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Mon 07 Jul 2010Food on plate puts Ireland on map at Oxford symposium
A GALA Irish banquet showcasing the best of Irish smoked and cured foods was the highlight at the Oxford Food Symposium, held at the weekend.
The symposium is an annual gathering now in its 29th year, bringing together distinguished food writers, historians, chefs, scholars, anthropologists and hardcore foodies from all over the world. Preparations for the Irish feast, the first to be presented there, started last March on St Patrick’s Day when white Duke of York potatoes were planted in the walled gardens of Lissadell House in Sligo for harvesting in July.
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