Neurogastronomic Polyphony
Investigative artist Grace Gloria Denis uses the sound and taste of a meal as both a medium and a pedagogical tool to propose a digestible approach to critical inquiry.
Climate: Are We Thinking Too Hard?
Writer, curator and educator John Thackara advocates a new kind of universal foundation course to foster ecological literacy and a whole-systems understanding of the world.
Knowledge is Choice
Nataly Restrepo is a strategic food designer concerned with new connections between food design and commerce. We talked to her about brand responsibility and the future of food labelling.
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.
Choc Off the Old Block
KUFstudios make luxury chocolate bars that at first glance look more mineral than edible but taste extraordinary. They aim to use their BRIK confections as an educational tool and aid to rethinking business, responsibility and luxury.
Her Way of Seeing
The animal behaviourist Temple Grandin is as famous for her design of humane livestock handling systems as she is for talking about her autism. There is a lot to be learnt from her point of view.
Food Activates Illustration
Karen Lacroix, founder of the Illustration School in Porto, explains how food as a medium can activate practice in illustration to promote collective effort to face systemic challenges.
Kitchen Garden to Data Kitchen
Berlin chef Alex Brosin talks about his journey from dreams of travel in the GDR, via a series of Michelin-starred kitchens, back to the kitchen garden and then on to the Data Kitchen.
Layers of Tradition
An interview with the Viennese Konditormeister Eduard A. Fruth about a lifetime spent in the multicultural world of traditional Viennese pastries.
