Zafer Yenal on "Karakılçık wheat and its promises for a better food world" at the 2018 Oxf

The Oxford Food Symposium is an annual conference on food, its culture and its history. The oldest and certainly among the most important & prestigious gatherings on this topic, it brings together international scholars, journalists, chefs, scientists, sociologists, anthropologists and food enthusiasts for a serious engagement with the respective, annually-changing theme. The list of the symposium's past speakers & contributors reads like a who-is-who of the food world: Claudia Roden is the president of the symposium’s trust; The late Sidney Mintz, Ruth Reichel, Sami Zubaida, Harold McGee, among others, delivered keynotes & lectures; Guest chefs included, among others, Fergus Henderson, Stev

FEATURED POST
RECENT POSTS
ARCHIVE
SEARCH BY TAGS
FOLLOW US
  • Facebook Social Icon
  • LinkedIn Social Icon

© 2016 by hep. istanbul vienna. Proudly created with Wix.com