The Oxford Symposium on Food & Cookery 2020 was held online between 10 July – 2 August 2020, and I had the wonderful opportunity to present a paper on the culinary and cultural implications of asafoetida.
The paper is currently available only to the symposiasts and the attendees. I will share an update on the paper when possible. You can view the recorded keynote lectures here in the symposium’s YouTube channel.
More details about the symposium –> https://www.oxfordsymposium.org.uk/