The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Forty seven papers are contributed by authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely widely from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

Julia Abramson: La vraye mettode de bien trencher: A gastronomic mystification
Hilary Akers: Authentic food in 19th century Amsterdam restaurants
Joan P. Alcock: The Ambiguity of Authenticity
Rachel A. Ankeny: The Rise of Molecular Gastronomy and Its Problematic Use of Science as an
Authenticating Authority
Albert Arouh: Food as Art and the Question of Authenticity
Fritz Blank:
Tafelspitz, more than a Recipe: a Tribute to the late Chef Louis Szathmary
Anne L. Bower:
Fusion:
The Heart of Authenticity
Francois Brocard:
Films and culinary authenticity
Bronwen E. Bromberger:
Selling Tradition: Governmental registration programs and the invention of traditional European cheeses
Reva Berman Brown:
Medieval Anglo-Jewry and their Food: 1066-1290
Peter Brown:
The Real Thing? Table settings at Fairfax House, York
Jonathan Brumberg-Kraus:
"Real Eating:" A Medieval Spanish Jewish View of Gastronomic
Authenticity
Anthony F. Buccini:
Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica
John F. Carafoli:
Communicating Authenticity
Caroline Conran:
The Authenticity of Wild Boar in Europe
Daphne Derven &
Christian Banfield:
The Quest for Reality
Fuchsia Dunlop: The strange tale of General Zuo's chicken
James Ferguson: Is it the Real Thing? Lidwina of Schiedam, Chocolate Eclairs at Cafe de Flore, and GM cornbread
Anna Marie Fisker:
Cooking and Modernism: A Story
Judy Gerjuoy: Running a 15th century restaurant in the 21st century
Sally Grainger: Towards an authentic Roman sauce. Or can we truly know what Liquamen was?
Alexandra Grigorieva: Naming authenticity and regional Italian cuisine
Christopher Grocock: Authenticity in the Cultivation and Presentation of Foodstuffs
Naomi Guttman:
""The Real Thing"", or: the Futures of Food
Roger Haden:
Australian History in the Baking: the Rebirth of a Scotch Oven
Ursula Heinzelmann:
Teltower Rubchen: Teltow turnips
Sharon Hudgins: In the Eye of the Beholder, on the Tongue of the Taster: What constitutes
Culinary Authenticity?
Jan Krag Jacobsen: Scientifically adulterated foods the authentic foods of late industrial society
Cathy Kaufman: Feeding Pharaoh: A Model of Authenticity for Ancient Cuisine
Christine Knight: Primitivism and nostalgia in contemporary popular diet writing
Bruce Kraig: Riverworld: The Vanished World of Illinois Riverfolk
Pia Lim-Castillo: Native vinegar and its role in the culinary culture of the Philippines
Valerie Mars: The Pursuit of Authenticity, or a Past to Adorn the Present? Some nineteenth-century food historians' approaches to past foodways
Mark McWilliams:
Eating Postmodernity:
Fusion Cuisine and Authenticity
Salvatore Musumeci: ""How does it taste Cisti? Is it good?"": Authentic Representations of Italian Renaissance Society and Wine Consumption in Giovanni Boccaccio's Decameron
Lizabeth Nicol: Protecting Authentic French Food Heritage (Patrimoine Culinaire)
Roger Owen: Imaginary restaurants with real food in them: reflections on the quest for authenticity in Southeast Asian food
Charles Perry: Medieval Arab Authenticity
Z. Ramazanova &
M.Magomedkhanov: Meat Food of Mountain Jews of Daghestan (presented by R. Chenciner)
Susan M. Rossi-Wilcox: Saucing a Dish of Authenticity:
Mrs. Charles Dickens's menus and her husband's writings
William Rubel: Eggy Soldiers, White Tea, Smoked Milk, and Pain Anniversaire: A look at Culinary Authenticity inspired by arguments about language between Alice and Humpty Dumpty in Lewis Carroll's Alice Through the Looking Glass
Colleen Sen: Authenticity of the Indian Restaurant Menu
Nicholas F. Silich: Authentic Food: A Philosophical Approach
Keith Stavely &
Kathleen Fitzgerald: Eating in Eden: The Jonny-Cake Papers of "Shepherd Tom"
Susan Weingarten: Charoset
John Whiting: Authentic? Or just expensive?
Carolin Young: Catherine de' Medici's Fork