Root: Historic Food for the Modern World
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Gardening with Hildegard
World Building with a Medieval Nun
Julia Skinner
Jun 27
10
5
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Gardening with Hildegard
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Unplated: an interview with Sophie Strand
On unseen worlds, storytelling, and what we can learn from roots
Julia Skinner
Apr 11
8
2
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Unplated: an interview with Sophie Strand
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Foods to Catch (or Lose) a Lover
Plus, a recipe for some very sexy medieval soup
Julia Skinner
Feb 1
4
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Foods to Catch (or Lose) a Lover
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A cake, and a coffee, at the end of the world
Spurring change through discovery and play
Julia Skinner
Jan 12
9
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A cake, and a coffee, at the end of the world
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Taste it All
A Synesthete's Guide to Eating Well
Julia Skinner
Mar 21
5
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Taste it All
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Synesthesia, The Cookbook
Cooking a landscape where bookcases and lamps all have their own taste
Julia Skinner
Mar 7
3
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Synesthesia, The Cookbook
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Bitter
Lessons from a Misunderstood Taste
Julia Skinner
May 2
3
5
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Bitter
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Theory and practice
The interplay between kitchen and page
Julia Skinner
May 15
4
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Theory and practice
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The humoral history of modern flavors
The lemon on your fish, or vinegar in your BBQ sauce, is rooted in an ancient medical practice
Julia Skinner
Apr 4
3
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The humoral history of modern flavors
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Unplated: An Interview with Heather Hanus
How can farmers' markets help us envision a more just and equitable world?
Julia Skinner
May 30
5
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Unplated: An Interview with Heather Hanus
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The best oysters in the world
An intergenerational food ecology
Julia Skinner
Jun 6
4
1
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The best oysters in the world
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Unplated: An interview with Rose McAdoo
Using art and dessert to transform our relationship to the earth
Julia Skinner
Jan 18
3
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Unplated: An interview with Rose McAdoo
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