Friday, 03 July

1:00 pmTrustees Meeting

3:30 pmRegistration opens (till 4:45pm)Porters Lodge

4:30 pmPlenaryWelcome and a few words about dinner by Henry Harris

Claudia Roden, Paul Levy, Elisabeth LuardBS Lecture Theatre

4:45 pmPlenaryRay Sokolov:BS Lecture Theatre

Secrets of the Great Chefs: Decrypting UntrustworthyCommunications from the Kitchens ofCarême, Escoffier and Guérard

chaired by Bee Wilson

5:15 pmPlenaryJane Grigson Memorial LectureBS Lecture Theatre

Anne Willan: The Cookbook Tree of Life - From Platina to Brillat Savarin

chaired byGeraldene Holt

6:00 pmBreak

6:30 pmWelcome drinks JCR

7:00 pmDinner Simple et Heureuse,en Fête avec Henry Harris and the Domaine de la LouvièreDining Hall

organized by Caroline Conran

9:00 pmAfter dinnerFilm: Amuri – The Sacred Flavors of Sicily presented by Fabrizia LanzaJCR/Bar Annexe

- parallel

Wikipedia Basic Editing Training Session with Andrew DalbyJCR/Bar Annexe

Saturday, 4 July

7:45 amBreakfastDining Hall

8:30 amRegistration opens (till 9:00am)Foyer/Room A

9:00 amPlenaryWelcome and Opening: Paul Levy, Claudia Roden, Elisabeth LuardBS Lecture Theatre

Friends of the Oxford Symposium: William Rubel

9:15 amPlenaryBarbara Ketcham Wheaton: A Database for the Analysis of CookbooksBS Lecture Theatre

chaired by Jane Levi

10:00 amPlenarySophie Coe Prize presented by Jane Levi and Michael CoeBS Lecture Theatre

and a few words about lunch and dinner

10:30 amBS Lecture Theatre: Chaired by Paul Levy

ParallelRichard Fitch: Dinner isn’t served: The use of historic cookery as a method of interacting with visitors to Hampton Court Palace

SessionsIndia Mandelkern and Michael MacMillan: The Thursday’s Club and Food as Communication

------

Room C:Chaired by Sami Zubaida

Anastasia Edwards: Lilywhite Lies and Truths: Communicating Freshness when Selling Fish

Richard Shepro: The Rhetoric of Salmon: The War of Words, Images and Metaphors in the Battle of Wild-caught vs. Farmed Salmon

------

Room D:Chaired by Charles Perry

Paula Arvela: Tatattoouilleon the Menu: Tats in the Kitchen, a Side of Ink, and Food as Communication

Jessica Loyer: The Social Lives of Superfoods: The Construction and Communication of Knowledges of Displaced Food Commodities

11:30 amCoffeeFoyer/Room A

12:00 pmBS Lecture Theatre:Chaired by Ray Sokolov

ParallelJonathan Brumberg-Kraus: Communicating Jewish Identity through Taste: Jewish Flavor Principles as Culinary 5 “Midrash”

SessionRobin Weir: Mrs Marshall: A One Woman Industry

------

Room C:Chaired by Geraldene Holt

Shelley Boyd: Tablecloth and River: Dramatizing Historical Land Claims in Tomson Highway’s Ernestine Shuswap Gets Her Trout

Maria Paz Moreno: Food Fight: Survival and Ideology in Cookbooks from the Spanish Civil War

------

Room D:Chaired by David Sutton

Charlotte Maberly: Overcoming the Lexicon Gap and Embracing a Good, Clean, Fair Food Culture

Lone Sevel: Are You Able to Change Habits by Communication?

1:00 pmLunch to celebrate 20 years of the Sophie Coe Prize and The Oxford Companion to Sugar & SweetsDining Hall

organized by Jane Levi and Darra Goldstein

2:30 pmBS Lecture Theatre:Chaired by Carolin Young

ParallelAllison Fisher: The Past on a Plate: Images of Ancient Feasts on Italian Renaissance Maiolica

SessionsMarcia Reed: A Place at the Table: Picturing Food in Early Books and Prints

Gillian Riley: Looking for Things to Eat in Paintings

------

Room C:Chaired byMichael MacMillan

Volker Bach: Comradely Halibut and Nazi Stew: The Political Symbolism of Food in Twentieth-Century Germany

Karima Moyer Nocchi: On Food and Fascism: Plating Up Oral History

Diana Noyce: The Squander Bug: Propaganda and its Influence on Food Consumption in Wartime Australia

------

Room D:Chaired by Phil Iddison

Robert Appelbaum: What MasterChef Says

Katherine Magruder: A French Culinary Figure in the Anglo-sphere: Edouard de Pomiane and the Demystification of French Cuisine

Peter Hertzmann: Framework for a New Culinary Arts Curriculum

4:00 pmTeaFoyer/Room A

4:30 pmBS Lecture Theatre:Chaired by Bee Wilson

ParallelJanet Beizer: Communicating Frenchness: Escoffier and the Export of Terroir

SessionsChristine Knight: Deep-frying the Nation: Communicating about Scottish Food and Nutrition

Harriet Publicover: I Am What I Don't Eat: Food and Eating As A Form Of Communication in the Jewish Literature of the Second Temple Period------

Room C:Chaired by Cathy Kaufman

Nathalie Cooke: Lessons from Generations Past: Timely and Timeless Communication Strategies of Six Cooks of Note

Rebecca Federman: When Menus Talk

Laura Shapiro: Neither English Nor French

------

Room D:Chaired by Jill Norman

Eli Anders: Convalescent Cookery in Late Victorian England

Brigit Ramsingh: What It Says on the Tin: The Food Label as an Evolving Form of Communication

Matthew Smith: “What if I smell your peanuts and die?” Communicating Fact and Fiction about Peanut Allergy

6:00 pmBreak

6:30 pmWelcome drinksand book signing of The Oxford Companion to Sugar and Sweets with Darra GoldsteinJCR

7:00 pmDinnerIl Cibo delle Feste in Sicilia - A Sicilian Feast by Fabrizia Lanza and Giuseppe Tasca of Tasca d'AlmeriaDining Hall

organized by Claudia Roden

9:00 pm (and 10:00 pm)After dinner FilmsFestins Imaginairespresented by Anne GeorgetJCR/Bar Annexe

- parallel

Amuri – The Sacred Flavors of Sicilypresented by Fabrizia LanzaJCR/Bar Annexe

Sunday, 5 July

8:00 amBreakfastDining Hall

9:00 amPlenaryYoung Chef Grants, presented by William RubelBS Lecture Theatre

Cherwell Prize Winner, announced by Cathy Kaufman

9:30 amPlenaryPanel discussionwith Anne Georget (on Food & Film), Len Fisher (on Food & Science),

and Diana Henry & Bee Wilson (on Food & TV)

chaired byPaul LevyBS Lecture Theatre

10:30 amPlenaryA few words about lunch: Aglaia KremeziBS Lecture Theatre

10:45 amCoffeeand Greek Spoon Sweets presented by Persefoni Myrtsou and Ino VarvaritiFoyer/Room A

11:15 amBS Lecture Theatre: Chaired by Ken Albala

ParallelElizabeth Fakazis: Kids in the Kitchen: Constructing New Culinary Selves

SessionsDavia Nelson and Nikki Silva – the Kitchen Sisters: Hidden Kitchens Calling: An International Multi-Media Food Collaboration

Nancy Stalker: Communicating Gurume (gourmet) Values in Japanese Popular Media

------

Room C:Chaired by Barbara Ketcham Wheaton

Lucey Bowen: Nobody Said to Cook: The Chinese Food of Emily Hahn and Time-Life Books

Carolyn Nadeau: The Author, the Reader, the Text: Literary Communication of a 1611 Spanish Cookbook

Susan Weingarten: Crossing the Food Barrier: Outside Influences on Talmudic Food

------

Room D:Chaired by Mark McWilliams

Anthony Buccini: Communication, Culture, Cookery: Culinary Grammar and the Typology of Cuisine

Priscilla Parkhurst Ferguson: By any Other Name

Christy Shields: Comté’s Aroma Wheel: History of an Invention, Ethnography of a Practice

12:45 pmLunchA Greek, mostly Vegetarian Feastorganised by Aglaia KremeziDining Hall

2:30 pmBS Lecture Theatre:Chaired by Darra Goldstein

2:30 pmBS Lecture Theatre:Chaired by Darra Goldstein

ParallelMichael Krondl: Czech National Consciousness through Culinary History

SessionsRobert McKeown: An Edible Commodity: The Representation of Thai Cuisine in Saveur Magazine, 2007-2014

Darra Goldstein and Maxwell Sinsheimer: A Finity of Sweets - The Making of an Oxford Food Companion

------

Room C:Chaired by Jane Levi

Ken Albala and Christine Larson: The Evolution of Cookbooks in the Digital Age

Katrine Klinken and Mogens Bisgaard:

Blurring the Lines between Advertising and Citizen Journalism: Blogs, FaceBook, Instagram, and Food Business in Denmark

Charles Perry: The Los Angeles Times and Food Communication

------

Room D:Chaired by Naomi Duguid

Voltaire Cang: Slurp

Bel S. Castro: To Eat or Not to Eat: The Hidden Messages in 'Kain Tayo!'

Kian Lam Kho: The Art of Naming Chinese Dishes

4:00 pmTeaFoyer/Room A

4:30 pmPlenaryFriends of the Oxford Symposium: Presentation of Students Awards - William RubelBS Lecture Theatre

Closing Session-Paul Levy, Claudia Roden, Elisabeth Luard, Mark McWilliams and Bee Wilson

5:00 pmThe End