The Oxford Food Symposium Podcast 3a560

Hi Oxford Food Symposium Podcast Listeners -  We are doing a new thing and want to fill you in about it! As you might have noticed, we are taking a break from ing episodes until the spring to give us a bit more time to work on some awesome new stories for you. Then, we'll release them all at once (the new stories and some of the stories you might already have heard) in a proper Season One in the spring.  In the meantime, stay in the loop by following us on twitter @OxfordFoodSymp Thanks for ing us, and we'll see you real soon. 

What do the Pillsbury Bake Off and molecular gastronomy have in common? Culinary historian Laura Shapiro unwraps the significance of gender on the prestige afforded to different arenas of innovation-driven cuisine. Produced by Anna Sigrithur. Editorial Help from Naomi Duguid and Fiona Sinclair. Music by Ava Glendinning. Copyright 2017 Oxford Symposium on Food and Cookery.

In Japan, 'slurp' is more than just eating-related onomatopoiea. Japanese cultural and food historian Voltaire Cang unpacks the significance of this important sound in the roles it plays in eating noodle dishes (ramen, in particular) and during the refined tea ceremony, Chado.    Produced by Anna Sigrithur. Mixed with help by Thomas Krause. Editorial Help from Naomi Duguid and Fiona Sinclair. Music by Ava Glendinning. Copyright 2017 Oxford Symposium on Food and Cookery.

What kinds of questions would you ask if you practiced the ancient Mesopotamian art of ‘haruspicy’- fortune telling with a liver? English artist and scholar Amanda Couch tries to answer the big ones, from mortality to Brexit by reading the lines and lobes on a sheep’s liver.   Produced by Anna Sigrithur. Mixed with help by Thomas Krause. Editorial Help from Naomi Duguid and Fiona Sinclair. Music by Bicycle Face and Freesound.org. Copyright 2017 Oxford Symposium on Food and Cookery.

3rd generation French foie gras producer and food scholar Guillemette Barthouil for a history lesson that spans thousands of years and an ocean as she makes the case for foie gras as the quantum offal. Producer: Anna Sigrithur. Editorial Help: Naomi Duguid and Fiona Sinclair. Music: Ketsa and Freesound.org. Copyright 2017 Oxford Symposium on Food and Cookery.