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Oxford Symposium on Food and Cookery

Harlan Walker speaking on "Eggs in Cookery", the 2006 theme.[1] Panellists, seated, left to right: Jane Levi, Paul Levy, Marina Warner, Claudia Roden.

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.

  1. ^ Cite error: The named reference Eggs was invoked but never defined (see the help page).

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