Faculty of Humanities and Social Sciences

Food writing: Enhancing the human condition

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Food writing - enhancing the human condition

Who this event is for

  • Everyone


Chakrabarti (208), John Henry Brookes Building, Headington Campus, Gipsy Lane site


Our panel of acclaimed writers will explore the power of food literature to enhance our lives. Whether cookery writing that reveals the nature of cultural heritage, works of food history that highlight changing social conditions, or campaigning journalism that tackles corruption in the food industry, different forms of food literature play vital roles.

Claudia Roden is one of the world’s most respected food writers. Her work, known for being meticulously researched, is focused on the historical and cultural dimensions of national and regional cuisines. A Book of Middle Eastern Food, first published in 1968, was followed by around 20 more books including Mediterranean Cookery, The Food of Italy and The Book of Jewish Food. She has won many awards including six Glenfiddich Awards, two Andre Simon Awards and a James Beard Award in the US.

Bee Wilson is a food writer, historian and journalist. She began her professional writing career as food critic for the New Statesman, and went on to write for The Guardian, The Sunday Times, The Times Literary Supplement and The New Yorker, amongst other publications. She has written five books and her latest, First Bite: How We Learn to Eat, won a special commendation at the 2017 Andre Simon Awards.

Jeremy Lee is Chef Proprietor of Quo Vadis, in London’s Soho. Before taking up his position at this venerable restaurant he spent many years at the Blueprint Café, owned by Sir Terrence Conran. His articles have appeared in numerous publications, most recently The Guardian.

Donald Sloan is the Chair of the Oxford Cultural Collective, an educational and cultural institute that promotes better understanding of food and drink.

In partnership with the Oxford Cultural Collective.