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Growing

A Botanical Library

Through building a Botanical Library in a community garden in South Manchester FEAST developed a collection of research materials, writings and artistic responses to the project.

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Edible Blossom

A small publication produced for a workshop at NOMA Manchester exploring edible blossoms. Focused upon the Japanese tradition of preserved Sakura the zine includes a recipe and instructions on how to make pickled cherry blossom as well as a visual guide to seasonal edible flowers.

Hospitalfield & FEAST

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Beer & Berries

Documentation and research supporting FEAST's ongoing partnership with Hospitalfield's annual Beer&Berries festival.

Commodities

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SUGAR

From sugar cane to placebos, the edition brings together research by artist and materials specialist Ellie Doney with contributions from academics, writers and home cooks to present different perspectives on the complex histories of sugar and its innovative and playful material properties.

Salt

FEAST: Salt explores the complex and enduring role of salt across geography, culture and industry at the point of their historical and continued contemporary entanglements.

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Spice

FEAST Spice shares a collection of texts that stem from personal histories. Contributors draw upon their individual experiences of cooking and eating to produce texts that delicately tease out the wider cultural and political histories hidden within the spices on their plates. The edition was published in July 2019

FEAST: Spice

FEAST: Spice shares a collection of texts that stem from personal histories. Contributors have drawn upon their individual experiences of cooking and eating to produce texts that delicately tease out the wider cultural and political histories hidden within the spices on their plates.

Consuming Children

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Consuming Children

Tracing food from folk and fairytales through to contemporary picturebooks and the vlogs of urban wanderers this issue of FEAST examines the tension between children as consumers and children as consumables

Setting the Table

Cutlery

The secret life of utensils: from knives, forks and spoons as tools for everyday eating, to the paraphernalia of drug taking. The edition investigates and explores cutlery in all its varied uses.

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Decoration

Exploring the decorative: from high end restaurants to the containers and packaging that wrap and decorate our daily food stuffs, this edition presents an eclectic series of associations embodied by the term decorative.

The Meal

From funeral celebrations to breast milk, from TV dinners to Michellen star restaurants, this edition of FEAST reflects upon the serving and consumption of meals from both contemporary and historical perspectives, exploring the varying contexts and rituals of a familiar ‘meal’.

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Spaces For Eating

The final publication in a series exploring the larger framework of Setting the Table, Spaces for Eating looks to investigate the architecture, environments and landscapes in which food is prepared, purchased and consumed.

Setting the Table – Printed Publications

The Home Studies Collection

The Home Studies Collection

The Home Studies Collection documents a series of responses to the Home Studies Collection, held at Special Collections Manchester Metropolitan University Library. FEAST editors Laura Mansfield and Elisa Oliver invited Catherine Bertola, Augusto Corrieri, Bryce Evans, Beryl Patten, Rachel Rich and Susannah Worth to work with the vast array of titles in the collection and develop a response to the material that reflected their own creative or academic practice and the journal’s overarching theme of Setting the Table. The resulting responses were presented in a series of public discussions and inform the content of the book. A copy of the publication is housed within Special Collections alongside the Home Studies Collection.

Hot Pot

Taking Burgess’s recipe for Lancashire hot pot as a framework from which to discuss and interpret the varied activities of preparing, producing and consuming food, Hot Pot brings together new writing by Will Carr, Melanie Jackson, Kit Poulson, Niamh Riordan and Marie Toseland as well as a collection of recipes from Manchester chef Mary Ellen McTague, Fairland Collective and Studio Morison. Each contribution to the book presents a unique take on Burgess’s recipe for hot pot and the role of food more generally throughout his extensive oeuvre.

Consumption

Indulgence

Saccharine and gluttonous the inaugural edition explores associations of indulgence from over eating to glistening images of commercial food products, the tempting fast food of American movies and sweet and sticky deserts.

Digestion

From inputs to outputs: the edition explores the digestive sounds of the body, poses questions as to what we choose or do not choose to ingest and discusses the notion of embodied knowledge.

Waste

Mess, muck and remainders: the edition looks at the excess produced through bodily consumption drawing particular attention to the areas of the body that voluntarily or involuntarily leak or excrete waste.