A conversational journey with food anthropologist Richard R. Wilk from eels to instant noodles via nationalism, bioprospecting and Proust, providing much food for thought along the way.
Karen Lacroix, founder of the Illustration School in Porto, explains how food as a medium can activate practice in illustration to promote collective effort to face systemic challenges.
Camilla Crosta of SKREI Convention talks about the importance of Atlantic cod as a global resource, trading good, foodstuff and cultural influencer past, present and future.
Artist and writer Chieri Higa shares her story about visiting her grandmother in Okinawa, hoping to find, through the rituals of food preparation, the connections to who she is and where she is from.
Berlin chef Alex Brosin talks about his journey from dreams of travel in the GDR, via a series of Michelin-starred kitchens, back to the kitchen garden and then on to the Data Kitchen – and why training is everything.
Do cyber cows dream of electric milkmaids? The endearing mocumentary mundanity of Sergei Vasiliev‘s sci-fi short about future farming in Russia.
Architect Merve Bedir talks about kitchen-based processes as tools for collective belonging through Mutfak مطبخ, The Kitchen, a shared space on the Turkish-Syrian border.
An interview with the Viennese Konditormeister Eduard A. Fruth about a lifetime spent in the multicultural world of traditional Viennese pastries.
Architect Jan Gerits proposes a vertical farm that owns itself, a place where humans and non-humans can participate in a symbiotic self-sustaining existence.