Community Archives — The Common Table

Food Thinking

28. May 2024
9 minute read

Design thinking is no longer fit for purpose. How can design be practised more relationally and inclusively, mindful of complexity and inequality? Through food thinking and asking better questions, says Sophie Lovell, co-founder of The Common Table.

Decolonising Hazelnuts

11. May 2024
9 minute read

The founders of a tiny Anatolian and Berlin hazelnut business share how they are challenging one of the most powerful food monopolies with fair-labour, biodiversity, creating incentives and leading locally by example.

Microbial Sovereignty and Panchal Dairy

15. February 2024
8 minute read

Trevor Warmedahl reports on the marginalised Rabari community in Gujarat, India and how a dairy there is working to help return value to their pastoral ways through cheesemaking.

Diet Degrowth

30. September 2023
11 minute read

Sean Roy Parker is part of a movement seeking new connections between food, consumption and digestion. Here he proposes a new "diet degrowth" discourse.

With Reverence

24. July 2023
7 minute read

"When we eat certain foods, understand where they come from and all the nuances that make them what they are, we become active participants in their survival." An essay by food writer Nicholas Gill.

Lyutenitsa Queens

23. July 2023
18 minute read

An urban-rural conversation about growing and preserving, heritage pink tomatoes, food festivals, UNESCO and good neighbourliness in Bulgaria.

No Cookery Books

11. May 2023
13 minute read

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

4. May 2023
8 minute read

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

9. February 2023
13 minute read

Culinary and cultural curator Gamze Ineceli talks to The Common Table about tasting living traditions through the geographically-defined diversity of Anatolian cheeses.