Oxford's biggest student newspaper, produced by and for members of the University of Oxford, since 1991.
Image Credit: University College, Oxford University College has built a new war memorial in commemoration of Rolf Wilhelm Baron von Seldeneck, the college’s only German casualty in either World War. Rolf joined University College in 1911, where he studied for a year, before joining the army in 1914. He was then killed on 24 January […]
Continue Reading
Image Credit: Olaf Kosinsky (CC BY-SA 3.0) The Oxford Union, Oxford’s debating club and the largest society at the University, has been condemned for inviting Alice Weidel, the leader of the Alternative for Germany party (AfD), to speak on the 7th November. This has generated widespread criticism from campaigners, students and local politicians. Controversies surrounding […]
Continue Reading
On October 27th, from 8 to 11 pm, something wunderbar is happening: the German Society are hosting an Oktoberfest celebration. For those of you unfamiliar with this Bavarian bacchanalia, it began as a celebration of the marriage of Crown Prince Ludwig in 1810, before quickly degenerating into an annual celebration of beer in Munich, beginning […]
Continue Reading
The choice of Reigen as the annual Oxford German Play was inspired. Written by the Austrian playwright Arthur Schnitzler, and first performed in Berlin in 1920, contemporary audiences greeted it with outrage, disgust and horror – because Reigen is a play about sex. It is a play, put simply, about human desires and the fulfilment […]
Continue Reading
Bow down Birdman, there’s a new one-shot wonder in town. There has been for a year now, and if this is the first time you are hearing about Victoria, get ready to rejig your watch list. A genuine one-take, shot in real-time over the course of a couple of hours in a city, the film […]
Continue Reading
My favourite foods are kale, turnip and savoy stew, as they are foods that remind me of home. But they are also healthy, cheap, little work and last you a week. In winter the traditional German kitchen is dominated by one-week stews. They are based on a vegetable that is hard or fibrous, like kale, […]
Continue Reading