William Rubel and Jane Levi presented the paper they wrote with local colleague Elly Loldepe at the Oxford Symposium on Food & Cookery over the weekend of 10th – 11th July. ‘Keata Kule Lorien: Finding the Ideal Balance Within the Smoke-Cured Fresh and Fermented Milk of Northern Kenya’s Samburu‘ was discussed by Symposiasts, and the full text of the paper published in Smoked, Cured and Fermented: theĀ Proceedings of the Oxford Symposium on Food & Cookery 2010 (Totnes: Prospect Books, 2011).

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