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.
On Food & Education: Eleanor Barnett
Five Questions on Food and Education for Eleanor Barnett, cultural food historian and founder of @historyeats.
On Food & Education: Inês Neto dos Santos
Five Questions on Food and Education for artist Inês Neto dos Santos, co-founder of Food Cosmogonies.
On Food & Education: Paola Antonelli
Five Questions on Food and Education for Paola Antonelli, Senior Curator of Architecture and Design at MoMA.
Sustainability by Stealth
As specialists in food retail and hospitality, architects Holland Harvey's value-led practice is all about teamwork, collaboration and conscious choice. It's an approach that's not just applicable to architecture.
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.
Release the Seeds
Michaela Haas on the growing movement to free crop seeds from the clutches of Big Agriculture and return them to the commons where they belong.
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.
Neurogastronomic Polyphony
Investigative artist Grace Gloria Denis uses the sound and taste of a meal as both a medium and a pedagogical tool to propose a digestible approach to critical inquiry.
