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.
The Humanities in Food Practices: "Community Engagement--Access, Intention, and Responsibility"
Video: "Food in the Early Years"
Video: "Becoming a Chef: Learning and Teaching"
Video: "Cooking with Intention and Responsibility"
Photo Gallery: "Roman Wilcox: Chef of One-Grub Community"
Sources: Scholarly Engagement
Audio: Full Interview