Public kitchens are more directly intertwined with food systems—industrial, local, organic, sustainable. The public kitchens from where people speak include restaurants, schools, cultural centers, museums, churches, parks, food trucks, food wagons. One thing those who speak from these sites have in common is a desire to recall and preserve culinary practices that nourish physical bodies by feeding them with a sensory knowledge that bridges histories, politics, and cultures.
Submissions from 2018
Interview no. 1681, Wayne Calk
Interview no. 1680, Antonio Eliaz Lopéz