Updated: Apr 27
The Sourced Water season focuses in on two major questions about water and its role in our culinary systems:
As an ingredient, how does water affect the things we eat, drink and crave?
How does overseas migration impact culinary expression and tastes?
Water is crucial to a functioning culinary system. Water access determines where and how our food is cultivated. We use water to cook, clean, ferment and transport food and drink. It is the primary ingredient in our bodies and the things that nourish it.
While the first question deals with water directly as an ingredient, our second question brings our focus to migration and the articulations of diaspora cuisine. Waterways have carried foods, culture and people for much of human history. Whether by choice or otherwise this movement has resulted in diaspora communities around the world each with unique culinary nostalgias that link them to heritage and tradition. We will be looking at how these culinary practices are shaped by history, ingredient access and notions of ‘authenticity’.
Flour and Water into Bricks and Mortar- Riaz Phillips in Mother Country
‘Migration, Citizenship and the Boundaries of Belonging’ in London is the Place for Me - Kennetta Hammond Perry
The Limits of the Lunch Box Moment - Jaya Saxena, Eater
Migrant Journal - six part journal series, interaction of art, publishing and academia. Any issue is amazing.
Plates magazine, issue 3: water -
Breaking Bread Through Glowing Screens - Emad Ahmed, originally from The Good Journal issue two
Waves of Knowing: a seascape epistemology - Karin Amimoto Ingersoll
In which it is fish day on the Mary Rose, anchored in Portsmouth harbour: how the trade of Newfoundland salt cod laid the foundation of the Empire - Chapter One of The Hungry Empire: how Britain's quest for food shaped the modern world [NB: there probably needs to be more room / reference to the impact of this to the Indigenous people in Newfoundland]
‘Chinese Latinos explain Chino-Latino food’- Remezcla
Minari - by Lee Isaac Chung