2002 proceedings

A History of Symposium Topics

1981 National and Regional Styles of Cookery
1983 Food in Motion: Migration of Foodstuffs and Techniques
1984 Criteria for Excellence in Cookbooks
1985 Kitchen Lore and Science
1986 The Cooking Medium
1987 Taste
1988 The Cooking Pot
1989 Staple Foods
1990 Fasting and Feasting
1991 Public Eating
1992 Spicing up the Palate: Studies of Flavourings, Ancient and Modern
1993 Look & Feel: Studies in Texture, Appearance
      & Incidental Characteristics of Food
1994 Disappearing Foods
1995 Cooks and Other People
1996 Food & Travel
1997 Fish: Food from the Waters
1998 Food in the Arts
1999 Milk: its Uses, Products and Substitutes
2000 Food & Memory
2001 The Meal
2002 Fat
2003 Nurture
2004 Wild Food
2005 Authenticity
2006 Eggs
2007 Food and Morality

For the years 1981-2001 and 2004 contact Prospect Books (note that 1981,1983 & 1992 are out of print)
For papers from the year 2002-2003 contact Footwork, 7 Stackpool Road, Bristol BS3 1NG, UK, or email info@footwork.org

History of the
Oxford Symposium

How the Oxford Symposium works

The Founders and
Co-chairmen

Current programme

Oxford Symposium
Past Proceedings