Wind the clock back forty years to 1981. Assembled at St Antony’s College, Oxford, is random collection of philosophers, historians, scholars, non-scholars, readers, writers, scientists, biologists and (mostly) subscribers and…
Book now to pull up a chair at the very first OSF Kitchen Table on Tuesday October 20th for our first informal, interactive gathering by special request from this year’s…
Charles Perry pays tribute to the diplomat and food historian Alan Davidson, an incurable romantic who changed the course of food history Elisabeth Luard writes: In celebration of our Turkish…
Naomi Duguid: Final Report from a Crewmember Each year the Symposium is like a vigorous green garden of aromatic and sometimes spicy conversations and ideas. And this year, magically, even…
Symposiast Gerhardus Geldenhuis volunteers his services with the movie-camera and the bread-oven I was filled with excitement when I was asked to film an opening piece for the V-Symposium with…
Symposium Chair Elisabeth Luard introduces one of the evening events at the V-Symp Fabrizia Lanza, owner and director of Anna Tasca Lanza, the world-renowned cooking school and centre of culinary…
My Oxford Symposium Experiences Thus Far My first Oxford Symposium experience was in 2019. I had long wanted to attend, but the opportunity never arose until last year, when I…
Symposium Chair, Elisabeth Luard, introduces our Friday evening v-chefs Not all chefs with a barrowful of culinary laurels would consider taking on a challenge such the Fogo Island Inn, brain-child…
Symposium Chair Elisabeth Luard talks about life, liberty and food with this year’s guest chef Asma Khan Asma Khan is a powerhouse for change in the restaurant world. Radical by…
Tim Kelsey, Head Chef at St Catz, talks about the experience of cooking for 250 Symposiasts for the last fourteen years This year, with the Symposium going virtual, lock-down seems…
