The idea behind the Kitchen Lab came about during the Oxford Food Symposium’s yearly meet in July 2020 where, due to the pandemic, we all tuned in virtually. The sessions were engaging and interesting as always, but the virtual space in the breakout rooms after a presentation added an extra intimacy. Writer, Maryellen Burns-Dabaghian started a discussion thread on “Cooks vs. Food Historians” that sparked the question of the importance of cooking, the knowledge of cooking when writing about food or making recipes.

As a professional chef and recipe developer, I know it takes skill and experience to nail the dish behind the recipe and to make the process clear for the reader. I was very happy that Maryellen brought this important discussion to light. I am Birgitte Kampmann, based in Copenhagen, founder of the Kitchen Lab, chef and community builder.

The KL would be nothing without the support, interest and participation of the OFS members!

OFS Wikipedia Project Welcomes All To Its 3rd Year We are delighted to invite, or invite back, all those in the OFS community to participate in the Symposium’s monthly wiki-club.…

The Ask is a monthly session to help food history enthusiasts and researchers learn how to use and share feedback about The Sifter. Sessions are interactive, fun, and can cover a…

With holidays upon us, it's time to cosy in for a good read (or listen, in the case of audiobooks), and we want to explore the ever-expanding world of book-length…

OFS Wikipedia Project Welcomes All To Its 3rd Year We are delighted to invite, or invite back, all those in the OFS community to participate in the Symposium’s monthly wiki-club.…

The Ask is a monthly session to help food history enthusiasts and researchers learn how to use and share feedback about The Sifter. Sessions are interactive, fun, and can cover a…

The idea behind the Kitchen Lab came about during the Oxford Food Symposium’s yearly meet in July 2020 where, due to the pandemic, we all tuned in virtually. The sessions were engaging and interesting as always, but the virtual space in the breakout rooms after a presentation added an extra intimacy. Writer, Maryellen Burns-Dabaghian started a discussion thread on “Cooks vs. Food Historians” that sparked the question of the importance of cooking, the knowledge of cooking when writing about food or making recipes.

As a professional chef and recipe developer, I know it takes skill and experience to nail the dish behind the recipe and to make the process clear for the reader. I was very happy that Maryellen brought this important discussion to light. I am Birgitte Kampmann, based in Copenhagen, founder of the Kitchen Lab, chef and community builder.

The KL would be nothing without the support, interest and participation of the OFS members!

OFS Wikipedia Project Welcomes All To Its 3rd Year We are delighted to invite, or invite back, all those in the OFS community to participate in the Symposium’s monthly wiki-club.…

It's time to expand our horizons with tales and news from the land of the ‘wild Atlantic way, the ancient east, and the causeway coast and glens’. We can expect…

OFS Wikipedia Project Welcomes All To Its 3rd Year We are delighted to invite, or invite back, all those in the OFS community to participate in the Symposium’s monthly wiki-club.…

The Ask is a monthly session to help food history enthusiasts and researchers learn how to use and share feedback about The Sifter. Sessions are interactive, fun, and can cover a…