Food design studio Blanch & Shock and critic and curator Dr Crystal Bennes launch the London Research Kitchen, their new collaborative venture, with a special four-course dinner at GV Art. Responding directly to the themes of Nature Reserves, the dinner – entitled Archiving Taste – constitutes a comparison between agricultural systems, old and new, through an exploration of representative ingredients. They will be cooking ingredients which have all been subject to changes in farming methods during the twentieth century, including wheat, tomatoes, strawberries, and potatoes. Rather than make claims for one or other process, judgement will be left to you.
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