Some face-to-face events are returning. Check carefully for any requirements.
Eating Restoration Glue to Stay Alive: A History of Hermitage With Dr Rosalind P. Blakesley, University of Cambridge Ashmolean Lecture Theatre Wed 22 Oct, 11am–12pm The Hermitage is an institute like no other,
housing over[...]
Non-fat, low-fat, saturated fat, trans fats, healthy fats – in an era where we seem to be constantly bombarded with often conflicting messages about our diets, is all this information actually making us any healthier?[...]
Panel: Professor Charles Godfray, Director, Oxford Martin Programme on the Future of Food and author of the chapter How can 9-10 Billion People be Fed Sustainably and Equitably by 2050? Professor Ian Goldin, Director, Oxford[...]
Have you ever wondered if you choose your favourite cheese by its shape rather than its flavour? What if your glass of sauvignon blanc suddenly tasted nicer while listening to Mozart? Most synesthetes would have[...]
Ben Okri OBE, Booker Prize-winning author, will be in conversation with Donald Sloan, Head of the Oxford School of Hospitality Management, on the topic ‘Food, Death and Ritual’. Hosted by Ken Hom OBE, this event[...]
Almost a million people in Britain had to rely on food banks last year. Why, in the world’s fourth richest country, are there still people who cannot afford to eat?
Enter a lost world of music and poetry as more than 300 years of Mughal rule approached its end at the hands of the British in 1857. William Dalrymple, award-winning historian, in performance with the[...]
Twenty minute talk, Q&As, and an hour of discussion. Free entry, no need to book. You’re welcome to come along just to listen, or to take part actively in the discussion.
Tutored tastings and wine talks galore at Oxford’s largest wine event, plus live music and artisan food stalls.
Fairtrade is the most recognised ethical label on the planet. In this lecture, Rachael will explore the future of Fairtrade and look at whether it can help to meet the needs of an ever-expanding global[...]
Essay deadlines? Hectic lifestyle? Stressful job? Or, just general party animal? we all know this can make ‘healthy eating’ seem at times, a bit of a chore! However, this Thursday Oxford Brookes Documentary Club may[...]
Bookseller and chef turned food writer for The Telegraph, Xanthe Clay shares her tips for successful food writing whilst demonstrating a recipe from The Contented Cook.
Join Great British Bake Off winner, Frances Quinn, as she demonstrates how to decorate gorgeous Confetti Cupcakes with beautiful Marzipan Bees while talking about her design background and Quinntessential Baking cookbook. Save up your questions[...]
Award-winning chef and restaurateur specialising in Italian, vegetarian and seafood cuisine discusses some of his favourite Italian dishes.
Join us as we cook up a feast for Edward Jenner and explore the culture of eating and drinking in Georgian England. In this talk, food historians Marc Meltonville, Elena Griffith-Hoyle and Sarah Warren will[...]
Jenny Josephs & Why eating insects might soon become the new normal By 2050 the global population will reach 9 billion and this will put ever increasing pressure on food and environmental resources. It will[...]
Nearly 30 per cent of the world’s population is overweight and ‘diabesity’ is an increasing problem: diabetes, brought on by obesity, which in turn causes damage to the brain, heart, nerve and kidneys. So what[...]
Guest Speaker: Professor Charles Spence We all think that we can taste what is on the plate or in the glass, but a growing body of research suggests otherwise. Chefs and restaurateurs are increasingly focusing[...]
A number of developments such as the Arab Spring and on-going famines in Somalia and South Sudan have led to renewed interest among both scholars and policymakers in the role of food insecurity and food-price[...]
Join renowned chef Tom Kerridge and nutrition scientist, Susan Jebb, to discuss connections between emotions, food and weight. Tom explores how a diet of meat, eggs, fish, nuts and dairy can help us lose weight.[...]
Join us for what promises to be an amazing evening filled with passion and opportunity to have fun! The evening will feature a panel discussion on the experiences of the generation that became known as[...]
TOAST is a great story as well as a great beer – join us at Oxford Hub for a lunch time drink and some social enterprise conversation with Rob Wilson, entrepreneur and Chief Toaster. Rob[...]
Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers, and demonization of gluten/dairy/sugar, many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, ‘free-from’ labels[...]
Join us on Friday 1st December as our speaker panel explores the world of the much loved beverage, beer. We will be joined by a line-up of highly acclaimed experts in the Beer Industry who[...]
The global food system is facing momentous global changes: rapid urbanisation and rising middle income populations; changing diets; climate change; political uncertainties and anti-globalisation sentiments; and advances in technology in and out of agriculture, among[...]
The Oxford Israel Forum, Oxford PPE Society and Oxford International Relations Society are delighted to host Dan Meridor, former Deputy Prime Minister of Israel. Mr Meridor will be discussing the current political situation in Israel[...]
Beautiful Japanese Teas Open your mind and palate as we introduce you to classic examples of the finest Japanese teas. We will be sharing a hand-picked selection of stunning teas sourced directly from Japan’s tea[...]
Beautiful Japanese Teas: Open your mind and palate as we introduce you to classic examples of the finest Japanese teas. We will be sharing a hand-picked selection of stunning teas sourced directly from Japan’s tea[...]
Adult stem cells are a rare population of undifferentiated cells found throughout our bodies which are able to divide infinitely and give rise to the different types of cells that maintain the body’s tissues and[...]
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,[...]
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