
DTEND;TZID=Europe/London:20231206T180000
DTSTAMP:20260409T073848
CREATED:20231107T151828Z
LAST-MODIFIED:20231202T202749Z
UID:28690-1701882000-1701885600@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask December 2023 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-december-2023-searching-for-foods-in-history-copy/
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-december-2023-searching-for-foods-in-history-copy/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231205T170000
DTEND;TZID=Europe/London:20231205T183000
DTSTAMP:20260409T073848
CREATED:20231107T152224Z
LAST-MODIFIED:20231126T163137Z
UID:28693-1701795600-1701801000@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting Dec 2023 Languages: translation\, interpretation\, fusion
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-dec-2023/
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-dec-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231121T170000
DTEND;TZID=Europe/London:20231121T180000
DTSTAMP:20260409T073848
CREATED:20231009T122910Z
LAST-MODIFIED:20231120T161233Z
UID:28346-1700586000-1700589600@www.oxfordsymposium.org.uk
SUMMARY:KL Techniques Nov 2023
DESCRIPTION:Welcome to the KL techniques series ! (A new idea)\nStrudel dough.\n‘This is the place where we can dive into a cooking or baking technique for one hour – Join me for a technique class on how to make and stretch the perfect strudel dough! \nI will not dispute its association to Vienna\, Austria\, or that the Viennese apfel strudel was inspired by the Hungarian recipe for “retes” or that it evolved from the pastry used for baklava after the departure of the Ottoman invaders. This is the perfect dough to make right now – join me to get my best tips as I plan to create the most delectable “whirlpool” of filling and pastry. \nI will send out a strudel dough recipe to those who sign up here by Sunday 19th.’ \nBirgitte \n  \nPLEASE NOTE ALL PLACES ARE NOW TAKEN.\nNext Kitchen Lab event 11th December\, more info to follow…
URL:https://www.oxfordsymposium.org.uk/event/kitchen-lab-meeting-nov-2023/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/06/Picture-2.jpg
LOCATION:https://us06web.zoom.us/j/85308742536
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231114T170000
DTEND;TZID=Europe/London:20231114T183000
DTSTAMP:20260409T073848
CREATED:20231024T140447Z
LAST-MODIFIED:20231201T145042Z
UID:28478-1699981200-1699986600@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about - Teaching Children about Food in Schools and the Community: Lessons from International Experiments.
DESCRIPTION:‘Catch them young\,’ as the expression goes. To raise healthy kids\, we need to teach them about the diversity of foods\, and to encourage them to move  away from the obesogenic diets to which many are subjected and have become accustomed. Part of the challenge lies in  poverty of various kinds: finances\, culinary knowledge\, time for cooking\, or access to cooking facilities. Although these challenges seem daunting\, many pathbreaking school and community programs offer hope for ways in which children can learn about healthy\, delicious\, and affordable diets\, and can also engage with a variety of food cultures. \nAt this Kitchen Table we will be learning about and discussing three different initiatives: an American community project\, a Danish educator\, and a Japanese government initiative. Each of them has designed programs and activities to suit local cultural needs. We invite you to join this discussion. We also look forward to hearing from you about local programs you may be familiar with\, and any challenges that you have faced as agents\, actors\, educators and parents. \nJoining us will be – \nStephanie Assmann \nStephanie’s research interests focus on Japan as a consumer society between innovation and tradition. She is currently completing a monograph on the governmental food education (shokuiku) campaign\, which advocates education about regional food products. Further interests include gender equality in the workplace and Japan’s rural areas. Stephanie is co-editor of Japanese Food and Foodways. Past and Present (with Eric C. Rath\, University of Illinois Press\, 2010) and editor of Sustainability in Contemporary Rural Japan: Challenges and Opportunities (Routledge\, 2016). \nJacquelyn Chi is the Director of Program at the Charlie Cart Project\, where she designs and delivers programs that train\, support\, engage\, and activate local educators in schools\, libraries\, food banks\, and other community-based organizations to teach hands-on cooking and food education. Prior to the Charlie Cart Project\, she managed B2B events and advocacy initiatives in the U.S. and Canada at OpenTable\, the restaurant reservations management platform. She also served as director of programs and special projects for the thought leadership arm of The Culinary Institute of America (CIA)\, where she oversaw educational conferences\, retreats\, and initiatives centered around sustainability\, health and wellness\, world cuisines\, and innovation and technology across the food service spectrum. Jacquelyn earned her bachelor’s degree in Radio-Television-Film from Northwestern University\, and her master’s degree in International Communication from American University\, where she researched food as a tool of public diplomacy\, and the social construction of authenticity in foreign eating experiences. Jacquelyn’s eclectic career across the food world has at various times included stints as a photographer and videographer for a Turkish coffee truck diplomacy project; a social media manager for a start-up food company; and a barista in a chocolate factory. \nThe Charlie Cart Project (CCP)was founded in 2015 to make hands-on food education accessible to the next generation so that children and families have the knowledge and confidence to make healthy food choices for life. CCP provides schools and other community organizations with an all-in-one nutrition education platform\, centered on the Charlie Cart – a portable\, compact mobile kitchen\, fully equipped with tools and appliances – which makes hands-on cooking and nutrition education accessible in any learning environment. In less than a decade\, CCP has grown from 12 sites in one state to over 450 sites across 47 states. \nAlastair Robertson \nAlastair is an educator at Bernadotteskolen in Copenhagen\, with over 25 years of teaching experience in the Dansk Friskole system..  He often integrates food\, ingredients\, cooking\, and recipes into projects which he has conceived including – Magellan: the Spice Trade and Global Exploration\, Sustainable Foods for the Future\, Expedition Food for A Survival Trip\, The Mighty Mussel: Our Farm in Hellerup Harbour\, Garden to Table\, Taste in Space\, and recipes for English language teaching \nAs Coordinator of the International Department of Bernadotteskolen\, he leads on the The ‘P-workshops’. These Project-workshops are the soul of teaching at Bernadotteskolen\, where children from grade 0-9 work on projects through making and doing. The kitchen P-workshop thus becomes an important site to not only learn history\, maths\, physics and science but also life’s most important survival skill – making food
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-nov-2023/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/10/KT-Nov-2023-07-002.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/kitchen-table-nov-2023/
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END:VCALENDAR