This is the second post in a two-part round-up of this year’s Oxford Symposium on Food and Cookery which took place from July 9-11, 2010 at St. Catherine’s College, Oxford. This year’s theme was Cured, Fermented, and Smoked Foods. You can find Part I here. Saturday night’s dinner celebrated the rich cornucopia that is the [...]
Posts Tagged ‘smoked foods’
Highlights from Oxford 2010: Cured, Fermented, and Smoked Part II
Posted in Festival Cooking, Food History, Oxford Symposium on Food and Cookery 2010, Traditional Foodways, Travel, tagged cured foods, fermented foods, Food History, Oxford Symposium on Food and Cookery 2010, smoked foods on August 2, 2010 | 6 Comments »
