Proceedings of the Oxford Symposium on Food & Cookery

The Oxford Symposium on Food & Cookery has been held annually for more than 40 years, making it the longest-running food conference in the world. It is held each summer in Oxford, United Kingdom, in recent years at St. Catherine's College over a weekend. Also, since Covid, it has been both an in-person event and a global, online conference.

Keynote speakers are invited each year to address a chosen topic and to guide delegates' thinking in new directions. These have included Harold McGee, Sidney Mintz, Marion Nestle, James Rebanks, Paul Rozin, Simon Schama, and Laura Shapiro.

Selected papers from the Symposium are published in an annual volume. Five years post publication these are made freely available to read and can be accessed from the individual books' pages on this site or from the Oxford Symposium main website (No other rights are granted; for permission to re-use any material, please contact individual authors).

If no Buy-Button is showing for a print copy of an older volume in the series, we may still have stock so please contact us to inquire.

Themes of future symposia are proposed and decided by ballot and have been announced as follows:
2025: Food and the Elements
2026: Poverty Food
2027: Food & Time