CODE Quarterly: my round up

I write for CODE Quarterly, various thought pieces about where the industry is today and looking to ask questions around where we are heading. Here is a round up of all the pieces I have written for CODE Quarterly, thus far.

The waiting game: does FoH need a re-brand?
The price of everything: the meaning of value
Casting a net, working for change: networking in the industry
What’s in a name? The“modern British food” question
Technologyin restaurants: where is it taking us?

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The Body Eats

When I first saw Pina Bausch’s The Rite of Spring (1975) I remember feeling a deep hunger. My belly rumbled, my torso tightened and the muscles sucked into my belly button as my body concaved in on itself. I could feel my arms wanting to desperately reach out and seek things to fill me up, to bring close to me, to suck up and consume. I wanted to devour the world. I watched it the first year of my Performing Arts undergraduate, where I thought I would major in dance and movement. In the end I didn’t, switching in the final semester to acting, after struggling to feel fully comfortable with my body moving through space for people to watch. I decided I preferred to hide behind words. Dance has always been a space of thirst, for cravings, for desire – a way to seek out and pursue, a way to rampage through ideas. Moving to be sated. Finishing dance exams growing up I would always be hungry, never being able to eat when nervous. Navigating how to feel in leotards, in front of mirrors, o

A restaurant review: of Instagram Stories

With the importance of ‘brand’, of storytelling and the prolific use of social media to attract customers, it seems appropriate to me that restaurants can be judged through the prism of Instagram and the fleeting tool of Stories. It is after all, a curated space for the business to tell their story. This is a piece of writing that was difficult to write because it hit emotional points that are sometimes hard to articulate, so this is a string of thoughts. Food is the focal point of a restaurant, to be examined and appraised. It is often thought. In communities which have a robust food culture the dissection of dishes is an act of bonding, of creating memory and building connection to space and time and place. “We eat to remember place” anthropologist David Sutton writes, in his work reflecting the Greek island of Kalymnos. Restaurants have a history and an anchor in the idea of being spaces of restorative-ness, of gathering and of being with people, of nourishment. In the capitalist

The undoing and redoing of me

I am often thinking about the line between public and private, the way it wavers, blurs, disappears. In a world of social media it is a question for everyone, and not just for the stars, royalty, politicians. For me the question broadens into the realm of work. Where do I begin, and where do ‘I’ end. The ‘I’ must interrogate my place within power structures, within cultural narratives, within relatability. My academic research was about a community I am part of, through my father. It was an ‘objective’ approach to examine storytelling, but because it was not a culture I participated in on a daily basis I was constantly negotiating my position in the work, my lens in the re-telling, my biases, my outside-ness and my inside-ness. The story of me became integral to the condition of the research. And, as my professional career has progressed, my approximation to this culture, one that is less known in the wider world, means I have become a tool to crack into these spheres - I have the con

TALKING ABOUT FOOD

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