Understanding and fostering creativity in the kitchen – a multidisciplinary workshop

Creativity is a critical prerequisite to innovation, which in turn is a major contributor to organisational success and survival. To date, analysis of creativity and innovation in culinary practice has been limited, with identified research gaps relating to drivers, barriers, sources and diffusion of innovation. Further, as an everyday activity, understanding creative culinary practices has […]

Spanish Conceptual Gastronomy : a curatorial approach | Ryan Bromley in conversation with Shuddhabrata Sengupta, March 26th

Khoj is currently running the third edition of its Food Residency – a six-week residency that will focus on generating conversations around ‘food’. Apart from the discussions between the artists-in-residence, the residency aims to develop additional conversations around other food-related issues, such as the politics of food and food as an artistic medium.  In order […]