Mother’s Hand Taste
Jiwon Woo's project explores whether "son-mat", the flavour imparted to fermented foods by families' unique microflora, can be transmitted through generations and across continents.
Oxford Symposium at 40
Change the conversation, expand the table, improve the plate. The legendary Oxford Symposium on Food & Cookery turns 40 and it will be a (virtual) feast.
What is Local?
"Local" is often used as a buzzword for sustainable practice but its meaning depends on context. Local for whom? A Berlin conversation between Mary Scherpe and Sinthujan Varatharajah.
Sky Woman’s Daughters
For many Native American communities, family, fertility and collective continuance are rooted in the protection and revitalisation of native seeds, explains Elizabeth Hoover.
The Architecture of Hospitality
Architect Merve Bedir talks about kitchen-based processes as tools for collective belonging through Mutfak مطبخ, The Kitchen, a shared space on the Turkish-Syrian border.
Emails from Beirut
Thalia Bassim is a visual artist from Beirut. She writes to us from a land famed for its farming for over 5,000 years as she and her fellow citizens struggle to stand up and keep going.
A Different Kind of Local
Sofi is a new artisan bakery that is part of increasingly noticeable food revolution taking place in the Berlin gastro scene. We asked to talk to the manager Sören Zuppke.
Shifting Food Cultures
Communication designer Neeraja Dhorde's cross-cultural investigations between farm and table take us on journeys from the past into the future that she hopes will bind communities together.
