Oxford Symposium on Food and Cookery
The Oxford Symposium on Food & Cookery is an annual weekend conference at which academics, food writers, cooks, and others with an interest in food and culture meet to discuss current issues in food studies and food history.
Harlan Walker speaking on "Eggs in Cookery", the 2006 theme. Panellists, seated, left to right: Jane Levi, Paul Levy, Marina Warner, Claudia Roden.
The publisher Jill Norman, a participant since 1979
Friedrich Accum's Culinary Chemistry (1821), subject of the seminar on 11 May 1979.
Ray Sokolov (foreground) at a plenary session
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
A medieval baker with his apprentice