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.
Talking to researcher and author Duane Jethro about South African braai culture, heritage-formation, designated tong bearers, settler-colonialism and stereotypes of savagery.
KUFstudios make luxury chocolate bars that at first glance look more mineral than edible but taste extraordinary. They aim to use their BRIK confections as an educational tool and aid to rethinking business, responsibility and luxury.
Sandor Katz talks about the importance of microbes to understanding our evolution, our culture, our food and ourselves. Listen here to his seminal paper “Fermentation as Co-Evolutionary Force”.
Welcome to the extended landscape of the human microbiome. Designer Philipp Kolmann introduces us to the collaborative relationships between bodies, cultures, food and microbes.
Cooking Sections is a collective examining the systems that organise the world through food using research-based practices. Their project focusing on salmon farming is currently on show at Tate Britain.