The Oxford Symposium on Food and Cookery, the annual conference on food history, is seeking papers on the topic “Cured, Fermented and Smoked Foods,” to be held at Saint Antony’s College in Oxford, England, on July 9 – 11, 2010. For further information on the conference visit the Web site, www.oxfordsymposium.org.uk.
From antiquity to modern times, mankind has developed methods for preserving food, often out of necessity but also for taste alone. Suggested topics are the story behind cured, fermented, or smoked products; examine the chemical actions of curing; or investigate the health benefits and risks of food preservation. If accepted, a final paper of no more than 5,000 words will be due on May 1st.
Interested persons should submit a 500 to 1,000 word abstract setting out ideas and showing main lines of argument by February 15 to editor@oxfordsymposium.org.uk.
Image: Still life with ham, lemon, a roll, a glass of wine, and others on a table by Pieter Claesz, 1643. Courtesy of Christie’s.
