SEASON 3.2: ROT
Rot might be the season we’re the most excited to dive into. On the surface ‘rot’ isn’t a very straight forward ingredient but in our...
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investigating how ingredients are sourced to create change
food & drink are a biological and cultural right
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Anna Sulan Masing
- Feb 16, 2022
- 3 min
SEASON 3.1: ALCOHOL
For the next four months we’ll be looking at the ingredient of Alcohol - as always, we’re keen to explore this topic in as wide a way as...
SOURCED
- Dec 1, 2021
- 3 min
SEASON 2.4: WHEAT
The history of wheat is one that is linked so closely to many shifts in human food systems. In broad strokes it is the cultivation of...
Anna Sulan Masing
- Aug 11, 2021
- 3 min
2.3 CINNAMON
Welcome to the first season that focuses on an ingredient that you would keep in your cupboard! Water and Soil season were somewhat all...
Anna Sulan Masing
- Apr 1, 2021
- 2 min
2.2 Water
The Sourced Water season focuses in on two major questions about water and its role in our culinary systems: As an ingredient, how does...
SOURCED
- Jan 22, 2021
- 4 min
2.1 SOIL
All food and drink starts with soil. It is where seeds are sown, its health dictates the quality of the food we grow and the rivers and...
SOURCED
- Jul 23, 2020
- 2 min
SOURCED: launch
SOURCED was started because we realised the work we wanted to create had very few venues for publication. We want to lead discussions...
SOURCED
- Jun 17, 2020
- 5 min
Season 1.1: What Happens Next? An Introduction to Culinary Systems.
This season examines the existence and creation of current culinary systems and their significance both culturally and commercially. As...
SOURCED
- Jun 17, 2020
- 1 min
SOURCED Glossary
People who engage with food and drink professionally approach the industry from a variety of perspectives. The SOURCED Glossary is a...
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