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 Harrisorganized by Caroline ConranDining Hall
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 Coe
and a few words about lunch and dinnerBS Lecture Theatre
10:30 amBS 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 Who I Eat With: The communication of Jewish identity through table fellowship in Second Temple Eretz Israel
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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
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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
12:00 amCoffeeFoyer/Room A
12:30 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
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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 vs. Farmed Salmon
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Room D:Chaired by Charles Perry
Paula Arvela: Tataouille on 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
1:30 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
3:00 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
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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 Ist Influence on Food Consumption in Wartime Australia
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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
Robin Weir: Mrs Marshall: A One Woman Industry
4:30 pmTeaFoyer/Room A
5:00 pmBS Lecture Theatre:Chaired by Ray Sokolov
ParallelJonathan Brumberg-Kraus: Communicating Jewish Identity through Taste: Jewish Flavor Principles as Culinary “Midrash”
SessionPeter Hertzmann: Framework for a New Culinary Arts Curriculum
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Room C:Chaired byGeraldene Holt
Shelley Boyd: Tablecloth and River: Dramatizing Historical Land Claims in Tomson Highway’s Ernestine Shuswap Gets Her Trout
Susan Weingarten: Crossing the kosher food barrier: outside influences on Talmudic food
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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?
6:00 pmBreak
6:30 pmWelcome drinksand book signing of The Oxford Companion to Sugar and SweetsJCR
7:00 pmDinnerIl Cibo delle Feste in Sicilia - A Sicilian Feast by Fabrizia Lanza of Tasca d'Almeria organized by Claudia RodenDining Hall
9:00 pm (and 10:00 pm)After dinner Film:Festins Imaginaires presented by Anne GeorgetJCR/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
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Room C:Chaired by Barbara Ketcham Wheaton
Lucey Bowen: No One Said Not to Cook: The Chinese Food of Emily Hahn
Maria Paz Moreno: Food Fight: Survival and Ideology in Cookbooks from the Spanish Civil War
Carolyn Nadeau: Bringing the 1611 Spanish Cookbook to a 21st-century English-speaking Audience
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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 Jane Levi
ParallelKen Albala and Christine Larson: The Evolution of Cookbooks in the Digital Age
SessionsKatrine 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
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Room C:Chaired by Darra Goldstein
Michael Krondl: Czech National Consciousness through Culinary History
Robert McKeown: An Edible Commodity: The Representation of Thai Cuisine in Saveur Magazine, 2007-2014
Rachel Laudan: Cooked Water: Tacit Knowledge and Culinary Communication
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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