Live discussion with the presenters of the panel on Hunger & Memory
War, poor governmental planning, and the shock of Covid-19 have all created food shortages and hunger amongst wide swaths of humanity. This panel explores imagination, a mental act of creating…
Chef Virgilio Martinez: Cooking With Ashes
We’ll be discussing Virgilio’s passion and his philosophy of cooking. They are based on exploring everything there is “outside”, also the primary goal of the research center “Mater Iniciativa” which…
Live discussion with the presenters of the panel on Identities
Food can be a marker of national, regional or local identity, and can also maintain strong ties to home for diasporic populations. These papers investigate different ways in which food…
Live discussion with the presenters of the panel on Science & Technology
Whether in traditional technologies, such as home-based food preservation, laboratory efforts to create plant-based alternatives to animal foods, or theories in the fields of of psychology and neuroscience dealing with…
Chef Skye Gyngell: Fresh From The Farm Today
Presenter: Skye Gyngell Host: Gamze Ineceli Please note: The Live Discussions are informal Zooms and assume that you have already watched the video presentations (so please do your homework)! They…
Live discussion with the presenters of the panel on Pedagogy
Teaching about food is hot. Whether on a vocation level in helping students to imagine their relationship to food, providing a template for the experienced chef to first create dishes…
Wiki Session
Presenter: Roberta Wedge Host: Polly Russell A Friday pre-symposium Oxford tradition is a wiki training session with wiki editing maven Roberta Edge. Read some background information and then work directly…
Live discussion with the presenters of the panel on Innovating on Tradition
Gastronomy is constantly evolving, and the speed of change has been magnified in our globalizing world. This panel explores how traditional and iconic dishes in Indian, Singaporean, and Persian culinary…
Live discussion with the presenters of the panel on Food as Politics
Diplomatic gastronomic gifts (whether consumed literally or only with the imagination), productive exchanges between French and Russian chefs based on the political Franco-Russian Alliance of the turn of the twentieth…
Let’s Cook and Imagine: the Kitchen Lab
A warm welcome to the Kitchen Lab! I'm Birgitte Kampmann, a professional cook based in Copenhagen and founder of the Kitchen Lab, a virtual gathering of Symposiasts who attended last year’s on-line…
Live discussion with the presenters of the panel on Gastrocriticism
Literature is replete with culinary references and descriptions, some of quotidian life, others of questionable, or at least unusual, connections to reality. All of these culinary images contain underlying messages…
Live discussion with the presenters of the panel on Food of the Other
Just as food can unite people in shared identities, it can also erect walls that define The Other, as this panel demonstrates. How does a food move from one enjoyed…
