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Food writing has been an invaluable source of information for cooks and chefs, has helped maintain cultural traditions and revealed the changing nature of culinary taste. As success as a food-writer is increasingly linked to media exposure, primarily through television, is there still a place for well-researched, thoughtful and inspiring food literature?  Join Claudia Roden, Matthew Fort and Tom Parker-Bowles to discuss the state of the art of food writing.

In 1968, Roden published her first book, Middle Eastern Food, which revolutionised Western attitudes to the cuisines of the Middle East.  She went on to write with unparalleled authority on the food of the Mediterranean, of Italy, and on Jewish food.  Fort has written about food for the Guardian since 1989, and his multi award-winning work has also appeared in many magazines.  He currently appears as a judge on the BBC television series Great British Menu. Tom Parker-Bowles is a food writer and broadcaster. He has a column in the Mail on Sunday and is food editor at Esquire. He co-presented Market Kitchen on Good Food Channel.

This session is part of a series presented by Oxford Gastronomica, Oxford Brookes University’s centre for the study of food, drink and culture.