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DTSTART;TZID=Europe/London:20230622T170000
DTEND;TZID=Europe/London:20230622T183000
DTSTAMP:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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:20260409T073854
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
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221215T170000
DTEND;TZID=Europe/London:20221215T183000
DTSTAMP:20260409T073854
CREATED:20221116T170944Z
LAST-MODIFIED:20221222T092849Z
UID:23115-1671123600-1671129000@www.oxfordsymposium.org.uk
SUMMARY:Bring your own Rules and Rituals to our mid-winter Potluck!
DESCRIPTION:Midwinter in the northern hemisphere is a time for fire and feasting\, but we all have many different ways of marking moments of change on our lives\, whether joyful or sad\, public or private\, spur-of-the-moment or following traditions so ancient we can no longer untangle their roots. \nLet’s get together around our virtual kitchen table in anticipation of the year’s turning for a big\, joyous\, inspiring potluck of memories\, stories\, questions and maybe even some answers…. \nIf sharing a meal is the simplest and most straightforward way to bring a community together\, special significance is also attached to the dishes and their recipes.  While midwinter’s rules and rituals are closely linked to the return of the sun – lighted candles\, blazing yule-log\, greenery brought indoors to sprout in the warmth of the hearth – preparations are often just as important as the meal itself. Some of us have childhood memories of being allowed to help with edible decorations and gifts\, cutting out and decorating cookies and cakes\, and above all for northerners\, hovering over the preparations\, the fragrance of spices – cinnamon\, cardamom\, cloves – as a promise of warmth to come. \nPlease think ahead about what you’d like to share! The shape will be informal\, though as usual we’ll have plenty of expertise on hand. \nWe aim to keep contributions short and sweet – three minutes at the outside\, and very informal. Bear in mind\, too\, that your contribution doesn’t have to be seasonal or stuck in midwinter\, and that the rules for remembering absence are as useful to your fellow guests as the rituals of joy – we intend this gathering to get us all thinking about potential papers for next year’s Symposium\, when the topic will be Food Rules and Rituals. \nPS In the old tradition of setting a place at table for the unexpected guest\, there won’t be a fixed ticket price for this Kitchen Table.  So when you register\, please pay as much or as little as you feel you can.  We’re always grateful for all contributions as they enable us to keep our Kitchen Tables alive and thriving!
URL:https://www.oxfordsymposium.org.uk/event/bring-your-own-rules-and-rituals-to-our-mid-winter-potluck/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/11/IMG_9388.jpeg
LOCATION:https://www.oxfordsymposium.org.uk/event/bring-your-own-rules-and-rituals-to-our-mid-winter-potluck/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221207T170000
DTEND;TZID=Europe/London:20221207T180000
DTSTAMP:20260409T073854
CREATED:20221115T132219Z
LAST-MODIFIED:20221115T132542Z
UID:23105-1670432400-1670436000@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask December 2022 – Searching Strategies
DESCRIPTION:This session will start with the fundamentals of searching The Sifter and begin to explore the many ways that the information gleaned can be organized\, including how to navigate its somewhat daunting interface. In the room to discuss strategies will be members of the Sifter Advisory Board\, Barbara Wheaton\, Kate Saines\, and Joe Wheaton\, all of whom worked on the development of The Sifter. Hosting this virtual event (a Zoom meeting) is OFS Chair Cathy Kaufman\, with Librarian and Food Studies scholar James Malin at tech support. \nAdmission is free but for technical reasons we need you to register. \nIf you are completely new to The Sifter\, we suggest you explore the reading list. . . and then come with your questions to The Ask!
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-december-2022-searching-strategies/
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-2022-searching-strategies/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221206T170000
DTEND;TZID=Europe/London:20221206T180000
DTSTAMP:20260409T073854
CREATED:20221102T174106Z
LAST-MODIFIED:20221102T175145Z
UID:23028-1670346000-1670349600@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting December 2022: Translation and Languages
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 translation and languages. \nWe’d also like to encourage everyone to consider contributing to two Wikipedia articles in particular: \nBodega (store) and Communal Meal \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 trustee 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-december-2022-translation-and-languages/
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-december-2022-translation-and-languages/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221116T170000
DTEND;TZID=Europe/London:20221116T183000
DTSTAMP:20260409T073854
CREATED:20221018T161734Z
LAST-MODIFIED:20221129T104952Z
UID:22820-1668618000-1668623400@www.oxfordsymposium.org.uk
SUMMARY:From Fire and Forks to Future Foods: We need to talk about our Fear of Technology
DESCRIPTION:Food systems we live in have always been innately technological\, even if not futuristic\, going back to the flint knives and counting stones of the neolithic era\, from the taming of fire\, to designing the fork. \nSeeing the futuristic plans of the food industry employing biotechnology makes many of us uneasy\, in fact concerned of the myriad ways we are bending our minds and tools. While many of the technologies are imperative to secure food for our future\, many more are designing food experiences never before conceived or tasted\, in pursuit of protein and flavor. This Kitchen Table dares not to ask\, ‘What would you like for the future of food’\, rather ‘What does the future of food mean to you\, mean to us?  And we hope you will join us around our virtual table. \nVision setting this conversation\, Rachel Laudan asks\, ‘What is like to live in a technological food system?’ There is something important about industrial food systems as we rely on industry to produce food for the planet. As she wrote in her 2001 essay ‘A Plea for Culinary Modernism: Why We Should Love Fast\, Modern\, Processed Food’\,  Our food system is not perfect\, and we should work to make it better\, but imagining that it ever was\, or can ever be\, perfect is also a mistake. \nRachel Laudan is author of Cuisine and Empire: Cooking in World History (University of California Press\, 2013). Raised on an English farm\, she received her Ph.D. in history and philosophy of science from University College London. Following a productive academic career\, she turned to food history and politics. \nBen Wurgaft\, author of Meat Planet: Artificial Flesh and the Future of Food\, asks us to see how the food on our tables is already technological in many ways. A futuristic technology with bio reactors to ferment coffee\, that keeps you from needing a civet cat to produce civet cat-fermented coffee\, he says\, is not a conversation of whether or not we want to eat bio-engineered civet-cat products\, rather about how is your life with food is technological in someway and how does thinking about that enrich your experience? As a humanist and ethnographer Ben is asking inconvenient questions to people involved in technology and enterprise – why is new technology important and why do we need it? \nIan Patrick Cairns\, aka “ian peas and carrots”\, former OFS Young Chef Grants Awardee\, is a chef and culinary scientist with eleven years of experience working at Noma\, Alinea\, and The French Laundry. Currently\, Ian is an MBA candidate at Cornell University studying the intersection of food systems and sustainability while building a venture that increases the accessibility of healthy plant-based eating. \nEric Öste is the co founder of Cirkulär AB\, based in Sweden\, where he uses cell-based biotechnologies to optimize food waste in a circular\, impactful approach.  One of the first challenges Cirkular is tackling is “waste-to-protein”\, rooting their lab work in the challenges of small farmers and producers. Guided by the Scandinavian intellectual ethos of putting people first\, Eric believes in the creative potential of science for people and sustainability. \n \n  \nThis event will take place on Zoom.
URL:https://www.oxfordsymposium.org.uk/event/from-fire-and-fork-to-future-foods-we-need-to-talk-about-our-fears-of-technology/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/10/KT20-Priya.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/from-fire-and-fork-to-future-foods-we-need-to-talk-about-our-fears-of-technology/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221101T170000
DTEND;TZID=Europe/London:20221101T180000
DTSTAMP:20260409T073854
CREATED:20221019T153010Z
LAST-MODIFIED:20221101T134151Z
UID:22854-1667322000-1667325600@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting November 2022: Let's get going – together
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. We 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 trustee 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-november-2022-lets-get-going-together/
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-november-2022-lets-get-going-together/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221026T170000
DTEND;TZID=Europe/London:20221026T180000
DTSTAMP:20260409T073854
CREATED:20220928T132527Z
LAST-MODIFIED:20221025T084932Z
UID:22589-1666803600-1666807200@www.oxfordsymposium.org.uk
SUMMARY:Sifter: The Ask October 2022 – let's get started
DESCRIPTION:The Ask is a periodic Zoom meeting devoted to The Sifter with Kate Saines & Joe Wheaton\, hosted by Cathy Kaufman. We are eager to learn about your experiences with The Sifter and discuss how you can contribute;  part of The Ask will be geared towards refining strategies for successful searches. Time permitting\, we will work together to enter some data to help build The Sifter and get a better understanding of its logic. The Ask is free\, but we need you to register for technical reasons. \nFor those new to The Sifter: Imagine a cyberworld of cookbooks\, agricultural manuals\, dietetics\, herbals\, etc.\, arranged in a database\, searchable by your choice of parameters. Then imagine that this tool could return results in languages other than the original search\, automatically\, through a unicode glossary. And then imagine that this database would be constantly expanding to incorporate additional works and languages\, with the goal of making the vast majority of culinary literature discoverable to the curious researcher. If the idea of a Wiki-like database intrigues you\, or if you’ve already started to explore\, populate it – let’s get started for good and join forces!
URL:https://www.oxfordsymposium.org.uk/event/sifter-the-ask-october-2022-lets-get-started/
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-2022-lets-get-started/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221019T170000
DTEND;TZID=Europe/London:20221019T183000
DTSTAMP:20260409T073854
CREATED:20220919T122312Z
LAST-MODIFIED:20221027T093753Z
UID:22513-1666198800-1666204200@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... culinary identities with Harold McGee and the OFS Young Chefs
DESCRIPTION:The growth in popularity of ‘all things food’ has elevated the status of the chef from the former behind the scenes\, feeding the masses\, to that of celebrity. Eating out and tweeting\, instagramming or tiktoking about it provides the consumer with boundless cultural capital; they have eaten in the best restaurants\, found the hidden gem the world must instantly hear about or just the latest “must try” food truck or dietary fad. And somehow\, food has made its way into being a form of material culture dominated by its aesthetics\, more than its cultural aspects. This slow transgression and evolution of food has changed the meaning of being a producer of food. There is a new culture and a completely new industry that feeds on it\, which by all means seems to be\, ‘All Things Fancy’. \nThe reality\, however\, is that the industry faces many issues. From sustainability to rising food and energy costs\, sexism and racism to staff retention\, job security to skyrocketing rent prices. It is\, among others\, those issues that can impact one ‘s choice whether to turn a passion for cooking into a career as a chef or not. They can compel a successful chef to choose to abandon that carefully chosen career to seek fulfilment elsewhere. They can also inspire and activate an inherent desire to change that narrative\, to be a different kind of chef or help educate future chefs. \nThis group of four current and former OFS Young Chef Grant recipients hail from very different backgrounds\, are at very different stages in their respective professional journeys and have followed very different career paths. However\, they have faced many of the same issues that have directly affected their professional lives within the culinary industry and directly impacted their paths towards or away from being chefs. \nThe  Kitchen Table Conversation will incorporate their experiences\, introduced and moderated by Trustee Harold McGee\, alongside those of our special guests Jeremy Lee and Billy Wagner\, discussing their own journeys while highlighting the complexity of issues surrounding the profession and\, by coming together\, finding new and hopefully even better ways of working in professional kitchens. \nNia Minard is the 2022 OFS Young Chef Awardee. \n Cordula C. Peters transitioned to a career as a chef later in life after having spent 15 years in academia as a university professor for graphic design\, art history\, and design theory. As a professionally trained chef she has worked in different kitchen environments\, from a 5-star hotel setting and an award-winning fine dining restaurant\, to a quirky concept restaurant and now high volume event kitchen\, as Lead Chef of The Nether Wallop at Glyndebourne Opera House. \nCaitríona Nic Philibín is a chef\, PhD student at the Technological University Dublin\, and IRC scholar with an MA in Gastronomy and Food Studies. Caitríona swapped her chefs whites for a class planner in 2017 and spent four years teaching cookery classes in a juvenile detention facility. Now working as a researcher\, Caitríona’s current project utilises archival research to analyse food in folklore in Ireland north and south. \nGaurish Shiyam is a cook and a food researcher from the North-Western mountains of the Indian Himalayas. His studies mainly focus on the cultural aspect of food systems. Currently\, he is based in Piedmont\, Italy studying the edible potential of Alpine mountain valleys and how to sustain food economies in remote areas. \nJeremy Lee joined Sam & Eddie Hart at Quo Vadis in Soho in early 2012 as Chef Proprietor. Jeremy had previously manned the stoves of Blueprint Café at the Design Museum near Tower Bridge\, created by Sir Terence Conran. He has worked with such distinguished restaurateurs such as Simon Hopkinson and Alastair Little\, who all played a considerable part in the great resurgence in British Cooking. His menus are reflective of the seasons and are full of his favourite things\, using produce expertly sourced from his enviable list of suppliers. Jay Rayner described him as a “rare phenomena in the London food world; a chap everyone agrees is a good thing.” \nBilly Wagner opened Berlin’s Nobelhart und Schmutzig in 2015 (it’s holding one Michelin star since 2019 and was ranked #17 on The World’s 50 Best list in 2022). Having grown up doing his homework at the counters of his parents’ restaurants in Saxony and Franconia\, and after a successful career as maître and sommelier of renowned establishments such as Berlin’s Rutz\, the 35-year-old finally wanted his own place\, “to do things my way.” Like Micha Schäfer\, Nobelhart’s chef\, he strongly believes in changing the system they are part of. If it hadn’t been for the pandemic and the ensuing lockdowns\, they would have introduced a 40 hours/four-day week in 2020 (they finally did so in 2022): “We want our team to stay with us\, as long as possible\, that is the most important.” \nHarold McGee first attended the Oxford Food Symposium in 1985 and is currently a Trustee; he’s the author of On Food & Cooking: The Science & Lore of the Kitchen and Nose Dive: A Field Guide to the World’s Smells.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-culinary-identities-with-harold-mcgee-and-the-ofs-young-chefs/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/08/DSC_3716.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-culinary-identities-with-harold-mcgee-and-the-ofs-young-chefs/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20221004T170000
DTEND;TZID=Europe/London:20221004T180000
DTSTAMP:20260409T073854
CREATED:20220920T123728Z
LAST-MODIFIED:20220921T134728Z
UID:22540-1664902800-1664906400@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting October 2022: How to get involved
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. We 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 trustee 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-october-2022-how-to-get-involved/
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-october-2022-how-to-get-involved/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220920T170000
DTEND;TZID=Europe/London:20220920T183000
DTSTAMP:20260409T073854
CREATED:20220828T144904Z
LAST-MODIFIED:20220928T143825Z
UID:22309-1663693200-1663698600@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Food & Memory: The Personal and the Political
DESCRIPTION:Those who participated in the 2022 Symposium know that one of the most popular proposed topics for the 2025 OFS was “Food & Memory.” Although it lost out to “The Elements\,” we’d like to explore some aspects of food and memory in our first Kitchen Table Conversation of the 2022/23 season. \nA reflective topic for reflective times! Looking at memoirs and other personal writings\, such as diary entries or other private messages; ruminations on food and its preparation generally\, meant for the kitchen and table; or more political writings that explore the social and cultural impact of food\, we will consider how these works share their authors’ worldviews\, building bridges to understandings beyond our personal experience. \nThis event has been organised and will be moderated by OFS Trustee Chair Cathy Kaufman. She will welcome Laura Shapiro and Thom Eagle. \nLaura Shapiro says about herself: “I’m a culinary historian who focuses — monomaniacally\, I admit — on the relationship between women and cooking. I had vowed never to write a food memoir\, but to my surprise I found myself nervously wriggling around in that genre while working on the Afterword to my most recent book\, What She Ate.” \nThom Eagle\, one of the UK’s leading voices in cookery and fermentation\, is a writer\, chef and educator\, formerly of Darsham Nurseries in Suffolk and London’s Littleduck but currently cooking and teaching in Margate\, Kent. He is the author of two critically acclaimed books\, Summer’s Lease and First\, Catch\, which was shortlisted for the Andre Simon Food Book of the Year and won Debut Food Book at the Fortnum and Mason’s Awards. \nBy the way: any idea which essay this word cloud is based on? One hint: it is very much related to the topic.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-food-and-memory/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/08/KT-Sep-22-Food-and-memory.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-food-and-memory/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220705T170000
DTEND;TZID=Europe/London:20220705T180000
DTSTAMP:20260409T073854
CREATED:20220607T164134Z
LAST-MODIFIED:20220611T212149Z
UID:20313-1657040400-1657044000@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting July 2022: All about Picnics
DESCRIPTION:We are happy to invite the OFS community and everyone interested to join forces in this important endeavour to improve the content and raise the profile of food-related articles on Wikipedia. \nIn June we covered the top of the page and the long sidebar\, with a particular emphasis on collaboration within Wikipedia. You can find Roberta’s sum-ups of previous meetings here. \nIn July\, to prepare for the Symposium on the following weekend\, we will edit picnic-related entries. \nAdmission is free\, but for technical reasons we need you to register – and as always\, financial help is more than welcome. \nPlease note: registration is open until 30 minutes before the start time. \nMeeting on-line on every first Tuesday of the month and hosted by expert Wiki trainer Roberta Wedge with trustee Polly Russell and tech lead Anke Klitzing\, these informal\, friendly and informative sessions aim to coordinate and support your efforts to edit Wikipedia and work on specific\, particularly blatant issues. Novices\, experts and the Wiki-curious are all welcome\, just once\, or (preferably) each first Tuesday of the month\, so we can build a community committed to improve the food content on the world’s largest encyclopedia and its sister projects. \nOver time this ambitious project will increase and improve the presence of food on Wikipedia by reviving the WikiProject Food and Drink. This is central to our commitment to changing the conversation\, expanding the table and improving the plate.
URL:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-july-22-all-about-picnics/
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-22-all-about-picnics/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220623T170000
DTEND;TZID=Europe/London:20220623T183000
DTSTAMP:20260409T073854
CREATED:20220525T151731Z
LAST-MODIFIED:20220627T075913Z
UID:20093-1656003600-1656009000@www.oxfordsymposium.org.uk
SUMMARY:Let’s get together\, and take stock.
DESCRIPTION:As has become a new ritual these last years\, the ultimate conversation at the OFS Kitchen Table before the Symposium in July\, will be a joyous gathering\, free for all. \nBefore we venture back to our physical home at St Catz in Oxford\, let’s pause for a moment and reflect: Where have we been? Where are we going? Let’s hear voices familiar and new\, and take stock of what’s happened over the last two years\, to help us reconnect around our much expanded table\, and celebrate our virtual community. \nOrganised and led by David Matchett.
URL:https://www.oxfordsymposium.org.uk/event/lets-get-together-and-take-stock/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/05/KT-June-22.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/lets-get-together-and-take-stock/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220607T170000
DTEND;TZID=Europe/London:20220607T180000
DTSTAMP:20260409T073854
CREATED:20220503T154955Z
LAST-MODIFIED:20220616T140644Z
UID:19804-1654621200-1654624800@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting June 2022: The top of the page and the long sidebar
DESCRIPTION:We are happy to invite the OFS community and everyone interested to join forces in this new endeavour to improve the content and raise the profile of food-related articles on Wikipedia. \nIn May we covered how to deal with the bottom of the page\, in June our focus will be on the top of the page and the long sidebar\,\nwith a particular emphasis on collaboration within Wikipedia. You can find Roberta’s sum-ups of previous meetings here. \nAdmission is free\, but for technical reasons we need you to register – and as always\, financial help is more than welcome. \nPlease note: registration is open until 30 minutes before the start time. \nMeeting on-line on every first Tuesday of the month and hosted by expert Wiki trainer Roberta Wedge with trustee Polly Russell and tech lead Anke Klitzing\, these informal\, friendly and informative sessions aim to coordinate and support your efforts to edit Wikipedia and work on specific\, particularly blatant issues. Novices\, experts and the Wiki-curious are all welcome\, just once\, or (preferably) each first Tuesday of the month\, so we can build a community committed to improve the food content on the world’s largest encyclopedia and its sister projects. \nOver time this ambitious project will increase and improve the presence of food on Wikipedia by reviving the WikiProject Food and Drink. This is central to our commitment to changing the conversation\, expanding the table and improving the plate.
URL:https://www.oxfordsymposium.org.uk/event/wiki-club-meeting-june-22-the-top-of-the-page-and-the-long-sidebar/
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-june-22-the-top-of-the-page-and-the-long-sidebar/
END:VEVENT
END:VCALENDAR