Celebration: 30 Years of the Oxford Symposium on Food & Cookery
This volume, edited by Jill Norman, contains memories of the Symposium from some of the most prestigious symposiasts, from 1981 to 2011.
Contributors include: Theodore Zeldin on 'What Recipes Reveal and Conceal', Ken Albala on 'Breakfast', Raymond Blanc on 'Essence of Tomato', Sophie and Michael Coe on 'Borshch', with a fine recipe, and Caroline Conran on 'Cuttlefish Rouille', again with two fine recipes. The illustrative material from the archives show how the event developed from a gathering of like minded souls, enjoying dinner together, to the current day fabulous celebration of food history, with over 300 people, enjoying curated banquets, now in the dining hall of St. Catherine's College, every July.
A fine record of this annual event, with menus designed by Jake Tilson, and a great collection to remember those who have now departed this earth, the coming stars and the redoubtable committee who work tirelessly on the event.
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