Who produces what we eat? Who cooks? Where? And for whom? These seemingly ordinary questions reveal the dynamics underlying many of our every…
With Rebeka Ryvola, Red Cross Red Crescent Climate Centre A pizza pie that demonstrates the proportion or clean vs. fossil fuel energy with…
One of the best things, or maybe the best thing, about teaching Food Narratives at the New School is learning about the customs and…
Have you heard the one about the man who wanted to win the lottery? Every week he went to synagogue to pray. “God,” he…
We can learn something – actually quite a lot – about our culture by looking at how we imagine the future of food.…
Growing numbers of consumers – especially among those with higher buying power, who enjoy the privilege of choosing what to eat – have shown…
There is little doubt that increasing numbers of consumers around the world are showing enthusiastic interest for Italian food. Ingredients and dishes are featured…
We have just witnessed the inauguration of the 45th president of the United States. Not knowing what the political future of the country holds,…
A cookbook is a historical and political document. Think about it. Pick up any cookbook and you will learn as much about the economic…