Young Chef Report 2017: Girish Nyak
Girish Nayak, one of the 2017 Young Chefs, reflects on his experience at the Symposium Please tell us about your career to date. I started baking when I was 18…
Girish Nayak, one of the 2017 Young Chefs, reflects on his experience at the Symposium Please tell us about your career to date. I started baking when I was 18…
‘…Such as are old and withered, or else… such as are stark naught’ – Symposiast Malcolm Thick on the variable quality of garden seeds in early Modern England Without seeds…
Food, Women and Wiki: A great opportunity to learn how to Wikiedit or hone your Wikiediting skills! On Friday 10th November the British Library is teaming up with the Oxford…
The Saturday evening dinner at the 2017 Symposium was ‘Landscape: Compliments of the Soil – Flavours from the Armenian and Turkish Borderlands organized by Gamze Íneceli and Íhsan Karayazi in…
Image credit: Di Murrell Symposiast Di Murrell plants ‘Seeds’ in anticipation of next year’s Symposium We wondered at the significance of the borlotti beans and how they might have fitted…
Image credit: David Matchett Symposiast Jane Levi considers the politics of a ploughman’s lunch Every year for the last 35 years a group of food-obsessed scholars, cooks and others from…
Máirtín Mac Con Iomaire introduces a banquet for the 2017 Symposium produced by the Boyne Valley Food Series, sponsored by Fáilte Ireland What was the inspiration for this meal? This…
Symposiast Aylin Öney Tan traces the way in which olive groves have shaped a Turkish townscape Does the landscape that surrounds us define our culture? My answer would be a…
Image credit (Anonymous: ‘Kuchemaistrey’, Nuremberg, 1485) The Portable Sauces of Medieval Germany Volker Bach continues his occasional series on German historical recipes. The recipe collection of Master Hans, court cook…
Image credit (Grouse butt on Marrick Moor) Symposiast Thom Eagle considers whether game is a wild or a farmed food There is no wilderness in Britain. The landscape which today…