Knowledge is Choice

Nataly Restrepo is a strategic food designer who is pioneering new connections between food design and commerce. We talked to her about brand responsibility, active information-sharing and the future of food labelling.
Read More

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.
Read More

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.
Read More

Her Way of Seeing

The animal behaviourist Temple Grandin is as famous for her design of humane livestock handling systems as she is for talking about her autism. There is a lot to be learnt from her point of view.
Read More

You Can’t Eat the Same Food Twice

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.
Read More

Food Activates Illustration

Karen Lacroix, founder of the Illustration School in Porto, explains how food as a medium can activate practice in illustration to promote collective effort to face systemic challenges.
Read More

Kitchen Garden to Data Kitchen

Berlin chef Alex Brosin talks about his journey from dreams of travel in the GDR, via a series of Michelin-starred kitchens, back to the kitchen garden and then on to the Data Kitchen – and why training is everything.
Read More

Layers of Tradition

An interview with the Viennese Konditormeister Eduard A. Fruth about a lifetime spent in the multicultural world of traditional Viennese pastries.
Read More