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Your search for Oxford Symposium on Food and Cookery returned 8 results.


Shaken, not Stirred: The Story of Mixers and Mixing

Oxford Symposium on Food and Cookery, St Catherine's College, Oxford, July 5-7 (2013) A talk in which I dressed up as James Bond to deliver a stirring message, with co-author Janet Clarkson playing the part of "M", and third author Alan Parker staying safely away in Geneva. From the abstract: For once, James Bond got his science right. A martini should be ...

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All Wrapped Up – A History of Mummy Eating

Oxford Symposium on Food and Cookery, St. Catherine's College Oxford, July 6-8 (2012) (with Janet Clarkson) Now published in the proceedings of the symposium, and also available as a video showing me delivering part of the talk dressed as a mummy. From the abstract: When it comes to stuffing and wrapping, nobody did it better than the ancient Egyptians. ...

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The Great Aussie Barbecue

My talk at the Oxford Symposium on Food and Cookery, Oxford U.K., 8–10 July, 2011 Here's the full text: INTRODUCTION The Aussie barbecue is a unique celebratory institution. From humble beginnings, with meat cooked on a ploughshare over an outback campfire, or on a shovel in the firebox of a steam locomotive, the Aussie barbecue has now reached iconic ...

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The Kitchen Thinker: Anosmia

Daily Telegraph (UK) A great summary by food journalist Bee Wilson of a talk that I gave at the 2009 Oxford Symposium on Food and Cookery. I described how the sense of smell is unique to each of us, and how this affects our enjoyment of a meal. Here is one example, as summarized by Bee: "Seven per cent of the population cannot smell trimethylamine, a compound ...

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Listening to Vegetables

Oxford Symposium on Food and Cookery Synopsis: In this talk I will explore the strange world of vegetable acoustics, from the sounds that tell us how fresh a vegetable is when we tap it to the use of vegetables as musical instruments. The talk will cover: The screams, groans and agonized poppings that trees make as their xylem columns break, and which root and ...

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Vegetable Acoustics and the Carrot Clarinet

Oxford A talk which I gave at the Oxford Symposium on Food and Cookery, and which attracted some media attention. The talk was filmed and will form part of a forthcoming BBC4 TV series on the life and work of symposium founder Alan Davidson. An article featuring the talk (and the clarinet) subsequently appeared in the Financial Times on 17 January 2009.

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Scientists and Food – Moral, Immoral or Amoral?

Oxford Symposium on Food and Cookery, September 2007 Scientists have had a lot to do with food over the centuries. Their role goes back at least to the Romans, and to the discovery of some scientifically-minded but misguided genius that wine tasted sweeter when drunk from pewter goblets. Of course it did. The acid in the wine dissolved the lead to produce sweet-...

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Fat and Flavour (with Philadelphia chef Fritz Blank)

Oxford Symposium on Food and Cooking, St Antony’s College, Oxford, Sept 2002 The talk comprised two sections. The first was a brief scientific introduction (strictly for non-scientists!) outlining how oil-soluble flavour materials become distributed in the oily and fatty parts of a dish during preparation and cooking, and how these materials are released to the ...

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