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From Brexit food security to hunger strikes, feminist restaurants in 1970s Chicago, to lower class diners in Belle Epoque France, the symposium formed both opinions and new impressions.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49504012370193,"sku":"GOR012260507","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50401270726929,"sku":"CIN1909248703G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1909248703.jpg?v=1751282278"},{"product_id":"food-and-markets-book-mark-mcwilliams-9781909248441","title":"Food and Markets","description":"The Oxford Symposium 2020 was the first gathering to happen entirely online. In addition to virtual presentations, delegates managed to cook a meal together with Sri Owen's turmeric lamb curry, a memorable achievement for all. We heard about making curry with the spice known as stone-flower, Parmotrema perlatum, a dried lichen fungus. Yes, it was a shame not to touch and smell it, but you can read about its cooking (steamed, fried, you name it) in Priya Mani's paper. You will discover that in medieval cooking, saffron was used more often than green herbs, for colour of course, but also for that subtle flavour that makes basic food interesting. All kinds of peppers, saffrons, galangal, similar to Thai ginger get a very thorough airing. Fascinating reading, and of course, a warm and welcoming online group that made us all feel a part of a real Symposium, even though St Catherine's College was far away.","brand":"WoB","offers":[{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":50153630204177,"sku":"GOR013872519","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1909248444.jpg?v=1751380346"},{"product_id":"seeds-proceedings-of-the-oxford-symposium-on-food-and-cookery-2018-book-mark-mcwilliams-9781909248656","title":"Seeds - Proceedings of the Oxford Symposium on Food and Cookery 2018","description":"The sights could not be more different. In one, curved greenhouse-like buildings rise gently from the wild-flowered English countryside; in the other, an angular metallic shape juts starkly out of a snowbound Norwegian mountainside. And yet both - the Millennium Seed Bank at Royal Botanic Gardens, Kew, and the Svalbard Global Seed Bank - serve at once as witness to the widespread destruction of the Anthropocene and as ark-like hope for surviving those same collective acts of self-harm.' Mark McWilliams, Foreword The papers in this collection explore topics ranging widely from what was once seen as the promise of irradiated seeds to the many threats to indigenous species, from the way individual grains shape communal identity to the role of seeds in religious symbolism. Crops are grown for different reasons, and not always to nurture the community that cultivates them. Economic boom and bust cycles can influence the choice of crops, and as one region becomes the main source for a species of plant, perhaps a cash crop like coffee, at the same time the climate in another region changes, and the harvest falters. The topics ranged from prehistoric to high-tech ways of planting seeds. And yet the papers often share an unexpected similarity: though many explore the specific context of seeds in the past and others lament that loss in the present, both approaches share a sense of the way landraces - individual species carefully adapted to specific geographies and climates - capture a sense of place.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50401269678353,"sku":"CIN1909248657VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1909248657.jpg?v=1750964048"},{"product_id":"herbs-spices-book-mark-mcwilliams-9781909248724","title":"Herbs \u0026 Spices","description":"The Oxford Symposium 2020 was the first gathering to happen entirely online. In addition to virtual presentations, delegates managed to cook a meal together with Sri Owen's turmeric lamb curry, a memorable achievement for all. 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