How can individuals start caring about the environment again and can this change of heart be encouraged?
Author Archives: Shubham Sandilya
Looking at food through a sustainability lens
A certain type of diet is better for our health, and not just ours, but also for planetary health, and for all the species we co-exist with on Earth.
“It isn’t You, it’s Your Genes!”
No, you are not the only one who thinks that coriander tastes like soap. This isn’t only a matter of taste, but of genetics!
Culinary ruminations of the offal.
Offal, an undesirable part of an animal? Archish’s adventure and learnings of offal consumption around the world might just make you consider the offal again.
Free Handed Structures
If a person is rooted only by hermetic structures, he or she loses sensitivity to certain teachings that elevate human quality.
“Crispy or Crunchy?”
What’s the difference between crispiness and crunchiness? Is apple crunchy or crispy? What about a potato chip?
In order to feel one must watch and construct.
Italians are masters at handling fat, the aromatic source of their cuisine. The star, is olive oil and it’s magic needs to be rescued.
Decaiment of the spirit must be prevented.
The paradigm dilemma is something that haunts human beings to this day. To what extent should we hold on to it? What do we take and discard?
Excavation leads to the unforeseen.
From sacramental, religious, political, social and economic connotations, wine seems to have never left the table.
Sensory overload
Film dedicated to exploring the concept of “sonic cuisine” within an artistic residency. Erotic experiences with eggs and flangers. A complete sensory overload.
Seeds Of Modernism 