Film Review: Babette’s Feast 03.02.2025

João Pedro Soares reviews one of The Gramounce’s favourite films, Babette’s Feast.

Both Kuala Lumpur and you are to fall for 27.01.2025

Windmovesmountain continues their reflections on food and memory, this time in between bowls of hot, sour, spice soups in Malaysia - can home can be found in places we’ve never been before?

Cachupa Diary 20.01.2025

João Pedro Soares looks back on his trip to Cape Verde, a country shaped by intense heat and limited water resources, with a landscape offering the chance to immerse oneself in a truly unique food culture. In this piece, he takes us through the meticulous but swift cooking of a delicious local dish, Cachupa, cooked by Zinha.

It smelt like this 12.01.2025

Contributor Windmovesmountain reflects on the memory-inducing properties of scent, as well on the identity politics this sense may carry.

Film review: Sweet Bean 16.12.2024

João Pedro Soares reviews the film Sweet Bean, by Naomi Kawase.

How to eat soil 19.11.2024

Contributor João Pedro Soares reflects on recent guest lecturer Dr. masharu’s talk on Edible Soil, considering the various properties, flavours and health benefits - going on a self-led soil tasting experience himself! Through it, João Pedro reflects on this practice and its wider possibilities for our connection to the Earth.

When Culture Becomes Digestible 11.11.2024

Windmovesmountain reflects on the mushroom eating practices in their Asian upbringing, their commodification and capitalisation in the western world - and their search for meaning and identity through their art practice.

Food as ‘Becoming’ 04.11.2024

João Pedro Soares reflects on Michael Marder’s lecture for our Food & Art Alternative MA 24/25 and considers the role of food in the connections between nature and culture.

Promiscuity with Matter: The Postures of Bread-Making 28.10.2024

The first in the series ‘Promiscuity with Matter’, this essay follows Denise di Summa’s investigation of bread-making as an embodied, ecological and situated practice of becoming.

Letter No. 5 - Hospitality in Institutions 21.10.2024

In this essay, Jennie Moran expands on the possibilities - or, rather, duties? - of care within institutions, through the lens of hospitality and a gifted cup of tea. Might a site for sustenance (namely, in institutions) become the perfect setting for human resistance? What are the roles of guest and host, and how might they relate to one another?

The “Saudade” of the Navel Orange 13.04.2024

Drawing from a recent lecture by artist Gabriel Alonso, 23/24 Alternative MA participant Ines Barracha proposes a humble imaginary exercise, in which she pictures an orange tree as a fictional speculation of a future which is more sensitive to what Gabriel calls the “humanity of plants”.

Mould, Mould, and MOLD: An interview with LinYee Yuan 31.01.2024

Our editor in chief Barney Pau interviews founder of MOLD magazine LinYee Yuan. LinYee Yuan redefines food media by examining the future of food beyond taste.

Cultivating Resilience: Unveiling Cuba's Agricultural Intellect 07.12.2023

Dora Tarasidou takes a look at artist Asunción Molinos Gordo’s project Campesino a Campesino, reflecting on the impacts of farmer-to-farmer knowledge sharing, mutual aid and decentralised food practices.

A Seat at Our Table 30.09.2023

As the summer draws to a close, our new Editor-in-Chief introduces the brand new Alternative MA in Food&Art at The Gramounce

On why it's We, not I: Arguments against the Anthropocene 06.06.2023

In general, we humans can be decidedly anthropocentric. Historically, many of our religions have told us that the world is ours to use. Prevailing cultural narratives have tended to align with this extractivist idea; and concurrent capitalism continues to engender this maximal outlook, regardless of impact. And impactful has this outlook been. So much so, that it has been suggested that our current time be renamed, from the Holocene, to the Anthropocene.

Dr. Johnny Drain’s Future-proof Foods: How to redefine waste through taste 19.05.2023

“The Walter White of Fermentation”, Dr. Johnny Drain begins his Gramounce Expeditions seminar by posing the question: “What is food?” Though his query might seem simple, its brevity belies its complexity.