Syllabus

SOURCED

Season 4.1: Milk

This season has come about via many conversations and coincidences. Most excitedly we began discussions late last year with Wellcome...

SOURCED

Season 3.3 : Rice

Like wheat, rice is a staple that is found in many global food cultures. This season we will be exploring how and why rice is such an...

SOURCED

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...

SOURCED

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

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...

SOURCED

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...

SOURCED

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

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

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

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

SOURCED Glossary

People who engage with food and drink professionally approach the industry from a variety of perspectives. The SOURCED Glossary is a...