Serendipity and Gastrophysics
Professor Charles Spence is an experimental psychologist who popularised the term gastrophysics. The Common Table talked to him about serendipitous encounters and food that makes you cry.
On Food & Education: Jeremy Coller
Jeremy Coller, the founder of the FAIRR Initiative explains how teaching investors more about the global food industry has the potential to effect significant change.
On Food & Education: Rich Shih
Koji and fermentation expert and co-founder of the Kojicon conference Rich Shih talks about teaching people how to access their lost knowledge of food fermentation.
On Food & Education: Noa Kekuewa Lincoln
Noa Kekuewa Lincoln, indigenous cropping systems expert at the University of Hawai'i, explains how core human values are deeply embedded in food and agriculture and that there is much to learn from island diversity and resilience.
On Food & Education: Marije Vogelzang
The Dutch eating designer and educator Marije Vogelzang, former head of Food Non Food at the Design Academy Eindhoven, one of the world's first food design degree departments, talks about teaching the eating human being.
On Food & Education: Jonathan Deutsch
Jonathan Deutsch is the founder of the Drexel Food Lab in Philadelphia, where the culinary studies programme he designed is about culture, gastronomy, food science, business, food design, and also cooking.
On Food & Education: Joshna Maharaj
Chef, activist and author of "Take Back the Tray" Joshna Maharaj is changing the way institutions understand the importance of food.
On Food & Education: Namukolo Covic
Agriculture and nutrition expert and facilitator of dialogue processes, Namukolo Covic on the path back to delivering a diverse and healthy plate in African countries.
On Food & Education: Scott Alves Barton
Scott Alves Barton is a cultural anthropologist of African diasporic food ways. His goal is to provide tools for engagement to allow people to have agency in knowledge acquisition, decision-making and autonomy about their food.
