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DTSTART;TZID=Europe/London:20221019T170000
DTEND;TZID=Europe/London:20221019T183000
DTSTAMP:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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:20260409T073858
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
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20211102T170000
DTEND;TZID=Europe/London:20211102T180000
DTSTAMP:20260409T073858
CREATED:20211007T120951Z
LAST-MODIFIED:20220207T152453Z
UID:17308-1635872400-1635876000@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Meeting November 2021: Resources and Citations
DESCRIPTION:We are excited to invite the OFS community to join us in a 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 will coordinate and support our efforts to edit Wikipedia and work on specific\, particularly blatant issues. Novices\, experts and the Wiki-curious are all welcome to join\, just once\, or each first Tuesday of the month\, so we can create a 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\, donations are encouraged. \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-november-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-november-2021/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20211007T180000
DTEND;TZID=Europe/London:20211007T193000
DTSTAMP:20260409T073858
CREATED:20210920T082405Z
LAST-MODIFIED:20211105T150543Z
UID:17084-1633629600-1633635000@www.oxfordsymposium.org.uk
SUMMARY:Time to change the plate: The challenge of communal catering
DESCRIPTION:For those of us fortunate enough to have a choice\, cutting out animal-derived protein – whether in part or altogether – is top of the student agenda (never mind the rest of us). The main reason that Berlin’s university canteens are swapping currywurst and schnitzel for seeds and pulses\, explained The Guardian last month\, is climate change.  From October this year\, four different universities in the capital will offer a menu that’s 68% vegan\, 28% vegetarian\, and 2% fish-based\, with a single meat option offered four days a week. \nLeading the conversation will be Dinah Hoffmann and Patrick Wodni of Kantine Zukunft\, an organisation that’s tackling the problem of providing sustainable\, attractive\, nutricious\, delicious food within instutional budgets – and it’s not just a matter of choosing “organic”.  A radical change in institutional food\, they believe\, is capable of influencing Berlin’s entire food culture to the benefit of the wellbeing of all its citizens.  “Berlin’s institutional kitchens serve several hundred thousands of meals every single day\, creating an opportunity for fundamental transition in nutrition and agriculture in a highly influential metropolitan area.”  Lessons learned in Berlin could provide a blueprint for how\, wherever we may live\, we can link our own eating habits to the health of the planet. \nJoining the group to discuss their pioneering work will be Toronto-based chef and food-activist Joshna Maharaj\, who has been working with communities\, organizations and institutions to provide good food that meets high standards of sustainability and hospitality within a limited budget. Take Back the Tray\, Joshna’s book on social gastronomy\, was published in 2020.  Also at the table\, adding her own experience of working with young people from disadvantaged backgrounds\, will be chef and culinary educator Caitríona NicPhilbin\, one of the 2020 OFS Young Chefs. With an MA in Gastronomy and Food Studies from the Technological University Dublin to the table\, she has recently relocated to Belfast.
URL:https://www.oxfordsymposium.org.uk/event/time-to-change-the-plate-the-challenge-of-communal-catering/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/09/Kitchen-Table-Oct-21-1.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/time-to-change-the-plate-the-challenge-of-communal-catering/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20211005T170000
DTEND;TZID=Europe/London:20211005T180000
DTSTAMP:20260409T073858
CREATED:20210925T152854Z
LAST-MODIFIED:20220207T152127Z
UID:17154-1633453200-1633456800@www.oxfordsymposium.org.uk
SUMMARY:Wiki Club Inaugural Meeting: How to Get Started
DESCRIPTION:We are excited to invite the OFS community to join us in a new endeavour to improve the content and raise the profile of food-related articles on Wikipedia. \nMeeting on-line monthly and hosted by expert Wiki trainer Roberta Wedge with trustee Polly Russell and tech lead Anke Klitzing\, these informal\, friendly and informative sessions will coordinate and support your efforts to edit Wikipedia and work on specific\, particularly blatant issues. Novices\, experts and the Wiki-curious are all welcome to join\, just once\, or each first Tuesday of the month\, so we can create a 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\, donations are encouraged. \nOver time this ambitious project will increase and improve the presence of food on Wikipedia\, and so 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-inaugural-meeting/
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-inaugural-meeting/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210624T180000
DTEND;TZID=Europe/London:20210624T193000
DTSTAMP:20260409T073858
CREATED:20210527T084539Z
LAST-MODIFIED:20210628T115016Z
UID:10775-1624557600-1624563000@www.oxfordsymposium.org.uk
SUMMARY:Celebrating 40 Years: Memories and Visions of the Oxford Food Symposium
DESCRIPTION:This will be a very special Kitchen Table for all Symposiasts\, old and new. We’ll look back to the very first visionary gatherings at St Antony’s and hear the memories and stories of our 40 year-long journey\, on to last year’s spaceship that was the VSymp. \nWind the clock back forty years to 1981.  A random collection of philosophers\, historians\, scholars\, non-scholars\, readers\, writers\, scientists\, biologists and (mostly) subscribers and contributors to the house-journal\, Petits Propos Culinaires\, are assembled at St Antony’s College\, Oxford. The purpose of what was (still is) an informal gathering without academic affiliation is the discussion of food & cookery in its historical and modern context\, a subject of interest to all present but not – at Britain’s most venerable University – considered worthy of the groves of academe. Things are about to change.  It’s a sunny day under the dreaming spires – in memory\, isn’t it always? – and a group of Symposiasts (chosen designation) are dispersed about the lawn and on the steps of the college’s 1950’s buildings\, eating their bring-your-own lunch (buried salmon\, chocolate-covered garlic) and chatting.  Although the morning had seen the presentation of papers on Food in Motion (a subject we’ll be revisiting as Portable Food in 2022)\, there’s no question that of equal importance is the interaction between participants from around the globe who would never otherwise meet in person….a situation made doubly accessible by the need\, once again this year\, to hold our gathering on-line.  The Symposium’s Founding Father\, Alan Davidson\, an early enthusiast for the virtual world\, would have been proud of us all. \nSo: Share your own reminiscences! \nBecause it is through learning from the past that together we’re able to face the future with all its challenges\, constantly changing the conversation\, always listening to new voices\, and expanding the table. \nIn celebration of our anniversary and as a gesture of gratitude for all the help and encouragement along the way\, this gathering will be free for all\, though for technical reasons you’ll still need to register. See you soon \, with candles lit on the cake and corks plopping\, to get in the mood for “Food and Imagination” at July’s Symposium. \n 
URL:https://www.oxfordsymposium.org.uk/event/celebrating-40-years-memories-and-visions-of-the-oxford-food-symposium/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/05/OFS-celebration-kitchen-table.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/celebrating-40-years-memories-and-visions-of-the-oxford-food-symposium/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210527T180000
DTEND;TZID=Europe/London:20210527T193000
DTSTAMP:20260409T073858
CREATED:20210421T123810Z
LAST-MODIFIED:20210611T083017Z
UID:10184-1622138400-1622143800@www.oxfordsymposium.org.uk
SUMMARY:Sowthistles\, pignuts and chickweed - is forage the new wild farming?
DESCRIPTION:Take a walk on the wild side on Thursday May 27th at 18.00 BST with gathering-guru Roger Phillips\, author of all the identification manuals you’ll ever need\, whose latest The Worldwide Forager is published this month. \nJoining him at table will be Pembrokeshire farmer Jessica Seaton\, author of Gather\, Cook\, Feast\, who gathers in the woods and valleys of Wales;  on-line teacher and chef Alex Blagdon whose life-long gathering-patch is the shores of Newfoundland ; Elisabeth Luard\, whose early career as a botanical artist in the wilds of Andalucia gave her a bee’s-eye view of what’s edible on the transhumancing road to Ronda; and Ümit Hamlacibasi who’s learnt everything she knows from the women of the Turkish island of Bozcada\, where wild greens are the traditional catch-crop among the olive-groves and vineyards. \nBring your own gathering-basket and share what you know. Nature’s offerings are plentiful\, we need to treat them respectfully. \n 
URL:https://www.oxfordsymposium.org.uk/event/sowthistles-pignuts-and-chickweed-is-forage-the-new-wild-farming/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/04/00-9-wild-Garlic-cropped.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/sowthistles-pignuts-and-chickweed-is-forage-the-new-wild-farming/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210422T170000
DTEND;TZID=Europe/London:20210422T183000
DTSTAMP:20260409T073858
CREATED:20210322T135828Z
LAST-MODIFIED:20210503T153635Z
UID:8057-1619110800-1619116200@www.oxfordsymposium.org.uk
SUMMARY:Is the kitchen the new venue of foreign policy? The Conflict Cuisine Project.
DESCRIPTION:At our seventh Kitchen Table\, we’ll be discussing the effect of diaspora cuisine on host-countries with Johanna Mendelson Forman\, leader of the Food Security Program at the non-profit\, Washington-based Stimson Center\, and some of her collaborators. The link between food and war\, even in the 21st century\, is evident from the rise of Syrian and Afghan restaurants and festivals celebrating refugee-cuisine across Europe. The importance of food and cooking cannot be underestimated as a way of empowering and integrating refugee communities not only through food-outlets as sources of employment\, but also in diaspora-inspired cookbooks and articles. \nThe exchange is by no means one-way: the addition of new flavors and experiences is\, for both host and hosted\, a valuable way of promoting understanding and social integration. The need for understanding is emphasised through Dr. Forman’s own educational project\, Conflict Cuisine®\, established in 2015 as way of understanding the roots of conflict through food. The project has recently grown to embrace gastro-diplomacy as a politically-acceptable but sometimes controversial way of reaching hearts and minds through public display of what’s set on the table. Joining us at table will be Elaine Chon-Baker\, Alaa Alarori\, and Noobtsaa Philip Vang.[oxf-more] \nJohanna Mendelson Forman is an Adjunct Professor at American University’s School of International Service and a Distinguished Fellow at the Stimson Center where she leads the Food Security Program. Through her wide-ranging career in international affairs\, she has built a reputation for addressing longstanding issues with new perspectives and innovative ideas. Her frontline experience as a policy maker on conflict and stabilization efforts drove her interest in connecting the role of food in conflict\, resulting in the creation of Conflict Cuisine®: An Introduction to War and Peace Around the Dinner Table\, an interdisciplinary course she teaches at the School of International Service at American University in Washington\, DC.  In establishing this link between food and conflict\, Johanna developed a new interdisciplinary platform examining why food is central to survival and resilience in conflict zones. \nToday her research focuses on the study of gastrodiplomacy and the emergence of social gastronomy\, the use of food as a means of social impact and investment to communities at risk.  She is one of the leading voices in the global Social Gastronomy Network\, a movement that is helping a new generation of chefs and food activists address a wide range of issues including climate change\, food waste\, and ending global hunger. \nIn 2017 she helped launch the Livelihoods In Food Entrepreneurship Project (LIFE)\, a consortium of organizations under the Center for Private and International Enterprise. This program\, supported by the State Department\, has supported Syrian refugees and Turks who are using food entrepreneurship as a tool for social integration. She recently co-edited a cookbook The Cuisines of Life: Recipes and Stories of the New Food Entrepreneurs in Turkey\, published in December 2019.  It features recipes by refugee food entrepreneurs and essays about the way food creates community. \nElaine Chon-Baker is Founder and Managing Director of Mokja Ventures\, a Washington DC-based boutique venture fund that invests in restaurants and hospitality tech. Elaine works with immigrant entrepreneurs in launching and growing their businesses. She is currently consulting to the James Beard Foundation on their Women’s Leadership Programs to support the lifecycle of women in food and beverage. \nAlaa Aloriri is a Syrian humanitarian management professional\, who started his career in Syria as a software engineer. Settling in Turkey\, he first worked with organizations responding to the emergency inside Syria\, then shifted his focus into supporting Syrian entrepreneurs establishing their food businesses in Turkey. Alaa is currently the Programs Manager at Karam Foundation working with Syrian youth to support them becoming the future leaders of a better Syria. \nNoobtsaa Philip Vang is Hmong American born to refugee parents from Laos. He grew up eating his mom’s delicious Hmong food and craved it when he came to D.C to study. For so many in the Hmong community\, including his parents\, impossible language and educational barriers prevent them from finding living wage jobs. Recognizing that many immigrant and refugee communities face the same challenge\, in 2016 Noobtsaa founded Foodhini\, a food venture focused on creating sustainable job opportunities for immigrant and refugee communities by using the power of food. Foodhini is an online restaurant system that provides immigrant and refugee chefs the opportunity to prepare and sell their unique home recipes directly to customers through delivery and catering.
URL:https://www.oxfordsymposium.org.uk/event/is-the-kitchen-the-new-venue-of-foreign-policy-the-conflict-cuisine-project/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/03/OFS-KT7-new.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/is-the-kitchen-the-new-venue-of-foreign-policy-the-conflict-cuisine-project/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210323T180000
DTEND;TZID=Europe/London:20210323T193000
DTSTAMP:20260409T073858
CREATED:20210217T130258Z
LAST-MODIFIED:20210412T163022Z
UID:6201-1616522400-1616527800@www.oxfordsymposium.org.uk
SUMMARY:Tending the Garden: How Microbes Feed Us
DESCRIPTION:If you think of bacteria as something to be feared and wiped away with spray and cloth\, now may be the time to change your mind! \nDid you know that bacteria were fundamental to the creation of life on earth? And that our bodies wouldn’t exist as they do without bacteria? And that microbes are fundamental to both growing food and consuming it? And that they are fundamental to plant and human health? \nThe live biomass of all microbes may be at least as much as all plants and animals on Earth. And we can’t see them. \nCo-authors of The Hidden Half of Nature\, David R. Montgomery and Anne Biklé will lead our discussion through the myriad tiny byways and interactions of microbes\, and explain how fostering good microbial populations is fundamental to both human bodily health and healthy food production. \nThis is one that your good life depends on. \nAnne Biklé is a science writer and public speaker focusing on the connections between people\, plants\, food\, health\, and the environment.  A bad case of plant lust draws her to the garden where she coaxes garden plants into rambunctious growth or nurses them back from the edge of death with her regenerative gardening practices.  \nShe co-authored The Hidden Half of Nature: The Microbial Roots of Life and Health with her husband\, geologist David Montgomery. From garden to gut\, the book combines memoir\, science\, and history to tell the story of humanity’s tangled relationship with the microbial world through the lens of agriculture and medicine.  \nHer work has appeared in magazines\, newspapers\, and radio and her soil-building gardening practices have been featured in independent and documentary films.   \nDavid R. Montgomery is a MacArthur Fellow and professor of geomorphology at the University of Washington.  He is an internationally recognized geologist who studies the effects of geological processes on ecological systems and human societies.  His work has been featured in documentary films\, network and cable news\, and on a wide variety of TV and radio programs\, including NOVA\, PBS NewsHour\, Fox and Friends\, and All Things Considered.   \nDavid is also the author of several popular books including Dirt: The Erosion of Civilizations and Growing a Revolution: Bringing Our Soil Back to Life.   \nDavid and Anne are currently working on a new book project about the connections between soil health and human health.  \nSocial Media & Contact for David and Anne \nweb:  www.Dig2Grow.com  ||  twitter:  @Dig2Grow  ||  email:  Dig2Grow@gmail.com \nThe background reading and watching for KT6 follows two strands – firstly\, the way microbial life in soils contributes to soil\, plant and animal health\, and also how the microbiome in our digestive system contributes to human health\, nutrition and general wellbeing.
URL:https://www.oxfordsymposium.org.uk/event/tending-the-garden-how-microbes-feed-us/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/02/KT6.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/tending-the-garden-how-microbes-feed-us/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210218T190000
DTEND;TZID=Europe/London:20210218T203000
DTSTAMP:20260409T073858
CREATED:20210120T133805Z
LAST-MODIFIED:20210412T121204Z
UID:5762-1613674800-1613680200@www.oxfordsymposium.org.uk
SUMMARY:Smells Nasty and Nice: How they guide us in the kitchen and at the table
DESCRIPTION:A conversation with Harold McGee and Fuchsia Dunlop that will explore cross-cultural differences in smell preferences\, ways of using smell to judge ingredients and doneness\, and the many complex smells we love that are composed of odors we avoid. \nHere are some questions the conversation might get to: Should we pay more attention to smells? What can the smells in the kitchen tell us? Should we sniff all ingredients before we use them? What about sniffing all food before we eat it? How is it that bad smells can sometimes smell good? Why do people like eating foods that stink? Why do we differ in the smells we love and the smells we hate? Are we imagining it or is it “real” when we relate one smell to another\, for example smelling leather in a red wine\, or melon in fresh fish? \nHarold McGee is an elegantly informative and entertaining writer and speaker. He takes on complex food-related subjects and explains them in such interesting ways that we truly come to understand them. His first book On Food and Cooking came out in 1984\, and was immediately recognised as the go-to book for cooks interested in the science and lore of cooking. It was followed by The Curious Cook in 1992\, and then by a revised edition in 2004.  For the last ten years or so he’s been working on his new book\, Nose Dive: A Field Guide to the World’s Smells\, published last fall\, another huge contribution to our understanding. In it he takes us on a fascinating tour of the osmocosm\, the world of smells. It’s a journey back to the origins of the earth and forward to an exploration and explanation of the smells we love and those we hate\, including smells in the kitchen and at the table. \nFuchsia Dunlop\, a long-time Symposiast\, is a leading expert in Chinese cuisine and culture and a well-known journalist\, food writer\, and presenter. Her first book Sichuan Cookery (Land of Plenty in the US)\, published in 2001\, was a sensation and established her as an expert in Sichuanese cuisine. She has gone on to write 4 more books\, three cookbooks and a travel memoir – and her Instagram feed is stunning. The Sichuan cookbook has recently been translated into Chinese and is selling in China\, a fitting acknowledgment of her expertise and reputation.
URL:https://www.oxfordsymposium.org.uk/event/smells-nasty-and-nice-how-they-guide-us-in-the-kitchen-and-at-the-table/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2021/01/KT5.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/smells-nasty-and-nice-how-they-guide-us-in-the-kitchen-and-at-the-table/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210121T170000
DTEND;TZID=Europe/London:20210121T183000
DTSTAMP:20260409T073858
CREATED:20201215T122133Z
LAST-MODIFIED:20210412T122047Z
UID:5552-1611248400-1611253800@www.oxfordsymposium.org.uk
SUMMARY:Can food really bring people together? Kamal Mouzawak of Souk el Tayeb in Beirut believes so.
DESCRIPTION:Since biblical times Lebanon has been a multicultural\, geographically diverse country and the people have had more than their fair share of troubles. Is food up to those many challenges\, can it really bring people together? \nKamal Mouzawak believes so. \nThis Kitchen Table becomes the Kitchen Tawlet as we join him and his collaborators\, Christine Codsi and Jaimee Lee Haddad\, to learn more about life in Beirut and Lebanon\, and their journey to build and maintain a community through food. \nThe Souk el Tayeb is its people; farmers\, producers\, and cooks\, all working together to provide sustenance\, nourishment and the pleasure of living\, as everyone has these basic human needs. At times the journey has proven difficult: what have been the biggest challenges\, both at the beginning and more recently? What about the next generation\, what is their participation in the food chain\, on the farm\, in the kitchen and at the Souk?
URL:https://www.oxfordsymposium.org.uk/event/can-food-really-bring-people-together-kamal-mouzawak-of-souk-el-tayab-in-beirut-believes-so/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/12/KT4-new.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/can-food-really-bring-people-together-kamal-mouzawak-of-souk-el-tayab-in-beirut-believes-so/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20201216T170000
DTEND;TZID=Europe/London:20201216T183000
DTSTAMP:20260409T073858
CREATED:20201122T151643Z
LAST-MODIFIED:20210412T122711Z
UID:5119-1608138000-1608143400@www.oxfordsymposium.org.uk
SUMMARY:Shared Visions: Expressions of Hope through Food on the Table
DESCRIPTION:Generosity to others expressed through the sharing of food is the guiding light of our celebrations everywhere at all times of year\, but particularly at time of darkness – real or emotional.  Universal symbols of hope include lighting a flame\, encouraging seeds to sprout\, bringing greenery indoors\, setting a light in the window\, leaving an empty chair for absent family or friend or a passing stranger who might be other than they seem.  Hope expressed directly through food on the table include roundness\, sweetness and the light\, warmth and flavour of the sun. With the festive season in mind\, we’ll be travelling with Elisabeth Luard – north\, south\, east and west with Nanna Rögnvaldardóttir in Iceland\, head for Istanbul with Priscilla Mary Işın\, travel to India with Priya Mani\, and explore the multi-cultural port of Rotterdam with Linda Roodenburg.  To keep us all on track\, Gamze Ineceli will be lighting the candles to welcome all comers. \nClick to read more about our guests: [oxf-more] \nFood historian Priscilla Mary Işın lives in Istanbul and has been writing for many years on the cultural and practical significance of Ottoman and Turkish culinary habits in the traditions of the eastern Mediterranean.  Books that confirm the cultural importance of sweetness include Sherbet and Spice (2013)\, while in her most recent\, Bountiful Empire: A History of Ottoman Cuisine\, Mary explains the importance of sweet things as an expression of joy:\n“Special occasions of all kinds\, religious and secular\, were commemorated with food. These included religious events and festivals such as Ramazan\, Muharrem\, the return of pilgrims from Mecca and the anniversary of the birth of Muhammad; the ancient New Year festival of Nevrûz\, the promotion of journeymen to master’s rank at guild ceremonies and political events such as military victories; and of course\, the milestones of life: birth\, circumcision\, marriage and death\, even the appearance of a child’s first tooth and first day at school.  None of these were complete without food of some kind\, particularly sweets\, which symbolized happiness and goodwill\, and carried sacred connotations\, as epitomized by two apocryphal sayings ascribed to the Prophet Muhammad: ‘The love of sweets springs from faith’ and ‘ True believers are sweet’ .” \nElisabeth Luard is an author and illustrator whose work includes some twenty cookbooks – among them European Peasant Cookery and Sacred Food – a couple of door-stopper novels and four memoirs with recipes including Family Life: Birth\, Death and the Whole Damn Thing of which the most recent is Squirrel Pie. As a natural history artist in an earlier career\, she uses sketchbook and watercolours to record her travels\, and often illustrates her own work. She received the Guild of Food Writers’ Lifetime Achievement Award in 2017. Here’s what she says about expressions of hope:\n“I was first struck by the universality of the vocabulary of hope – how we celebrate or commemorate or invoke intercession by a Higher Power – when I learned from my neighbours in Provence the proper way to set the table for the Fasting Supper of Christmas Eve. Similarities with the ancient celebration of No-Rooz were obvious – which is perhaps no surprise when you consider that in the beginning\, when our ancestors lit a fire at the cave-mouth for fear of the dark\, there were so few of us.  Small wonder\, then\, that in time of trouble or uncertainty or joy\, we feel the need to light candles\, taste sweetness\, sprout seeds – in short\, to feel and taste and welcome back the light and warmth of the sun. It’s atavistic\, a return to the ancestral cavemouth\, but we do it just the same.” \nPriya Mani is a hands-on family cook. She is a designer and cultural researcher based in Copenhagen working to create gastronomical experiences. She is particularly interested in the human factor and in the context of food she has researched extensively on many aspects of food – development of traditional diets\, choices\, consumption\, diabetes and obesity. In her carrier over the past 20 years she has pursued the craft of culture\, through textiles\, technology and food. Her main field of interest is the social interactions of making\, presenting and consuming food:\n“The theme is just so appropriate for the times we are in.  No-rooz is very close to my heart since\, in an earlier life\, I studied Parsi Zoroastrianism for many years. And our own New Year Celebrations (Vishu kani) has a great many resemblances to the festivities of No-Rooz.  An arrangement of seasonal produce is presented on the morning of the New Year Day. Fresh fruits and vegetables that cover all the essential tastes (sweet\, sour\, bitter\, astringent) and textures (grains\, symbols of fertility\, prosperity and abundance) are meticulously placed so as to be reflected in a mirror to provide more abundance). This is done by a family elder\, and no one else gets to see it until New Year’s Day.  Each member of the family is woken up gently and they are guided with their eyes still shut\, so that finally\, when they open their eyes\, the arrangement is revealed.  This is followed by a big feast which\, along with visiting relatives and friends\, is a ritual typical amongst the Hindus of Kerala and Palghat Brahmins.” \nNanna Rögnvaldardóttir is Iceland’s favourite scholar-cook. Her definitive Icelandic Food and Cookery is in reprint with Forlagið from the original New York edition\, and her contributions to OSFC’s annual published Proceedings include an essay in 2011’s Celebrations on Icelandic feastings.  Here’s what she says about the traditions of midwinter in her homeland:\n“I could tell you about Icelandic Christmas celebrations in the old days\, when the winters were so dark and bleak and the flickering tallow Christmas candles were almost the only illumination\, and even in the poorest homes people tried to serve everyone feast food that could be made to last for many days…even though Christmas tables are overflowing with delicacies from all around the world\, many still stick to old traditions. And I could talk about laufabrauð\, the traditional Icelandic Christmas bread\, and explain that it is not just bread\, it is a real community tradition\, because you never make leaf bread on your own\, it takes a big family or group of friends or club or a whole village (almost) and is a way of connecting and learning.”  \nLinda Roodenburg will already be well-known to Symposiasts for her collaboration with Oxford’s Pitt Rivers Museum on recipes appropriate to the museum’s collection of food-related artefacts.  Linda’s contribution to 2011’s OSFC Proceedings is an account of the multi-cultural celebrations in the city-port of Rotterdam\, including Diwali\, Chinese New Year and the traditional festivals of Ethiopia\, Surinam\, Anatolia and Cape Verde. Here’s an extract:\n“Over the last 50 years the population of Rotterdam has changed dramatically.  Now almost 50% of the inhabitants are immigrants.   These newcomers brought their own food habits\, adapted them to their new urban lives\, and so changed the food culture of the city… Nowadays everybody eats pasta\, rice\, and potatoes\, and the Turkish pizza is as common as the Dutch new haring or the Vietnamese spring roll…Recently traditional Dutch (Christian) celebrations have been changing into more neutral intercultural events…people are looking for common elements in their celebrations.  Thus specific religious aspects may be left out or reinterpreted as universal symbols.  In December\, many Moroccans and Turks decorate their homes with Christmas trees and candles\, symbolising the lengthening of the days and the coming New Year.”
URL:https://www.oxfordsymposium.org.uk/event/shared-visions-expressions-of-hope-through-food-on-the-table/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/11/round-the-fire-Elisabeth-Luard-KT3.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/shared-visions-expressions-of-hope-through-food-on-the-table/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20201123T160000
DTEND;TZID=Europe/London:20201123T173000
DTSTAMP:20260409T073858
CREATED:20201019T112640Z
LAST-MODIFIED:20210412T123121Z
UID:5034-1606147200-1606152600@www.oxfordsymposium.org.uk
SUMMARY:We Need to Talk About: Women and Diaspora
DESCRIPTION:We will hear from three women who had to start again from zero\, in a foreign place\, amidst a foreign culture\, a language unknown to them\, unfamiliar smells and tastes. How to keep yourself together under hardship and feed your family\, against all obstacles? Through food. \nAsma Khan\, Munira Mahmoud and Devaky Sivadasan will share their stories at the Kitchen Table. \nWhy do we need to know more about their experiences? Because we need to learn from each other\, encourage and actively help each other in our daily making-do. Each of us might find themselves in a similar situation at some point. It might be natural disasters\, religious persecution or other imminent threats to life and limb; but it could also be apparently minor disruptions – how do we adapt? Rebuild? Even carry on living? \nClick to read more about our guests: [oxf-more] \n\n\nRestaurateur Asma Khan’s path to being listed #1 in the 2019 Business Insider’s “100 Coolest People in Food and Drink” is unconventional. Born in Calcutta with a royal background\, she studied at Cambridge and King’s College London\, where she received a doctorate in British Constitutional Law in 2012. But rather than focus on a legal career\, she started hosting private supper clubs in her home; eventually leading\, in 2017\, to her Soho restaurant\, Darjeeling Express. \nWhat distinguishes Darjeeling Express (in addition to its superlative Rajput and Bengali home cooking) is her kitchen brigade: comprised entirely of South Asian women\, most are\, like Khan herself\, “second daughters\,” culturally disfavored when compared to sons.  Khan’s work helps support the Second Daughters Fund\, designed to send celebratory gifts to Indian families upon the birth of a second daughter and to help support their education. \n\n\nKhan also has supported other aspiring South Asian female restaurateurs by paying it forward\, opening the kitchen of Darjeeling Express to pop-ups on Darjeeling’s closed day. Khan’s first book\, Asma’s Indian Kitchen won numerous awards\, and her appearance as the first British chef on Netflix’s Chef’s Table has similiary garnered accolades. \n\nMunira Mahmud arrived in the UK from her native Uganda in 2005. With the birth of her first child\, she became acutely aware of the cultural differences new mothers encountered: in Uganda\, communities traditionally rally to help the family\, yet such support was lacking in her first London neighbourhood. When she moved to the Grenfell Tower complex\, she found much of what she had yearned for\, until the horrific 2017 fire destroyed the tower and claimed 72 lives. \nMahmud took action. Working with other survivors\, they formed a community kitchen to share recipes\, mourn\, and heal\, ultimately leading to the publication of Together: our community cookbook in 2018. The book’s proceeds funded the renovation of the community kitchen (known as Hubb\, meaning love in Arabic)\, and it continues to be a center for those affected by the fire and others in need. Thinking of her own struggles as a new mother\, she has also founded Kina Mama\, an organization that provides nutritious food and other support to vulnerable new mothers\, raising funds through its catering services. \n\n\n\nDevaky Sivadasan left India at the age of 26\, her 3 year-old son in tow\, fleeing an abusive arranged marriage. Arriving in Marseilles in 2000 with plans to study economics\, she encountered a Sophie’s Choice when a customs agent initially refused to issue a visa for her son: rather than abandon her son or her dreams of a better life\, she educated the agent on the values of liberté\, egalité et fraternité. He returned with visas for both. \n\n\nAfter studies and a 12 year high-profile career at Airbus Helicopters\, Sivadasan knew it was time to pay it forward and help others build to strong futures. She launched Mama Spice in 2016\, a spice emporium where she melds the savours of her native India with her adopted Provence in her spice blends. Her model of entrepreneurship\, accomplished through the Kedge Business Nursery Incubator\, encourages others to draw upon their experiences to build better lives.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-women-and-diaspora/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/png:https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/10/KT-Event-2-speakers-v2.png
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-women-and-diaspora/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20201020T190000
DTEND;TZID=Europe/London:20201020T203000
DTSTAMP:20260409T073858
CREATED:20201006T144555Z
LAST-MODIFIED:20210412T124409Z
UID:4604-1603220400-1603225800@www.oxfordsymposium.org.uk
SUMMARY:We Need to Talk About: Food Politics and the Powerless
DESCRIPTION:Join Marion Nestle and Scott Barton as they dig deep into global food politics and corporate opportunism.\nAgricultural workers and those who work in the world-wide food-industry are essential contributors to civil society. We all depend on their work. Yet they are physically and economically the most vulnerable of us all to the global Covid-19 pandemic\, and they are often voiceless and powerless. \nDiscussion-leaders Marion Nestle and Scott Barton will start the conversation with an examination of the politics and policies that influence the supply of food worldwide at a time of crisis and beyond.  Together\, as an international gathering\, we’ll search for answers in what we know of governmental and private-sector responses – good or bad – that can help us understand and combat the immediate and on-going risks to food supplies\, public health\, and food justice everywhere on the planet. \nMarion Nestle’s long career and writings span food politics and public health\, making her a leading voice in understanding and challenging injustices in food systems; she is the author\, most recently\, of Let’s Ask Marion (University of California Press 2020)\, blogs at foodpolitics.com and can be found on twitter\, @marionnestle. \nScott Alves Barton teaches food studies at New York University; his work is international\, with a special focus on food and political resistance in Brazil.
URL:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-food-politics-and-the-powerless/
CATEGORIES:Kitchen Table
ATTACH;FMTTYPE=image/jpeg:https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/10/Event_image_KT.jpg
LOCATION:https://www.oxfordsymposium.org.uk/event/we-need-to-talk-about-food-politics-and-the-powerless/
END:VEVENT
END:VCALENDAR