Poet and essayist Aimee Nezhukumatathil delves into the world of food in this collection of short essays that explore the intersection of food and nature; evoking memories through the tastes and smells of food.

Former James Beard Foundation Vice President of Impact Katherine Miller shares the essential techniques she developed whilst training chefs to be policy and change advocates. These include learning how to focus efforts, identify audience, develop arguments, recruit allies and catch attention in the media landscape. 

This piece from digital exhibition Apples & People explains the history of the apple in Indian cookery. It also features a short book of Indian apples recipes, which can be downloaded for free.

This book examines the concept of the Anthropocene by discussing food production, culinary practices and representation of food in film, literature and other media. It focuses on the Indian geographical and cultural context, seeking to correct the absence of analyses of “Anthropocene ecologies of food” focused on the Global South.

This history of Russia’s cuisine looks at the links between food and hunger, climate, politics, and social structures.

Using European case studies, this book examines how knowledge about food is transmitted and circulated by a wide range of actors, including textbooks, the press, cookery classes, social media, bloggers, marketers, and so on.

Table members Ximena Schmidt Rivera, Sarah Bridle and Christian Reynolds have co-authored this paper, which finds that the cooking method used to prepare foods at home in the UK can account for up to 61% of total emission for some food types, and that emissions from cooking can be easily reduced. The paper is based on a survey of how UK consumers actually cook various foodstuffs, as opposed to recipe recommendations.