Kitchen Archives — The Common Table

Essentially Local Slippurinn

4. September 2024
8 minute read

Chef Gísli Matt’s restaurant Slippurinn is on a tiny Icelandic island buffeted by trade winds in the middle of the Atlantic. We discussed decolonising island cuisine and whether “local fine dining” is an oxymoron or an answer.

Serendipity and Gastrophysics

28. August 2024
13 minute read

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.

Waste Not

7. November 2023
8 minute read

Understanding and addressing food waste is a collective process that goes beyond the kitchen. Writer and editor LinYee Yuan looks at some fine dining pioneers working to turn a distasteful subject into a revelatory and inspiring source to awaken both tastebuds and the imagination.

With Reverence

24. July 2023
7 minute read

"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.

Lyutenitsa Queens

23. July 2023
18 minute read

An urban-rural conversation about growing and preserving, heritage pink tomatoes, food festivals, UNESCO and good neighbourliness in Bulgaria.

No Cookery Books

11. May 2023
13 minute read

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.

From Farm to Feld

7. March 2023
6 minute read

Chef Jake Potashnick has cooked in kitchens all over the world. Now for his own restaurant "Feld" in Chicago, he wants to source produce the "right "way – even if it is the harder way.

Better Food For Our Fighting Men

16. January 2023
4 minute read

A new book about U.S. Army rations research for emergencies, combat and the mess hall triggers prepper considerations for our reviewer Alec Carver.

Sustainability by Stealth

24. November 2022
17 minute read

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.