Vittles Seasons 1-6

An archive

An archive of all past Vittles Seasons.

Season 1 — The Pandemic
Season 2 — Food and Cities
Season 2.5 — Iterations
Season 3 — You and I Eat Differently
Season 4 — Hyperregionalism
Season 5 — Food Production
Season 6 — Food and The Arts

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Season 6 — Food and The Arts

1. In Praise of Cravings, by Amy Key

2. Meat House, by Roisin Dunnett

3. Can Food Be Art? by Virginia Hartley and Matt O’Callaghan

4. Soon You Will Die: A History of the Culinary Selfie, by Huw Lemmey

5. Eve Babitz’s Hunger, by Philippa Snow

6. Bahay Kubo: A Song of the Philippines, by Mark Corbyn

7. Punjab: Food, Music and Resistance, by Sharanya Deepak

8. Mirchan Kurkurian and Swollen Lips, by Sangeet Toor

9. Pecha and the music of protest, by Amandeep Sandhu

10. The Prophet of Vegetables, by Daniyal Ahmed

11. Feminism and Authenticity in Hot Mango Chutney Sauce, by Aiman Rizvi

12. Hospitality Industry: Get in the Wine Dark Sea! by Thom Eagle

13. I have been young, and now I am old, by Aaron Vallance and family

14. The Radical Design of Pizza Express, by Digby Warde-Aldam

15. Tell me about your food tattoos, by Steph Marsden, Angela Hui, Georgina Leung, Nina Mingya-Powles, Jen Calleja, Thom Eagle and Bethany Rutter

16. Nine ways of looking at a pint of Guinness, by Ana Kinsella

17. Food as a babysitter, by Tice Cin

18. Redefining the food film: 1. A Glass of Juice in Palestine, by N.A. Mansour

19. Redefining the food film: 2. Spaghetti Breakfast, by Andrew Key

20. Redefining the food film: 3. Imagined Food Futures in Sci Fi, by Chris Fite-Wassilak

21. Redefining the food film: 4. Food in Wong Kar-Wai’s Happy Together, by Kevin Vaughn

22. Redefining the food film: 5. Food and Childhood, by Joel Blackledge

23. Good Food Again, by Vida Adamczewski and Deirdre Tynan

24. The Familiar Beryl Cook, by Frank Kibble

25. How the Sainsbury’s Design Studio Packaged a Nation’s Dreams, by Ruby Tandoh

26. Northern Airs and Graces, by Ophira Gottlieb

27. Routine Masterpieces: The Informal Art of Indian Food Vending, by Farah Yameen

28. The Story of Japanese Food Told Through Four Arts, by Jonathan Nunn, Kambole Campbell, Hugo Brown and Jelena Sofronijevic

29. The rural nostalgia of Chinese cottage core, by Barclay Bram

30. (No) Food in the Gallery, by Daniel Neofetou, Rachel Karasik, Louis Shankar and Megan Luddy O’Leary

31. Four poems on food and love, by Modern Poetry in Translation

32. Four poems on food and injustice, by Modern Poetry in Translation

33. Four poems on food and solitude, by Modern Poetry in Translation

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Season 5 — Food Production

1. What is Great Taste? by Max Fletcher

2. The perils and promises of bean-to-bar chocolate, by Dr. Lily Kelting

3. The Case for Urban Gardens, by Meg Bertera-Berwick, Kathryn Maude, Christian Sleiman, Charlie Harding, Joseph Atlee, and M.Z. Adnan

4. Salsa Inglesa — A Mexican Sauce, by Giuseppe Lacorazza

5. Mechanical Production in the Age of Gregg Wallace, by Sean Wyer

6. Who is the farming Left? by Hester van Hensbergen

7. Amba: A Tale of Four Cities, by Joel Hart

8. All I’m looking for is the price of a cup of coffee, by Jenn Rugalo

9. The Scotch Industrial Complex, by Robbie Armstrong

10. Sensory Panels and the Future of Food, by Barclay Bram

11. Who are you calling ‘peasant’? by Katie Revell

12. Dying Food Traditions, by Max Jones, Frank Kibble, Lauren Fitchett, and Teresa O’Connell

13. Forman Grilled, by Mina Miller

14. We need better language to talk about farming animals, by Rosanna Hildyard

15. The Aleph: A Story of Irish Food in One Pudding, by Kate Ryan

16. Lamb dressed as mutton, by Jess Fagin

17. Indian Biscuits: 1947-2022, by Sharanya Deepak

18. Sugar and spice and all things, by Ben Benton and Kareem Arthur

19. It doesn’t have to be like this, by Sebastian Delamothe and Aimee Hartley

20. To Eat A Grouse, by Justin Gayner

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Season 4 — Hyperregionalism

1. Le Bouillon de Noailles, by Frank L’Opez

2. Italy isn’t Eataly, by Sean Wyer

3. All Too Much: The Absurdity of the Tandoori Momo, by Sharanya Deepak

4. Preserving the Glut: Rakfisk, The New Nordic and Grandiosa Pizza, by Jan-Peter Westad

5. The WhatsApp Auntiepreneurs, by Diya Mukherjee

6. By Thames: The Hidden Food of Essex, by Ruby Tandoh

7. Spicy Things, Crunchy Things, by Saba Imtiaz

8. Always Coming Home: The Pleasures and Challenges of Writing Fictional Food, by Eli Lee

9. No Caul For Them These Days, by Matt O’Callaghan

10. The Food of Suburban Shopping Centres, by Clare Finney, Jonathan Nunn, Helen Bowie, Hannah Caesar, Molly Pepper Steemson, and Kashif Sharma-Patel

11. The Match Day Ritual, by Calum Gordon, Richard Scott, Hugh Morris, Aaron Vallance, Craig Ballinger, Joanna Luck, James Rhys, Ben Barskey, Anna Tobias and Sam Parry

12. The Dal Directory, by Meher Varma

13. Scotland, stop selling yourself shortbread! by Robbie Armstrong

14. Yugonostalgic Cuisine, by Natasha Tripney

15. The English Food Store, by Huw Lemmey

16. Yum Tong, Eat Bitterness, by Angela Hui

17. Gallinejas and Entresijos: The Melancholic Mesentery of Madrid, by Abbas Asaria

18. A tour of Britain’s regional chain bakeries, by Gus Lobban

19. Adopted Food, by Feroz Gajia, Yvonne Maxwell, Jesse Bernard, and Tom Victor

20. Goa’s Daily Bread, by Vivek Menezes

21. One Hundred Varieties of Soup, by CookClimbCode

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Season 3 — You and I Eat Differently

1. Fuck Fine Dining, by Lewis Bassett

2. Through Chai, Searching For Truer Version of Dubai, by Vidya Balachander

3. Feeding the Problem: Community, Charity and Corporations, by Elena Shurety

4. Comfort Me With Chopsticks, by Brian Ng

5. Farm to Table on Stolen Land, by Mary Fawzy

6. Young Black Farmers: Where Are They Now? by David Jesudason

7. The Rise and Fall of the Curry House, by Thuli Weeraseena

8. The Mythos of Food in New York Rap, by Jesse Bernard

9. Pizza is survival, by Kevin Vaughn

10. We The Queens, by Meher Varma

11. Revenge Eating in Taipei, by Clarissa Wei

12. The culinary lives of our grandparents, by Clare Finney

13. Culinary Dead Ends, by Jason Okundaye, Aaron Vallance, Iqra Chaudhry, Anna Parker, Edmeé Lepercq, Apoorva Sripathi, Marie Anne Benavente, Leila Gamaz, and Sofya Mitchell.

14. Struggling Over Food, by Angry Workers

15. Different Food, Same Blanket, by Andrea Oskis

16. You and I Get Tanked Differently, by Tom Usher

17. Suhoor, Fast, Iftar, Repeat, by Will Yates, Sabah, Layla, Zalma, Asma, Shahib and Jannah

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Season 2.5 — Iterations

1. Alex Jackson cooks Patience Gray

2. Thom Eagle cooks Elizabeth Luard

3. Feroz Gajia cooks Kenny Shopsin

4. Nick Bramham cooks Richard Olney cooks Lulu Peyraud

5. Hester van Hensbergen cooks Sam and Sam Clark

6. Simran Hans cooks Rachel Roddy

7. Fozia Ismail cooks the Bibis

8. Rebecca May Johnson cooks The Internet

9. Yvonne Maxwell ‘cooks’ Yemisi Aribisala

10. Vaughn Tan cooks Shizuo Tsuji

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Season 2 — Food and Cities

1. The life-changing magic of cookbooks, by Gemma Croffie

2. Whose Food City? The Northeastern Restaurants of Humayunpur, by Sharanya Deepak

3. Hiraeth and hunting for corned beef pasties, by Ross Clarke

4. A Conquest of Myth, A Conquest of Bread, by Siobhan Watters

5. The transformative power of gardening, by Clare Finney

6. Thambili: the king of all coconuts, by Zinara Rathnayake

7. Out of many, One: Five Black women chefs shifting London’s food culture, by Kat Lopez

8. Philoxenia: The Greek-Cypriot Community of Palmers Green, by Despina Christodoulou

9. Reclaiming the City: The foragers of Burgess Park, by Isabelle O’Carroll

10. How To Destroy The Imperial Food System, by Max Walker

11. The Pig in the Backyard, by Hester van Hensbergen

12. Bristol is not a melting pot, by Holly Nash

13. Glasgow’s Poon Choi and Hong Kong’s Munchy Box, by Sean Wai Keung

14. The Granville, and other stories of South Kilburn, by Ruby Tandoh

15. ‘Where is imperialism? Look at your plates’ by Waithera Sebatindira

16. How not to break up a monopoly, by Paul Crowther

17. Finding Scouse: The Decline of a Liverpool Stew, by Kirsty Major

18. Spaghetti in situ: The wonderful world of Asian pasta, by Vincent Vichit-Vadakan

19. Portsmouth and plantain chips: How the pandemic affected the African food store, by Emmanuella Ngimbi

20. The Market: Naples, London and Hong Kong, by Jess Fagin, Georgine Leung and Camilla Bell-Davies

21. Feeding Finsbury Park, by Mia Rafalowicz-Campbell and Abdul Boudiaf

22. The Story of Mandarin Kitchen, by Ysabella Cheung

23. Roadside Revolution: The Deep Fried Snacks of Calcutta and Panjim, by Supriya Roychoudhury

24. The Hyper-Regional Chippy Traditions of Britain and Ireland, by Annie Lord, James Unson, Gabrielle de la Puente, Vanessa Peterson, Tommy Corns, Jonathan Swain, Richard Scott, Steven Young, Yasmin Jaunbocus, Sarah Doorley, Elainea Emmott, Angela Hui, Jessica Beckitt, Mark Comerford, Rose Dymock, Emma Lawrie, Melissa Thompson, Jonathan Nunn, Tom Whyman

25. The Bourdainification of Food Travel, by Joanna Fuertes

26. Table Talk, by Kareem Arthur

27. Neither British nor Chinese: Hong Kong’s Cha Chaan Tengs, by Louise Benson

28. A Christmas Vittles, by Leah Cowan

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Season 1 — The Pandemic

1. Two recipes for neglected ingredients, by Coco Kwok

2. The compilation of the compilations

3. The Sounds of the Apocalypse, by George Reynolds

4. Turkish Supermarkets, by Panayiota Soutis

5. Can I Offer You A Snack In These Trying Times? by multiple authors

6. Greggs, Spoons and Unions, by Anonymous

7. Brixton Market in a Bowl, by Tim Anderson

8. The Ultimate Guide to the Polski Sklep, by Marta Zboralska

9. Fermenting With Dame Thom Eagle 1, by Thom Eagle

10. Samosas: An illicit love affair, by Sharan Dhaliwal

11. The Lenten Food of Armenia, by Jack Fargher

12. Beyond Ramdon: 1001 Things to do with Instant Noodles, by Feroz Gajia

13. A Big Bag of Cans, by Georgine Leung and Guan Chua

14. Eat, Knead, Fail, Repeat: Handrolling With The Nonnas, by Charley Samuelson

15. In Defence of Lumpy Brown Soup, by Alex Jackson

16. What we can all learn from carrot soufflé, by Travis Mager

17. Fermenting With Dame Them Eagle 2, by Thom Eagle

18. Two Versions of Brunch, by Feroz Gajia and Matt Burgess

19. Don’t Call Us Heroes: Life on a Production Line, by Angry Workers

20. Latin American Supermarkets, by Marie Anne Benavente

21. Shopping While Vulnerable, by Nikky Catto

22. A Solitary Easter Celebration, by Loukia Constantinou

23. Balkan Supermarkets, by Ada Jusic

24. Personal Cooking, by George Reynolds

25. Delivery Apps, by Michelle Meagher

26. Supply Chains, by Devak Mehta

27. Fermenting With Dame Thom Eagle 3, by Thom Eagle

28. Making Doufu Hua, by Nina Mingya Powles

29. Economy Rice by Mandy Yin

30. Instant Rice, by Mehrunnisa Yusuf

31. Brazilian Supermarkets, by Tomé Morrissy Swan

32. Foraging 1, by Rich Baker

33. Restaurant Cooking vs Home Cooking, by Sam Wydymus

34. Plantain, by Yvonne Maxwell

35. Save Latin Village, by Jamie Huxley

36. Four Versions of Ramadan, by Ali Perkasa, Saffina Jinnah, Adejoke Adeboyejo, and Iqra Chaudhry

37. The Food of Care Homes, by Ruby Tandoh

38. Parental Cooking, by Jessica Wang

39. Bobor, by Madévi Dailly

40. Borough Market, by Matt O’Callaghan

41. An Adobo of Forking Paths, by Mark Corbyn

42. Preserving Food, by Max Jones

43. Cocktails at Home, by Felix Cohen

44. Mangoes, by Apoorva Sripathi

45. London’s Nigerian Food Shops, by Emeka Frederick

46. Black Erasure in the British Food Industry, by Melissa Thompson

47. Tortillas, by Hannah Thorne

48. The Restaurant ‘Industry’, by Pamela Brunton

49. Foraging 2, by Rich Baker

50. The Diversity of Caribbean Cuisines, by Keshia Sakarah

51. Nationalise Food, by Lisa Haseldine

52. Halloumi, by Jenny Linford

53. Cull Yaw, by Jeremy Chan

54. Fermenting with Dame Thom Eagle 4, by Thom Eagle

55. Zongzi, by Jenny Lau

56. Pivoting, by Jack Faulkner

57. Sambal, by Lara Lee

58. The Labour of Cooking, by Lindsey Danis

59. Rice Cookers, by The Picky Glutton

60. Nostalgia, by Emma Gibbins

61. Eating Disorders, by Georgia Bronte, Marie-Henriette Desmoures and Dan Gibbon-Walsh

62. Personal Food Systems, by Hester van Hensbergen

63. Solidarity, by Dr. Anna Sulan Masing

64. Jewish Foodways in London, by Mia Rafalowicz-Campbell and Leeor Ohayon

65. Pubs and Community, by Matthew Curtis

66. On McDonald’s and Evil, by Mic Wright

67. Hospitality, by Bella Saltiel

68. Persian Supermarkets, by Amira Arasteh

69. The Lunch Break, by Jamie Parkinson

70. Barbecue not Bro-becue, by Helen Graves

71. Time is Time, by Catherine Hughes, Kate Ng and Zhenya Tsenzharyk

72. Two East African-Asian Recipes, by Samir Jeraj and Abbas Asaria

73. Pupusas, by Adelina Bonilla

74. Yaji, by Adejoke Bakare