Food Thinking

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.
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millet koji, kojicon, koji, our cook quest, rich shih

On Food and 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.
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On Food and 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.
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Marije Vogelzang: Sharing Lunch Tokyo; 40 strangers connected by the tablecloth and by sharing food, 2017. Photo: Kenji Masunaga, courtesy Marije Vogelzang.

On Food and 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.
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On Food and 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.
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On Food and 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.
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Photograph of people operating an African American soul food booth at the Texas Folklife Festival. There are three people behind a counter that has various warming trays filled with food. There is a woman in front waiting for her food to be served.

On Food and 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.
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