Perspectives on food, cuisine, and everything in between.
How Spatial Storytelling is Redefining Culinary Emotion
3D artist Léo Mallet explores the future of digital gastronomy through spatial storytelling, using Gaussian splatting to transform dishes into…
Food Design Lab Lisbon: Where Creativity Meets the Purpose of Food
The Food Design Lab Lisbon is reimagining what food can be. Co-founder Ricardo Bonacho shares with us how this creative…
What Do People Eat at the End of the World? Food in Post-Apocalyptic Films
Food in post-apocalyptic movies reveal themes of power, class inequality, survival, and community. Professor Chris Broodryk tells us how these…
Likkle More: The Art of Bean-to-Bar Chocolate in Jamaica
This Kingston based atelier is redefining Jamaican chocolate through a bean-to-bar process, close partnerships with farmers, and a deep commitment…
La Chandeleur: A Celebration of Light, History and Crêpes
Every year on February 2nd, France celebrates “La Chandeleur”, a day that blends tradition, religion and food and has become…
Bite-Sized Histories: Relleno Negro, A Spicy Taste from Yucatán
Relleno negro is a living expression of Maya foodways. From charred chillies to communal celebrations, this deeply symbolic meal connects…
Food Studies Conference 2025: Insights and Innovations
The Fifteenth International Conference on Food Studies brought together global academics and practitioners in Pretoria to explore the intersections of…
Bite-Sized Histories: The Story of Hungarian Gulyásleves
Discover the rich history of Hungary’s national dish, gulyásleves (goulash), from its humble origins among 9th-century herdsmen to its rise…
From Tasting the World to Changing it
This post deviates a bit from our regular content, but I am using this platform as a means to share…
Bite-Sized Histories: The Interesting Story Behind Ackee and Saltfish– Jamaica’s National Dish
Ackee and saltfish, Jamaica’s national dish, is more than just a flavorful meal—it’s a symbol of resilience, history, and cultural…
Bite-Sized Histories: Ugali na Maharage in Tanzania
What is Ugali na Maharage? This humble yet powerful dish is at the heart of Tanzanian cuisine. Learn how this…
Fifteenth International Conference on Food Studies: Fed Up – Learning From the Past, Imagining New Futures
Join global scholars and practitioners at the Fifteenth International Conference on Food Studies, held 8–10 October 2025 at the University…
Bite-Sized histories: Laab in Laos
Laab, a traditional Lao dish, reflects the rich culinary heritage of Laos, featuring unique ingredients and communal eating practices, symbolizing…
IEHCA Network Brings Together Hundreds of Food Studies Scholars
Did you know that you can access hundreds of scholars interested in food studies? The European Institute for the History…
Top 5 Food and Agriculture Graduate Programs in Europe
This winter, The Foodscapes Collective highlights five top European universities for food and ag studies, amid growing interest due to…
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