Nilesh Patel made this beautiful black and white short film about his mother making samosas for love and for the future. Twenty years later we asked him to revisit.
Designer architect Rianne Makkink talks about her studio's harbour redevelopment plan complete with low-impact food and energy resources: mushrooms, insects, duckweed and seaweed.
In order to talk about food and food practice today, we need a vocabulary that acknowledges and reflects the dynamic complexity of the systems involved. The Common Table introduces our new clustered category system.
Through some of the most ancient and familiar food processes, designer Philipp Kolmann addresses the topic of hygiene and its power to threaten biodiversity, physical and even mental health.
Dr. Lenore Newman wanted to run the family fishing business but now she's a culinary geographer and expert advisor to governments on the impact of climate change on food security and global cuisines. We talk to her about her journey into food.
Forget the museum café, having public kitchens in cultural spaces, says educator and curator Sepake Angiama, could shift the power dynamic between institutions and the public that they wish to engage.
Architect Xu Tiantian on her team's network of interventions involving rural food production in Songyang, China to improve the well-being of the entire region.
Jiwon Woo's project explores whether "son-mat", the flavour imparted to fermented foods by families' unique microflora, can be transmitted through generations and across continents.
Change the conversation, expand the table, improve the plate. The legendary Oxford Symposium on Food & Cookery turns 40 and it will be a (virtual) feast.