Podcasts about oxford symposium

Matthew Bannister on Jean-Marie Le Pen, who built up the French right wing National Front Party before being ejected from it by his daughter.Catherine Brown, the food writer who championed traditional Scottish cuisine.Baroness Oppenheim-Barnes, the parliamentarian who fought for consumer rights.And the radio DJ Johnnie Walker, known for his passion for music and his rebellious attitude. Bob Harris pays tribute.Producer: Ed PrendevilleArchive: Birmingham Six Case Reopens, BBC News, 1990; Release of the Birmingham Six, BBC News, 1991; Hard Talk, BBC, 2000; BBC Radio 4, 1974; Anti-IRA Marches, BBC News, 1974; Sounds of the 70s with Bob Harris, BBC R2, 2024; Johnnie Walker, Radio Caroline, 1968; Johnnie Walker: Interview, BBC Radio 1 Vintage, 2017; Sounds of the 70s with Johnnie Walker, BBC R2, 2024; Offshore Radio RSL and Johnnie Walker interview, Sky News, 1992; Sounds of the 70s with Johnnie Walker - Walker & Walker: Johnnie & Tiggy, BBC R2, 2024; Johnnie Walker Show, Radio Caroline, 14/08/1967; Walker on Walker, BBC R2, 2025; Johnnie Walker on KSAN, 1976; Johnnie Walker Documentary on Pirate Stations; Radio Cafe, BBC Radio Scotland, 2009; Kitchen Cafe, BBC Radio Scotland, 2009; Catherine Brown, Oxford Symposium on Food and Cookery, 2017; BBC World at One,1981; House of Lords, 2017; BBC West, 1974: Tomorrow's World, BBC1, 1976; BBC News, 1989

Olly's favourite episode of 2024 unfolds on September 23rd, 1387: the day of the most extravagant feast of the Middle Ages, featuring dishes like broth, venison, roasted swan, and boar-heads… and 12,000 eggs.  It took place at the London home of the Bishop of Durham, and was given in honour of King Richard II. Just 20 years old, Richard had already developed a reputation for extravagant tastes, employing 2,000 cooks to feed his court. But, despite the abundant and luxurious menu, the atmosphere at the feast was likely solemn, given the churchy setting and the era's rigid rules of etiquette.  In this episode, Arion, Rebecca and Olly explain why the cooks roasted birds in increasingly extravagant styles, yet served spices NEAT; discover how to make a "subtlety"; and dip into the rulebook for the carvers trained in the fine art of slicing and presenting food fit for a King… Further Reading: • ‘King Richard's Feast Of 1387' (OAKDEN): https://oakden.co.uk/king-richard-second-feast-1387/ • 'Oxford Symposium on Food & Cookery' (1990): https://www.google.co.uk/books/edition/Oxford_Symposium_on_Food_Cookery_1990/XseXnb98h90C?hl=en&gbpv=1&dq=23rd+September+1387&pg=PA138&printsec=frontcover • ‘How To Prepare A Traditional Medieval Feast | Let's Cook History' (Chronicle, 2021): https://www.youtube.com/watch?v=dkqQ5iGATrk Love the show? Support us!  Join 

The most extravagant feast of the Middle Ages took place at the London home of the Bishop of Durham on September 23rd, 1387, in honour of King Richard II.  The banquet featured dishes like broth, venison, roasted swan, and boar-heads… and  12,000 eggs.  At just 20 years old, Richard had already developed a reputation for extravagant tastes, employing 2,000 cooks to feed his court. But, despite the abundant and luxurious menu, the atmosphere at the feast was likely solemn, given the churchy setting and the era's rigid rules of etiquette.  In this episode, Arion, Rebecca and Olly explain why the cooks roasted birds in increasingly extravagant styles, yet served spices NEAT; discover how to make a "subtlety"; and dip into the rulebook for the carvers trained in the fine art of slicing and presenting food fit for a King… Further Reading: • ‘King Richard's Feast Of 1387' (OAKDEN): https://oakden.co.uk/king-richard-second-feast-1387/ • 'Oxford Symposium on Food & Cookery' (1990): https://www.google.co.uk/books/edition/Oxford_Symposium_on_Food_Cookery_1990/XseXnb98h90C?hl=en&gbpv=1&dq=23rd+September+1387&pg=PA138&printsec=frontcover • ‘How To Prepare A Traditional Medieval Feast | Let's Cook History' (Chronicle, 2021): https://www.youtube.com/watch?v=dkqQ5iGATrk Love the show? Support us!  Join 

Part 2. Bret Keisling is joined again by Campbell McDonald, chief executive of Ownership at Work [www.ownershipatwork.org/], a UK-based charitable think tank, and a research fellow at the Rutgers Institute for the Study of Employee Ownership and Profit Sharing. They discuss the interplay between employee ownership and company “best practices;” the international growth of employee ownership; and Campbell gives a shout out to the Oxford Symposium on Employee Ownership, and the work performed by Graeme Nuttal in growing EO internationally. They also discuss board of director differences between EO and non-EO companies, and how many EO boards need to get better equipped on addressing business challenges of their companies. Listeners may want to listen to part 1 of the conversation (Ep. 281) for context before listening to this episode. A link to that episode, and all our show notes, are available on this episode's webpage at https://www.theesoppodcast.com/post/282-ownership-at-work-s-campbell-mcdonald-part-2

Venizelos'un Churchill'le buluşması, menüde "İmam bayıldı" olması, Girit usulü beslenme ve uluslararası diplomasi... Aylin Öney Tan'la #acıtatlımayhoş Giritlilik deyince akla ilk gelen ot olsa da önce konumuz bir sebze olacak. Andrew Dalby'nin Oxford Symposium on Food & Cookery 2008 sempozyumunda yaptığı konuşmanın başlığı patlıcan üzerineydi. Başlık şöyleydi: “Patlıcan Hakkında Konuştuk; Uluslararası Diplomasi ve Girit usulü Beslenme”. Adı bile eğlence olan konuşma gerçekten çok ilginçti. Dalby, Venizelos'un 1912'de İngiltere'nin desteğini almak için Londra'ya yaptığı ziyaret ve patlıcanın bu ziyaretteki rolünü anlatıyor. Uluslararası diplomasi trafiğinde Venizelos Churchill'le tanışır, İngiliz desteğini alır, bu arada şerefine Piccadilly meydanındaki Criterion'da şerefine bir yemek verilir ve büfedeki en çarpıcı yemek İmam Bayıldı olur. O yemeğin başında sonra eşi olacak Helena Schilizzi ile tanışır. Eşi anılarında bu tanışma anını kısaca şöyle anlatır: “Patlıcan hakkında konuştuk!”

Venizelos'un Churchill'le buluşması, menüde "İmam bayıldı" olması, Girit usulü beslenme ve uluslararası diplomasi... Aylin Öney Tan'la #acıtatlımayhoş Giritlilik deyince akla ilk gelen ot olsa da önce konumuz bir sebze olacak. Andrew Dalby'nin Oxford Symposium on Food & Cookery 2008 sempozyumunda yaptığı konuşmanın başlığı patlıcan üzerineydi. Başlık şöyleydi: “Patlıcan Hakkında Konuştuk; Uluslararası Diplomasi ve Girit usulü Beslenme”. Adı bile eğlence olan konuşma gerçekten çok ilginçti. Dalby, Venizelos'un 1912'de İngiltere'nin desteğini almak için Londra'ya yaptığı ziyaret ve patlıcanın bu ziyaretteki rolünü anlatıyor. Uluslararası diplomasi trafiğinde Venizelos Churchill'le tanışır, İngiliz desteğini alır, bu arada şerefine Piccadilly meydanındaki Criterion'da şerefine bir yemek verilir ve büfedeki en çarpıcı yemek İmam Bayıldı olur. O yemeğin başında sonra eşi olacak Helena Schilizzi ile tanışır. Eşi anılarında bu tanışma anını kısaca şöyle anlatır: “Patlıcan hakkında konuştuk!”

In this episode I talked with Aaron Bobick the host of Appalachian Folklore Podcast and Stories from the Cabin, a storytelling podcast within a podcast and we talked all things food, folklore and story. Aaron is a brewer-turned-distiller by day. His undergraduate and graduate studies were in literature, bibliography, and textual editing where he gained a love for research; for finding the history of any given topic that interests him.  His research into UK folklore is what started his fascination with the history of Appalachian folklore: how the folk practices still seen today through various regions of Appalachia can be traced back to much older practices throughout Europe, and the world. The podcast takes a researched-based, academic-adjacent, look at the world of Appalachian folklore while making it approachable to all listeners. You can find the podcast by following the link above or wherever you get your podcasts and his most recent episode explores one of the topics we discussed in much more detail: Ramp Harvesting, Festival Traditions, and Sustainability. The links I mentioned in the episode: The Cornish Pasty in Northern Michigan by William G Lockwood and Yvonne R Lockwood - Food in Motion, The Migration of Foodstuffs and Cookery Techniques – Proceedings of the Oxford Symposium on Food and Cookery 1983 Orange Chips - Vittles Article about Chippy Traditions Fried Chicken - This is the Guardian article that I mentioned by Melissa Thompson where she discusses Fried Chicken and racism (my apologies to Melissa as I referenced Korean Fried Chicken in the episode but I should have said karaage from Japan) . Her new book, Motherland, is fabulous and is packed with excellent, mouth-watering recipes. Interview with Robbie Armstrong - How Food Frames Stories Green Bean Casserole - This is the book chapter Aaron references. You can find also find the interviews in my newest interview series here: How Food Frames Stories. You can find my interviews with storytellers here: Vernacular Voices of the Storyteller  You can also subscribe (or just read) my free newsletter for further snippets of folklore, history, stories, vintage recipes, herblore & the occasional cocktail. You can also find out more at Hestia's Kitchen which has all past episodes and the connected recipes on the blog.  If you'd like to get in touch about the podcast you can find me here

Food isn't just a way to cure hunger. In food, we find identity, history, politics, and more. This hour, a look at the evolution of food and how our perception of different diets and lifestyles is changing. GUESTS: Anthony Jung: Executive chef of retail dining at UMass Amherst Cathy Kaufman: Lecturer of food studies at The New School and chairwoman of the Oxford Symposium on Food and Cookery Uma Naidoo: Director of nutritional and lifestyle psychiatry at Massachusetts General Hospital and the author of This Is Your Brain on Food The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. Join the conversation on Facebook and Twitter. Colin McEnroe, Jonathan McNicol, and Cat Pastor contributed to this show, which originally aired August 9, 2022.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic's food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food & Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy's Degustibus, the French Culinary Institute, and many other U.S. cooking schools. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Priya Mani is a Copenhagen-based designer and food writer. Mani grew up in India and studied at the National Institute of Design. Her bylines have appeared in the Art of eating, Whetstone Journal, and Gastro Obscura, among others. Her work has found mentioned in Elle Decor, Wired UK, and MOLD Magazine, and she won an Honourable mention at the Sophie Coe prize for Food Writing 2021. She is working on a Visual Encyclopedia of Indian Foods that won the British Guild of Food Writers Award 2022 and the International Association of Culinary Professionals (IACP) Award 2022. She regularly presents at the Oxford Symposium of Food and Cooking. Cookalore Instagram: https://www.instagram.com/cookalore/?hl=en Website: https://www.cookalore.com/ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Naomi Duguid is a James Beard winning food writer and author. Her new book, “The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform your Food,” is available today, published by Artisan. In addition to her research and writing, Duguid leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a Trustee of the Oxford Symposium on Food and Cookery and is a frequent guest speaker and presenter at food conferences. This interview was recorded on September 8, 2022 at a Culinary Arts @ SPAC event.

Susan Boyle is a playwright and drinks researcher and consultant. She is currently pursuing a PhD at the Technological University, Dublin. Her research in Beverage Studies concerns performance, storytelling and the sensory in immersive drinks experiences with particular reference to beer, wine and Irish spirits such as whiskey. Her research is supported by a TU Dublin Scholarship.Her one-woman wine show “A Wine Goose Chase” premiered to a sold-out run at the Dublin Fringe Festival and garnered universal high praise from critics. The Sunday Times describing it as “a near five start performance”She holds a BA in Drama and Theatre studies from Trinity College Dublin and the University of California, Irvine where she was an ArtsBridge and a Study Abroad Scholar. Her MA is in Performance Studies from The University of London, Royal Holloway.Susan has worked on research projects with the British Museum and was recognised as an Outstanding Speaker at the Oxford Symposium of Food and Cookery and won the OSFC Julia Childs Foundation Award. She was awarded a scholarship to attend the European Institute for the History and Culture of Food summer school in Tour, France and spent August 2021 as a resident of the Irish Cultural Centre, Paris pursuing a language bursary (this is how she ended up in Paris)Susan is an independent drinks consultant, beverage researcher and drinks judge. She is an award-wining member of the Guild of Beer Writers and regularly contributes expert content to national and international media on the subject of beverages.Susan is a Fulbright Creative Ireland Museum Fellow with the Smithsonian Museum of American History, Washington DC and is currently working with the Irish Food Bord (Bord Bia) on the Spirit of Ireland, an education program she developed to support the sales of Irish spirits internationally and to tell the stories behind the renaissance of distilling in Ireland.www.awinegoosechase.com @susanboyleinstagram / @miss_susanboyle (twitter)Support the show

Carolyn Steel is a leading thinker on food and cities. A London-based architect, author and academic, she wrote the award-winning Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World (2020). Her concept of sitopia, or food-place (from the Greek sitos, food + topos, place) has gained broad recognition across a range of fields in design, ecology, academia and the arts. Carolyn studied architecture at Cambridge University and has since taught at Cambridge, London Metropolitan University, Wageningen University, Slow Food University and at the London School of Economics, where she was inaugural studio director of the Cities Programme. Her lecture series on Food and the City, given at Cambridge between 2002-12, was the first of its kind. Carolyn is a non-executive director of Kilburn Nightingale Architects, a trustee of the Oxford Symposium of Food and Cookery and is currently a Research Fellow at Aeres University in the Netherlands. She writes and broadcasts regularly about food, cities and culture and is in international demand as a speaker. Her 2009 TEDGlobal talk has received more than one million views. On this episode, Carolyn joins host Mitchell Davis and discusses the potential to change the world through food, placing value on what we eat, and why the word “mundane” is anything but. Follow Carolyn on Twitter @carolynsteel For more on Carolyn and her work, visit: https://www.carolynsteel.com/

Claudia Roden talked about her new cookbook MED as well as her other work, and the process behind writing them.Claudia Roden is an Egyptian-born British cookbook writer with a special interest in the social, cultural and historical background of food. She is best known as the author of many cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque. Besides her numerous cookery volumes, Roden has also worked as a journalist and a cooking show presenter for the BBC. Food writers and chefs such as Melissa Clark and Yotam Ottolenghi have credited her with playing a large role in introducing the food of Egypt in particular and the Middle East and North Africa in general to Britain, the United States and the English speaking world. She has been involved with Yale, University College London and the School of Oriental and African Studies and is President of The Oxford Symposium of Food. Her latest book MED, contains recipes from the Eastern Mediterranean. Created by Mikey Muhanna, afikra Hosted by Tony TahhanEdited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

Food isn't just a way to cure hunger. In food, we find identity, history, politics, and more. This hour, a look at the evolution of food and how our perception of different diets and lifestyles is changing. GUESTS: Anthony Jung: Executive chef of retail dining at UMass Amherst Cathy Kaufman: Lecturer of food studies at The New School and chairwoman of the Oxford Symposium on Food and Cookery Dr. Uma Naidoo: Psychiatrist, professional chef, trained nutrition specialist, and the author of This Is Your Brain On Food The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Join the conversation on Facebook and Twitter. Colin McEnroe, Anya Grondalski, Jonathan McNicol, and Cat Pastor contributed to this show.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week your favorite funeral clowns are bringing you the lowdown on the ancient execution technique known as gibbeting, some dinner parties to die for and so much more! We've got an obituary for an icon, one that left us with some questions, and of course we've got some dumb.ass.criminalsssss!  Follow along online: @obitchuarypod on Twitter & Instagram.  Write to us: obitpod@gmail.com Spencer Henry & Madison Reyes PO Box 18149 Long Beach, CA 90807 Get a cameo from us: https://www.cameo.com/obitchuarypodcast Sponsors:  Green Chef: Go to greenchef.com/obit130 and use code ‘obit130' to get $130 off + free shipping!  Better Help: Betterhelp.com/obit to save 10% on your first month!  Apostrophe: Visit apostrophe.com/obit and use code ‘OBIT' to save $15 off your first visit.  Skylight Frame: To save $10 just visit skylightframe.com and enter code ‘OBITS' at checkout.  Sources: https://allthatsinteresting.com/gibbet https://en.wikipedia.org/wiki/Murder_Act_1751 https://medium.com/lessons-from-history/the-gibbet-historys-most-inhumane-punishment-7ce002ce6c83 https://en.wikipedia.org/wiki/Gibbeting https://daily.jstor.org/a-roman-feast-of-death/ https://eatroman.blogspot.com/2014/02/the-emperor-domitians-black-banquet.html https://www.thesmartset.com/article08310901/ https://passtheflamingo.com/tag/elagabalus/ https://greedhead.net/what-was-a-roman-banquet/#:~:text=What%20was%20a%20Roman%20banquet%3F%20In%20sum%2C%20the,elite%20friends%20and%20colleagues.%20Did%20Romans%20eat%20chickpeas%3F https://www.metmuseum.org/toah/hd/banq/hd_banq.htm https://medium.com/an-idea/the-extravagant-last-dinner-aboard-the-titanic-3a2f29bd0bef https://www.google.com/books/edition/Oxford_Symposium_on_Food_Cookery_1990/XseXnb98h90C?hl=en&gbpv=1&bsq=hell%20banquet https://www.telegraph.co.uk/films/2016/04/29/alfred-hitchcock-a-sadistic-prankster/ https://timesmachine.nytimes.com/timesmachine/1956/03/05/issue.html https://www.neatorama.com/2009/03/25/obituary-of-the-pillsbury-doughboy/#:~:text=Obituary%20of%20the%20Pillsbury%20Doughboy.%20The%20Pillsbury%20Doughboy,Butterworth%2C%20Hungry%20Jack%2C%20the%20California%20Raisins%2C%20Betty%20Crocker%2C https://www.eastbaytimes.com/2022/04/07/3-decomposed-bodies-found-in-irvine-home/ https://www.dallasnews.com/news/crime/2008/12/17/grapevine-man-arrested-for-impersonating-police-used-chipotle-gift-card-as-badge/

Jetzt wird's lecker: Ursula Heinzelmann ist gelernte Köchin, Sommeliére, erfolgreiche Gastronomin und weiß ganz genau, warum wir in Deutschland essen, was wir essen. Als Foodhistorikerin forscht sie unter anderem beim Oxford Symposium on Food and Cookery und schreibt als Autorin mehrerer Bücher und Tageszeitungen über die deutsche Essenskultur. Sie sagt: Deutschland ist mehr als nur Bratwurst, Sauerkraut und Bier. Im Gespräch bei "Erzähl mir was Neues" reisen Wolfgang Heim und Ursula Heinzelmann zurück ins 19. Jahrhundert, mitten in die Industrialisierung und schauen sich an, was bei unseren Ur-Ur-Großeltern auf den Tellern lag. Sie philosophieren über das perfekte Menü für Freunde samt Weinbegleitung, ihrer Liebe zu Käse und wir erfahren, warum Wolfgang so gerne den Abwasch übernimmt. Guten Appetit!

  My guest for today is Shayma Saadat, an internationally published food writer, food photographer, teacher and public speaker. Shayma specializes in Silk Road Cuisine, her chosen name for a style of cooking that incorporates her Afghan, Pakistani, and Persian heritage. Just this past July, Shayma presented a paper at The Oxford Symposium on Food titled “Food Reimagined: Diasporic Identity and Authenticity” Her paper discusses the role of food in nostalgia and also - super interestingly to me - the concept of “authenticity”, especially in Eastern cuisines, and why that can be a problematic and limiting word used to label foods. While Shayma is a scholar, a writer, and an academic, she is also a truly wonderful guest who talks about this topic of authenticity, food, and nostalgia from a very deeply personal perspective. I can't wait for you to hear this episode - and to try Shayma's truly perfect Chana Masala with just one secret surprised ingredient inspired by her own travels and memories. Listen Now to Shayma Saadat, Presenter at The Oxford Symposium for Food  Highlights of "I'm Confused! Isn't 'Authentic' a GOOD Thing?" What is the diaspora? Food as identity for members of the diaspora 3 points to her paper - 1) food, nostalgia, identity and 2) ?? 6:50 3) how those in the diaspora are re-imagining and  Is authenticity and inauthenticity in food a false binary? is there grey area? Why is it harmful to label Eastern food as authentic or inauthentic? Who is it doing the labeling?  The constant push and pull between old and new generations, the static and the dynamic How to approach changing a recipe from another culture Traditional vs. authentic "Made in Pakistan, assembled abroad" Shayma's path from  A Pakistani and Persian heritage then her path Pakistan to Washington DC to Nigeria, Kenya, Pakistan, UK, Massachusetts, Rome to Canada A love story that brought Shayma's great-great-grandfather from Iran to Pakistan, and how Shayma learned this story The similarities and differences between Afghani, Pakistani, Punjabi, and Persian foods  Rice as The Queen of Dishes Cooking, authenticity, legacies, and the cycle of life "I don't have a sweet tooth; I have a carb tooth" :-) Using the water in the cans with the beans The sentimental reason Shayma uses Aleppo pepper in her Chana Masala How did Shayma build a career in food while working as an Economist and become a full-time member of the food community Why being a food blogger is Shayma's biggest honor  "We don't always want to talk about the trauma and loss. I want to talk about the beauty of that world and I want to talk about my heritage." Recipes Associated with this Episode Quick and Easy Chanay {AKA Chana Masala} Connect with Shayma Saadat of Spice Spoon Website: www.thespicespoon.com/ Instagram: @spicespoon Pinterest: SpiceSpoon Pin This Episode Related Episodes A Primer in Persian Culture with Nazli Bashi {Lamb Kofta Recipe} What is Home? with Haniyeh Nikoo More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking. Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player. I am also a storytelling photographer celebrating food in extraordinary light

On Practice: Cooking asks how cooking can bring people together and provide nourishment and care? What are the ways that cooking together can open up difficult conversations - about racism, colonialism and migration?  This episode highlights artist Jasleen Kaur's collaboration with women from the Portman Early Childhood Centre through the Changing Play project Everyday Resistance, and includes Yogyakarta based artist and researcher Elia Nurvista's reflections on food and power, and researcher and cook Fozia Ismail speaking about food as resistance. On Practice is produced by Reduced Listening. Image Credit: Joy Yamusangie.  Show Notes Over the last year through the pandemic, we've seen more than ever how our individual actions impact others, how we're all interdependent. This three-part podcast series explores the practices that can sustain us individually and collectively – Cooking, Listening and Walking - and how they can be used to bring people together to work towards change. Hosts Amal Khalaf and Alex Thorp welcome artists, collaborators and friends to explore ideas and projects developed as part of Serpentine's Education and Civic programme, which connect communities, artists and activists to generate responses to pressing social issues. These are projects that have been developed in collaboration with people, centred on the body, the city, and exploring the injustices we experience in our everyday life. Hear from Jasleen Kaur, Elia Nurvista, Fozia Ismail, Ain Bailey, Micro Rainbow, Portman Early Childhood Centre, Ultra-red, Ximena Alarcón, Sam Curtis, Tim Ingold, Voice of Domestic Workers and Katouche Goll. Each of the three episodes are accompanied by an exercise, kindly shared by the artists, an invitation to join their practice. Jasleen Kaur was born in Glasgow and is now based in London. Her work is an ongoing exploration into the malleability of culture and the layering of social histories within the material and immaterial things that surround us. Her practice examines diasporic identity and hierarchies of history, both colonial and personal. She works with sculpture, video and writing. Recent and forthcoming presentations include exhibitions and projects at the Wellcome Collection, UP Projects, Glasgow Women's Library, Market Gallery, BALTIC Centre for Contemporary Art, Eastside Projects and Hollybush Gardens. Her work is part of the permanent collections of the Government Art Collection, Touchstones Rochdale and the Crafts Council. https://youtu.be/1j5XreNGtYk?t=1644  https://www.serpentinegalleries.org/whats-on/everyday-resistance/  Instagram: @_jasleen.kaur_ Fozia Ismail, scholar, cook and founder of Arawelo Eats, a platform for exploring politics, identity and colonialism through East African food. Ismail is a researcher writing about race and British identity and has spoken at the Oxford Symposium on Food & Cookery, designed workshops with Keep It Complex, Jerwood Project Space and the Museum of London using food as a method to think through issues around race and empire in Britain today. Fozia is also part of Dhaquan Collective, a feminist art collective of Somali women, centering the voices of womxn and elders in the community, and privileging co-creation and collaboration. She was a City Fellow for the Arnolfini, Bristol in 2019.  Her work has been published and featured in a range of media including Observer Food Magazine, Oxford Symposium on Food & Cookery and BBC Radio 4 Food Programme.   https://www.dhaqan.org/  https://www.serpentinegalleries.org/whats-on/radical-kitchen-2018-fozia-ismail-chilli/ https://www.araweloeats.com/  https://oxfordculturalcollective.com/fozia-ismail-food-as-resistance/  https://www.youtube.com/watch?v=3BfCuBZdhlc&list=PLbP2rruaw4OvyHmG5tYtqgtJ67xIJ5rOf&index=1  Instagram: @arawelo_eats Elia Nurvista is an artist who lives and works in Yogyakarta, Indonesia whose practice focuses on food production and distribution and its broader social and historical implications. Food in various forms — from the planting of crops, to the act of eating and the sharing of recipes — are Nurvista's entry point to exploring issues of economics, labour, politics, culture and gender. Her practice is also concerned with the intersection between food and commodities, and their relationship to colonialism, economic and political power, and status. She runs Bakudapan, a food study group that undertakes community and research projects, and her social research forms the background of her individual projects, presented through mixed media installations, food workshops and group discussion. Her previous installations use a range of materials from crystalline sugar sculptures to sacks of rice, often incorporating video or mural painting and an element of audience interaction. www.elianurvista.com www.bakudapan.com Instagram: @elianurvista

Fozia Ismail is founder and researcher at Arawelo Eats, a supper club which explores East African food and what it can mean for our understanding of belonging in a post-Brexit world.She has designed and delivered workshops/presentations for organizations such as Keep It Complex Serpentine Gallery, Jerwood Project Space, Tate Modern, Museum of London, National Trust -Colonial Countryside Project, Oxford Cultural Collective and The Courtauld Institute of Art. She was Bristol City Fellow for Arnolfini, Bristol's contemporary art centre in 2019.Her work has been published and featured in a range of media including Observer Food Magazine, Oxford Symposium on Food & Cookery and BBC Radio 4 Food Programme.Photo Courtesy of Fozia IsmailFollow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review!Heritage Radio Network is a listener supported nonprofit podcast network. Support Item 13 by becoming a member!Item 13: An African Food Podcast is Powered by Simplecast.

In this episode, celebrated food writer Bee Wilson joins Catherine Cleary, journalist and food writer with The Irish Times, to discuss our evolving relationship with food and the way we live (and eat) now. Bee Wilson is a journalist and historian and the author of five books on food-related subjects, the most recent being The Way We Eat Now: Strategies for Eating in a World of Change (2019). She has been described by Jane Kramer of the New Yorker as having “the kind of narrative charm that could carry large chunks of scholarship; weave them together; sprinkle them with asides, experiences, suppositions, and strong opinions; and entertain you.”   Bee Wilson is chair of the Oxford Symposium on Food and Cookery.   This First Thought Talk was recorded in front of a live audience at NUI Galway as part of Galway International Arts Festival's Autumn 2019 First Thought Talks programme https://www.giaf.ie/talks/food-the-vital-frontier

Kathleen Laundy, PsyD, LMFT has over 40 years' experience in private practice and the collaborative educational system. She is the chair of the MFTs in Schools Topical Interest Network and is involved in the Oxford Symposium in School-Based Family Counseling. She discusses how systemic thinking has grown in school systems and how MFTs can produce effective change in schools.

Dan Saladino and food historian Polly Russell share stories of seeds as told at this year's Oxford Symposium on Food and Cookery. From the link between amaranth and cannibalism to edible acorns. Founded in 1981 the Symposium takes a theme and invites scientists, anthropologists, historians, cooks and food enthusiasts to deliver papers and share experiences on the topic. This year they chose one of the biggest subjects possible, seeds. Using the Oxford Botanic Garden's "Plants That Changed The World" display as their backdrop, Dan and Polly have selected six speakers to provide insight into the past, present and future of seeds, from politics to pleasure and from culture to cooking. Professor Simon Hiscock, Director of The Oxford Botanic Garden, starts of by explaining what a seed is and when they first appeared in earth history. Over millions of years biodiversity has meant we've so far identified 400,000 different plants. Elinor Breman of Kew's Millennium Seed Bank explains why a team of seed hunters have been travelling to the most remote parts of the world in search of seeds. As Elinor explains, a fifth of these seeds are at risk of becoming extinct and need to be stored safely for the future. All seeds have a story to tell and one of the most intriguing (and disturbing) is told by food historian David Sutton, "Amaranth: Food of the Gods, or Seed of the Devil?". Meanwhile Steve Jones of the Washington Bread Lab describes his efforts to bring deliciousness back to wheat. Produced by Dan Saladino. Presented by Dan Saladino & Polly Russell.

On this week's episode of HRN Happy Hour, our usual hosts sound a little bit different than normal! We chatted with Anna Sigrithur, whose podcast Ox Tales is launching it's first season next week. Ox Tales is a podcast inspired by the Oxford Symposium on Food and Cookery, held every year at Oxford University. To register as an attendee, use this link: https://www.oxfordsymposium.org.uk/events/2018-symposium-registration/ HRN Happy Hour is powered by Simplecast

German cuisine is often thought of as brats and not much else. Ursula Heinzelmann is here to change that perception and she’s this week’s guest on A Taste of the Past. Ursula is an acclaimed German food and wine writer, a sommelière and a gastronome. She’s written numerous books on the subject of German cuisine and has twice been awarded the annual Sophie Coe Prize in Food History at the Oxford Symposium on Food and Cookery, most recently in 2006. Her latest book is called Beyond Bratwurst: A History of Food in Germany. Tune in to this program to get an in depth look at the culture, cuisine and traditions of Germany. This program was sponsored by Bonnie Plants. “If I had to define German food – it would be diversity, always.” [14:00] “Food is all about meeting people, getting to know their food and sharing it.” [30:00] –Ursula Heinzelmann

Say you wanted to bake bread in a microwave – I can’t think why, but say you did – you could go online and search the internets for a recipe. And you would come up with a few. Just reading them over, they didn’t seem all that appetising. One, for example, warned that you had to serve the bread toasted. What’s the point of that? Anyway, that didn’t deter Ken Albala, a professor at the University of the Pacific in Stockton, California, but rather than search the internet, he turned to ancient Egypt for inspiration. In thinking about ways in which the material culture of food might change in the future, for the Oxford Symposium on Food and Cookery, he came up with not only the plate that keeps crispy things crunchy, but also a way to bake bread in a microwave. Not great bread, but acceptable bread. Why? Well, partly because it is hot where Ken lives, and he doesn’t like putting the oven on just to bake bread. And partly because he foresees a future in which space is at a premium, cooking, maybe, is deskilled, and ovens, where they exist, are used for storing stuff, not baking. Turns out, though, that there’s method to Ken’s madness. I’d always thought that microwaves heat water molecules and that’s that. Apparently not, as I learned from Len Fisher at Bristol University. Apparently some ceramics absorb microwaves and others don’t, and if you have a ceramic that absorbs microwaves, watch out. It can get very hot. Hot enough to turn bread dough to toast in less than 7 minutes. Len admitted that he didn’t fully understand the physics of different ceramics in the microwave, which means there’s no chance for me and you. But he did think he’d invented something along the lines of Ken’s bread mould. Turns out someone had already patented it, although as far as I can tell the patent has lapsed and nobody ever did anything with it. Or did they? If you’re aware of a container designed to bake bread in the microwave, please leave a comment. Notes Ken Albala blogs and has an interesting Facebook page. Len Fisher also has a website, and it is well worth exploring. Intro music by Dan-O at DanoSongs.com.

Bling, the Urban Dictionary tells me, is an onomatopoeic representation of light bouncing off a diamond. Or a Bob Kramer original hand-made chef’s knife, which goes for $2000 and up. Of course some people might be able to justify spending that kind of cash on what is, after all, one of the key tools of the trade … if your trade happens to be cooking. But my guest today, Peter Hertzmann, says he sees lots of knives, maybe not quite that expensive, hanging on the wall in people’s kitchens, unused. “Kitchen knives”, he told this year’s Oxford Symposium on Food and Cookery, are “the new bling”. Peter teaches knife skills, has written extensively on the topic, and one of the things he is adamant about is that you never chop, you slice. Even if you’re pretty handy with a blade, you can probably learn a thing or two from his video Three Aspects of Knife Skills. I know I did. Notes You can actually get a set of four Bob Kramer knives, plus a steel to ruin them with, for less than $2000. Intro music by Dan-O at DanoSongs.com. Outro music by Martin Simpson. And if I ever knew, I’d forgotten that the song was written by Cat Stevens.

This week we dive into the thick and viscous world of viili yogurt. If you haven’t tried this heirloom yogurt then you are in for a treat. We cover the flavor, texture, origins, and cultural background of this prized heirloom yogurt from Finland. And speaking of slimy ferments, we also talk about natto! Branden is still undecided if his first batch of natto turned out as it was supposed to or if it over-fermented. We also cover a couple of news stories regarding fermented cow dung and chocolate. Yum! Show notes: [Our microbiota likes chocolate too Gut Microbiota Worldwatch](http://www.gutmicrobiotawatch.org/our-microbiota-likes-chocolate-too/) Another reason chocolate may be good for you. This time the studies focus on flavanols and how they may be prebiotic to the bacteria in your gut. This is regarding dark chocolate. Sorry to all of you milk chocolate lovers. [Fermented cow dung air freshener wins two students top science prize TreeHugger](http://www.treehugger.com/sustainable-agriculture/cow-dung-air-freshener-dwi-nailul-izzah-rintya-aprianti-miki.html) Two Indonesian high school students win a gold medal at the Science Project Olympiad for their fermented cow dung air freshener. [Stretch That Yogurt - How to Make Viili At Home FermUp](http://fermup.com/blog/how-to-make-viili-at-home/) [Milk: Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cooking 1999 Amazon](http://www.amazon.com/exec/obidos/ASIN/1903018064/fermup-20) Good book that covers the 1999 Oxford Symposium on Food and Cooking which focused on many different fermented milks including viili. [The History of Fermented Soymilk and Its Products Soy Info Center](http://www.soyinfocenter.com/HSS/fermented_soymilk.php) This is from an unpublished manuscript. Yes, it does focus on soymilk, but it also covers a lot on dairy viili. [Microbiology and Biochemistry of Cheese and Fermented Milk Amazon](http://www.amazon.com/exec/obidos/ASIN/0751403466/fermup-20) This book is a little older but is still a good reference for the science behind cheese and fermented dairy. [Image of Finnish viili cupboard Viili Culture Blog](http://viiliculture.wordpress.com/2011/09/28/viili-cupboard/) As far as we understand, these cupboards use to be common in Finnish homes. Not so much today as many people purchase their yogurt commercially. [Nickelodeon Gak 1990s Commercial YouTube](http://youtu.be/_iDALjY4QnY) Does anyone remember this stuff? [Almond Yogurt Recipe Indian Healthy Recipes](http://www.indianhealthyrecipes.com/2013/02/almond-yogurt-recipe.html) Danijela liked this almond puree yogurt but Branden wasn’t enthusiastic about the chalky consistency. Like what you hear? Please rate and review us on iTunes. It helps others discover the podcast. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup.

Professor Gus John gives a talk for the Oxford Symposium on the August Riots.

Dr Patricia Daley (Jesus College, Oxford) introduces the Oxford Symposium on the August Riots.

Tonica Hunter gives a talk for the Oxford Symposium on the August 2011 Riots.

Nigel Carter, NHS Community Development Worker, Oxford, gives a talk for the Oxford Symposium on the August 2011 Riots.

Dr Carl Hylton, Leeds Bicentenary Transformation Project, gives a talk for the Oxford Symposium on the August 2011 Riots.

Professor Cecile Wright, Nottingham Trent University and Jamaican Diaspora UK, gives a talk for the Oxford Symposium on the August 2011 Riots.

Martin Glynn, Birmingham City University, gives a talk for the Oxford Symposium on the August 2011 Riots.

Dr Michael Williams, Sussex University, gives a talk for the Oxford Symposium on the August 2011 Riots.

First discussion session from the Oxford Symposium on Justice and self-determination in West Papua. Chaired by Anne Booth.