Associate Professor of English Naomi Guttman and Burgess Professor of French Roberta L. Krueger presented a paper at the Oxford Symposium on Food and Cookery, held at St. Catherine's College, Oxford University, from September 12-14. The theme for 2008 was "Vegetables," and their paper, "Utica Greens: Central New York's Italian-American Specialty," covered the cultural history of this local dish. Using cookbook research and interviews with home cooks and restaurant chefs, the paper examines the origins of what is now an almost obligatory item on local menus.
Established in 1981 by food historians Alan Davidson and Thoedore Zeldin, The Oxford Symposium on Food and Cookery "brings together writers, historians, sociologists, anthropologists, scientists, chefs and others who specialise in the study of food in history, its place in contemporary societies, and related scientific developments. It is attended each year by as many as 200 people from around the world, providing a meeting place for anyone interested in the issues raised by the theme selected for discussion."
Established in 1981 by food historians Alan Davidson and Thoedore Zeldin, The Oxford Symposium on Food and Cookery "brings together writers, historians, sociologists, anthropologists, scientists, chefs and others who specialise in the study of food in history, its place in contemporary societies, and related scientific developments. It is attended each year by as many as 200 people from around the world, providing a meeting place for anyone interested in the issues raised by the theme selected for discussion."
