Saturday Dinner: A Spice Odyssey. Asma Khan at Home in the Royal Courts of India
Asma Khan says: "I often describe the layering of spices in my dishes like woven silken threads of vintage handloom fabric - each spice adding it’s unique flavour to the…
Bar
Wine with spicy food? Not beer? Why not? Pass me lassi or masala chai! Let's meet at the bar and in the garden, and share thoughts about Asma's wonderful offerings…
The Spice Bazaar in Istanbul: A Journey of the Senses
The Spice Bazaar (Mısır Çarşısı) in Istanbul is one of the oldest shopping areas of the city (founded in 1663). It is located on the old historical peninsula and surrounded…
Bar
After immersing ourselves into the wonderful world of the Spice Bazaar, describe the flavours in your imagination... Your hosts will be Gamze Ineceli and Harold McGee.
Panel 13 — Flavours of Antiquity and Beyond
P. nigrum and its cousins were predominant spices in ancient Rome, appearing regularly in the Apician recipe collection as well as in literature, where it was often condemned as superfluous…
Panel 14 — Literary Spices
Literature gives subtle freedom to express cultural values. These papers explore the use of highly spiced gingerbread to communicate notions of unbridled sexuality, while spices in diasporic Indian fiction problematize…
Panel 15 — Herbs (and Other) Biographies
A single herb can trigger a modest culinary revolution: Myrtle Allen’s quest for tarragon for a simple roast chicken helped usher in a new style of Irish cooking. On a…
The Sophie Coe Prize: Announcement and Tribute to the Coes
The Sophie Coe Prize is the most prestigious and longest-running prize for writing in English in the field of food history. Established by Michael Coe and Alan Davidson in 1995,…
Rising Scholar Presentation
The Oxford Rising Scholar recognizes a young scholar who has not reached the age of 31 years by the opening day of the annual Symposium. First awarded in 2007 and…
Panel 16 — Spice Biographies
Focusing on a single plant (Cinnamomum zeylanicum and yuzu), these papers explore the history and cultivation of these single species in their places of origin.
Panel 17 — Perceptions of Heat
How do we perceive heat and flavour intensity? Does our ability to perceive flavours change over time? Depend on the culture in which we live? Are our perceptions manipulated by…
Sunday Lunch: My Life in a Recipe. Film and V-Fringe BYO Lunch with Sri Owen
Get ready for a rare treat: the UK premiere of 'My Life in a Recipe'. This short film by Janice Gabriel shows Sri Owen, beloved long term symposiast, preparing her…
