The select group of people who take part at the Oxford Symposium on Food and Cookery expect to be intellectually stimulated, educated, and inspired, listening to lectures and taking part in discussions that dissect all sorts of food-related subjects according to each year’s theme. Ironically, however, they hardly expect to have a memorable gastronomic experience.
Last month, though, for the first time in its 30-year history, the record number of about 265 participants at the Symposium on “Food and Language” had the unprecedented and unexpected pleasure to taste amazing dishes prepared by Fergus Henderson and Raymond Blanc, among others READ MORE (at The Atlantic)
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