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herbologiumPLANTS · FOOD · INHERITANCE

follow this plant

All plants RosemaryA kitchen herb with a literary memory GarlicOne bulb, many preparations LentilFrom the pantry to the archaeological record Small kitchen gardenSix familiar herbs, considered closely

from the kitchen

All kitchen cards Red lentil dahlGinger and garlic in the soup pot Basil pestoBasil, garlic and a credited recipe Staffordshire oatcakesA yeast-raised oatmeal batter Fresh & dried herbsA note from the preparation notebook

from the record

All accounts Rosemary & remembranceA literary thread in Hamlet Garlic & protectionOne recorded family custom Basil & the September CrossA Greek Orthodox observance

a question to keep

All explainers Ancestry & foodCulture, environment, and biology Genes & digestionThe particular question of lactose PreparationHeat, water, and the food on your plate Reading nutrition claimsFollow the question to its evidence

a place in the story

Explore the atlas ItalyPasta, grains and a handful of herbs MexicoFrom the field to the table IndiaLentils, fragrant tea and yogurt United KingdomOats, remembrance and regional names

Guided trails Compare two places Explore the atlas Follow a thread Compare two tables Ancestral Table Seasonal almanac

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The study table Ancestral Table All collections

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Opening the collection…

Plants. Nourishment. The things we keep.

With a little room to grow.

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Food traditions across places

Read the kimjang account, then examine a separate contemporary fresh cabbage preparation without treating the two as the same recipe.

Korea
Reading a kimchi recipe with its author
Fresh cabbage with ginger and gochugaru