The Oxford Symposium on Food and Cookery, the annual conference on food history, is seeking papers on the topic “Cured, Fermented and Smoked Foods,” to be held at Saint Antony’s College in Oxford, England, on July 9 – 11, 2010. For further information on the conference visit the Web site, www.oxfordsymposium.org.uk. From antiquity to modern times, mankind has developed methods …
