The Symposium

The Oxford Symposium on Food & Cookery is an annual, weekend-long conference on food, its culture and its history. The oldest and most important gathering on this topic, it brings together up to 220 international scholars, journalists, chefs, scientists, sociologists, anthrolopogists--and even committed amateurs--among others, for a serious discussion about the theme at hand.

 

Although held at Oxford University and serious in its purpose, the Symposium prides itself on being slightly outside the academy. We believe that our strength lies in encouraging dialogue by people arriving from a multiplicity of backgrounds and knowledge bases, who share a common passion.

 

The 2010 Oxford Symposium will explore Cured, Fermented & Smoked Foods. It will be held on 9--11 July.

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Future Dates & Themes

 

The date for the 2011 Oxford Symposium is 8-10 July. The topic, on the occasion of the 30th anniversary of the first Oxford Symposium on Food & Cookery, will be Celebrations.

 

In 2012, the Oxford Symposium will explore Stuffed & Wrapped Foods on 6--8 July.