Oxford Symposium on Food and Cookery
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Filipino food scholar Bel Castro tells the oft-repeated story about a mythic era in the late 19th century in which wealth abounded for Philippine coffee growers thanks to lags in the world market. She debunks and complicates this myth with a po
What responsibilities do public institutions have in resisting the corporatization of food? Canadian chef and activist Joshna Maharaj shares the trials, the quirks and the successes of a one-year project to overhaul a Toronto hospital’s food sy
English food writer Bee Wilson traces the genealogy of kitchen utensils and how they shape our lives-- from vegetable peelers to paleo lithic knives, chopsticks and even the mortar and pestle. She begs the question: why shouldn’t we consider ki
Arctic culinary scholar Zona Spray Starks explains the diverse range culinary techniques of the Iñupiat people of Alaska, and how the seasonal food landscape shaped family relations. While doing so, she shares the story of her later-in-life ret
What do famine foods throughout history tell us about the world in which they were eaten? Medieval food and magic scholar Andrea Maraschi makes a mythical and historical foray into the history of the lowliest yet most versatile famine food in E
Many indigenous communities around Turtle Island (North America) are reclaiming relationships to ancestral seeds after hundreds of years of disconnection due to colonial violence. Chef Sean Sherman and scholar Elizabeth Hoover tell the tales of
What happens when one people’s traditional food is also an international controlled substance? Turkish architect and food researcher Aylin Öney Tan goes on a deep dive into the history of opium poppy cultivation for food in Anatolia and the sub
World-renowned fermentation revivalist Sandor Ellix Katz embarks upon a philosophical and biological journey into the origins of multicellular life, and how the multi-species activity of fermenting foods has played a central role in the evoluti
Announcing Season Two of Ox Tales, premiering April 10th, 2019! Listen here for a teaser of the Tales to come. For more information, including the lineup and guest information, visit our website, www.oxfordsymposium.org.uk/podcast. We'll see
Retired LA Times food writer and food historian Charles Perry explains how the 19th century Los Angeles practice of earth-pit barbecuing whole bulls became a culinary craze for settlers who saw the eating of the bull’s head as a wild west delic
English performance artist and food scholar Amanda Couch reprises the ancient Mesopotamian art of liver divination, and tries to answer questions from mortality to Brexit by reading the lines and lobes on a sheep's liver.“Chance, when you us
In Japan, 'slurp' is more than just eating-related onomatopoeia. Japanese cultural and food historian Voltaire Cang researches and explores the significance of this important sound in the complex role it plays when people eat noodle dishes (ram
Fozia Ismail, a British-Somali social anthropologist and food activist, challenges the easy consumption of foods with roots in colonialism by exploring the ways different people in Brexit-era Britain see the culinary landscape around them.“As
Third generation French foie gras producer Guillemette Barthouil takes you on a history lesson that spans thousands of years and an ocean as she makes the case that foie gras is the quantum offal- a food that is both loved and reviled.“I think
What do the Pillsbury Bake Off and molecular gastronomy have in common? Culinary historian and food writer Laura Shapiro unwraps the significance of gender to the prestige afforded to different arenas of innovation-driven cuisine by examining t
Hello dear listeners,We are delighted to announce the official launch of Season One of Ox Tales, beginning on April 18. Please enjoy this trailer of highlights of what's to come!Ox Tales is the podcast that serves up rich and surprising stori
Hi Oxford Food Symposium Podcast Listeners - We are doing a new thing and want to fill you in about it!As you might have noticed, we are taking a break from uploading episodes until the spring to give us a bit more time to work on some awesom
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