Sean Roy Parker is part of a movement seeking new connections between food, consumption and digestion. Here he proposes a new "diet degrowth" discourse.
"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.
An urban-rural conversation about growing and preserving, heritage pink tomatoes, food festivals, UNESCO and good neighbourliness in Bulgaria.
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.
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.
Culinary and cultural curator Gamze Ineceli talks to The Common Table about tasting living traditions through the geographically-defined diversity of Anatolian cheeses.
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.
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.
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.