Delicious and thought-provoking stories about food, served fresh from the Oxford Symposium on Food and Cookery.
Produced by Anna Sigrithur
Welcome to Season One of Ox Tales. Delicious and thought-provoking stories about food, served fresh from the Oxford Symposium on Food and Cookery. We are excited to present our first podcast season. The details of each episode can be found below.
Episode 1 – Laura Shapiro, “Magic Marshmallow Crescent Puff” April 18, 2018
What do the Pillsbury Bake Off and molecular gastronomy have in common? Culinary historian and food writer Laura Shapiro unwraps the significance of gender to the prestige afforded to different arenas of innovation-driven cuisine by examining the history of the USA’s oldest cooking competition.
The Symposium paper given by Laura Shapiro on the Pillsbury Bake Off can be found here
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Episode 2 – Guillemette Barthouil, “The Quantum Offal” April 25, 2018
Third generation French foie gras producer Guillemette Barthouil takes you on a history lesson that spans thousands of years and an ocean as she makes the case that foie gras is the quantum offal- a food that is both loved and reviled.
Episode 3 – Fozia Ismail, “More Than Just a Cup of Tea” May 2, 2018
Fozia Ismail, a British-Somali social anthropologist and food activist, challenges the unthinking consumption of foods with roots in colonialism by exploring the ways different people in Brexit-era Britain see the culinary landscape around them.
Episode 4 – Voltaire Cang, “Slurp!” May 9, 2018
In Japan, ‘slurp’ is more than just eating-related onomatopoeia. Japanese cultural and food historian Voltaire Cang researches and explores the significance of this important sound in the complex role it plays when people eat noodle dishes (ramen, in particular) and during the refined tea ceremony, Chado.
Episode 5 – Amanda Couch, “The Liver is the Message” May 16, 2018
English performance artist and food scholar Amanda Couch reprises the ancient Mesopotamian art of liver divination, and tries to answer questions from mortality to Brexit by reading the lines and lobes on a sheep’s liver.
Episode 6 – Charles Perry, “The Bulls Head Breakfast” May 23, 2018
Food historian and retired LA Times food writer Charles Perry explains how the 19th century Los Angeles practice of earth-pit barbecuing whole bulls became a culinary craze for settlers who saw the eating of the bull’s head as a wild west delicacy, and how the rise of Hollywood changed the practice into what we know today as the backyard barbecue.