To give the whole world a taste of India’s culinary complexity by cataloguing and mapping its astonishingly varied urban, rural and tribal cuisines. Helping build, at the same time, the country’s immense potential for sustainable food-based tourism.
We welcome you to join us at the table/tables and see, touch, taste, smell and share.
Yorke Communications has a fun activity at the end of the week called Fridaze and we brought some food to the table to explore the contents of taste! Yorke Communications offers content marketing services. As storytellers, writers and designers they create… Read More »Exploring the Content of Taste
We should always remember that food starts way before it enters the kitchen doors, it takes months to grow and produce- and its lifecycle doesn’t end either when it leaves the kitchen. But us being one of the intermediaries, we have the tools and the potential knowledge to make a change.
It was here that I started to see and understand the relationships between brewers and bakers. It was one just like grain and yeast and the synergies in creating a loaf of bread or a delicious brew.
Our story begins in Italy. After three months of design thinking workshops and community engagement projects, 16 researchers from all over the world are preparing to set sail for their 60-day Global Mission. These students of The Food Innovation Masters… Read More »Food Shapers | Circular Economy and Sustainable Food Systems
What would the future of Indian food look like? 3D printed roti’s? Cultured meat cooked in tandoors? 7th July 2018 Is this our preferred future and if so how are we shaping it? Edible Issues, along with the Future Food… Read More »Edible Issues at The Bombay Canteen
Hangzhou, ChinaJune 2018 Our Food Innovation Global Mission took us to Hangzhou, China. We spent the day with FoodTalk, a forum with a focus on the relationship between food and people at an International school talking about food and education. … Read More »Wast(ED) | Tea & Conversations on Food waste with kids in Hangzhou
As a volunteer at the Serendipity Arts Festival in 2017 I got an opportunity to work with the Centre for Genomic Gastronomy on their public engagement exhibit BTBS: BRINJAL TASTE-TEST | BRINJAL SEED-SAVE. BTBS: Brinjal Taste-Test | Brinjal Seed-Save is a… Read More »BT BS: Brinjal Taste Test & Brinjal Seed Saving at Serendipity Arts Festival 2017
As part of my “once a year” learning trip I interned at this bread institution that makes an average of 1200 loaves of sourdough bread by hand every day. Working different shifts of the early morning mixers to the day time shapers and the night time bakers.