Territorial Stomachs & Other Future Foodscapes

The Future Foodscapes Research Unit rethinks the future of the planetary food system through research and speculative projects, one of which explores the viewpoint of the kitchen as an externalised stomach.
Read More

Gut Feeling

Dr Vanessa Kimbell is a sourdough baker. educator and food activist. She talks to The Common Table about her very personal healing journey with sourdough, which led to her mission to change systems in the food industry.
Read More

Inside Story: Food Behind Bars

Chef Natalia Middleton from the non-profit Food Behind Bars talks about about control, mental health, monopolies in the British prison system and creating change through food.
Read More

Essentially Local Slippurinn

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.
Read More

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. 
Read More

Waste Not

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.
Read More

With Reverence

"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.
Read More

Lyutenitsa Queens

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

No Cookery Books

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.
Read More