No Cookery Books
Food connects through time, cultures, community and adversity. A conversation with cookery writer and scholar Claudia Roden about discovering identity and collective belonging through food.
Pishogues, Brídeogs and Butter Witches
Caitríona Nic Philibín is helping to correct the gastro-critical record with her research on food customs in the Irish folkloric tradition. David Mellerick Lynch investigates.
On Food and Education: Caitlin Taylor
Five Questions on Food and Education for Caitlin Taylor, Principal of MASS Design Group and the Food System Design Lab at Yale School of Architecture.
On Food and Education: Arthur Potts Dawson
Five Questions on Food and Education for chef and food activist Arthur Potts Dawson.
On Food and Education: Friederike Gaedke
Five Questions on Food and Education for Friederike Gaedke, head of Die Gemeinschaft, a network of food professionals based in Germany with a new education programme for transforming food systems.
From Farm to Feld
Chef Jake Potashnick has cooked in kitchens all over the world. Now for his own restaurant "Feld" in Chicago, he wants to source produce the "right "way – even if it is the harder way.
Tasting Through Time in Anatolia
Culinary and cultural curator Gamze Ineceli talks to The Common Table about tasting living traditions through the geographically-defined diversity of Anatolian cheeses.
On Food and Education: Malena Martínez
Five Questions on Food and Education for Malena Martínez, co-director of the Mater Iniciativa research centre in Peru.
