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.
Read More

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.
Read More

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.
Read More

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.
Read More

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.
Read More

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".
Read More

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.
Read More