The world’s oldest food symposium is going virtual this year, with discussions to centre around herbs and spices. 

The Oxford Symposium on Food & Cookery is an annual event held in the UK to celebrate, explore and share food research by scholars, enthusiastic amateurs, writers and chefs from around the world, and this year will be quite different. 

In response to the worldwide COVID-19 pandemic, organisers have transformed the annual 40-year-old event into virtual gathering, inviting participants from around the world to join the discussions and presentations remotely.

Experts, chefs and food lovers around the world look to the Oxford Symposium on Food & Cookery each year to predict trends, share insights and explore  research.

Discussions this year will centre around the cultural and culinary impact of Herbs and Spices. Australian-based author and owner of delicious. Produce Award winner Herbie’s Spices on the NSW Central Coast, Ian Hemphill, will be presenting his paper on The Perils of Popularity.

“… In the 21st century, herbs, spices and spice blends have achieved unprecedented popularity, with the widest distribution and availability in history… But, we have to wonder, at what cost? What are the ‘Perils of Popularity’ for herbs and spices in 2020 and beyond?” asks the author. 

Although he is naturally disappointed to be missing the opportunity to personally attend the event at St. Catherine’s College, Mr Hemphill is said to be looking forward to participating in the first-ever online virtual symposium.

For more information about The Oxford Symposium on Food & Cookery 2020, and to register for V-Symp, visit www.oxfordsymposium.org.uk