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Oxford Food Symposium: Oxford Food Symposium Celebrating Life Through Food
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Buckwheat Harvesters at Pont Aven, Emile Bernard, Date: 1888 WikiArt
La Galette Bretonne hosted by Birgitte Kampmann, with Mary Margaret Chappell
Our most recent Kitchen Lab brought together history, technique, and shared practice in real time, as participants cooked along from their own kitchens under the warm, steady hosti...
Our January Kitchen Lab, hosted by Birgitte Kampmann, brought people together to cook, learn and reflect on the work of Sri Owen. With Sri’s rendang already simmering on her stove, Birgitte created a relaxed atmosphere, encouraging everyone to show their ingredients, ask questions and share how they first encountered Sri’s writing.
‘Participants joined from differen...
What happens when you gather farmers, historians, cartoonists, editors, and activists around a virtual kitchen table to talk about queer food? You get a conversation that’s as nourishing as it is radical—full of flavour, memory, and transformation.
Hosted by the Oxford Food Symposium, this recent panel celebrated the launch of