The Oxford Symposium on Food and Cookery

From 6 to 8 July, in Oxford, Parmigiano Reggiano enters the world of Alice in Wonderland

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Reggio Emilia, 26 July 2012 - For three days, from 6 to 8 July, St. Anthony's College, Oxford, became a temple dedicated to the history of food and culinary art. For many years now, the Oxford Symposium on Food and Cookery, an event dedicated to students, journalists, anthropologists, scientists, historians and foodies, takes place the second weekend in July.

During this year's symposium, organised in conjunction with the 150th Anniversary of the publication of Alice in Wonderland by Lewis Carroll, a banquet called "The Mad Hatter's Tea" was offered to participants.

In a fairy-tale and enchanted atmosphere, Parmigiano-Reggiano could not be missing, being an extraordinary cheese that, as if by magic, rises every day from a sea of milk. Over 200 participants, all wearing theme costumes, could taste fancy sandwiches in the shape of hedgehogs filled with Parma ham and Parmigiano Reggiano.

This edition's theme was wraps and stuffed foods. The event was characterised by conferences and debates on the origin of these preparations and recipes that are currently consumed worldwide. From dishes wrapped in phyllo dough to exotic morsels wrapped in banana leaves, from classic stuffed sandwiches to Aboriginal courgettes dried in the summer to be filled in the winter, different cultures were staged at a symposium strictly dedicated to gourmands.