Berlin's Die Gemeinschaft was founded to bring transparency and better communication to the secretive world of top gastronomy.
Anthropologist architects Jingru (Cyan) Cheng and Chen Zhan bring chairs to The Common Table as tools for resilient collective structures of care in China.
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.
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.
Talking to researcher and author Duane Jethro about South African braai culture, heritage-formation, designated tong bearers, settler-colonialism and stereotypes of savagery.
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.
The cake maker and food stylist Sarah Hardy, aka Hebe Konditori, talks cake, films, fairytales and dairy-free food for the gods with baker and blogger Fiamma Aleotti.
Artist and writer Chieri Higa shares her story about visiting her grandmother in Okinawa, hoping to find, through the rituals of food preparation, the connections to who she is and where she is from.
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.