Food and the Elements
Proceedings of the Oxford Symposium on Food and Cookery 2025
Edited by Mark McWilliams
Portable Food
Proceedings of the Oxford Symposium on Food and Cookery 2022
edited by Mark McWilliams
Food and Imagination
Proceedings of the Oxford Symposium on Food and Cookery 2021
edited by Mark McWilliams
Herbs and Spices
Proceedings of the Oxford Symposium on Food and Cookery 2020
Volume 2020
by Mark McWilliams
Food and Power
Proceedings of the Oxford Symposium on Food and Cookery 2019
edited by Mark McWilliams
Seeds
Proceedings of the Oxford Symposium on Food and Cookery 2018
Volume 2018
by Mark McWilliams
Food and Landscape
Proceedings of the Oxford Symposium on Food and Cookery 2017
Volume 2017
edited by Mark McWilliams
Food and Communication
Proceedings of the Oxford Symposium on Food and Cookery 2015
Volume 2015
by Mark McWilliams
Food and Markets
Proceedings of the Oxford Symposium on Food and Cookery 2014
Volume 2014
by Mark McWilliams
Celebration
Proceedings of the Oxford Symposium on Food and Cookery 2011
Volume 2011
by Mark McWilliams
Food and Language
Proceedings of the Oxford Symposium on Food and Cookery 2009
Volume 2009
edited by Richard Hosking
Vegetables
Proceedings of the Oxford Symposium on Food and Cookery 2008
Volume 2008
by Susan R. Friedland
Food and Morality
Proceedings of the Oxford Symposium on Food and Cookery 2007
Volume 2007
by Susan R. Friedland
Wild Food
Proceedings of the Oxford Symposium on Food and Cookery 2004
Volume 2004
edited by Richard Hosking
The Meal
Proceedings of the Oxford Symposium on Food and Cookery 2001
Cured, Fermented and Smoked Foods
Authenticity in the Kitchen
