"All these specialties are encouraged by local cooperatives, protected by local designations, elevated by local chefs and celebrated in local festivals, all lucrative outcomes for their local, often small-scale producers."

"Souls for Foods is an art market exhibiting exemplary practices of community building. It emerged as a joint venture between Arts of the Working Class and Atelier Gardens, a campus in transition hosting the historical Berlin Union Film _...Read More_

"Around the world, a broad array of efforts are being launched to tackle two pressing global problems: hunger and climate change."

>"Pizza, couscous and ginger biscuits already have ‘intangible cultural heritage’ status. How can Unesco deny it to Germany’s _...Read More_

“We live in an age of culinary conservatism, which is bad news for the planet, our taste buds, and our souls. We strive for radical tastes in music, fashion, and design, so why are we unable to reinvent this appetite for the new on our _...Read More_

"The aspirational fantasies in photogenic food"

"I’ve since learned that even the most detailed notes cannot replace the tastes, smells, sights, feels and even the sounds of the process picked up each time watching mom cook."

"Pizza dough radicals + The secret history of Shaxian Foods + “a very sad flowchart” + the Chongqing noodle gentrification theory"

>"A Los Angeles eatery revives Old Hollywood charm."

"Pizza dough radicals + The secret history of Shaxian Foods + “a very sad flowchart” + the Chongqing noodle gentrification theory.”

"Disentangling the machinic architectures of planetary food production, architect Sarosh Anklesaria points to other ways of worldbuilding and introduces the Urban Symbiome—a proposed vision _...Read More_

“We see in practically every reality competition show this phrase, “Asian flavors.” The idea of harnessing said flavors either for success, or the idea of Asian flavors as unrecognizable or off-putting. In this particular episode of “The _...Read More_

“The more I think about the grandiose framing of the titanic pressures of modern life, the more I think it might be a modern way of shielding ourselves from a fundamental human discomfort: that so much of what we do means so little.”

"Hwang Kyo-ik says chickens in Korea are slaughtered too early and only taste good because of sauces and seasonings. The poultry association and the country’s many chicken-lovers have hit back."