Celebrate diversity with recipes from around the world11 January 2018
Kellogg College is one of the largest and most culturally diverse Colleges at Oxford, members of our community come from 90 countries. A key element of the cultural life of the College is the food we share together, either at formal dinners or the informal College lunches. Dining together provides us all with the wonderful opportunity to socialise, share ideas, discuss work and life in a hospitable, friendly and collaborative environment. Bonding as a community through the ‘breaking of bread’ is an idea as old as society itself and many of us will recognise that we come away from our dining experience at Kellogg somehow improved by the good company we have shared.
We are creating a book of recipes that celebrates the social life of Kellogg College and its cultural diversity through the sharing of food.
The working title is “Kellogg Cooks: Diverse Dining at an Oxford College” and we are seeking recipe submissions from Students, Fellows, Alumni, Staff, benefactors and friends of the College to create a truly unique record of exciting recipes that we can share and enjoy together.
If you have a recipe from your own cultural tradition, something that you have come to love whilst studying through Kellogg or a meal that reminds you of something important and special about College life then we would like you to share it with us. Along with your recipe, you will have the chance of including a photograph, short descriptive passage, and a memory or quotation that epitomises the close community that exists within Kellogg College.
The plan is to publish a high-quality, hard-back book that includes photographs, illustrations, quotations and short descriptive passages that will enable readers to better understand the rich life of our College.
To register your interest in joining us as a co-author or to volunteer to support the production of Kellogg Cooks please email email@example.com – so please do join us to help create a lasting memory of your time at Kellogg.