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.
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.
Sustainability by Stealth
As specialists in food retail and hospitality, architects Holland Harvey's value-led practice is all about teamwork, collaboration and conscious choice. It's an approach that's not just applicable to architecture.
Terroir, Taste & Place
Can a place really have a taste? Of course it can, it's all about the balance between the human and non-human and appreciating the big picture says sommèliere, gastronome and food writer Ursula Heinzelmann.
A Culture of Resilience
Anthropologist Lindsey Foltz looks at food preservation practices in Bulgaria in the context of food sovereignty and finds a lot to learn about developing and preserving resilient food systems.
Food in the City
Jonathan Nunn, the founder of Vittles, talks to The Common Table about his new book with Open City concerning food, architecture, diversity and marginal spaces in London.
S72+ Supply Chains
S72+ is a new collaborative dinner series by studio_lovell, founders of The Common Table, where we gather a variety of people from different disciplines to discuss pivotal issues, in this case, "supply chains".
Water: Elixir of Taste
Water is to India what soil is to Europe, says design researcher Priya Mani. An exploration of the idea that water, or the lack of it, is responsible for the intrinsic taste of foods.
