and Online (dates tbc)
When we think of ‘The Elements,’ our 2025 theme, our minds race with possibilities. ‘Elements’ boasts myriad meanings, whether in the context of science, the physical senses, weather, culinary epistemologies, and cooking techniques and technologies. What all of these avenues of entry into the theme of ‘The Elements’ share is the characteristic of being fundamental: in other words, proposals should demonstrate a tight nexus between ‘The Elements’ and food and cookery.
Paper proposals for 2025
The Oxford Symposium on Food and Cookery invites anyone with an interest in food and its history to submit a paper for consideration. The Symposium maintains high standards regarding content, however has a longstanding tradition of quirky openness to all things, including seemingly non-academic topics. To learn more about the process and requirements click the button below.
Book Your Place
Tickets for our next Symposium will be released in November. Join our mailing list to be among the first to know.
What to expect
An immersive Weekend and beyond
The Weekend will be a full-time immersion in gatherings for keynote talks, papers, meals as well as educational and other inspiring activities. Online, recordings, additional content, panel discussions and social meetings will then follow during the Conference, until the Grande Online-Finale of the Symposium.
A symposium for everyone
We anticipate a high level of enthusiasm, so will be limiting places to allow all participants to make their voices heard. The Symposium has always been a coming-together rather than setting-apart: Admission will be, as usual, first-come first-served, no academic qualifications required.
Awards, grants & prizes
We have a number of assisted places, student rates, awards, grants and prizes that all applicants should endeavour to consult before registering their place. More details will be released when the tickets go on sale.
Expand the table
Improve the plate
