High Culture and Cuisine at Oxford

The Travel section is the primary reason my husband and I subscribe to the Sunday Los Angeles Times. We have discovered several interesting trips through the myriad articles we’ve perused. Christopher Reynolds’ accounting of his Oxford experience, “Oxford Lite” (Jan. 14, 2001), was one such article, and we set about following his footsteps to Christ Church.

We found Professor Chandrika Kaul’s course, “The Rise and Fall of the British Empire, 1765 to Present,” exhilarating and interesting, not the galloping experience Reynolds wrote about. She is an excellent instructor and adroit with her subject matter. It was obvious then and even more so after reading Reynolds’ recent article (“Looking Back, Going Forward,” Dec. 30), that he does not possess a wealth of experiences or knowledge.

Our accommodations at Christ Church were luxurious--new with private bath--on the ground floor of Meadows Quad. We were expecting college food and were delightfully amazed at the quality and ingenuity of the Oxford chef. The wines and meals were delicious and our housing outstanding. It was such a grand experience that we are determined to return for more courses.

I am compelled to contest Reynolds’ reference to the food being “murky and mysterious” in the Great Hall at Christ Church. Any person whose culinary expertise is so narrow as to choose sashimi as a yardstick for a chef’s abilities defies description.

I strongly suggest that you find writers who are more well read and well traveled, especially if you are paying them very much.

ELEANORE D. GRIFFITH

La Jolla