Tasting Through Time in Anatolia
Culinary and cultural curator Gamze Ineceli talks to The Common Table about tasting living traditions through the geographically-defined diversity of Anatolian cheeses.
Far From the Madding Cows
Am I a farmer? A grazier? A conservationist? Fifth-generation tenant farmer Frankie Guy talks about her struggles as well as her joys farming beef on Salisbury Plain in England.
Better Food For Our Fighting Men
A new book about U.S. Army rations research for emergencies, combat and the mess hall triggers prepper considerations for our reviewer Alec Carver.
Terroir, Taste & Place
Can a place really have a taste? Of course it can, it's all about the balance between the human and non-human and appreciating the big picture says sommèliere, gastronome and food writer Ursula Heinzelmann.
A Culture of Resilience
Anthropologist Lindsey Foltz looks at food preservation practices in Bulgaria in the context of food sovereignty and finds a lot to learn about developing and preserving resilient food systems.
The Milk Trekker
Cheesemaker Trevor Warmedahl visits Tushetian herders in the pastoral highlands of the Caucasus to learn about their adaptive relationship with landscape, livestock and indigenous microbes.
Water: Elixir of Taste
Water is to India what soil is to Europe, says design researcher Priya Mani. An exploration of the idea that water, or the lack of it, is responsible for the intrinsic taste of foods.
Foraging As Resistance
Artist film-maker Jumana Manna's new film "Foragers" is about the criminalisation of herb-picking culture in Palestine and Israel. An exclusive interview for The Common Table by Sophia Hoffinger.
On Food and Connection
David Matchett grew up on a farm in Armagh in the 1970s before moving to the London gastro scene. A story about food, identity and belonging.
