Oxford Symposium on Food and Cookery

Harlan Walker speaking on "Eggs in Cookery", the 2006 theme. Panellists, seated, left to right:

The publisher

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Oxford Symposium on Food and Cookery is an annual conference that focuses on food, cooking, and gastronomy. Established in 1981 by Alan Davidson, a British diplomat and food historian, and Theodore Zeldin, a historian and philosopher, the symposium aims to provide a platform for scholars, food writers, chefs, and others interested in food studies to discuss and exchange ideas on various food-related topics. It is held at St. Catherine's College, Oxford, in the United Kingdom.

History

The Oxford Symposium on Food and Cookery was initially conceived as a gathering for those interested in the scholarly study of food. The first meeting was held in 1981, with a focus on the theme of "Food in Motion," exploring the ways in which food travels through time and space. Since then, the symposium has grown in size and scope, covering a wide range of topics from historical diets to the future of food. The annual themes are chosen to encourage a broad and interdisciplinary discussion, drawing participants from around the world.

Themes and Publications

Each year, the symposium selects a theme around which the presentations and discussions are centered. Past themes have included "Food and Language," "Feasting and Fasting," and "Food and Markets." The proceedings of the symposium are published annually, contributing significantly to the field of food studies. These publications have become essential resources for researchers and enthusiasts alike, offering a diverse range of perspectives on the chosen themes.

Impact and Significance

The Oxford Symposium on Food and Cookery has played a pivotal role in establishing food studies as a serious academic discipline. It has fostered a community of scholars, writers, and practitioners who are dedicated to exploring the cultural, historical, and sociological aspects of food. The symposium's interdisciplinary approach has encouraged collaboration between individuals from various fields, leading to innovative research and discussions that have advanced the understanding of food and its role in society.

Notable Participants

Over the years, the symposium has attracted a number of notable participants, including food writers Elizabeth David and Claudia Roden, chef and food activist Alice Waters, and historian Massimo Montanari. These and other participants have contributed to the rich tapestry of discussions and publications that have emerged from the symposium.

Future Directions

As the interest in food studies continues to grow, the Oxford Symposium on Food and Cookery remains at the forefront of the conversation. It continues to adapt and evolve, exploring new themes and incorporating the latest research in the field. The symposium's commitment to fostering dialogue and collaboration among those interested in food and cookery ensures that it will remain a vital forum for the exchange of ideas and knowledge in the years to come.

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