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DTSTART;TZID=Europe/London:20230216T170000
DTEND;TZID=Europe/London:20230216T183000
DTSTAMP:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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:20260409T073856
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
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220525T170000
DTEND;TZID=Europe/London:20220525T183000
DTSTAMP:20260409T073856
CREATED:20220418T163649Z
LAST-MODIFIED:20220527T083634Z
UID:19518-1653498000-1653503400@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... How to Find Reliable Sources of Information
DESCRIPTION:Gold Dust or Fool’s Gold? How can we find reliable sources of information when writing about food at a time of information-overload? \nJoin biologist Jeremy Cherfas (Eat This Podcast)\, chefs and food activists Elizabeth Yorke and  Anusha Murthy (Edible Issues)\, and historian Ken Albala (Food: A Cultural Culinary History)\, to dissect who and what we can trust. This month’s head of the table is Trustee Director Ursula Heinzelmann. \nBear in mind that we don’t record these informal gatherings (what’s said at the Kitchen Table stays at the Table): so to hear\, see and join the conversation\, you have to be there yourself. \nJeremy Cherfas is a biologist by training and by inclination\, and his main joy is applying that to food and the agriculture and industries that supply it. He also has side interests in economics and many other things. He likes sharing what he has learned\, which he does through Eat This Podcast and various websites. He has written a few books\, published a few research papers\, lives in Rome and has enjoyed sourdough baking since 50 years before the pandemic. \nElizabeth Yorke is a chef turned food researcher and an advocate for sustainable food systems in India. Together with Anusha Murthy she runs Edible Issues\, a collective that fosters thought and conversation on the Indian Food System. Elizabeth was chosen as a OFS Young Chef in 2015. \nKen Albala is Professor of History at the University of the Pacific. He has published 27 books including academic monographs\, food histories\, cookbooks\, reference works and translations. His has done two video series Food: A Cultural Culinary History and Cooking Across the Ages. His latest book is The Great Gelatin Revival.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-how-to-find-reliable-sources-of-information/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/03/kitchen_table_v2.png
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-how-to-find-reliable-sources-of-information/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220503T170000
DTEND;TZID=Europe/London:20220503T180000
DTSTAMP:20260409T073856
CREATED:20220405T162258Z
LAST-MODIFIED:20220511T082503Z
UID:19310-1651597200-1651600800@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting May 2022: The bottom of the page
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. \nLast month we covered how to make your articles findable\, this time our focus will be on the bottom of the page: References\, further readings\, and external links. 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/the-bottom-of-the-page/
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/the-bottom-of-the-page/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220412T170000
DTEND;TZID=Europe/London:20220412T183000
DTSTAMP:20260409T073856
CREATED:20220315T082348Z
LAST-MODIFIED:20220428T090039Z
UID:19045-1649782800-1649788200@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Writing Recipes: the Art of Communicating How to Cook
DESCRIPTION:Join food writer\, New York Times cookery-columnist Melissa Clark (dozens of cookbooks\, loads of awards – ’nuff said) at our next Kitchen Table to discuss – what else? – Writing Recipes: The Art of Communicating How to Cook. \nMelissa will be welcoming host of The Splendid Table and editor-in-chief at Clarkson Potter Publishers Francis Lam\, food-writer\, photographer and uber-stylist Regula Yswijn along with our very own OFS Chair\, writer-illustrator Elisabeth Luard. \nQuestions to be addressed include what has changed (and why?) since M.F.K. Fisher laid down the ground-rules in 1969: “There are some things I demand to be told in a recipe. Basically they are two: the ingredients and the method.”   Sound simple?  Not really.  Garage manual or traveller’s tale – what works for where we are right now? \nNew York Times food columnist and cookbook author\, Melissa Clark has written 45 cookbooks\, including the best-selling Dinner In French\,. She’s won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals). In 2012 she joined the staff of the New York Times\, where she writes the highly popular Food Section column\, A Good Appetite and has starred in over 100 cooking videos. Born and raised in Brooklyn\, she loves anchovies\, radishes\, chicken feet\, and lox but not in that order. \nFrancis Lam\, host of The Splendid Table and editor-in-chief at cookbook publisher Clarkson Potter is an award-winning journalist whose contributions and columns include The New York Times Magazine\, Gourmet\, Bon Appetít\, Food & Wine\, Lucky Peach\, Saveur and the Financial Times. \nRegula Ysewijn (aka Miss Foodwise) is a multi-talented Belgian culinary historian\, author\, stylist\, photographer\, tv presenter and podcaster who specialises in baking and pudding-traditions in Britain and the Low Countries. Recent books include Oats in the North\, Wheat from the South and The Official Downtown Abbey Christmas Cookbook. \n“During a forty-year career as a writer\,  Elisabeth Luard\, Chair of the Board of Trustees of the Oxford Food Symposium and recipient of the Guild of Food Writer’s Lifetime Achievement Award has published some twenty cookbooks\, a couple of door-stopper novels and four memoirs with recipes including Family Life and the latest\, Squirrel Pie.  As a natural history artist in an earlier life\, she illustrates her own work.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-writing-recipes-the-art-of-communicating-how-to-cook/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/03/KT15.jpg
LOCATION:https://us06web.zoom.us/j/92323695323
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220405T170000
DTEND;TZID=Europe/London:20220405T180000
DTSTAMP:20260409T073856
CREATED:20220314T185816Z
LAST-MODIFIED:20220414T085246Z
UID:19012-1649178000-1649181600@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting April 2022: How to make your article findable
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. \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. \nLast month we covered biographies\, this time our focus will be on how to make your article findable: Links between articles\, lists\, categories\, projects. 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 one hour before the start time. \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-april-2022-how-to-make-your-article-findable/
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-april-2022-how-to-make-your-article-findable/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220315T170000
DTEND;TZID=Europe/London:20220315T183000
DTSTAMP:20260409T073856
CREATED:20220209T132338Z
LAST-MODIFIED:20220328T144722Z
UID:18591-1647363600-1647369000@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about. . . Protected Designations of Origin and similar trade regulations: Legally “authentic” or terroir-ism run amok?
DESCRIPTION:A recent court decision in the United States held that French and Swiss makers of Gruyère cheese could not trademark the name “gruyère” as exclusive to their alpine-made cheeses because the term had become too “generic”  (i.e.\, lacking in specific meaning) in the United States. The ruling opened the door to American cheesemakers to legally call their product “gruyère” and has sparked passionate debate about trade regulations\, the purpose and legitimacy of the Protected Designation of Origin system\, and the question of terroir as it relates to specific foodstuffs and their geographical origin or method of production. While the inspiration for this Kitchen Table came from the American litigation\, we shall also look at the legislative and trading landscape within and between the European Union and the post Brexit United Kingdom. \nJoin Shane Holland and Zachary Nowak to discuss this hot-button issue\, in a conversation led by David Matchett. \nZachary Nowak received his PhD in American Studies from Harvard University. He had a postdoctoral teaching and research position from 2018 to 2020 in the Harvard University Department\, where he currently works as a lecturer. Nowak is a scholar of the natural and built environments with an emphasis on the nineteenth-century United States. He looks for stories in history’s vacant lots\, railyards\, and cracks in the sidewalk. Nowak also has done and continues to do research on global food history. He’s an accomplished instructor prepared to teach global history\, U.S. history surveys\, historical methods courses\, and courses in the environmental humanities and food studies. Nowak helped start The Umbra Institute’s Center for Food & Sustainability Studies (CFSS) in Perugia\, Italy. \nShane Holland is the Executive Chairman of Slow Food in the UK\, the organisation which seeks Good\, Clean and Fair food for all. A significant part of his work is leading on the Ark of Taste program which seeks to capture and preserve the culinary and cultural heritage of some of our most endangered foods. A  food writer – specialist subject\, cheese – he also frequently sits on expert panels; appears both in print and on TV & radio; lectures at numerous universities; has given a TED Talk as one of their “Architects of Tomorrow”; and carries out dozens of speaking engagements a year both within the UK and internationally.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-protected-designations-of-origin-and-similar-trade-regulations-legally-authentic-or-terroir-ism-run-amuck/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/02/Terroir-Gyuyere.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-protected-designations-of-origin-and-similar-trade-regulations-legally-authentic-or-terroir-ism-run-amuck/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220301T170000
DTEND;TZID=Europe/London:20220301T180000
DTSTAMP:20260409T073856
CREATED:20220203T190313Z
LAST-MODIFIED:20220330T141643Z
UID:18397-1646154000-1646157600@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting March 2022: Biographies
DESCRIPTION:We are happy to invite the OFS community to join forces in this new endeavour to improve the content and raise the profile of food-related articles on Wikipedia. \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. \nLast month we covered illustrations\, this time our focus will be biographies. 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. \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-march-2022/
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-march-2022/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220209T170000
DTEND;TZID=Europe/London:20220209T183000
DTSTAMP:20260409T073856
CREATED:20220110T144929Z
LAST-MODIFIED:20220222T155403Z
UID:18111-1644426000-1644431400@www.oxfordsymposium.org.uk
SUMMARY:Going with the Grain
DESCRIPTION:We all depend on grains. They’re the plant-based calories that feed the world. \nA dynamic movement in the UK and North America is working to rebuild local and regional grain economies. That means connecting farmers\, millers\, and bakers. It means working with locally grown grains and retrieving flavour and wisdom that have been neglected in the rush to large scale commodity grain farming. \nAt the February Kitchen Table we’ll discuss the farmer-miller-baker connections that are being built\, and the seed-saving and seed breeding efforts that are part of the picture. It’s all part of the pushback against climate change\, based on a growing consensus that large mono-cultural agri-business-based food systems do a lot of environmental harm. \nOur guests will include baker and grain activist Dawn Woodward of Evelyn’s Crackers in Toronto; Fred Price of Gothelney Farm in Somerset who farms both grain and pigs and has a bakery on the farm; and Kevin Murphy\, professor and seed scientist and head of the Sustainable Seed Systems Lab at Washington State University. \nQuote from the Grain Project site: \n“… we need to remember that we are all more than bakers\, miller and farmers. We are activists\, architects of a new economy and bringers of change. We need to honor all the work that goes into producing a vital local food. We need to listen to the grain and go beyond achieving the familiar and create our own visions and possibilities. “
URL:https://www.oxfordsymposium.org.uk/event/going-with-the-grain/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2022/01/grains.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/going-with-the-grain/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220201T170000
DTEND;TZID=Europe/London:20220201T180000
DTSTAMP:20260409T073856
CREATED:20220110T152536Z
LAST-MODIFIED:20220207T153050Z
UID:18118-1643734800-1643738400@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting February 2022: Illustrations
DESCRIPTION:We are happy to invite the OFS community to join forces in this new endeavour to improve the content and raise the profile of food-related articles on Wikipedia. \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. \nLast month we covered new beginnings of articles and leads\, this time we will work on illustrations. 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. \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-february-2022/
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-february-2022/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220111T180000
DTEND;TZID=Europe/London:20220111T193000
DTSTAMP:20260409T073856
CREATED:20211209T171448Z
LAST-MODIFIED:20220125T145840Z
UID:17863-1641924000-1641929400@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Social Justice in the Gastronomic World!
DESCRIPTION:The crises of the past several years—Covid\, racial and economic inequality\, lack of diversity\, to name just a few—have triggered a global rethinking about issues of social justice in the culinary world. Organizations such as the James Beard Foundation and The Julia Child Foundation for Gastronomy and the Culinary Arts are reexamining the status quo and the metrics by which they have recognized excellence\, and journalists\, media creators\, and critics are asking probing questions about who gets the cultural spotlight\, and why.\n\nJoin us to investigate these issues\, including the limits of institutional power to bring about change\, and the power of individuals to redefine the culinary landscape. Our Conversation Makers will be Mitchell Davis\, until October 2020\, the Chief Strategy Officer at the James Beard Foundation\, Jamila Robinson\, food media leader\, food-editor of The Philadelphia Enquirer and World’s 50 Best Restaurants Academy Chair\, and Todd Schulkin\, Executive Director of The Julia Child Foundation and host of Heritage Radio Network’s Inside Julia’s Kitchen\, to discuss these hot button issues.
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-conversation-dec-21-copy/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/12/KT-Jan-22-1.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/kitchen-table-conversation-dec-21-copy/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220104T170000
DTEND;TZID=Europe/London:20220104T180000
DTSTAMP:20260409T073856
CREATED:20211209T173013Z
LAST-MODIFIED:20220207T152926Z
UID:17869-1641315600-1641319200@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting January 2022: the Lead Section
DESCRIPTION:We are happy to invite the OFS community to join forces in this new endeavour to improve the content and raise the profile of food-related articles on Wikipedia. \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. \nLast month we covered citations and sources\, this time we will work on translations and languages in general. \nAdmission is free\, but for technical reasons we need you to register – and as always\, financial help is more than welcome. \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-january-2022/
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-january-2022/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20211209T180000
DTEND;TZID=Europe/London:20211209T193000
DTSTAMP:20260409T073856
CREATED:20211116T160324Z
LAST-MODIFIED:20211221T164104Z
UID:17449-1639072800-1639078200@www.oxfordsymposium.org.uk
SUMMARY:We need to talk about... Street Food!
DESCRIPTION:Buying and eating food on the street is a tradition as old as our first cities\, providing customers with a (usually) inexpensive way to sate hunger and vendors with a livelihood. Depending on locale\, street food can maintain diverse culinary traditions or devolve into standardized offerings. Street food vendors have long faced many challenges\, both regulatory and practical\, but these challenges have been exacerbated by the Covid pandemic with its upheavals of urban life and increased friction between the transitory vendor and brick-and-mortar food venues. \nFor this Kitchen Table Conversation\, Gamze Ineceli and Scott Barton will open a conversation with Ansel Mullins and Sarah Khan. Ansel is an American ex-pat who lived for many years in Istanbul\, where he co-founded Culinary Backstreets\, and now resides in Lisbon. Sarah is a multi-media maker with a focus on food and migrants; both have a lot of insights and experience to share. Renni Flores of Sabor da Bahia will be joining with hands-on experience from Bahia and Los Angeles\, and Jay Gyebi of Mukase Chic will report from Accra\, about how she and other street food vendors uphold regional foodways. Altogether this Kitchen Table Conversation will be an inspiration and offer much insight for our 2022 Symposium topic\, Portable Food.
URL:https://www.oxfordsymposium.org.uk/event/kitchen-table-conversation-dec-21/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/11/OFS-KT-Dec-21.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/kitchen-table-conversation-dec-21/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20211207T170000
DTEND;TZID=Europe/London:20211207T180000
DTSTAMP:20260409T073856
CREATED:20211111T115430Z
LAST-MODIFIED:20220207T152740Z
UID:17437-1638896400-1638900000@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting December 2021: Translations and Languages
DESCRIPTION:We are happy to invite the OFS community to join forces in this new endeavour to improve the content and raise the profile of food-related articles on Wikipedia. \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. \nLast month we covered citations and sources\, this time we will work on translations and languages in general. \nAdmission is free\, but for technical reasons we need you to register – and as always\, financial help is more than welcome. \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-december-2021/
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-2021/
END:VEVENT
END:VCALENDAR