The Words to Say Food
In order to talk about food and food practice today, we need a vocabulary that acknowledges and reflects the dynamic complexity of the systems involved. The Common Table introduces our new clustered category system.
Is it Clean or is it Hygiene?
Through some of the most ancient and familiar food processes, designer Philipp Kolmann addresses the topic of hygiene and its power to threaten biodiversity, physical and even mental health.
Why Study Food?
Dr. Lenore Newman wanted to run the family fishing business but now she's a culinary geographer and expert advisor to governments on the impact of climate change on food security and global cuisines. We talk to her about her journey into food.
Social Kitchen
Forget the museum café, having public kitchens in cultural spaces, says educator and curator Sepake Angiama, could shift the power dynamic between institutions and the public that they wish to engage.
Architectural Acupuncture
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.
Mother’s Hand Taste
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.
Oxford Symposium at 40
Change the conversation, expand the table, improve the plate. The legendary Oxford Symposium on Food & Cookery turns 40 and it will be a (virtual) feast.
I Like to Braai!
Talking to researcher and author Duane Jethro about South African braai culture, heritage-formation, designated tong bearers, settler-colonialism and stereotypes of savagery.
Choc Off the Old Block
KUFstudios make luxury chocolate bars that at first glance look more mineral than edible but taste extraordinary. They aim to use their BRIK confections as an educational tool and aid to rethinking business, responsibility and luxury.
