Architect Xu Tiantian on her team's network of interventions involving rural food production in Songyang, China to improve the well-being of the entire region.
Jiwon Woo's project explores whether "son-mat", the flavour imparted to fermented foods by families' unique microflora, can be transmitted through generations and across continents.
Talking to researcher and author Duane Jethro about South African braai culture, heritage-formation, designated tong bearers, settler-colonialism and stereotypes of savagery.
Sandor Katz talks about the importance of microbes to understanding our evolution, our culture, our food and ourselves. Listen here to his seminal paper “Fermentation as Co-Evolutionary Force”.
"Local" is often used as a buzzword for sustainable practice but its meaning depends on context. Local for whom? A Berlin conversation between Mary Scherpe and Sinthujan Varatharajah.
For many Native American communities, family, fertility and collective continuance are rooted in the protection and revitalisation of native seeds, explains Elizabeth Hoover.
A conversational journey with food anthropologist Richard R. Wilk from eels to instant noodles via nationalism, bioprospecting and Proust, providing much food for thought along the way.
Camilla Crosta of SKREI Convention talks about the importance of Atlantic cod as a global resource, trading good, foodstuff and cultural influencer past, present and future.
Artist and writer Chieri Higa shares her story about visiting her grandmother in Okinawa, hoping to find, through the rituals of food preparation, the connections to who she is and where she is from.