How to Enter

Purpose of the Prize
The Sophie Coe Prize is awarded to the author of an original, informative article or essay on some aspect of food history that embodies new research or provides new insights.

1. Conditions of Entry
Authors may submit one entry only in a given year.

a. Form
Entries must be submitted both in paper (three complete copies of the entry and one separate cover sheet) and electronic form (in two files, one each for the entry and the cover sheet):
• Paper copies should be either a printout, typescript or photocopy from a printed source such as a book, journal, magazine or newspaper, remounted if necessary so as to be free of advertising, identifying information or other complications.*
• Electronic files should be formatted to be readable in the latest version of Microsoft Word or other format readable in this programme. PDF files are acceptable.*

Presentation and structure
Electronic file names should be structured as follows:
– Cover Sheet: lastname-titleofentry-SCPrize2020
– Entry: titleofentry-SCPrize2020

The cover sheet should include the following information:
– Author’s name and address.
– Email address.
– Telephone number.
– Title of the essay.
– A 100-200 word summary of its content.
– Particulars of publication (if already achieved or confidently foreseen).
– Word count.
– Original language (if a translation), with name of translator.

For the entry itself:
– The entry should contain no identifying information.
– Pages should be numbered sequentially, with page numbers on all pages including the first.
– Authors should use footnotes, not endnotes. While no specific referencing system is stipulated, there is a strong preference for footnoted over author-date styles.
– Bibliographies should include only works specifically cited.
– Please do not bind copies; but please DO hold them together with an adequate paperclip or staple.

b. Content
Food history, food and cookery are large subject areas and the panel of judges does not wish to rule out or focus particular attention on any of them. All aspects of history qualify. Please ensure that the work being entered meets the Purpose of the Prize requirements (above), in particular for originality, new research or new insights.

c. Nature Of Material
The Prize is specifically for essays, articles or papers as opposed to books, although something taken from a book can be considered. Examples would be: an essay contributed to a book of essays by various authors; an appendix on a particular food topic in a book on a wider subject; or something like a chapter on ‘The Food of Bulgarian Peasants in the 15th Century’ in a book about medieval Bulgaria generally. Any such item would in any case have to be free-standing and self-contained like an essay. Technical papers will be considered provided that they embody a fully comprehensible account of the implications for food history. We do not advise submission of the introductory chapter of a book or edited volume as this is unlikely to meet the requirements for originality, new insight or new research in itself, whereas an individual chapter of substance may do so.

d. Length
Entries will normally range from 2,500 words up to a maximum total of 10,000 words including notes and bibliography.

e. Illustrations
These are entirely at the discretion of the author. Note that this is a writing prize, and will be judged accordingly, so any illustrations should be directly pertinent to the text.

f. Authorship & Eligibility
An entry will normally be the work of a single author, who must be able to assert his or her moral right to be considered its author. An entry from two or more co-authors will be considered on the same basis. Someone other than the author may submit an author’s work as an entry subject to the same rules and provided that the author has given his prior consent. No more than one entry by one author (whether single or co-author) will be considered in any one year, whether submitted directly or indirectly.

An author who has won The Sophie Coe Prize will not be eligible to re-enter the competition for the main Prize until the third year after winning it. Entries for subsidiary awards (when made – not applicable in 2020) are allowed during the interim period.

Work published in the twelve months preceding the deadline for submission is eligible as is work recently written but not yet published.

g. Language
Entries must be submitted in the English language, even if originally written in some other language.

h. Deadline
In 2019 entries must be received, in the forms stated in section a), at the address given below, by Friday 24th April 2020. No extensions will be given under any circumstances.

2. Value and Announcement of Award
The Prize in 2020 will be £1,500, which will not be divided.
The Prize winner will be announced at the Oxford Symposium on Food and Cookery (July 2020) and the Prize awarded. The winning candidate will be notified in advance to make it reasonably possible for them to attend. The Prize will be paid either by bank draft into any currency, or in the form of a cheque in UK sterling, US Dollars or Euros.

3. Publication of Winning Entry
If appropriate and if not being published elsewhere, the winning entry may be published either in Petits Propos Culinaires or in the series of Oxford Symposium documents. Such publication will carry no fee and will not prejudice the author’s copyright.

4. Other Points
If, in any year, the Judges conclude that there is no entry of sufficient merit, they may abstain from making an award. The decision of the Panel of Judges will be final and they will not engage in correspondence about the merits of particular entries.

5. Contact details
Prize entries and any queries should be addressed to Jane Levi, Chair of the Sophie Coe Memorial Fund, as follows:
email:      sophiecoeprize@gmail.com
post:         c/o 101 Bankside Lofts, 65 Hopton Street, London SE1 9JL, United Kingdom.

To print or download a copy of the conditions of entry, click here.

Please note that current deadlines and award amounts are only available on this webpage.


* If you are submitting an already published/typeset entry, there are several options for anonymising the text:

  • If you have access to full Adobe functionality, use “Edit PDF” to delete your name and other relevant information, and save with a new name.
  • If you have access to limited Adobe functionality, try creating a blank (white) box and pasting it over the top of the relevant text.
  • Alternatively, make a new scan of one of your manually amended paper copies, and submit that as your PDF entry.
Advertisements