BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Oxford Food Symposium - ECPv6.0.13.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://www.oxfordsymposium.org.uk
X-WR-CALDESC:Events for Oxford Food Symposium
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20230326T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20231029T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231212T170000
DTEND;TZID=Europe/London:20231212T183000
DTSTAMP:20260409T073852
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:20260409T073852
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:20260409T073852
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:20260409T073852
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:20260409T073852
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:20260409T073852
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/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231108T170000
DTEND;TZID=Europe/London:20231108T180000
DTSTAMP:20260409T073852
CREATED:20231005T060147Z
LAST-MODIFIED:20231005T061746Z
UID:28330-1699462800-1699466400@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask November 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-november-2023-searching-for-foods-in-history/
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-november-2023-searching-for-foods-in-history/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231107T170000
DTEND;TZID=Europe/London:20231107T183000
DTSTAMP:20260409T073852
CREATED:20231005T054625Z
LAST-MODIFIED:20231023T114848Z
UID:28323-1699376400-1699381800@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting Nov 2023 Using your resources: finding encyclopedic sources
DESCRIPTION:OFS Wikipedia Project Welcomes All To It’s 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-nov-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-nov-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231024T170000
DTEND;TZID=Europe/London:20231024T183000
DTSTAMP:20260409T073852
CREATED:20230926T164647Z
LAST-MODIFIED:20231102T213517Z
UID:27997-1698166800-1698172200@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about Food and Migration: Finding Nourishment in Hardship
DESCRIPTION:Food security remains one of the ongoing challenges of people fleeing their homelands because of ethnic or religious persecution\, or war. Hunger is a constant and pressing issue. \nWhen people are forced to leave their own country for another\, what happens to their traditional culinary habits? How do habitants of refugee camps obtain food? What ingredients are available? Where and how do they prepare their meals?  More often\, they rely on humanitarian aid for their daily needs. Familiar dishes and culinary customs nourish\, provide solace\, and a taste of a faraway home. \nThe Zaatari Refugee camp opened in 2012 and now houses 80\,000 residents. The Calais Jungle housed almost 10\,000 people before its demolition in 2016. Migrants continue to camp in Calais and surrounding areas. \nAt our Kitchen Table\, we will have informed voices to discuss and explore these issues based on their hands on and personal experiences: Karen E Fisher\, Professor at the University of Washington\, field ethnographer at UNHCR Zaatari Camp in Jordan\, and author of the soon to be published Zaatari: Culinary Traditions of the World’s Largest Syrian Refugee Camp; Mohamed Shwamra\, project coordinator\, facilitator\, and resident in Zaatari Camp; and Janie Mac co-founder Refugee Community Kitchen \n  \nThe conversation will be moderated by Cameron Stauch \nDr. Karen E Fisher \nKaren Fisher is a Professor at the Information School\, University of Washington\, Seattle\, and Adjunct Professor at Abo Akademie University (FI) and Siegen University (DE). An embedded field researcher with UNHCR Jordan\, Karen has been learning from and working with the people of Zaatari Camp in northern Jordan since 2015. Karen helped establish the world’s first refugee-run\, camp-wide library system. She uses ethnography and participatory design methods to understand refugees’ culture\, expertise\, and skills. Her studies in Zaatari camp include how young people use mobiles and the internet\, which led to a project Empowering Syrian Girls through Culturally Sensitive Mobile Technology and Social Media using the Holy Quran and Syrian culture to co-design Internet safety tools in support of female entrepreneurship. Her current work\, Zaatari Camp Creations\, focuses on co-designing innovative\, niche market products that draw upon Syrian and Arab heritage in support refugee livelihoods. \nMohammed Shwamra \nMohammed Shwamra is the Project Manager and Translator for the forthcoming book with Karen\, “Zaatari: Culinary Traditions of the World’s Largest Syrian Refugee Camp” (Goose Lane Editions\, 2024). A graduate of Al Bayt University in Jordan\, Mohammed is from Syria and has lived in Zaatari Camp since 2013. Mohammed is also the Innovation and Business Manager for Zaatari Camp Creations (refugee-led enterprise) and is the Business Manager for the Givaudan Foundation-Made in Zaatari enterprise that creates handmade soap and candles made from locally sourced olive oil and beeswax. \nWith a focus on conflict resolution\, peace\, and refugee rights\, Mohammed collaborates with the Technical University of Applied Sciences Wurzburg-Schweinfurt (DE) and other universities in the EU and Australia. His mother\, Umm Mohamed\, is Zaatari Camp’s best cook. \nJanie Mac \nJanie Mac is one of the co-founders of the Refugee Community Kitchen and current head of the RCK UK operations. In 2015\, RCK sprung into action to serve meals to displaced people in northern France\, in Calais and Dunkirk. The following year\, in 2016 their UK operation started to feed homeless people in London and Edinburgh. In 2016\, RCK received a European Diversity award as the Community Project of the Year. RCK was winner of Observer Food Monthly’s 2019 Outstanding Achievement Award.
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-october-2023/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/09/KT-Oct-2023_new.png
LOCATION:https://www.oxfordsymposium.org.uk/event/kitchen-table-october-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231004T170000
DTEND;TZID=Europe/London:20231004T180000
DTSTAMP:20260409T073852
CREATED:20230926T095708Z
LAST-MODIFIED:20230926T102023Z
UID:27972-1696438800-1696442400@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask October 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-october-2023-searching-for-foods-in-history/
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-october-2023-searching-for-foods-in-history/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20231003T170000
DTEND;TZID=Europe/London:20231003T180000
DTSTAMP:20260409T073852
CREATED:20230924T145652Z
LAST-MODIFIED:20231004T125347Z
UID:27950-1696352400-1696356000@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting Oct 2023 How To Get Involved In The Wiki World
DESCRIPTION:OFS Wikipedia Project Welcomes All To It’s 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.  \nThe first session (“How to get involved”) will take place on October 3rd\, 17.00 (London time/BST) for an hour\, in the form of a Zoom meeting.  \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-oct-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-oct-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230704T170000
DTEND;TZID=Europe/London:20230704T180000
DTSTAMP:20260409T073852
CREATED:20230614T113956Z
LAST-MODIFIED:20230630T112534Z
UID:25897-1688490000-1688493600@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting July 2023 All together now
DESCRIPTION:We are delighted to invite\, or invite back\, 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 2021/22 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. This year we will touch on these aspects again\, but with more of an emphasis on collaborating on-wiki. \nJoin us on Tuesday\, July 4\, at 17.00 to 18.00 BST\, as we complete another year’s cycle of Wiki Club with a live editing session on our target articles. We will be bringing together all the threads of the past almost-year\, and in particular work – as it is American Independence Day – on that celebration of New York gastronomy\, the bodega.  \nAs usual\, questions are very welcome! \nWe hope to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be hosted by expert Wiki trainer and friend of OFS Roberta Wedge with Polly Russell and tech support Anke Klitzing. You 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-july-2023-all-together-now/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/09/Wiki-Club-cream.jpeg
LOCATION:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-july-2023-all-together-now/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230622T170000
DTEND;TZID=Europe/London:20230622T183000
DTSTAMP:20260409T073852
CREATED:20230525T153706Z
LAST-MODIFIED:20230619T075225Z
UID:25642-1687453200-1687458600@www.oxfordsymposium.org.uk
SUMMARY:Getting Reading\, Getting Set. . . For Food Rules and Rituals!
DESCRIPTION:All set for July! As is our custom\, the last Kitchen Table Conversation of the season will be an opportunity to look forward to what’s in store at the 2023 Symposium and beyond\, though also to reflect on where we have been. It’s THE opportunity to find out more about what has been planned for the Weekend at St Catherine’s College and the Online Conference. \nOur trustees will be giving us tasters\, amuse bouches\, lagniappes of the Weekend and Conference. It will be the perfect opportunity to get a feel for the unique gathering and to meet others to share and inspire conversation. \nWe also want to make sure that all ticket holders log in to the website and update their profile. Doing this sooner rather than later puts less pressure on our IT system. The Online area of the website reserved to the 2023 Symposium will be launched during the event\, and you’ll then be able to read the paper drafts and see the full programme. \nAnd finally\, there is space in the Blackwell’s OFS online bookshop for titles relating to this year’s topic\, Food Rules and Rituals! If you haven’t already  submitted some suggestions\, noting that they don’t have you be your own\, then please do by clicking here. \nThis joyous gathering will be moderated by David Matchett.
URL:https://www.oxfordsymposium.org.uk/event/getting-reading-getting-set/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/05/2023-LOGO-isolated-900-1-1.png
LOCATION:https://www.oxfordsymposium.org.uk/event/getting-reading-getting-set/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230607T170000
DTEND;TZID=Europe/London:20230607T180000
DTSTAMP:20260409T073852
CREATED:20230509T143100Z
LAST-MODIFIED:20230509T143516Z
UID:25185-1686157200-1686160800@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask June 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-june-2023-searching-for-foods-in-history/
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-june-2023-searching-for-foods-in-history/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230606T170000
DTEND;TZID=Europe/London:20230606T180000
DTSTAMP:20260409T073852
CREATED:20230509T145846Z
LAST-MODIFIED:20230509T150309Z
UID:25191-1686070800-1686074400@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting June 2023 Top and Side of the Page
DESCRIPTION:We are delighted to invite\, or invite back\, 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 2021/22 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. This year we will touch on these aspects again\, but with more of an emphasis on collaborating on-wiki. \nOn June 6 we will look at the top and the side of the page. Each Wikipedia article has a shadow side\, less visible but still public: the talk page and the page history. The left-hand column gives ways to connect with Wikipedia editors worldwide: current events\, community portal\, learn to edit\, and so on. We will whiz through several of these options\, with live editing as usual.  \nQuestions very welcome! \nWe hope to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be hosted by expert Wiki trainer and friend of OFS Roberta Wedge with Polly Russell and tech support Anke Klitzing. You 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-june-2023-top-and-side/
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-june-2023-top-and-side/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230525T170000
DTEND;TZID=Europe/London:20230525T183000
DTSTAMP:20260409T073852
CREATED:20230327T093226Z
LAST-MODIFIED:20230526T164240Z
UID:24627-1685034000-1685039400@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about...The Culinary Worlds of 18th Century Women in Britain\, USA & Türkiye
DESCRIPTION:Meeting\, Exceeding and Defying Expectations: The Culinary Worlds of 18th Century Women in Britain\, USA & Türkiye \nJoin historians from Britain\, the USA and Türkiye as explore the culinary worlds of women in the long 18th Century. \nFor middle class women in Britain\, the USA & Türkiye the 18th century saw an increase in literacy\, social mobility and involvement in public life. In some instances\, women’s responsibility for food and cooking\, provided them with opportunities to generate income through publishing and commerce\, while others were able to exert power in the private sphere by adopting new culinary fashions. Bringing together three experts from the USA\, Türkiye and Britain\, this panel discussion will explore the role of culinary culture in shaping and enabling middle-class women’s lives during the long 18th Century. \nThis event is a collaboration between the OFS and the British Library Food Season\, and we are happy and honoured to welcome Özge Samancı\, Neil Buttery and Megan Elias at our Kitchen Table. The Conversation will be moderated by Polly Russell. \nÖzge Samancı is a historian whose research interests include Ottoman and Turkish food history and culture. She is associate professor and head of the department of Gastronomy and Culinary Arts at Özyeğin University in Istanbul. Samancı has authored books such as “Flavours of Istanbul  (2007)\, “Turkish Cuisine (2008) and “La Cuisine d’Istanbul au 19e siècle” (2015); “Yeni Yemek Kitabı (2018); of book chapters such as “Culinary Consumption Patterns of the Ottoman Elite during the First Half of the 19th Century” in the Illuminated Table\, the Prosperous House (2003)\, “Pilaf and Bouchées: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century” in Royal Taste (2011)\, “ Food Studies In Ottoman-Turkish Historiography”\, in Writing Food History: A Global Perspective (2012)\, “Cuisine” in Dictionnaire de l’Empire Ottoman (2015). \nNeil Buttery is an author\, blogger\, podcaster and chef who has been studying and cooking traditional British food for over fifteen years. His first book\, A Dark History of Sugar\, written under lockdown and published last year\, and his second\, Before Mrs Beeton: Elizabeth Raffald\, England’s Most InfluentialHousekeeper\, was published in March. His research\, discoveries and recipes can be read on his blogBritish Food: a History\, and heard on The British Food History Podcast. \nMegan Elias is an associate professor and director of the Graduate Program in Gastronomy at Boston University. An historian by training\, Elias’s work focuses on the history of food writing\, gender\, and home economics. She is currently the Editor-in-Chief of the journal Food\, Culture & Society. Elias’s books include Food on the Page: Cookbooks and American Culture; Lunch: The History of a Meal; and Food in the United States\, 1890-1945\, which was selected as an “Outstanding Academic Text” for 2009 by the American Library Association. \nPolly Russell is a food historian\, the founder and curator of the Food Season and the Head of the Eccles Centre for American Studies at the British Library. Polly co-organises the OSFC monthly Wikiedit workshop and is a former OSFC Trustee. Polly was the on-screen historian for BBC2’s Back in Time series and has a regular food history column in the Financial Times Saturday Magazine.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-the-culinary-worlds-of-18th-century-women-in-britain-usa-turkiye/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/03/Vom_Einmachen_in_Zucker_Zucker-Museum.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-the-culinary-worlds-of-18th-century-women-in-britain-usa-turkiye/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230503T170000
DTEND;TZID=Europe/London:20230503T180000
DTSTAMP:20260409T073852
CREATED:20230414T065121Z
LAST-MODIFIED:20230414T065406Z
UID:24861-1683133200-1683136800@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask May 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-april-2023-getting-started-searching-for-foods-in-history-2/
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-april-2023-getting-started-searching-for-foods-in-history-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230502T170000
DTEND;TZID=Europe/London:20230502T180000
DTSTAMP:20260409T073852
CREATED:20230414T064622Z
LAST-MODIFIED:20230414T064949Z
UID:24855-1683046800-1683050400@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting May 2023 End Matters
DESCRIPTION:We are delighted to invite\, or invite back\, 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 2021/22 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. This year we will touch on these aspects again\, but with more of an emphasis on collaborating on-wiki. \nThis time our focus will be on end matters! \nWe hope to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be hosted by expert Wiki trainer and friend of OFS Roberta Wedge with Polly Russell and tech support Anke Klitzing. You 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-may-2023-endmatters/
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-may-2023-endmatters/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230418T150000
DTEND;TZID=Europe/London:20230418T163000
DTSTAMP:20260409T073852
CREATED:20230323T084246Z
LAST-MODIFIED:20230510T120529Z
UID:24605-1681830000-1681835400@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Hospitality and Gastronomy – a Conflict of Interest?
DESCRIPTION:While chefs have been reinventing themselves and their profession during the last decades\, the art of serving has been almost pushed aside. There are few role models for beginners to follow\, rare is the case where we choose a restaurant because of the maître d’ and their colleagues. Isn’t this where hospitality starts though? \nAs a paper proposal for this year’s upcoming symposium puts it “the law of hospitality is profoundly beautiful and embodies all that is good and decent about us\, the spirit of human co-existence made visible and recognizable. It is also however impossible\, unfeasible\, infuriating to abide by\, especially for those attempting to eke out a living from it. The word hospitality has been devalued of its original meaning. It is associated now with an industry that is struggling in the aftermath of a mass exodus of those wishing to be part of it.” \nFood and cookery need a table and someone setting it\, the act of eating also means being looked after and to be made comfortable. \nWe will have powerful voices at our table to discuss and explore these issues: Jennie Moran aka the Luncheonette\, a restaurateur and caterer from Dublin\, Juliane Winkler\, Maître d’ at Berlin’s Nobelhart und Schmutzig and cofounder of #proudtokellner\, and Barış Tansever\, founder and patron of Sunset Grill & Bar in Istanbul. \nThe conversation will be moderated by David Matchett. \nPlease note: this event will start earlier than usual\, at 3pm London time (BST). \n\n\n\nJennie Moran is a Dublin based artist who uses her practice to create opportunities for hospitality. She has gathered knowledge through a degree in sculpture at the National College of Art and Design; international residencies at NES Iceland\, Fondazione Ratti\, Italy and Galleria Blanda\, Buenos Aires. Her projects have been facilitated by Dublin City Council Art Bursary\, Arts Council Project Award\, Artist in the Community Award\, Engaging with Architecture Award and a Visual Art Bursary. In 2013 she founded Luncheonette\, a long term art project centred around hospitality and food in Dublin. \nJuliane Winkler has been restaurant manager at Berlin’s Nobelhart & Schmutzig since 2018. Before that\, Winkler spent almost four years as restaurant manager at Reinstoff**\, having previously held positions at Kolja Kleeberg’s Vau*\, Hartmann’s* and Mine/Wine. It is fair to say that she learned her job from the ground up. Beginning with a part-time student job in university catering\, she quickly dis- covered her enthusiasm for this versatile profession. Following formal vocational training as a restaurant manager which she began in 2008 at the Hotel Maritim in Berlin\, Winkler opted to focus on upscale gastronomy. For her\, the art of service in upscale establishments consists not just in mastering all of the technical aspects of the job with great precision and under immense pressure\, but in providing an excellent guest experience\, acting in harmony with a team. In addition to the very special energy in service\, Winkler particularly appreciates coming into contact with a wide variety of personalities. \nBarış Tansever stepped into the restaurant and entertainment industry organizing private parties at Istanbul’s most popular venues while he was still a student at the Business Administration Department of Türkiye’s prominent Boğaziçi University. After graduation he managed Boğazici University Alumni Association’s\, BURÇ Restaurant before realizing his dream of opening Sunset Grill&Bar in 1994 when he was only 27 years old. Over the years the attention paid to highest gastronomic standarts and to the intricate art of hospitality has ensured Sunset an undeniable place in the hearts of their clientelle as well as numerous international accolades including The MICHELIN Service Award. Barış has successfully chaired the Board of the Turkish Restaurant and Entertainment Association from its inception in 2003 until 2011 and still continues his support as a member of the Board of Directors. He is also a Board Member of Istanbul Chamber of Commerce and member of the Board of Trustees at Boğaziçi University Foundation.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-hospitality-and-gastronomy-a-conflict-of-interest/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/03/KT-April.jpeg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-hospitality-and-gastronomy-a-conflict-of-interest/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230405T170000
DTEND;TZID=Europe/London:20230405T180000
DTSTAMP:20260409T073852
CREATED:20230310T155951Z
LAST-MODIFIED:20230310T160400Z
UID:24476-1680714000-1680717600@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask April 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-april-2023-getting-started-searching-for-foods-in-history/
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-april-2023-getting-started-searching-for-foods-in-history/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230404T170000
DTEND;TZID=Europe/London:20230404T180000
DTSTAMP:20260409T073852
CREATED:20230311T143611Z
LAST-MODIFIED:20230311T144142Z
UID:24486-1680627600-1680631200@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting April 2023 Findability
DESCRIPTION:We are delighted to invite\, or invite back\, 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 2021/22 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. This year we will touch on these aspects again\, but with more of an emphasis on collaborating on-wiki. \nThis time our focus will be on findability.  \nSo you have created or improved articles about your food passion: an ingredient or a person or an implement or a book or a festival or a restaurant. Next step: How will other readers discover your writing? Wikipedia has several mechanisms to ensure that good work can be found. This month\, Wiki Club will look at categories\, tags\, hatnotes\, and templates\, and help you make your writing visible to the world. \nWe hope to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be hosted by expert Wiki trainer and friend of OFS Roberta Wedge with Polly Russell and tech support Anke Klitzing. You 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-april-2023-findability/
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-april-2023-findability/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230314T170000
DTEND;TZID=Europe/London:20230314T183000
DTSTAMP:20260409T073852
CREATED:20230227T083112Z
LAST-MODIFIED:20231030T193335Z
UID:24318-1678813200-1678818600@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Cooking to Save Your Life!
DESCRIPTION:As the world is besieged by a global media obsessed with all things food\, ironically more and more people are cooking less at home. Tacit knowledge of preparing our food once learned from mothers and grandmothers today comes as ever more detailed instructions. \nJoin us at the Kitchen Table with Nobel Prize-winning economist and author Abhijit Banerjee who teams up with his illustrator Cheyenne Olivier to share his experiences as an economist with an ingenious and exciting take on cooking. Everyone can cook\, he says; cooking is as much a method as instinct\, presence\, ingenuity\, need\, and scarcity. \nAbhijit Banerjee could not be at our Kitchen Table at a more opportune moment as billions are facing food poverty and soaring food prices that underpin the complexities of our food systems and the global reality of food insecurity. He notes: “The word economics comes from the ancient Greek word oikonomia\, or ‘management of a household’. Economists are trained to think about how to make the most of limited resources and that instinct drives what we do in the household as much as anywhere else.” Acclaimed for introducing medical research paradigms to understanding the world’s poor\, Banerjee puts the human factor into economics: “As anybody who has ever spent time with actual poor people knows\, eating something special is a source of great excitement for them\, as it is for me.Cooking\, feeding\, hospitality and the joy of a tasty meal are universal”. \nThe best meals are good stories. Join us for this lively dialogue with Banerjee and Olivier\, spanning gastronomy\, economics\, and most importantly\, human behavior and cooking! \nAbhijit Vinayak Banerjee is the Ford Foundation International Professor of Economics at the Massachusetts Institute of Technology. In 2003 he co-founded the Abdul Latif Jameel Poverty Action Lab (J-PAL) with Esther Duflo and Sendhil Mullainathan\, and he remains one of the Lab’s Directors. Banerjee is a fellow of the National Academy of Sciences\, the American Academy of Arts and Sciences and the Econometric Society. He is a winner of the Infosys Prize and a co-recipient of the 2019 Sveriges Riksbank Prize in Economic Sciences in Memory of Alfred Nobel for his groundbreaking work in development economics research. \nCheyenne Olivier is a French illustrator based in the Basque Country. She playfully builds her images from squares\, circles and triangles. She illustrated Abhijit Banerjee’s cookbook Cooking To Save Your Life and she collaborated with Esther Duflo on a series of children’s picture books about poverty\, published in France in 2022 and soon to be published in India. While working for newspapers like The New York Times\, Condé Nast Traveller and Times Of India\, she continues her PhD in children’s literature and illustration at the University of Tours and the Orléans Art and Design School. \nThis conversation has been organised and will be moderated by Priya Mani. \nPLEASE NOTE: This session will be audio-recorded. You’ll need to log in to the website when purchasing a ticket if you would like to access the recording (it will be available a few days after the session). \nAnd yes\, of course\, as usual at this time of the year\, we got tangled up in the different daylight saving-summer-winter-whatever-timezones\, and 5.00pm GMT translates to 6pm Berlin\, 10am San Francisco and 1pm New York😁
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-cooking-to-save-your-life/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/02/KT-Mar-2023-1.jpg
LOCATION:https://us06web.zoom.us/j/86716901150
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230308T170000
DTEND;TZID=Europe/London:20230308T180000
DTSTAMP:20260409T073852
CREATED:20230215T150552Z
LAST-MODIFIED:20230215T165704Z
UID:24232-1678294800-1678298400@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask March 2023 Searching for Foods in History
DESCRIPTION:Please note: Once again\, this month’s gathering will exceptionally take place on March 8\, instead of the first Wednesday of the month as usual. \nThe 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-march-2023-getting-started-searching-for-foods-in-history/
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-march-2023-getting-started-searching-for-foods-in-history/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230307T170000
DTEND;TZID=Europe/London:20230307T180000
DTSTAMP:20260409T073852
CREATED:20230215T135321Z
LAST-MODIFIED:20230215T135321Z
UID:24201-1678208400-1678212000@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting March 2023 Biographies
DESCRIPTION:We are delighted to invite\, or invite back\, 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 2021/22 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. This year we will touch on these aspects again\, but with more of an emphasis on collaborating on-wiki. \nThis month the focus will be on biographies. We can tell\, or improve\, the stories of fascinating and under-appreciated people such as cooks. Wikipedia has stringent rules regarding Biographies of Living People (WP:BLP)\, so it’s often easier to begin with deceased notable individuals. It’s Women’s History Month; we will focus on the female\, but men are welcome too. \nWe hope to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be hosted by expert Wiki trainer and friend of OFS Roberta Wedge with Polly Russell and tech support Anke Klitzing. You 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-march-2023-biographies/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/10/wiki-KT-e1676460991757.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-march-2023-biographies/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230216T170000
DTEND;TZID=Europe/London:20230216T183000
DTSTAMP:20260409T073852
CREATED:20230118T155436Z
LAST-MODIFIED:20230306T092138Z
UID:23697-1676566800-1676572200@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Food in Translation!
DESCRIPTION:Language is wine upon the lips.\n— Virginia Woolf \nThe limits of my language mean the limits of my world.\n— Ludwig Wittgenstein \nThe art of translation lies less in knowing the other language than in knowing your own.\n— Ned Rorem \nA translator is a reader\, an interpreter and a creator all in one.\n— Bijay Kumar Das \nAll recipe reading involves some degree of translation\, even when it’s in our own language. We read with certain conventions in mind\, and we know to read older recipes differently. We make assumptions about the meaning on the page when we come to follow instructions. We (most often unconsciously) are interpreting all the time. \nSo how to translate words\, language about food? We will start this conversation at the OFS Kitchen Table with a general introduction by Maureen Fant about her experience doing translation of recipes and other food writing: the cultural contextual issues that arise\, word choices\, and so much more\, to get us thinking. \nAnthony Buccini and Ken Albala will then report on their own observations in their wide reading and language explorations which relate to translation issues\, such as where a translation was less than clear/ideal and why that might have been so. \nThe conversation will be moderated by Naomi Duguid.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-translating-food/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2023/01/Unknown3-e1674057185878.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-translating-food/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230208T170000
DTEND;TZID=Europe/London:20230208T180000
DTSTAMP:20260409T073852
CREATED:20230112T172652Z
LAST-MODIFIED:20230112T172652Z
UID:23591-1675875600-1675879200@www.oxfordsymposium.org.uk
SUMMARY:Sifter The Ask February 2023 Getting Started : Searching for Foods in History
DESCRIPTION:Please note: This month’s gathering will exceptionally take place on February 8\, instead of the first Wednesday of the month as usual. \nWe will focus on how to start working with and further developing The Sifter\, covering \n\nSetting up an account and website orientation\nBrowsing authors and works\nUsing the “sections” search to research foods\n\nAttendance is free\, but for technical reasons\, please register. For those unfamiliar with The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-february-2023-getting-started-searching-for-foods-in-history/
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-february-2023-getting-started-searching-for-foods-in-history/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230207T170000
DTEND;TZID=Europe/London:20230207T180000
DTSTAMP:20260409T073852
CREATED:20230112T112448Z
LAST-MODIFIED:20230120T104400Z
UID:23578-1675789200-1675792800@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting February 2023 Images
DESCRIPTION:We are delighted to invite\, or invite back\, 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 2021/22 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. This year we will touch on these aspects again\, but with more of an emphasis on collaborating on-wiki. \nThis month the focus will be on images. Photos\, illustrations\, maps\, diagrams\, data imagery\, and any visual representation. Not all Symposiasts are word people – some are more visual\, and this month caters to that. We’ll also look at WikiCommons\, the free media repository. \nWe hope to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be hosted by expert Wiki trainer and friend of OFS Roberta Wedge with Polly Russell and tech support Anke Klitzing. You 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).
URL:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-february-2023-images/
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-february-2023-images/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230118T170000
DTEND;TZID=Europe/London:20230118T183000
DTSTAMP:20260409T073852
CREATED:20221215T184530Z
LAST-MODIFIED:20230204T173218Z
UID:23368-1674061200-1674066600@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Salt and Bitter.
DESCRIPTION:We’ll be talking about the dance of tastes and flavours\, with Jennifer McLagan\, acclaimed author of many cookbooks\, including Bitter\, Blood\, and Odd Bits\, and with Naomi Duguid\, author of The Miracle of Salt and other books. Bitter gives a thrilling edge (think dark chocolate\, radicchio\, dark caramel). Salt brings out flavours\, yet mutes bitter. Cooks use these powerful flavour tools in many ways – let’s explore together!
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-salt-and-bitter/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/12/KT-Jan-23-saltbitter.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-salt-and-bitter/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230104T170000
DTEND;TZID=Europe/London:20230104T180000
DTSTAMP:20260409T073852
CREATED:20221221T120442Z
LAST-MODIFIED:20221221T120823Z
UID:23415-1672851600-1672855200@www.oxfordsymposium.org.uk
SUMMARY:Search Strategies for Newbies: Simplifying Search Results
DESCRIPTION:This latest addition to our virtual Kitchen Table continues to meet on the first Wednesday of the month\, next on January 4\, 17.00 GMT. The first session of the new year will be dedicated to Search Strategies for Newbies: Simplifying Search Results – the Sifter team is more than aware how confusing the embarrassing of riches on information can be! Attendance is free\, but please register here. For those unfamiliar with The Sifter\, read its full story on our blog.
URL:https://www.oxfordsymposium.org.uk/event/search-strategies-for-newbies-simplifying-search-results/
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/search-strategies-for-newbies-simplifying-search-results/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20230103T170000
DTEND;TZID=Europe/London:20230103T180000
DTSTAMP:20260409T073852
CREATED:20221215T100048Z
LAST-MODIFIED:20230103T095820Z
UID:23353-1672765200-1672768800@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting January 2023 New Beginnings
DESCRIPTION:We are delighted to invite\, or invite back\, 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 2021/22 year\, we learned about the mechanics of editing\, from resources to images\, from the lead to the end matter. This year we will touch on these aspects again\, but with more of an emphasis on collaborating on-wiki. \nThis month the focus will be on new beginnings. We will look at the lead (the paragraphs above the table of contents) and examine its importance and how to improve it\,  whether or not you know anything about  the subject. We will also look at re-beginning your Wiki-journey. \nWe hope to cater to beginners and experienced alike\, using Zoom’s break-out rooms. The hour-long sessions will continue to be hosted by expert Wiki trainer and friend of OFS Roberta Wedge with Polly Russell and tech support Anke Klitzing. You 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).
URL:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-january-2023-new-beginnings/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/10/wiki-KT-e1676460991757.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-january-2023-new-beginnings/
END:VEVENT
END:VCALENDAR