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Sophie & Orlando

Latest from Sophie & Orlando
  • Neurogastronomic Polyphony
  • Mo(u)lding Food Futures
  • The Milk Trekker
  • Food in the City
  • S72+ Supply Chains
  • Water: Elixir of Taste

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@the.commontable
"Aural Oral is a series of site-specific studies and sensorial junctures in agricultural research, offering a sensorial reflection on processes of cultivation and consumption. [...] Each accompanying track sketches a sonic cartography of the dish, amplifying the micro-actions of both the farm and the kitchen, proposing resonant reflections of its cultivation and consumption to extend beyond the domain of the gustatory." Link in bio for the full interview with investigative artist Grace Gloria Denis about her 'Aural Oral' project.
"Aural Oral is a series of site-specific studies and sensorial junctures…
"From a young age, I began understanding cooking through an auditory approach, envisioning my father in the kitchen as an orchestral oeuvre, weaving together a polyphonic assemblage of ingredients." Link in bio for the full interview with investigative artist Grace Gloria Denis about her work with neurogastronomy.
"From a young age, I began understanding cooking through an auditory…
Grace Gloria Denis is an investigative artist whose work converges agricultural research with interactive installation. The Common Table asks her about how she uses the meal as both a medium and a pedagogical tool incorporating edible material, sound, and image to propose a digestible approach to critical inquiry and to bring complex topics to the table. Link in bio for the full interview.
Grace Gloria Denis is an investigative artist whose work converges…
"The best food design is the one that recognises that we have a relationship with food and that we are all dependent on, largely unrecognised, multi-species networks that really hold the key to our continued existence."
"The best food design is the one that recognises that we have a…
"It was still confusing, even for my friends. They were all like: 'What is food design, I don’t understand what you’re writing about'. So I decided that the most effective way of explaining my interpretation of food design was to create a design object that would explore different facets of what its potential could be."
"It was still confusing, even for my friends. They were all like: 'What…
LinYee Yuan, the founder and editor of MOLD magazine is a vanguard figure in future food publishing. In this new interview on thecommontable.eu, she talks about designing the future of food, working in print and her recent return to place-based practice in the community.
LinYee Yuan, the founder and editor of MOLD magazine is a vanguard…
“These are some of the oldest aged cheeses on the planet. When I eat this cheese I imagine this is what cheese may have tasted like 4,000 years ago: salty, like it came from an animal. Zero fancy food vibes. It tastes like the aroma of a barn where sheep sleep. A place deep inside my psyche finds this sensory experience profoundly comforting.”
“These are some of the oldest aged cheeses on the planet. When I eat…
“I came here looking for a cheese that matched my ideals, the opposite of the industrial paradigm of food safety. This had become my grail quest … I found a reality that was quite different. The grail appears to be lined with plastic now, and the shepherds have solar panels for charging smartphones … Perhaps I spoke too soon. A few days later I found my cheese grail at a camp a bit further up the valley.”
“I came here looking for a cheese that matched my ideals, the opposite…
Trevor Warmedahl is a cheesemaker on a journey to document global cheese traditions and the rich variety of relationships people have developed with landscapes, livestock and indigenous microbes.
Trevor Warmedahl is a cheesemaker on a journey to document global cheese…
“Ultimately I want people to read this book and come away both knowing something new about the people they share the city with, and feeling like their own experience has been seen. And also be more confident that they’re able to say they love London, not in some flag wavy or patriotic way, but a love born of feeling some kind of duty of care to a place.” @jonathandnunn
“Ultimately I want people to read this book and come away both knowing…
“Not only does it give context, I think food is maybe the easiest hook you can have to get people to care about something they previously considered boring. Because everyone experiences it – by necessity – and has an opinion about it. I didn’t want London Feeds Itself to just appeal to architecture people or to food people but to get people thinking about the interconnectedness of these things, and that actually they’re part of the same thing,” says @jonathandnunn in our interview with him on thecommontable.eu
“Not only does it give context, I think food is maybe the easiest hook…
An interview with the food and city writer @jonathandnunn, best known as the founder of the excellent Substack publication @vittlesmagazine, about his new book linking the architecture of London to the richly diverse voices and experiences that make up its food culture. Commissioned by @opencitylondon, London Feeds Itself is a cornucopia of little wonders that is not only an eye-opener, even for Londoners, but also sets a magnificent example for how to really write about food – and architecture. Read the full interview on our website, link in bio.
An interview with the food and city writer @jonathandnunn, best known as…
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